Culinary ABC
Bavarian blue mould cheese
© Bayerisches Staatsministerium für Landwirtschaft und Forsten
Bavarian blue mould cheese
The description “blue mould cheese” indicates a soft cheese which has been matured through the mould fungus “Penicillium roqueforti” whereby the fungus develops inside the cheese and not on the surface. All blue mould cheeses have a minimum fat content of 40 % in the dry matter.
Bavarian blue mould cheese is best enjoyed as part of a hearty breakfast or snack with bread. But it is also exceptionally suitable in the preparation of warm meals such as gratins or as a constituent of sauces.
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