Blue Cheese Collection (page 2)

Apple and blue cheese salad

Slice of French Bleu d Auvergne AOC cows milk cheese

Canadian Baby Blue cows milk cheese with a slice cut away

Slice of French Bleu de Chevre goats cheese

Fourme d Ambert blue cheese, close-up

Slice of Italian blue Gorgonzola PDO cows milk cheese

Round and slice of American Hubbardston Blue goats cheese showing mould on rind

French Bleu de Gex cows milk cheese, close-up

Cheese platter, including Gouda, Brie and a blue cheese, garnished with slices of pear and sprig of parsley

Grilled figs with blue cheese and crispy ham on chopping board

Spanish cheeses, Cabrales, Manchego and Torta del Casar

Slice of German Bavaria Blu cows milk blue cheese

Round of New Zealand Te Mata Port Ahuriri cows milk blue cheese

Slice of Spanish Valdeon DO cowA

Slice of French Bleu des Causses AOC cows milk cheese

Slice of American Big Woods Blue ewes milk cheese

Block of Shropshire Blue cheese

A selection of cheeses on wooden board, including roquefort, parmesan, brie, goats cheese in vine leaf

Selection of cheeses, oat biscuits and red grapes, served on a wicker tray, view from above

Dutch Edam, Red Leicester, Blue cheese, Emmental cheese, cottage cheese and raspberry yogurt in glass bowls, and jug of cream

Figs topped with blue cheese and cocoa nibs, close-up

Canadian Bleu Benedictin cows milk cheese

Slice of American Smokey Blue cheese

Three types of cheese

Broken white bread bun and blue cheese on white plate

American Rogue Oregon Blue raw cows milk smoked cheese, close-up

French Bleu de Termignon cows milk cheese, close-up

French Bleu d Auvergne cows milk cheese, close-up

Slice of Spanish Gamonedo DOP cows milk cheese

Slice of French Bleu de Termignon cows milk cheese, close-up

Slice of American Great Hill Blue cows milk cheese

Fourme d Ambert blue cheese with brown rind, close-up

Slice of French Cambozola cows milk cheese, close-up

squash and gorgonzola slice

Selection of cheeses on circular chopping board, including cheddar, gorgonzola, brie and goats cheese, high angle view

Slices of Emmenthal, Cheddar, blue cheese and grated cheese on white plate

Broccoli and blue cheese puffs on baking tray, high angle view

Spinach and gorgonzola pizza, close-up

Drum of French Roquefort AOC eweA

French Roquefort AOC eweA

Cheese on market stall, Cours Massena, Old Town, Vieil Antibes, Antibes, Cote d Azur, French Riviera, Provence, France, Europe

Stilton cheese, SEM
Stilton. Coloured scanning electron micrograph (SEM) of a blue vein in a piece of Stilton cheese. The colour and flavour of the cheese is produced by the fungus Penicillium roquefortii

Macrophoto of penicillium roqueforti
Macrophotograph (filtered) of Penicillium roqueforti, an economically important penicillin fungus used in the manufacture of blue cheeses

Fungus, Penicillium roqueforti
Macrophotograph (filtered) of Penicillium roqueforti, an economically important penicillin fungus used in the manufacture of blue cheeses

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Blue cheese is a culinary delight that has captivated taste buds around the world. This unique cheese owes its distinctive flavor and appearance to the Penicillium roqueforti fungus, which creates those beautiful blue veins running through it. From Exmoor Blue Cheese in England to Cabrales cheese, a regional specialty of Asturias, Spain, there are countless varieties to explore. One can savor the creamy texture and tangy notes of sliced French Bleu d'Auvergne cows milk cheese or admire the vibrant hues of Gorgonzola cheese against a pristine white background. In London's Borough Market, an array of cheeses awaits discovery, with each close-up revealing their intricate details. For those seeking something truly special, Australian Meredith Blue ewes milk cheese offers a tantalizing experience up close. The velvety smoothness and complex flavors make it an unforgettable choice for any connoisseur. Equally enticing is Gorgonzola Dolce blue cheese on a white backdrop – its intense aroma and rich taste leave no room for indifference. Baby Stilton, made with cows milk in Britain, showcases the craftsmanship behind this beloved blue variety. Its crumbly yet buttery texture makes it perfect for both indulging alone or adding depth to your favorite recipes. Let us not forget about Wedge of Blue Cheshire Cheese or Slice of American Bayley Hazen Blue cows milk cheese – two more examples that demonstrate how diverse and versatile they can be. Whether you're enjoying them on their own or incorporating them into your culinary creations, these blue cheeses offer endless possibilities for gastronomic exploration. So go ahead – let your taste buds embark on a journey through the world of blues.