Bavarian Blu Also Known As:  Bayerischer Blauschimmelkäse Bavarian Blue is a soft cheese which has been injected with the Pennicillium spore "Penicillium roqueforti" during its maturation period. The fungus develops inside the cheese. On the surface of the cheese is a white flowery rind. Bavarian Blu has a fat content of 70%. Bavarian Blu was first developed by Basil Weixler in the 1920's in his small village cheese dairy. He wanted to develop a cheese similar to the French Roquefort cheese and named his cheese Bavarian Mountain-Roquefort. Since the name was too similar to that of the French example, Basil Weixler lost the subsequent legal action over the name. However, his story was very popular with the newspapers, resulting in an increased popularity of his cheese.        Photo: © Bayerisches Staatsministerium für Landwirtschaft und Forsten      Cheese Category:  Blue Vein Cheeses Country of Origin:  Germany  Specialty of:  Bavaria (Bayern)  Cheese Characteristics Main Ingredient(s): Cow's milk, blue mold cultures Age (Ripening Period): 1-2 months Flavor: A mild blue-vein cheese Consistency: Creamy, soft dough with blueish-green veins. Surface has white flowery rind. Spreadable? Yes Use for melting? Yes Cooking and Preparation Tips Best enjoyed as part of a hearty breakfast or snack with bread. But it is also suitable for use in warm meals such as casseroles or as an ingredient to sauces.