Blue cheese is a common categorization of cow’s milk and/or goat’s milk cheeses with a blue or blue-green mold. The blue mold in these cheeses is due to mold spores from Penicillium roqueforti or Penicillium glaucum to name a few.

Most blue cheeses (bleu cheese) today are either injected with the mold or the mold is mixed right in with the curds, to ensure an even distribution of the mold. Blue cheese was initially produced in caves, where there was a natural presence of mold. Most of these cheeses must still be matured or aged in the caves where they were originally developed. So the longer it ages, the more intense the flavour and smoother the texture. A combination of mold and other ingredients make up the colour, flavour and texture of the cheese.

Many blue cheeses are made from whole cow’s milk, but there are also made with goat’s milk. These complex blue cheeses are usually categorized as some of the best cheeses in the world. Their flavour is usually strong, and have a tangy taste that differentiate these type of cheeses from others.

Types of Blue Cheese
• Gorgonzola - This blue cheese is from Italy and is made from cow’s milk.
• Stilton - This cheese is considered to be the king English cheeses, it is manufactured from sheep or cow’s milk.
• Roquefort – This is made from cow’s milk and is one of France’s national treasures. It is somewhat porous and has a green color rather than blue streaks. It has a soft, creamy texture and has a spicy taste.
• Cabrales - is one of the four most famous blue cheeses. It is a combination of cow, sheep and goat’s milk.
• Danablu – One of the most well-known blue cheeses originally from Denmark.
• Benedictine Bleu – This cheese is from Canada and has been famous since 1943.