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Blue cheeses are easily identified by the blue-green veining found on the inside of the cheese. The veining is mold produced when air “activates” mold cultures introduced into the cheesemaking process. The mold cultures are either penicillium roqueforti, originally made from the mold found on rye bread, and penicillium glaucom, the mold generally found in gorgonzolas.
Bayley Hazen Blue from the Cellars at Jasper Hill
Blue Sheeps’ Milk Cheese (Fromagerie La Moutonniere – Quebec, Canada)
Little Boy Blue (Willapa Hills Farms)
Mauri Gorgonzola Piccante (Mountain Gorgonzola)
Nasonville’s Blue Marble Jack Cheese
Rogue Creamery Blue Blend Crumbles – Exclusive to Fred Meyer
Rogue Creamery Caveman Blue (Raw Milk)
Rogue Creamery Chocolate Stout Cheddar
Rogue Creamery Rogue River Blue
Stichelton Blue from Neal’s Yard
Tholstrup’s Blue Castello
Trader Joe’s Raw Milk Blue Cheese
Two-Faced Blue (Willapa Hills Farms)
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