Blue Cheese Assortment (30 ounce) igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the world's greatest blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named penicillium roqueforti. This microscopic spore attaches itself to a young cheese and, assuming the cheese is laced with small cracks, multiplies and spreads blue mold throughout as the cheese matures. By the way, this little microbe is also the principal agent used in creating penicillin, the world's first antibiotic. And now, back to the cheese... Blue Stilton: Blue Stilton is characterized by its typical blue veining with rich complex flavours and a piquant finish.To be called "The King of Cheeses" a Stilton must be made only in three counties from local milk which is pasteurized before use, be made only in the traditional cylindrical shape, be allowed to form its own crust or coat, be unpressed, have delicate blue veins radiating from the center and have a taste profile typical of Stilton. (7.5 oz) Green Island Danish Crumbly Blue: This excellent Danish Blue ("Danablu") is made by St. Clemens Dairy, a cheese producer founded by in 1950 on Denmark's island of Bornholm. Green Island Blue is the consummate salad cheese, excellent crumbled atop a bed a leafy greens and drizzled with balsamic vinegar and extra virgin olive oil. (7.5 oz) Gorgonzola: With its white interior laced with streaks of blue, Gorgonzola is an attractive table cheese and a savory ingredient in your favorite salad. Or- try it the Italian way - on a plate drizzled with honey. (7.5 oz) Fourme d'Ambert: This AOC (name controlled) creamy blue cheese is a lovely French treasure. Fourme d'Ambert is cave-aged and has a tremendous, creamy, full-bodied flavor. (7.5 oz) Please note that any item temporarily out of stock will be substituted with a similar item of equal value.