What is the blue in cheese?

The blue in blue cheese is actually mold. It's not just any mold though, it's a specific type called Penicillium (the same genus of fungus that produces penicillin!).

Here's why the blue veins are important:

* Flavor: Penicillium mold produces enzymes that break down the cheese's fats and proteins, resulting in the characteristic sharp, pungent, and often earthy flavor of blue cheese.

* Texture: The mold also contributes to the creamy, crumbly texture of blue cheese.

* Appearance: Of course, the blue veins are what give the cheese its distinctive appearance.

So, next time you enjoy a bite of blue cheese, remember that you're tasting the work of a tiny, but mighty, mold!