Frederic Melton
Blue cheese is a beloved and classic addition to a charcuterie board, offering a unique and pungent flavour. It is a fun experience for any cheese lover, with a breadth of styles to choose from. When serving blue cheese, it is best to take it out of the fridge 30 minutes to three hours before serving to let the cheese warm and the flavours to open up. Blue cheese is a strong flavour, so it is best to serve it with milder foods such as honey, dried fruit, apple or pear slices, and walnuts. It is also important to use the right knife, a serrated knife or a two-pronged cheese knife to keep the cheese neat.
| Characteristics | Values |
|---|---|
| Cheese types | Blue cheese, stilton, gorgonzola, Danish blue, Cambozola, Roquefort, cheddar, gruyere, brie, smoked gouda, etc. |
| Texture | Creamy, crumbly, sharp, hard, salty, sweet, buttery, spicy, tangy, etc. |
| Food pairings | Cured meats, salami, prosciutto, bacon, fruits, nuts, crackers, bread, honey, dried fruit, apple, pear slices, figs, etc. |
| Drink pairings | Champagne, sparkling wines, red wine, port, sherry, ice wines, dessert wines, etc. |
| Serving tips | Take the cheese out of the fridge 30 minutes to 3 hours before serving to let it warm and breathe; use a serrated knife for clingy-textured cheeses; arrange cheeses from mild to strong. |
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What You'll Learn
Blue cheese types: Cambozola, Stilton, Danish Blue, and more
Blue cheese is a beloved and classic ingredient that can be the star of any charcuterie board. There are many types of blue cheese, each with its own unique characteristics and flavour profiles. Here are some of the most popular and distinctive varieties:
Cambozola
Cambozola is a rich and indulgent blue cheese that is a hybrid of French Camembert and Italian Gorgonzola. It has a creamy mouthfeel with a delicate crystalline texture and light blue veins. Its luscious palate-coating creaminess pairs well with a wide variety of textures and flavours, such as salty bacon, toasted nuts, fresh or dried figs, and crisp pears. Cambozola is also an excellent melting cheese, making it a versatile choice for cooking.
Stilton
Stilton is a classic English cow's milk blue cheese known for its robust, earthy, and spicy notes. It has a bold, savoury flavour and a crumbly texture. This variety is one of the most popular blue cheeses and is often considered a favourite among cheese enthusiasts.
Danish Blue
Danish Blue, or Danablu, is a balanced blue cheese that hails from Denmark. It offers a harmonious blend of creaminess and tanginess, with a sharp flavour. The homogenized milk used in its production gives it a creamy mouthfeel and a clean, white appearance. Danish Blue is versatile and can be enjoyed as a snack or crumbled in salads.
Gorgonzola
Italian Gorgonzola is a popular variety known for its ultra-sharp, almost sour flavour and creamy texture. It has a deep, distinctive taste that pairs well with crackers.
Roquefort
French Roquefort, often considered the "King of Cheeses," is believed to be the original blue cheese. It is made from ewe's milk and has a strong, salty, and pungent flavour with a fruity, cheesy note. This variety is perfect for those who enjoy an intense blue cheese experience.
Cabrales
Cabrales is a Spanish blue cheese with a rustic charm and a centuries-old tradition. It offers an intense and tangy flavour with a crumbly texture, encapsulating the essence of the Spanish mountains. It can be made with cow's milk or a mixture of cow, goat, or sheep's milk, with the latter resulting in a more complex flavour.
When creating a blue cheese charcuterie board, it is essential to take the cheese out of the fridge 30-60 minutes before serving to allow the flavours to open up. Accompany the cheeses with simple, smaller garnishes such as fresh or dried fruits, honey, and herbs to enhance the tasting experience.
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Storage and preparation
When it comes to preparing a charcuterie board with blue cheese, there are a few key things to keep in mind. Firstly, it is recommended to take the cheese out of the fridge about 30 minutes to one hour before serving. This allows the cheese to warm up and enhances the flavour. Leaving the cheese out also helps the aroma of the cheese to open up, providing a better taste experience.
When storing blue cheese in the fridge, it is best kept in the vegetable crisper, which provides good ventilation and circulation around the cheese. Avoid piling other produce on top of the cheese, as this can affect its texture and delicate flavour. While it is important to let the cheese breathe, avoid storing leftovers in sealed, airtight containers. Instead, wrap the cheese in fancy cheese paper or use waxed or parchment paper for optimal storage.
When preparing a blue cheese charcuterie board, it is best to use a variety of different cheeses, such as soft, hard, aged, and blue. Blue cheeses like stilton, gorgonzola, and Danish blue are popular choices. If you want to add a milder blue cheese, look for less veiny and soft, creamy varieties. It is also a good idea to include at least one well-known cheese, like sharp cheddar. When arranging the cheeses, place them from mild to strong, either in a clockwise pattern or from left to right. Don't forget to label the cheeses, especially if you are using a variety of different cheeses, so your guests know what they are eating.
In terms of accompaniments, blue cheese pairs well with cured meats such as salami, prosciutto, and spicy Calabrian salami. You can also add olives, crackers, nuts (especially walnuts, pecans, and toasted nuts), fruits (like apples, pears, figs, and dried fruit), and jams or honey. If you want to get creative, you can even make glazed walnuts by toasting them in a skillet with sugar, salt, and pepper. Spread the glazed walnut halves on a sheet of tinfoil, letting them cool before adding them to your charcuterie board.
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Pairing with fruits and nuts
Blue cheese is a nice addition to a mixed cheese platter, and it is recommended to include one blue cheese when serving 4-5 cheeses. When creating a single mixed blue cheese platter, vary the selection in terms of hardness, creaminess, type of milk, and country of origin. Blue cheese is one of the best cheeses with fruit and pairs beautifully with honey, dried fruit, apple or pear slices, and figs. For something special, try serving blue cheese with a cranberry and dried cherry sauce. Blue cheese also goes well with walnuts, which can be candied or toasted with sugar, salt, and pepper.
When pairing blue cheese with fruits and nuts on a charcuterie board, consider the other elements on the board and how the flavors and textures will complement each other. Blue cheese has a strong flavor and can be paired with sweet fruits such as peaches, apples, and grapes, as well as fresh or dried figs. The dryness and earthiness of walnuts also make them an excellent counterpart to sharper blue cheeses. If you want to include other nuts, pistachios, whether salted or plain, pair well with most cheeses due to their neutral taste, and cracking their shells gives your guests something to do.
If your charcuterie board already has a lot of different flavors and textures, you may only want to add flavored nuts for a specific reason, such as candied nuts or a brittle on a dessert cheese board. However, if your board features milder cheeses and not many other accompaniments, spicy, herbal, and sweetened nuts can do double duty as flavor and crunch/texture.
In addition to the type of blue cheese and the flavors on the board, consider the quantity of food you will need. In general, you don't need much blue cheese, and a quarter to a half pound should be enough for a single cheese platter. For a large group of 40 or more people, consider buying cheese in half to one pound portions. For nuts, the more people you're feeding, the more variety you should add, starting with two or three types for a small board.
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Pairing with cured meats
When it comes to pairing blue cheese with cured meats on a charcuterie board, there are a few key considerations to keep in mind. Firstly, blue cheese encompasses a wide range of flavours, from sharp and spicy to creamy and salty, so it's important to choose a variety that will complement your selected meats. Secondly, the type of cured meat you select will influence the overall flavour profile of your charcuterie board. Here are some tips to create harmonious pairings:
Selecting the Blue Cheese
As mentioned, blue cheese encompasses a diverse range of flavours and textures. When pairing with cured meats, consider the specific characteristics of your blue cheese. For example, a creamy and mild blue cheese, such as Danish Blue or a mild, creamy cow's milk cheese, can provide a harmonious balance that appeals to a wide range of palates. On the other hand, a sharp and crumbly blue cheese, like Stilton or a strong and spicy Spanish variety, can offer a robust and earthy taste that stands up to stronger-flavoured meats.
Choosing Cured Meats
The type of cured meat you select will play a pivotal role in the overall flavour profile of your charcuterie board. Here are some options to consider:
- Salami: Salami is a versatile cured meat that comes in various flavours, such as white wine salami, which can complement the blue cheese nicely.
- Prosciutto: Prosciutto is a classic choice for charcuterie boards, offering a delicate, salty flavour. Opt for aged prosciutto for a more intense flavour that can stand up to the boldness of blue cheese.
- Spicy Calabrian Salami: If you're feeling adventurous, spicy Calabrian salami can add a kick to your charcuterie board. Its spiciness will play off the creaminess of the blue cheese.
Creating Balance
When pairing blue cheese with cured meats, it's essential to consider balance. Blue cheese, especially stronger varieties, can be pungent and rich, so you may want to choose milder, less intense cured meats to avoid overwhelming your palate. Similarly, if you select a stronger, more flavourful cured meat, consider a milder blue cheese to create a harmonious pairing.
Experimenting with Flavour Profiles
Don't be afraid to experiment with different flavour profiles. For example, you can pair sweet and chewy dried or fresh figs with blue cheese, creating a delightful contrast. You can also try pairing blue cheese with salty bacon or toasted nuts, adding a crunchy texture and savoury notes to your charcuterie board.
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Drinks to serve with blue cheese
When it comes to drinks, blue cheese is a versatile option with many possible pairings. The right drink will enhance the unique flavour profile of the cheese, ranging from creamy and sweet to strong, pungent, tangy, and rich.
For those who enjoy a tipple, alcoholic drinks such as beer, wine, and spirits can complement blue cheese well. Red wine, with its robust flavours, can be a good match for stronger blue cheeses. Alternatively, a crisp white wine or a refreshing beer can provide a contrast to the richness of the cheese. Spirits like whisky or brandy can also be paired with blue cheese, with some mixologists even infusing blue cheese into cocktails for an unexpected savoury twist. These cocktails often involve blending or infusing the cheese with spirits, adding an intriguing layer of complexity to the drink.
Non-alcoholic options can also work well with blue cheese. A simple glass of cold milk can be a great way to temper the intensity of a strong blue cheese, while a cup of hot tea can provide a similar effect, with herbal or fruity infusions adding interesting dimensions to the pairing. For something a little different, a chilled glass of fruit juice or a sparkling soft drink can offer a refreshing contrast to the creaminess of the cheese, especially with milder varieties of blue cheese.
When serving blue cheese, it is recommended to take it out of the fridge 30-60 minutes beforehand to allow the flavours to develop and reach their full potential. This small step can make a big difference in the tasting experience, ensuring your chosen drink pairing truly shines.
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Frequently asked questions
The best place to store blue cheese is in the vegetable crisper of your refrigerator, which allows for circulation around the cheese. It's important to not store leftovers in sealed, airtight containers—instead, use fancy cheese paper or waxed/parchment paper for optimal storage.
Blue cheese has a variety of styles, from sharp, hard and crumbly to mellow, creamy and salty. Some popular options include:
- Stilton, a cow's milk blue cheese from England
- Danish Blue, a milder option made from cow's milk
- Cambozola, a German blue cheese that is a cross between Italian Gorgonzola and French soft-ripened triple cream
- Roquefort, a French blue cheese
- American Blue, made with raw cow's milk
Blue cheese pairs well with cured meats, such as salami and prosciutto. For accompaniments, consider honey, dried fruit, apple or pear slices, figs, walnuts, and crackers.
