Dairy
Blue Veined
Blue-veined cheeses are pierced to grow blue-green moulds (often P. roqueforti) through the paste, creating spicy, tangy veins in styles from creamy to crumbly. Crumble into dressings, melt lightly, or board with sweet wine. Wrap to limit ammonia. Salt and spice vary widely by name.
Track this ingredient
Unit
Characteristics
Preparations
CrumbledDressingSliced
Traits
Blue MouldMarbledPepperyPiercedSpicyTangy
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Label Rouge
History
FR
Cave-aged blues such as Roquefort defined mould-veined cheese.
GB
British blues like Stilton industrialised blue cheese for export.
Global blues expanded milk species and creaminess levels.