Blue Cheese

Like many foods, blue cheese was discovered by a happy accident. It is said that many years ago, a French shepherd left his fresh curd cheese in a limestone cave whilst he set off to win the heart of a local girl. On his return a week later, he found that the cheese had developed a pungent and distinctive flavour, along with streaks of bluish-green mould. Even though it looked unappetising, he ate the mouldy cheese anyway, only to find that it was really rather tasty.

Since that time, penicillin moulds have been isolated and injected or stirred into cheeses to re-create this occurrence, and there are now a vast number of blue cheeses produced across the world.

The sharp flavour of blue cheese can balance well with salad greens, or may be melted over pasta or grilled meats. They are also excellent for pairing with bread, crackers or fruit.