Frederic Melton
Blue cheese is a notoriously divisive food, with some people loving it and others hating it. It is often described as having a strong scent and a pungent taste, with nutty, sweet, acidic, or metallic notes. The unique flavour of blue cheese comes from the breakdown of milk fats and the presence of butyric acid, a carboxylic acid also found in rancid butter. While the mouldy appearance and strong smell of blue cheese can be off-putting to some, others savour the complex flavours and textures that this type of cheese offers.
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What You'll Learn
Why do some people like blue cheese?
Blue cheese is a notoriously divisive food, with some people loving it and others hating it. There are several reasons why some people like blue cheese. Firstly, it has a strong and distinctive flavour that some people find appealing. The flavour of blue cheese can vary depending on where it is made and how long it is aged, with some varieties having a mild flavour and creamy texture, while others have a stronger, more pungent taste.
Another reason why some people enjoy blue cheese is that it offers a range of health benefits. Blue cheese is rich in nutrients, including calcium, which is important for bone health and can help reduce the risk of developing osteoporosis. It also contains a compound called spermidine, which has been linked to potential anti-ageing properties and a reduced risk of cardiovascular disease. Additionally, the fat found in blue cheese may have a positive effect on cardiovascular health.
The process of making blue cheese may also contribute to its appeal among enthusiasts. Blue cheese is often ripened with edible cultures from the mould Penicillium and can be made from the milk of cows, sheep, goats, or plants. This creates a variety of textures and flavours, from semi-soft varieties with bloomy rinds to tart blues that crumble easily. The methodology for making blue cheese is ancient, with some historians believing that Pliny the Elder wrote rave reviews of Roquefort, a French blue cheese made from sheep's milk, as early as AD 79.
Despite the strong opinions that blue cheese tends to evoke, some people who initially dislike it may learn to enjoy it over time. This may be due to acquiring a taste for its unique flavour profile or finding a specific type of blue cheese that suits their palate. For example, David Gremmels, president of Rogue Creamery, has shared that at least 95% of the time, he has been able to convert people who dislike blue cheese by offering them a small crumble of their Smokey Blue variety.
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Why do some people dislike blue cheese?
Blue cheese is a polarizing food—some people love it, while others hate it. But why do some people dislike blue cheese so much?
One of the main reasons could be its strong smell and flavour. Blue cheese is known for its pungent aroma, which can be off-putting to those who are not used to it. The smell of blue cheese is often described as similar to sour kraut or sauerkraut, and some people find it disgusting. The strong smell is due to the presence of butyric acid, a carboxylic acid that is also found in rancid butter. This acid gives blue cheese an oily texture and a vomit-like taste, which can be unappealing to some.
Another reason for the dislike of blue cheese could be its appearance. Blue cheese is veined with mould, which some people may find unappetizing. The mould also affects the texture of the cheese, making it softer and more crumbly than other types of cheese. Some people may also be hesitant to try blue cheese due to food safety concerns. Mould is usually associated with food spoilage, and people may be wary of consuming it.
Additionally, the piquancy and acidity of blue cheese can be overwhelming for some palates. The metallic notes and off-putting texture created by homogenization and standardization in commodity blue cheeses can be a turn-off for those who are not accustomed to this type of cheese. It is also possible that some people have had negative experiences with blue cheese in the past, perhaps trying a variety that was too strong for their taste, and this has put them off the entire category of cheese.
Finally, it is worth noting that some people may be genetically predisposed to disliking blue cheese. There is a group of people known as supertasters who are sensitive to certain flavours, and the strong taste of blue cheese may be unappealing to them.
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The history of blue cheese
Blue cheese is a broad group of cheeses that includes British Stilton, French Roquefort, and Spanish Valdeon. It is characterised by blue veins, which are created by the fungal spores of Penicillium roqueforti.
Another early blue cheese is Gorgonzola, which was created around AD 879, although it did not contain blue veins until the 11th century. Stilton is a more recent addition, becoming popular in the early 1700s.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its distinctive properties. The first phase of production involves preparing a Penicillium roqueforti inoculum, which is then added to the cheese curds. This mould is responsible for the greenish-blue, mouldy appearance of blue cheese and produces several mycotoxins, although health hazards due to these metabolites are considered unlikely.
Blue cheese has a strong, distinctive flavour and aroma that some people find off-putting. The flavours and aromas arise from methyl ketones, which are a metabolic product of Penicillium roqueforti. The character and profile of blue cheese can vary depending on the moisture content and the point of maturation at which the rind is pierced.
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Blue cheese production
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment that was favourable for the growth of harmless moulds.
Blue cheese is typically made from different types of milk (ewe, cow, goat, and buffalo) that can be used separately or mixed. In addition to being inoculated with Penicillium roqueforti to give it the blue vein characteristic, other microbiota, such as Lactococcus lactis, Enterococcus faecalis, and Lactobacillus plantarum, can also be found in blue cheese. These bacteria produce an open-textured curd through the production of CO2 from citrate, which helps the development of P. roqueforti.
During the ripening process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones (including 2-pentanone, 2-heptanone, and 2-nonanone), which are metabolic products of Penicillium roqueforti. The flavour of blue cheese also comes from the breakdown of milk fats. The cheeses are typically aged in temperature-controlled environments.
Regulations for blue cheese production vary by region. For example, under Canadian regulations, manufacturers can produce blue cheese with a maximum of 47% moisture and a minimum of 27% milk fat, while the United States Code of Federal Regulations standard for blue cheese specifies a minimum milk fat content of 50% and a maximum moisture of 46%. Salt is allowed to be used as a preservative in both jurisdictions, but the amount must not exceed 200 parts per million of milk and milk products used to make the cheese.
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Health benefits of blue cheese
Blue cheese is an acquired taste, with many people finding it off-putting due to its strong, pungent smell and sour taste. Despite this, it is loved by people all around the world and offers several health benefits.
Firstly, blue cheese is rich in calcium, which is essential for healthy teeth and bones. It also contains other vitamins and minerals that help maintain a healthy immune system. For example, blue cheese contains a substance called spermidine, which may reduce the risk of cardiovascular disease. It also has a positive effect on cardiac muscle cells and other parts of the cardiovascular system.
In addition, blue cheese is a great source of protein, which is beneficial for those who are lactose intolerant and cannot consume milk. It also has anti-obesity mechanisms, helping to reduce body weight from fat and maintain gut health.
Despite these health benefits, blue cheese should be consumed in moderation due to its high levels of saturated fat, calories, and sodium. It is also important to store blue cheese correctly, as it can spoil and produce harmful substances called mycotoxins if left unrefrigerated or uneaten for too long.
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Frequently asked questions
Blue cheese is a very polarising food, with some people loving it and others hating it. Those who like blue cheese may enjoy its bold and tangy flavour, its health benefits, or its high calcium content.
Some people dislike blue cheese due to its strong scent, its metallic notes, or its texture. Others may find the butyric acid in blue cheese off-putting, as it can taste like vomit.
If you are unsure about blue cheese, you could try an artisan blue cheese product, as these can be very different from the standard blue cheeses found in grocery stores. You could also try a blue cheese with a mild flavour and creamy texture, such as Danish Blue.
