Randy Chandler
Blue cheese crumbles are small, broken bits of blue cheese, a variety distinguished by its rich, bold taste and characteristic blue-green marbling. It is crafted from cow, sheep, or goat milk and is inoculated with Penicillium cultures, which give it its sharpness and depth of flavour. The crumbles are a popular choice for home cooks due to their convenience and ability to enhance the flavour of many dishes, from salads and pasta sauces to burgers and steaks. While blue cheese crumbles have a strong, unique smell due to the mould, they elevate simple recipes into gourmet fare with minimal effort.
| Characteristics | Values |
|---|---|
| Type | Dairy, non-dairy, and vegan options available |
| Ingredients | Cultured milk, salt, enzymes, penicillium roqueforti, filtered water, organic coconut oil, modified potato starch, sea salt, potato starch, natural flavors, potato protein, organic vegan cane sugar, calcium phosphate, lactic acid, caramel color, spirulina, beta carotene for color |
| Flavor | Tangy, creamy, rich, bold, pungent |
| Texture | Creamy |
| Uses | Salads, burgers, sandwiches, omelets, quiches, pizza, sauces, dips, dressings, garnishes, desserts |
| Storage | Keep in a resealable bag or air-tight container in the refrigerator |
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What You'll Learn
Blue cheese crumbles are made from cow, sheep, or goat milk
Blue cheese crumbles are a popular dairy product made from cow, sheep, or goat milk. They are crafted using a unique process of inoculation with Penicillium cultures, which gives them their distinctive sharp taste and blue-green marbling. This variety of cheese is known for its rich, bold flavour and pungent aroma, adding a tangy twist to any dish.
Blue cheese crumbles are small, broken bits of blue cheese, often used as a convenient and flavourful addition to salads, pasta sauces, or melted on top of burgers and steaks. They can also be used in more creative ways, such as stuffing mushrooms or adding a creamy texture to spicy dishes. The strong flavour of blue cheese crumbles means that a little goes a long way, and they can easily elevate a simple dish into a gourmet meal.
The distinctive blue or green veins in blue cheese crumbles are safe to eat and are caused by Penicillium mould cultures. While some people may be concerned about the strong smell of blue cheese, it is important to distinguish between the unique aroma of fresh crumbles and the sour or off-putting scent that indicates spoilage. To extend the shelf life of blue cheese crumbles, it is recommended to store them in an airtight container in the refrigerator.
Blue cheese crumbles are a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. They add a creamy texture and a tangy flavour that complements salads, appetizers, and even desserts. For those who are vegan or dairy-free, there are also plant-based alternatives to blue cheese crumbles made from ingredients like coconut oil, potato starch, and natural flavours, providing a similar taste experience without the dairy.
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They have a strong taste and smell
Blue cheese is a dairy product with a strong taste and smell. It is created by adding Penicillium roqueforti, a species of mould, into the milk or curd used to make the cheese. The mould grows and spreads throughout the cheese as it ages, creating a sharp taste and blue or green streaks of colour. Blue cheese is typically either creamy and soft or crumbly and firm in texture.
The strong scent of blue cheese is due to the presence of edible mould, which gives it a pungent and distinctive aroma. While the smell of fresh blue cheese is strong, it changes as the cheese starts to go bad. If the cheese begins to smell sour or like ammonia, it is likely spoiled and should be discarded.
The taste of blue cheese is also strong and sharp. As the cheese ages, the mould continues to develop, intensifying the flavour. However, if the taste becomes too strong or biting, it may be an indication that the cheese has spoiled. In such cases, it is recommended to throw away the cheese, as the strong taste can ruin the overall enjoyment of the dish.
The texture of blue cheese can vary, ranging from creamy and soft to crumbly and firm. Freezing or thawing blue cheese can also alter its texture, making it crumble more easily. Proper storage is essential to maintain the optimal taste, texture, and freshness of blue cheese. When stored in the refrigerator or freezer, it should be wrapped properly to prolong its freshness.
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The blue or green veins are Penicillium mould cultures
Blue cheese is primarily made from milk, typically cow's, sheep's, or goat's milk. The cheese-making process involves adding starter cultures to the milk to initiate fermentation and coagulating agents to help form the curds. The blue or green veins characteristic of blue cheese are created by the addition of Penicillium mould cultures.
The mould spores are introduced to the cheese during the production process, and as the cheese ages, the mould begins to grow and spread throughout the cheese. The specific mould strain responsible for the blue veins is called Penicillium roqueforti, and it produces pigments that give the cheese its distinctive colour. The way the mould develops can create different hues, resulting in blue, green, or even dark spots of mould on the cheese.
To encourage the growth of the Penicillium roqueforti mould, the cheese loaves are punctured to create small openings for air to penetrate. This process forms air tunnels in the cheese, allowing the mould to grow along the surface of the curd-air interface. The mould requires oxygen to become active and develop its distinct colour and flavour.
The ageing process plays a crucial role in the development of blue cheese's unique characteristics. The cheese is shaped into wheels or blocks and left to age in cool, humid environments for several weeks to several months. During this ripening period, the temperature and humidity are carefully monitored to ensure the cheese develops its optimal flavour and texture. The ripening temperature is typically around eight to ten degrees Celsius, with a relative humidity of 85–95%.
The blue veins in blue cheese are not only visually distinctive but also contribute to the cheese's unique flavour and aroma. The mould produces methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone, which give rise to the characteristic flavour and smell of blue cheese.
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They are a popular salad topping
Blue cheese crumbles are a popular salad topping, adding a distinctive, tangy, and earthy flavour. They are made from cow, sheep, or goat milk and have a unique, pungent aroma and a rich, bold taste. The blue or green veins that run through the cheese are Penicillium mould cultures, which are entirely safe to eat and add to the complex flavours.
Blue cheese crumbles are a convenient way to add a gourmet touch to a simple salad. They can be sprinkled over the top, or stirred into a blue cheese dressing. The strong flavour of blue cheese means a little goes a long way, and it pairs well with sweet or acidic elements. For example, a blue cheese and strawberry salad, or a sauce with tomatoes. Blue cheese crumbles can also be used to add flavour to other dishes, such as omelettes, quiches, pizzas, and sandwiches.
For those who are vegan or dairy-free, there are now several options for blue cheese-style crumbles. These are often made with coconut oil and potato starch, and can be used in the same way as dairy blue cheese crumbles. They are a great way to add flavour to a plant-based salad or burger.
When storing blue cheese crumbles, it is best to keep them in an airtight container in the refrigerator. This will help to maintain their distinctive aroma and extend their shelf life.
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They can be used in vegan dishes
Blue cheese is a type of semi-soft cheese made with Penicillium Roqueforti cultures, which give it a sharp and piquant flavour and the characteristic blue/green veins. Traditional blue cheese is made using dairy milk, which means it is not vegan. However, vegan alternatives to blue cheese do exist and can be used in vegan dishes.
Vegan blue cheese is often made using raw cashews as a base, which provides a creamy and rich texture. Other ingredients include white miso paste, refined coconut oil, distilled white vinegar, and spirulina powder. Spirulina powder is added to create the blue/green veins that are typical of blue cheese.
One recipe for vegan blue cheese involves preparing a mould lined with plastic wrap, parchment paper, or a silicone mould. The cheese mixture is then scooped into the mould, with spirulina powder sprinkled on top. The remaining cheese mixture is added, and the spirulina is stirred through to create veins, being careful not to overmix. The cheese is then chilled in the fridge to firm up. This recipe creates a tangy, creamy, and rich vegan blue cheese with the characteristic blue veins.
Vegan blue cheese can be used in a variety of dishes, such as crumbled on top of soups, salads, or burgers, or served on a vegan cheese platter with other vegan cheeses, onion chutney, and grapes. It can also be used to make a vegan blue cheese dressing.
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Frequently asked questions
Yes, blue cheese crumbles are a type of dairy product made from cow, sheep, or goat milk.
Blue cheese crumbles are made from milk, salt, enzymes, and penicillium roqueforti.
Blue cheese crumbles have a rich, bold, tangy, and pungent taste.
Blue cheese crumbles have a creamy texture.
Blue cheese crumbles have a strong, unique smell due to the mold. However, if you notice a sour or off-putting scent, it is a sign of spoilage. Other signs include darkened color, watery liquid on the surface, or spots of mold that differ from the characteristic bluish-green veins.
