Frederic Melton
Blue cheese is a general classification of cheeses that have had Penicillium mould added, resulting in a distinct appearance and smell. Despite the long list of options, only five blue cheese varieties are considered traditional classics. However, there are many unique types of blue cheese, with variations in strength, aroma, flavour, texture, and milk type. Blue cheese can be eaten on its own or used as an ingredient in dishes such as buffalo chicken wings, steak sauce, or Quattro Formaggi pizza.
| Characteristics | Values |
|---|---|
| General Classification | Blue cheese is a general classification of cheeses with blue, blue-grey, or blue-green spots or veins created by the addition of cultures of edible molds. |
| Mold Type | Penicillium roqueforti and Penicillium glaucum are common types of mold used in blue cheese production. |
| Flavor | Blue cheeses can vary in flavor from mild to strong, slightly sweet to salty or sharp. |
| Color | The color of blue cheeses can range from pale to dark. |
| Consistency | Blue cheeses can have a liquid to hard consistency. |
| Smell | Blue cheese can have a distinctive smell, either from the mold or from specially cultivated bacteria such as Brevibacterium linens. |
| Spore Injection | Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form. |
| Aging Process | Blue cheeses are typically aged in temperature-controlled environments, such as caves, to promote mold development and enhance flavor. |
| Culinary Uses | Blue cheese can be eaten by itself, spread, crumbled, or melted into or over foods, such as salads and meats. It is also used in recipes like the Smokey Blue Cheese Wedge, which combines blue cheese with honey. |
| Pairing | Blue cheeses are great for pairing with beverages like dessert wines, strong beers, bold coffee, and distilled spirits. |
| Diversity | There is a wide variety of blue cheeses, including Danish Blue Cheese, Stichelton, Montagnolo, Gorgonzola, Roquefort, Stilton, Danablu, Cambozola, and many more. |
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What You'll Learn
Blue cheese is made by adding mould to the milk or curds
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added. This gives the final product its distinctive blue, or blue-grey veins throughout. Blue cheese is made by adding mould to the milk or curds. The most common mould culture is Penicillium Roqueforti, which is added to the milk or sprinkled on top of the curds. The blue veins can also be created by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside of the cheese. This encourages the blue mould to mature and develop flavour as it ages.
Blue cheese is made from the milk of cows, sheep, buffalo, or goats. The milk is usually pasteurised, though some blue cheeses, like Roquefort, are not. After the milk has been soured, a starter culture is added, which contains bacteria and enzymes to convert lactose into lactic acid. This lowers the pH of the milk and prepares it for the next step. Once the starter culture has been added, the mould culture is introduced to the milk, or to the curds.
After the cheese has been shaped, it is typically aged for several weeks or months. During this time, the mould continues to grow and produce enzymes that contribute to the flavour and texture of the cheese. The affineur regularly checks and tastes each batch to ensure the cheese is maturing properly. Once the cheese has matured, it is cut and wrapped and ready to be consumed.
Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods. It is a famously versatile cheese, and can be tossed into salads, melted on meats, or used in sauces.
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Blue cheeses vary in flavour, colour, and consistency
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a final product spotted or veined with blue or blue-grey mould. Blue cheeses vary in flavour, colour, and consistency.
The flavour of blue cheese ranges from mild to strong, slightly sweet to salty or sharp. The mould development contributes to the overall flavour of the cheese. The peppery notes in blue cheese should complement the foundational sweet or savoury flavour. The breakdown of milk fats and fatty acids by the mould also gives blue cheese a rich flavour and aroma. The cheesemongers at Sheridans in Ireland, for instance, rave about the interplay of milk and blue flavours in Roquefort.
The colour of blue cheese varies from pale to dark. The blue or blue-grey mould in the cheese is responsible for this variation in colour.
The consistency of blue cheese ranges from liquid to hard. Some blue cheeses, like Gorgonzola Dolce, are luxuriously creamy, while others like Roquefort Le Vieux Berger are complex in flavour and have a well-balanced profile with hints of spice, richness, and subtle nuttiness. Blue cheeses like Stichelton, crafted with raw milk, have a buttery, creamy texture with a long, intricate flavour profile characterised by toasty, malty, and milky sweetness.
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Blue cheese is believed to have been discovered by accident
The key to blue cheese's distinctive flavour and appearance lies in a specific type of mould, Penicillium roqueforti. Roquefort blue cheese, for example, originates from the village of Roquefort-sur-Soulzon in France. Its flavours come from the use of unpasteurised sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves in which they are ripened. According to legend, Roquefort blue cheese was first created when a young man left his bread and cheese made from ewe's milk in a cave for many months. When he returned to his leftovers, he discovered the first Roquefort blue cheese.
Blue cheese is made by introducing Penicillium roqueforti to the cheesemaking process. This can be done by injecting the mould into the cheese or by allowing it to naturally occur during the ageing process. The cheese is then aged in a cool, humid environment, allowing the mould to grow and develop its distinctive flavour and appearance. The mould breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes.
Blue cheeses vary in flavour from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria such as Brevibacterium linens. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form or have spores applied to the finished cheese.
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Blue cheese can be eaten on its own or melted into/over food
Blue cheese is a versatile food that can be eaten in a variety of ways. While some people enjoy eating it on its own, it can also be spread, crumbled, or melted into or over other dishes. Blue cheese is a strong-flavoured cheese with a distinct smell, and it can be paired with foods and drinks that complement its boldness. For example, blue cheese is commonly tossed into salads or melted on meats. When it comes to beverages, blue cheese can hold its own against full-flavoured drinks such as dessert wines, strong beers, bold coffee, and distilled spirits.
There are many different types of blue cheese, and they can vary in flavour, colour, and consistency. Some of the most well-known blue cheeses include Roquefort, which has been enjoyed since 1925 and is known for its complex flavour and aroma; Gorgonzola, one of the oldest blue cheeses, dating back to around AD 879; and Stilton, which became popular in the early 1700s. Other notable blue cheeses include the award-winning Grand Noir, the German cheese Montagnolo, which combines creaminess with a distinct blue flavour, and Stichelton, an ancient British blue cheese recipe made with raw milk.
The unique characteristics of blue cheese come from the addition of cultures of edible moulds, specifically Penicillium roqueforti and Penicillium glaucum, which require oxygen to grow. The mould gives the cheese its blue-green spots or veins and contributes to its distinct flavour and aroma. The process of making blue cheese typically involves two phases: the culturing of spore-rich inocula and fermentation for maximum flavour. During the first phase, an inoculum of Penicillium roqueforti is prepared before the actual production of blue cheese.
Blue cheese is often considered an acquired taste due to its strong flavour and smell. However, with its unique characteristics and versatility, blue cheese has gained a dedicated following among cheese enthusiasts. Whether enjoyed on its own or as part of a dish, blue cheese adds a distinct flavour that can enhance the dining experience.
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Blue cheese is great for cooking and pairing with other foods/beverages
Blue cheese is a versatile ingredient that can elevate a variety of dishes and pairings. Its bold, spicy flavour profile and creamy texture make it a perfect addition to both casual and elevated dining occasions.
Blue cheese is an excellent choice for cooking, as its distinct flavour and aroma can enhance a wide range of recipes. It can be melted over meats, tossed into salads, or baked into dishes like pasta or flatbread. For instance, a juicy combination of Gorgonzola and beef with heirloom tomatoes or a vegetarian French onion soup with blue cheese and oloroso sherry. It can also be used as a topping for crostini, polenta, or quesadillas, providing a creamy texture and a punchy flavour.
When it comes to pairing, blue cheese offers a wide range of options. A classic pairing is with green pears, providing a sweet contrast to the salty, peppery notes of the cheese. Honey is another well-loved companion, offering a sweet embrace to balance the boldness of the blue cheese. For a more unexpected pairing, ginger cookies are a delightful choice, with their warm, spiced notes intertwining beautifully with the richness of the cheese. The crumbly, buttery texture of the cookies creates a delightful contrast with the creamy mouthfeel of blue cheese.
Blue cheese also pairs exceptionally well with walnuts. Toasting walnuts in a skillet with sugar, salt, and pepper creates a sweet and savoury contrast that complements the cheese's flavour. Dried cherries, figs, and fresh apples are other fruit options that can be paired with blue cheese, offering a range of flavours and textures. For a more indulgent pairing, caramelised onion relish is a perfect match, with its rich, sweet flavours enhancing the salty notes of blue cheeses like Stilton or Maytag Blue.
Additionally, blue cheese is renowned for its ability to stand up to full-flavoured beverages. It pairs well with dessert wines, strong beers, bold coffee, and distilled spirits. When served with these beverages, the assertive flavours of blue cheese create a harmonious balance, making it a favourite among those who enjoy both cheese and robust drinks.
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Frequently asked questions
There are several types of blue cheese, with five considered "traditional classics".
The traditional classic blue cheeses are:
- Roquefort
- Gorgonzola
- Stilton
- Rogue River Oregon Blue
- Fourme D’Ambert
Blue cheese is defined by the addition of Penicillium mould cultures, which give it its distinctive veined appearance and strong smell.
Blue cheese is nutrient-dense, containing vitamins, minerals and natural compounds that are beneficial to health. Studies have shown that a substance in blue cheese called spermidine may improve heart health and longevity.
