|Also called (Austral and NZ): blue vein cheese containing a blue mould, esp Stilton, Roquefort, or Danish blue|
any of several cheeses marbled with bluish or greenish veins of mold; important trademarked varieties include English Stilton, French Roquefort, and Italian Gorgonzola. Most blue cheeses are made from cow's milk, but Roquefort is made from the milk of the ewe. Spores of species Penicillium roqueforti are mixed with either the milk or the curd. The mold, during the three to six months of ripening, grows both in small, irregular, natural openings in the cheese and in machine-made perforations. Roquefort and some Gorgonzolas are ripened in caves, the stable, moist atmosphere of which imparts a distinctive character to the cheeses.
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