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Blue Cheese

About:

Cheeses

Penicillium roqueforti, Penicillium gorgonzola or Penicillium glaucum spores are added to the cheese, which provide the blue-green colors and piquant flavor. The mold will not thrive until oxygen comes into contact with it, so the cheeses are pierced with pins, which allows the mold to flourish and causes the cheeses to develop a very high acid content and crumb-like texture.

The California Milk Advisory Board

Spices:

Parsley, Rosemary, Garlic, Thyme, Oregano, Sage, Chives

Fruits and Vegetables:

Pear, Radicchio, Apples, Dried Fruits, Fig Jam, Grapes, Vegetables

Savory

Beef

Cheese:

Cream Cheese, Goat Cheese, Mascarpone Cheese, Camembert

Misc:

Walnut Oil, Walnuts, Chutney, Honey, Nuts, Pitas, Tortillas

Drinks

Cabernet Sauvignon, Chianti, Ice Wines, Malbec, Pinot Noir, Red Zinfandel, Riesling, Syrah/Shiraz