Bushra Griffith
Blue cheese is a polarising food—you either love it or hate it. But why? Well, blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould that grows on blue cheese is a form of penicillium—the same stuff as the white powder on cured salami. It's also believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment favourable for the growth of harmless mould. So, if you're feeling brave and want to give blue cheese a go, some recommend trying Gorgonzola, a milder type of blue cheese, or the award-winning Rogue River Blue from Oregon's Rogue Creamery.
| Characteristics | Values |
|---|---|
| Mould | Penicillium roqueforti, P. glaucum |
| Colour | Pale to dark |
| Texture | Liquid to hard |
| Flavour | Mild to strong, sweet, salty, sharp |
| Smell | Distinctive |
| Bacteria | Brevibacterium linens |
| Production | Requires additional ingredients and processes |
| Origin | Accidentally discovered in caves |
| Varieties | Roquefort, Gorgonzola, Stilton, Danablu, Cambozola, Bay Blue, Smokey Blue, Rogue River Blue |
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What You'll Learn
Blue cheese is polarising
Despite the polarising nature of blue cheese, there are some varieties that might appeal to those who are hesitant to try it. For example, Gorgonzola is a milder type of blue cheese that doesn't have as strong of blue notes. It is smooth and creamy, with a slightly sweet taste. Another option is Cambozola, a German cheese that is a blend of Camembert and Gorgonzola. It is also creamy and mild, but still has the distinctive blue cheese flavour.
For those who want to ease into the world of blue cheese, there are some creative ways to incorporate it into dishes. Blue cheese pairs well with meat, so adding a small amount to a burger or steak can be a good way to introduce the flavour. It can also be melted into a sauce or compound butter and served on top of steak or pasta. For those who are feeling adventurous, blue cheese can be spread thinly on a piece of bread, cracker, or fruit, or even stuffed into a baked potato.
While some people may never acquire a taste for blue cheese, others may find that they enjoy it once they find the right variety or preparation method. It can be a fun and delicious experience to explore the world of blue cheese and discover new flavours and textures. However, it is also important to remember that it is okay to have foods that you don't like and not to force yourself to like something.
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Blue cheese recipes
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pizzas and pastas. Here are some mouth-watering blue cheese recipes to try:
Blue Cheese Dip
This quick and easy dip is perfect for entertaining or as a snack. It only requires a few ingredients: blue cheese, such as Gorgonzola, and toasted pecans. Simply combine the ingredients and serve with your favourite crackers or vegetables.
Buffalo Chicken Wraps
These wraps are a fun and colourful dish, perfect for a potluck or picnic. Filled with chicken, lettuce, tomatoes, and blue cheese dressing, they have all the flavours of spicy chicken wings. For an extra kick, serve them with hot pepper sauce.
Grilled Apple Salad
A unique and tasty combination of grilled apples, blue cheese, walnuts, and balsamic dressing. This salad is a perfect starter or side dish and is sure to impress your guests.
Blue Cheese and Fig Jam Phyllo Cups
These bite-sized treats are a delicious combination of sweet and savoury. Mini phyllo cups are filled with fig jam and topped with blue cheese, then baked until melted. They are perfect as appetizers or snacks and are sure to be a crowd-pleaser.
Blue Cheese Pasta
A simple and satisfying pasta dish with blue cheese, walnuts, spinach, and leeks. Sauté the vegetables in butter, then add the pasta and cheese, and finally, top with parmesan. This recipe is easy to adjust, using more or less blue cheese to taste.
Blue Cheese-Stuffed Strawberries
A unique and elegant recipe, perfect for a summer treat or appetizer. Fresh strawberries are stuffed with crumbled blue cheese and can be served as-is or with a balsamic reduction.
Blue cheese is a distinct and flavourful ingredient that can elevate many dishes. These recipes are just a few ways to enjoy its creamy, tangy goodness.
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Blue cheese for beginners
Blue cheese is a type of cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for various harmless types of mould.
There are many different types of blue cheese, and some are more mild and less "blue" than others. If you are a beginner, it is recommended to start with a milder blue cheese, such as Gorgonzola, Cambozola, or Bay Blue. These cheeses are less intense in flavour and can be a great way to ease into the unique taste of blue cheese.
Gorgonzola is an Italian blue cheese that is smooth, creamy, and slightly sweet. It pairs well with bread, crackers, or fruit. You can also try melting it into a pasta sauce or using it as a topping for steak. Cambozola, on the other hand, is a German cheese that is a blend of Camembert and Gorgonzola. It is very creamy and mild, making it a great option for those who want to ease into the flavour of blue cheese.
Bay Blue is a cave-aged blue cheese from California that is known for its sweet, fudgy, and slightly gritty texture. It is said to be a great introductory blue cheese for those who are sceptical of blue cheese, as it has a unique flavour that can surprise people who thought they didn't like blue cheese.
When trying blue cheese for the first time, it is important to remember that a little goes a long way. Start with a small amount and add more to your dish if you enjoy it. Blue cheese can be crumbled or spread on burgers, steaks, or salads. It can also be melted into sauces or paired with sweet accompaniments like honey or fruit.
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Blue cheese production
Blue cheese is made by adding cultures of edible moulds to cheese curds, which create blue-green spots or veins throughout the cheese. The mould responsible for the blue colour is called Penicillium roqueforti, which also gives the cheese its distinctive flavour and aroma. Different strains of this mould result in different colours, with P. roqueforti producing a dark, greenish-black colour, and P. glaucum resulting in a lighter, denim blue.
Blue cheese is typically aged in temperature-controlled environments, as the mould requires specific conditions to grow. The cheese is also monitored throughout the ripening process to ensure the right flavour and aroma are achieved. The distinctive flavour of blue cheese arises from methyl ketones, which are a metabolic product of Penicillium roqueforti. Butyric and caproic acids also contribute to the strong, piquant flavour of blue cheese.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for the growth of harmless mould. Today, blue cheese is produced according to specific manufacturing practices and can be made from different types of milk, including ewe, cow, goat, and buffalo milk. The milk can be used separately or mixed, depending on the type of blue cheese being produced.
In terms of regulations, the Canadian Food Inspection Agency specifies that blue cheese must have a maximum of 47% moisture and a minimum of 27% milk fat. The United States Code of Federal Regulations, on the other hand, sets a minimum milk fat content of 50% and a maximum moisture level of 46%. These regulations also allow for the use of salt as a preservative, with the amount not exceeding 200 parts per million of milk and milk products used in the cheese-making process.
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Blue cheese history
Blue cheese is a cheese variety characterised by blue veins and a distinct aroma. It is made using milk from cows, goats, and sheep, and its flavour ranges from mild to sharp. The distinctive flavour and aroma of blue cheese come from methyl ketones, which are a metabolic product of Penicillium roqueforti.
One of the earliest known blue cheeses, Roquefort, is said to have been discovered by accident. Legend has it that a young boy, eating bread and ewe's milk cheese, left his meal in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort. Another legend suggests that blue cheese moulds colonised cheese from within rather than on the surface, and genetic evidence supports this.
Gorgonzola, another early blue cheese, is said to have been created around 879 AD, although it did not contain blue veins until the 11th century. Stilton, a popular blue cheese, is a more recent addition, becoming popular in the early 1700s.
The process of making blue cheese consists of six standard steps, with additional ingredients and processes to create its distinctive properties. The initial fermentation of the cheese is done by lactic acid bacteria, which are later broken down by Penicillium roqueforti, maintaining a pH above 6.0. As the pH rises, the enzymes in the moulds become more active and can continue to ferment the cheese. The characteristic blue veins are created when the aged curds are pierced, forming air tunnels in the cheese. When exposed to oxygen, the mould grows along the surface of the curd-air interface.
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Frequently asked questions
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment favourable for the growth of harmless moulds.
Blue cheeses vary in flavour from mild to strong and from slightly sweet to salty or sharp. The mould that grows on blue cheese is a form of penicillium, which is the same stuff as the white powder on the outside of cured salami.
Some types of blue cheese include Gorgonzola, Roquefort, Stilton, Bay Blue, and Smokey Blue.
Some ways to eat blue cheese include spreading it on bread or crackers, adding it to a salad, or pairing it with cured meats such as steak or burger. Blue cheese can also be melted and used as a sauce or added to recipes such as pasta or baked potatoes.
Blue cheese is a unique and flavourful cheese that can enhance many dishes. It is also a good source of calcium and protein. While it may be an acquired taste for some, there are many different types of blue cheese to try, and you may find one that you enjoy.
