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Arnold
Lara MBlue cheese
December 20th 2007 21:30
Blue cheese is a type of cheese made from cow's milk, sheep's milk, or goat's milk with blue or blue-green mold spots or veins.
They are typically very strong flavoured with a salty unique 'tang' to its taste.
The mold in this type of cheese is due to mold spores from Penicillium roqueforti or Penicillium glaucum, etc. First discovered many centuries ago, blue cheese were originally produced in caves due to its temperature and moisture controlled environment thus causing the mold to occur naturally.
Today, the mold is either injected or mixed with the curds during the manufacturing process to insure even distribution of the mold. However, they are still aged in the original caves where they were developed to bear the name of its manufacturer, i.e. Roquefort and Gorgonzola.
Another famous brand of blue cheese is Stilton - Britain's Historic blue. The brand was established nearly 300 years ago and to this day, it is still made exclusively in the counties of Leicestershire, Nottinghamshire and Derbyshire in the UK from local milk.
Only seven dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark.
Like most other blue cheeses, its meltable, full-rounded qualities enliven salads and hors d'oeuvres, soups and sauces, as well as meat, vegetable and fruit dishes.
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