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
Tyrolean grey cheese the availability of low fat milk after the fat had been taken for use in butter making. Tyrolean grey cheese Tyrolean grey cheese (Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. The cheese is registered as protected designation of origin under the official name Tiroler Graukäse g.U. The registration of the PDO states that its production has been a significant element of Tyrolean