Randy Chandler
Blue cheese is a polarizing food—some people love it, and some people hate it. In fact, blue cheese was listed as one of the 10 most hated foods in the UK, with 34% of people saying they can't stand blue-veined cheeses. However, blue cheese also has its fans; at the World Cheese Awards, a blue cheese was named the Greatest Cheese in the World. So, what accounts for the differing opinions on blue cheese? Some experts argue that it's an acquired taste that some will never acquire, with its strong flavours and aromas arising from the breakdown of milk fats and the metabolism of blue mould. Others argue that people's aversion to blue cheese could be based on a lack of experience or initial negative experiences with a blue cheese that was too strong.
| Characteristics | Values |
|---|---|
| Blue cheese was listed as the 7th most hated food in the UK | 34% of people can't stand blue cheese |
| Blue cheese is said to be divisive | N/A |
| Blue cheese is off-putting by nature | N/A |
| Blue cheese is an acquired taste | N/A |
| Blue cheese has a bad reputation due to the chemical compound 2-Pentanone | N/A |
| People with a "closed pallet" may not like blue cheese | N/A |
| People who are sensitive to certain flavors may not like blue cheese | N/A |
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What You'll Learn
Blue cheese is an acquired taste
However, the number of people who are averse to blue cheese may be decreasing over time. Some experts attribute the dislike of blue cheese to a lack of exposure to the wide variety of blue cheeses available. For example, David Gremmels, president of Rogue Creamery, has a challenge where he offers people a small crumble of his Smokey Blue cheese, and at least 95% of the time, they are won over. Similarly, Elizabeth Nerud, a certified pro through the American Cheese Society, believes that reluctant customers can find their way to a blue cheese they love if they are carefully guided rather than pushed.
The process of making blue cheese involves adding cultures of edible molds, which create blue-green spots or veins throughout the cheese. Blue cheeses vary in flavour, colour, and consistency. They are typically aged in temperature-controlled environments. The distinct flavour of blue cheese is developed through the addition of modified milk fat, which stimulates the release of free fatty acids. Salt is also added to provide flavour and act as a preservative.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, creating an environment favourable for the growth of harmless mold. Gorgonzola, one of the oldest known blue cheeses, was created around AD 879, although it did not contain blue veins until the 11th century. Other popular blue cheeses include Stilton, Roquefort, and Danablu.
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People's sensitivity to certain flavours
Blue cheese is divisive, with some people loving it and others hating it. In the UK, blue cheese was voted the 7th most hated food, with 34% of people saying they can't stand blue-veined cheeses such as British Stilton, French Roquefort, and Spanish Valdeon. However, at the World Cheese Awards in Italy, a blue cheese from Oregon's Rogue Creamery was named the "Greatest Cheese in the World".
People's sensitivity to certain flavors, such as those found in blue cheese, may be due to a variety of factors. One factor is individual differences in taste perception, with some people being more sensitive to certain flavors than others. For example, some people are unable to enjoy blue cheese due to its high butyric acid content, which Tonya Schoenfuss, a Ph.D. in dairy science, compares to the taste of vomit. This sensitivity to specific flavors may also be related to the perception of bitterness, which is influenced by genetic variations in taste receptors.
Another factor is exposure and experience. Some people may have had limited exposure to the wide variety of blue cheeses available, and their initial experience with a strong or poor-quality blue cheese may have put them off. David Gremmels, president of Rogue Creamery, suggests that the piquancy of blue cheese can be overwhelming, and the acidity, metallic notes, and texture created by homogenization and standardization in commodity blue cheeses may be off-putting to some. However, he has found that even those who claim to dislike blue cheese can often be won over by trying a high-quality, artisanal blue cheese product, such as his award-winning Rogue Smokey Blue.
The production process of blue cheese may also influence people's sensitivity to its flavor. Blue cheese is made by adding cultures of edible molds, which create blue-green spots or veins throughout the cheese. The addition of modified milk fat stimulates the release of free fatty acids, which is essential for the rapid flavor development of blue cheese. The type of milk, the specific cultures used, and the aging process can all impact the final flavor of the cheese.
Finally, genetic variations in taste receptors may also play a role in people's sensitivity to certain flavors. For example, a percentage of people taste nothing but soap when eating fresh-cut cilantro, while others do not detect this soapy flavor. This sensitivity to cilantro is thought to be due to genetic variations in olfactory-receptor genes, which can also influence the perception of other flavors.
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Negative experiences with blue cheese
Blue cheese is said to be one of the most divisive foods, with some people loving it and some hating it. In fact, a British website listed it as the 7th most hated food in the UK, with 34% of people saying they can't stand blue-veined cheeses.
There are several reasons why someone might have a negative experience with blue cheese. Firstly, blue cheese contains an edible mold that gives it a pungent taste and scent, which may be off-putting to some people. The mold can also affect the texture of the cheese, making it seem slimy or fuzzy, which can be unappealing.
Another reason for negative experiences with blue cheese could be limited exposure or initial negative experiences with strong-tasting blue cheeses. Some people may also be sensitive to certain flavors or have a closed palate, which makes it difficult for them to enjoy the unique taste of blue cheese.
Additionally, blue cheese can go bad just like any other cheese, and eating spoiled blue cheese can cause food poisoning. It's important to check the expiration date, smell, and color of the cheese to ensure it's still safe to consume. If the cheese has turned pink, brown, or green, or if it smells like ammonia, it should be discarded.
Finally, blue cheese can be high in butyric acid, which is also present in rancid butter and has been described as tasting like vomit. This may be a turn-off for some people, especially those with sensitive palates.
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Blue cheese varieties
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in a distinct smell and blue or blue-grey veins throughout. Blue cheese can be eaten on its own or spread, crumbled, or melted into or over foods. It is often paired with fruits and nuts and can be used in sauces or salad dressings.
There are many varieties of blue cheese, with France having the most. Five blue cheese varieties are considered "traditional classics", including:
- Roquefort: This is made with unpasteurized sheep's milk and is considered one of the first blue cheeses. It is a semi-hard, crumbly, and creamy cheese with a dark white paste and bright blue-green veins. It has a pungent smell and a sharp, salty, and acidic taste. Roquefort is named after the French village of Roquefort-sur-Soulzon, where it is produced in local caves.
- Gorgonzola: This is a seminal Italian variety of blue cheese, named after the town of Gorgonzola. It is made with whole pasteurized cow's milk and comes in two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavour, and Gorgonzola Piccante, which is hard and crumbly with a rich, intense flavour.
- Blue Stilton: This is a cow's milk cheese produced in England. It has a creamy, nutty, and slightly sharp flavour.
- Cabrales: This Spanish cheese is made with raw, unpasteurized cow, goat, or sheep milk. It has a dark, almost yellowish paste with extensive blue-grey veins. It has a firm, moist, and creamy texture and a robust, salty, and slightly spicy flavour that becomes sharper with age.
- Danablu: Often marketed as Danish Blue in the US, this cheese is made from full-fat pasteurized cow's milk. It has a semi-soft, creamy, and crumbly texture with a mellow, sharp, and savoury flavour.
Other varieties of blue cheese include Fourme d'Ambert, a French cheese dating back to Roman times, and Castello Double Crème Blue, a French cheese made from sheep's milk.
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Blue cheese is divisive
However, blue cheese also has its fair share of lovers and admirers. At the World Cheese Awards in Bergamo, Italy, a moldy blue cheese from Oregon's Rogue Creamery, called Rogue River Blue, was named the Greatest Cheese in the World. This blue cheese was swaddled in grape leaves that had been soaked in a pear liqueur.
So, what makes blue cheese so divisive? One factor could be the "vomit factor". Tonya Schoenfuss, who holds a Ph.D. in dairy science, attributes this to the presence of butyric acid in blue cheese, which is also found in rancid butter and is described as tasting like vomit. This may be especially off-putting to "supertasters", or people who are sensitive to certain flavors.
Another reason for the polarization surrounding blue cheese could be a lack of exposure or negative initial experiences. David Gremmels, president of Rogue Creamery, notes that many people who reject mold-laden cheese may have had limited exposure to the wide variety of blue cheeses available. Gremmels also believes that the number of people put off by blue cheese is decreasing and may be as low as 2-3%. Elizabeth Nerud, a certified pro through the American Cheese Society, agrees that reluctant customers can be guided to find a blue cheese they love.
Despite the divisiveness of blue cheese, Fitzgerald, a Certified Cheese Professional through the American Cheese Society, feels that everyone, except those with a "closed pallet", should be able to find a blue cheese they enjoy.
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Frequently asked questions
According to a 2019 article on the British website Good to Know, 34% of people surveyed said they disliked blue cheese. However, this percentage is decreasing, and some sources estimate that only 2-3% of people dislike it.
Some people are instinctively averse to blue cheese because of its mouldy appearance. Others find its strong scent off-putting, or dislike its piquancy, acidity, and texture.
Blue cheese sceptics can be guided towards varieties they might enjoy by a knowledgeable cheese specialist. Pairing blue cheese with the right food or drink, such as fruit or dessert wine, can also help ease haters into enjoying it.
