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Blue Cheese

Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.

Blue Cheese is a general name for cheeses that were made with penicillium cultures, which creates “blue” spots or veins. blue cheese has a distinct smell and, what some consider, an acquired taste. blue cheeses can be eaten crumbed or melted.

blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. they may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as brevibacterium linens.