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This is one of the stinkiest foods in the world, and many people think it smells like two-week-old stinky socks. But it's a favorite in parts of Europe. It's called blue cheese. This cheese has penicillin molds scattered all over its surface and inside. That gives it the signature blue pattern. And that's how it got its name. Its history dates back more than 2,000 years. The milk supply and the production process. It has very strict requirements. There are only 29 factories in the world that can produce this cheese. Workers first pasteurize the unskilled milk. Then they pour penicillium and rennet into the milk, as well as the yeast, into the milk. After about 20 minutes of waiting, the liquid milk turns into curds, and then the curd will be transferred to the mold, while turning the mold over four times, to help the curd settle, then leave it overnight, until the next day. The curds and the molds have formed a cylindrical shape. By this time, they weighed about 18 kilograms. Then they're stored in a warm room for five days. This environment is conducive to the action of the yeast. The workers then pierce the whole cheese 100 times with a machine. And as they do so, they will create a number of holes inside the cheese. This allows oxygen to enter the cheese to help the bacteria grow so that the cheese can develop its blue color. After this stage, the cheese will begin to grow old.