Edelpilzkäse Edelpilzkäse is a blue-vein cheese. It is similar to Roquefort, but milder because it is made with cow's milk. Edelpilzkäse is made by mixing cow's milk with Pennicillium spores. The mold grows within the cheese, giving the cheese the internal blue veining and its tangy flavor. It is available in 45%, 50%, and 60% fat levels. Cheese Category:  Blue Vein Cheeses Country of Origin:  Germany  Cheese Characteristics Main Ingredient(s): Cow's Milk Age (Ripening Period): 5+ weeks Flavor: Mildly tangy to very tangy Consistency: Slightly crumbly; White-yellow in color; Blue veins throughout dough. Fully ripe when blue veins spread to surface. Sliceable? Yes Crumbles? Yes Use for melting? Yes Cooking and Preparation Tips Edelpilzkäse works well in warm dishes, for example in sauces and dressings or melted in casseroles. It also works well on cheese platters and can be marinated for salads. Pairs well with red wine or port wine.