- Pasteurized milk
- Calcium Chloride
This semi-soft, blue-veined cheese originates from France and Italy. It is marbled with multiple veins of mold, and most of the blue cheese types are made from the milk of cow. During the six to eight weeks of ripening, the mold grows both in natural openings inside the cheese and the perforations made by the machine. Italy and France produced the first versions of blue cheese. But later on, it reached other parts of Europe and North America and got more popular. The flavor of blue cheese is salty and sharp, and it is produced in a crumbly, soft, or creamy texture. It has a strong aroma, and the final product could have green, black, grey, or blue spots in it. The veins are created to let the air and oxygen flow and circulate so that the mold grows better. It often has low fat with high amounts of sodium, protein, and calcium. Based on the source, you can find blue cheese varieties in supermarkets from low-cost to high prices. You can enjoy the best taste of blue cheese when served with pears, crackers, walnuts, fruit bread, and raisins. It would also be an excellent idea to melt it into mayonnaise or plain yogurt.
6 months refrigirated (°2 to °6 C)