If the unknowing gourmand had a little bit of penicillin and a lot more patience, he could have created something even tastier. Of course, even if the merchant had miraculously created blue cheese, he might have been scared off by the bright veins of mold and the aroma that still keeps skeptics at bay. You either love it or you hate it. But for those, like Moulton, who salivate at the first whiff of that unmistakable odor, there's no going back. And even if you're not crazy about the distinctive smell, remember that scent doesn't tell the whole story.
Blue cheese has a marvelous, piquant, full-flavored taste with a certain salty sweetness to it.
To the uninitiated, blue cheese often conjures up visions of salad bars and Buffalo wings. But the name blue cheese is actually used for many different white cheeses, some of them classics, that have been treated with blue or green veins of mold and left to ripen for three to six months. One of her personal favorites is the French blue, Roquefort. Roquefort has a rich, creamy texture and a tingly taste. Unlike most blues, which are made from cow's milk, Roquefort is made from sheep's milk that is exposed to a mold known as Penicillium roqueforti and aged for at least three months in limestone caverns.