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.
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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.
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.
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