Roquefort cheese (more) blue cheese food Ask the Chatbot a Question More Actions Print Cite verifiedCite While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions. Select Citation Style MLA APA Chicago Manual of Style Copy Citation Share Share Share to social media Facebook X URL https://www.britannica.com/topic/blue-cheese Feedback External Websites Feedback Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login). Feedback Type Select a type (Required) Factual Correction Spelling/Grammar Correction Link Correction Additional Information Other Your Feedback Submit Feedback Thank you for your feedback Our editors will review what you’ve submitted and determine whether to revise the article.

　　External Websites Verywell Fit - Blue Cheese Nutrition Facts and Health Benefits CiteSeerX - Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition (PDF) Healthline - Is It Safe to Eat Moldy Blue Cheese? National Center for Biotechnology Information - PubMed Central - Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti MedicineNet - Is Blue Cheese Actually Mold, and Is It Good for You? Utah State University�s Institutional Repository - Porosity, Specific Gravity and Fat Dispersion in Blue Cheeses (PDF) WebMD - Health Benefits of Blue Cheese The Spruce Eats - What Is Blue Cheese? DIGITAL.CSIC - Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics (PDF) Ask the Chatbot a Question Also known as: blue-veined cheese Written and fact-checked by The Editors of Encyclopaedia Britannica Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. They write new content and verify and edit content received from contributors. The Editors of Encyclopaedia Britannica Article History Table of Contents Table of Contents Ask the Chatbot Related Topics: Roquefort Stilton Gorgonzola Penicillium glaucum Blue-Brie (Show more) See all related content blue cheese, any of several cheeses marbled with bluish or greenish veins of mold. Important trademarked varieties include English Stilton, French Roquefort, and Italian Gorgonzola.

　　How is Gorgonzola cheese made?Overview of Gorgonzola cheese.(more)See all videos for this articleMost blue cheeses are made from cow’s milk, but Roquefort is made from the milk of the ewe. Spores of species Penicillium roqueforti are mixed with either the milk or the curd. The mold, during the three to six months of ripening, grows both in small, irregular, natural openings in the cheese and in machine-made perforations. Roquefort and some Gorgonzolas are ripened in caves, the stable, moist atmosphere of which imparts a distinctive character to the cheeses.

　　Stilton cheese(more)Blue cheeses may be soft and creamy or crumbly in texture, with a characteristically sharp, piquant flavour. They are often quite salty but should not be overly so, nor bitter. Well-known blue cheeses in addition to those mentioned above include Bleu de Bresse and Bleu d’Auvergne (France), Danablu (Denmark), Blue Cheshire (England), and several produced in the United States.

　　Britannica Quiz A World of Food Quiz The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.