Imported Cheese - Blue

Blue or Bleu cheese speaks for itself. A specific chosen species of mold called Penicillilium is carefully integrated into these cheeses, which range from soft, mild, and creamy, to hard, dense, and pungent, to give the characteristic blue or turquoise spots or veins throughout each wheel. Extra care must be given to these types of cheese, as using the tell-tale blue mold requires much more practice, attention, and diligence to guide the complex and dynamic flavors in just the right direction all at once.

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