The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent. This is due to the types of bacteria encouraged to grow on the cheese. Due to this strong smell and flavor, blue cheeses are often considered an acquired taste.
Blue cheese (pasteurized milk, cheese cultures, salt, enzymes), powdered cellulose to prevent caking, natamycin to protect flavor.