| Blue Veined Moldy Cheese Some varieties of blue | | | | start the curdling process. For the moldy cheese |
| veined moldy cheese are protected by their | | | | to achieve the blue veins an editable mold is |
| country of origin and may only be called by those | | | | added to the curd mixture during processing or |
| names if they actually originate from those | | | | injected with the proper molds; the culturing |
| countries; some examples of those are | | | | crates a pungent aroma, strong and salty flavor, |
| Gorgonzola, Roquefort, and Stilton. Gorgonzola | | | | and are often served crumbled or melted on |
| blue veined moldy cheese is thought to have been | | | | other foods. Like many other old French cheeses |
| created around 879 it is commonly known as the | | | | the moldy cheeses are often aged in caves for |
| eldest of the blue cheeses though the blue-veins | | | | the cool consistent temperatures; today the |
| were not recorded to be present until the | | | | cheese is processed in temperature and moisture |
| eleventh century. Roquefort was likely invented | | | | controlled environments which enhance the |
| around 1070, the flavor is sharp, rich, and often | | | | growth of the desired mold. A Scottish blue |
| has a crumbly texture. Stilton is the newest of | | | | cheese is made from sheep mild; the moldy |
| the moldy cheeses which was developed during | | | | cheese has blue-green veins is traditionally strongly |
| the eighteenth century; many other styles of blue | | | | flavored and salty. All blue cheeses are white with |
| cheese are available to purchase today but none | | | | the exception of the blue or green veins of mold |
| may be given the same name unless they are | | | | which give the cheese its distinct name; the |
| imported from that country. Roquefort cheese | | | | moldy cheese is a favorite of cheese |
| was so popular for a time that many other | | | | connoisseurs. Blue veined moldy cheeses are |
| cheeses were made to attempt to fill the | | | | present in many common products in America, |
| demand for the prized Roquefort cheese. The | | | | blue cheese dips and dressings are among the |
| attempts at recreating the moldy cheese was | | | | most popular; in America only blue cheeses which |
| abandoned after a time either because of the | | | | are pasteurized are sold to the public because of |
| cost of reproducing the method was too high or | | | | United States Department of Agriculture steep |
| because of political maters, the definite reason is | | | | requirements for health and safety. |
| unclear. Most moldy cheeses are made from | | | | Ann Marier has written many articles on health |
| cows milk enzymes are added to the milk to | | | | issues and useful house and garden Topics. |