Blue cheeses are produced thanks to the addition of "Penicillium Roqueforti" or Penicillium Glaucum molds in the cheese paste. This mold gives the cheese its characteristic green / blue veins and it s peculiar flavor.
Blue Stilton is one of the few traditional British cheeses benefiting from the status of "protected designation of origin" (DOP). Only the cheeses produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire.
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Fourme d'Ambert is a French blue cheese made from cow's milk with a high fat content, which makes the taste of this French cheese rather special.
Gorgonzola is a fat Italian cheese with soft or semi-soft paste, dipending on the time of ripening. The period of aging also determines the type of Gorgonzola: sweet or spicy.