Natural cheese

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several pieces of cheese stacked on top of each other

Centuries ago, blue cheeses were probably all mistakes. “It doesn’t matter whether it’s the Roquefort story, the Gorgonzola story, or even Stilton, they were all about cracks and defects,” says Neville McNaughton, an international cheesemaking consultant. In the days before cheesemakers fully understood the microbiology of their craft, if a cheese rind cracked or didn’t form properly then air would enter the wheel, activating molds that needed oxygen to grow. ✍️: Janet Fletcher 📸: Wil…

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