bleu cheese: meaning, definition, pronunciation and examples

It is a recognised variant in American English, particularly in culinary and marketing contexts to evoke a French style, but 'blue cheese' is the standard dictionary spelling and is preferred in formal writing.

The veins are caused by introducing spores of edible moulds from the Penicillium genus (e.g., Penicillium roqueforti, Penicillium glaucum) during production. The cheese is then aged in a way that allows the mould to grow, creating the characteristic veins and flavour.

Yes. The mould in blue cheese is Penicillium, which is a different species from the one used to make the antibiotic penicillin (Penicillium chrysogenum). Allergies to the antibiotic are not triggered by eating blue cheese, but always consult a doctor for specific concerns.

Notable examples include Roquefort (France, from sheep's milk), Gorgonzola (Italy), Stilton (England), Danish Blue (Denmark), and Cabrales (Spain). Each has a distinct flavour profile and protected designation of origin in many cases.

A cheese with a blue or green-blue veined appearance and strong, pungent flavour, resulting from the introduction of cultures of the mold Penicillium.

Bleu cheese is usually neutral to formal (culinary); common in everyday food contexts. in register.

Bleu cheese: in British English it is pronounced /ˌbluː ˈtʃiːz/, and in American English it is pronounced /ˌblu ˈtʃiz/. Tap the audio buttons above to hear it.