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.
Many European countries produce blue cheese.
England's contender to the blue cheese throne is mellow, crumbly Stilton, which gets its name from the town where it was first sold in the 18th century. Stilton has a pale yellow interior with blue-green veins. Ultra-pungent Gorgonzola is considered one of Italy's greatest cheeses, with a creamy texture and a savory flavor. Other notable offerings are Spain's Cabrales, made from a blend of cow, goat and sheep milk, and Denmark's versatile Danablu, a mild cheese that can be sliced, spread or crumbled. But not all classic blues are European.