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	Straight Dope Staff Report: What makes blue cheese blue?
		Blue and blue-green cheeses can be made from most cheese bases, whether the milk is from a cow, sheep, or goat.
		English Stilton cheese, another blue cheese, is also protected by legal trademark and has been declared a "protected designation of origin" by the European Union, and thus can only be legally made and branded as Stilton in the counties of Derbyshire, Leicestershire, and Nottinghamshire in England.
		Maytag blue cheese was originally invented by Fritz Maytag, son of the founder of the appliance company, working in conjunction with Iowa State University.
	www.straightdope.com /mailbag/mbluecheese.html (801 words)

	toledoblade.com -- Red, White, and Blue Cheese
		Blue cheese is the genre of cheese that has been treated with molds that form blue or green veins throughout and give the characteristic flavor.
		Blue cheeses tend to be strong in flavor and aroma, which intensify with aging.
		Blue cheese is often added to burgers, used to top salads, or used to stuff figs wrapped with prosciutto.
	www.toledoblade.com /apps/pbcs.dll/article?AID=/20060704/ART06/607040339 (1179 words)

	Blue cheese - Wikipedia, the free encyclopedia
		Blue cheese is a general classification of cow's milk, sheep's milk and/or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mould.
		Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
		The characteristic flavor of blue cheeses tends to be sharp and a bit salty.
	en.wikipedia.org /wiki/Blue_cheese (318 words)

	Blue cheese - Uncyclopedia
		Blue cheese is one of the 12 Fundamental Cheeses.
		Blue cheese is also quite odd in the list of the 12 Fundamental Cheeses.
		The other 11 cheeses, who were individually no match for the Blue, discovered the ancient cheese, and turned a war against it, afraid of the consequences of an extra Cheese with the ability to take over the entire World.
	uncyclopedia.org /wiki/Blue_cheese (609 words)

	Cheese-Domestic Blue Cheese
		Blue Cheese Crumbles shall be white in color, with characteristic blue/green mottling.
		B. Blue Cheese Cubes and Crumbles shall be white in color, with characteristic blue/green mottling.
		B. Finished Blue Cheese products shall be placed in a master box with appropriate case label information and shall possess a 250 psi bursting test strength and an edge crush test of 32 psi.
	www.mctdairies.com /bluecheese.htm (418 words)

	Boston.com / A&E / Food / Blue Heaven (Site not responding. Last check: )
		But add blue cheese to anything, and even the not-so-fussy eaters at the table won't be fooled.
		Blue cheese has loads of fans and probably an equal number of detractors, who won't have anything to do with it.
		blue is an exceptional cheese made at an Iowa dairy run by descendents of the founder of the washing machine company.
	www.boston.com /ae/food/articles/2005/03/20/blue_heaven?pg=full (1236 words)

	Blue Cheese - blue or bleu cheese facts & history - Cheese Articles
		Blue cheese is a general classification of cow's milk and/or goat's milk cheeses with a blue or blue-green mold.
		Today most blue cheeses (bleu cheese) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold.
		The process for making America's ‘Maytag Blue Cheese’ was developed by the Iowa State U. in 1941 (it is a process for making blue cheese with pasteurized milk.) Production was begun by Fred Maytag II (of dishwasher fame) when he heard about the new process.
	www.foodreference.com /html/artbluecheese.html (504 words)

	Ingredients : Blue Cheese
		All blue cheeses have subtle differences, and the variations between creameries and countries, as with any cheese, number in the hundreds.
		Blue cheeses are generally a medium fat cheese having between 8 and 9 grams of fat per ounce.
		As with many cheeses there is a fair amount of sodium so you may not have to add salt to recipes that use blue cheese.
	www.drgourmet.com /ingredients/cheese-blue.shtml (270 words)

	Blue Stilton Cheese
		Stilton cheese is the king of all English cheeses--with maybe Cheshire coming in second--and a blue Stilton is the best of the Stiltons.
		This cheese is well-aged, and it shows in the mellow roundness of its flavour.
		This is not cooking cheese (though a fondue with it would crush all competition), but eating cheese.
	www.grantgoodmorrow.com /bluecheese.htm (509 words)

	Blue Cheese (Site not responding. Last check: )
		Cabrales is a among the most distinguished blue cheeses and has a reputation for being the "meanest," thanks to its intensly strong, spicy flavor.
		Cashel Blue from County Tipperary, Ireland, is is mild, creamy, somewhat soft, and a perfect introduction to the world of blue cheese.
		Gorgonzola Piccante is a formidable cow's milk blue cheese from the region north of Milan.
	www.artisanalcheese.com /searchprodfilter.asp?ad3=Blue (343 words)

	Cheese Blue
		The cheeses are salted and pricked to allow carbon dioxide to escape and the moist air to enter, encouraging the "blessing of blue." The cheeses are placed on 20-foot long moist oak planks that impart their own temperature and humidity to the cheeses during storage.
		At about 6 weeks of age each cheese is pierced with stainless steel needles to allow air to enter the body of the cheese and activate the blue cheese mould and so commence the magical veining process.
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
	caviarmore.com /InfoPage.aspx?PageID=84 (2620 words)

	A true blue (cheese) state
		Delugeau, of DCI Cheese Co., attributes the increased popularity of blue cheeses in the past three years to the explosion of use on salads and to large restaurant chains adding blue and Gorgonzola to steaks and chicken dishes.
		Blue cheese is created by the same group of mold spores that produce penicillin, Mellgren writes.
		The fresh cheese then is pierced with long needles to create passageways for the mold to spread as it interacts with the air during aging.
	www.azcentral.com /home/food/articles/0831bluecheese0831.html (2158 words)

	All Cheese Considered: Blue Cheeses (Site not responding. Last check: )
		Of course, cheese itself was no doubt discovered by a happy accident but in the case of blue cheese, it was a singular occurrence indeed when some hapless shepherd or cheesemaker discovered that blue mold had permeated the cheese.
		Blue cheese is created by the same mold spores that grow on bread, and incidentally, the same ones that produce penicillin.
		Blue cheese is made in much the same way as any other cheese, with the exception that the curds are usually inoculated with blue mold spores either in the vat or immediately upon emerging from the cheese forms.
	www.gourmetretailer.com /gourmetretailer/magazine/article_display.jsp?vnu_content_id=1001000574&imw=Y' (713 words)

	Cheese Making Flavoring Molds
		Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks.
		Penicillium Roqueforti is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts.
		Cheeses produced with this culture have an intensive dark blue-green marbles interior and very piquant aroma and a very good, creamy consistency.
	www.leeners.com /cheesemaking1.html (335 words)

	Cook's Thesaurus: Blue Cheese
		But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born.
		Blue cheeses vary in pungency--I'd serve a mild blue cheese like Cambozola at a neighborhood get-together, and a more pungent blue like Saint Agur or Cabrales to fellow foodies that I'm trying to impress.
		Substitutes: Saint Agur cheese OR Cambozola OR Cashel Blue OR Stilton OR Bleu d'Auverne OR Bleu de Gex
	www.foodsubs.com /Cheblue.html (1069 words)

	Point Reyes Original Blue Cheese and Gourmet Blue Cheese Dip - Kosher Gourmet Blue Cheese
		Since Original Blue is a farmstead cheese, this imparts the distinct taste of “terroir”‡: the cows’ milk reflects the flavor of the terrain.
		Blue cheese is assertive so it combines well with bland foods like pasta and polenta, as well as with rich foods like beef.
		Cheese’s moisture continues to evaporate as it ages; the goal when storing cheese* is to allow it to continue to breathe and retain its natural moisture.
	www.thenibble.com /zine/archives/point-reyes-original-blue-cheese.asp (3487 words)

	Danish Blue cheese - Wikipedia, the free encyclopedia
		This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind.
		Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese.
		Danish Blue is often served crumbled on salads or as a dessert cheese with fruit.
	en.wikipedia.org /wiki/Danish_Blue_cheese (196 words)

	Cheese: Make Mine Moldy - LIME
		On the home front we’ve got good old Maytag Blue, as dependable as the washing machine whose name it shares (and yes, they are related; the dairy that makes Maytag Blue was started by the grandson of the founder of Maytag appliances).
		My favorite by far was Bayley Hazen Blue from Jasper Hill Farms in Vermont, whose motto is “Old world style, new world twist.” Jasper Hill, with a mere 26 cows, is a family farm success story in an era when small dairy farmers are dropping like flies.
		With a blue cheese this good, it’s no wonder they turned a profit in their first year.
	www.lime.com /food/story/717/cheese_make_mine_moldy (448 words)

	How to Make Blue Cheese - wikiHow
		Blue cheese is characterized by blue or blue-green mold (courtesy of Penicillum cultures added during the cheese-making process) and a sharp, slightly salty flavor.
		This will allow air to enter the cheese which is necessary for growth of the mold.
		Elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out.
	www.wikihow.com /Make-Blue-Cheese (764 words)

	Making Blue Cheese
		In a blender, blend 1 teaspoon of uncontaminated blue cheese (I used "Saga Blue") with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).
		This is to allow air to enter the cheese which is necessary for growth of the mold.
		Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F).
	biology.clc.uc.edu /fankhauser/Cheese/Blue_Cheese/Blue_Cheese.htm (709 words)

	Blue Cheese - Clemson University Food Science and Human Nutrition
		Clemson's original blue cheese was aged in a cave like tunnel located on Stump House Mountain.
		The primary retail sales location for the university's famous Blue Cheese is the Hendrix Student Center Eastside Food Court.
		The Hendrix Student Center is located on the corner of Cherry and McMillan Road (across from the Old Red Sheep Barn).
	www.clemson.edu /foodscience/bluecheese.htm (324 words)

	Blue Cheese Potatoes Delmonico - Allrecipes
		Altogether, I like the idea of adding blue cheese for something totally different than what we would normally cook, but the recipe is totally wrong.
		I felt I wasted a lot of Blue Cheese on my first try, which is considered a luxury food in our household.
		Not to mention that blue cheese as a salad dressing flavor is very flavorful, but actual cheese is not very potent at all...However, all that aside, this recipe has potential.
	www.allrecipes.com /Recipe/Blue-Cheese-Potatoes-Delmonico/Detail.aspx (606 words)

	Allrecipes \| Recipe Reviews: Linda's Blue Cheese Dressing
		I also doubled the blue cheese, and I used gorgonzola from Italy.
		Compared to all other blue cheese dressing I've made or tried, I was very disappointed in this dressing.
		I'm a blue cheese fanatic, so I doubled the amount of blue cheese.
	www.allrecipes.com /Recipe/Lindas-Blue-Cheese-Dressing/Reviews.aspx (324 words)

	I Love Cheese!, Cheese Profile
		The fact is every Blue you try will have its own charming quirks - slight variations in its peppery flavor, texture, or artful pattern of veins that will make it your new true love.
		Today, the blue in Blue Cheese is due to the injection of penicillium roqueforti.
		After the cheese has been seeded with the mold, it's pierced - allowing air to enter and encourage growth of the mold.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Blue (178 words)

	JS Online: A true blue (cheese) state
		Food stores that slice cheeses fresh from wedges must be careful, as well, using a clean wire and cutting board when cutting blue cheeses to avoid spreading their mold.
		If the cheese was sold in micro-perforated foil, keep it in the original packaging, which is designed to allow it to breathe.
		Wisconsin's blue-veined cheese production now is estimated at close to 50 million pounds, based on an average growth of 4% to 5% annually, according to Dominique Delugeau, vice president of sales for DCI Cheese in Richfield.
	www.jsonline.com /story/index.aspx?id=445330 (2459 words)

	GourmetSleuth - Blue Cheese Sauce
		Blue cheese sauce can be use as a topping for salads, vegetables, pasta or warmed or poached fruit.
		Blue cheese is frequently used as a generic term to describe a variety of blue veined cheeses.
		These are all aged blue-veined cheeses made by inoculating a cheese with a specific mold.
	www.gourmetsleuth.com /bluecheesesauce.htm (274 words)

	Flavor Profiles--Blue cheese
		The distinct robust, sharp, tangy flavor of blue cheese drives people to love it or hate it.
		Blue cheese can be found at your local supermarket.
		Say Cheese!: When the right cheese meets the right wine, the right term for the result is a flavorful marriage.
	www.cookinglight.com /cooking/flavorprofiles/Blue_cheese.html (108 words)

	SubMarie's - Reverse-Engineering Marie's Blue Cheese Dressing
		Marie's is, of course, made with “Blue Cheese”, not Roquefort, which means it uses a knock-off product probably of domestic U.S. manufacture, not the genuine French AOC cheese made from the milk of sheep.
		There are, of course, many other varieties of blue cheese produced both in France and around the world; it would be an interesting experiment to prepare and taste test salad dressing prepared from a selection of different kinds.
		The blue cheese was well dispersed throughout the dressing, so even sauce without chunks of cheese were well flavoured by the Roquefort.
	www.fourmilab.ch /chez-nuke/SubMarie (1999 words)

	Great Hill Blue (Site not responding. Last check: )
		Great Hill Blue is one of the few U.S. blue cheeses made from non-homogenized raw milk, which gives it an unusually smooth flavor and creamy texture.
		Blue cheese develops its particular flavor when enzymes from mold (usually Penicillium Roqueforti) break down fat globules in the milk.
		They settled on blue cheese because the chefs, distributors, and retailers they spoke to seemed to agree that a local cow's milk blue cheese would be a welcome treat.
	www.taunton.com /finecooking/pages/c00088.asp (534 words)

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