How to cook blue or blue-veined cheeses

Blue-veined cheeses are created by the introduction of a blue mold into the milk before it thickens. The blue color, however, would not appear as the characteristic blue-green veins in cheeses without exposure to air. Therefore, the cheese is pierced with steel rods to let air circulate.

Most blue cheeses are made in the style of classic European blue cheeses. They can be firm or creamy and any color from chalk-white to golden-yellow. The flavor of these cheeses grows stronger with age. Although these cheeses are high in fat, only a small amount is typically used because of their strong flavor. Blue cheeses keep for 1 to 4 weeks after purchase.

Classic or blue-veined cheeses include:

Gorgonzola – Sold in wheels, Gorgonzola is an Italian specialty. The interior of the cheese is white with veins that are usually more green than blue.

Roquefort – Named for the area in France where the cheese is said to have originated, Roquefort has a crumbly texture and a sharp flavor. It is made from sheep’s milk.