Andy Montoya
Blue cheese, or some may argue, 'bleu cheese', is a cheese characterised by its veins of greenish-blue mould. The process of making blue cheese involves six standard steps, with additional ingredients and processes required to give the cheese its distinctive properties. The mould, Penicillium roqueforti, is responsible for the characteristic blue veins and aroma of the cheese. The spelling of the cheese variety as 'bleu cheese' is a result of the French translation, with the term blue cheese predating bleu cheese by over 100 years.
| Characteristics | Values |
|---|---|
| Spelling | Both “blue" and “bleu" are acceptable spellings, with "bleu" being the French translation of "blue". |
| History | The term "blue cheese" was used as early as the 19th century, while "bleu cheese" first appeared in the 1940s. |
| Use | "Bleu cheese" is commonly associated with salads and dips, while "blue cheese" is more generic and can refer to the cheese in its solid form or as an ingredient in dips and dressings. |
| Availability | "Blue cheese" is the standard spelling in American English and is commonly used in commercial product labels. In France, "bleu" is the only accepted spelling. |
| Health | Blue cheese contains bacteria that is also responsible for foot and body odour. |
Explore related products
What You'll Learn
Blue cheese vs Bleu cheese spelling
The terms "blue cheese" and "bleu cheese" are often used interchangeably to refer to the same type of cheese, which is characterised by veins of greenish-blue mould. However, there is some debate about the correct spelling of this cheese variety. Some people argue that "bleu" is the correct spelling, as it is the French word for "blue". In France, for instance, all labels for this type of cheese use the word "bleu". In the United States, on the other hand, labels may use either "blue" or "bleu", likely due to the influence of French cuisine and language.
The use of "bleu" in the context of cheese is a relatively recent development. The earliest recorded use of "bleu cheese" was in a 1941 issue of the journal Dairy Industries, which mentioned "Argentine bleu cheese". Another early example of "bleu cheese" was 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?". Interestingly, the only citation for "bleu cheese" in the Oxford English Dictionary (OED) is from this reference by Nash.
In contrast, "blue cheese" has a much longer history and predates the use of "bleu cheese" by over a century. Despite this, some people still associate "bleu" with sophistication or authenticity, which may contribute to its continued use in certain contexts.
Ultimately, both "blue cheese" and "bleu cheese" are acceptable spellings, with "blue cheese" being the more standard and widely recognised term, at least according to Google searches. However, the use of "bleu" may be more prevalent in certain regions, such as France, or in marketing to evoke a sense of elegance or uniqueness.
Queso Fresco and Blue Cheese: Similar or Different?
You may want to see also
Blue cheese in salads and dips
Blue cheese is a popular ingredient in salads and dips, with its distinct flavour, aroma, and texture. The characteristic blue veins in blue cheese are created by the Penicillium roqueforti culture, which is added during the cheese-making process. This culture is responsible for the unique flavour and smell of blue cheese.
Blue cheese is commonly used in salad dressings, adding a rich and creamy texture to the salad. One popular option is the blue cheese chopped salad, which includes ingredients like romaine lettuce, bacon, sesame seeds, red onions, and blue cheese crumble. The dressing for this salad typically includes blue cheese, mayonnaise, sour cream, parsley, lemon juice, salt, pepper, and a sweetener such as sugar or honey. The sweetness helps to balance the strong flavour of the blue cheese.
Blue cheese can also be used as a dip for veggies, wings, or buffalo chicken hot wings. To make a thicker dip, simply omit the milk from the dressing recipe. Some people also add Greek yoghurt to their dip for extra creaminess. For those who enjoy a stronger flavour, blue cheese can be combined with other ingredients to make a butter sauce, which can be served on grilled chicken or steak.
When choosing blue cheese for salads or dips, it is recommended to select a variety that is rich and creamy, such as Gorgonzola. However, it is not necessary to choose an expensive option, as there are many affordable options available that still taste delicious.
In terms of spelling, "blue cheese" is the commonly accepted spelling, and it predates the alternative spelling of "bleu cheese" by over a century. "Bleu" is simply the French word for "blue", and in France, the cheese is always labelled as "bleu". In America, you may see it labelled as either "blue" or "bleu cheese", with the latter being a branding choice to associate the cheese with French culture.
Blue Cheese: Signs of Spoilage and Safety Tips
You may want to see also
History of blue cheese
The history of blue cheese goes back thousands of years. Paleofeces sampled in the salt mines of Hallstatt, Austria, revealed that miners of the Hallstatt Period (800 to 400 BC) consumed blue cheese and beer.
One of the oldest known blue cheeses is Gorgonzola, which was created around 879 AD. However, it is believed that it did not contain blue veins until the 11th century. Another early blue cheese is Roquefort, which, according to legend, was discovered when a young boy left his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the cheese had been transformed by the mould Penicillium roqueforti. Old French texts suggest that blue cheese moulds colonised cheese from within, rather than on the surface.
Stilton is a more recent addition, becoming popular in the early 1700s. In the 20th century, Danablu and Cambozola were created to fill the demand for Roquefort-style cheeses.
The process of making blue cheese consists of six standard steps, with additional ingredients and processes to create its distinctive properties. Firstly, raw milk (from cattle, goats, or sheep) is mixed and pasteurised. Then, a starter culture is added to acidify the milk, turning it from liquid to solid. Next, the curds are ladled into containers to be drained and formed into a wheel of cheese. At this point, the Penicillium roqueforti inoculum is added, along with Brevibacterium linens. The curds are then knit into moulds to form cheese loaves, and whey drainage continues for 10-48 hours. Salt is added to the cheese for flavour and preservation through brine or dry salting.
The final step is ripening the cheese by ageing it. During this time, the temperature and humidity are carefully monitored to ensure the cheese does not spoil or lose its optimal flavour and texture. The ripening temperature is usually around 8-10 degrees Celsius, with a relative humidity of 85-95%. The cheese loaves are also punctured to create openings for air to penetrate, supporting the growth of Penicillium roqueforti cultures and the formation of blue veins. The distinct flavour and aroma of blue cheese are due to methyl ketones, which are metabolic products of Penicillium roqueforti.
Blue Cheese Serving: A Beginner's Guide to Deliciousness
You may want to see also
Explore related products
How blue cheese is made
Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The first step in making blue cheese is to mix raw milk with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added to the mixture. Next, modified milk fat is added, which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action, which is essential for rapid flavor development in blue cheese.
Afterward, the mixture is heated and pasteurized, and then acidification occurs. A starter culture, such as Streptococcus lactis, is added to change lactose to lactic acid, thus changing the acidity of the milk and turning it from liquid to solid. Once the mixture has solidified, it is ladled into containers to be drained and formed into a full wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds along with Brevibacterium linens. The curd granules are then knit in molds to form cheese loaves with a relatively open texture.
The next step is whey drainage, which continues for 10 to 48 hours. No pressure is applied during this process, but the molds are inverted frequently to promote whey drainage. Salt is then added to provide flavor and act as a preservative so that the cheese does not spoil. Finally, the cheese is ripened and aged. The temperature and humidity in the room are monitored to ensure the cheese does not spoil or lose its optimal flavor and texture. The ripening temperature is usually around eight to ten degrees Celsius with a relative humidity of 85 to 95%. At the beginning of this process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
The Ancient Origins of Blue Cheese
You may want to see also
Varieties of blue cheese
Blue cheese is a general classification of cheeses that are made by adding cultures of the mold Penicillium roqueforti to milk during the cheesemaking process. This process results in the cheese having spots or veins of blue or blue-grey mold throughout, giving it a distinct smell and flavour. The type of milk used, the moisture content, the strain of blue mold, and the aging process all contribute to the unique characteristics of each variety of blue cheese. Here are some of the most popular varieties:
Roquefort is a French blue cheese made from sheep's milk. It is known for its intense, salty, and savoury flavour, with notes of milk chocolate and peanut. It has a miraculously fatty texture that dissolves immediately on the tongue.
Gorgonzola is an Italian blue cheese made from cow's milk. It is a mild and creamy variety, making it a popular choice for cheese plates. Gorgonzola Mountain is a well-known type of Gorgonzola that is milder in flavour compared to other blue cheeses.
Stilton is a British blue cheese made from cow's milk. It is known for its creamy texture and unique flavour. It is often considered a favourite among blue cheese enthusiasts.
Cambozola Black Label is a hybrid blue cheese made in Bavarian Germany. It has a white rind, isolated pockets of mold, and a mild flavour. It gained popularity in the American market in the 1970s as "blue brie."
Smoked Blue Cheese is a variety of blue cheese that has been smoked, adding a unique flavour profile to the cheese.
Other notable varieties of blue cheese include California blues, Maytag Blue, Rogue River Blue, Saint Agur, and Caveman Blue. Each of these cheeses has its own distinct characteristics, showcasing the diverse and complex world of blue cheese.
Blue Cheese: A Gluten-Free Delicacy Explored
You may want to see also
Frequently asked questions
Blue cheese is a cheese with greenish-blue or blue veins. It is created by sprinkling Penicillium roqueforti inoculum on top of aged curds that have been pierced, forming air tunnels in the cheese.
Bleu cheese is the French name for blue cheese. In the US, you may find cheese labeled as either bleu or blue cheese.
No, blue cheese and bleu cheese are the same things. Bleu is simply the French word for blue.
No, blue cheese dressing is based on the flavor and texture of blue cheese. The best blue cheese dressings will have crumbles from real blue cheese, but some may not contain any cheese at all.
Gorgonzola, Stilton, Danablu, and Cambozola are all examples of blue cheese.
