Research Topic · Peer-Reviewed

Blue Cheese

Blue cheese is a type of cheese characterized by the presence of blue or blue-green veins of mold, typically Penicillium roqueforti, which develops during the aging process and contributes to its distinctive sharp flavor and aroma. Research published in the International Journal of Nutrition addresses blue cheese wi…

Curated from this journal's research 📚 3 peer-reviewed articles cited Cited 5× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Blue cheese is a type of cheese characterized by the presence of blue or blue-green veins of mold, typically Penicillium roqueforti, which develops during the aging process and contributes to its distinctive sharp flavor and aroma. Research published in the International Journal of Nutrition addresses blue cheese within broader contexts of food safety, dietary patterns, and nutritional education. One study examined aflatoxin contamination risks in animal-derived foods, including various cheese products, highlighting the importance of monitoring mycotoxin presence in dairy products to protect public health. Another investigation explored food intake patterns among obese older patients who successfully lost and maintained weight, analyzing consumption based on food energy density, a framework relevant to understanding how energy-dense foods like blue cheese fit into dietary management strategies. Additionally, comparative research on dietary education in Japan and Korea has considered how different food categories, including fermented dairy products, are incorporated into nutritional knowledge and teaching frameworks across cultures. These studies collectively underscore the importance of understanding blue cheese not only as a culinary ingredient but also as a food product requiring safety monitoring and thoughtful integration into evidence-based dietary guidance.

Research published in this journal

3 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 3 articles above have been cited 5 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Blue Cheese, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.