Blue
cheese:type:blueCheese with blue-green mold (Penicillium roqueforti) introduced by needling to allow oxygen in. Sharp, pungent, creamy or crumbly. Examples: Roquefort, Gorgonzola, Stilton, Bleu d'Auvergne.
Cheese with blue-green mold (Penicillium roqueforti) introduced by needling to allow oxygen in. Sharp, pungent, creamy or crumbly. Examples: Roquefort, Gorgonzola, Stilton, Bleu d'Auvergne.