Randy Chandler
Blue cheese is a unique variety of cheese with a strong, pungent odour and a sharp, appetizing flavour. It is created with cultivated bacteria and has a white and creamy body with bluish or greenish veins. With its wide range of flavours and textures, choosing the right blue cheese can be a daunting task. In this article, we will explore the different types of blue cheese, the key considerations for selecting the best one, and provide tips on how to maximise its shelf life. We will also discuss some of the top blue cheese varieties from around the world, offering guidance on how to pick the perfect blue cheese for your palate and culinary creations.
| Characteristics | Values |
|---|---|
| Appearance | Blue or green veins, cream to white body |
| Smell | Pungent, nutty, earthy, herbal, smoky |
| Texture | Soft and creamy, firm and <co: 4,12>crumbly, dense and fudgy, dry, flaky |
| Taste | Sharp, salty, nutty, sweet, mild, strong |
| Expiry | Check the expiration date before buying |
| Storage | Refrigerate, re-wrap in cheese paper |
| Pairing | Red wine, fruits, dried fruits, crackers, nuts, salads, meat, sauces |
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What You'll Learn
- Blue cheese types: mild, nutty, sweet, funky, herbal, earthy, smoky
- Blue cheese appearance: bluish or greenish veins, cream to white body
- Blue cheese smell: pungent, ammonia-like, nutty, or smoky
- Blue cheese taste: sharp, appetizing, salty, tangy
- Blue cheese storage: refrigeration, re-wrapping, shelf life
Blue cheese types: mild, nutty, sweet, funky, herbal, earthy, smoky
Blue cheese is a distinctive and versatile cheese, with a range of flavour profiles to suit different palates. Here is a guide to help you navigate the different types of blue cheese:
Mild
Milder blue cheeses are great for those who are new to this style of cheese or who do not enjoy strong, salty, tangy flavours. Examples include Fourme d'Ambert from France, which has a creamy, mild flavour with a slight nutty finish, and Bay Blue from the USA, which is a milder, creamier blue.
Nutty
Blue cheeses with bold heavy nutty tones include aged Gouda and Alpine Cheddar. A blue cheese with a nutty, almost grassy flavour is Jasper Hill Farm's Bayley Hazen Blue from Vermont, which is made from raw cow's milk and aged for around 15 weeks.
Sweet
Some blue cheeses have a natural sweetness, such as the Danish Blue Cheese, which is rich, creamy, and mellow. Rogue Creamery's Rogue River Blue from Oregon is another example of a sweet blue cheese, as each wheel is wrapped in Syrah grape leaves that have been soaked in pear spirits, lending the cheese a touch of sweetness.
Funky
If you like strong, stanky, "found-in-a-bog" blue cheese, then you are looking for a funky blue cheese. Trader Joe's Blue Cheese is a good example of this, as is Roquefort, which is made from sheep's milk and is one of the most pungent, assertive blue cheeses.
Herbal
Blue cheeses with woodsy or herbal flavours go well with fresh or sun-dried tomatoes, roasted garlic, walnuts, hazelnuts, mustard, olives, or roasted mushrooms.
Earthy
Some blue cheeses have an earthy, mushroomy flavour profile. Fourme d'Ambert, for example, has an aroma reminiscent of the caves in which it was aged, with hints of nuts on the finish. Danish Blue Cheese is also known for its earthiness.
Smoky
Smokey Blue, also known as Smokey Oregon Blue, is a cold-smoked blue cheese made from organic, pasteurized whole cow's milk and vegetarian rennet. It is smoked over Oregon hazelnut shells, which infuse it with aromas of barrel-aged vanilla, bread pudding, and candied bacon, and spicy-sweet flavours of honey, apple, and nectarine.
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Blue cheese appearance: bluish or greenish veins, cream to white body
When selecting blue cheese, one of the most important things to look for is its appearance. A good blue cheese should have a cream to white body with bluish or greenish veins running through it. These veins are created by piercing the cheese with long needles, allowing oxygen to circulate inside and fostering the growth of mould spores. The number of veins can vary, with milder blues having fewer streaks and stronger blues having more prominent veining.
The colour of the veins in blue cheese can range from a bright blue to a greenish hue. This variation in colour is due to the different mould cultures used in the cheesemaking process, as well as the ageing and piercing techniques employed. Some varieties of blue cheese, such as Roquefort, are known for their pungent aroma and deep, briny flavour, which is partly due to the type of milk used—in this case, sheep's milk.
The body of a blue cheese should complement the veining, creating a pleasant contrast. The cream to white colour of the cheese body ensures that the veins stand out, enhancing the visual appeal of the cheese. A good example of this colour combination can be found in Gorgonzola, a refined Italian cheese that comes in two distinct varieties: one with a robust, bold, and intense taste, and the other with a sweet, creamy, yet mildly strong flavour.
When purchasing blue cheese, it is essential to check the expiration date and avoid buying cheese that is close to its expiry, unless you plan to consume it immediately. Additionally, always observe the appearance and texture of the cheese. Black or grey patches of mould, dryness, and hardness indicate that the cheese should be discarded. Pink and yellow spots are also signs of spoilage. To maximise the shelf life of your blue cheese, re-wrap any uneaten portions with cheese paper and store them in the refrigerator.
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Blue cheese smell: pungent, ammonia-like, nutty, or smoky
Blue cheese is known for its strong, pungent odour. This smell is due to the edible mould that gives blue cheese its distinct scent and taste. Depending on the variety, it can have an herbal, earthy, nutty or smoky smell. As you open the cheese, you may detect a slight ammonia-like scent. This is perfectly normal and is caused by the decomposition of nitrogen-containing proteins in the cheese. However, if the ammonia scent is too strong, it indicates that the cheese has gone bad.
When choosing blue cheese, it is important to carefully observe its appearance and texture. Good-quality blue cheese should have a white or cream-coloured body with bluish or greenish mould veins. If you notice black or grey patches of mould, or if the cheese has become dry and hard, it should be discarded. Pink, yellow, brown or blue spots on the creamy part of the cheese are also signs of spoilage.
To maximise the shelf life of blue cheese, it should be stored properly. Blue cheese can be kept in the refrigerator, wrapped in a breathable material such as cheese paper or wax paper. This allows the cheese to breathe while preventing it from drying out. With proper storage, blue cheese can last for three to four weeks after opening, although softer varieties should be consumed within a week.
When tasting blue cheese, you may notice a range of flavours, from mild and creamy to strong and pungent. Some varieties, such as Gorgonzola, Danish Blue, and Cream Blue, have milder flavours, while others, like Roquefort, are known for their deep, briny, and pervasive funk. The flavour of blue cheese also depends on the type of milk used and the length of ripening time.
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Blue cheese taste: sharp, appetizing, salty, tangy
Blue cheese is known for its sharp, tangy, salty, and appetizing flavour. The taste can vary from mildly earthy to robustly spicy, depending on the variety. The texture and taste of blue cheese can range from firm to soft and creamy, depending on the type of milk used and the length of ripening time.
The distinct taste of blue cheese is due to the addition of blue or green mould, which is usually Penicillium roqueforti, added to milk during the cheesemaking process. The mould flourishes in contact with oxygen, so most blue cheeses are pierced or "veined" to allow air to circulate inside, creating the characteristic blue veins throughout the cheese's interior. The more blue or greenish veins a blue cheese has, the stronger its flavour and smell will be.
The saltiness of blue cheese pairs well with the sweetness of fruits like pears, figs, or grapes. It also goes well with honey, which complements the tangy profile of the cheese. Adding a handful of walnuts or pecans introduces a crunchy texture and nutty flavour, making for a delectable snack or appetizer.
Blue cheese is also commonly paired with wine. It goes well with bold reds like Shiraz, as well as sweet white wines like Riesling or Sauternes. For those who prefer a less intense blue cheese experience, mixing it with cream can help ease the sharp flavour and make it more palatable.
When choosing a blue cheese, look for one with bluish or greenish mould veins and a cream to white body. A good blue cheese should have a pungent smell, but if the ammonia scent is too strong, it may be a sign that the cheese has gone bad. Check the expiration date and avoid buying anything too close to the expiration date unless you plan to consume it right away.
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Blue cheese storage: refrigeration, re-wrapping, shelf life
Blue cheese should be stored in the refrigerator, ideally wrapped in paper. When you get the cheese home from the store, remove it from any plastic wrap and re-wrap it in butcher paper or waxed paper. Foil is also an option for blue cheese, but it is not suitable for storing other types of cheese. Rewrap the cheese every time you use it to prevent moisture build-up, and be sure to let it breathe. You can expect blue cheese to keep for up to two weeks when wrapped well and stored in the refrigerator.
Blue cheese is already full of mouldy blue streaks, so how do you know when it has gone bad? One way to tell is by smell. Blue cheese has a distinct smell, and if it starts to smell like ammonia or turns stale, it has gone bad. Another way to tell is by texture. If the texture becomes inconsistent, it is no longer good to eat.
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Frequently asked questions
There are many types of blue cheese, and some popular options include Deer Creek Cheese’s the Blue Jay, Rogue Creamery Rogue River Blue, and Roquefort.
If the cheese has black or gray patches of mold, or has become dry and hard, it has gone bad. Additionally, if it has a strong ammonia-like scent, it is rancid.
Blue cheese can be stored in the refrigerator and has a long shelf life. To maximize its shelf life, re-wrap any uneaten cheese with cheese paper to prevent it from drying out.
Blue cheese can be paired with fruits, nuts, wine, crackers, and meat. It can also be crumbled on salads or used as a dipping sauce.
