Kamil Perry
Blue cheese, or some may argue, bleu cheese, is a cheese characterised by its veins of greenish-blue mould. The mould, Penicillium roqueforti, is responsible for the distinct aroma and flavour of blue cheese. The spelling bleu cheese is simply the French translation of blue cheese, with both spellings considered technically correct. However, blue cheese is the preferred and widely accepted spelling today, with the term predating bleu cheese by over a century.
| Characteristics | Values |
|---|---|
| Spelling | Both "bleu cheese" and "blue cheese" are correct. "Bleu" is French for "blue". |
| History | "Blue cheese" as a term predates "bleu cheese" by over 100 years. Gorgonzola, one of the oldest blue cheeses, was created in AD 879. |
| Use | Bleu/blue cheese is used in salads and dips. |
| Production | The process of making blue cheese consists of six standard steps, with additional ingredients and processes to create its particular properties. |
| Flavor | The flavor of blue cheese arises from methyl ketones, which are a metabolic product of Penicillium roqueforti. |
| Color | Blue cheese is marked by veins of greenish-blue mold. |
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What You'll Learn
The spelling 'bleu' vs 'blue'
The spelling of "blue cheese" has been a topic of debate, with some people preferring "bleu cheese" over "blue cheese". The variation in spelling stems from the French word "bleu", which means blue. This is why some people in America use "bleu" when referring to the cheese, as it is borrowing from the French language. However, it is interesting to note that the term "blue cheese" has a longer history, predating "bleu cheese" by over a century.
The use of "bleu" in reference to the cheese is a more recent phenomenon, with the earliest recorded usage found in a 1941 issue of Dairy Industries, which mentioned "Argentine bleu cheese". Another early example of "bleu cheese" was found in a 1957 publication by Ogden Nash, who wrote, "Every time the menu lists bleu cheese I want to order fromage blue, Don't you?"
While some people might argue that "bleu" is the correct spelling, it is worth noting that both spellings are technically accurate. "Bleu cheese" is not a mistake or an American invention but rather a borrowing from French, and it is commonly used in France. However, "blue cheese" is the more established and widely recognized term, especially in English-speaking countries.
The difference in spelling does not indicate a difference in the cheese itself, as both terms refer to the same cheese variety characterized by its greenish-blue veins of mold. This mold, known as Penicillium roqueforti, gives blue cheese its distinctive colour, aroma, and flavour.
In conclusion, while "bleu cheese" and "blue cheese" represent the same cheese variety, the preferred spelling varies depending on cultural and linguistic influences. "Bleu cheese" is commonly used in French and adopted by some Americans, while "blue cheese" is the more traditional and prevalent spelling in English-speaking countries. Ultimately, both spellings are acceptable, and the choice between "bleu" and "blue" cheese may come down to personal preference or regional conventions.
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Blue cheese salad dressing
Blue cheese, also known as "bleu cheese", is a cheese characterised by its blue veins. It is made by piercing aged curds to create air tunnels, allowing the Penicillium roqueforti bacteria to grow and create the blue veins. The veins are also responsible for the distinctive aroma of blue cheese.
Blue cheese is often used in salads and dips, with blue cheese salad dressing being a popular choice. Making blue cheese salad dressing at home is easy and the result is often much better than store-bought alternatives. The dressing can be made thicker for dipping or thinned out with milk, buttermilk, or water for a pourable salad dressing.
A basic blue cheese salad dressing can be made by combining mayonnaise, sour cream, and buttermilk, and adding in blue cheese crumbles for extra flavour. Other ingredients that can be added include garlic, olive oil, vinegar, sugar, salt, pepper, lemon juice, and fresh herbs such as parsley. The dressing should be refrigerated for at least 24 hours before serving to allow the flavours to blend.
Some recipes suggest using a combination of sour cream and mayonnaise to create a creamy texture, while others recommend adding in milk fat or modified milk fat to stimulate the release of free fatty acids, which is essential for rapid flavour development. Blue cheese salad dressing can be served with a variety of salads, such as a wedge salad with iceberg lettuce, tomatoes, onion, and bacon, or simply with lettuce wedges.
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Blue cheese dip
Blue cheese, or "bleu cheese", is a type of cheese characterised by blue veins throughout. The veins are created by the Penicillium roqueforti bacteria, which forms air tunnels in the cheese as it ages. The veins are responsible for the distinctive aroma and flavour of blue cheese.
Blue cheese is often served as a dip, paired with buffalo chicken wings, cut vegetables, or chips. It can also be served with raw vegetables like celery, carrots, and bell peppers, or even with fruits.
A simple blue cheese dip can be made by mixing blue cheese crumbles with sour cream, mayonnaise, buttermilk, fresh lemon juice, salt, and pepper. Some recipes also include garlic, chives or green onions, and parsley. The dip can be served immediately but is often better after a few hours of chilling, and it can be stored in the refrigerator for up to four days.
For a lighter dip, Greek yoghurt can be used instead of sour cream. Additionally, some people like to add Worcestershire sauce, Tabasco sauce, or sherry vinegar for extra flavour.
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Blue cheese production
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. The mould responsible for the blue veins in the cheese is called Penicillium roqueforti. The distinctive flavour and aroma of blue cheese are a result of methyl ketones produced by the Penicillium roqueforti.
The process of making blue cheese involves first pasteurizing the raw milk and then adding a starter culture to convert lactose to lactic acid, turning the milk from a liquid to a solid. Rennet is then added to coagulate the milk, and the curds are cut to release the whey. The curds are then ladled into containers to be drained and formed into a wheel of cheese. At this stage, Penicillium roqueforti is sprinkled over the curds, along with Brevibacterium linens, and the curds are knit in moulds to form cheese loaves with an open texture. The whey is drained for 10-48 hours without applying any pressure, and the moulds are frequently inverted to promote drainage. Salt is then added to the cheese to provide flavour and act as a preservative through brine salting or dry salting for 24-48 hours.
The final step in blue cheese production is ripening the cheese by ageing it for 60-90 days. The blue veins in the cheese are created during the early ageing stage when the cheese is pierced with stainless steel rods to allow oxygen to circulate and encourage the growth of mould. This process, known as "needling" or "piercing", softens the texture and develops the distinctive blue flavour of the cheese. The amount of piercing done to the cheese wheels, the ripening process, and the length of ageing can all affect the outcome of the blue cheese in terms of its flavour, texture, and aroma.
Blue cheese generally has a salty, sharp flavour and a pungent aroma, with a range of textures from crumbly to creamy. The type of milk used, the diet of the animal providing the milk, and the cheesemaking techniques employed can all contribute to the distinct flavour and texture of each blue cheese. Blue cheese is a good source of protein, calcium, and phosphorus, but it is also high in sodium and relatively low in fat.
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History of blue cheese
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium roqueforti. The greenish-blue mould in blue cheese is created by the fungal spores of P. roqueforti, which grow through the ewe's milk. The distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of P. roqueforti.
The history of blue cheese starts in a cave outside of Roquefort, France, in the seventh century. According to legend, a young shepherd was distracted by a beautiful woman and abandoned his lunch of bread and cheese in the cave. When he returned months later, the cheese had turned mouldy with P. roqueforti, and thus, blue cheese was invented. Over the following centuries, cheesemakers developed this technique and created more blue cheeses in caves. Today, cheesemakers still use caves to create authentic and traditional blue cheese.
One of the first blue cheeses was Roquefort, which was first made in the region of Roquefort-sur-Soulzon in France. The cheese is legally protected, and can only be called Roquefort if it comes from this region and is made according to traditional methods. Another early blue cheese was Gorgonzola, which was created around 879 AD in Italy, though it is said that it did not contain blue veins until the 11th century. Stilton is a more recent addition, becoming popular in the early 1700s.
Blue cheese has a rich history dating back thousands of years. Its origins can be traced to various regions, including France, England, and Italy. Today, blue cheese is produced in different countries around the world, each contributing unique variations and flavours. One of the most renowned blue cheese-producing regions is Roquefort in France, but other notable regions include Gorgonzola in Italy and Stilton in England.
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Frequently asked questions
Bleu is the French word for blue, and both spellings are correct. However, blue cheese is the standard spelling, and the term "blue cheese" has been in use for over 100 years longer than "bleu cheese".
Blue cheese is a type of cheese characterised by greenish-blue veins of mould. It is created by piercing aged curds to form air tunnels, allowing the mould to grow along the surface of the curd-air interface.
Blue cheese is often used in salads and dips.
