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
Blue cheese dressing the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that "Saccharomyces bailii" and "Lactobacillus fructivorans" are two common microorganisms that spoil salad dressings. "Lactobacillus fructivorans" is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing. Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar,