<<Disclaimer: Verify this information before applying it to your situation.>> For anyone interested in the bleu cheese question maybe this will be of some help. I recieved this response recently from the Stilton cheese information board. vicki Tampa Date: Monday, December 20, 1999 11:40:55 AM From: [log in to unmask] Hello Victoria, This question is asked quite often and we have sent the Stilton makers on a fact-finding mission to find the answer. Unfortunately, I cannot be definitive but only tell you what we know so far. The only part of the Stilton process where bread would be involved would be the creation of the blue mold -- Penicillium rouqueforti . Unlike the Roquefort makers that "grow the mold" on rye bread and where the spores are air borne the Stilton makers purchase the mold in liquid form and add it to the pasteurized milk before it turns to curd. We believe there is little reason to worry about Stilton since there is so little in each bite that may affect you. However, we always encourage anyone to check with their doctor if they are concerned before eating Stilton or anything that may have a affect on them. Thank you for stopping by, Joanne Lenweaver STILTON US Information Bureau [log in to unmask] stiltoncheese.com