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Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium.

Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content. Blue cheese is a good source of protein, calcium, and phosphorous.

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What Is Blue Cheese?

Blue cheese is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages. It's believed that at one point a half-eaten loaf of bread was left behind in a cave by a cheesemaker in Roquefort, France, and, upon his return, he discovered that the mold covering the bread had transformed the cheese into blue cheese.

There are many varieties of blue cheese. Early versions were produced in France and Italy, and later

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