Andy Montoya
Blue cheese is a polarizing food—some people love it, while others hate it. Its unique taste and texture, which can vary from firm to soft and creamy, depending on the variety, make it a fascinating subject and a potentially delightful addition to any cheese platter. But is it tasty? Well, that's for you to decide.
| Characteristics | Values |
|---|---|
| Taste | Tangy, sharp, creamy, pungent, salty, sweet, savory, earthy, spicy, bitter, mouldy, robust, rich, complex, mild, delicate, bold, intense |
| Texture | Crumbly, soft, creamy, firm, dry, white, salty, blue/green veins, dotted, marble-like, smooth |
| Type | Danish Blue, Roquefort, Gorgonzola, Bleu de Basque, Bleu d'Auvergne, St Agur, Montagnolo Affine, Irish Cashel Blue, Cabrales, Swiss Bleuchâtel, Bay Blue, Smokey Blue, Stilton, Cambozola, Camembert, Port, Fig Jam, Apple Slices, Honey |
| Pairing | Artisan bread, crackers, salads, fruits, pears, apples, grapes, figs, walnuts, sourdough bread, smoked ham, madeira, beer, stout, porter, Belgian ale |
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What You'll Learn
Blue cheese is polarizing
The texture and taste of blue cheese can vary from firm to soft and creamy, and some varieties are slightly sweet while others are more savory. The most popular types of blue cheese include Gorgonzola, Stilton, Roquefort, Danish Blue, and Bleuchâtel. These cheeses differ in terms of their country of origin, maturation period, and specific flavour profiles. For instance, Roquefort is known for its bold intensity, while Bleuchâtel is milder and creamier. Danish Blue is also on the milder side, making it a good option for those who are new to blue cheese.
The unique taste of blue cheese comes from the breakdown of milk fats and the introduction of mold during the cheese-making process. The mold, typically Penicillium, gives blue cheese its characteristic blue or green veins. While some people enjoy the complexity that the blue veining adds to the flavour of the cheese, others may find it unappetizing.
The strong flavour of blue cheese can be a challenge for some people to enjoy. However, there are ways to make it more approachable. Blue cheese can be paired with sweet foods such as fruit, honey, or jam, which can help to balance out its pungency. It can also be melted into sauces or used in small amounts as an ingredient in dishes like salads or pasta, which can make its flavour more palatable to those who are not accustomed to it.
While blue cheese may be polarizing, it is a unique and fascinating type of cheese that offers a range of tastes and textures to explore. For those who are hesitant to try it, starting with a milder variety or using it in small amounts in dishes can be a good way to ease into the world of blue cheese.
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It's tangy, sharp, creamy, pungent, salty, sweet, and earthy
Blue cheese is a polarising food—some people love it, while others hate it. But for those who enjoy it, blue cheese is tangy, sharp, creamy, pungent, salty, sweet, and earthy.
The "tang" of blue cheese comes from its salty and sour flavours. Salty notes are common in blue cheese, with varieties like Roquefort, Gorgonzola, and Danish Blue all said to have a salty taste. The saltiness of blue cheese is often complemented by its sweetness, and blue cheese is frequently paired with sweet fruits like pears, grapes, and figs. Some blue cheeses, like Roquefort, are made from sheep's milk, which lends them a unique sweetness. Other blue cheeses are described as having a "mildly earthy" flavour, while others are more boldly "earthy and funky".
Blue cheese is also known for its sharp and tangy taste, which is created by the blue veining that characterises many varieties of blue cheese, like Stilton. The sharpness of blue cheese can range from mild to intense, with some blue cheeses offering a powerful punch. The intensity of the cheese is influenced by the aging process and the type of milk used. For example, Danish Blue, made from cow's milk, has a milder flavour than other blue cheeses, while Roquefort is known for its bold intensity.
The texture of blue cheese can vary from firm to soft and creamy, and the creaminess of blue cheese is often highlighted when it's melted into sauces for pasta or risotto. Blue cheese is also commonly crumbled into salads or spread on bread or crackers. The creaminess of blue cheese can balance out its sharpness, as with Gorgonzola, which combines creaminess with the distinctive blue veins of traditional blue cheese.
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It's great with fruit, crackers, bread, and beer
Blue cheese is a versatile ingredient that can add a savoury kick to many dishes. It's a great snack or appetiser when served with fruit, crackers, bread, and beer.
When it comes to fruit, blue cheese is often paired with fresh figs, pears, and apple slices. Its bold flavour also goes well with dried fruits, honey, and chocolate. For those who enjoy a tipple, blue cheese is a perfect match for wines such as Sauvignon Blanc or dessert wines.
Blue cheese is also delicious when combined with crackers. A popular recipe includes blue cheese, sage, and spicy red pepper, creating a cracker that satisfies with spice, salt, and heat. These crackers can be enjoyed on their own or paired with fruits like apples and pears, or even a crunchy dill pickle.
Blue cheese can also be used to elevate a simple slice of bread. Blue cheese garlic bread is an irresistible way to dress up an ordinary loaf. The bread is sliced, spread with a mixture of blue cheese, butter, parmesan, chives, and garlic powder, then baked until heated through.
While less common, blue cheese can even be infused with beer. Homebrewers have experimented with adding blue cheese to beer, resulting in a musty, bacteria-y flavour. While this may not appeal to everyone, it can be an interesting option for those adventurous drinkers.
So, whether you're enjoying it with fruit, crackers, bread, or beer, blue cheese can be a tasty addition to your next meal or snack.
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It's made with mold
Blue cheese is certainly a divisive food item, with some people loving its bold and tangy flavour, while others are repulsed by its strong smell and "blue" or "moldy" character. However, it is important to note that not all blue cheeses are created equal, and there is a wide range of flavours and intensities within this style of cheese.
The unique flavour and texture of blue cheese are a result of the mould (typically Penicillium) that is intentionally introduced during the cheese-making process. This mould forms the characteristic blue or green veins that run through the cheese, giving it a marble-like appearance. The mould also contributes to the sharp, salty, and tangy taste that is commonly associated with blue cheese.
The specific type of blue cheese and the aging process can greatly impact its flavour and texture. For example, Danish Blue Cheese, a relatively new variety invented in the 20th century, has a milder flavour and a softer, creamier texture compared to more mature types. On the other hand, Roquefort, the oldest of the blue cheeses, is known for its bold intensity, robust flavour, and crumbly texture. It is made from sheep's milk, which adds a unique sweetness to the cheese.
For those who are new to blue cheese or put off by its strong smell, it is recommended to start with milder varieties such as Danish Blue or Bleu de Gex. These cheeses have a less intense flavour and can be a great way to introduce your taste buds to the world of blue cheese.
In conclusion, while blue cheese may not be for everyone, its unique flavour and texture are a result of the intentional introduction of mould during the cheese-making process. With a wide range of varieties and intensities available, there is a blue cheese out there for every palate, ready to transform any cheese platter into an exploration of taste.
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It's an acquired taste
Blue cheese is certainly an acquired taste. Its unique flavour and aroma are not for everyone, with some finding it off-putting or even repulsive. The presence of butyric acid, an oily, colourless liquid found in rancid butter, lends a "vomit factor" to the cheese, which may be especially off-putting for those with sensitive palates.
However, it is worth noting that not all blue cheeses are the same, and there is a wide range of varieties, strengths, and flavours to explore. Some are milder and creamier, such as Danish Blue, which is perfect for newcomers to blue cheese who may be put off by the strong smell of other varieties. Others, like Roquefort, are known for their bold intensity, with a rich, salty, tangy, and slightly sweet flavour.
The texture of blue cheese can also vary, ranging from firm to soft and creamy, depending on the type and aging process. Some, like Gorgonzola, are known for their creaminess, while others, like Stilton, have a crumbly texture.
The key to acquiring a taste for blue cheese may lie in finding the right variety and pairing for your palate. For those new to blue cheese, starting with a milder variety, such as Danish Blue or Bleu d'Auvergne, is recommended. These cheeses have a more delicate flavour and aroma, making them more approachable. Additionally, pairing blue cheese with the right complementary foods can enhance the overall culinary experience.
Blue cheese is often paired with sweet fruits like pears, figs, grapes, or apples, which provide a refreshing contrast to the salty, tangy notes of the cheese. It can also be drizzled with honey to add a touch of sweetness. For a simple pairing, blue cheese can be served with artisan bread or crackers, which provide a neutral canvas for the cheese's flavour to shine. When combined with leafy greens, nuts, and a vinaigrette dressing, blue cheese can add depth and richness to salads. It also melts beautifully into sauces and pairs well with beer, making it a versatile ingredient in various dishes.
While blue cheese may not be for everyone, exploring different varieties and pairings can help one acquire a taste for this unique and bold cheese.
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Frequently asked questions
Whether or not blue cheese is tasty is subjective. Some people find it delicious, while others dislike its strong smell and "blue" or "moldy" character.
Blue cheese has a range of flavours, from tangy and sharp to creamy and pungent. It can also be salty, sweet, earthy, or spicy.
Popular blue cheeses include Gorgonzola (Italy), Stilton (England), Roquefort (France), Danish Blue Cheese (Denmark), and Bleuchâtel (Switzerland).
Blue cheese pairs well with sweet fruits like pears, figs, grapes, and apples. It can also be enjoyed with crackers, bread, salads, or even beer.
The strong smell of blue cheese is due to the presence of mold, typically Penicillium, which is intentionally introduced during the cheese-making process.
