These cheeses owe their flavor and appearance to the blue or green mold that mottles their interiors.The most famous of the blue cheeses is Roquefort,made in France from sheep's milk and cured in limestone caves near the town of Roquefort. Stilton, from England, is a mellower, firmer blue cheese that the English call "Roquefort with a college education." Italy's gorgonzola is a soft, creamy cheese with an unmistakable pungency. Spanish Cabrales is a mellow but intensely flavorful blue cheese. Blue cheeses made in Denmark and in the United States are also widely used.
Less widely known but worth seeking out are a number of special blues, including Bleu de Bresse, Fourme d'Ambert, and Pipo Crem' from France, Saga from Denmark, and Bavarian Blue and Blue Castello from Germany.The last four of these are double-or triple-crèmes.
Clockwise from top: Emmenthaler, Gorgonzola, Provolone, Gruyère, Gouda, Locatelli Romano, Pont l'Evêque, Baby Gouda. Lower center: Livarot.
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