Blue Cheese

May have a creamy, blue-veined interior - or a crumbly, blue-veined interior - depending on its age. each Blue may have its own variations in its peppery flavor, texture, or pattern of veins..

A Blue's texture and tangy, ripe flavor intensify as it ripens.

Serve with: Sparkling wines, Cabernet Sauvignon, Syrah, Zinfandel, Port and fruit juice, pears, raisins, figs, walnuts, fruit and nut breads

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Blue Cheese, spelled Bleu on imported cheese, (France)	Cow’s milk	2 to 6 months	White inside, streaked with blue veins of mold	Pasty, semisoft, sometimes crumbly	Spicy, tangy	Unit: 5-lb. wheels, cut portions, wedges, cylinders

Milkfat in solids:	50.0% minimum
Moisture	46.0% maximum

Uses: Appetizers, salads, dips, salad dressing, sandwich spreads; good with crackers, dessert