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Cheese 101: What is blue cheese?

From today’s Examiner.com:

A Stilton cheese is checked for veining at the Cropwell Bishop Creamery near Nottingham, England. Credit: Peter Macdiarmid/Getty Images

“In the world of cheese, the blues sit off in their own little corner. Ask the question “who likes blue cheese,” and you’ll typically get a love it/hate it response. That’s understandable, as blue cheese is an acquired taste, but one certainly worth pursuing. Like any endeavor, be it wine, music, or cheese, it’s hard to appreciate the subtitles of the more complex members of a particular genre without working through the basics. And that is the case with the blues.

References to blue cheese (Roquefort) date back to the first century CE; the fact that it’s mentioned in that era means that it had to be around for longer than that. Given that man has been making cheese for about eight thousand years, it’s a fair assumption that blue cheese, or cheeses that were affected by blue molds, have been around for some time.”

Full story and slideshow: Cheese 101: What is blue cheese? – National cheese | Examiner.com.

Here’s a link back to several other stories here at WITR on various blue cheeses.

And here, Randolph Hodgson discusses one of the best blues, England’s Stichelton:


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