Randy Chandler
Blue cheese is a delicious addition to many dishes, but crumbling it can be a challenge. The creamier varieties tend to smear and smush, making a mess, while the drier types can be easier to crumble. To avoid a sticky situation, it's recommended to chill the cheese in the freezer for a few minutes before crumbling it with a fork. Another mess-free method is to break off chunks and crumble them inside a plastic bag. For those who prefer convenience, pre-crumbled blue cheese is also available, although some may prefer the taste and texture of freshly crumbled cheese.
| Characteristics | Values |
|---|---|
| Cheese Type | Blue Cheese, Chèvre |
| Crumbling Technique | Place the cheese in the freezer for 2-3 minutes, crumble with a fork |
| Crumbling Technique 2 | Break off chunks and crumble them inside a plastic bag with your fingers |
| Crumbling Difficulty | Creamier blue cheeses don't crumble well |
| Pre-crumbled Options | Store-bought bacon bits, pre-crumbled blue cheese |
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What You'll Learn
Blue cheese smears, so chill it in the freezer
Blue cheese is notorious for smearing and smushing instead of crumbling. To avoid this, it's important to chill the cheese before crumbling. While a fridge can help, it doesn't get cold enough to prevent blue cheese from smearing. For best results, place the cheese in the freezer for a few minutes to harden it. Two to three minutes should be enough to firm up the fat in the cheese, making it easier to crumble and retain its shape.
When crumbling the cheese, use a fork instead of your fingers, as hands are warm and can melt the cheese. You can also try crumbling the cheese inside a plastic bag with your fingers to avoid a mess. This method is quick and easy to clean up.
It's worth noting that while chilling the cheese helps with crumbling, it's best to let the cheese return to room temperature before serving for optimal taste.
Additionally, the type of blue cheese you use can impact its ability to crumble. Drier varieties tend to crumble more easily when sliced, while the creamier ones are more challenging to crumble and tend to smear.
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Crumble with a fork, not fingers
Crumbling blue cheese with a fork is a great way to avoid a mess. Blue cheese tends to smear and smush, especially the softer varieties, and using a fork can help you achieve the desired crumbly texture.
Before you begin crumbling, it's important to chill the cheese. Place the cheese in the freezer for a few minutes to firm it up. This step is crucial, as it will help the cheese keep its shape when you start crumbling. Two to three minutes in the freezer should be enough to firm up the cheese without freezing it solid.
Now, take your chilled blue cheese and a fork. Hold the cheese with one hand and use the fork with the other to break it up into smaller pieces. The tines of the fork will help you create uniform crumbs, and using a fork instead of your fingers will also keep the cheese cool, as hands are naturally warm.
Using this method, you can achieve neatly crumbled blue cheese that hasn't turned into a smeared mess. It's a simple yet effective technique that works well for blue cheese and other soft cheeses like goat cheese.
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Break off chunks and crumble in a plastic bag
Crumbling blue cheese can be a messy affair, with softer varieties tending to smush and smear. One way to avoid this is to chill the cheese in the freezer for a few minutes before crumbling. However, if you're looking for a mess-free way to crumble blue cheese, you can try the plastic bag method.
Start by breaking off a chunk of blue cheese from the block. Place the chunk into a plastic bag. Using your fingers, crumble the cheese inside the bag. This technique keeps the crumbles contained within the bag, minimizing cleanup. You can then store the crumbled cheese in the same bag, ready for use. This method is quick and efficient, and you'll have perfectly crumbled blue cheese without the mess!
It is worth noting that this method works best with block cheeses, and blue cheese can be particularly challenging to crumble due to its soft and creamy texture. Chilling the cheese before crumbling can help, but if it gets too cold, it may become difficult to crumble at all. Therefore, it is important to strike a balance when chilling the cheese in the freezer, only leaving it for a few minutes.
Additionally, the type of blue cheese you choose will impact how well it crumbles. The creamier varieties tend to be softer and more challenging to crumble, while the drier types crumble more easily when sliced. So, if you're looking for a blue cheese to crumble, opt for a drier variety.
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Dryer blue cheese crumbles better
Blue cheese is a strong-flavoured, unique variety of cheese with a dedicated fan following. Crumbling blue cheese can be a messy affair, with the softer varieties tending to smear and smush. The creamier varieties do not crumble well, while the drier ones crumble better.
To crumble blue cheese, it is best to start with a drier variety. A small block of cheese is preferable to pre-packaged crumbles, as the former tends to crumble better. The cheese should be nice and cold, and it is recommended to place the package in the freezer for a few minutes to achieve this. The extra cold temperature firms up the fat in the dairy, helping the cheese keep its shape as you break it up. Using a fork instead of your fingers also helps to keep the cheese cold, as hands are warm.
If you are looking for a mess-free way to crumble blue cheese, an easy method is to break off chunks of the cheese and crumble them inside a plastic bag with your fingers. This way, there is very little cleanup required.
Blue cheese can also be frozen for long-term storage. If you plan to store blue cheese in the freezer, it must be cut into pieces no larger than half a pound each. For crumbled blue cheese, divide it into portions of similar weight. The cheese should be double-wrapped, first with wax or parchment paper, and then in a moisture and oxygen-free environment.
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Pre-crumbled blue cheese is an option
However, it's important to note that some people may prefer to crumble their blue cheese themselves to ensure the best quality and taste. The pre-packaged crumbles might not meet the expectations of blue cheese connoisseurs, who believe that a small block of blue cheese will always be superior. For those who want to attempt crumbling their own blue cheese, there are a few techniques to consider.
One method is to chill the cheese before crumbling it. By placing the cheese in the freezer for a few minutes, the fat in the dairy firms up, making it easier to crumble neatly without creating a mess. However, it's important not to leave the cheese in the freezer for too long, as it still tastes best at room temperature.
Another technique for crumbling blue cheese is to use a plastic bag. Breaking off chunks of cheese and crumbling them inside a plastic bag with your fingers can help contain the mess and make cleanup easier. This method may be preferred by those who want to avoid the smearing and smushing that can occur when crumbling soft blue cheese with a fork or fingers on a cutting board.
Ultimately, the decision to use pre-crumbled blue cheese or crumble it yourself depends on personal preference and convenience. Pre-crumbled blue cheese can be a timesaver and a convenient option for busy cooks, but crumbling it yourself allows for a fresher, higher-quality product.
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Frequently asked questions
Place the blue cheese in the freezer for a few minutes to make it extra cold and firm. Then, use a fork to break it up, as hands can be too hot.
Blue cheese tends to smear and smush, especially the softer varieties. Chilling the cheese in the freezer will help with this.
Only put the cheese in the freezer for two to three minutes. It needs to be cold to crumble well, but it tastes best at room temperature.
Break off a chunk of blue cheese and crumble it inside a plastic bag with your fingers. Then, you can store the crumbled cheese in the same bag.
