Blue cheese is made from the milk of ewes or cows. The story goes that blue or bleu (as some would have it) cheese was discovered quite by accident in a cave. It had been left there and was found many days later covered with a greenish blue mold. To the amazement of the villagers, it wasnt spoilt. Despite its acrid taste, the cheese was appealing to the taste buds. The idea of actually simulating the conditions and making the cheese was struck upon, and the rest is history.
Scientists explain that the penicillium roqueforti and the penicillium glaucum fungi manifest themselves as blue-green mold spores in cheese that has been left about for a while. Cheese makers have bettered nature and fashioned their own range of blue cheeses by following a variety of methods. Instead of waiting for nature to do its work, manufacturers inject the mold into the cheese, or alternatively introduce the mold into the curds, at the time when the curds are separated from the whey. Many makers of cheese still age the cheeses in caves, from where the idea of this type of cheese originated.
Roquefort is a cheese for emperors. In fact, it was favored by the great Charlemagne himself. The...
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