Why Blue Cheese Has Holes (It’s Not What You Think)
Those cracks in blue cheese aren’t flaws. They’re essential for flavour, mould growth, and texture. Here’s how they really work.
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Penicillium roqueforti
Penicillium roqueforti is the mould responsible for blue cheese’s distinctive aroma, veining, and savoury depth. This archive explores how it’s cultivated, how it behaves inside cheese, and why it has been central to blue cheesemaking for centuries.
The Strange Reason Cheesemakers Once Grew Blue Mould on Bread
Discover how cheesemakers grew blue mould on bread to shape flavour, veins, and tradition in blue cheese.
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