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Many centuries ago, cheese was left to age in some moldy cave and became streaked with bluish-green mold. But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born. Since then, cheese-makers learned to inject or stir mold spores into different cheeses, and many still use caves to age them.

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Also known as

  • Blue-veined cheese
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  • June 2, 2013
    Even though Gorgonzola cheese is a Blue cheese it has a different taste than the cheese sold under the name Blue Cheese.

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