You should just capitalize “Parmesan”. So it would be Parmesan cheese. This is because Parmesan is a proper noun and proper nouns should always be capitalized.

Generally, you should capitalize the proper nouns in food names, as in Swiss cheese, Russian dressing, Waldorf salad, Swedish meatballs, Belgian waffles, London broil, Danish pastry, beef Wellington.

No, foods are not proper names. However, if they are used as part of the title of a piece of writing, then, as standard, all words, except connectives, prepositions, and internal articles, are capitalized.

TL;DR: There’s no particular “rule” – or if there is one, it’s not consistently applied. Proper names are capitalized. That generally includes trademark and copyright names – so-called brand names.

Either is correct. Bleu is simply the French spelling of “blue”. There are a number of fromages bleus (blue cheeses) in France, and since the French invented the use of blue cheese in salad dressing, you’re likely to find it spelled as “bleu cheese dressing” at the restaurant…

Blue cheese is rich in nutrients and provides a variety of notable health benefits. For example, blue cheese offers high calcium content — even when compared to other types of cheese. A once-ounce serving of blue cheese contains 150 mg of calcium.

This special mold creates the unique veins of blue or blue-green mold throughout the cheese. It is these blue veins in the cheese that gave it its name, as well as its signature sharp and salty flavor. These veins of mold, along with certain types of bacteria, also give blue cheese its special smell.

It wasn’t until the 20th century that “bleu cheese” showed up. The three best-known blue cheeses are probably Roquefort (French), Gorgonzola (Italian), and Stilton (English). It would be just as silly to refer to Gorgonzola as a “bleu cheese” or un fromage bleu as it would be to use either term for Stilton.

Danish Blue (Danablu)

• This cheese was created in the early 20th century by a Danish cheese maker by the name of Marius Boel.
• Danish Blue is a semi-soft, creamy cheese made from cow’s milk.
• Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese.

Blue Mold Cheese. From mild to bold, blue cheeses include Gorgonzola, Stilton, Roquefort & Danish Blue.

Blue cheese is a type of cheese made using cultures of Penicillium, a type of mold. Certain types of mold produce compounds called mycotoxins, which are considered toxic to humans ( 1 ). These mold spores can grow on foods due to spoilage, and they’re typically fuzzy and white, green, black, blue, or grey ( 2 ).

In the wrong hands, however, these same molds can yield one not-so-chill side effect: high levels of butyric acid, which leaves some blue cheeses tasting like bile and pennies (butyric acid is the same compound famous for giving vomit its trademark smell).

Rogue River Blue

Jersey Blue: $45/pound This juicy, award-winning cheese was first made by Willi Schmid all the way in Switzerland. Even though this cheese has an American sounding name, it’s actually a Swiss cheese that was named after a breed of cow whose milk it’s made from.