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.       SERVE WITH: Sparkling wines, Cabernet Sauvignon, Syrah, Zinfandel, Port and fruit juice | Pears, raisins, figs | Walnuts | Fruit and nut breads    Image © Wisconsin Milk Marketing Board. Appearance White or yellow with blue veins Taste Tangy, ripe and earthy Melts Melts best when crumbled Big Blue M Bonanza Blue Cheese and Pear Crêpes Blue Cheese & Portobello Mushroom Ragout Bacon and Blue on Rye Baked Sweet Potato with Crumbled Blue Cheese         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.