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Blue-Veined
 Blue-veined cheeses are more commonly called “blue” because of the bluish or greenish veins that furrow the interior. Production is similar to that of soft or non-cooked semi-soft, with one important exception: you incorporate a culture (penicillium glaucum roqueforti or penicillium candidum) with the curdled milk to promote the development of mould in the interior. Ripening, which lasts several months, takes place in a humid place. In order to facilitate air circulation in the interior and to promote the development of veins, the cheese wheels are pierced with long needles.
Blue-veined cheeses keep longer when they are wrapped in a wet cloth, and then tightly locked in a plastic container before being stored in the vegetable drawer of the refrigerator.
This type of cheese is eaten plain with fresh fruit or nuts. It is also served with cooked meats, pastas or vegetables. It can also thicken a sauce, enhance a fondue or give dip a tangy flavour.
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