Andy Montoya
Blue cheese is a type of cheese characterised by blue mould, which is added as a powder or liquid to the curd. Dutch Blue, also known as Blue de Graven, is a blue cheese from Holland. It is made from pasteurised cow's milk or goat's milk and is known for its strong, creamy flavour. Dutch Blue is a hard cheese with blue veins that come from the fungus Penicillium Roqueforti, which gives it a spicy flavour. It is a popular choice for cheese boards and can be paired with light, fruity red wines.
| Characteristics | Values |
|---|---|
| Name | Dutch Blue, Blue de Graven, Basiron Dutch Blue |
| Place of Origin | Holland, North Brabant |
| Ingredients | Pasteurized Cow's Milk, Vegetarian Rennet, Salt, Lactic Acid Bacteria, Blue Mold Cultures |
| Texture | Hard |
| Flavor | Creamy, Spicy |
| Accompaniments | Cheese Board, Sirloin Steak, Burger, Salad, Light Fruity Red Wine |
| Similar Cheeses | Blue Stilton, Huntsman, Shropshire Blue, Gorgonzola |
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What You'll Learn
- Dutch Blue Cheese, also called Blue de Graven, is made from pasteurized cow's or goat's milk
- Dutch Blue Cheese is packaged in iconic Delft blue colours
- Blue vein cheese, also known as blue mould cheese, is characterised by blue mould
- Dutch Blue Cheese is a hard cheese with a creamy texture and spicy flavour
- Dutch Blue Cheese is a premium quality cheese from Holland
Dutch Blue Cheese, also called Blue de Graven, is made from pasteurized cow's or goat's milk
Dutch Blue Cheese, also called Blue de Graven, is a pasteurized cheese made from cow's or goat's milk. It is a mould cheese from Holland known for its strong, creamy flavour and iconic Delft blue packaging. Dutch Blue Cheese is a hard cheese with blue veins, resulting from the fungus Penicillium Roqueforti, which gives it a spicy flavour. It is a perfect addition to a cheese board, sirloin steak, or burger.
Blue de Graven, the other name for Dutch Blue Cheese, won a Silver award in 2016 at the International Cheese Awards. It is made from pasteurized biological cow's milk, vegetarian rennet, salt, lactic acid bacteria, and blue mould cultures. The hard structure of Dutch cheese makes it suitable for shipping, and it is often vacuum-sealed to maintain freshness during delivery.
Dutch Blue Cheese is a popular variety of blue cheese, with its distinctive taste and texture. Blue cheese, in general, is characterised by the addition of blue mould, which can be added as a powder or liquid to the curd. During the growth of blue fungi, certain by-products are produced, resulting in the typical smell and taste associated with blue cheese.
While Dutch Blue Cheese is a well-known variety, other popular blue cheeses include Blue Stilton, Huntsman, and Shropshire Blue. These cheeses offer unique taste experiences, such as the combination of English cheeses in Huntsman or the natural pigment annatto in Shropshire Blue, enhancing its colour. Blue cheeses are commonly enjoyed on cheese boards or in savoury dishes, sauces, and dressings.
In addition to Dutch Blue Cheese, other Dutch cheeses are also renowned, such as Gouda, Edam, and Leyden. These cheeses contribute to the diverse and delicious offerings from the Netherlands, showcasing the country's rich dairy heritage and culinary expertise.
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Dutch Blue Cheese is packaged in iconic Delft blue colours
Dutch Blue Cheese, also called Blue de Graven, is a strong, creamy, and delicious blue mould cheese from Holland. It is made from pasteurized cow's milk or goat's milk and is known for its unique flavour, characterized by the blue veins of the fungus Penicillium Roqueforti, which give off a spicy taste. Dutch Blue Cheese is a pasteurized hard blue cheese from North Brabant, and its organic cultivation results in a perfect balance of maturity and creaminess.
To enhance its appeal, Dutch Blue Cheese is often packaged in the iconic Delft blue colours, making it stand out on any cheese board or platter. The distinctive packaging complements the cheese's rich, creamy flavour and eye-catching blue veins. This combination of taste and aesthetics makes Dutch Blue Cheese a popular choice for cheese enthusiasts and a sought-after addition to cheese boards, sirloin steaks, or burgers.
The Delft blue colours on the packaging of Dutch Blue Cheese are not just a design choice but also a nod to the rich history and culture of the Netherlands. Delftware, also known as Delft Blue pottery, is a well-known form of Dutch ceramics that originated in the city of Delft in the 17th century. The blue and white pottery became iconic and is recognized worldwide as a symbol of Dutch craftsmanship and design.
By packaging Dutch Blue Cheese in Delft blue colours, cheese producers pay homage to this iconic aspect of Dutch heritage. It elevates the cheese's presentation and adds a touch of cultural significance to the dining experience. The blue and white packaging instantly evokes a sense of Dutch tradition and craftsmanship, making Dutch Blue Cheese a delightful treat for both the palate and the eyes.
Overall, Dutch Blue Cheese, with its iconic Delft blue packaging, is a delightful culinary experience that combines taste, texture, and cultural aesthetics. It is a testament to the Netherlands' rich cheese-making traditions and their attention to detail in presenting their culinary delights.
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Blue vein cheese, also known as blue mould cheese, is characterised by blue mould
Dutch Blue, also known as Blue de Graven, is a variety of blue mould cheese from Holland. It is made from pasteurised cow's or goat's milk and is characterised by blue veins that come from the fungus Penicillium Roqueforti, which gives off a spicy flavour. Dutch Blue has a strong, creamy flavour and is often packaged in the iconic Delft blue colour, making it a perfect addition to a cheese board, steak, or burger.
Basiron Dutch Blue is another variety of blue cheese from Holland. While the specific ingredients and characteristics of this cheese are not readily available, it is marketed as a premium blue cheese that is perfect for a cheese platter or salad.
In addition to Dutch Blue and Basiron Dutch Blue, there are other blue cheeses from the Netherlands that are worth mentioning. One example is Leyden, a cow's milk cheese flavoured with cumin and caraway seeds. Although it is not specifically mentioned as a blue cheese, the presence of cumin as an ingredient may suggest a potential blue veining effect.
Overall, blue vein cheese, including Dutch varieties, is a unique and flavourful addition to any dish or cheese board. The characteristic blue mould and the resulting taste and smell are what make this type of cheese a favourite for many cheese lovers around the world.
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Dutch Blue Cheese is a hard cheese with a creamy texture and spicy flavour
Dutch Blue Cheese, also known as Blue de Graven, is a hard cheese with a creamy texture and a spicy flavour. It is a blue mould cheese from Holland, made from pasteurised cow's milk or goat's milk. The cheese has a strong, creamy flavour and a beautiful appearance, making it a popular choice for cheese boards and as an addition to dishes like salads and burgers.
The blue veins in Dutch Blue Cheese are created by the fungus Penicillium Roqueforti, which gives the cheese its distinctive spicy taste. The mould is added as a powder or liquid to the curd and develops under the influence of oxygen. This process is what produces the characteristic smell and taste of blue cheese.
Dutch Blue Cheese has a hard structure, making it ideal for shipping, and it is often packaged in the iconic Delft blue colours. It is a premium quality cheese that has won awards at international cheese competitions.
Dutch Blue Cheese is a versatile cheese that can be enjoyed in a variety of ways. It is a popular choice for cheese platters, where it can be served alongside other Dutch cheeses such as Gouda, Edam, or Leyden. It is also delicious when paired with a light and fruity red wine.
In addition to being enjoyed on its own, Dutch Blue Cheese is a great ingredient in cooking. It can be added to salads, burgers, or savoury dishes to create a creamy and spicy flavour. The cheese is also a good choice for sauces and dressings, where it can add a unique taste and texture.
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Dutch Blue Cheese is a premium quality cheese from Holland
Dutch Blue Cheese, also known as Blue de Graven, is a premium quality blue mould cheese from Holland. It is a hard, pasteurised cheese made from cow's milk or goat's milk and is characterised by blue veins that run through it. The blue veins are a result of the fungus Penicillium Roqueforti, which gives the cheese its distinctive spicy flavour. Dutch Blue Cheese has a strong, creamy taste and a rich, crumbly texture. It is often a highlight on a cheese board and pairs well with a light, fruity red wine.
Blue vein cheese, also known as blue mould cheese, is formed by adding the mould as a powder or liquid to the curd, which then grows under the influence of oxygen. The mould culture gives each blue cheese its unique taste and smell. Dutch Blue Cheese is a perfect example of this, with its strong and creamy flavour.
Dutch Blue Cheese is produced in North Brabant, Holland, and is considered a premium quality cheese. It has a beautiful appearance, with its iconic Delft blue packaging and colouring. The cheese is cut fresh and vacuum-sealed to ensure optimal freshness during delivery. It is a popular choice for cheese lovers and makes an excellent addition to any cheese platter or salad.
Dutch Blue Cheese has a unique and intense flavour that sets it apart from other cheeses. The combination of mature and creamy textures, along with the spicy notes from the blue veins, creates a delicious taste experience. It is a versatile cheese that can be enjoyed on its own or as an ingredient in various dishes, such as burgers or salads. The cheese's strong flavour can elevate a simple dish and make it extraordinary.
Overall, Dutch Blue Cheese is a premium quality cheese from Holland that offers a delightful sensory experience. Its unique flavour, texture, and appearance make it a favourite among cheese connoisseurs and a sought-after addition to any cheese board or culinary creation.
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Frequently asked questions
Yes, Dutch Blue (also called Blue de Graven) is a mould cheese from Holland. It is made from pasteurized cow's milk or goat's milk.
Blue cheese is made from mould, which is added as a powder or liquid to the curd. The mould works under the influence of oxygen.
Blue cheese has a strong, creamy, and delicious taste. It is known for its spicy flavour, which comes from the fungus Penicillium Roqueforti.
Gorgonzola, an Italian blue mould cheese made from whole cow's milk, is a good substitute for Dutch Blue.
Some other types of Dutch cheese include Beemster, Boerenkaas, Edam, Graskaas, Gouda, and Kanterkaas.
