List of blue cheeses

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Wheels of gorgonzola cheese ripening Detail d'une etagere de gorgonzola a la fromagerie Mauri 2.jpg
Wheels of gorgonzola cheese ripening
Dorset Blue Vinney Dorset Blue Vinney cheese.jpg
Dorset Blue Vinney
Shropshire Blue Shropshire Blue.jpg
Shropshire Blue
Stichelton at a market Stichelton.jpg
Stichelton at a market

Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

Contents

Blue cheeses

See also

References

  1. ↑ Harbutt, J. (2015). World Cheese Book. DK Publishing. p. pt249. ISBN   978-1-4654-4372-4.
  2. ↑ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. pt107. ISBN   978-1-4236-0651-2.
  3. ↑ Jenkins, S.W. (1996). Cheese Primer . Workman Pub. p. pt189. ISBN   978-0-89480-762-6.
  4. ↑ Jenkins, S.W. (1996). Cheese Primer . Workman Pub. p. pt139. ISBN   978-0-89480-762-6.
  5. ↑ Scott, A.K. (2015). Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy. EBL-Schweitzer. Skyhorse Publishing Company, Incorporated. p. 213. ISBN   978-1-63220-775-3 . Retrieved September 6, 2016.
  6. ↑ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America . Workman Pub. p.  75. ISBN   978-0-7611-2015-5.
  7. ↑ Out, Editors of Time; Howarth, E.; Norman, A. (2009). Great Days Out from London: More Than 100 Fantastic Getaways Within Two Hours of London. Time Out Guides. Ebury Publishing. p. 217. ISBN   978-1-84670-116-0.{{cite book}}: |first= has generic name (help)
  8. ↑ Waite, Debbie (16 April 2013). "Baron hopes Oxford Blue cheese change will not be in vein". Oxford Mail . Retrieved September 6, 2016.
  9. ↑ Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. pt133. ISBN   978-0-19-530796-2.
  10. ↑ Wilbey, R.A.; Scott, J.E.; Robinson, R.K. (2012). Cheesemaking Practice. Springer US. p. 434. ISBN   978-1-4615-5819-4.
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