Blue cheese

Creamy, flavourful, marbled

The history of blue cheese goes back to the 7th century, to a cave outside the village of Roquefort in France. Legend has it that a distracted shepherd forgot his lunch of bread and cheese in the cave. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave. Today this natural mold is refined and used for almost all blue cheeses. The mold culture is simply added to the cheese milk. For the cheese to turn blue, oxygen must be inserted into the cheese through thin needles or skewers. The blue mold then matures inside the air tunnels, developing flavour as it ages. Most mold cheeses take three to six months to mature. In blue cheese, this happens uniquely from the inside outward.

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