Randy Chandler
Blue cheese is a beloved and divisive food. Its strong smell and complex flavour profile, which varies from mild and creamy to sharp and pungent, make it a polarising food item. Blue cheese is a fermented cheese that uses nontoxic Penicillium roqueforti mould cultures, which are safe for human consumption. It is a nutrient-dense food, offering health benefits such as improved bone, dental, and heart health, as well as potential anti-ageing properties. Despite its health benefits, blue cheese should be consumed in moderation due to its high fat, calorie, and sodium content.
| Characteristics | Values |
|---|---|
| Taste | Varies based on origin and aging time; Danish Blue has a mild flavor, Roquefort has a strong flavor |
| Odor | Strong; soft blue cheese has a pungent odor, while firm varieties may smell nutty or smoky |
| Texture | Can be soft or firm |
| Health Benefits | High calcium content, vitamins, minerals, and natural compounds; promotes bone health, dental health, and heart health; great for gut health; may reduce risk of cardiovascular disease; good source of protein |
| Risks | High in salt, fat, calories, and sodium; may spoil if left unrefrigerated or stored for several weeks, potentially producing toxic compounds |
| Allergies | Generally safe for people with penicillin allergies; safe for individuals with mold allergies as the digestive process destroys mold spores |
| Pairings | Honey, bread, smoked ham, sourdough, beer, sweet wine, port, pudding wine, fortified wine, semi-sweet or sweet riesling, salad, pizza, chicken, lettuce wrap, omelet, tacos, sirloin steak |
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What You'll Learn
Blue cheese and health
Blue cheese is a flavoursome, pungent, and popular type of cheese that is loved by people all around the world. It is made by mixing milk with Penicillium roqueforti mould spores to begin the fermentation process. Once the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow. These pathways are where the distinctive blue, blue-grey, or blue-green veins of mould will later develop.
Blue cheese is rich in nutrients and provides a variety of notable health benefits. For example, blue cheese offers high calcium content—even when compared to other types of cheese. A once-ounce serving of blue cheese contains 150 mg of calcium, and most adults should consume, at minimum, 1,000 mg per day. Because of its high calcium content, blue cheese can help people achieve healthier bone density and reduce the risk of developing osteoporosis. The calcium in blue cheese may also be linked to anti-obesity mechanisms that reduce body weight from fat. Studies have found that blue cheese consumption helps with managing levels of visceral fat around the abdominal area and maintaining gut health.
Blue cheese also contains a compound known as spermidine that may delay ageing and reduce the risk of cardiovascular disease. While the exact reason for this effect remains unclear, researchers believe that spermidine has a positive effect on cardiac muscle cells and other parts of the cardiovascular system. The presence of spermidine in blue cheese is one possible source of what health experts refer to as the "French paradox," a phenomenon in which fewer people in France die of cardiovascular disease despite consuming, on average, more saturated fat.
Blue cheese is also a great source of protein. Researchers believe that the fat in certain dairy products, such as blue cheese, may have a neutral or even positive effect on cardiovascular health. Blue cheese also has anti-inflammatory qualities that can aid in lowering joint inflammation and easing arthritis pain. Blue cheese is high in fat, especially saturated fats, so it can increase the risk of high cholesterol if not consumed in moderation. It is also high in sodium, which can lead to health concerns like high blood pressure, renal concerns, water retention, and oedema if consumed in excess.
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Blue cheese varieties
Blue cheese is a general classification of cheeses characterised by blue or blue-grey veins throughout. These veins are caused by the growth of the mould Penicillium roqueforti, which requires oxygen to grow, giving blue cheese its open texture. Blue cheese is produced all over the world, with local types of blue cheese developed in many countries.
Some well-known blue cheese varieties include:
- Roquefort: A strong-tasting French blue cheese made from sheep's milk.
- Gorgonzola: An Italian blue cheese made from cow's milk.
- Stilton: A creamy British blue cheese made from cow's milk.
- Danablu: Also known as Danish Blue, this blue cheese has a mild flavour and creamy texture.
- Bleu d’Auvergne: A French blue cheese made from cow's milk.
- Cabrales: A Spanish blue cheese made from a mixture of cow's, goat's, and sheep's milk.
- Maytag Blue: An American blue cheese created by a German immigrant in the mid-1800s, often used as a salad topper.
Blue cheese can be eaten on its own or spread, crumbled, or melted into or over foods. It is a good source of protein and calcium and has been linked to potential health benefits, such as reduced risk of cardiovascular disease.
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Blue cheese and wine
Blue cheese is known for its strong, complex smell and salty, sharp taste. Its flavour can vary significantly depending on where it comes from and how long it has been aged. For example, Danish Blue has a mild flavour and creamy texture, whereas Roquefort has a far stronger taste that may not appeal to all.
When it comes to wine, blue cheese is often paired with sweet wines, such as port or dessert wines. The saltiness and strength of the cheese are offset by the sweetness of the wine. However, blue cheese can also be paired with drier white or red wines, depending on the type of blue cheese and how it is served.
For a classic pairing, you could try Port with Stilton or Roquefort with Sauternes. For a stronger blue cheese, a bigger wine is needed, such as a full-bodied red. A medium-bodied red wine might work with a more mellow blue cheese, like Bleu d'Auvergne or Barkham Blue. A blue cheese salad could be paired with a crisp, medium-bodied white wine, a floral Portuguese Vinho Verde, or a minerally Viognier. A blue cheese-topped steak calls for a big red wine.
If you are looking for a table wine to pair with your blue cheese, the type of milk used to make the cheese can be a guide. Cow's milk blues go well with Chardonnay and some Cabernet-based wines, especially fruity ones. Sheep's milk blues also work with some Cabernet-based wines and Zinfandel. Goat's milk blues are harder to find and don't tend to pair well with table wines.
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Blue cheese recipes
Blue cheese is a strong-smelling and flavoursome cheese that can be used in a variety of recipes. It is rich in nutrients and provides health benefits such as delaying ageing and reducing the risk of cardiovascular disease.
Blue cheese is a versatile ingredient that can be used in many dishes, including salads, sandwiches, pizzas, and burgers. Here are some specific recipes that use blue cheese:
- Rosemary Flatbread – This flatbread is fluffy and crusty, and the blue cheese melts in your mouth. The crumbly blue cheese becomes creamy in the oven.
- Chicken Quesadillas – A tangy twist on the classic quesadilla, with blue cheese adding a unique flavour.
- French Onion Soup – A vegetarian version of the classic soup, with blue cheese and oloroso sherry adding new layers of flavour and depth.
- Chicken Salad – Chicken salad dressed with a mix of yoghurt and blue cheese.
- Pasta – A pear pasta dish is a refreshing and simple combination of blue cheese and the sweetness of fresh pears.
- Beef Wellington – Lean fillet steak spread with blue cheese and wrapped in pastry.
- Salad – Combine blue cheese with arugula, spinach, roasted pecans, sliced strawberries, and a lemon shallot vinaigrette.
- Potato Bake – Sauté onion and garlic in butter, stir in sliced potatoes, add thyme and chicken stock, then top with blue cheese.
- Pizza – A vegetarian pizza with spinach, walnuts, mushrooms, and blue cheese.
- Steak Pie – A comforting steak pie with tender meat, savoury gravy, and molten blue cheese.
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Blue cheese and allergies
Blue cheese is a strong-smelling and flavourful cheese, with a unique appearance due to its blue veins. It is a popular ingredient in many dishes, from salads to pizzas, and is often paired with sweet wines or port. While blue cheese is generally safe to consume, there are some potential health risks associated with it, particularly for those with allergies.
Blue cheese is made using a type of mould called Penicillium roqueforti. This mould is non-toxic and safe for human consumption. However, it is important to note that blue cheese can cause allergic reactions in some individuals. While penicillin allergies are not a concern with blue cheese, as the Penicillium cultures do not produce penicillin, mould allergies may still be a factor.
For most people with mould allergies, inhalation of mould spores is the primary trigger for allergic reactions, rather than ingestion. The digestive process typically breaks down any active mould spores in blue cheese, making it safe to consume even for those with mould allergies. However, it is important to consume blue cheese in moderation, as it is high in fat, calories, and sodium.
Additionally, blue cheese can spoil if left unrefrigerated or stored for too long, even in the refrigerator. Spoiled blue cheese can develop toxic compounds called mycotoxins, which can have short- and long-term health effects. Therefore, it is important to store blue cheese properly and consume it within a few weeks of opening.
In conclusion, while blue cheese is generally safe for people with penicillin or mould allergies, it is important to consume it in moderation and ensure proper storage to prevent spoilage. Blue cheese offers a range of health benefits, including improved bone, dental, and heart health, due to its high calcium and nutrient content. However, as with all cheeses, it should be enjoyed as part of a balanced diet.
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Frequently asked questions
Blue cheese is known for its strong, complex smell, but the intensity of its flavour can vary depending on where it's made and how long it's aged. For example, Danish Blue has a mild flavour and creamy texture, while Roquefort has a much stronger taste.
Blue cheese has a strong, complex flavour that can vary from mild and creamy to sharp and pungent. Some people describe it as having a "barnyard" element.
Blue cheese gets its colour from Penicillium roqueforti, a type of mould that is mixed with milk to start the fermentation process. This mould is non-toxic and safe for human consumption.
Blue cheese is a nutrient-dense food that is rich in calcium, vitamins, and minerals. It also contains a compound called spermidine, which has been linked to improved heart health and increased longevity. Blue cheese can also contribute to gut health and overall well-being when consumed in moderation.
