Blue cheese is a general classification of cheese where Penicillium is added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria.

Mountain cheeses are produced and aged above 2500 feet. Scientific studies have found as many as 10 times the micro-organisms in the flora of the high altitude mountains and this is responsible for the deep and complex flavors of mountain cheeses.

Raw Milk cheese is not heated to more than 100 F. This allows for bacteria to remain living and thriving, giving the cheese a much deeper flavor. Currently, the FDA restricts the distribution of raw milk cheeses aged less than 60 days.