[Anneke]

Pete, I always thought it was interesting how the blue veining developped. In most blue cheeses, particularly industrial ones, the penicilium roqueforti is mixed in with the milk or the curd. Once the cheese is formed, it is pierced to allow oxygen to feed the spores and the blue veining develops around the piercings. In the case of Roquefort, Valdeon and Cabrales, no P. Roqueforti is introduced to the recipe, only to the environment. It is often naturally occuring in a ripening cave. What I find interesting is how the network of veins develops so evenly without the added benefit of piercing. I wonder if time is a factor: a younger blue needs peircing more than an aged one perhaps? Must investigate....

Yes, I am a cheese geek....

Edit: Roquefort DOES have P. Roqueforti mixed in with the curd. My bad.