Blue Cheeses Offer Nutritional and Therapeutic Benefits
Collectively, blue-veined cheeses are made using lactic acid-producing primary starter cultures (belonging to genera Lactococcus and strains of leuconostoc) and the secondary Penicillium roqueforti mold starter (predominantly mold spores). They include Roquefort (France), Danish Blue or Danablu (Denmark), Gorgonzola (Italy), Stilton (Britain), and the U.S. standard identity for “blue cheese.”
According to the U.S. standard …