Bushra Griffith
Blue cheese is a variety of cheese characterised by its strong, tangy taste and creamy texture. The distinctive flavour of blue cheese is produced by mould, typically Penicillium, which is introduced during the cheese-making process. The mould creates blue or green veins throughout the cheese, giving it a unique appearance and a bold taste. While blue cheese is known for its sharpness and saltiness, some varieties can also be slightly sweet. The intensity of the flavour can vary depending on the type of blue cheese, with some being milder and others offering a more powerful punch.
| Characteristics | Values |
|---|---|
| Taste | Sharp, salty, tangy, bitter, sweet, savoury, earthy, pungent, sour, grassy, funky, bold, unique |
| Texture | Crumbly, creamy, soft, firm, springy, buttery, moist |
| Aroma | Strong, distinctive, pungent |
| Type of milk used | Sheep, cow |
| Country of origin | France, Italy, England, Denmark, Switzerland, Spain |
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What You'll Learn
Blue cheese is bitter due to the blue mold
Blue cheese is characterised by its bold and unique flavour, which is largely due to the presence of blue mould. The word 'mould' may seem unappetising, but it is the source of the taste of blue cheese that is so admired by gourmets.
Blue cheese is made with the moulds Penicillium roqueforti and Penicillium glaucum, which are added during the cheese-making process. As the cheese ages, these moulds grow to create the characteristic blue or green veins. These moulds are perfectly safe to eat and are responsible for the cheese's unique taste and aroma.
Blue mould cheese has fungus inside the curd, which means that it ripens from the inside. As the ripening progresses, the irregular net shape spreads like a marble pattern. This is what gives blue cheese its distinctive appearance.
The flavour of blue cheese can vary depending on the specific type and the ageing process. Generally, it has a sharp and salty taste that is accompanied by a noticeable “blue” or “mouldy” character. Some varieties can be slightly sweet, while others are more savoury or earthy. For example, Roquefort, a French blue cheese made from sheep's milk, has a unique sweet taste. Danish Blue Cheese, on the other hand, has a milder flavour profile, making it a versatile cheese for various dishes and pairings.
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The type of milk used can make it sweet
The type of milk used in the production of blue cheese can significantly impact its taste and texture. Blue cheese is made from the milk of different animals, including cows, sheep, and goats, and each type of milk lends a unique flavour and mouthfeel to the final product.
For example, Roquefort, a French blue cheese made from sheep's milk, is known for its unique sweet taste in addition to its salty and tangy notes. The use of sheep's milk gives Roquefort a rich, creamy, and crumbly texture, making it a favourite among blue cheese enthusiasts. Similarly, Ewe's Blue, a semi-soft blue cheese made from sheep's milk, has a tangy flavour with a hint of spice and a buttery rich mouthfeel, making it a popular choice even for those who don't typically enjoy blue cheese.
On the other hand, blue cheeses made from cow's milk can have a milder flavour profile. Danish Blue Cheese, originating from Denmark, is known for its soft, creamy texture and delicate blue tang. Its milder taste makes it a versatile option for various dishes and pairings. Sweet Grass Dairy's Asher Blue, made from raw cow's milk, also has a subtle sweetness to it, with forward notes of grass and a slightly crumbly texture.
The production process of blue cheese involves adding mould cultures, typically Penicillium roqueforti, to the milk. This mould is responsible for the characteristic blue or green veins found in blue cheese. The specific type of mould, as well as the ageing process, can also contribute to the unique flavour and texture of each blue cheese variety.
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Aging and type affect its texture and taste
The aging process and type of blue cheese significantly impact its texture and taste. Blue cheese is made using Penicillium roqueforti, a fungus intentionally introduced during the cheese-making process to create the distinctive blue or green veins. The aging process involves monitoring temperature and humidity to prevent spoilage and optimize flavor and texture. A typical fermentation period for blue cheese ranges from 60 to 90 days, with some cheeses, like Picante Gorgonzola, requiring over a year.
The aging process influences the development of blue cheese flavor. Freshly made blue cheese has little to no distinct blue cheese flavor, which intensifies during aging. Temperature control is crucial, as higher temperatures can produce undesirable brown ammonia, affecting both taste and texture. Aging blue cheese at 4–7°C (37–39°F) after the initial 2–4 weeks in a cave or controlled environment is recommended to prevent this issue.
The type of blue cheese also plays a role in determining its texture and taste. For example, Roquefort, a French cheese made from sheep's milk, is known for its rich, creamy, and crumbly texture, with a robust and complex flavor profile that balances salty, tangy, and slightly sweet notes. It is characterized by a bitterness derived from the blue mold and the sweetness of sheep's milk. Danish Blue, a newer variety, has a milder flavor and a shorter maturation period of 8–12 weeks, making it an excellent option for those new to blue cheese.
Gorgonzola, an Italian cheese, offers a slight salty taste with a pungent flavor, and its texture can vary depending on the specific type. For instance, Gorgonzola Picante has a relatively hard texture and a spicier profile due to its preparation method. In contrast, British Stilton, a newer variety, has a dense and creamy texture with a rich, robust, and distinct flavor.
The aging process and type of blue cheese are intricately linked, with the former enhancing and refining the characteristics of the latter. Experimenting with different aging techniques, such as wrapping in fig leaves macerated in brandy or aging in alcohol, can further influence the texture and taste of blue cheese.
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Blue cheese is versatile and can be used in various dishes
One of the most popular ways to use blue cheese is in salads. It can be crumbled over a traditional wedge salad or added to a deconstructed Caesar salad, as seen in some recipes by celebrity chefs. Blue cheese also pairs well with meat dishes, such as steak or burgers. It can be used to make a creamy sauce for rib-eye steak or stuffed inside a juicy burger patty. Blue cheese butter is another delicious topping for grilled meats, especially filet mignon.
For those who enjoy appetizers and snacks, blue cheese can be the star ingredient in many tasty treats. Blue cheese dip is a perfect pair for spicy garlic chicken wings or crispy chips. Homemade stuffed olives with blue cheese are an innovative addition to a dirty martini. Blue cheese also works well with vegetables, enhancing their flavour. For example, roasted sweet potatoes can be whipped with blue cheese and cream to make a luscious dip.
Blue cheese is also used in sandwiches and pasta dishes. A sandwich with blue cheese and thick-sliced heirloom tomatoes is a classic combination. Blue cheese can also be paired with gnocchi, creating a creamy sauce that elevates the dish. Additionally, blue cheese is a key ingredient in the famous Italian pasta sauce, gorgonzola cream sauce.
Overall, blue cheese is a versatile ingredient that can be used in a multitude of dishes, adding a unique flavour and texture to elevate the dining experience. Its versatility makes it a favourite among chefs and food enthusiasts, who continue to explore new ways to incorporate blue cheese into their culinary creations.
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Other types of blue cheese include Gorgonzola, Stilton, and Danish Blue Cheese
Blue cheese is known for its strong flavour and crumbly texture, and pairs well with fruit, honey and vegetables. It is made with milk from sheep, goats or cows and is inoculated with a Penicillium mould. Other types of blue cheese include Gorgonzola, Stilton, and Danish Blue Cheese.
Gorgonzola is an Italian unskimmed cow's milk cheese, named after the town of Gorgonzola in the Lombardy region. It is aged for three to six months and has a creamier texture and appearance than most other blue cheeses. It comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is soft, creamy and buttery, while piccante is firmer, crumbly and has a stronger flavour. Gorgonzola is often creamy enough to be used as a spread or dip, and is a good introductory blue cheese for those new to the variety.
Stilton is an English cheese, produced in two varieties: blue and white. The blue variety has Penicillium roqueforti added to generate a characteristic smell and taste. It is made in the counties of Derbyshire, Leicestershire or Nottinghamshire, and uses pasteurised local milk. It has a fat content of 35% and a protein content of 23%. A white version of Stilton is available, which is milder in flavour.
Danish Blue Cheese, also known as Danablu, is one of only three Danish cheeses that are PGI-marked by the EU. This means it can only be produced in Denmark from Danish milk and at approved dairies.
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Frequently asked questions
Blue cheese is characterized by its creamy texture and strong, tangy taste. The flavor of blue cheese can vary depending on the specific type and the aging process. Generally, it has a sharp and salty taste that is accompanied by a noticeable “blue” or “moldy” character. Some varieties can be slightly sweet, while others are more savory or earthy.
Roquefort, a French blue cheese made from sheep's milk, is known for its bitterness produced by blue mold. Danish Blue Cheese, originating from Denmark, has a milder flavor profile with a delicate blue tang.
If you find the flavor of blue cheese too strong, you can try incorporating it into a sauce or salad dressing. Adding other ingredients such as mayonnaise, sour cream, Greek yogurt, garlic powder, lemon juice, or vinegar can help to ramp down the intensity of the blue cheese flavor.
