Blue Cheese
Penicillium roqueforti (mould-ripened cheese) · Cheese
Top 10 pairings
Cheese shot through with blue-green mould that turns a mild curd pungent, salty and savoury. The veins taste sharp and peppery. Roquefort, Gorgonzola and Stilton are all blues.
Picking a good onedrag
Moist paste, crisp blue veins, clean pungencyForeign mould, slime, rank ammonia
Well wrappedEveryday bestPregnant, over 65 or low immunity? Cook any soft blue through (Listeria).
The cut faceSame colours, face a touch dry
Press the pasteBrittle at the cut, moist inside
Smell at the cutSharper; faint ammonia airs off