Blue cheese (e.g. Roquefort, Gorgonzola)

Description

Blue mold cheese, such as blue cheese or gorgonzola, is characterized by a creamy or crumbly texture interspersed with green-blue veins of mold and a strong, spicy-salty, sometimes slightly nutty aroma. The flavor can be milder or more intense depending on the aging process, and the color of the cheese ranges from creamy to light yellow. As a dairy product, it is a good source of protein, calcium, vitamins A and B12, and fats; it also contains specific enzymes and compounds formed during aging that can support digestion and provide distinctive flavor qualities. It should be consumed in moderation due to its salt and fat content. In the kitchen, it pairs well with fruits (pear, figs), nuts, honey, salads, meat sauces, risotto, pizza, and cheese boards; it adds depth and creaminess to dishes. Store it in the refrigerator wrapped in parchment or cheese paper and loosely in a plastic bag, at a temperature of about 2–6°C, separate from other products to avoid odor transfer. Before serving, it is advisable to take it out for a few minutes to reach room temperature and release its aroma.