Patrick Oconnell
Blue cheese crumbles are small pieces of blue cheese, a variety of cheese known for its strong smell and distinct flavour. The blue or green veins that run through the cheese are Penicillium mould cultures, which are safe to eat and give the cheese its complex flavour. Blue cheese crumbles are made from cow, sheep, or goat milk and are aged to enhance their sharpness and depth of flavour. They are a popular ingredient in cooking, often used to add a tangy flavour to salads, sauces, and even desserts.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Texture | Soft |
| Flavor | Pungent, earthy, salty, tangy, creamy, mellow |
| Odor | Strong |
| Mold | Penicillium, Penicillium Roqueforti |
| Color | Bluish-green veins |
| Preservation | Refrigeration, Freezing |
| Uses | Topping for salads, burgers, sandwiches, dips, sauces, etc. |
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What You'll Learn
How to store blue cheese crumbles
Blue cheese crumbles are small, broken bits of blue cheese with a rich, bold taste and a pungent aroma. They are crafted from cow, sheep, or goat milk and undergo a unique process of inoculation with Penicillium cultures. Due to their active molds and relatively high moisture levels, blue cheese crumbles are more delicate and perishable than other types of cheese. Here are some tips to properly store blue cheese crumbles to extend their shelf life:
Use Appropriate Storage Containers
Blue cheese crumbles should be kept in a resealable bag or airtight container before placing them in the refrigerator. An airtight container will prevent other flavours in the fridge from altering the cheese's distinct aroma. It is also important to transfer the cheese to a new container after opening to avoid prolonged exposure to the plastic wrapping, which can trap moisture and lead to the growth of unwanted bacteria.
Maintain Proper Humidity
Blue cheese thrives in a high-humidity environment. Consider investing in a Cheese Grotto, which self-regulates humidity with a clay brick humidifier and has a breathable back panel to ensure a constant supply of fresh air. This eliminates the need to wrap the cheese, reducing the risk of moisture trapping on the surface, which can cause degradation and the growth of inedible bacteria.
Store at the Right Temperature
Blue cheese crumbles should be stored in a very cold place, preferably in the refrigerator, to slow down their ripening process and extend their shelf life. If you plan on storing them at room temperature, it is best to consume them within a week to ensure optimal freshness and quality.
Handle with Care
When handling blue cheese crumbles, avoid wrapping them too tightly as this can promote the growth of unwanted bacteria. Experts recommend using wrappers made of aluminium foil, parchment paper, or a loose zipper-lock bag. You can also wrap the cheese first in parchment paper and then loosely cover it with aluminium foil to mimic the construction of cheese paper.
Freeze for Long-Term Storage
If you want to extend the shelf life of blue cheese crumbles further, consider freezing them. Double-wrap the cheese in plastic wrap and place it in a freezer-friendly bag to prevent freezer burn. Always thaw frozen blue cheese crumbles in the refrigerator to maintain their quality and safety.
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Blue cheese crumbles' distinct mould
Blue cheese crumbles are small, broken bits of blue cheese, a variety distinguished by its rich, bold taste and characteristic blue-green marbling. This distinct mould is called Penicillium, a type of mould that's responsible for the unique taste, smell, and appearance of blue cheese. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume.
The mould on blue cheese is from the same family of spores used to make penicillin, a type of mould that has antibiotic properties. When these safe Penicillin varieties come into contact with cheese, they accelerate processes that create the unique look, texture, and taste of blue cheese. Penicillium roqueforti, a specific type of Penicillium mould, produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active—the grey, blue veins.
In addition to proteolysis, Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour. The entire world's yearly supply of Roquefort cheese, which is made using this mould, comes from the small southern French village of the same name.
Blue cheese crumbles are crafted from cow, sheep, or goat milk and undergo a unique process of inoculation with Penicillium cultures, enhancing their sharpness and depth over a period of ageing. These ready-to-use crumbles are perfect for home cooks who appreciate the convenience and flavour enhancement that blue cheese can bring to savoury dishes, salads, and even desserts. When cooking with blue cheese crumbles, remember that a little goes a long way as its strong taste and smell can easily overpower other ingredients.
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Blue cheese crumbles' strong taste and smell
Blue cheese crumbles have a strong, sharp taste and a pungent aroma, which is due to the presence of Penicillium mold cultures. The mold gives the cheese its distinctive blue or green veins and strong smell, and while it may not be to everyone's liking, it is entirely safe to eat. The mold used is often Penicillium roqueforti, a species of mold added to the milk or curd used to make the cheese.
The strong flavor of blue cheese crumbles can be balanced with sweet, acidic, or spicy ingredients. For example, adding blue cheese crumbles to a salad with sweet fruits like strawberries or to a sauce with acidic ingredients like tomatoes can create a pleasing contrast. The creamy texture of the cheese can also help to cool and mitigate the heat of spicy food.
When cooking with blue cheese crumbles, it is important to remember that a little goes a long way due to their strong taste and smell. The cheese can easily overpower other ingredients if used in excess. To maintain freshness and prolong shelf life, blue cheese crumbles should be stored in an airtight container in the refrigerator.
Blue cheese crumbles can be crafted from cow, sheep, or goat milk and are often aged to enhance their sharpness and depth of flavor. The aging process, along with the inoculation of Penicillium cultures, contributes to the strong taste and smell of the cheese. Freezing blue cheese is also an option to extend its shelf life, but it is important to properly wrap and store the cheese to prevent freezer burn and maintain quality.
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Freezing blue cheese crumbles
Yes, you can freeze blue cheese crumbles. Freezing blue cheese is a simple process that enables you to preserve this pungent delicacy, ready to add to recipes later down the line. It is important to remember that freezing blue cheese changes its texture and taste. The cheese becomes crumbly and loses some of its flavour.
To freeze blue cheese crumbles, first, portion the cheese into amounts that you would use per dish. This way, you can thaw exactly as much as you need. Then, package the cheese. You can use the container the crumbles came in, or if you have multiple portions, use airtight containers or freezer bags. If you use freezer bags, remove the air before sealing the bag. Finally, transfer the packaged cheese into the freezer.
Those frozen crumbles can sit frozen for at least a couple of months without losing much quality. When you need to use the crumbles, use a fork to loosen the amount you need. It is best to add the thawed blue cheese to cooked dishes, such as sauces, soups, or melted on top of pasta.
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Blue cheese crumble recipes
Blue cheese crumbles are small, broken bits of blue cheese with a rich, bold taste and characteristic blue-green marbling. They are crafted from cow, sheep, or goat milk and undergo a unique process of inoculation with Penicillium cultures, enhancing their sharpness and depth over a period of aging.
Blue Cheese Dip
This dip is a quick and easy recipe that is perfect for entertaining. All you need is blue cheese, such as Gorgonzola, and some toasted pecans. Simply crumble the blue cheese and mix it with the pecans. Serve with crackers, vegetables, or pita bread for a delicious and creamy appetizer.
Blue Cheese Crust for Steak
Create a delicious and flavourful crust for your steak by mixing blue cheese crumbles with breadcrumbs and herbs such as thyme or rosemary. Simply pat the mixture onto the steak before grilling or pan-frying. The blue cheese will melt and create a tasty and crispy coating.
Blue Cheese Polenta with Three-Cheese Fonduta
This indulgent side dish combines the creaminess of polenta with the sharpness of blue cheese. Simply cook the polenta according to the package instructions and mix in crumbled blue cheese, whole-milk ricotta, and Parmigiano-Reggiano. For an extra touch of flavour, add some thyme-infused brown butter.
Blue Cheese Salad
Blue cheese pairs perfectly with sweet and acidic ingredients. Try making a salad with mixed greens, such as arugula and spinach, fresh fruits like strawberries or pears, and a vinaigrette dressing. Sprinkle on some blue cheese crumbles for a delicious and elegant starter or side dish.
Blue Cheese-Stuffed Burgers
Add a twist to your regular burger by mixing blue cheese crumbles into the meat mixture before forming the patties. The blue cheese will melt as the burgers cook, creating a juicy and flavourful centre. Serve on a toasted bun with your favourite toppings and a side of crispy fries.
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Frequently asked questions
Yes, blue cheese crumbles are processed. They are crafted from cow, sheep, or goat milk and undergo a unique process of inoculation with Penicillium cultures, enhancing their sharpness and depth during a period of aging.
Blue cheese crumbles are known for their rich, bold taste and pungent aroma. They have a distinctive, earthy, salty flavour and a creamy texture.
Blue cheese crumbles have a strong, unique smell due to the presence of mould. However, if you notice a sour or off-putting scent, it is a sign that the cheese has gone bad. Additionally, look out for signs like darkened colour, watery liquid on the surface, or spots of mould that differ from the characteristic bluish-green veins.
