Blue Cheese

Blue cheese is a group of semi-hard to soft cheeses characterized by blue or blue-green veins of Penicillium roqueforti mold. The most famous varieties include Roquefort, Gorgonzola, and Stilton. The flavor is bold, pungent, slightly sharp and salty, with intensity varying by ripeness. The texture ranges from creamy to crumbly. In the kitchen, blue cheeses are used in salads, sauces for steaks, risottos, pasta, or as part of a cheese board. They pair wonderfully with honey, pears, walnuts, and dessert wines.