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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened

COW: Adelost, Bergader, Buxton Blue, Cashel Blue, Bleu d'Auvergne, Bleu de Causses, Bleu de Gex, Bleu de Laqueille, Danablu, Dovedale, Fourme d'Ambert, Gammelost, Gorgonzola, Mycella, Stilton; SHEEP: Bleu des Basques Brebis, Roquefort; MIXED: Valdeón, Gamonedo; Cabrales, La Peral; COW's & WHITE MOLD: Bleu de Bresse, Cambozola . . .

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Maytag blue on Food Network

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Why such a blue outer surface?

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by Gregore

shropshire blue

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April 17, 2011, 03:39:19 AM
by ArnaudForestier

Gorgonzola Torta

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by DeejayDebi

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Blue Castello

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April 27, 2011, 07:40:40 PM
by Tomer1

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June 14, 2010, 12:49:26 AM
by Minamyna

Stilton #2--Same Blue Brie

Started by Brie

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August 09, 2010, 07:13:38 PM
by 9mmruger

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