蓝纹奶酪被中国人誉为最恶心的外国食物之一, 这有可能是反击被外国人认为最恶心的食物臭豆腐.

我个人还是可以接受blue cheese 的味道, 如果是从小只吃中餐的孩子可能一时没有办法接受这种味道. 

当然也有学者发现我们没有非常好的消化奶酪的系统....  以下译文从简介, 以便不会英文的同志们阅读.

Your suspicions are correct, DB. Blue and blue-green cheeses can be made from most cheese bases, whether the milk is from a cow, sheep, or goat. The main thing that makes a blue cheese blue is mold.

所有普通的奶酪都可以是制作blue cheese 的原材料.当然住让它变成蓝纹奶酪的就是霉.

Cheese making generally consists of three basic steps. The first step is precipitation of the milk into curds, the second is concentration of the curds and removal of the whey by pressing and draining, and the third is aging or "ripening." The purpose of ripening is to allow bacteria and other microbes to act on the curds and transform them into the final product. It's during this last step that an ordinary cheese can become a blue cheese, using a blue-green mold such as Penicillium roqueforti. This mold grows within the cheese and breaks down complex organic molecules into simpler ones, smoothing out the fibrous structure of the cheese and providing the sharp flavor and smell associated with blue cheeses.

做奶酪一般要三步. 1. 牛奶沉淀. 2凝乳,去乳清. 3成熟. 目的是让微生物发酵成成品奶酪. 让blue cheese 变蓝的霉菌就是青霉. 这种微生物将有机分子分解成简单平滑的纤维结构的奶酪，并与蓝奶酪混合成一种特殊的味道和气味。

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Blue cheeses were originally a product of the environment in which they were ripened. In the case of Roquefort, the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti.  The circumstances surrounding the discovery of Roquefort are the subject of legend and history. The earliest legend has it that a shepherdess left her lunch of cheese curd and rye bread in a cave, and when she returned to find it weeks later, she discovered Roquefort cheese. The Roman historian Pliny (23-79 AD) wrote of a cheese from a mountainous region of France near the Mediterranean that might have been Roquefort, and it is reputed that even Charlemagne himself was served Roquefort at the monastery of St. Gall in 778.

蓝奶酪，原本是环境的产物.最早的传说，一个牧羊女，离开了她在一个山洞里的奶酪豆腐和黑麦面

The name Penicillium roqueforti sounds like penicillin because it's related to the common and useful antibiotic mold. This relation is more than just skin-deep, as blue ripened cheeses do seem to inhibit the growth of harmful (and other) bacteria, such as Clostridium and Staphylococcus. However, lest you think that eating lots of Roquefort will clear up that nasty infection, know that most cheeses contain relatively small levels of antibiotic mold relative to that found in concentrated pharmaceuticals.

In modern blue cheese production, the mold comes from a highly controlled "starter" batch. For home made blue cheese, the mold is taken from the previous batch of cheese. This mold is introduced into the ripening cheese by poking long skewers through the mixture, which also allows air introduced to assist in the mold growth. However, to maintain a quality product with a consistent look and feel, some modern production methods mix the mold with the curds before they're pressed, so no skewering is involved. While cheese purists are divided somewhat on which technique produces a better cheese, I can find no evidence of a preference in the consumer market.

名称青霉roqueforti听起来像青霉素，因为它涉及到共同的和有用的抗生素霉菌。这种关系不仅仅是皮肤深蓝色成熟奶酪似乎抑制有害的（和其他）的细菌，如梭状芽孢杆菌和金黄色葡萄球菌的生长。

Blue cheese making is a serious business, so much so that the names of some blue cheeses are legally protected. Roquefort, for example, has been protected by a French crown patent since 1411, when it was declared that "only the cheese of Roquefort-sur-Soulzon could be called Roquefort cheese" (1). French cheese makers generally don't risk uncertain quality control by allowing their cheese to acquire its mold from the Roquefort cave air and soil, and instead use a starter like most cheeses. English Stilton cheese, another blue cheese, is also protected by legal trademark and has been declared a "protected designation of origin" by the European Union, and thus can only be legally made and branded as Stilton in the counties of Derbyshire, Leicestershire, and Nottinghamshire in England. Maytag blue cheese was originally invented by Fritz Maytag, son of the founder of the appliance company, working in conjunction with Iowa State University. Thankfully, Maytag blue cheese production does not require aging the cheese in a washing machine, nor that a friendly Maytag repairman be involved in the cheese making process. Although he's a nice enough fellow to ask around for tea.

蓝奶酪制作是一个严肃的产业，以至于一些蓝色奶酪的名称受法律保护。羊乳，例如，一直由法国冠专利的保护自1411以来，当它被宣布，“只有奶酪的洛克福河畔Soulzon可以被称为洛克福奶酪”