Bleu d'Auvergne - Blue Cheese
Usually a mould called Pencillum-Roqueforti. It is normally added to the cheese and is harmless.
Stilton, Roquefort, Gorgonzola, Cambozola.....
Gorgonzola is hard and Stilton is semi-hard.
stilton
Mould.
Roquefort is a French Bleu Cheese.
Bleu is the traditional French word, where the "fromage bleu" was invented. Blue is English. In American stores it can be spelled either way, though many bleu cheeses are imported from Canada or France. If it's from a local dairy, you'll probably be buying blue cheese.
cheese that has blue dye in it Blue cheese is a general classification of cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mould, and carries a distinct aroma. Some blue cheeses are injected with spores before the curds form; others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. The blue veins are entirely due to natural moulds, not to synthetic dyes.
stinky fromage bleu
Tilamook cheese factory, and Blue Heron French cheese company. Hope this helps!
the blue colour of vein is due to co2
Roulé is a french cheese which has been rolled out spread in garlic and herbs and rolled back up again like a Swiss roll. Roquefort is a classic French cheese, a blue cheese, from the southern end of that country. It's one of the best.
The ingredients are pretty simple for basic bleu Cheese Dressing Mayonnaise Half and Half Heavy Cream Blue Cheese Crumbles 2c. mayo 1c. Half and Half 1/2c. Heavy Cream 1 1/2c. Bleu Cheese Crumbles Mix Half and Half and 1/2c. bleu cheese in blender or food processor. Blend until smooth. Add in heavy cream and mayo, blending until just blended. Stir in the remaining bleu cheese. Play with the ingredient amount if you choose.
blue cheese blue cheese blue cheese
The femoral vein drains blood from the leg into the torso.
I'm not sure to be honest, but I would say that blue cheese is cheese that has been allowed to kind of sit and "ferment" like wine, and it has grown mould in the veins. And I could be mistaken but isn't feta goats cheese? I'd say google it! :D