Patrick Oconnell
Blue cheese is a distinctive and versatile ingredient that can be used in a variety of dishes, from salads to desserts. It is a type of cheese that contains veins of blue or green mould, created by piercing the cheese and allowing oxygen to enter, or by adding mould spores during the heating process. Blue cheese has a strong flavour and smell, which can vary from mild to strong, salty to sharp, and sweet to savoury. It is often paired with sweet foods such as honey, fruit, or nuts, and is commonly enjoyed as part of a cheeseboard or melted on top of a burger. Blue cheese is produced on a commercial scale worldwide and includes well-known varieties such as Stilton, Gorgonzola, and Roquefort.
How to get into blue cheese
| Characteristics | Values |
|---|---|
| Blue cheese type | Roquefort, Gorgonzola, Stilton, Cambozola, Danablu, Camembert, Brie, Cashel Blue, Danish Blue, Maytag, Smokey Blue, Rogue Creamery, Fourme d'Ambert, Gorgonzola Dolce |
| Blue cheese taste | Mild to strong, slightly sweet to salty or sharp |
| Blue cheese colour | Pale to dark |
| Blue cheese consistency | Liquid to hard |
| Blue cheese smell | Distinctive, from the mold or from various specially cultivated bacteria such as Brevibacterium linens |
| Blue cheese recipes | Melt on top of a burger, make a dip, make a dessert, melt in a grilled cheese, mix with unsalted butter and spread on a baguette, make a steak sauce, add to a salad, drizzle over chicken wings, add to pasta, stir into a soup |
| Blue cheese pairings | Wine (port, dry riesling, medium-bodied to bigger reds, barley wine, stouts, whisky, pumpkin beer), pear, apple, grapes, dried figs, honey, fresh or sun-dried tomatoes, roasted garlic, walnuts, hazelnuts, mustard, olives, roasted mushrooms |
| Blue cheese production | Two phases: culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor |
| Blue cheese ingredients | Raw milk (from cattle, goats or sheep), Penicillium roqueforti or glaucum, rennet, Streptococcus lactis |
| Blue cheese process | Milk is mixed and pasteurized at 72 °C (162 °F) for 15 seconds, acidification occurs, coagulation, curds are cut, curds are stirred and drained, curds are transferred to molds, piercing or 'needling' to create air holes |
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What You'll Learn
Making it at home
Making blue cheese at home can be a fun and rewarding experience, but it requires patience, attention to detail, and a full day's dedication. Here is a step-by-step guide to making your own batch of blue cheese:
Preparation:
Before you begin, ensure your workspace is clean and sanitized. Wipe down countertops, stovetops, and any equipment you will be using with warm water and soap. It is also recommended to wear gloves, especially if you have sensitive skin. Remember to wash your hands thoroughly before starting.
Ingredients and Equipment:
You will need the following ingredients:
- 2 gallons (7.6 liters) of whole milk (cow, goat, or sheep milk)
- 2 cups (470 mL) of cream
- Yogurt or cultured buttermilk
- Mesophilic starters
- Calcium chloride
- Blue cheese mixture (Penicillium roqueforti)
- Diluted rennet
For equipment, gather:
- A large stockpot with a lid
- A thermometer
- A spoon, knife, cheese mold, cheesecloth, colander, mesh grate, and cheese mats
- A stainless-steel needle or a metal kebab skewer
- A bucket or container for aging
Instructions:
- Sterilize all your equipment, especially the items that will come into direct contact with the cheese mixture.
- Boil smaller items like the spoon, knife, cheese mold, etc., in the stockpot for 10 minutes to ensure they are sterile and free from harmful bacteria.
- Prepare the milk and cream mixture by combining them in the stockpot. Attach a thermometer to the side of the pot.
- Slowly heat the milk and cream mixture to 88 °F (31 °C). Avoid high heat to prevent scalding.
- While the milk is heating, blend the blue cheese with water.
- Once the milk reaches the desired temperature, sprinkle in the yogurt or buttermilk, mesophilic starters, and calcium chloride. Stir well to dissolve.
- Cover the pot and let the milk mature for about 60 minutes. This allows the starter bacteria to grow and acidify the milk. Maintain the temperature at 88 °F.
- After an hour, check the temperature again. Add warm water if needed to maintain the desired temperature.
- Add the diluted rennet to the milk and gently stir for one minute.
- Cover the pot again and let it rest undisturbed for at least an hour, or until the curd sets. The curd should be a solid, jello-like mass that "breaks" when pressed.
- Once the curd is set, cut it into even pieces, approximately 1/2-5/8” in size. Allow the cut curd to rest for 5 minutes, then slowly stir for 20 minutes.
- Let the curd coagulate further. It should be very firm to the touch. This may take up to 90 minutes.
- Reduce the whey in the vat and bring the curds to the surface. This creates space between the curds for the blue mold to grow.
- Add the blue cheese mixture and stir well.
- Transfer the mixture to a cheese mold lined with cheesecloth.
- Allow the cheese to age. Place the cheese in a dark, humid location, such as a basement or dark closet. Aim for 85%-90% humidity and a temperature between 50-55 °F (10-13 °C).
- Flip the cheese over and sprinkle it with salt every day for the first three days. Continue flipping the cheese daily for the first week, then flip it every 4-5 days.
- After about two weeks, it's time to pierce the cheese to create air holes. Use a sterilized stainless-steel needle or metal skewer to poke holes from top to bottom. This allows oxygen to reach the interior, forming the characteristic blue veins.
- Continue aging the cheese, flipping it regularly. After a month, you'll start seeing blue, red, and possibly white mold on the surface.
- Scrape off the surface mold gently with a spatula and continue aging. Repeat this process at least once a month for 2-2.5 months.
- Finally, after the aging period, scrape the cheese one last time and wrap it tightly in cheese wrap or foil.
Now you have your very own homemade blue cheese! Enjoy its earthy, pungent flavor and impress your friends with your cheese-making prowess.
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Pairing with steak
Blue cheese is a flavour powerhouse with a distinctive blue-green marbling and bold, spicy flavour profile. While it may be less common to see steaks covered in cheese, blue cheese is considered the absolute perfect pairing for a rich piece of beef.
The pungent flavour of blue cheese balances out the rich, beefy flavour of steak. The creamy and crumbly texture of blue cheese also creates a nice contrast to the tender, juicy steak. The bold and savoury character of blue cheese works particularly well with the rich umami flavours of steak.
There are many varieties of blue cheese available to use as crusts or sauces on your steaks, including English-made Stilton, French Roquefort, and Italian Gorgonzola, all of which have their own unique textures and flavour profiles. For example, the spicy richness of Stilton finds a perfect counterpoint in the natural sweetness and slight tartness of apricots.
When it comes to preparing blue cheese-topped steak, simply crumble the blue cheese on top of the steak and let it melt slightly from the residual heat. If you're looking for a more indulgent option, you can also wrap your steak in bacon and then top it with blue cheese, creating an even richer flavour profile.
For a more sophisticated approach, try infusing your blue cheese with other ingredients before pairing it with steak. One option is to mix blue cheese with herbs, spices, or nuts to create a compound butter that can be generously slathered on top of your cooked steak. This technique adds a depth of flavour and a luxurious mouthfeel to your dish.
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Using in salads
Blue cheese is a versatile ingredient that can add a salty, tangy kick to your salad. Here are some tips and ideas for using blue cheese in salads:
Choosing the Right Blue Cheese
Firstly, select a blue cheese that suits your taste. Blue cheeses vary in flavour from mild to strong, slightly sweet to salty or sharp, and in colour from pale to dark. Some popular varieties include Stilton, Danish blue cheese, dolcelatte, Roquefort, cambozola, and Gorgonzola. Choose a blue cheese that complements the other ingredients in your salad.
Preparing the Blue Cheese
Blue cheese can be crumbled or cubed and added directly to the salad as a topping. Crumbling the cheese creates a textured, bite-sized mouthful, while cubing the cheese allows for a more substantial, creamy mouthful. You can also incorporate blue cheese into your salad by making a blue cheese dressing. To make a simple blue cheese dressing, blend oil, sugar, salt, vinegar, and blue cheese. This dressing can be used immediately but tastes better if left to sit overnight.
Salad Ingredients
When creating a blue cheese salad, consider using a mix of leafy greens such as lettuce, rocket, spinach, or kale for a nutritional boost. You can also add crunchy elements like radishes, celery, or nuts such as pecans or walnuts. Fruits like apples or pears go well with blue cheese and add a touch of sweetness to the salad. If you're looking for something heartier, add grains like pasta, quinoa, rice, or chickpeas to make it more filling.
Protein Options
Blue cheese pairs well with proteins such as bacon, chorizo, or steak. You can chop up the bacon or steak into bite-sized pieces and allow them to cool before adding them to the salad. If you're looking for a plant-based option, consider adding chickpeas or butter beans for a protein boost.
Dressing and Seasoning
A honey and mustard dressing is a classic pairing with blue cheese, as the sweetness of the honey and the tang of the mustard complement the salty cheese. Alternatively, a balsamic dressing or a lighter option like a lemon vinaigrette can also work well. If you're making a blue cheese dressing, consider adding sugar to temper the flavour of the blue cheese and vinegar.
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Melting on a burger
Melting Blue Cheese on a Burger
Blue cheese is a great addition to a burger, giving it a tangy, creamy flavour. There are several ways to melt blue cheese onto a burger, and it's important to consider the ingredients and technique. Firstly, the beef should be of good quality, juicy, and flavoursome, with an 80:20 ratio of lean meat to fat. Lean ground beef will result in a dry burger.
Stuffing the Blue Cheese into the Patty
One way to melt blue cheese onto a burger is to stuff it into the patty. This involves mixing the ground beef with the blue cheese, along with other ingredients such as mustard, garlic, onions, Worcestershire sauce, rosemary, cinnamon, cumin, salt, and pepper. Form the mixture into patties, making sure they are flat, and cook them on a grill or in a skillet. This method ensures that the cheese melts within the meat, creating a juicy and tasty burger. However, it is important not to overwork the meat as this can cause the patties to fall apart during cooking.
Melting the Blue Cheese on Top of the Patty
Another way to melt blue cheese onto a burger is to place it on top of the patty during cooking. This method, popularised by Bobby Flay, involves flipping the burger only once to develop a browned crust, then adding the cheese and a few splashes of water to the pan. Cover the pan with a tight-fitting lid to create steam, which will melt the cheese evenly. This technique works best with a skillet or griddle, as a flat surface is needed to retain the water.
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A blue cheese and rosemary mayonnaise can also be used as a sauce on a burger. This can be made with blue cheese, rosemary, mayo, red wine vinegar, garlic powder, sugar, salt, and black pepper. This sauce can be smeared on the bun and paired with a warm patty and a healthy pile of arugula.
Tips for Melting Blue Cheese
When melting blue cheese, it is important to use a cheese that has enough moisture to melt properly. Pre-crumbled blue cheese may not melt as well as freshly crumbled cheese. Additionally, when mixing blue cheese into the patty, it is important not to overwork the meat to prevent the patties from falling apart during cooking. Finally, when melting blue cheese on top of the patty, it is crucial to add the cheese at the right time and let it properly melt.
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Creating a dip
A blue cheese dip is a great way to enjoy blue cheese, and it's easy to make. You can serve it with buffalo cauliflower, bell pepper, celery, or carrot sticks, or even with fruit. It's also a great dip for chicken wings, or with a platter of vegetables.
Ingredients
The ingredients for a blue cheese dip are simple: a base of sour cream or Greek yoghurt, blue cheese, chives or green onion, fresh garlic, salt and pepper. You can also add a dash of Worcestershire sauce, a pinch of sugar, and celery seed. If you want to add a little heat, add some Tabasco sauce.
If you want a lighter dip, you can use Greek yoghurt instead of sour cream, and if you want a thicker dip, omit the milk. You can also add a squirt of lemon juice, and some people prefer to use garlic powder instead of fresh garlic.
Method
Mix all the ingredients together in a bowl, and leave to chill in the refrigerator for a couple of hours before serving. The longer it chills, the better it tastes. It will keep in the refrigerator for up to four days.
Variations
You can use different types of blue cheese, such as Danish Grand D'Or, or Stilton, or even feta cheese instead of blue cheese. You can also add horseradish, or sherry vinegar.
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Frequently asked questions
Blue cheese is an acquired taste, so it's best to start with milder varieties, such as those with a few blue streaks or no veins at all. You can also try pairing blue cheese with something sweet, like honey, or fresh or sun-dried tomatoes, roasted garlic, walnuts, or hazelnuts. Blue cheese is commonly added to salads, melted over steak, or crumbled and melted on top of a burger.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The moulds used are typically Penicillium roqueforti or Penicillium glaucum. The cheese gets its distinctive blue veins when it is pierced with needles to allow oxygen to enter and feed the mould cultures.
Blue cheeses vary in flavour from mild to strong, slightly sweet to salty or sharp, and in colour from pale to dark. The stronger the blue cheese, the more likely it is to have a strong smell.
