No cheese divides opinion quite like blue cheese. Its pungent aroma and sharp, tangy bite inspire passionate devotion in some and visceral disgust in others. But love it or hate it, there is no denying that blue cheese represents one of the most fascinating achievements in the history of fermentation.
The distinctive blue-green veins are created by Penicillium roqueforti, a mold that thrives in the caves of southern France where Roquefort has been aged for centuries. During production, the cheese is pierced with needles to allow air into the interior, giving the mold the oxygen it needs to bloom.
For the uninitiated, a milder Gorgonzola Dolce makes an excellent gateway. Its creamy texture and gentle spice offer just a hint of the boldness that defines the category, without the full intensity of a Stilton or a Cabrales.