The blue in blue cheese refers to the distinctive blue or green veins that run through the cheese. These veins are formed by the presence of certain mold spores, primarily Penicillium roqueforti or Penicillium glaucum, which are intentionally introduced during the cheese-making process. Blue Continue Reading
Do you like your cheese with a little extra protein? Look no further than casu marzu, the Sardinian delicacy that’s infested with live insect larvae! Yes, you read that right. This cheese is intentionally left to ferment until cheese flies lay their eggs inside. When the eggs hatch, the larvae eat through the cheese, making […]Continue Reading