Blue cheese

Blue cheese is a type of cheese characterized by the presence of blue or greenish veins or molds, a product of the cultivation of Penicillium roqueforti or Penicillium glaucum. This cheese is distinguished by its strong, intense, and slightly spicy flavor, as well as its texture which can range from creamy to crumbly, depending on its maturation.

The origin of blue cheese dates back to Europe, with famous varieties such as Roquefort (France), Gorgonzola (Italy), and Stilton (United Kingdom). These cheeses are usually made from sheep's, cow's, or goat's milk, and their aging process includes inoculation with specific molds that develop the characteristic veins.

Regarding its properties, blue cheese is a good source of protein, calcium, and healthy fats. It also provides vitamins A and B, especially B12. However, due to its fat and sodium content, it is recommended to consume it in moderation. Furthermore, because of its strong flavor, it is mainly used to add a distinctive touch to salads, sauces, meats, or as part of cheese boards.

In different countries of Hispanic America, blue cheese may be known simply as "blue cheese", although in some places it is also called "blue mold cheese" or "creamy blue cheese", depending on the region and the specific variety available.