Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey 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 spread, crumbled or melted into or over foods.
Blue cheeses
Ädelost Aura cheese Beenleigh Blue Bleu Bénédictin Bleu d'Auvergne Bleu de Bresse Bleu de Gex Bleu des Causses Bleu du Vercors-Sassenage Bleuchâtel Blue Cheshire Brighton Blue Buxton Blue Cabrales cheese Cambozola Carré d'Aurillac Cashel Blue Castello Cherni Vit Danish Blue Cheese Dolcelatte Dorset Blue Vinney Dovedale cheese Dragon's Breath Blue Fourme d'Ambert Fourme de Montbrison Gamalost Gorgonzola Kariki Tinou Kraftkar Lanark Blue Lymeswold cheese Maytag Blue cheese
Norbury Blue Oxford Blue Österkron Picón Bejes-Tresviso Rokpol Roquefort Saga Saint Agur Blue Shropshire Blue Stichelton Stilton cheese Strathdon Blue Valdeón cheese Wensleydale cheese Yorkshire Blue
See also List of cheeses Blue cheese
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