Blue cheese

Blue cheese is a type of cheese made from milk (usually cow's, sheep's or goat's) that has been ripened with cultures of mould, typically Penicillium roqueforti or Penicillium glaucum. These moulds give the cheese its characteristic blue or green veins and pungent, sharp flavour. It is produced worldwide, with well-known varieties including Roquefort, Stilton, and Gorgonzola.

Blue cheese is primarily used for its distinctive flavour, adding a sharp, salty, and sometimes spicy taste to a variety of dishes. It is commonly found in salad dressings, pasta sauces, dips, and as a topping for steaks or burgers. Manufacturers may also use it to create savoury snacks and crackers, enhancing their overall taste profile.

Blue cheese is a naturally occurring food and not an additive that requires authorisation on the Register of Food Additive Authorisations. It is a source of protein, calcium, and other nutrients. Some individuals may experience digestive upset due to the presence of moulds or lactose, though this is not universal.