Blue And Semi-soft Cheese
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What it is
Blue and semi-soft cheese are types of cheese made from cow's, sheep's, or goat's milk. They are characterized by their creamy, spreadable texture and often have a mild to sharp flavor. The "blue" in blue cheese comes from the addition of Penicillium mold cultures, which create blue or green veins and a distinct aroma.
Why it's used
These cheeses are used to add rich flavor and a creamy texture to a variety of dishes. They are commonly found in salads, pasta dishes, sauces, dips, and as a topping for burgers and steaks. Manufacturers use them for their distinct taste and meltability.
Health notes
Blue and semi-soft cheeses are a source of protein, calcium, and other nutrients. Like all dairy products, they contain saturated fat and sodium, which should be consumed in moderation as part of a balanced diet. Regulatory bodies like the FDA do not set specific limits for cheese consumption, but guidelines for sodium intake are available. Evidence does not suggest adverse health effects from moderate consumption of these cheeses.
Allergen info
Blue and semi-soft cheeses are derived from milk, which is one of the 9 FDA major allergens. They do not contain gluten.