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Blue Cheese

There is not one type of blue cheese; several countries have their own varieties made with different types of milk (buffalo, cow, goat and even sheep) and add the penicillium mold (the same fungus that gives us penicillin) at different stages of the process.

     Print Edition: June 27, 2010

You must have seen the occasional slice of cheese on a platter that looks as if it has mold growing inside it. Well, there is a good chance that the makers actually intended for that to be the case, because "Blue Cheese" as such cheese is known, is among the most expensive cheese in the world.

There is not one type of blue cheese; several countries have their own varieties made with different types of milk (buffalo, cow, goat and even sheep) and add the penicillium mold (the same fungus that gives us penicillin) at different stages of the process. Gourmands consider blue cheese to be an acquired taste.

Types of blue cheese include the French Roquefort, Italian Gorgonzola, English Stilton and Danish Blue Cheese. Blue cheese is best had crumbled over crackers or melted into sauces. In fact, a blue cheese-based sauce goes very well with bakes and pasta. There is also a way of cutting blue cheese, always cutting it along the vein of the mold.

If the processed cheese tin you bought from the supermarket has mold in it, it isn't blue cheese and you should throw it away. But, you should find blue cheese in most high-end supermarkets in Indian metros.

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