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Blue cheese[a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.[1]
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments.
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