Andy Montoya
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue, blue-grey, or green veins. Blue cheese can be semi-soft, soft, or firm, and it can be crumbly or creamy. The soft blue cheeses tend to have a milder flavour than the firmer cheeses. Popular types of blue cheese include English Stilton, French Roquefort, and Italian Gorgonzola.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, soft, creamy, crumbly, firm, semi-hard, hard |
| Taste | Mild, sharp, salty, tangy, sweet, spicy, pungent |
| Aroma | Strong, nutty, smoky, meaty, herbal, grassy |
| Colour | Blue, blue-grey, blue-green |
| Type | Cow's milk, goat's milk, sheep's milk, a combination |
| Examples | Roquefort, Gorgonzola, Stilton, Cambozola, Danish Blue, Dorset Blue Vinney |
Explore related products
What You'll Learn
- Blue cheese is a semi-soft, creamy cheese with blue-green veins
- It is made by adding mould spores to cow, goat or sheep's milk
- Soft blue cheeses have a mild herb flavour and should be eaten within a week
- Blue cheese can be melted, crumbled, spread or eaten as is
- Popular types include Roquefort, Gorgonzola, Stilton, Cabrales and Danablu
Blue cheese is a semi-soft, creamy cheese with blue-green veins
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, giving them blue, blue-grey, or blue-green veins. The mould spores are added to the cheese in different ways, either by injecting the spores before the curds form or by mixing them with the curds after they have formed. Blue cheese can be made from the milk of cows, sheep, or goats, and the type of milk used, the diet of the animal, and cheesemaking techniques will affect the final product.
Blue cheese is typically aged in a temperature-controlled environment such as a cave. It is then wrapped and aged for another 3 to 10 months. Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods. It is often served at room temperature and pairs well with fruits and nuts. It can also be used to make sauces or salad dressings.
There are several varieties of blue cheese, including English Stilton, French Roquefort, and Italian Gorgonzola. Roquefort has the strongest smell and flavour of all blue cheeses, while Danish Blue is considered a mild blue cheese. The texture of blue cheese can vary from soft and creamy to semi-soft, and it can become crumbly as it ages. The softer varieties of blue cheese should be eaten within a week of opening, while the harder cheeses will last longer, up to 2-3 weeks.
Blue Cheese and Penicillin: What Consumers Should Know
You may want to see also
It is made by adding mould spores to cow, goat or sheep's milk
Blue cheese is a semi-soft, creamy, and pungent cheese known for its blue-green veins. It is made by adding mould spores to cow, goat, or sheep's milk.
The process of making blue cheese begins with raw milk, which is then pasteurized at 72 °C (162 °F) for 15 seconds. A starter culture, such as Streptococcus lactis, is then added to the milk to convert lactose into lactic acid, changing the acidity of the milk and turning it from liquid to solid. The milk then undergoes coagulation, where rennet, a mixture of rennin and other material found in the stomach lining of a calf, is added to further solidify the milk.
Following coagulation, the thick curds are cut to encourage the release of liquid or whey. The size of the curds impacts the texture of the resulting cheese, with smaller curds resulting in a thicker and harder cheese. Once the curds are formed, they are ladled into containers to be drained and formed into wheels or blocks of cheese.
At this stage, the mould culture, typically Penicillium roqueforti, is added to the cheese curds. This mould culture is responsible for creating the blue veins characteristic of blue cheese. To facilitate the growth of the mould, the cheese is poked with steel rods or thin needles to allow oxygen to circulate within the cheese.
Finally, the cheese is aged for a period of time, typically in temperature-controlled environments. During ageing, the blue mould matures inside the air tunnels, developing flavour as it ages. Most blue cheeses take three to six months to mature, with the flavour intensifying over time.
Blue Cheese Calcium Content: What You Need to Know
You may want to see also
Soft blue cheeses have a mild herb flavour and should be eaten within a week
Blue cheese is a general classification of cheeses characterised by blue, blue-grey, blue-green, or greenish veins of mould. The mould is created by adding cultures of the genus Penicillium, which give blue cheese its distinctive smell and appearance. Blue cheese can be soft, semi-soft, hard, or semi-hard in texture.
Soft blue cheeses, such as those with a creamy and crumbly texture, tend to have a mild herb flavour. They are also characterised by their pungent odour and creamy, crumbly texture. These cheeses are often used in dressings and sauces due to their mild taste. Examples of soft blue cheeses include Danish Blue, Gorgonzola, and Cambozola.
In contrast, firmer blue cheeses tend to have a stronger, more pungent flavour. One example is Roquefort, which is known for its strong smell and flavour. Other crumbly blue cheeses, such as Maytag, have a spicy bite and tangy flavour.
It is important to note that blue cheese should be consumed within a certain timeframe to ensure optimal freshness and flavour. Soft blue cheeses should be eaten within a week of opening to prevent spoilage and maintain their mild herb flavour. Harder blue cheeses can last longer, up to 2-3 weeks, but it is always recommended to follow the "best if used before" dates on the package.
To store blue cheese, it is recommended to wrap it in wax paper, seal it in an airtight container or plastic bag, and place it in the refrigerator. Blue cheese is best enjoyed at room temperature, so it is suggested to remove it from the refrigerator a few minutes before serving.
Pumpkin and Blue Cheese: A Match Made in Heaven?
You may want to see also
Explore related products
Blue cheese can be melted, crumbled, spread or eaten as is
Blue cheese is a versatile ingredient that can be melted, crumbled, spread, or eaten as is. It is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue, blue-grey, or green veins throughout the cheese. Blue cheese can be soft, semi-soft, or firm, with varying textures and intensities of flavor.
Soft blue cheeses, such as Danish Blue, are creamy and semi-soft, with a mild herb flavor. They are best eaten within a week of opening and should be stored in an airtight container in the refrigerator. These softer varieties are ideal for spreading on crackers or bread and can also be melted over foods to add a subtle blue cheese flavor.
Semi-soft blue cheeses, like Stilton, are crumbly and develop a creamy texture as they age. They have a stronger aroma and a tangy, salty taste. These cheeses can be crumbled over salads or melted into sauces and dressings, adding a more pronounced blue cheese flavor.
Firmer blue cheeses, such as Roquefort, have the strongest flavor and smell among blue cheeses. They are ideal for those who enjoy a pungent and intense cheese experience. While they can be crumbled or melted, they are also delicious when eaten as is, allowing the complex flavors to unfold on the palate.
When cooking with blue cheese, melting it can be a great way to incorporate it into sauces, dressings, or dips. It can also be crumbled over salads, soups, or pasta dishes, adding a salty, tangy, and slightly spicy kick. For a more subtle approach, soft blue cheese can be spread on crackers or bread, providing a creamy base for other toppings.
In summary, blue cheese offers a range of textures and flavors, from mild and creamy to sharp and pungent. Its versatility allows it to be enjoyed in various forms, making it a delightful ingredient for those who appreciate its unique characteristics.
Pecorino Cheese: Why the Blue Pieces?
You may want to see also
Popular types include Roquefort, Gorgonzola, Stilton, Cabrales and Danablu
Blue cheese is a semi-soft, creamy, and pungent cheese with blue-green veins. It is made by adding a starter culture to pasteurized raw milk to turn the lactose into lactic acid, which solidifies the liquid milk. The coagulated cheese curds are then cut, releasing the whey—the liquid cheese byproduct. After the curds have been drained of the whey, the penicillium is then sprinkled over the cheese curds. The cheese is then poked with steel rods to circulate oxygen, allowing the mould to grow and giving the cheese its distinctive appearance.
Popular types of blue cheese include:
Roquefort
Considered one of the first blue cheeses, Roquefort is made from ewe's milk and has the strongest smell and flavour of all blue cheeses. It is named after the French village of Roquefort-sur-Soulzon, where it is produced.
Gorgonzola
Gorgonzola is made from cow's milk and is named after the Italian town where it originated. It is the most famous variety of blue cheese made with Penicillium Glaucum instead of Penicillium Roqueforti. It is used in quattro formaggi pizza, pasta sauce, or blue cheese dressing. It comes in two main types: dolce and piccante. Dolce is milder, sweeter, and creamier, while piccante, or mountain gorgonzola, is sharper, crumblier, and aged longer.
Stilton
This cow's milk cheese is produced in England. The same region also makes a white Stilton cheese, which isn't aged with mould. It is best enjoyed with ripe pears, walnuts, and plain water crackers.
Cabrales
Cabrales is made from cow's milk in Asturias, Spain. It is unique among blue cheeses as it can be made from raw, unpasteurized cow, goat, or sheep milk, providing a distinct flavour palette. It has a firm, but moist and creamy texture, determined by its high-fat content (at least 45%), with a robust, salty, and slightly spicy flavour that gets sharper and more acidic as the cheese ages.
Danablu
This Danish blue cheese is made from cow's milk and has a milder flavour compared to other blue cheeses.
Unlocking the Blue Door: Escape with Cheesy Tricks
You may want to see also
Frequently asked questions
Blue cheese is a general classification of cheese that comes in various textures, including soft, semi-soft, hard, or semi-hard.
Some blue cheeses that are described as soft include Danish Blue, Cambozola, and Cabrales.
Some blue cheeses that are described as semi-soft include Stilton, Roquefort, and Gorgonzola.
Soft blue cheeses should be eaten within a week after opening.
