Blue Cheese has a moderately sharp taste, a pleasant unusual aroma, and the texture is quite soft, almost creamy, like fatty butter. These cheeses are made from high-quality cow's milk, where noble blue mold is added. Compared to other similar varieties, it is not as salty as, for example, with green mold. And the cost of blue cheese is very acceptable. Such characteristics do not prevent him from wearing the title of an elite grade. The special technology by which the dairy product is made has not changed for more than 100 years. And no changes are made to the cooking process either, because the cheese business loves and honors traditions. For full maturation, the cheese must be placed in a special place where a certain temperature and percentage of humidity are set. In such conditions, it should lie for 3 to 5 months, depending on readiness. Blue Cheese is distinguished, first of all, by its dense texture, and Italian Gorgonzola feels softer. Although these two cheeses are considered brothers, despite the different colors of mold. The taste qualities of blue cheese, oddly enough, are quite delicate — there is no obvious salinity in it, like other soft cheeses of European production, and there is no strong sharpness that would scare off half of the buyers. The taste can be called moderate. If you look closer, you can notice uneven, chaotic streaks of blue mold — the composition includes a certain type of fungus called Penicillium Glaucum. This is the hallmark of Door Blue. The product itself is a light cream shade. The texture is dense, but it is easy to break into pieces.