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A WORD FROM CHEF ALLAN
•  Most blue cheeses are made from whole cow’s milk, but some use ewe’s or goat’s milk. The blue veining is caused by mold spores. Most of these types of cheeses originally were produced in caves where the mold was naturally present.
• Some of the best include  Roquefort, Stilton, Gorgonzola and Danablu. Cheeses such as Roquefort must be aged in the specific caves of origin to bear the name.
•  “Stilton is a great blue cheese for beginners,” says Chef Allan, who explains this variety’s nuttiness is not overbearing. Stilton goes well with pears.
•  Roquefort is one of Chef Allan’s favorite blue cheeses. “I love the texture and the creaminess,” he says, noting that Roquefort pairs well with fruits, particularly grapes and figs.
•  More of Chef Allan’s tips on selecting
the perfect blue cheese can be found at
phgmag.com/food/chef.