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As is evident bythe name, this mold is a cousin to the penicillin antibiotic we'reall familiar with. the cheese is given is characteristic appearanceby the streaks of the penicillium culture. the cultures are injectedeither into the curds or the well formed cheese and then the punching or needling process takes place. thepenicillium won't grow properly unless it has proper Mould Design, so thecheese is pierced with pins and air is intentionally blown into it, giving it the desirable crumb like texture.the legend of roque fort danish blue cheese gorgonzola blue cheesemaytag blue cheese stilton blue cheese roquefort cheese my top picks for blue cheese how they're made my list contains blue cheeses that are popular, readily available, and have a degree of variety to please a variety of tastes. danish blue danablu this cheese wascreated in the early th century by a danish cheese makerby the name of marius boel. this was an attempt to mimic theever popular roquefort cheese in terms of appearance, flavor, textureand taste. danish blue is asemi soft, creamy cheese made from cow's Injection Mould. compared to thepowerful flavor provided by a roquefort, this is considered a mildblue cheese. it's commonly sold in the shape of a wedge, drum orblock. the needling process takes place in the curd phase, andpenicillium roqueforti is evenly inserted into the deepchannels. traditionally, the cheese is aged in a cave, or anotherdark, damp environment for to weeks. gorgonzolaasthe name may suggest, gorgonzola is an italian cheese, made fromeither goat's or unskimmed cow's milk, or a combination of the two. there is quite a variety in the texture of gorgonzola, from soft, crumbly to Injection Moulding. this cheese has been around since the middle ages,but it wasn't until the thcentury that it became infused with penicillin glaucum andthereby giving itself the distinction of a blue cheese. gorgonzolais a small italian city, just outside of milan. this cheese is nowmade in the regions of lombardy and piedmont, infused with lacticacid bacteria as well as the traditional penicillinglaucum.