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Blue cheeses are defined more by the way they are made than by the milk used. Blue Cheese are soft-paste cheeses that are left unpressed precisely so that the penicillium mold, which is what defines and characterizes them, can develop naturally in the gaps in the curds. The cheeses are first brushed with the mould then left in a cool, very damp atmosphere so that the mold can gradually penetrate, forming the characteristic blue veins.
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