Blue mould

Blue mould is used in the production of blue-veined cheese. This is often the fungal culture ‘Penicillium roqueforti’. The cultures are incorporated into the curd at an early stage, creating the cheese’s distinctive marbling and tangy flavour. Well-known examples include Blue Bear and Gorgonzola. During the cheese’s maturing period, it is pricked (pierced in several places with a needle) to allow oxygen to penetrate the interior and promote the growth of the blue mould.