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What is Blue Cheese?

Mary McMahon
Updated May 16, 2024
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Blue cheese is a blanket term for cheeses which have been inoculated with Penicillium mold cultures, forming dark streaks, patches, or veins of blue-green mold. Some of the most famous cheeses in the world are blue cheeses, including Roquefort, Stilton, and Gorgonzola. As a general rule, this cheese smells very pungent, and has a strong, tangy flavor. There are a number of culinary uses for this cheese, which is readily available from most markets.

Sometimes blue cheese is seen labeled as “bleu cheese,” a nod to the French word for blue. Generic blue cheese is made by heating milk with rennet so that it curdles, and then stirring the mold in with the curds before pressing them, ensuring that the mold is evenly distributed in the cheese. The curds are pressed in a cheese mold and allowed to sit for several days before holes are made in the cheese to aerate it. Next, the cheese is stored in a cool cheese cave to ripen for three to six months, or longer in some cases, before being packaged for sale. Blue cheese requires careful handling while it is made and processed for sale, and home consumers should also take good care of their cheese by keeping it well wrapped and cold.

The result of the cheesemaking process is a soft, dense cow's milk cheese with seams of blue mold running through it. Some consumers find the mold unpleasant to look at or taste, since it certainly has a distinct flavor. However, most cheeses are technically made with molds and bacteriums, so the mold should not put consumers off, although it can sometimes make it difficult to tell if the cheese has gone bad or not. As a general rule, pink, brown, yellow, and red spots of mold indicate that a cheese has been poorly handled. Intrepid diners can scrape these molds off, while others may prefer to throw the cheese away.

Some special blue cheeses have an Appellation of Controlled Origin, meaning that the cheese must be from a particular region and prepared in a certain way. Roquefort, for example, is inoculated with Penicillium roqueforti, and aged in special cheese caves while it ripens. In order to be labeled “Roquefort,” a cheese must meet these basic standards. In the case of Roquefort, sheep's milk is used instead of cow's milk.

Well made blue cheese is moist, creamy, and packed with intense flavors. It can be used in salads, quiches, and spreads. A little bit goes a long way, but it is well worth experimenting with.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By anon315150 — On Jan 22, 2013

The idea of eating molded cheese is indeed off putting, even though it isn't that bad. Aren't all ranch dressings made with bleu cheese?

By anon152153 — On Feb 13, 2011

Not all blue cheeses are pressed - Stilton certainly isn't, and it is left for weeks, not days before piercing to let the air in.

By anon139450 — On Jan 04, 2011

if it's made with penicillin cultures, then is a person who is allergic to penicillin allergic to this cheese?

By anon120473 — On Oct 21, 2010

I agree re 86345 that blue cheese may be healthy due to its penicillin content. Recent research indicates low level infections and inflammation are major causes of serious diseases.

I wish someone would conduct some rigorous scientific research re this possibility.

By anon86435 — On May 25, 2010

I have a theory that blue cheese is healthy re thrombotic problems due to its penicillin content.

By anon54851 — On Dec 02, 2009

Cow's milk isn't the only type of milk used in the making of blue cheese. Some cheese makers also use goat's milk, sheep's milk or a blend of milks.

By catapult43 — On Jun 27, 2008

Usually the milder blue cheese works better in salad dressing, while the stronger tasting one might be better for eating straight.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

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