Blue mould cheese is easily recognisable at the cheese counter thanks to the blue veins which pervade the cheese. These veins develop during ripening with a blue mould (Penicillum roqueforti). At Bergader we use our own blue mould cultures to produce cheeses like Bergader Edelpilz, an outstanding example of blue mould cheese. These may have different shades of colour on the cheese's surface and are part of a natural ripening process. The blue mould cheese grows naturally and free of any chemical treatments.