Blue mold cheese (e.g. blue cheese, gorgonzola)

Description

Blue mold cheese, such as blue cheese or gorgonzola, has a creamy to crumbly texture with blue-green veins of mold and a color ranging from white to creamy yellow. The flavor can be distinctly spicy, salty with nutty and milky sweetness; the intensity depends on the aging and moisture of the cheese. Nutritionally, it provides protein, calcium, phosphorus, and vitamins A and B12, as well as saturated fats; in moderate amounts, it supports bone health and a feeling of fullness, although those on a low-sodium or low-fat diet should limit portions. In the kitchen, it works well in salads with pear and nuts, pasta sauces, risotto, on cheese boards, as an addition to steaks, or in creamy dressings. Store in the refrigerator wrapped in parchment paper or in a container with limited air access at a temperature of 2–5°C; avoid freezing, take it out 20–30 minutes before serving, and use within about 1–2 weeks after opening.