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
Cheese Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk, which can cause miscarriage or harm the fetus. Although cheese is a vital source of nutrition in many regions of the world and is extensively consumed in others, its use is not universal. Cheese is rarely found in Southeast and East Asian cuisines, presumably for historical reasons as dairy farming has historically been rare in these regions. However, Asian sentiment against cheese is not universal. In Nepal, the Dairy Development Corporation commercially manufactures cheese made from yak milk and a