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Blue
Cheese
From Wikibooks, the
open-content textbooks collection
 Blue cheese
is a general classification of cow's milk, sheep's milk
and/or goat's milk cheeses that has had Penicillium
cultures added so that the final product is spotted or
veined throughout with blue or blue-green mould. Some blue
cheeses are injected with spores before the curds have
been formed and others have spores mixed in with the curds
before they are formed. 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 only bear the name 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.
The
characteristic flavor of blue cheeses tends to be sharp
and a bit salty. They can be eaten by themselves or can be
crumbled or melted over foods.
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