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Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture.
Blue cheeses are traditionally made in many locations, including the UK's Spain's Cabrales cheese.
Several local French blue cheeses are protected designations under European Union agricultural policy. They are:
- Bleu d'Auvergne (AOC, Auvergne)
- Bleu des Causses
- Bleu du Haut-Jura
- Bleu de Gex
- Bleu de Septmoncel
Bleu de Bresse is not included in this category.
Blue cheese is manufactured in quantity. In the US, blue cheese flavors several popular bottled salad dressings.
See also
External links - What makes blue cheese blue? (http://www.straightdope.com/mailbag/mbluecheese.html) (from The Straight Dope)
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Bleu Cheese Macaroni - Allrecipes (327 words) |
 | Macaroni is combined with a creamy mixture of bleu cheese, Parmesan cheese and yogurt, and served with green and red bell peppers." |
| Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese. |
| I halved the blue cheese and it was still very strong (and I like blue cheese). |
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