Patrick Oconnell
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue, blue-grey, or blue-green 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, creating favorable environments for the growth of harmless mold. While blue cheese is often simply referred to as such, there are several types of blue cheese that have their own distinct names, such as Roquefort, Gorgonzola, and Stilton. These names are often protected by law, with the cheese only being allowed to be sold under that name if it has been produced in a certain location and manner.
| Characteristics | Values |
|---|---|
| Names of blue cheese | Roquefort, Gorgonzola, Stilton, Shropshire Blue, Fourme d’Ambert, Bleu d’Auvergne, Danablu, Blue Cheshire, Maytag Blue, Buttermilk Blue, Stichelton, Queso de Cabrales, Valdeon, Wensleydale Blue, Danablue, Bleu de Bresse, Rokpol |
| Origin of the name "Roquefort" | Legend says a shepherd from Roquefort-sur-Soulzon forgot his lunch of bread and cheese in a cave. When he returned, he found it was moldy but ate it anyway and discovered that it was delicious. |
| Country of origin | France (Roquefort, Fourme d’Ambert, Bleu d’Auvergne, Bleu de Bresse), Italy (Gorgonzola), England (Stilton), Shropshire Blue, Blue Cheshire, Wensleydale Blue, Denmark (Danablu), Spain (Queso de Cabrales, Valdeon), United States (Maytag Blue, Buttermilk Blue, Stichelton), Switzerland (Shropshire Blue) |
| Protected designation of origin | Yes (Roquefort, Gorgonzola, Stilton, Danablu) |
| Type of milk used | Sheep's milk (Roquefort), cow's milk (Gorgonzola, Stilton, Fourme d’Ambert, Bleu d’Auvergne, Danablu, Maytag Blue, Buttermilk Blue, Stichelton, Wensleydale Blue, Danablue, Bleu de Bresse, Rokpol), goat's milk (Queso de Cabrales), ewe's milk (Valdeon) |
| Pasteurization | Pasteurized (Gorgonzola, Stilton, Maytag Blue, Stichelton, Danablu), unpasteurized (Roquefort, Fourme d’Ambert, Bleu d’Auvergne, Queso de Cabrales, Buttermilk Blue, Wensleydale Blue) |
| Texture | Soft and creamy (Fourme d’Ambert, Gorgonzola Dolce, Danablu), crumbly (Gorgonzola Piccante, Stilton, Danablu), hard (Gorgonzola Piccante), liquid (some blue cheeses), hard (some blue cheeses) |
| Flavor | Mild (Fourme d’Ambert, Buttermilk Blue, Danablu), strong (Roquefort, Gorgonzola), salty (Fourme d’Ambert, Shropshire Blue, Roquefort, Gorgonzola), sweet (Fourme d’Ambert), sharp (Bleu d’Auvergne, Danablu), spicy (Bleu d’Auvergne, Valdeon), tangy (Buttermilk Blue, Stichelton), bitter (Danablu) |
| Odor | Distinctive (Roquefort, Gorgonzola, Danablu), mild (Fourme d’Ambert) |
Explore related products
What You'll Learn
Blue cheese types with protected status
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in a distinct blue, blue-grey, or blue-green mold throughout the final product. Many blue cheeses carry a protected designation of origin, meaning they can bear their name only if they have been made in a particular region. Here are some blue cheese types with protected status:
Roquefort
Roquefort, widely considered the original blue cheese, is a French cheese that originated from the village of Roquefort-sur-Soulzon. Its flavor comes from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon where they are ripened. Roquefort has a characteristic sharp, piquant flavor and is often quite salty.
Gorgonzola
Gorgonzola is the seminal Italian variety of blue cheese, traced back to the 11th century in the town of Gorgonzola, Italy. It is made with whole pasteurized cow's milk and comes in two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavor, and Gorgonzola Piccante, which is hard and crumbly with a rich, intense flavor. Gorgonzola is inoculated with Penicillium glaucum, which produces blue-green veins during ripening.
Stilton
English Stilton, also known as Blue Stilton, is made with full-cream pasteurized cow's milk and must have at least 48% milk fat content, resulting in a creamy and crumbly texture. Its flavor is fresh and creamy, similar to Gorgonzola Dolce but with a tangier note.
Danablu
Danablu, also known as Danish Blue in the US, is the youngest cheese on this list, invented at the beginning of the 20th century. It is made from full-fat pasteurized cow's milk and has a semi-soft, creamy, and crumbly texture. Danablu has a mellow flavor compared to other blue cheeses, but still with a distinct sharpness and a slightly bitter bite.
Cabrales
Queso de Cabrales, or simply Cabrales, is a Spanish blue cheese that is traditionally aged and wrapped in sycamore leaves, lending a subtle flavor to the cheese. Unlike most other blue cheeses, Cabrales can be made with either cow, goat, or sheep milk, as long as the milk is raw and unpasteurized.
Mexican Cheese Alternatives to Blue Cheese
You may want to see also
Blue cheese origins
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 a favourable environment for harmless moulds to grow.
Roquefort
Roquefort blue cheese, widely considered to be the original blue cheese, originates from the village of Roquefort-sur-Soulzon in France. According to legend, a young shepherd from the village left his bread and cheese in a local cave while chasing a girl. When he returned, he found the cheese to be mouldy, but ate it anyway and discovered that it was delicious. Roquefort is made with unpasteurised sheep's milk and inoculated with Penicillium roqueforti. The mould, combined with the special conditions of the natural caves in which the cheese is ripened, gives Roquefort its distinctive flavour and odour.
Gorgonzola
Gorgonzola, the seminal Italian variety of blue cheese, is believed to have originated in the 11th-century Milanese town of Gorgonzola, although this claim is disputed. It is made with whole pasteurised cow's milk and inoculated with Penicillium glaucum, which produces the characteristic blue-green veins during ripening. Gorgonzola has two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavour; and Gorgonzola Piccante, which is hard and crumbly with a rich, intense flavour.
Stilton
Blue Stilton, an English variety of blue cheese, is made with full-cream pasteurised cow's milk and must have a minimum of 48% milk fat content, resulting in a creamy and crumbly texture. It has a fresh and creamy flavour, similar to Gorgonzola Dolce but with a tangier taste.
Other Varieties
In addition to the classic varieties mentioned above, there are several other types of blue cheese produced in different parts of the world, such as Bleu d'Auvergne from France, Danablu from Denmark, Blue Cheshire from England, and Maytag Blue from Newton, Iowa in the United States.
Blackberries and Blue Cheese: A Match Made in Heaven?
You may want to see also
Blue cheese ingredients
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould responsible for the greenish-blue appearance of blue cheese is called Penicillium roqueforti, which also gives the cheese its distinctive flavour and aroma. The mould can be injected before the curds form, or mixed in with the curds after they have formed. The cheese is then typically aged in temperature-controlled environments.
The United States Code of Federal Regulations standard for blue cheese specifies a minimum milk fat content of 50 percent and a maximum moisture content of 46 percent. The base of blue cheese is therefore typically cultured milk, from cows, ewes, or goats, with the addition of salt and enzymes to aid the cheese-making process. Optional ingredients permitted in the US include food colouring to neutralise the yellowish tint of the cheese, benzoyl peroxide bleach, and vegetable wax for coating the rind.
Some popular blue cheeses include:
- Roquefort: One of the first blue cheeses, according to legend. It is made with sheep's milk and Penicillium roqueforti.
- Gorgonzola: One of the oldest known blue cheeses, created around 879 AD. It is made with whole milk and inoculated with Penicillium glaucum, which produces the characteristic blue-green veins during ripening.
- Stilton: A relatively new addition, becoming popular in the early 1700s.
- Danablu and Cambozola: 20th-century blue cheeses that were created to fill the demand for Roquefort-style cheeses.
Blue cheese is often made into a salad dressing, with common ingredients including:
- Sour cream
- Mayonnaise
- Blue cheese
- Parsley
- Lemon juice
- Salt
- Pepper
- Milk, buttermilk, or water
Blue Cheese and Dogs: A Tasty Treat or Allergenic Risk?
You may want to see also
Explore related products
Blue cheese flavours
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in a final product spotted or veined with blue, blue-grey, or blue-green mould. Blue cheeses vary in flavour from mild to strong, slightly sweet to salty or sharp, and in texture from soft and creamy to crumbly.
Roquefort
Roquefort is widely considered to be the original blue cheese, with the mould Penicillium roqueforti being named after it. Roquefort originates from the village of Roquefort-sur-Soulzon in France and is made with unpasteurised sheep's milk. Its flavour is described as salty and sharp, and it has a distinctive smell.
Gorgonzola
Gorgonzola is the seminal Italian variety of blue cheese, traced to the 11th-century town of Gorgonzola in Italy. It is made with whole pasteurised cow's milk and comes in two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavour, and Gorgonzola Piccante, which is hard and crumbly with a rich, intense flavour.
Stilton
Blue Stilton is made with full-cream pasteurised cow's milk and must have at least 48% milk fat content, resulting in a creamy and crumbly texture. Its flavour is described as fresh and creamy, similar to Gorgonzola Dolce but tangier. Shropshire Blue, a variety of Blue Stilton, is known for its exceptional salty flavour.
Other Varieties
- Fourme d'Ambert: A French blue cheese with a salty, earthy, and mild flavour, and a creamy texture.
- Bleu d'Auvergne: A French blue cheese with a moist, crumbly texture and a sharp, spicy, and grassy flavour.
- Danablu: A Danish blue cheese with a semi-soft, creamy, and crumbly texture, and a mellow yet sharp and savoury flavour.
- Wensleydale Blue: A mild blue cheese with a mellow flavour.
- Cabrales: A Spanish blue cheese with a spicy, tangy, and salty flavour.
- Valdeon: A Spanish blue cheese with a bold, tangy, and salty flavour.
- Maytag Blue: An American blue cheese with a creamy and rich texture.
Blue Cheese Mold: Is It Safe to Eat?
You may want to see also
Blue cheese pairings
Blue cheese is a sharp, salty and intense variety of cheese. Its bold flavour is owed to the acidity of the mould. While some people enjoy blue cheese on its own, others like to pair it with other foods and drinks.
Sweet Pairings
Blue cheese's salty and sharp taste makes it a good pairing with sweet foods. This includes honey, chocolate, dried fruits such as apricots, raisins and cranberries, and fresh fruits like figs, pears and apples. Quince paste and fruits are also a natural pairing, as they offer some acidity. Gingerbread cookies are another sweet option, and are traditionally eaten with blue cheese in Sweden at Christmas.
Savoury Pairings
Blue cheese is often paired with savoury foods, such as crackers, bread, nuts, chutneys, jams and pickles. It is also commonly paired with meats, especially red meat, such as steak and beef. It can also be paired with chicken wings, pulled pork, and chicken breast. For vegetarians, blue cheese can be paired with portobello mushrooms.
Drinks
Blue cheese is often paired with wine, especially red or sparkling wine. However, some sources suggest that wine is not the best pairing, and that drinks with more sweetness and body are better. This includes rich, sticky, sweet wines, fortified wines, and stouts. Non-alcoholic drinks can also be paired with blue cheese, such as black tea, coffee, and apple or pear cider.
Blue Cheese Dressing: Healthy or Unhealthy Indulgence?
You may want to see also
Frequently asked questions
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added. Some of the most popular blue cheeses are:
- Stilton
- Roquefort
- Gorgonzola
- Shropshire Blue
- Fourme d’Ambert
- Bleu d’Auvergne
- Danablu
- Blue Cheshire
In the European Union, many blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, carry a protected designation of origin. This means that they can bear their name only if they have been made in a particular region.
Some blue cheeses produced in the United States are:
- Maytag Blue
- Buttermilk Blue Cheese
- Stichelton
