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Cheese, Blue
Historians suggest that blue cheese was first created when mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese.
Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese. Blue cheeses range from crumbly to creamy, with an ivory appearance and blue/gray veins.
In general, blue cheese has a piquant, full earthy flavor.
Because cheese is essentially milk that is condensed it is important to choose blue cheese made from organic milk, free from hormones.
Molded cheese can produce an overgrowth of yeast in some individuals.
Estimated Glycemic Load = 0
The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low Oxalate Diet, Low Starch Diet, PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of: Calcium, Protein, Phosphorous
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Peanuts, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sugars
Related Foods
Selecting and Storing
Choose organic blue cheese and keep refrigerated. This cheese goes well with pears, apples, walnuts, cashews, almonds; for wines pair with red wines such as Pinot Noir or Burgundy; dessert wines such as Port and Late Harvest Riesling.
