Simon Rimmer serves up a very colourful and delicious looking beetroot and blue cheese risotto on Daily Brunch.

Blue cheese is also know as Blue Vein cheeses and is a generic term used to describe cheese produced with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mould throughout the body. The processing of the cheese softens the texture and develops the distinctive blue flavour.

For his dish, Simon used Gorgonzola cheese which is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.