Blue Cheese

Historians suggest that blue cheese was first created when mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese.

Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese. Blue cheeses range from crumbly to creamy, with an ivory appearance and blue/gray veins.

In general, blue cheese has a piquant, full earthy flavor.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose blue cheese made from organic milk, free from hormones.

Culinary Caution! Molded cheese can produce an overgrowth of yeast in some individuals.

Estimated Glycemic Load = 0


Selecting and Storing Blue Cheese

Choose organic blue cheese and keep refrigerated. This cheese goes well with pears, apples, walnuts, cashews, almonds; for wines pair with red wines such as Pinot Noir or Burgundy; dessert wines such as Port and Late Harvest Riesling.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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