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From creamy, mild cambozola to strong, piquant Roquefort, blue cheeses get their distinct blue veining from a mold called penicillium. Once penicillium is added to the cheese, wheels are punctured with a needle to allow air in and let the blue ribbons develop. Murray’s blues can be thick and fudgy or dense and crumbly, with a zippy quality that ranges from mildly earthy to bold and peppery.

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