Blue cheese
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Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be crumbled or melted over foods.
- Related: Bleu d'Auvergne, Cabrales cheese, Cambozola, Roquefort, Danish Blue cheese, Dorset Blue Vinney cheese, Fourme d'Ambert
| How to make blue cheese at home How to make blue cheese at home biology.clc.uc.edu/.../Blue_Cheese.htm - Web |
| What makes blue cheese blue? What makes blue cheese blue? www.straightdope.com/mailbag/mbluecheese.html - Web |
| Blue Cheese Recipes Blue Cheese Recipes rosenborgusa.com/recipes/ - Web |
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| Blue Cheese Recipes Blue Cheese Recipes castellocheeseusa.com/recipe/ - Web |
