Is the general classification of cow's milk, sheep's milk or goat's milk cheeses, with cultures of the blue and or greenish-gray mold Penicillium added to give them their characteristic blue-green veins and aged in temperature controlled natural caves or cellars. Their taste is strong, tends to be spicy and salty and with a peculiar sharp smell of sour and ferment.
Which are the best-known blue cheeses? Spanish Cabrales and Picón from Tresviso, French Roquefort and Bleu d'Auvergne, Italian Gorgonzola and English Blue Stilton.
Claudio which wines would you recommend me?
Due of its complex taste, salty blue cheeses match very well with sweet white wine, as those from the French Sauternes appellation, those from the German Riesling and also red sweet wines such as Porto.