Bushra Griffith
Blue cheese is a variety of cheese characterised by its strong smell and spicy, salty taste. It is often used as a table cheese or crumbled on salads, and is also a popular ingredient in sauces, such as the famous blue cheese dip served with buffalo chicken wings. Blue cheese is also commonly paired with wine. The spiciness of blue cheese comes from the blue-green streaks of penicillium roqueforti, a type of mould. Different varieties of blue cheese include Danish Blue, Roquefort, and Gorgonzola.
| Characteristics | Values |
|---|---|
| Spiciness | Blue cheese has a spicy and slightly salty taste, but not the spiciness taste of red pepper. The longer it ages, the spicier it gets. |
| Blue Cheese Sauce | It is often served as a sauce with chicken wings to mute the spiciness of the dish. |
| Blue Cheese Dip | It is also served as a dip with chicken wings. |
| Blue Cheese Substitutes | Radicchio Salad with Honeyed Walnuts and Cabernet. |
| Blue Cheese and Wine | It is compatible with wines. British Stilton goes well with red wine, while French Roquefort is served with sweet dessert wines. |
| Blue Cheese and Honey | Italian gorgonzola and honey are seen as 'absolute compatibility'. |
| Blue Cheese and Fruit | Danish Blue goes well with fruit. |
| Blue Cheese and Meat | Blue cheese can be used in a cream sauce to eat with meat. |
| Blue Cheese and Salads | Blue cheese is excellent as a table cheese or crumbled on salads. |
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What You'll Learn
Blue cheese is often paired with spicy chicken wings
Blue cheese is a stimulating flavour of cheese with a spicy and slightly salty taste. The blue veining adds to its complexity, providing a sharp and tangy note to the overall taste. The longer blue cheese is aged, the spicier it becomes. The spiciness of blue cheese, however, is not the same as the spiciness of red pepper.
The combination of spicy chicken wings and blue cheese works so well because dairy is one of the best ways to mute the spiciness of a chilli pepper, which coats the tongue and interrupts the connection of capsaicin and taste buds. The creamy texture and tanginess of the blue cheese also create a contrast with the crunchy, spicy chicken wings, making for an appealing appetiser.
There are many ways to make blue cheese sauce, but the ingredients typically include blue cheese, sour cream, and milk. Blue cheese is also compatible with wines, especially British Stilton and red wine, or French Roquefort and sweet dessert wines.
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Blue cheese gets spicier as it ages
Blue cheese is known for its strong flavour and smell, which some describe as spicy. While it does not have the spiciness of a red pepper, it has a sharp, tangy, savoury and salty taste. The characteristic blue veins add a sharp and tangy note to the overall flavour. The blue-green streaks of penicillium roqueforti in particular give it a spicy kick.
The spice of blue cheese is derived from the mould that forms during the curing and ageing process. Blue cheese is aged in limestone caves, where natural moulds and yeasts grow on the cheese. The longer the cheese is aged, the more spicy it becomes. This is due to the increased development of mould. The mould that forms on the cheese imparts a strong, sweet-caramel flavour and aroma, as well as a spicy taste.
Some blue cheeses are aged for six months, while others have a maturation period of about 8-12 weeks. The famous French Roquefort, for example, is aged in limestone caves, where the moulds develop and create a strong, sweet-caramel flavour with a spicy kick. The Danish Blue, on the other hand, is a milder blue cheese with a shorter maturation period of 8-12 weeks.
Blue cheese is often paired with other foods to balance out its strong flavour. It is commonly served with celery and chicken wings, or used in a cream sauce to make it more palatable. It is also often paired with wine, such as a sweet dessert wine or a robust red.
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Some blue cheeses are spicier than others
Blue cheese is often described as having a spicy and slightly salty taste. However, the level of spiciness can vary depending on the type of blue cheese and its maturation period. Danish Blue, for instance, is known for having a slightly less spicy and salty taste compared to other blue cheeses. Its maturation period is typically between 8 to 12 weeks, making it a milder option for those new to blue cheese.
On the other hand, some blue cheeses are known for their more intense spiciness. For example, Roquefort, a prestigious and ancient French blue cheese, has a strong, sweet-caramel, and spicy flavour. The longer ageing period of Roquefort contributes to its more pronounced spiciness. Similarly, Stilton, a semi-hard English blue cheese, has a rich, robust, and distinct flavour with a sharp and tangy note from its blue veining. Its flavour also sharpens with age, resulting in a more intense spiciness over time.
The process of making blue cheese can also impact its spiciness. Blue cheeses are known for their distinctive blue mould, which contributes to their unique flavour. The type of mould and the conditions in which the cheese is aged can influence the final spiciness of the product. For example, Maytag Blue is produced in caves and cellars, where natural moulds and yeasts grow. The slow ripening process in this controlled environment gives Maytag Blue its distinct spicy flavour.
Additionally, the way blue cheese is served can also affect its perceived spiciness. Blue cheese is commonly served as a table cheese, crumbled on salads, or used in dips and sauces. When paired with certain foods, such as sweet honey or crisp celery, the spiciness of the blue cheese can be accentuated or balanced. It is also often served with chicken wings, where the creamy blue cheese dressing helps to mute the spiciness of the chilli peppers in the dish.
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Blue cheese can be made less spicy with cream
Blue cheese is known for its strong flavour and smell, which can be off-putting to some. While it is not spicy in the same way that chilli peppers are, it does have a spicy, tangy, and salty taste. The spiciness of blue cheese seems to increase as it ages, and some varieties are spicier than others. For instance, Roquefort, a French blue cheese made from sheep's milk, is known for its strong, sweet-caramel, yet spicy flavour and aroma. Danish Blue, on the other hand, is a milder variety with a less spicy and salty taste.
If you find blue cheese too spicy, there are ways to make it more palatable. One effective method is to mix it with cream, which can ease the sharp flavour. A cream sauce made with blue cheese can be used as a dipping sauce for meat or as a dressing for chicken wings, where it helps to mute the heat of chilli peppers. Blue cheese also pairs well with honey, and this combination is considered an 'absolute compatibility'.
Additionally, you can try different varieties of blue cheese to find ones with a milder flavour. Danish Blue, as mentioned earlier, is a good option for those new to blue cheese due to its less spicy and salty taste. Bleu d'Auvergne, made from cow's milk, has a mild flavour and a semi-soft texture. Beenleigh Blue, made in Devon, England, has a white interior with light blue-green veins and a mild flavour.
When it comes to reducing the spiciness of blue cheese, it is important to note that the ageing process can affect its heat level. Blues are very acidic before they are aged, and as they mature, they tend to become spicier. Therefore, the length of ageing can impact the spiciness of the cheese. Additionally, the pH level of the cheese can also play a role in its spiciness.
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Blue cheese has a spicy, salty taste
Some varieties of blue cheese are milder in spice than others. Danish Blue, for example, has a less spicy and salty taste than other blue cheeses. It is made from cow's milk and has a maturation period of 8-12 weeks. This shorter maturation period results in a milder flavour compared to other blue cheeses, which can have maturation periods of up to six months or more.
Blue cheese is often served as a table cheese or crumbled on salads. It is also commonly used in sauces, such as the famous buffalo chicken wings sauce, where it helps to mute the spiciness of the chilli peppers. Blue cheese sauces typically include sour cream and milk, which complement the spicy, salty flavour of the blue cheese.
The saltiness of blue cheese can also be toned down by pairing it with sweet foods, such as honey or sweet dessert wines. The sharpness of the blue cheese is offset by the sweetness of these pairings, creating a delightful contrast of flavours. Blue cheese is also often paired with wines, such as British Stilton with red wine or French Roquefort with sweet dessert wines.
Blue cheese has a distinct and complex flavour profile that combines spiciness and saltiness with other notes such as tanginess, bitterness, and sweetness. The specific combination of flavours varies depending on the type of blue cheese, with factors such as the milk used, the production method, and the ageing process all playing a role in the final taste.
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Frequently asked questions
Blue cheese has a spicy and slightly salty taste, but not the spiciness of red pepper. The longer it is aged, the spicier it gets.
Blue cheese is made from moulds and bacteria that are introduced or grown on the cheese over time.
Blue cheese has a strong, tangy, savoury, and earthy taste.
Blue cheese is excellent as a table cheese or crumbled on salads. It can also be mixed with cream to make a sauce or dip.
Blue cheese is compatible with wines. British Stilton goes well with red wine, while French Roquefort is often served with sweet dessert wines.
