Anyway, those were things I picked up for free in the United States. Trading them for various foods and spicy snacks, no matter how expensive, Jing Shu doesn't mind. If this awful-tasting cheese can be exchanged for food filling dozens of houses, even Jing Shu would feel it's a huge deal.
Blue cheese, the "stinky tofu" of France, blue veins just refer to the moldy lines, with a strong flavor that those who love it consider it a treasure, unable to put it down. But for those who can't stand its heavy moldy smell, it's daunting; however, there's no denying that it's a top-grade ingredient.
Li Jiaqi quickly checked the quality and said, "Authentic blue cheese is made by injecting Rockfort Blue Mold into the cheese and then maturing in the special environment of natural limestone caves. The process is complex, the output low, and the price expensive, making it the finest of cheeses.
