This is a generic term to describe many different types of cheeses made throughout Europe and North America. All blues begin as unpressed white cheese onto which a blue mold such as Penicillium roqueforti is dusted. The mold makes its way into the interior of the cheese via forty or so holes punched through the wheel of cheese as it ages. Most blues have a crumbly texture and a sharp, tangy flavor.
Valdeon, made in Spain, is a mild blue cheese that is wrapped in maple, or oak leaves and left curing in large caves.
Serve blue cheese with robust, whole-grain crackers. Port wine is the classic accompaniment. Crumble blue into sour cream or plain yogurt as a dip, or into mayonnaise as a dressing.