Yes, Danish Blue and Stilton use or have used copper wire to create the blue veins in the cheese.
you can use it for a salad
green cheese!just kidding!swiss,chedder,montery jack,goat,farmers,and cottage.:)
No. Some cheeses such as Blue Cheese, Camembert and Brie make use of non-poisonous mould for taste or aesthetic purposes, though not all cheeses contain mould.
No. Blue cheese is high in saturated fat and cholesterol. Anything which can be found in bleu cheese can be more efficiently obtained from skim milk or fat free cheese. ++++ That accusation can be levelled at any ordinary, full-cream cheese. The blue (not "bleu" unless you use the French correctly - "fromage bleu") veining is an extra, a mould planted deliberately to give the characteristic appearances and flavours of these cheeses. So unless you are allergic to the penicillin-group moulds, such cheese is no more or less good for you than plain cheese.
goat cheeze or a mild bree` would be good.
dip your cheese in the water and it should turn blue, if this does not happen its not a pond.
I 'm sure you can. As long as it's not out-dated.
Cheetos do not in fact use brand name cheese. They use a generic powdered cheese.
Try topping homade burgers with a saute of spinach, garlic and mushrooms. Or top your burger with a different kind of cheese than you would normally use - goat cheese and blue cheese both taste great on burgers.
Mold growth on soft cheese is not considered safe to eat, unless it is intended to be there - as in brie. For hard cheeses - like cheddar and Swiss - conventional wisdom has said that cutting out the cheese within one inch of the visible mold will make the rest of the cheese edible.
Try topping homade burgers with a saute of spinach, garlic and mushrooms. Or top your burger with a different kind of cheese than you would normally use - goat cheese and blue cheese both taste great on burgers.