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Bleu Cheese
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It's a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with bleu or blue-green mold. 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.  Much like wines, many blue cheeses such as Roquefort, Gorgonzola, and Stilton are a protected designation of origin in the European Union, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta.
The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even compared to other cheeses. They can be eaten by themselves or can be crumbled or melted over foods. The unique flavor of best bleu cheese is best appreciated alone (at room temperature) or served with fruit, crackers and wine. It has a flavour which varies from nutty to sour/tangy. |
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