Blue cheese adds a great flavor to many recipes, but there are a few alternatives you can use if you are looking for an ingredient that's a little less pungent.

Cheese can be broadly divided into soft, hard, fresh, and blue. The last refers to any type of cheese that is made with the edible mold Penicillium. We got an exclusive with Dominick DiBartolomeo ...

The perfect cheese plate should include a mix of fresh, aged, soft and hard cheeses, ... créme blue cheese was judged the best in New Zealand among 500 competitors in 2006.

Cambozola: Triple Cream Soft-Ripened Cheese Blended with a French triple cream, this is the blue cheese for people who are afraid of blue cheese. Put a Play-Doh textured-wedge on your trusty wood ...

The problem with proper blue cheese—like a roquefort, gorgonzola, or cambozola—is that it doesn’t crumble all that well. It smushes and smears, creating a big ol’ mess on the cutting board.

3. Transfer dough onto a clean work surface. Use your hands to push dough tightly together. Using either lightly floured hands or a rolling pin, form dough into a 1-inch thick rectangle.

Blue, semi-soft, and semi-hard cheeses will keep two to three weeks, and hard cheeses can last a month or more. However, as with most foods, fresher is better. Type of cheese ...