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  • Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses

  • that have had cultures of the mold Penicillium added so that the final product is spotted

  • or veined throughout with blue, blue-gray or blue-green mould, and carries a distinct

  • smell, either from that or various specially cultivated bacteria. 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. Blue cheese can be eaten by itself or can be crumbled or melted into or

  • over foods. In the European Union, many blue cheeses such

  • as Roquefort, Gorgonzola and Blue Stilton carry 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.

  • Similarly, individual countries have protections of their own such as France's Appellation

  • d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. Blue cheeses with no

  • protected origin name are designated simply "blue cheese".

  • The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of

  • this food is due both to the mould and to types of bacteria encouraged to grow on the

  • cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many

  • blue cheeses, as well as foot odor and other human body odors.

  • History Blue cheese is believed to have been discovered

  • by accident, when cheeses were stored in naturally temperature and moisture controlled caves,

  • which happened to be favourable environments for many varieties of harmless mould. Roquefort

  • is mentioned in texts as far back as 79 AD. 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. Stilton is a relatively new addition becoming

  • popular sometime in the early 18th century. Many varieties of blue cheese that originated

  • subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the

  • demand for Roquefort-style cheeses that were prohibitive due to either cost or politics.

  • Nutritional information 100 g of generic blue cheese contains the

  • following nutritional values according to the USDA:

  • Calories: 353 Fat: 28.74 grams

  • Carbohydrates: 2.34 grams Fibers: 0 grams

  • Protein: 21.40 grams See also

  • Bleu d'Auvergne Cabrales cheese

  • Dorset Blue Vinney cheese Fourme d'Ambert

  • Maytag Stichelton

  • References

  • External links How to make blue cheese at home

  • What makes blue cheese blue? from The Straight Dope

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses

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