Randy Chandler
Blue cheese is a polarizing food—people tend to either love it or hate it. While some people enjoy its strong scent and flavour, others find it disgusting and off-putting. The cheese is made with Penicillium Roqueforti, a type of mold that creates blue-green spots or veins throughout its structure. This mold is responsible for the distinct taste, smell, and appearance of blue cheese. Despite being safe to consume, some people are put off by the idea of eating moldy cheese, likening it to eating something that has gone bad. Others find the smell or taste reminiscent of toxic chemicals or vomit. However, blue cheese has its fans too, with some considering it a delicacy and the Greatest Cheese in the World.
| Characteristics | Values |
|---|---|
| Taste | Butyric acid is present in blue cheese and is described as tasting like vomit |
| Appearance | Blue-green spots or veins throughout its structure |
| Smell | Pungent, funky, nutty, or sweet |
| Texture | Crumbly, semi-soft, or chunky |
| Ingredients | Cow, sheep, goat, or plant milk, Penicillium Roqueforti mold |
| Health Concerns | Contains mold |
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What You'll Learn
Blue cheese is made with mould
Blue cheese has a strong, sharp flavour and a distinctive smell, both of which are created by the Penicillium mould. The mould triggers a process called lipolysis, which breaks down fats into fatty acids and methyl ketone. This biochemical reaction gives blue cheese its characteristic rich flavour and aroma. The longer the cheese is aged, the more intense the flavour becomes.
Different types of blue cheese include Gorgonzola, Roquefort, Stilton, Danish Blue, and Cabrales, each with its own unique flavour and origin. For example, Gorgonzola originates from the village of Gorgonzola in Italy and is made from whole milk, while Stilton is from England and has a strong, intense flavour.
While blue cheese is beloved by many, it is also one of the most polarising foods, with some people finding its smell and mouldy appearance unappetising. Some describe it as tasting like "toxic chemicals" or "feet". However, for those who enjoy it, blue cheese is a delicious addition to dishes like steak, salads, and sandwiches.
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It's divisive—some love it, some hate it
Blue cheese is certainly a divisive food—some people love it, and some people hate it. In fact, blue cheese was listed as the 7th most hated food in the UK, according to a British website in 2019. However, at the World Cheese Awards in Italy the year before, a blue cheese was named the best in show, earning the right to be called the Greatest Cheese in the World.
The reasons for this polarization are varied. Some people are simply sensitive to certain flavors, such as the butyric acid present in blue cheese, which has been likened to the taste of vomit. Others have had limited exposure to the variety of blues in the cheese universe and may have had an initial negative experience with a blue cheese that was too strong for their palate.
Blue cheese is also off-putting to some by nature because of its mold content. Blue cheese is ripened with edible cultures of the mold Penicillium, which create the blue-green spots or veins throughout its structure. The mold is also responsible for the cheese's distinct taste, smell, and appearance. While the type of mold used in blue cheese is safe to consume, some people are understandably averse to the idea of eating moldy food.
Despite its divisive nature, blue cheese has a long history, with some historians believing that Pliny the Elder wrote rave reviews of Roquefort, a French blue cheese, as early as AD 79. And while it may not be for everyone, blue cheese certainly has its fans, who appreciate its unique flavor and aroma.
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It's stinky
Blue cheese is certainly a divisive food. While some people love it, others find it disgusting. One of the main reasons for this polarisation is its strong smell, which many people find off-putting.
The stink comes from the mould that is used to make blue cheese. Specifically, the cheese is most commonly made using a type of mould called Penicillium Roqueforti, which is responsible for its distinct taste, smell, and appearance. The mould breaks down milk fats, creating chemical compounds known as ketones, in particular, one called 2-Pentanone. This process is what gives blue cheese its pungent aroma.
The smell of blue cheese is so strong that it can be off-putting to people who are not used to it. Some people describe the smell as funky, while others find it reminiscent of toxic chemicals or even vomit, due to the presence of butyric acid. The smell of blue cheese is not always indicative of its taste, which can be gently nutty or even sweet. However, the strong scent can be a turn-off for some people, who find it difficult to get past the smell to enjoy the flavour.
In addition to its smell, blue cheese also has a crumbly consistency that can be unappealing to some. When added to salads or sandwiches, it can spread and crumble everywhere, ruining the rest of the meal. This texture also makes it difficult to avoid or remove from a dish if you don't like it.
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It's crumbly
Some people may find blue cheese gross because of its crumbly texture. When cut or bitten into, blue cheese tends to crumble easily, resulting in a dry and grainy mouthfeel. This crumbly texture is a result of the cheese's aging process. During aging, the cheese curds are typically not pressed together as firmly as they are for other cheeses, which allows air to circulate and mold to develop, creating the characteristic veins of blue mold that give the cheese its name. This loose pressing of curds also contributes to the cheese's crumbly texture.
While some may find this texture unappealing, others appreciate it as a unique characteristic of blue cheese. It adds a contrast to the creaminess of the cheese and can provide a satisfying bite or mouthfeel. The crumbly nature of blue cheese also makes it versatile in cooking and baking, as it can be easily crumbled over salads, pizzas, or pastas, adding a punch of flavor and a textural contrast to dishes.
Additionally, the crumbly aspect of blue cheese can be a sign of quality. A well-aged blue cheese that has been properly cared for will often have a drier, more crumbly texture, indicating that it has developed complex flavors during the aging process. This texture can also be a result of the cheese being made with high-quality milk, which tends to produce a firmer curd that crumbles more easily.
In summary, while the crumbly texture of blue cheese may be off-putting to some, it is a distinctive feature that contributes to the cheese's versatility, flavor, and overall appeal for many enthusiasts. It is an indicator of quality and a testament to the unique aging process that blue cheeses undergo. Whether loved or hated, the crumbly nature of blue cheese undoubtedly plays a significant role in shaping the overall sensory experience it offers.
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It's an acquired taste
Blue cheese is certainly a divisive food. Some people love it, while others hate it. But for those who dislike it, is it possible that blue cheese is just an acquired taste?
It's true that blue cheese has a strong scent that some find off-putting. The smell comes from the blue mold within the cheese, which also gives it its distinctive appearance. The mold is completely safe to eat and is even present in other cheeses like brie and camembert, just less visible. However, the idea of eating mold can be off-putting to some.
The taste of blue cheese is also unique. The butyric acid in blue cheese can taste like vomit to some people, especially those with sensitive palates. The piquancy can be overwhelming, and the crumbly texture means it can be hard to avoid once it's on your plate.
However, not all blue cheeses are the same. They can vary from mild to funky in smell and flavor, so it's possible that there is a blue cheese out there for everyone. Some experts suggest that those who dislike blue cheese may have had limited exposure to the wide variety of blues available or had an initial negative experience with a strong blue cheese. With an open mind and the right approach, almost anyone can find a blue cheese to suit their tastes.
So, if you don't like blue cheese, it might be worth giving it another chance. It could be an acquired taste that just takes some time and exploration to appreciate fully.
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Frequently asked questions
Whether or not blue cheese is gross is subjective. Some people love blue cheese, while others hate it.
Some people find the smell and taste of blue cheese off-putting. Blue cheese contains butyric acid, which is also found in vomit, and may be the reason why some people dislike it. The fact that blue cheese is made with mould also puts some people off.
Blue cheese is a particular favourite in Europe. Some people enjoy the smellier and funkier the cheese is. Blue cheese can also be an acquired taste, like coffee or alcohol.
Some popular blue cheeses include British Stilton, French Roquefort, Spanish Valdeon, and Queso La Parel from Asturias, Spain.
