Andy Montoya
Blue cheese is a popular variety of cheese enjoyed around the world. It is characterised by its blue or blue-green veins of mould, which are created by inserting needles into the cheese to allow air to flow through and promote mould growth. Blue cheese is made from different types of milk, and each will have a distinctive flavour. Some popular blue cheeses include Roquefort, Stilton, and Gorgonzola. While Gorgonzola is a type of blue cheese, there are differences between Gorgonzola, Blue Stilton, and Shropshire Blue in terms of flavour, texture, and strength.
| Characteristics | Values |
|---|---|
| Country of Origin | Gorgonzola: Italy; Stilton: England |
| Region | Gorgonzola: Piedmont, Lombardy; Stilton: Midlands |
| Type of Milk | Gorgonzola: Cow's milk; Stilton: Cow's milk |
| Texture | Gorgonzola: Soft, creamy, buttery; Stilton: Crumbly |
| Flavour | Gorgonzola: Tangy, slightly sharp, mild to strong; Stilton: Mild |
| Type | Gorgonzola: Piccante, Dolce; Stilton: Blue, White, Vintage Blue |
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What You'll Learn
- Blue cheese is characterised by its blue or blue-green veins of mould
- Gorgonzola is made from cow's milk and originates from Italy
- Stilton is made from cow's milk and originates from England
- Blue cheese is made by adding mould cultures to milk and piercing the cheese with needles to allow airflow
- Blue cheese varieties include Roquefort, Stilton, Gorgonzola, Shropshire Blue, Danish Blue, and many others
Blue cheese is characterised by its blue or blue-green veins of mould
Gorgonzola, an Italian blue cheese, is known for its blue-green veins of mould. It is produced mainly in the Piedmont and Lombardy regions of Northern Italy and is made from unskimmed cow's milk. The mould in Gorgonzola creates longer veins throughout the cheese, as opposed to the spots of mould found in some other types of blue cheese. Gorgonzola has a tangy, slightly sharp flavour that can range from mild to strong, depending on the age of the cheese. It is often used in pasta dishes, salads, and as a topping for pizza.
Stilton, a British blue cheese, is made from cow's milk and is characterised by its blue veins and crumbly texture. It has a milder flavour than some other blue cheeses and is often used as a dessert cheese or as a topping for crackers. To be officially designated as Stilton cheese, it must be produced in Derbyshire, Leicestershire, or Nottinghamshire, although it is named after the village of Stilton in Cambridgeshire.
Both Gorgonzola and Stilton are varieties of blue cheese, distinguished by their unique mould cultures, production processes, and flavour profiles. While Gorgonzola is known for its blue-green veins and tangy flavour, Stilton features more distinct blue veins and a milder taste.
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Gorgonzola is made from cow's milk and originates from Italy
Gorgonzola is a variety of blue cheese that is made from unskimmed cow's milk and originates from Italy. More specifically, it is produced mainly in the Piedmont and Lombardy regions of Northern Italy. There is a legend that it originated in the Italian town of Gorgonzola, near Milan, but this has been disputed.
Gorgonzola is characterised by its blue-green veins of mould and creamy, sometimes buttery, texture. Its flavour can range from mild to strong, depending on the age of the cheese. Younger Gorgonzola, such as Gorgonzola Dolce, has a milder, sweeter flavour and a softer texture with a yellow tint. Older Gorgonzola, like Gorgonzola Piccante, has a stronger flavour and a harder texture with more blue-green veins.
Gorgonzola is made by forming wheels of cheese and inserting metal rods through them to allow for air circulation, which promotes the growth of mould. The mould cultures used to make Gorgonzola, as well as other blue cheeses, are typically Penicillium Roqueforti, Penicillium Glaucum, or Penicillium Camemberti.
Gorgonzola is a versatile cheese that can be enjoyed in many ways. It is often used in Italian cuisine, such as in pasta dishes, on pizza, or in salads. It can also be enjoyed on its own, accompanied by crackers or a glass of wine, or as part of a cheese board with nuts, dried fruit, and honey.
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Stilton is made from cow's milk and originates from England
Stilton is a well-known English cheese, with a distinctive taste and texture. It is made from cow's milk, which is sourced from local farms in the three permitted counties of Derbyshire, Leicestershire, and Nottinghamshire. The milk is pasteurised and then turned into curds, which are cut into small pieces and gently stirred. The curds are then drained and pressed to remove excess moisture, before being transferred into moulds to age. After about five weeks, the young cheese is pierced with stainless steel needles to allow air into the core, creating Stilton's signature blue mould veins.
The unique aging process of Stilton involves piercing the cheese to allow for the growth of blue mould. This process gives Stilton its distinctive blue veins and strong flavour. The cheese is then aged for a minimum of three months, during which time it develops its distinct flavours and textures. Stilton is a semi-soft cheese with a creamy texture and tangy blue veins. It is often crumbled or melted, allowing its rich flavour to infuse into dishes.
The name Stilton originates from the village of Stilton in Cambridgeshire, where the cheese has long been sold. However, it cannot be made there because the village is not in any of the three permitted counties. The village stood on a main stagecoach route between London and Northern England, which helped spread the fame of Stilton. The first person to market Blue Stilton cheese was Cooper Thornhill, owner of the Bell Inn on the Great North Road in Stilton.
Stilton is the only British cheese to have been granted the status of a protected designation of origin (PDO) by the European Commission. This means that only cheese produced in the three permitted counties of Derbyshire, Leicestershire, and Nottinghamshire can be called Stilton. Stilton's PDO status also requires the use of pasteurised local milk and ensures that the cheese follows specific production methods.
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Blue cheese is made by adding mould cultures to milk and piercing the cheese with needles to allow airflow
Blue cheese gets its distinct blue or blue-green veins from mould cultures that are added to milk during the cheese-making process. These mould cultures are typically Penicillium roqueforti, Penicillium glaucum, or Penicillium camemberti. Once the milk is mixed with these mould cultures, it still remains white. It is not until the cheese curds have been formed into wheels that stainless steel needles are inserted, piercing the cheese and allowing airflow. This introduction of air causes the mould to create blue veining throughout the cheese.
Gorgonzola, a variety of blue cheese, is made from unskimmed cow's milk and is mainly produced in the Piedmont and Lombardy regions of Northern Italy. The Gorgonzola-making process involves forming wheels of cheese and inserting metal rods through them to allow for air circulation. The mould in Gorgonzola creates longer blue-green veins throughout the cheese, as opposed to spots of blue mould present in other varieties of blue cheese.
The two types of Gorgonzola cheese are Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola Dolce is a soft, creamy cheese with a yellow tint and a mild, sweet flavour. Gorgonzola Piccante, on the other hand, is a harder cheese with more blue-green veins and a strong, sharp flavour and aroma.
Blue cheese can be made from different types of milk, and each will have a distinctive flavour. For example, Roquefort, a popular French blue cheese, is made from sheep's milk and has a strong, tangy flavour and a creamy texture. British Stilton, another variety of blue cheese, is also made from cow's milk and has a milder flavour than Roquefort.
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Blue cheese varieties include Roquefort, Stilton, Gorgonzola, Shropshire Blue, Danish Blue, and many others
Blue cheese is a type of cheese characterised by its blue or blue-green veins of mould. The blue veins are created by inserting needles into the formed cheese curds, allowing air to flow through the cheese and promoting the growth of mould. Blue cheese is made by adding mould cultures, typically Penicillium roqueforti, to milk during the cheese-making process.
Gorgonzola, an Italian cheese, is produced mainly in the Piedmont and Lombardy regions. It is made from unskimmed cow's milk and has a tangy, slightly sharp flavour that can range from mild to strong, depending on the age of the cheese. Gorgonzola comes in two varieties: Piccante, which is a harder cheese with a strong flavour and pungent smell; and Dolce, a soft, creamy cheese with a mild and sweet flavour.
Other blue cheese varieties include Shropshire Blue, which is similar to Stilton but with added annatto, a natural food colouring that gives it a yellow colour. Danish Blue is particularly sharp and often used for cooking sauces or paired with honey or jam. California blue cheeses, such as Point Reyes Farmstead's Original Blue and Bay Blue, also offer unique flavours and textures for blue cheese enthusiasts to explore.
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Frequently asked questions
Blue cheese is a type of cheese characterised by its blue or blue-green veins of mould. It is made by adding mould cultures to milk during the cheese-making process.
Gorgonzola is a variety of blue cheese. It is made from unskimmed cow's milk and originates from Northern Italy. It has a tangy, slightly sharp flavour that can range from mild to strong, depending on the age of the cheese.
Stilton is another variety of blue cheese. It is made from cow's milk and originates from the Midlands, UK. It is known for its milder flavour and crumbly texture.
Gorgonzola has a stronger flavour and a softer, sometimes buttery, texture compared to Stilton. It also has longer blue-green veins running through the cheese, as opposed to the spots of blue mould found in Stilton.
If you are new to blue cheese, it is recommended to start with a milder variety such as Stilton or Gorgonzola Dolce, which is the milder type of Gorgonzola.
