Patrick Oconnell
Blue cheese and anchovies are two foods that are known to divide opinion. Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The veins are also responsible for the aroma 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 varieties of harmless mould. Anchovies, on the other hand, are often used in distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone. They are also commonly used as pizza toppings or in salads. When combined, blue cheese and anchovies create a symphony of unexpectedly delicious flavours.
| Characteristics | Values |
|---|---|
| Blue cheese veins | Created by the addition of cultures of edible moulds, such as Penicillium roqueforti or Penicillium glaucum |
| Blue cheese aroma | Created by veins, as well as bacteria such as Brevibacterium linens |
| Blue cheese flavour | Ranges from mild to strong, slightly sweet to salty or sharp |
| Blue cheese colour | Ranges from pale to dark |
| Blue cheese consistency | Ranges from liquid to hard |
| Blue cheese origin | Accidentally discovered when cheeses were stored in caves with naturally controlled temperature and moisture levels |
| Blue cheese production | Curds are formed, then pierced to create air tunnels for mould to grow along the surface |
| Blue cheese designation | In the EU, some blue cheeses carry a protected designation of origin, meaning they can only bear their name if produced in a particular region |
| Blue cheese and anchovies | The combination is known for its harmony between the creaminess of cheese and the soft texture of anchovies |
Explore related products
What You'll Learn
- Blue cheese is made with edible moulds, like Penicillium roqueforti, which create blue-green spots and veins
- Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
- Anchovies are used in salad dressings, sauces, rubs, dips, and on pizzas
- Anchovies are often paired with blue cheese in salads, on crostini, and in pasta
- Blue cheese and anchovies are both considered to be divisive foods
Blue cheese is made with edible moulds, like Penicillium roqueforti, which create blue-green spots and veins
Blue cheese is made using a type of mould called Penicillium roqueforti. This mould is mixed with milk to initiate the fermentation process. After the cheese forms into a solid shape, cheesemakers pierce it with thin needles or skewers to create pathways for air to flow and reach the inside. The blue mould then matures inside these air tunnels, creating its distinct blue-green spots and veins as it ages. Most blue cheeses take three to six months to mature, and this process happens from the inside out.
Penicillium roqueforti is non-toxic and safe for human consumption. It is added to the cheese to create its distinctive blue veins. The mould requires oxygen to grow, hence the piercing of the cheese. The veins are also responsible for the aroma of blue cheese. In addition to being inoculated with Penicillium roqueforti, research has shown that other microbiota, such as relatives of Lactococcus lactis, Enterococcus faecalis, and Lactobacillus plantarum, can also be found in blue cheese.
Blue cheese is a nutrient-dense food, containing high levels of calcium, vitamins, and minerals. It is believed to promote bone health, dental health, and heart health. It is also a source of vitamin D, beneficial for immune, cardiovascular, and cognitive functioning. However, due to its high levels of saturated fat, calories, and sodium, it should be consumed in moderation.
The process of making blue cheese involves six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. For example, the ripening temperature and humidity levels are monitored to ensure the cheese does not spoil or lose its optimal flavour and texture. The total ketone content is also constantly monitored, as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
Blue Cheese and Penicillin: What's the Connection?
You may want to see also
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
The first blue cheese, Gorgonzola, is said to have been created around AD 879 in the village of Gorgonzola in Italy. Other well-known varieties, such as Roquefort, Stilton, and Danablu, were also discovered by accident or developed in subsequent centuries. Roquefort, considered one of the oldest blue cheeses, originates from the village of Roquefort-sur-Soulzon in France. Its flavour comes from the use of unpasteurised sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves in which it is ripened.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. The commercial-scale production of blue cheese involves two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared before the actual production of blue cheese. While mould cultures and needling contribute significantly to the flavour and texture of blue cheese, other factors also play a role. The type of milk used (cow's, sheep's, or goat's milk), the animals' diet, and the cheesemaking techniques employed by each cheesemaker ensure that every blue cheese has its own distinct flavour.
Blue cheese is a nutrient-dense food, containing high levels of calcium, vitamins, and minerals. It also contains vitamin D, which is essential for maintaining a healthy immune system. Additionally, blue cheese contains a substance called spermidine, which has been linked to improved heart health and increased longevity. However, due to its high levels of saturated fat, calories, and sodium, it should be consumed in moderation.
Blue Cheese and Penicillin: What's the Connection?
You may want to see also
Anchovies are used in salad dressings, sauces, rubs, dips, and on pizzas
Anchovies are a versatile ingredient that can be used in a variety of dishes. They are commonly used in salad dressings, adding a salty depth of flavour to garlicky dressings like the classic Caesar salad. Anchovy-based dressings work well with full-flavoured salad greens like radicchio, arugula, frisée, spinach, and raw baby kale. They can also enhance the flavour of vegetal-sweet green beans mixed with pine nuts and pickled peppers, or a wintery green salad with walnuts, apples, and parmesan.
Anchovies are also used in sauces, such as the Italian Bagna Càuda, a warm dip made with olive oil, garlic, and anchovies. This sauce can be served as a dip for raw vegetables or spread on pizzas. When making a pizza with anchovies, it is recommended to add them after baking to avoid burning. Anchovies can be added whole or cut into smaller pieces and distributed evenly across the pizza. They pair well with garlic, oregano, capers, and salty meats like salami and pancetta.
Anchovies can also be used in rubs and marinades for meat dishes. For example, a slow-roasted leg of lamb can be flavoured with a mixture of anchovies, garlic, rosemary, shallots, and lemon zest. The anchovies enhance the lamb's umami flavour without adding any fishiness. Similarly, anchovies can be used in pasta sauces, such as puttanesca sauce, where they are briefly cooked with olive oil, garlic, tomatoes, and olives to create a robust flavour.
In addition to these uses, anchovies can be enjoyed straight out of the jar as a snack or added to sandwiches. They are also used in dips like olive tapenade, where they are combined with olives, capers, and anchovy fillets to create a spreadable purée.
Blue Cheese Dreg: Carb Content and Nutritional Facts
You may want to see also
Explore related products
Anchovies are often paired with blue cheese in salads, on crostini, and in pasta
Anchovies and blue cheese are a classic combination, and they are often paired together in salads, on crostini, and in pasta. The salty, savoury flavours of anchovies complement the creaminess and tanginess of blue cheese.
In a salad, they add a savoury depth to the overall flavour profile. A popular example is the Blue Cheese Caesar Salad, where anchovies are blended into a dressing that's tossed with shredded romaine and iceberg lettuce. The salad is then garnished with blue cheese, adding a creamy texture and tangy flavour.
When it comes to crostini, anchovies and blue cheese can be combined in various ways. One option is to create an anchovy herb butter by blending anchovies with herbs and then brushing it onto bread slices. The bread is then sprinkled with blue cheese and baked until melted and golden. Another variation is to spread blue cheese on the crostini and top it with anchovies, creating a simple yet flavourful bite.
For pasta, anchovies are used to create a savoury sauce that coats the pasta. The anchovy fillets are cooked with olive oil, garlic cloves, parsley, and chilli pepper to build a robust flavour profile. Toasted breadcrumbs are then added to the dish, providing a crunchy texture and serving as a replacement for cheese. This combination of anchovy sauce and breadcrumbs creates a delicious and easy-to-make pasta dish.
Blue Cheese Dressing: Is That Mold?
You may want to see also
Blue cheese and anchovies are both considered to be divisive foods
Blue cheese is a general term for any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The veins are responsible for the distinctive aroma of blue cheese. The mould Penicillium roqueforti, for example, creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. The cheese is then typically aged in temperature-controlled environments. The distinctive smell of blue cheese can also come from various specially cultivated bacteria such as Brevibacterium linens, which is the same bacteria responsible for foot and body odour. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which created an environment favourable to the growth of harmless mould.
Blue cheese varies in flavour from mild to strong, and from slightly sweet to salty or sharp. It also varies in colour from pale to dark, and in consistency from liquid to hard. Blue cheeses such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton carry a protected designation of origin, meaning they can bear their name only if they have been made in a particular region.
Anchovies are also considered a divisive food. They are small, salt-cured fish often used as a topping for pizzas, in salads, or in sandwiches. Anchovies are also used in distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone. Anchovy-based salad dressings, for example, can give crisp salads extra snap and a salty tang. Anchovies are also used in recipes for pasta, crostini, and spinach salad.
Blue Cheese: Does It Age Like Fine Wine?
You may want to see also
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.
Penicillium roqueforti is the mould that creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese.
Blue cheese and anchovies are two foods that are known to divide opinion. However, the two foods are often combined in dishes such as crostini, spinach and anchovy salad, and pasta with pesto di queso azul and anchovies.
