Blue Cheese: Nutrition, Benefits and Uses

Blue cheese is a flavorful mold-ripened cheese, rich in protein, calcium, and fat, with an intense taste and creamy texture.

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Blue Cheese: Nutrition, Benefits and Uses

Complex Carbs

Introduction

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.

Nutritional Values

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.

Benefits

- **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

Possible Drawbacks

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

Culinary Uses

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.

Fun Fact

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

1. Blue Cheese
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Blue Cheese: Nutrition, Benefits and Uses

Blue cheese is a flavorful mold-ripened cheese, rich in protein, calcium, and fat, with an intense taste and creamy texture.

0.0(0)

F T IN P W V

Complex Carbs

Introduction

Nutritional Values

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.

Benefits

Possible Drawbacks

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