This is a generic term to describe many different types of cheeses made throughout Europe and North America. All blues begin as unpressed white cheese onto which a blue mold such as Penicillium roqueforti is dusted. The mold makes its way into the interior of the cheese via forty or so holes punched through the wheel of cheese as it ages. Most blues have a crumbly texture and a sharp, tangy flavor. Serve blue cheese with robust, whole-grain crackers.
Port wine is the classic accompaniment.
Crumble blue into sour cream or plain yogurt as a dip, or into mayonnaise as a dressing. It is an easily recognized thin disc covered with a whitish bloom. This rind may be eaten depending on personal taste. At its peak, the cheese's interior should be plump and glossy, but not runny or smelling of ammonia, which indicates over-ripeness. Serve Brie with a variety of fruits.