Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold, and carries a distinct smell. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Penicillium (from Latin penicillus: paintbrush) is a Genus of Ascomyceteous Fungi that includes WikipediaManual_of_Style#National_varieties_of_English --> Molds (or Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. A cave is a natural underground void large enough for a human to enter
In the European Union many blue cheeses such as Roquefort, Gorgonzola, and Stilton are, like wine, a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. The European Union ( EU) is a political and economic union of twenty-seven member states, located primarily in Roquefort ( AmE, BrE, French; from Occitan ròcafòrt) is a Sheep milk blue Cheese from the south Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Stilton is a Cheese of England. It is produced in two varieties the well-known blue and the lesser-known white. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. Appellation d’origine contrôlée ( AOC) which translates as "controlled term of origin" is the French certification granted to certain French Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation)
The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even compared to other cheeses. They can be eaten by themselves or can be crumbled or melted over foods.
The unique flavor of blue cheese is typically appreciated alone (at room temperature) or served with fruit, crackers and wine. It has a flavour which varies from nutty to sour or tangy.
- As a condiment served with Wings, although "blue cheese dressing" may contain no actual cheese. A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small Blue cheese dressing (also Bleu ‘ ’) is a popular Salad dressing and dip in the United States
- Crumbled into salad. Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of
- As a dressing (again, actual cheese content is questionable, but there are several varieties of "chunky" dressing available) served with raw vegetables, specfically carrots, broccoli, cauliflower, etc. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae.
- Crumbled (and/or melted) onto grilled beef steaks, specifically New York and Kansas City Strips. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows A steak (from Old Norse steik, "roast" is a slice of meat typically Beef.
- On hamburgers, especially covered with cajun seasoning to form the "Black and Blue" burger.
- Crumbled (and/or melted) onto grilled or roasted lamb, or melted into a sauce with juices from cooked lamb.
- It can be used to flavor a risotto or a polenta. Risotto is a rich and creamy traditional Italian rice dish It is one of the most common ways of Cooking rice in Italy. Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in Mixed with other famous Italian cheeses it forms the condiment for pasta quattro formaggi.
Blue cheese is believed to have been discovered by accident. The caves that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Roquefort ( AmE, BrE, French; from Occitan ròcafòrt) is a Sheep milk blue Cheese from the south Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Events By Place Europe Pope John VIII recognizes the Dukedom of Croatia as an independent state Stilton is a relatively new addition occurring sometime in the 18th century. Stilton is a Cheese of England. It is produced in two varieties the well-known blue and the lesser-known white. The 18th century lasted from 1701 to 1800 in the Gregorian calendar, in accordance with the Anno Domini / Common Era numbering system Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.
- Maytag Blue cheese
- Meredith Blue
- Mindoru Blue
- Monje Picón
- Olivet Bleu
- Oxford Blue
- Oxley Traditional Blue
- Picón Bejes-Tresviso
- Point Reyes
- Roaring Forties Blue
- Saga cheese
- Shropshire Blue cheese
- Saint Agur Blue
- Saint Sherratt Blue
- St. Adelost is Blue cheese from Sweden, made from pasteurized cow's milk Aura is a type of Blue cheese produced in Äänekoski, Finland by the Finnish dairy company Valio. Cambozola is a Cow 's Milk Cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola Bleu Bénédictin is a Canadian Blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac Quebec. Bleu d'Auvergne is a French Blue cheese, named for its place of origin in the Auvergne region of south-central France. Bleu de Bresse is a Blue cheese that was first made in the Bresse area of France following World War II. Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel is a creamy semi-soft Blue cheese made from unpasteurized milk in the Jura Bleu des Causses is a French Blue cheese made from cow's milk Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel is a creamy semi-soft Blue cheese made from unpasteurized milk in the Jura Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel is a creamy semi-soft Blue cheese made from unpasteurized milk in the Jura Bleu du Vercors-Sassenage is a mild Pasteurized natural rind cow's milk Blue cheese originally produced by monks in the Rhône-Alpes region of France Blue Castello is a triple-cream blue cow's milk cheese from Denmark that was developed in the 1960's by the Tholstrup cheese company (established in 1893 Wensleydale cheese is a Cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. Buxton Blue cheese is an English blue cheese that is a close relative of Blue Stilton. Cabrales cheese ( Spanish queso de Cabrales, Asturian quesu Cabrales) is a Cheese made in the Cambozola is a Cow 's Milk Cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola Cashel Blue is a hand-made semi-soft blue veined medium-strength Blue cheese with a creamy texture. Cheshire (ˈtʃɛʃə cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties two in Wales Danish Blue redirects here for Gabriel Axel's film see Danish Blue. Dolcelatte is a blue veined Italian soft Cheese. The cheese is made from cow's Milk, and has a sweet taste Dorset blue vinney (frequently spelled "vinny" is a traditional blue Cheese made in Dorset, England, from skimmed cows' milk Fourme d'Ambert is one of France's oldest cheeses and dates from as far back as Roman times. Fourme de Montbrison' is a cows-milk Cheese made in the regions of Rhône-Alpes and Auvergne in southern France. Gamalost (also Gammelost, Gammalost) which translates as "old cheese" is a pungent traditional Norwegian Cheese, which was once a Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Harbourne Blue is a goat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon, near Totnes Lanark Blue is a Sheep milk cheese produced in Lanarkshire, Scotland. Maytag is a Blue cheese produced on the Maytag Dairy Farms outside of Newton Iowa (the home of the Maytag Corporation) Point Reyes is a prominent cape on the Pacific coast of northern California. Rochebarron (sometimes incorrectly spelt Rochebaron is a soft blue cheese made from unpasteurised cow's milk in the town of Beauzac in the Auvergne region Roquefort ( AmE, BrE, French; from Occitan ròcafòrt) is a Sheep milk blue Cheese from the south Saga is a light Blue cheese, very similar to Brie with an edible white mold rind Shropshire Blue is a cow's milk cheese made in the United Kingdom. Saint Agur (pronounced "Sant ah-GOOR" is a Blue cheese made from pasteurized cow's milk from the village of Monts du Velay the mountainous Auvergne Pete's Select
- Valdeón cheese
- Waimata Farmhouse Blue
- Westminster Blue
- Yorkshire Blue
External links Stilton is a Cheese of England. It is produced in two varieties the well-known blue and the lesser-known white. Valdeón cheese is a Spanish Blue cheese. The cheese is made in Posada de Valdeón, in the Castile-Leon region of the northwestern Spain and The Straight Dope is a popular question-and-answer Newspaper column published in the Chicago Reader, syndicated in thirty Newspapers © 2009 citizendia.org; parts available under the terms of GNU Free Documentation License, from http://en.wikipedia.org
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