Blue cheeses are semisoft cheeses that are marbled with delicate veins of blue-green mold. The blue mold in these cheeses is due to mold spores from Penicillium roqueforti or Penicillium glaucum, etc.
Originally these cheeses were produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mold. Then someone decided to taste the cheese that others might have thought to be ruined, and realized how exquisite the taste had become.
The first American blue cheese plant was founded by Felix Frederickson in 1936 in Faribault, Minnesota.
Roquefort cheese is a particular bleu cheese that is made in the south of France. Some other blue cheeses are Stilton (England), Gorgonzola (Italy), Danablu (Denmark), and Americas' entry, Maytag Blue Cheese. These are just a few, there are many more blue cheeses.
See also: Article on Blue Cheese - Cheese Trivia & Facts -
Amablu Blue Cheese - Blue Cheese Dressing Recipe #1
Blue Cheese Dressing Recipe #2
Also see: Food Articles and Cooking Tips
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