"Blue." A word used to describe fish with dark flesh such as sardines or mackerel. Also a blue cheese.
A semihard blue cheese made with cow's milk in Latin America and similar to Danish Blue. This cheese is made with pasteurised homogenised milk and contains (30-31%) fat. The curds are uncooked and pressed. It has strong flavour but is rather uninteresting. Azul refers to blue cheeses in general, while sheep's milk cheeses are called azul de oreja. It is also a fish with dark flesh.
