Patrick Oconnell
Blue cheese is a type of cheese that is made from cow's milk that has been infected with Penicillium Roqueforti mould. This mould creates a distinctive flavour and appearance in the cheese, making it a popular ingredient in dishes such as salads and dressings. While blue cheese has a strong flavour that some may find unappealing, it is a popular ingredient in many recipes. One common question that arises regarding blue cheese is whether it is safe to consume, particularly due to the presence of mould. This leads to the inquiry: is Outback blue cheese pasteurized?
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What You'll Learn
The recipe for Outback blue cheese dressing
Outback Steakhouse's blue cheese dressing is a popular recipe that has been replicated by many food enthusiasts. While the official recipe is not publicly available, former employees and customers have shared their versions of the recipe online. Here is a recipe for Outback blue cheese dressing that you can make at home:
Ingredients:
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/6 teaspoon black pepper
- 1/6 teaspoon onion powder
- 1/6 teaspoon garlic powder
- A dash of cayenne powder
- 1 tablespoon apple cider vinegar
- Blue cheese crumbles, to taste
Instructions:
- Combine the mayonnaise, buttermilk, salt, black pepper, onion powder, garlic powder, cayenne powder, and apple cider vinegar in a mixing bowl. Whisk until well combined.
- Adjust the seasoning to your taste preferences.
- Gently fold in the blue cheese crumbles. Be careful not to overmix, as you want the crumbles to retain their texture.
- Store the dressing in an airtight container in the refrigerator until ready to serve.
This recipe can be adjusted to your personal preferences. Some people like to add more garlic powder or use low-fat mayonnaise and buttermilk. You can also adjust the amount of blue cheese crumbles to your liking. This dressing is typically served with salads, but it can also be used as a veggie dip or with buffalo chicken fingers.
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The ratio of ingredients
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould responsible for the greenish-blue appearance of blue cheese is called Penicillium roqueforti. The mould produces several mycotoxins, including roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome. However, the health risks associated with these mycotoxins are minimal due to their low levels and the small quantities of cheese typically consumed.
The United States Code of Federal Regulations sets a minimum milk fat content of 50% and a maximum moisture content of 46% for blue cheese. Optional ingredients allowed by these regulations include food colouring to neutralise the yellowish tint, benzoyl peroxide bleach, and vegetable wax for coating the rind.
While there are many varieties of blue cheese, the specific ingredients and ratios used can vary. Some common ingredients found in blue cheese include:
- Milk (typically whole milk)
- Penicillium roqueforti or Penicillium glaucum cultures
- Salt
- Benzoyl peroxide bleach (optional)
- Vegetable wax for coating the rind (optional)
When making blue cheese dressing, the ratio of ingredients can vary depending on personal preference and the desired consistency. However, a few general guidelines can be provided:
- Blue cheese: This is the key ingredient, and the amount used can vary depending on how strong you want the flavour to be. A good starting point is 100 grams or approximately 1 cup of crumbled blue cheese.
- Sour cream: This is combined with mayonnaise to create a creamy base for the dressing. Equal parts sour cream and mayonnaise is a common ratio.
- Mayonnaise: As mentioned, this is combined with sour cream for a creamy base.
- Buttermilk: Buttermilk is typically combined with the blue cheese first and then mixed with the other ingredients. It helps to thin out the dressing and create a smoother consistency. The amount of buttermilk added can be adjusted to achieve the desired thickness.
- Milk: Milk is an optional ingredient that can be added to thin out the dressing and create a pourable consistency. A splash of milk is usually enough to achieve the desired effect.
- Vinegar: A small amount of vinegar, such as apple cider vinegar, can be added for flavour and to thin out the dressing.
- Seasonings: Common seasonings include salt, pepper, garlic powder, onion powder, and cayenne powder. These are added to taste, but a starting ratio could be 1/4 teaspoon of salt, 1/6 teaspoon of black pepper, and a dash of the other seasonings.
It's important to note that the ratios provided above are just a starting point, and the specific measurements may need to be adjusted to suit personal preferences and the intended use of the dressing. Additionally, the preparation method, such as the order in which the ingredients are combined, can also impact the final product.
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The preparation method
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 mold penicillium. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties.
Firstly, raw milk is pasteurized, and then acidification occurs when a starter culture is added to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels.
At this stage, salt, sugar, or both are added to the autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. This solution is first incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days. Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added.
Next, the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process softens the texture and develops the cheese's distinctive blue flavor. This is also referred to as "needling". The cheese is left to age for 60 to 90 days. The cheese's signature blue veins are created during the early aging stage.
Finally, 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.
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The shelf life of the dressing
The shelf life of blue cheese dressing is influenced by several factors, including preservatives, refrigeration, and sealing. Store-bought blue cheese dressing typically has a shelf life of 9 to 12 months and can be safely consumed for an additional month or so after the "Best By" date if stored correctly. The "Best By" date indicates the manufacturer's estimate for peak quality, and the product may still be safe beyond this date if properly stored and showing no signs of spoilage.
Opened blue cheese dressing requires careful storage to maximize its shelf life and ensure it remains safe to eat. It is important to tightly seal the lid after each use to prevent exposure to air and contaminants. Proper refrigeration is crucial, with the ideal temperature being at or below 40°F (4°C). At this temperature, the growth of bacteria is inhibited, preserving the taste and texture of the dressing.
The shelf life of unopened blue cheese dressing can vary depending on its packaging. Unopened blue cheese that comes wrapped in cheese paper and inside a carton package has a shorter shelf life, typically lasting a month to six months. On the other hand, blue cheese that is sealed airtight will have a longer shelf life, also ranging from one to six months.
Once the blue cheese package is opened, it is recommended to finish the cheese within three to four weeks. This guideline is important to follow, as leaving blue cheese unrefrigerated for more than two hours can lead to spoilage and potential health risks. Additionally, when preparing homemade blue cheese dressing, it is important to note that it will only last for 5 to 7 days, depending on the recipe.
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Variations of the recipe
The Outback Blue Cheese Dressing is a popular salad dressing that can be made in several ways. Here are some variations of the recipe:
Basic Recipe
The basic recipe for Outback Blue Cheese Dressing includes the following ingredients:
- Mayo
- Buttermilk
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Cayenne powder
- Blue cheese crumbles
Variation 1: Light Version
This version uses light mayo and light buttermilk, which may make the dressing a bit runnier. To compensate, you can add more crumbled blue cheese to thicken it.
Variation 2: Extra Garlic
For those who love garlic, you can increase the amount of garlic powder or even grate a clove of garlic into the dressing to enhance the garlic flavor.
Variation 3: Blue Cheese Vinaigrette
This variation is a lighter version of the classic blue cheese dressing. To make this, you'll need:
- Italian dressing mix
- Balsamic vinegar
- Red wine vinegar
- Vegetable oil
- Water
- Blue cheese crumbles
Combine the Italian dressing mix, vinegars, water, and oil in a blender or using a whisk. Once combined, add the blue cheese crumbles and pulse or whisk briefly to incorporate them without breaking them down too much.
Variation 4: Brined Chicken
For a heartier meal, you can pair your blue cheese dressing with brined chicken. This variation suggests brining the chicken for four hours, during which you can make a pimento cheese to accompany the sandwich.
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