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Blue cheeses are easily identified by the blue-green veining found on the inside of the cheese. The veining is mold produced when air “activates” mold cultures introduced into the cheesemaking process. The mold cultures are either penicillium roqueforti, originally made from the mold found on rye bread, and penicillium glaucom, the mold generally found in gorgonzolas.
Little Boy Blue (Willapa Hills Farms)
Rogue Creamery Caveman Blue (Raw Milk)
Tholstrup’s Blue Castello
Two-Faced Blue (Willapa Hills Farms)