Penicillium roqueforti and Penicillium glaucum, which are the blue moulds used for cheese, cannot produce these toxins in cheese. read more
While perfectly safe for most people, individuals that have gluten allergies are advised not to consume blue cheese. Roquefort Société, as tested by the Association Française Des Intolérants Au Gluten , contains no gluten. read more
Blue and blue-green cheeses can be made from most cheese bases, whether the milk is from a cow, sheep, or goat. The main thing that makes a blue cheese blue is mold. Cheese making generally consists of three basic steps. read more
They accelerate two processes dramatically: proteolysis (breakdown of proteins), which causes the cheese to take on an extra-creamy texture (especially in proximity to the blue mould veins) and lipolysis (breakdown of fats), which makes up the tangy, spicy, sharp and strong flavour. read more
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. read more