Blue cheese’s veining comes from Penicillium roqueforti and oxygen exposure, which create its bold flavor and varied textures. Beginner-friendly options like Cambozola Black Label and Mughetto offer mild, buttery flavors that make blue cheese more approachable.

Despite having the highest health care spending in the world, the U.S. is doing worse than expected when it comes to preventing early deaths. In 1970, the U.S. lagged 29 years behind the global frontier. By 2019, that gap had grown to 38 years.

Learn what those white specks or crystallized patches on your cheese are, if the cheese is still safe to eat, and how to tell good crystals from mold.