What is Blue Cheese? And How is it Made?
Blue cheese is the umbrella term for any cheese made with the addition of cultures of edible mould (Penicillium). Fear not, unlike other types of mould, Penicillium does not produce toxins and is therefore safe to consume. In fact, the mould gives a unique texture and delicious flavour which you don’t get from other cheeses.
Distinguishable by their blue veins and robust, tangy flavour, blue cheeses range from creamy and rich, to crumbly and sharp. The most well-known blue cheeses include the iconic trio, Stilton, Roquefort and Gorgonzola.
Blue cheese isn't just for cheese aficionados; it's a versatile ingredient that can elevate a variety of everyday dishes. Some like to crumble blue cheese over salads to add a contrasting flavour to the crispness of the salad leaves, while others melt into cheese sauces or pastas for a gourmet touch in the comfort of your own home.
If you’re looking to add a blue cheese to your cheese board and wow your guests, take a look at our cheese board ideas to discover exactly which other cheeses and ingredients complement blue cheese perfectly.
