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No record exists of the first Blue Cheese. Some historians suggest that mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese. Because the development of blue mold occurred randomly, Blue cheeses were highly prized. Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese, which has a piquant, full, earthy flavor that varies among styles, and can be firm and crumbly or creamy.

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0 Available Danish Blues

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