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Introduction:
Bleu cheese mold, also known as Roquefort or Gorgonzola, is a type of cheese that has been cherished for centuries for its unique flavor and texture. This distinctive blue-veined cheese is made by adding Penicillium roqueforti, a specific mold, to the cheese-making process. The mold is responsible for the characteristic blue veins that run throughout the cheese, as well as the sharp, tangy taste that has made bleu cheese a favorite among cheese enthusiasts. In this article, we will explore the history, production, and culinary uses of bleu cheese mold, highlighting its significance in the world of cheese.
