Wheels of gorgonzola cheese ripening
Dorset Blue Vinney
Shropshire Blue
Stichelton at a market

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

See also


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  2. ^ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. pt107. ISBN 978-1-4236-0651-2.
  3. ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt189. ISBN 978-0-89480-762-6.
  4. ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt139. ISBN 978-0-89480-762-6.
  5. ^ Scott, A.K. (2015). Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy. EBL-Schweitzer. Skyhorse Publishing Company, Incorporated. p. 213. ISBN 978-1-63220-775-3. Retrieved September 6, 2016.
  6. ^ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Pub. p. 75. ISBN 978-0-7611-2015-5.
  7. ^ Out, Editors of Time; Howarth, E.; Norman, A. (2009). Great Days Out from London: More Than 100 Fantastic Getaways Within Two Hours of London. Time Out Guides. Ebury Publishing. p. 217. ISBN 978-1-84670-116-0. ((cite book)): |first= has generic name (help)
  8. ^ Waite, Debbie (16 April 2013). "Baron hopes Oxford Blue cheese change will not be in vein". Oxford Mail. Retrieved September 6, 2016.
  9. ^ Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. pt133. ISBN 978-0-19-530796-2.
  10. ^ Wilbey, R.A.; Scott, J.E.; Robinson, R.K. (2012). Cheesemaking Practice. Springer US. p. 434. ISBN 978-1-4615-5819-4.