Blue cheese comes from Denmark and is made from cow's, sheep's or goat's milk, with cultures of the mold Penicillium added to it. Its distinct smell comes from the mold. Blue cheese has a full, buttery flavor and a rather rough texture and becomes crumbly when cut.
Blue cheese is often confused with Roquefort which undergoes a slightly different production method and is produced exclusively in the Roquefort area of southern France.
Blue cheese is a table cheese ideally paired with wine, but it can also be used in savory dishes such as salads and sauces, lending them its special flavor.