Blue Cheese: Nutrition, Benefits and Uses

Blue cheese is a special type of cheese made from cow’s, sheep’s or goat’s milk, characterized by blue or green mold created by adding *Penicillium* cultures. It has a strong aroma, intense salty taste, and a soft to semi-hard texture.

Per 100 g of blue cheese: **353 kcal**, 21 g protein, 28 g fat, and 2.3 g carbohydrates. Exceptionally rich in **calcium**, phosphorus, vitamin A, vitamin B12, and riboflavin.

- **Supports bone health** thanks to high calcium content - **Protein source** for growth and tissue repair - **Potential probiotic** due to beneficial bacteria and mold - **Intense flavor** that enhances dishes

- High **sodium** content may be problematic for people with hypertension - **Mold allergies** in sensitive individuals - Contains **saturated fats**, so should be eaten in moderation

Blue cheese is used in salads, pasta dishes, burgers, sauces, pizza, or as part of a cheese board. Pairs well with nuts, honey, and wine.

Famous blue cheeses include Roquefort, Gorgonzola, and Stilton, each with its own unique aging process and flavor.