Blue Cheeses

The history of blue cheeses goes back more than two thousand years; they were mentioned by Roman writers in antiquity. They are made in many countries, especially those in Europe, with the most famous probably being Roquefort from France, Gorgonzola from Italy, Stilton from England, and Danablu (Danish blue) from Denmark. They have very different consistencies; some are soft and creamy, while others are dryer and crumbly. What all blue cheeses have is common is that they are made using a Penicillium roqueforti culture.