Blue cheese is cow or goat milk cheese inoculated with penicillum, which is mold. The blue streaks, patches and veins in blue cheeses are, as they look to be, pieces of mold. Blue cheese has a tendency to be extremely pungent, and has a distinct, sharp and tangy flavor. When you see blue cheese labeled as “bleu cheese” it is simply the French term used for “blue”. The process of bleu cheese includes heating the milk and mixing it with rennet to curdle the milk, then mixing the mold into the mixture, and letting it sit for three to six months. Then, tada! Bleu cheese.
Several popular types of bleu cheeses include Gorgonzola, Roquefort, Stilton, and Datable.
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