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 characterised by green, grey, blue or black veins or spots of mould throughout the body. These veins are created during the production stage when cheese is ‘spiked’ with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process also softens the texture and develops a distinctive blue flavour.

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