During the process of making bue cheese (or bleu cheese), the cheese maker will add cultures of the mold Penicillium to grow the blue mold spots and veins, which are characteristic of blue cheese. While, I keep saying blue, the color may actually vary between blue, green and gray depending on which mold culture is used in the cheesemaking process.
Besides the obvious color implications a name like “blue” cheese carries, this cheese also has a characteristic sharp and salty flavor, as well as, “stinky” feet smell, which unsurprisingly is caused by the same Brevibacterium linens bacterium used in washed rind cheeses.
- Blue cheese
- Gorgonzola
- Roquefort
- Stilton
- Mycella
- La Peral