BLUE CHEESE gets its blue color and flavor from a blue or blue-green mold that grows during several months of aging, often in cool, moist caves. Roquefort cheese is a particular blue cheese from France, and there are many others (Stilton, Gorgonzola, Danablu, Maytag, etc.). Try blue cheese crumbled on salads, in dips, on pasta, spread on celery or bread, or in bread recipes (1/2 cup per loaf). A 1-ounce serving (100 Calories) contains 5% to 16% of the RDAs for vitamins A and B12, pantothenic acid, riboflavin, calcium, sodium, phosphorus, selenium, zinc, omega-3 fat, and protein. It also contains CLA, a phytochemical-like antioxidant.