Blue-Veined Cheeses

These cheeses owe their flavor and appearance to the blue or green mold that mottles their interiors. The most famous of the blue cheeses is Roquefort, made in France from sheep’s milk and cured in limestone caves near the town of Roquefort. Stilton, from England, is a mellower, firmer blue cheese that the English call “Roquefort with a college education.” Italy’s gorgonzola is a soft, creamy cheese with an unmistakable pungency. Spanish Cabrales is a mellow but intensely flavorful blue cheese. Blue cheeses made in Denmark and in the United States are also widely used.