Blue Cheese

Blue Cheese


Blue is one of the most distinctive classes of cheese, simply for the mould inside that creates the blue veining. Penicillium roqueforti (the one found in this month’s featured cheese), Penicillium gorgonzola or Penicillium glaucum are the spores that are introduced into the base cheese. Then the cheese is pierced to allow air to enter the cheese. This allows the mould to flourish and cause the cheeses to develop a very high acid content and crumbly-like texture you know as blue cheese!