Blue Cheese

Blue cheese is a category of cheese made with edible mould cultures, typically from the genus *Penicillium*, which create blue, blue-grey, or blue-green veins or spots throughout the cheese.

Blue cheese is a category of cheese made with edible mould cultures that create blue, blue-grey, or blue-green veins. It is known for its sharp, piquant flavour and ranges from soft and creamy to crumbly or hard.

What it is

Blue cheese is not a single cheese but a broad classification of cheeses marbled with mould-related veining. The characteristic veins are produced by *Penicillium roqueforti* mould, which develops during ripening in natural openings or perforations made to admit air. Blue cheeses are made from cow’s, sheep’s, or goat’s milk and vary widely in texture and intensity.

Notable varieties

Well-known blue cheeses include Roquefort (France), Stilton (England), and Gorgonzola (Italy). Other examples are Danablu, Bleu d’Auvergne, and Bleu de Bresse. Roquefort is made from ewe’s milk, while Stilton and Gorgonzola are cow’s-milk cheeses. Some varieties are ripened in caves or other temperature-stable environments.

Culinary use and Canada

Blue cheese is eaten on its own or used crumbled, melted, or spread in salads, dressings, sauces, and burgers. In Canada, it is commonly sold for cheese boards and cooking, and Canadian producers also make blue-style cheeses. Its strong flavour makes it a distinctive ingredient in many dishes.