Blue Cheeses

The history of blue cheese goes back to the 7th century, to a cave outside the village of Roquefort in France. Legend has it that a distracted shepherd forgot his lunch of bread and cheese in the cave. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave. Today this natural mould is refined and used for almost all blue cheeses simply by adding the mould culture to the cheese milk.