Breaking up Blue Cheese

Blue cheese is a general classification of cow's milk and/or goat's milk cheeses with a blue or blue-green mold. The blue mold in these cheeses is due to mold spores. Today most blue cheeses (bleu cheese) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold.

Fresh blue cheese is a soft, dense cow's milk cheese with seams of blue mold running through it. But breaking up blue cheeses by hand can be a gooey mess.

Break it Up!

• To avoid this mess, chill the piece of blue cheese in the freezer for about ten minutes, or until firm. This sets up the blue cheese, making it much easier to break it into fine-grained pieces without smearing.

Well made blue cheese is moist, creamy, and packed with intense flavors. It can be used in salads, quiches, and spreads. A little bit of blue cheese goes a long way, but it is well worth experimenting with.

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