Blue cheese mold would form. According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold ("Penicillium roqueforti") had transformed his cheese into Roquefort. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s. Many varieties of blue
Muenster cheese made from unpasteurized cow’s milk in the Alsatian Vogesen Mountains in Alsace. A regional variation is also produced in the Franche-Comté region in France. The name Munster-Géromé, used today in France, is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American "muenster" name distinguishes these cheeses. Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and