Patrick Oconnell
Blue cheese is a type of cheese that is known for its blue veins, bold flavour, and pungent smell. It is made with mould and originates from France. Blue cheese is often used in salad dressings and dips, and pairs well with ingredients like chicken, turkey, and garlic bread. While blue cheese typically contains dairy and is thus unsuitable for those with dairy allergies, it is unclear whether it contains eggs. Some sources indicate that blue cheese salad dressings may contain egg yolk, while others make no mention of eggs in their list of common blue cheese ingredients.
| Characteristics | Values |
|---|---|
| Blue cheese dressing | Usually made of some combination of blue cheese, mayonnaise, and buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder |
| Blue cheese vinaigrette | Consists of salad oil, blue cheese, vinegar, and sometimes seasonings |
| Blue cheese | High in sodium, potassium, and phosphorus |
| High in saturated fats | |
| Rich in dairy protein, dietary fats, calcium, phosphorous, potassium, sodium, and vitamin A | |
| Blue veins develop from the bacteria Penicillium Roqueforti | |
| Created using full-fat cow's milk | |
| Pasteurized | |
| Contains egg yolks |
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What You'll Learn
Blue cheese dressing often contains eggs
Blue cheese is a type of cheese that is believed to have originated in a cave in Roquefort, France. It is known for its blue veins, bold flavour, and pungent smell, which are a result of the mould with which it is made. While blue cheese itself does not contain eggs, blue cheese dressing, a popular side sauce, salad dressing, and dip in the United States and Canada, often contains eggs.
Blue cheese dressing is typically made with some combination of blue cheese, mayonnaise, and buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. Some variants also include salad oil, vinegar, and seasonings. Many commercially available blue cheese dressings, such as Marzetti's Signature Blue Cheese Salad Dressing, contain egg yolk as an ingredient.
It is important to note that while blue cheese is a dairy product, it may not be suitable for those with dairy allergies. This is because blue cheese is typically made with full-fat cow's milk, which can trigger allergic reactions in individuals with dairy allergies. However, there may be dairy-free options available for those who want to enjoy the unique flavour of blue cheese without the dairy.
In addition to its bold flavour, blue cheese also offers nutritional benefits. It is an excellent source of dairy protein, as well as dietary fats, and essential vitamins and minerals, including calcium, phosphorus, potassium, zinc, and vitamin A. However, due to its high sodium content, those with high blood pressure or on a low-sodium diet may need to limit their consumption or opt for low-sodium alternatives.
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Blue cheese is a blue-veined mould cheese
Blue cheese is a general classification of cheese characterised by blue or blue-grey veins throughout its body. It is made by adding mould cultures from the Penicillium genus to cheese milk. The most common mould species used are Penicillium roqueforti and Penicillium glaucum, which require oxygen to grow. To allow oxygen to reach the interior of the cheese during production, the cheese curds are pierced with thin needles or skewers, creating air tunnels in which the blue mould can grow. This piercing also encourages the development of the characteristic aroma of blue cheese.
Blue cheese is typically aged in a temperature-controlled environment, such as a cave, with temperatures ranging from eight to ten degrees Celsius and a relative humidity of 85–95%. The ripening process is carefully monitored to ensure the cheese attains optimal flavour and texture. The distinct look of blue cheese is created by the blue veins that stretch through a creamy, often crumbly, white backdrop. The flavour and texture of blue cheese can vary depending on the type of milk used, which can be from cows, goats, or sheep.
Gorgonzola, one of the oldest known blue cheeses, originated in the village of Gorgonzola in Italy around AD 879. However, it is believed that it did not develop its signature blue veins until the 11th century. Another well-known variety of blue cheese is Stilton, which became popular in the early 1700s. Stilton has a mosaic-like appearance, with fine veins stretching throughout its body, and is known for its strong and intense flavour.
The history of blue cheese can be traced back to the 7th century, when, according to legend, a shepherd left his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, the same mould that is now commonly used to create blue cheese.
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It is high in sodium, potassium and phosphorus
Blue cheese is a blue-veined mould cheese that originated in France. It is known for its strong flavour and distinctive smell. While blue cheese does not contain eggs, it is high in sodium, potassium, and phosphorus.
First, blue cheese is high in sodium. A 1-ounce (28-gram) serving of blue cheese provides 14% of the recommended dietary allowance (RDA) of sodium. For this reason, those with high blood pressure or on a low-sodium diet should consume it in moderation.
Second, blue cheese is high in potassium. Potassium is a chemical element that is essential for life. While potassium deficiency is very rare, it is important to note that blue cheese is a significant source of this element. Different cheeses have different levels of potassium, and milk and yogurt—from which cheese is made—are also considered high-potassium foods.
Third, blue cheese is high in phosphorus. A 1-ounce serving of blue cheese provides 13% of the RDA of phosphorus. It is worth noting that individuals with kidney disease should consult a specialist before consuming foods high in potassium and phosphorus.
In addition to the above, blue cheese is also a good source of dairy protein, vitamins A, D, E, and K, and the essential amino acids required for growth and nitrogen balance.
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Blue cheese is made from full-fat cow's milk
The distinctive blue veins in blue cheese are created by inoculating the cheese curds with Penicillium roqueforti, a spore-rich culture. This process gives blue cheese its characteristic flavor and aroma. The mold breaks down fatty acids and forms ketones, resulting in a richer taste and scent. Additionally, the addition of modified milk fat stimulates the release of free fatty acids, which is essential for the rapid flavor development of blue cheese.
The process of making blue cheese typically involves six standard steps, but additional ingredients and processes are incorporated to create its unique properties. One variation in the process involves using yogurt and kefir as the starter culture. After piercing the cheese on day 3, it is wrapped in aluminum foil on day 21 and continues to age in the refrigerator for several more days. This method results in a sharp, savory, slightly sweet, and salty flavor with a moderate blue cheese taste.
While blue cheese is typically made from cow's milk, it can also be produced using raw milk from goats or sheep. The type of milk used can vary depending on the specific variety of blue cheese being made, such as Gorgonzola or Roquefort, each with its own unique characteristics and production techniques.
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It is a good source of vitamins and minerals
Blue cheese is an excellent source of vitamin B12, providing 21% of the daily value per 1.5-ounce serving. Vitamin B12, also known as cobalamin, is a water-soluble vitamin that is essential for maintaining brain and nervous system health. It is involved in various biological processes, including energy metabolism, red blood cell production, DNA synthesis, and neurotransmitter production.
Blue cheese is also a good source of calcium, with a 1-ounce serving providing 150 mg of calcium. Calcium is crucial for optimal bone health and can help prevent bone-related issues such as osteoporosis. Additionally, studies suggest that calcium may be linked to anti-obesity mechanisms, helping to manage visceral fat and maintain gut health.
Blue cheese contains a good amount of protein, contributing to its nutritional profile. It also provides conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFA), phosphorus, vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), and zinc. These vitamins and minerals play important roles in various bodily functions and overall health.
Furthermore, blue cheese contains a compound called spermidine, which has been linked to potential health benefits. Researchers suggest that spermidine may have a positive impact on cardiovascular health and could help delay aging. While blue cheese is high in sodium and saturated fat, consuming it in moderation as part of a balanced diet can provide these nutritional benefits.
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Frequently asked questions
Blue cheese itself does not contain eggs. However, blue cheese dressing may contain egg yolk.
Blue cheese is a blue-veined mould cheese that usually uses full-fat cow's milk. The blue veins are created by the bacteria Penicillium Roqueforti, which grows within small punctures in the cheese loaves.
Blue cheese is known for its bold flavour and pungent smell. It is higher in saturated fats than healthy fats but still provides a good serving of unsaturated fats that are beneficial to heart health.
Blue cheese is often used as a salad dressing or dip, especially with Buffalo wings or crudités (raw vegetables). It also pairs well with chicken, turkey, garlic bread, and corn.
