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.
Blue cheeses
- Ädelost [1]
- Aura cheese
- Beenleigh Blue
- Bleu Bénédictin [2]
- Bleu d'Auvergne [3]
- Bleu de Bresse [4]
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Bleuchâtel
- Blue Cheshire
- Brighton Blue
- Buxton Blue
- Cabrales cheese
- Cambozola
- Carré d'Aurillac
- Cashel Blue
- Castello
- Cherni Vit
- Danish Blue Cheese
- Dolcelatte
- Dorset Blue Vinney
- Dovedale cheese
- Dragon's Breath Blue
- Fourme d'Ambert
- Fourme de Montbrison
- Gamalost [5]
- Gorgonzola
- Kariki Tinou
- Kraftkar
- Lanark Blue
- Lymeswold cheese
- Maytag Blue cheese [6]
- Niva
- Norbury Blue [7]
- Oxford Blue [8]
- Picón Bejes-Tresviso
- Rokpol
- Roquefort
- Saga [9]
- Saint Agur Blue
- Shropshire Blue
- Stichelton
- Stilton cheese
- Valdeón cheese
- Wensleydale cheese [10]
- Yorkshire Blue
See also
References
- ^ Harbutt, J. (2015). World Cheese Book. DK Publishing. p. pt249. ISBN 978-1-4654-4372-4.
- ^ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. pt107. ISBN 978-1-4236-0651-2.
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt189. ISBN 978-0-89480-762-6.
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt139. ISBN 978-0-89480-762-6.
- ^ 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.
- ^ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Pub. p. 75. ISBN 978-0-7611-2015-5.
-
^ 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) - ^ Waite, Debbie (16 April 2013). "Baron hopes Oxford Blue cheese change will not be in vein". Oxford Mail. Retrieved September 6, 2016.
- ^ 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.
- ^ Wilbey, R.A.; Scott, J.E.; Robinson, R.K. (2012). Cheesemaking Practice. Springer US. p. 434. ISBN 978-1-4615-5819-4.
External links
-
Media related to
Blue cheese at Wikimedia Commons
| Types | |
|---|---|
| Animal milk | |
| Regions | |
| Special designations | |
| Organizations | |
| List articles | |
| Miscellaneous | |
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.
Blue cheeses
- Ädelost [1]
- Aura cheese
- Beenleigh Blue
- Bleu Bénédictin [2]
- Bleu d'Auvergne [3]
- Bleu de Bresse [4]
- Bleu de Gex
- Bleu des Causses
- Bleu du Vercors-Sassenage
- Bleuchâtel
- Blue Cheshire
- Brighton Blue
- Buxton Blue
- Cabrales cheese
- Cambozola
- Carré d'Aurillac
- Cashel Blue
- Castello
- Cherni Vit
- Danish Blue Cheese
- Dolcelatte
- Dorset Blue Vinney
- Dovedale cheese
- Dragon's Breath Blue
- Fourme d'Ambert
- Fourme de Montbrison
- Gamalost [5]
- Gorgonzola
- Kariki Tinou
- Kraftkar
- Lanark Blue
- Lymeswold cheese
- Maytag Blue cheese [6]
- Niva
- Norbury Blue [7]
- Oxford Blue [8]
- Picón Bejes-Tresviso
- Rokpol
- Roquefort
- Saga [9]
- Saint Agur Blue
- Shropshire Blue
- Stichelton
- Stilton cheese
- Valdeón cheese
- Wensleydale cheese [10]
- Yorkshire Blue
See also
References
- ^ Harbutt, J. (2015). World Cheese Book. DK Publishing. p. pt249. ISBN 978-1-4654-4372-4.
- ^ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. pt107. ISBN 978-1-4236-0651-2.
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt189. ISBN 978-0-89480-762-6.
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. pt139. ISBN 978-0-89480-762-6.
- ^ 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.
- ^ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Pub. p. 75. ISBN 978-0-7611-2015-5.
-
^ 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) - ^ Waite, Debbie (16 April 2013). "Baron hopes Oxford Blue cheese change will not be in vein". Oxford Mail. Retrieved September 6, 2016.
- ^ 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.
- ^ Wilbey, R.A.; Scott, J.E.; Robinson, R.K. (2012). Cheesemaking Practice. Springer US. p. 434. ISBN 978-1-4615-5819-4.
External links
-
Media related to
Blue cheese at Wikimedia Commons
| Types | |
|---|---|
| Animal milk | |
| Regions | |
| Special designations | |
| Organizations | |
| List articles | |
| Miscellaneous | |