Blue cheese
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מספר מערכת
987012575360105171
Information for Authority record
Name (Latin)
Blue cheese
Other forms of name
Bleu cheese
Blue mold cheese
Blue vein cheese
Blue-veined cheese
Erborinato cheese
See Also From tracing topical name
Cheese Varieties
MARC
MARC
Other Identifiers
Wikidata:
Q746471
Library of congress:
sh2020005865
Sources of Information
- Franks, J. Blue cheese greats : delicious blue cheese recipes, 2012.
- Franks, J. Savory blue cheese greats : delicious savory blue cheese recipes, 2013.
- Merriam-Webster dictionary online, June 5, 2020(blue cheese, or less commonly bleu cheese: a cheese marked with veins of greenish-blue mold)
- American heritage dictionary of the English language, ©2016, via TheFreeDictionary.com, June 5, 2020(blue cheese: A semisoft cheese made of cow's milk and having a greenish-blue mold and strong flavor. Also called bleu cheese)
- Collins English dictionary, 2014, via TheFreeDictionary.com, June 5, 2020(blue cheese: (Cookery) cheese containing a blue mould, esp Stilton, Roquefort, or Danish blue. Also called (Austral and NZ): blue vein)
- Mayo, B. Blue cheese, in Handbook of cheese in health, 2013:p. 277 (Blue cheeses are those whose matrix is spotted or veined throughout with blue, blue-gray or blue-green due to the development of Penicillium roqueforti; Blue-veined cheese is characterized by a pungent aroma and strong taste. Blue cheeses include traditional varieties such as Roquefort, Fourme d'Ambert and Bleu de Bresse in France, Gorgonzola in Italy, Stilton in England and Cabrales and Gamonedo in Spain, which carry protected designation of origin labels, and a wide assortment of industrially-produced recent types (Bleu d'Auvergne, Edelpilzkäse, Mycella), of which Danablu (Danish Blue), carrying a protected geographical indication mark, is perhaps the most commercially important)
- Blue Vein Cheese. Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. Synonyms: Erborinato, Bleu cheese, Blue cheese ( (Cheese.com, viewed June 5, 2020) )
- Blue Mold Cheese; From mild to bold, blue cheeses include Gorgonzola, Stilton, Roquefort & Danish Blue; the history of blue cheese goes back to the 7th century to a cave outside the village of Roquefort in France; type of blue mold cheeses: Gorgonzola; Castello Double Crème Blue; Roquefort; Stilton; Castello Traditional Danish Blue ( (Blue mold cheese, via Castello website, June 5, 2020) )
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Danish Blue cheese
No machine-readable author provided. Brookie assumed (based on copyright claims)., CC BY-SA 3.0
File:15-01 Blackstick Blue Lokal K 01.jpg
Mario M. Lommersum, CC BY-SA 4.0
File:2015-01-25 Jersey Blue - Städtchäsi Lichtensteig - der Schweizer - hu - 8005.jpg
Hubertl, CC BY-SA 4.0
File:A Blue Cheese from Holiday Inn Goldmile.jpg
Peachyeung316, CC BY-SA 4.0
File:A Danish Blue Cheese with Fig from The Astor.jpg
Peachyeung316, CC BY-SA 4.0
File:A Plate of Blue Cheese at Lighthouse Cafe.jpg
Peachyeung316, CC BY-SA 4.0
File:Aura juusto.jpg
Suvi Korhonen from Helsinki, Finland, CC BY 2.0
File:Bavaria blu 01 WikiCheese Lokal K.jpg
User:Elya + User:Fotandi, CC BY-SA 4.0
File:Bleu au lait de chèvre.jpg
Véronique PAGNIER, CC BY-SA 3.0
File:Bleu de Gex.jpg
Myrabella, CC BY-SA 3.0
File:Blue Stilton 01.jpg
, CC BY-SA 3.0
File:Blue cheese plates.jpg
Kimberly Vardeman, CC BY 2.0
File:GorgonzolaDSC4233.jpg
CostaPPPR, CC BY-SA 4.0
File:Homemade Stilton Blue Cheese in UK.jpg
Martin Delisle, CC BY-SA 2.0
File:Stichleton.jpg
Jeremy Keith, CC BY 2.0
File:Wikicheese - Roquefort - 20150417 - 003.jpg
Thesupermat, CC BY-SA 4.0
Wikipedia description:
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments.
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