How does blue cheese get its veins?

The "veins" in blue cheese are actually a result of a specific type of mold called Penicillium Roqueforti. This mold is deliberately introduced to the cheese during the cheesemaking process.

Here's how it works:

1. The Cheese is Punctured: After the cheese is formed, it is punctured with long needles. This creates channels for the mold spores to penetrate the cheese.

2. Introducing the Mold: The cheese is then placed in a humid environment where Penicillium Roqueforti spores are introduced.

3. Mold Growth: The mold spores germinate and grow inside the cheese, spreading through the channels created by the needles. The mold produces enzymes that break down the cheese's fat and protein, contributing to the distinctive flavor and texture.

4. Blue Veins: The growing mold forms the characteristic blue-green veins throughout the cheese.

The "veins" are actually colonies of the Penicillium Roqueforti mold, which is what gives blue cheese its unique pungent aroma and creamy, crumbly texture.