Blue cheese is defined by the introduction of Penicillium cultures, usually Penicillium roqueforti, into the curd. The wheels are then pierced with needles to admit air, allowing the mould to develop through the paste into the characteristic blue-green veining.

Flavor Profile

Blue cheeses share a salty, tangy, distinctly piquant character with a savory depth that comes from the mould breaking down fats and proteins during maturation. Texture ranges from crumbly and dry to soft and spreadable depending on style and age. The intensity varies enormously across the category.

How to Use

Crumble over salads, melt into cream sauces for steak and pasta, or fold into dressings and dips. On a board blue cheese serves as the bold accent, and it pairs classically with sweet accompaniments that balance its salt and tang.

Pairing Suggestions

Pair with a sweet wine such as Sauternes or Port, which is the traditional match. Serve with honey, walnuts, pears, figs, and dark bread.

Storage

Wrap in wax paper or foil and store in the refrigerator, kept separate from other cheeses since the mould spreads readily. Best within two to three weeks.