Origin of blue cheese

Several different varieties of Blue cheese have been developed over time, each with its own characteristics involving milk of different animals and different manufacturing methods.

Blue cheeses have probably been produced for a long time either deliberately or by accident before they were describe in writing.

According to the legend, a young shepherd forgot his meal (bread and cheese), and left it in a cave. On his return, he noticed that the mould that had developed on his bread had spread to the cheese.

Gorgonzola was the first Bleu-veined cheese to be mentioned in the literature, in 879, while Roquefort was describe in customs papers in 1070. Gorgonzola originated when an innkeeper in the Valsassina area, stored stracchino cheese in his cellar for a bit too long, and some developed a blue mould.

He served regardless to the local cheesemakers who loved it and copied his method.

Stilton was not mentioned until the 17th century,

In Denmark, the production of Danablu and Mycella, Blue Cheeses from cow’s milk started in the 1870s. Denmark is known for its Danish blues or Danablu. This cheese was invented by Marius Boel, who wanted to create a blue cheese that as similar to Roquefort.

Although Boel started with this French cheese as model, the resulting Danish blue, is entirely different.

Another Danish blue cheese is Bla Castello, which was developed in the 1960s.
Origin of blue cheese