A very strong flavoured blue cheese formed through the use of edible fungus.
Blue Cheese is used to describe cheese produced with cow’s milk, sheep’s milk, or goat’s milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is ‘spiked’ with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour.
It is favoured as a biting accompanied with wine. It can also be crumbled over salads to produce a rich flavour, included in salad dressings, made into a sauce or even put in burgers.