Article: Noble Roquefort is one of the blue bloods

Roquefort, Stilton and Gorgonzola have dominated the marbleized cheese world for centuries. But these blue-veined and green-blue-veined cheeses, and their more recent counterparts from Denmark and the United States, are not everybody's darlings. They are for cheese lovers who appreciate their assertive, pungent, rich and mellow flavors.

But what makes them so special? Without a mold injection of penicillium glaucum (from glaucos, the Greek world for bluish gray) or penicillium roqueforti (from Roque - fort-sur-Soluzon, a village in southwest France), each would be just another cheese.

Depending on the humidity and temperature during aging, these molds transform curds into white to ...

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