Randy Chandler
Blue cheese is a distinctive cheese with bold and varied flavour profiles. Its unique taste and rich history make it a fascinating subject and a delightful addition to any cheese platter. The flavour of blue cheese varies depending on the type of cheese and the ageing process, ranging from soft and creamy to firm and crumbly, with a salty, tangy, earthy, or spicy character. The bitterness in blue cheese is often attributed to the mould, which can be milder or sharper, and the type of milk used, such as sheep's, cow's, or goat's milk. The most popular varieties of blue cheese include Gorgonzola, Stilton, Roquefort, Danish Blue, and Bleuchâtel.
| Characteristics | Values |
|---|---|
| Texture | Creamy, soft, crumbly, dotted with blue or green veins, dry, white edible rind, springy, firm, soft and creamy |
| Taste | Bitter, earthy, musty, tangy, salty, sweet, nutty, spicy, buttery, pungent, sharp, sour, grassy |
| Smell | Strong, distinct aroma |
| Pairing | Beer, stout, porter, Belgian ale, honey, fig jam, crackers, pear/bleu cheese tartlets, walnut, spinach, mushrooms, pasta, sauce, mayonnaise, sour cream, Worcestershire sauce, onion salt, vinegar, pear, bread, figs, pears, cherry preserves, dried Montmercy cherries, stout, porter |
| Types | Roquefort, Danish Blue Cheese, Gorgonzola, Stilton, Bleuchâtel, Cabrales, Swiss Blue, Gouda, Cheddar, Camembert, Brie |
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What You'll Learn
- Blue cheese is bitter due to the type of mould and cheese used
- Blue cheese is made by injecting mould culture with a syringe
- Blue cheese is versatile and can be used in salads, pasta, steak sauce, or paired with beer
- Blue cheese is an acquired taste due to its strong, tangy, and salty taste
- Popular blue cheeses include Gorgonzola, Stilton, Roquefort, Danish Blue, and Bleuchâtel
Blue cheese is bitter due to the type of mould and cheese used
Blue cheese is a distinctive and celebrated cheese with a bold and varied flavour profile. Its bitterness is due to the type of mould and cheese used in its production.
The cheese gets its name from the blue or green veins that run through it. These veins are the result of mould, typically Penicillium, which is intentionally introduced during the cheese-making process. The mould gives the cheese a bitter, earthy, and musty flavour. The bitterness of blue cheese can vary depending on the type of mould used, ranging from milder mould flavours to sharper, almost spicy, earthy flavours.
The base cheese used for blue cheese also contributes to its bitterness. The most popular types of blue cheese are Gorgonzola (Italy), Stilton (England), Roquefort (France), Danish Blue Cheese (Denmark), and Bleuchâtel (Switzerland). Each of these cheeses has a unique flavour profile that contributes to the overall bitterness of the blue cheese. For example, Roquefort is known for its bitterness produced by blue mould and the sweetness of sheep's milk, while Danish Blue Cheese has a slightly less spicy and salty taste due to its shorter maturation period.
The texture and taste of blue cheese can range from firm to soft and creamy, depending on the variety and the aging process. Generally, blue cheese has a sharp and salty taste with a noticeable "blue" or "moldy" character. Some varieties can be slightly sweet, while others are more savoury or earthy. The base cheeses used for blue cheese tend to be crumbly in texture with a milky or tangy basic cheese flavour, similar to under-salted feta.
The unique flavour of blue cheese is a result of the specific moulds used and the type of base cheese, creating a bold and varied taste experience that is celebrated by food lovers around the world.
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Blue cheese is made by injecting mould culture with a syringe
Blue cheese is a distinctive and celebrated cheese with a bold and varied flavour. It is characterized by its creamy texture and strong, tangy taste. The cheese itself is often crumbly and dotted with blue or green veins, which are a result of the mould. The texture and taste of blue cheese can range from firm to soft and creamy, depending on the variety. The flavour of blue cheese can vary depending on the specific type and the ageing process. Generally, it has a sharp and salty taste that is accompanied by a noticeable “blue” or “mouldy” character. Some varieties can be slightly sweet, while others are more savoury or earthy.
Blue cheese is made by adding Penicillium cultures to milk during the cheesemaking process. This produces flecks or veins of blue mould throughout the cheese. To activate the mould, cheesemakers pierce the cheese with long, thin metal needles, exposing it to oxygen. The mould then becomes active, turning the white paste blue and adding flavour. The size and number of piercings determine how much oxygen enters the cheese and feeds the Penicillium roqueforti cultures, which results in the number of blue veins formed.
Blue cheese can be made by injecting the mould culture with a syringe. This method, known as inoculation, is often used for Gorgonzola, a popular Italian blue cheese. The mould culture solution is injected into the cheese with a syringe, and the cheese is then aged. The ageing period for Gorgonzola varies, with Bianco being briefly aged, Dolce aged for about 60 days, and Picante aged for more than 90 days.
While blue cheese is known for its bold and unique flavour, some people may find it bitter. The mould in blue cheese gives it a kind of bitter, earthy, and musty flavour. The bitterness can vary depending on the type of mould, ranging from milder mould flavours to sharper, almost spicy earthy flavours. The base cheeses tend to be crumbly in texture with a milky or tangy basic cheese flavour, similar to under-salted feta.
For those who enjoy the bitterness of blue cheese, there are several varieties to explore. Roquefort, a French blue cheese, is characterized by its bitterness and the sweetness of sheep's milk. Danish Blue, made from cow's milk, has a milder flavour and is a good option for those who are new to blue cheese. For a more intense flavour, Cabrales from Spain offers a sharp, tangy, and slightly acidic taste.
Blue cheese can also be enjoyed in unique pairings, such as with beer or honey. A stout or porter complements the bold flavours of the cheese, while a Belgian ale provides a balance of sweetness and bitterness. Adding honey to blue cheese can transform the mouldy flavour into a fruity, floral, or earthy taste.
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Blue cheese is versatile and can be used in salads, pasta, steak sauce, or paired with beer
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pasta and steak sauce, or even as a pairing with beer. While blue cheese is known for its strong and pungent flavour, with a bitter, earthy, and musty taste, it can be a delicious addition to many recipes.
One popular way to use blue cheese is in salads. A classic combination includes a creamy blue cheese dressing, paired with juicy tomatoes and crispy bacon, all tossed together with lettuce. Blue cheese crumbles can also be added on top for an extra punch of flavour. For a well-rounded salad, red or white onion and chives can be included to add a crisp bite and bright flavour.
Blue cheese is also a delicious addition to pasta dishes. A simple blue cheese pasta can be made by melting butter in a saucepan, adding onion and garlic, and then pouring in milk or half-and-half. Blue cheese and parmesan are whisked in, creating a thick and creamy sauce that can be tossed with any type of cooked pasta. Spinach, grilled chicken, bacon, and tomatoes are also common additions to this pasta dish.
For meat lovers, blue cheese is a perfect pairing with steak. A rich and creamy blue cheese sauce can be made in just 20 minutes, using ingredients like butter, shallots, heavy cream, Worcestershire sauce, garlic powder, and of course, blue cheese crumbles. This sauce is packed with flavour and pairs exceptionally well with steak, potatoes, and vegetables.
Lastly, blue cheese can be enjoyed with a cold beer. A hoppy lager or India Pale Ale can bring out the floral notes in blue cheese, while a classic pale lager complements the sharpness of aged cheeses. The carbonation in beer cuts through the richness of blue cheese, creating a refreshing and flavourful combination.
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Blue cheese is an acquired taste due to its strong, tangy, and salty taste
Blue cheese is an acquired taste due to its strong, tangy, and salty flavour profile. The distinct taste and smell of blue cheese come from the mould (typically Penicillium) that is intentionally introduced during the cheese-making process. The mould gives the cheese a bitter, earthy, and musty flavour, with the type of mould dictating the intensity of these notes. The base cheeses tend to be crumbly, with a milky or tangy basic cheese flavour, akin to under-salted feta.
The most popular blue cheeses are Gorgonzola (Italy), Stilton (England), and Roquefort (France). Each of these cheeses offers a unique taste experience within the blue cheese family. For instance, Roquefort is known for its bitterness and the sweetness of sheep's milk, while Stilton is milder and less sharp than other blues. Gorgonzola strikes a balance between creamy and pungent, with Gorgonzola Dolce being softer and milder, and Gorgonzola Piccante having a firmer texture and a more pronounced bite.
The wide range of flavours within blue cheese is due in part to the different production methods and ageing processes employed. Danish Blue Cheese, for example, has a milder flavour profile as it is made from cow's milk and has a shorter maturation period of 8-12 weeks. On the other hand, Cabrales from Spain offers an intensely sharp, tangy, and slightly acidic taste with a deep blue marbling that indicates its strong and complex flavour profile.
For those who find the flavour of blue cheese too strong or funky, there are ways to mellow the intensity. Blue cheese pairs well with sweet companions like honey or fig jam, and it can be used as an ingredient in dishes like pasta, soup, or salad dressing to dilute and tame its bold character. Heating blue cheese, however, tends to accentuate its sharp and bitter notes, so it is often enjoyed plain or with complementary pairings like a stout or porter beer.
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Popular blue cheeses include Gorgonzola, Stilton, Roquefort, Danish Blue, and Bleuchâtel
Blue cheese is known for its bold and unique flavours, which can range from mild to sharp and tangy. The most popular blue cheeses include Gorgonzola, Stilton, Roquefort, Danish Blue, and Bleuchâtel. Each of these cheeses has distinct characteristics and flavours that make them stand out in the world of blue cheese.
Gorgonzola, an Italian cheese, offers a balance between creamy and pungent flavours. It comes in two main varieties: Gorgonzola Dolce, which is softer and milder, and Gorgonzola Piccante, which has a firmer texture and a stronger flavour. Gorgonzola Dolce, aged for about 60 days, is a popular choice for those who enjoy a softer texture and a milder flavour.
Stilton, the "King of English Cheeses," is a beloved English cheese known for its rich, creamy texture and nutty flavour. It is made with pasteurized cow's milk and has a distinctive spicy tang. Its blue veins add a hint of spiciness, making it a refined choice for cheese connoisseurs.
Roquefort, often regarded as the "King of Cheeses," is a French blue cheese superstar. It is moist, crumbly, and boasts a complex blend of salty and tangy notes. With its distinct aroma and rich, buttery texture, Roquefort embodies the bold character of blue cheese.
Danish Blue Cheese, originating from Denmark, has a creamy, soft texture and a delicate blue tang. Its milder flavour profile makes it a versatile choice for various dishes and pairings. It is made from cow's milk and has a maturation period of about 8 to 12 weeks, making it slightly less salty and spicy than other blue cheeses.
Bleuchâtel, a Swiss blue cheese, combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. It has a mild, creamy flavour with a hint of sharpness, making it an excellent choice for those seeking a unique yet approachable blue cheese. With its origins in 6th-century France, Bleuchâtel has a strong aroma and a mushroomy taste, adding a distinct character to any dish.
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Frequently asked questions
Blue cheese is known for its bold and varied flavors, ranging from tangy and salty to earthy and nutty. The bitterness in blue cheese is often attributed to the mold, which can give it a "blue" or "moldy" character. However, the level of bitterness can vary depending on the type of mold and the aging process. Some varieties, like Danish Blue Cheese, are milder and softer in flavor, while others, like Roquefort, are known for their stronger, tangier, and saltier taste.
The distinct taste of blue cheese is a result of the specific molds (typically Penicillium) that are intentionally introduced during the cheese-making process. Legend has it that blue cheese was discovered by accident when cheeses were stored in natural caves, providing the perfect environment for mold growth.
Blue cheese is known for its bold and unique flavors, but if you find it too bitter or funky, there are a few things you can do. You can try pairing it with something sweet like honey, fig jam, or fruit, which can help balance and complement the bitterness. Additionally, using blue cheese in smaller quantities in recipes like pasta, sauce, or salad dressings can mellow its intense flavor.
