Frederic Melton
Blue cheese is a pungent, veined cheese with a rich history dating back thousands of years. It is made from cow's, sheep's, or goat's milk and is characterised by its blue, green, grey, or dark veins or spots of mold. The mold, Penicillium Roqueforti, is added to the milk along with other starter cultures, and the cheese is then typically shaped into wheels or blocks and left to age. The aging process can last from several weeks to several months and greatly impacts the flavor and texture of the cheese, resulting in a range of tastes and textures from mild and creamy to strong and crumbly. Blue cheese is often described as salty, bold, and pungent, with a strong aroma. It is a popular choice for cheeseboards and pairs well with dried fruits, pears, apples, figs, and walnuts.
| Characteristics | Values |
|---|---|
| Appearance | Blue, green, grey, or dark veins or spots of mould |
| Texture | Crumbly, creamy, dense, fudgy, smooth, moist, or dry |
| Flavour | Strong, salty, peppery, sweet, savoury, nutty, mild, or creamy |
| Aroma | Pungent |
| Colour | Blue, green, grey, or dark |
| Milk | Cow, sheep, or goat |
| History | Dates back thousands of years |
| Regions | France, England, Italy, Denmark, Germany, and Spain |
| Examples | Roquefort, Stilton, Gorgonzola, Danish blue, Valdeon, and Cabrales |
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What You'll Learn
Blue cheese's history
Blue cheese is a generic term for cheese produced with cow's milk, goat's milk, or sheep's milk and ripened with cultures of the mould Penicillium. The mould, Penicillium roqueforti, is responsible for the greenish-blue appearance of blue cheese. The distinctive flavour and aroma of blue cheese are a result of methyl ketones produced by the Penicillium roqueforti mould.
The history of blue cheese dates back thousands of years, with evidence of its consumption as early as 800 to 400 BC in the Hallstatt Period. The miners of this period in Austria were found to have consumed blue cheese and beer. One of the first blue cheeses, Roquefort, is said to have originated in France and gained recognition there. According to legend, Roquefort was discovered when a young boy abandoned his meal of bread and ewe's milk cheese in a cave, only to return months later and find it transformed by mould.
Gorgonzola, originating from Italy, is another one of the oldest known blue cheeses, believed to have been created around AD 879. However, it is said that it did not develop its characteristic blue veins until the 11th century. Stilton, a classic English blue cheese, is a relatively new addition, becoming popular in the early 1700s.
Over time, numerous varieties of blue cheese have been created, such as the 20th-century Danablu and Cambozola, which were inspired by the demand for Roquefort-style cheeses. Blue cheeses like Dana Blu from Denmark and Castello Traditional Danish Blue have also contributed to the diverse range of flavours and textures found in this category of cheese.
The process of making blue cheese involves specific steps to encourage the growth of mould and develop its distinctive characteristics. The mould is applied to the finished cheese, and the cheese is "'spiked" with rods or pierced to allow air to reach the spores and promote mould growth. This process also softens the texture and enhances the flavour.
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Blue cheese's aroma and flavour
Blue cheese is known for its distinct blue mould appearance and strong flavour. The cheese is often characterised by a crumbly texture and pungent aroma. The flavour and aroma of blue cheese vary depending on the type of milk used, the diet of the animal, and the cheesemaking techniques.
The blue veins in the cheese are created by piercing the cheese with stainless steel rods or needles to let oxygen circulate and allow the mould to grow. This process also softens the texture and helps create its distinctive flavour. The mould used to create the blue veins can be Penicillium roqueforti, which is added to the milk along with other starter cultures, or Penicillium glaucum, which has a softer, sweeter flavour.
The production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase, a Penicillium roqueforti inoculum is prepared, which is then sprinkled on top of the curds along with Brevibacterium linens. The curds are then formed into cheese loaves with a relatively open texture. Salt is added to provide flavour and act as a preservative.
The final step in the production of blue cheese is ripening the cheese by ageing it. The ageing process can vary from several weeks to several months and significantly impacts the flavour and texture of the blue cheese. A longer ageing period results in a stronger, crumbly texture, while a shorter ageing period produces a milder, creamier cheese.
Blue cheese is known for its bold and salty flavour profile. It can be paired with dried fruits, pears, apples, figs, and walnuts. When served with wine, it is recommended to choose an intense red wine or a sweet dessert wine to balance the saltiness of the cheese.
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Blue cheese's appearance
Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium Roqueforti. The final product is characterized by green, grey, blue, or dark veins or spots of mold throughout the cheese paste. These veins develop naturally, but the process can be accelerated by piercing the cheese with stainless steel rods to let the oxygen circulate and allow the mold to grow. This process also softens the cheese and helps create its distinctive flavor.
Blue cheese is known for its distinct blue mold appearance, crumbly texture, and pungent aroma. The mold spores are introduced to the milk or to the curds during the cheese-making process. The cheese is then shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. During the aging process, the blue mold develops, creating the characteristic veins. The aging process can significantly impact the flavor and texture of the blue cheese, resulting in a range of tastes and textures, from mild and creamy to strong and crumbly.
The appearance of blue cheese can vary depending on the type of milk used, the animals' diet, and the cheesemaking techniques employed. For example, Roquefort, a renowned blue cheese from France, is made from sheep's milk and aged in natural caves, resulting in a distinct flavor and texture. On the other hand, Gorgonzola, an Italian blue cheese, can have a creamy texture and a milder flavor. Stilton, a well-known English blue cheese, is often described as having a crumbly texture and a strong flavor.
The process of piercing the cheese to promote mold growth can also affect the appearance of blue cheese. The piercings, or "veining," allow air to reach the spores and promote the development of mold veins. This process can create isolated pockets of mold or extensive veining, depending on the moisture content of the curds. The timing of when the cheese is pierced during the aging process can also impact the development of mold veins.
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Blue cheese's texture
Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium Roqueforti. The texture of blue cheese can vary from creamy and mild to strong and crumbly, depending on the specific type of cheese and the aging process.
The process of making blue cheese involves several steps to encourage the growth of the characteristic blue mold. The cheese is typically made from cow's, sheep's, or goat's milk, which is then curdled using rennet or other coagulating agents. The curds are then cut and separated from the whey. After the curds are formed, they are mixed with Penicillium Roqueforti, which is responsible for the growth of the blue mold.
The curds are then put into forms to create wheels or blocks and left to age for several weeks to several months in cool, humid environments. During the aging process, the blue mold develops, creating the distinctive blue veins throughout the cheese. The aging process can significantly impact the texture of the blue cheese. A longer aging time will result in a stronger, more crumbly texture, while a shorter aging time will produce a milder, creamier cheese.
Additionally, the amount of moisture left in the curd can affect the texture of blue cheese. A wet, spongy curd will collapse when pierced, resulting in isolated pockets of mold rather than extensive veining. The type of blue mold used also plays a role in texture development. For example, P. glaucum has a softer, sweeter flavor than P. Roqueforti, resulting in a smoother, less crumbly texture.
Overall, the texture of blue cheese can range from creamy and mild to strong and crumbly, depending on various factors such as aging time, moisture content, and the type of mold used. Blue cheese is a versatile and delicious ingredient that can add a unique touch to many dishes.
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Blue cheese's pairing
Blue cheese is a popular choice for cheeseboards, adding colour, texture, and a punchy flavour. It is a versatile ingredient that can be paired with a variety of foods and drinks.
Blue cheese is often characterised by its crumbly texture, pungent aroma, and strong, salty flavour. The distinct blue veins are created by piercing the cheese with steel rods to allow oxygen to enter and activate the mould. This process also softens the texture and contributes to its unique flavour.
When pairing blue cheese with other foods, consider the following:
- Fruits: Blue cheese pairs well with fruits such as apples, pears, and persimmons. It can be crumbled over a salad or sliced and served with candied walnuts and a vinaigrette dressing. For an indulgent treat, try dipping the cheese in melted dark chocolate to bring out its earthy qualities.
- Nuts: Walnuts are a classic pairing with blue cheese, but it also goes well with pine nuts, especially when combined with spinach and cream cheese in a stuffed chicken breast. For a simple snack, enjoy blue cheese with crunchy fresh bread and an assortment of nuts.
- Meat: Blue cheese has a natural meatiness that complements red meat. It can be melted on top of a steak or burger, or used as a sauce for chicken wings or sweet potato fries. For vegetarians, swap out the steak for a portobello mushroom or try a blue cheese, caramelised onion, and potato pizza.
- Baked goods: Blue cheese can be enjoyed with crackers or a baguette, especially when paired with butter or honey. For a festive treat, try it with gingerbread cookies, which offer a combination of sweetness and spice that complements the cheese.
- Drinks: While blue cheese and wine is not always a great combination, sweet wines and fortified wines tend to work well. Apple or pear cider can also be a good choice, as can black tea or coffee.
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Frequently asked questions
Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium roqueforti.
Blue cheese has a strong flavor and a bold, salty flavor profile. The flavor can range from mild and creamy to strong and crumbly, depending on the aging process.
Blue cheese pairs well with dried fruits, pears, apples, figs, and walnuts. As for drinks, intense red wines or sweet dessert wines are good options.
