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| Appearance |
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White or yellow with blue veins |
| Taste |
| Tangy, ripe and earthy |
| Melts |
| Melts best when crumbled |
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When you dig into Blue, you may find a creamy, blue-veined interior - or a crumbly, blue-veined interior - depending on its age. 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.
Both Blue's texture and tangy, ripe flavor intensify as it ripens. Scrumptious on salads or served with pears, raisins, figs, walnuts and fruit or nut breads, Blue is guaranteed to add some kick to any meal. |
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Image © Wisconsin Milk Marketing Board.
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Sparkling wines, Cabernet Sauvignon, Syrah, Zinfandel, Port and fruit juice | Pears, raisins, figs | Walnuts | Fruit and nut breads
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More
about pairings > |
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| Legend has it that around 1845, a peasant took some mold growing on his bread and added it to his cheese, and thus, creating Blue cheese. 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. |
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