Blue Cheese

Kraft has recently discontinued the item (the small jar)...and I am also searching high and low for it. Will repost if and when I find it! I called the 800# for Kraft and they said they no longer make the product...

Kraft has Roka Blue back on the shelves for the 2010 holidays. It's a seasonal product so stock up now.

good question

It is typically considered as a mold which it is but it is not your typical mold this type of mold is acually really good for your digestive system because it is a type of good bacteria that causes the mold which happens to be a form of pennisillin but don't worry if you are allergic to pennisillin because this is not an atibiotic formula of pennisillin because this bacteria is naturally formed of course with some human interaction but we don't acutually make it or in other words change it genetically, there are also other cheeses with this type of mold

p.s this was written by a southern sixth grader this is true

you age it for at least 1 and a half years

It's not reccommended to eat soft cheeses or pate whilst pregnant as they could contain listeria (a type of bacteria) which is potentially harmful to the baby

No. Blue cheese is high in saturated fat and cholesterol. Anything which can be found in bleu cheese can be more efficiently obtained from skim milk or fat free cheese.

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That accusation can be levelled at any ordinary, full-cream cheese. The blue (not "bleu" unless you use the French correctly - "fromage bleu") veining is an extra, a mould planted deliberately to give the characteristic appearances and flavours of these cheeses. So unless you are allergic to the penicillin-group moulds, such cheese is no more or less good for you than plain cheese.

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.

goat cheeze or a mild bree` would be good.

Histamines sometimes occur naturally in foods and when ingested can mimic an allergic reaction. Fermented foods such as cheese, and sauerkraut contain histamine, especially Blue cheese, Roquefort, and Parmesan.

The human body contains an enzyme called Diamine Oxidase that is responsible for the metabolizing of histamines. When the histamine-metabolizing enzyme Diamine Oxidase is saturated and the enzyme cannot metabolize any more of the histamine ingested then an allergic like reaction can occur.

Blue cheese is a catch-all term for cheeses that have blue coloration or veins due to the particular fungus used in its production. While Roquefort is a blue cheese, not all blue cheeses are Roquefort.

No. Penicillin was originally found on bread mold, not cheese mold. Not that moldy bread will have enough penicilllin to 'cure' anything.

Penicillium

...Actually, bacteria and mold are two different things. So your question makes no sense. Mold is a type of fungus, a eukaryote. Bacteria are prokaryotes.

blue is called blue because somebody named it blue

NO

Colonies of bacteria growing in lines through the cheese.

These originated from a few bacteria introduced into the cheese by being placed on long needles, which were then stuck into the cheese. The bacteria were cultivated from carefully selected bacteria which imparted a good flavour.

Different cultures make different cheeses, with different flavours and different shades of blue or green.

No

blue cheese

Bleu Cheese gets bad; not better. It will start to smell.

Its not addictive

Blue cheese disease, also known as "cheese syndrome," is a rare condition that occurs when people develop an allergic reaction to certain molds used in the production of blue cheese. The symptoms can include respiratory issues, skin reactions, and gastrointestinal distress. This condition is primarily associated with the mold Penicillium roqueforti, which imparts the characteristic flavor and appearance of blue cheese. Individuals with this allergy should avoid consuming blue cheese and other foods containing similar molds.

Yes, blue Stilton cheese can be frozen, but it may alter the texture and flavor. It's best to wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag to minimize exposure to air. While freezing can extend its shelf life, it's recommended to use it within a few months for the best quality. Thaw it in the refrigerator before use.

Dunsyre Blue cheese originates from Scotland, specifically from the area of Dunsyre in South Lanarkshire. It is a blue cheese made from cow's milk and is known for its rich, creamy texture and distinct blue veining. The cheese is crafted by the Dunsyre Blue Cheese Company, which follows traditional cheese-making methods. Its unique flavor profile is a result of the local milk and the specific aging process it undergoes.

Blue and gold macaws can eat cheese in small amounts as an occasional treat, but it should not be a regular part of their diet. Cheese is high in fat and can be difficult for birds to digest. Always ensure that any human food given is fresh, free from additives, and offered in moderation to maintain their health. It's best to prioritize a diet rich in fruits, vegetables, and specially formulated bird pellets.