U.S. Dairy Products > Cheese > Cheese Categories
- Blue Cheese
- Gorgonzola, creamy style
- Gorgonzola, crumbly style
When making blue and gorgonzola, the various blue molds are added directly to the milk. Stainless steel needles are used to pierce the body of the cheese to allow oxygen in and carbon dioxide out of the interior, allowing the mold to thrive. If the cheese has been in vacuum packaging for some time, it will appear almost completely white. As soon as the bag is removed, the cheese will begin to "blue-up" in a matter of hours.
Good melting cheeses, these are used most commonly for their crumbling properties. Thoroughly chilling these cheeses makes crumbling easier.
Their melting ability makes them ideal for sauces, soups, and casseroles. They can be blended easily with other cheeses to build signature gourmet pizzas. They are crumbled into salads and used in dressings. Also traditional for the cheese course.
These cheeses add big flavor to a dish with small cost and minimum fat for the calorie-conscious. Premium European image, gourmet appeal.
Key Benefits in Foodservice and Prepared Foods
Distinctive flavor adds unique intensity to sauces, dressings and a myriad of other dishes. Crumbly texture ideal for salads, or for crumbling over hot or cold dishes.