Blue Cheese


By: Debbie Barry, Account Manager

Blue cheeses are quite unique. Blue cheese ripens much differently compared to other cheeses. Blue mold ripens from the inside of the cheese out! Most cheeses ripen (mold) from the outside in.
The initial steps in making the blue cheese are similar to most cheeses, however, to get the “blue” effect, Cheesemakers prick the cheese with long steel needles to introduce oxygen to the inside of the cheese wheel. This process is called needling – it is done several times during the aging of the cheese until the right amount of veins are produced.

Take a look at the picture below and notice the long needle marks in the cheese – that’s how the coloring process is initiated! Blue Molds accelerate two processes: Proteolysis (breakdown of protein) and Lipolysis (breakdown of fat) The combination of the two give blue cheese its extra creamy texture and tangy, sharp flavor. Gorgonzola is a type of blue cheese. This particular cheese originates in Italy.


Gorgonzola is creamy when it’s young and becomes more dry and crumbly as it ages.

Gorgonzola Blue cheese is my favorite ingredient to finish my steak with - I use this recipe primairily in the summer for covering a great grilled steak

Ingredients needed:

  • 2 tablespoons olive oil

  • 1 pound lump crab meat

  • 1 teaspoon minced garlic,

  • 1 teaspoon chopped onion,

  • 5 ¼ ounces of boursin cheese,

  • 1 cup half/half cream,

  • 2 tablespoons of grated parmesan and

  • ¼ cup gorgonzola blue crumbles,

  • pepper to taste


  • Saute oil, garlic, onion,

  • fold in boursin, parmesan and cream, pepper.

  • Add crab meat

  • fold in gorgonzola blue

  • I also make the caramelized onions by slicing into rings, sauteing with a splash or two of red wine and a pinch or two of sugar.

  • Place the onions on plate top with your steak and then top with the Gorgonzola Blue crab sauce.

  • Serve this with some grilled veggies and a nice glass of red wine and you have the perfect outdoor summer dinner.