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These cheeses get their blue veins by being inoculated with the mold, Penicillium roquefortii. The flavor tends to be sharp and acidic and the texture is usually rich and creamy. The blue-veins form inside the cheese by piercing the wheel to open the cheese to air which allows the mold to grow into the interior. In this class we’ll make and sample several blue varieties including Blue Capricorn, Castle Blue and Bisbee Blue and will go over recipes for several others. You’ll get to take home your own Blue Capricorn log to age in time to eat for Christmas!