A sharp, tangy and pungent-flavored cheese with a semisoft consistency and crumbly texture. Blue cheese is the common name for several varieties of blue-veined cheeses. The blue veins are caused by the growth of molds that are incorporated during manufacturing. Aging also is an important part of the manufacturing process. The longer a blue cheese ages, the more pronounced its flavor will be. Some blue chesses around the world are: Roquefort from France, Gorgonzolla from Italy, Stilton from Britain and Cabrales from Spain.

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