Kamil Perry
Blue cheese is a distinctive cheese with a unique production method and a rich history. It is made with milk from sheep, goats, or cows and inoculated with a specific strain of Penicillium mould. The mould gives the cheese its characteristic blue veins and a bold, complex flavour. While all blue cheeses share some similarities, there are many different types, strengths, and textures. For example, some blue cheeses are crumbly and salty, while others are creamy and mild. One variety of blue cheese, Swiss Bleuchâtel, is said to combine the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. This fusion creates a unique mild and creamy flavour with a hint of blue cheese sharpness.
| Characteristics | Values |
|---|---|
| Overall Taste | Tangy, sharp, creamy, pungent, earthy, spicy, salty |
| Texture | Crumbly, moist, creamy, dense, fudgy, dry |
| Appearance | White-rinded, blue-veined |
| Aroma | Distinctive, rich, pungent |
| Type of Milk Used | Sheep, goat, cow |
| Mold Strain | P. glaucum, P. roqueforti |
| Pairings | Fruit, honey, salads, sauces, casseroles, burgers |
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What You'll Learn
Blue cheese and Brie are both mould cheeses
Blue cheese has a bold and varied flavour profile that can range from tangy and sharp to creamy and pungent, with some types being saltier and less creamy. It often has a crumbly texture and strong veining of mould throughout. On the other hand, Brie is known for its creamy texture and mild flavour, with a white rind and buttery taste.
Some people may find blue cheese to be an acquired taste due to its intense and unique flavours. It is often described as tangy, sharp, creamy, pungent, earthy, or spicy. The type of mould used and the ageing process can also affect the flavour, with some blue cheeses having a softer, sweeter taste than others.
While both blue cheese and Brie have distinct characteristics, there is some overlap in their flavour profiles. For example, the Swiss Bleuchâtel cheese combines the creamy texture of Brie with the distinctive blue veins of blue cheese, resulting in a mild and creamy flavour with a hint of blue cheese sharpness.
In terms of usage, blue cheese is commonly used in salads, sauces, casseroles, and burgers, while Brie is often enjoyed on cheese boards or used in recipes that require melting, such as grilled cheese sandwiches. Ultimately, the choice between blue cheese and Brie depends on personal preference, as both offer unique flavour profiles and textures that cater to different tastes.
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Blue cheese can be mild and creamy
Blue cheese is a distinctive, bold, and adventurous cheese with a unique production method and historical roots. It is made with milk from sheep, goats, or cows and inoculated with a specific strain of Penicillium mould. The type of milk used varies by region, with Americans tending towards cow's milk and Spanish or French cheesemakers opting for goat or sheep milk. The mould in blue cheese, rather than spoiling the cheese, gives it a distinctive character, with veins of blue, grey, black, purple, or green mould branching throughout the body of the cheese.
Gorgonzola, an Italian cow's milk cheese, is another blue cheese with a creamy texture and appearance. It is often lightly marbled with blue-green veining and has a creamy, rich, and mildly aromatic flavour. Its milder taste makes it a good introductory blue cheese for novices. Other blue cheeses with creamy textures include Roquefort, a French sheep milk cheese with a rich, buttery texture, and Cambozola, a German hybrid cheese with isolated pockets of mould that was introduced to the American market in the '70s as "blue brie."
While blue cheese can be mild and creamy, it is also known for its bold and intense flavours. The intensity of flavour can depend on the type of blue cheese, with natural rinded blues tending to be drier and more densely textured, while standard blues tend to be saltier and less creamy. The boldness of blue cheese can be enhanced by pairing it with fruits like pears, apples, and grapes, as well as honey and crunchy vegetables.
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Blue cheese can be tangy and sharp
Blue cheese is a distinctive and unique cheese with a bold and varied flavour profile. It is known for its sharp and tangy taste, which then unfolds into a creamy, slightly pungent flavour. The flavour can range from mildly earthy to robustly spicy, depending on the variety of blue cheese. For example, the Roquefort variety, made from raw sheep's milk, is known for its complex blend of salty and tangy notes, while Italian Gorgonzola strikes a balance between creamy and pungent.
The sharpness and tanginess of blue cheese can be attributed to the specific moulds used during its production. Blue cheese is made by inoculating cheese with a Penicillium mould, which gives rise to the distinctive blue veins. Different strains of this mould can impart varying flavours, with Penicillium roqueforti resulting in a softer, sweeter taste than Penicillium glaucum. The amount of moisture in the curd, the ageing process, and the type of milk used also contribute to the final flavour of the cheese.
Blue cheese, with its sharp and tangy characteristics, is often paired with fruits like pears, apples, and grapes, as well as honey and crunchy vegetables. These pairings help to balance the intensity of the cheese and create a delightful sensory experience. Some popular ways to enjoy blue cheese include crumbling it over salads, adding it to recipes like sauces or burgers, or simply enjoying it on a cheese board with complementary elements.
While blue cheese is celebrated for its bold flavours, it is not to everyone's taste. Some people may find it too intense or salty, especially when compared to other cheeses like Brie. However, there are many different types of blue cheese, ranging from mild to strong, so it's worth exploring the various options to find one that suits your palate.
Overall, blue cheese, with its sharp and tangy notes, offers a symphony of flavours that can enhance a variety of dishes and provide a unique sensory journey for those who enjoy adventurous tastes.
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Blue cheese is often crumbly
Blue cheese is celebrated and sometimes debated over by food lovers. It is a distinctive cheese with bold and unique flavours. The flavour can range from mildly earthy to robustly spicy, depending on the variety. Blue cheese is often crumbly, especially those labelled simply as "blue cheese" or "blue". These tend to be more intense-tasting, saltier, and less creamy than other blue cheeses, such as Gorgonzola.
The crumbly texture of blue cheese makes it ideal for crumbling onto salads or into recipes that will be cooked, like a cheese sauce, fondue, or burger topping. Despite being crumbly, blue cheese does have decent melting properties.
The variables that differentiate one blue cheese from another are similar to those of hard cheese. These include how much moisture is left in the curd, what strain of blue mould is used, how long the cheese is aged before it's pierced, and whether the salt has had enough time to migrate from the outside of the cheese to the inside.
Natural-rinded blues, such as Stilton and Jasper Hill Bayley Hazen Blue, are made to be drier in texture and are often aged for weeks or months after they're formed before the wheels are pierced. The resulting cheese is dense and fudgy, with a balance of dusky, nutty flavours, followed by saltiness, blue cheesiness, and spiciness.
Moist and crumbly blue cheeses, such as Roquefort and Maytag Blue, have no rind. Roquefort is a complex blend of salty and tangy notes, with a rich, buttery texture. It is made with raw sheep's milk, giving it a fungal and lamb-y taste.
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Blue cheese pairs well with fruit
Blue cheese is a distinctive, flavourful cheese that is loved and hated in equal measure. It is celebrated for its bold and unique flavour, which can range from mildly earthy to robustly spicy. Its flavour is often described as a symphony of tastes that dance on the taste buds.
Blue cheese is a versatile cheese that can be used in a variety of dishes, from salads to sauces and burgers. It is also a popular choice for cheese boards and platters. While some people enjoy the strong flavour of blue cheese on its own, others might find it too intense and prefer to pair it with other foods.
In addition to fruit, blue cheese can be paired with other cheeses, creating a delightful contrast of flavours and textures. A popular choice is to pair blue cheese with a softer, milder cheese like Brie. The creamy texture and mild flavour of Brie can help to temper the sharpness and saltiness of blue cheese.
When it comes to drinks, blue cheese pairs well with port or a glass of Madeira. The sweet, fortified wine can help to balance the salty and tangy notes of the blue cheese.
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Frequently asked questions
Blue cheese has a symphony of flavours that range from tangy and sharp to creamy and pungent. It can be salty and spicy, or mildly earthy. Some blue cheeses are more intense-tasting, saltier, and less creamy than others. Swiss Bleuchâtel is a type of blue cheese that combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese.
Swiss Bleuchâtel is a lesser-known blue cheese that combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. Another example is Cambozola, which was marketed in the US in the '70s as "blue brie".
Some popular blue cheeses include Roquefort, Gorgonzola, Stilton, and Maytag Blue.
