Blue Cheese

Family of cheeses veined with blue or blue-green *Penicillium roqueforti* or *P. glaucum* mold, which develops during aging and contributes the distinctive sharp, salty, pungent flavor. The three classics: French Roquefort (sheep's milk, cave-aged in Aveyron), Italian Gorgonzola (cow's milk, from Piedmont/Lombardy), and English Stilton (cow's milk, PDO-protected). Creamy to crumbly texture. Essential on cheeseboards, in wedge salads, and melted into sauces for steak or pasta.