<<Disclaimer: Verify this information before applying it to your situation.>> I have found a site that has the Minnesota state laws for the production of Gorgonzola/blue cheese. It states only the spores of the mold penicillium glaucum are added. Any ideas what that means? Vicki Tampa <A HREF="http://www.revisor.leg.state.mn.us/arule/1535/1170.html">Minnesota Rule 1535.1170</A> 1535.1180 PROCEDURE. <A HREF="http://www.revisor.leg.state.mn.us/arule/1535/1180.html">Minnesota Rule 1535.1180</A> Milk, which may be pasteurized or clarified or both, which may be warmed and which may be homogenized, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto. Harmless artificial green or blue coloring in a quantity which neutralizes any natural yellow coloring in the curd may be added. Sufficient rennet (with or without purified calcium chloride in a quantity not more than 0.02 percent calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed into forms permitting further drainage. While being placed in forms, spores of the mold penicillium glaucum are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd and it is held at a temperature of approximately 50 degrees Fahrenheit at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese is scraped, if necessary, to remove surface growth of undesirable microorganisms. The rind of the cheese may be coated with a vegetable food fat or oil (which may be hydrogenated), or any combination of two or more such articles. A harmless preparation of enzymes of animals or plant origin capable of aiding in the curing or development of flavor of gorgonzola cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the milk used.