blue cheese
This genre of
CHEESE has been treated with molds that form blue or green veins throughout and give the
CHEESE its characteristic flavor. Some of the more popular of the blues include
DANA-BLU,
GORGONZOLA,
ROQUEFORT and
STILTON. Blue
CHEESEs tend to be strong in flavor and aroma, both of which intensify with aging. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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