Natural Blue-Veined Cheese

Item Name Code (INC) 02277

Dairy Foods and Eggs: Federal Supply Class: FSC 8910; NATO Supply Classification Class: NSC 8910
Subsistence: Federal Supply Group: FSG 89; NATO Supply Classification Group: NSG 89
Item Hits: 1

Additional Information for Natural Blue-Veined Cheese

Natural blue-veined cheese is a type of cheese that is characterized by its blue or green veins running throughout the cheese. It is made from cow's milk, sheep's milk, or goat's milk, and is typically aged for several months to develop its distinct flavor and texture.

Blue-veined cheese gets its unique appearance and flavor from the introduction of specific mold cultures, such as Penicillium roqueforti or Penicillium glaucum, during the cheese-making process. These molds create the blue or green veins and contribute to the cheese's tangy and slightly salty taste.

Some popular examples of natural blue-veined cheese include Roquefort, Gorgonzola, Stilton, and Danish Blue. These cheeses are often crumbly in texture and have a strong, pungent aroma. They are commonly used in salads, as a topping for burgers or steaks, or enjoyed on their own with crackers or bread.

In the supply class Dairy Foods And Eggs, natural blue-veined cheese falls under the category of subsistence. This means that it is a food item that is essential for sustenance and is commonly consumed as part of a regular diet.

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NATO Stock Numbers with Item Name 02277 Natural Blue-Veined Cheese Page 1 of 1

8910-00-582-1401
Natural Blue-Veined Cheese

1 Jan 1963