Randy Chandler
Blue cheese is a blue-veined cheese originating in France. It is made with mould, which gives the cheese its characteristic blue veins, pungent smell, and bold flavour. Blue cheese is typically high in sodium, but it is also rich in dairy protein, dietary fats, and essential vitamins and minerals, including calcium, phosphorus, potassium, zinc, and vitamin A. Blue cheese is used in a variety of dishes, including salads, sandwiches, and dips. Blue cheese dressing, a popular side sauce in the United States and Canada, often contains a combination of blue cheese, mayonnaise, buttermilk, sour cream, or yogurt. While blue cheese itself does not contain eggs, some blue cheese dressings and sauces may contain egg yolks or other egg products.
| Characteristics | Values |
|---|---|
| Blue cheese dressing usually contain eggs | Yes |
| Blue cheese contains eggs | No |
| Origin | France |
| Types | Gorgonzola, Stilton, Cambozola, Roquefort, Double crème blue, Traditional Danish blue |
| Nutrition | 100 calories, 6.1 grams of protein, 8.1 grams of fat per 1-ounce serving |
| Sodium Content | High |
| Potassium Content | High |
| Phosphorus Content | High |
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What You'll Learn
Blue cheese dressing often contains eggs
Blue cheese is a type of cheese that is made with mould and is known for its blue veins, bold flavour, and pungent smell. It is believed to have originated in a cave in Roquefort, France, and is typically made with full-fat cow's milk. Blue cheese is often used as an ingredient in salad dressings, dips, and sauces, and is a popular condiment in the United States and Canada.
Blue cheese dressing, in particular, is a popular side sauce, salad dressing, and dip in North America. It is commonly made with a combination of blue cheese, mayonnaise, buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. Some variations of blue cheese vinaigrette may also include salad oil and seasonings. While blue cheese itself does not contain eggs, many store-bought blue cheese dressings do.
For example, Marzetti's Signature Blue Cheese Salad Dressing contains egg yolk in addition to soybean oil, buttermilk, blue cheese, water, distilled vinegar, sugar, salt, dried garlic, xanthan gum, natural flavour, mustard seed, yeast extract, and lactic acid. Marie's Blue Cheese Dressing is another example of a store-bought blue cheese dressing that contains egg yolks.
It is important to note that while blue cheese and blue cheese dressings may be safe for those with dairy allergies to consume, those with egg allergies should be cautious and check product labels to ensure that the specific product is safe for their consumption.
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Blue cheese is a blue-veined mould cheese
Blue cheese is a general classification of cheeses characterised by blue or blue-grey veins throughout. These veins are formed by mould cultures, most commonly Penicillium roqueforti, which are added to the cheese milk. The cheese is then punctured to create small openings for air to enter, allowing the mould to grow and the blue veins to develop. This process also encourages the formation of the distinct flavour and aroma of blue cheese.
Blue cheese has a long history, dating back to the 7th century when it is believed that a shepherd in France left his lunch of bread and cheese in a cave. When he returned, the cheese had become infested with penicillium roqueforti, the mould that gives blue cheese its characteristic colour and flavour. Today, this mould is refined and added to the cheese-making process to create the distinctive blue veins.
The process of making blue cheese typically involves two phases: the culturing of spore-rich inocula and fermentation for maximum flavour. During the ripening period, the temperature and humidity are carefully controlled to ensure the cheese develops its optimal flavour and texture. The cheese loaves are punctured to allow air to penetrate and support the growth of the mould cultures, resulting in the formation of blue veins.
Blue mould cheese can be made using milk from cows, goats, or sheep, resulting in a variety of taste and texture combinations. The moisture content and the point at which the rind is pierced also contribute to the character and profile of the cheese. Some blue mould cheeses form natural rinds during maturation, while others have no rind, allowing the flavours to permeate the entire body of the cheese.
Overall, blue cheese is a unique and complex variety of cheese that has been enjoyed for centuries. Its distinctive blue veins, created by the presence of mould cultures, contribute to its strong flavour and aroma, making it a popular ingredient in various dishes and recipes.
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It is high in sodium, potassium and phosphorus
Blue cheese is a nutrient-dense food that is rich in vitamins and minerals. It is particularly high in sodium, with a 1-ounce (28-gram) serving providing 14% of the recommended dietary allowance (RDA) of sodium. This is equivalent to around 336-448 milligrams of sodium, depending on whether the recommended daily intake is 2,300 mg or 1,500-2,000 mg. As such, those with high blood pressure or on a low-sodium diet should consume blue cheese in moderation.
Blue cheese is also a good source of potassium and phosphorus, providing 2% and 13% of the RDA, respectively. This equates to approximately 70-84 milligrams of potassium and 182-236 milligrams of phosphorus per 1-ounce serving. These minerals are essential for maintaining proper immune system functioning. However, individuals with kidney disease should consult a kidney specialist before consuming foods high in potassium and phosphorus.
In addition to its high sodium, potassium, and phosphorus content, blue cheese is also rich in calcium, providing 10% of the RDA per 1-ounce serving. Calcium is vital for healthy teeth and bones and plays a crucial role in muscle contraction and nerve impulse transmission. Blue cheese also contains other nutrients, including protein, dietary fats, zinc, and vitamins A and K2. These nutrients contribute to the potential health benefits of blue cheese, such as promoting immune, cardiovascular, and cognitive functioning.
It is worth noting that blue cheese is also high in saturated fat and calories, with 8.1 grams of fat per 1-ounce serving, of which 5.3 grams are saturated fatty acids. Therefore, it should be consumed in moderation, especially by those following a low-calorie or low-fat diet. Reduced-fat and reduced-sodium blue cheese options are available for those watching their intake of these nutrients.
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Blue cheese is made from full-fat cow's milk
The first step is to mix and pasteurize raw milk at 72 °C (162 °F) for 15 seconds. Then, acidification occurs: a starter culture, such as Streptococcus lactis, is added to change the lactose to lactic acid, thus changing the acidity of the milk and turning it from liquid to solid. The milk is then inoculated with Penicillium roqueforti, which gives the cheese its distinctive blue veins. This is followed by coagulation, where rennet, a mixture of rennin and other material found in the stomach lining of a calf, is added to solidify the milk further. Next, modified milk fat is added, which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action, which is essential for the rapid flavor development of blue cheese.
The mold in blue cheese further breaks down fatty acids to form ketones, giving the cheese a richer flavor and aroma. The amount of free fatty acids increases during the ripening process, contributing to the characteristic flavor of blue cheese due to fat breakdown by Penicillium roqueforti.
Blue cheese dressing, a popular side sauce, salad dressing, and dip in North America, is made from a combination of blue cheese, mayonnaise, and buttermilk, sour cream, or yogurt, milk, vinegar, onion powder, and garlic powder.
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It is an excellent source of calcium and vitamin A
Blue cheese is a good source of calcium, a key nutrient for healthy bones and teeth, blood clotting, and maintaining normal blood pressure. Calcium is necessary for optimal bone health, and adding it to your diet may help prevent bone-related health issues. Eating cheese has been linked to higher bone mineral density and a lower risk of fractures.
Blue cheese is also a good source of vitamin A. 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.
Cheese is a dairy product that comes in hundreds of textures and flavours. It is produced by adding acid or bacteria to the milk of various animals and then ageing or processing the solid parts of the milk. The nutrient content and flavour of cheese depend on how it is produced and which type of milk is used.
While cheese is a good source of calcium and vitamin A, it can also be high in fat, sodium, and calories. However, moderate amounts of cheese can be part of a healthy dietary eating plan.
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Frequently asked questions
Blue cheese itself does not have 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. It is made with the bacteria Penicillium Roqueforti, which grows within small punctures created on top of the cheese loaves at the beginning of the cheese-ripening process.
Blue cheese has a bold flavour and a pungent smell. It is also high in sodium and contains saturated fats.
Blue cheese dressing is made with some combination of blue cheese, mayonnaise, buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder.
Blue cheese is an excellent source of calcium, phosphorus, potassium, sodium, and vitamin A. It is also a good source of protein and contains heart-healthy unsaturated fats.
