Bushra Griffith
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Blue cheese is often paired with alcoholic drinks such as wine, beer, brandy, and even coffee. Moro Formaggi offers a range of blue cheeses soaked in wine, prosecco, and liqueurs. In addition, blue cheese can be infused with alcohol, as seen in the example of a blue cheese martini, where gin or vodka is infused with a chunk of blue cheese.
Does blue cheese have alcohol?
| Characteristics | Values |
|---|---|
| Alcohol Content | Some blue cheeses are soaked in wine, prosecco, or spirits. |
| Pairing with Alcoholic Drinks | Blue cheese is often paired with dark beers, IPAs, Belgian strong golden ales, brandy, coffee, and Sauvignon Blanc. |
| Vomiting | Some people report vomiting after consuming blue cheese with alcohol. |
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What You'll Learn
Blue cheese and alcohol pairings
Blue cheese is a bold cheese, so when pairing it with alcohol, care must be taken to ensure that the drink doesn't get overshadowed. In addition to classic wine pairings, blue cheese can be paired with a variety of drinks, including brandy, beer, and even coffee.
Wine
The classic beverage pairing for blue cheese is Port, a sweet, full-bodied wine that originated in Portugal. Another classic combination is Roquefort and Sauternes. Restrained blues such as Cambazola and Chiriboga Blue go well with delicate rosé and light-bodied white wines.
Beer
Blue cheese is commonly paired with dark beers with roasted flavors, such as stouts and porters. These beers complement the creaminess of the cheese while moderating its acidity. Strong IPAs, such as Lagunitas Hop Stoopid, and Belgian strong golden ales, such as Duvel and American Golden Monkey, can also pair well with blue cheese, as long as the intensity of the beer and cheese are matched. Smoked cheeses can be paired with smoked beers. A specific example of a successful pairing is Goose Island's Bourbon County Stout with Bayley Hazen Blue, a Stilton-style blue from Jasper Hill Farm.
Spirits
Blue cheese can be paired with spirits such as brandy. A French pear brandy pairs well with Bleu de Basque, a sheep's milk moldy from the Basque region of France. Another option is to pair blue cheese with coffee-reminiscent drinks, such as bourbon.
Cocktails
Blue cheese can be infused into cocktails, such as a martini, to add a unique flavor.
Boozy Cheese
Some cheeses are soaked in alcohol, such as wine, prosecco, or liqueurs, to create a unique flavor. An example is Oro Rosso, a blue cheese covered in a sweet wine and berries, or Ubriaco Bianco, a cheese immersed in prosecco.
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Blue cheese production
Blue cheese is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The distinctive mould, Penicillium Roqueforti, was discovered in the Roquefort region of France, and is believed to have been a result of the unique temperature and moisture levels in the local caves.
To make blue cheese, spores are either injected into the cheese 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 final product varies in flavour from mild to strong, colour from pale to dark, and consistency from liquid to hard.
During the ripening process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium Roqueforti. The mould also produces several mycotoxins, including roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome. However, the health risks associated with these mycotoxins are considerably reduced due to their low levels and the fact that large quantities of cheese are rarely consumed.
In terms of regulations, the Canadian Food Inspection Agency allows for the use of salt as a preservative in blue cheese, but the amount of salt cannot exceed 200 parts per million of milk and milk products used. The United States Code of Federal Regulations standard for blue cheese specifies a minimum milk fat content of 50% and a maximum moisture level of 46%.
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Blue cheese martini
Blue cheese is a bold cheese that is commonly paired with dark beers with roasted flavours, brandy, or even coffee. However, blue cheese is also known to pair well with martinis, especially in the form of blue cheese-stuffed olives.
A blue cheese martini is a unique cocktail that combines the salty and pungent flavours of blue cheese with the classic ingredients of a martini. Here is a recipe for a blue cheese martini:
Ingredients:
- Gin or vodka
- Vermouth
- Blue cheese
- Olive brine
- Ice
- Olives (optional)
Directions:
- Add a small amount of vermouth to a chilled martini glass and swirl it around to coat the glass. You can discard the excess vermouth or save it for another use.
- Place the glass in the freezer for about 15 minutes to chill.
- If using olives, hand-stuff them with blue cheese. You can use as much or as little blue cheese as you like.
- Fill a shaker with ice, add a generous chunk of blue cheese, a splash of olive brine, and your chosen spirit.
- Secure the shaker and shake vigorously for 60-90 seconds to create icicles and ensure the blue cheese is well-incorporated.
- Remove the glass from the freezer, give the shaker a final shake, and strain the cocktail into the chilled glass.
- Add the stuffed olives, if desired, and serve immediately.
Variations and Tips:
- While gin or vodka are the traditional choices for a martini, you can also experiment with infusing your spirit of choice with blue cheese. Simply muddle and infuse a neutral spirit with a chunk of blue cheese until the desired flavour is achieved. The spirit will take on a greyish-blue tint.
- If you prefer a more subtle blue cheese flavour, you can reduce the amount of blue cheese or infuse the spirit ahead of time and strain it before mixing the cocktail to remove any solid pieces of cheese.
- Play around with different types of blue cheese to find your favourite. Some popular options include Hebridean Blue Cheese, Rogue River Blue, and Shakerag Blue.
- For a more decadent presentation, skewer the stuffed olives and add them to the glass, or simply let them float at the bottom.
- If you're short on time or don't want to stuff your own olives, some grocers sell pre-made blue cheese-stuffed olives.
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Blue cheese and vomiting
Blue cheese is a bold and rich cheese that is often paired with alcoholic beverages. While the cheese itself does not contain alcohol, it can be soaked in wine, beer, or spirits, which may cause concern for those who want to avoid alcohol for health or personal reasons.
Blue cheese is made from cow's, sheep's, or goat's milk and is characterized by its distinctive blue veins and sharp flavor. It is created by adding cultures of the mold Penicillium to the milk during the cheesemaking process. This mold culture is responsible for the unique flavor and color of blue cheese.
While blue cheese does not inherently contain alcohol, there are some specialty cheeses that are soaked or infused with alcoholic beverages to enhance their flavor and create unique profiles. These "drunken" cheeses are becoming increasingly popular, with some immersed in wine, beer, or liqueurs to impart specific tastes and aromas.
For individuals who wish to avoid alcohol for health, religious, or personal reasons, the presence of alcohol in blue cheese or any other food product is an important consideration. It is always advisable to check the ingredients, manufacturing processes, or product descriptions to ensure that the food aligns with one's dietary preferences and restrictions.
In conclusion, blue cheese itself does not inherently contain alcohol, but it is commonly paired with alcoholic beverages, and specialty blue cheeses may be soaked or infused with alcohol. Individuals who want to avoid alcohol should be mindful of these variations and carefully review product information to make informed choices.
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Blue cheese and bacterial cultures
The overall quality of blue cheese is thought to be the result of the combined action of all members of the microbiota. The production of blue-veined cheeses involves substituting the natural acidification made by lactic acid bacteria (LAB) with the deliberate addition of selected starter cultures. These primary LAB cultures must be able to lower the pH of the milk and survive phage attacks. Thus, the main commercially available starter mixtures for blue cheese contain a mixture of strains belonging to the Lactococcus genus.
Most blue cheese types require a mesophilic starter culture, which usually contains strains of Lc. lactis, subsp. lactis biovar diacetylactis, which are frequently included in mesophilic starter cultures. This is because the microorganism is able to catabolize citrate to carbon dioxide and the flavour compound diacetyl, which gives the cheese a distinct buttery flavour. Strains of Leuc. mesenteroides subsp. cremoris are also added due to their ability to produce flavour (diacetyl) and CO2, which breaks the structure of the curd, helping the development of the Penicillium mould inside the cheese.
In blue cheeses where the heating of milk and curd is part of the cheesemaking process, a mixture of mesophilic and thermophilic starters can be added. The bacteria also contribute to the organoleptic properties of the cheese, generating flavour compounds, either directly by cellular metabolism or indirectly by the release of enzymes.
The manufacture of most traditional blue cheeses from raw milk assures a high microbial diversity, and this diversity is even higher if pre-maturation processes are employed. The bacterial and fungal biotypes detected at the surface and interior of many cheese varieties can be studied through the application of high-throughput sequencing (HTS) techniques.
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Frequently asked questions
Blue cheese is not traditionally made with alcohol, but some varieties are soaked in wine, beer, or spirits.
Blue cheese is any 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 moulds. Today, blue cheeses are typically aged in temperature-controlled environments.
Blue cheeses vary in flavour from mild to strong and from slightly sweet to salty or sharp.
Classic pairings include wine, brandy, and beer. Some people also enjoy blue cheese with coffee or a martini.
