Blue cheeses are known as the kings of cheese, be it Gorgonzola in Italy, Roquefort in France or Stilton in the UK. Once the cheese curd has been drained and placed in a mould, it is pierced to allow the blue veins to develop in the nooks and crannies of the cheese.
In blue cheese, the ripening of the cheese starts from within as the blue develops.
Lactalis Blue Cheeses: Galbani® Dolcelatte, Galbani® Gorgonzola, Societe® Roquefort, Président® Blue d’Auvergne, Président® Le Bleu