Frederic Melton
Blue cheese is a general classification of cheeses injected with Penicillium mould cultures, resulting in a distinct appearance with bright strikes of dark veins throughout the pale interior. The aroma, texture, and flavour profile of blue cheese can vary greatly. Some popular varieties include French Fourme d'Ambert, Bleu du Vercors-Sassenage, Bleu d'Auvergne, and Bleu de Bresse. In addition, Stichelton, a cheese similar to Blue Stilton, is made with unpasteurized milk, while Danablu, or Danish Blue, is a creamy and crumbly cheese with a mellow flavour. Other well-known blue cheeses include Gorgonzola, Roquefort, and Stilton.
| Characteristics | Values |
|---|---|
| Classification | Blue cheese is a general classification of cheeses with Penicillium mold cultures added. |
| Texture | Can vary from soft and spreadable to hard and crumbly. |
| Flavor | Can vary from mellow and moderately savory to pungent, sharp, and salty. |
| Aroma | Can vary from mild to sharp. |
| Milk Type | Most commonly made from sheep or cow milk (pasteurized or unpasteurized) but can be made from almost any kind of milk, including goat or buffalo milk. |
| Health Benefits | Blue cheese contains a substance called spermidine, which has been associated with improved heart health and increased longevity. It is also a nutrient-dense food containing various vitamins, minerals, and natural compounds. |
| Examples | Stilton, Gorgonzola, Roquefort, Saint Agur, Caveman Blue, AmaGorg, and Goat Blue Cheese. |
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What You'll Learn
Blue cheese is a general classification
The mould injection is responsible for the distinct look of blue cheese, with bright streaks of dark veins throughout the pale interior. However, this is the only consistent feature of blue cheese, and other factors such as aroma, texture, and flavour profile can vary significantly between different blue cheeses. The aroma can range from mild to sharp, the texture can be soft and spreadable or hard and crumbly, and the flavour can be mellow and moderately savoury or pungent, sharp, and salty.
Blue cheese is typically aged in a temperature-controlled environment, such as a cave. It can be made from various types of milk, including sheep, cow, goat, and buffalo milk, which can be pasteurised or unpasteurised. Blue cheese can be eaten by itself or used as an ingredient in various dishes, such as dressings, sauces, or pizzas.
Some popular types of blue cheese include Stilton, Gorgonzola, Roquefort, Saint Agur, and Caveman Blue. Blue cheese contains a substance called spermidine, which has been associated with potential health benefits, such as improved heart health and increased longevity. However, due to its high fat, calorie, and sodium content, it should be consumed in moderation.
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Penicillium mould variations
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added. The different types of blue cheese are due to variations in the production process, milk type, texture, flavour profile, and aroma.
Most types of blue cheese are made with Penicillium Roqueforti, which is mixed with milk to begin the fermentation process. However, some varieties use Penicillium Glaucum. The mould spores can be injected before the curds form, or mixed in with the curds after they form. Once the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create airways.
The Penicillium roqueforti mould is responsible for the distinct appearance of blue cheese, with dark veins throughout a pale interior. It also contributes to the characteristic smell of blue cheese, along with specially cultivated bacteria.
Variations in the production process, such as the timing and method of mould injection, can lead to different textures, flavours, and aromas in the final product. For example, some blue cheeses are soft and spreadable, while others are hard and crumbly. The aroma can range from mild to sharp, and the flavour profile can vary from mellow and moderately savoury to pungent and salty.
In summary, the Penicillium mould variations used in blue cheese production, specifically Penicillium Roqueforti and Penicillium Glaucum, play a crucial role in creating the diverse range of blue cheese varieties. The mould type, injection technique, and production process all contribute to the unique characteristics of each blue cheese type.
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Texture and flavour
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added. This injection of mould is responsible for the distinct appearance of blue cheese, with dark veins throughout a pale interior. The texture of blue cheese can vary from soft and spreadable to hard and crumbly.
Some varieties of blue cheese, such as Roquefort, have a creamy texture due to their perforated wax coating. Other types like Stilton are known for their crumbly and dry texture, making them ideal for crumbling over salads or melted into sauces. Gorgonzola, another popular type of blue cheese, can come in different textures depending on its age. Young Gorgonzola is soft and spreadable, while aged Gorgonzola is firmer and more crumbly.
The flavour profile of blue cheese can range from moderately savoury to pungent and sharp. Some varieties are known for their robust, tangy, and sharp flavours, while others may be relatively mild. The type of milk used, such as sheep, cow, goat, or buffalo milk, can also influence the flavour of blue cheese.
In addition to its unique texture and flavour, blue cheese is known for its distinct aroma. Some varieties may have a mild scent, while others can be quite sharp and pungent. The intensity of the aroma can vary depending on the type of Penicillium mould used and the ageing process.
Overall, the texture and flavour of blue cheese can vary significantly across different types, offering a wide range of options for consumers with different preferences.
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Health benefits
Blue cheese is a general classification of cheeses injected with a type of mould called Penicillium culture during the production process. It carries a distinct smell and has bright streaks of dark veins throughout its pale interior.
Despite being high in salt, saturated fat, calories, and sodium, blue cheese can be enjoyed as a guilt-free treat in moderation and has a surprising number of health benefits. Here are some of the health benefits of blue cheese:
Bone Health
Blue cheese is rich in calcium, which is essential for healthy teeth and bones. A once-ounce serving of blue cheese contains 150 mg of calcium. The recommended daily value for calcium varies by age and sex, but most adults should consume at least 1,000 mg per day. Regular consumption of calcium-rich foods like blue cheese can help protect bone health, reduce the risk of osteoporosis, and promote dental health, specifically tooth enamel.
Cardiovascular Health
Blue cheese contains a compound called spermidine, which may delay ageing and reduce the risk of cardiovascular disease. Researchers believe that spermidine has a positive effect on cardiac muscle cells and other parts of the cardiovascular system. The fat in blue cheese may also have a neutral or positive effect on cardiovascular health.
Immune System
Blue cheese is rich in vitamins and minerals that help maintain a healthy immune system. It may also boost the immune system by reducing inflammation and easing arthritis discomfort.
Protein Source
Blue cheese is a great source of protein, especially for those who are lactose intolerant and cannot consume milk.
Cognitive Functioning
The nutrients in blue cheese may help promote cognitive functioning.
Blue cheese can be eaten on its own or used in various dishes, such as salads, pizzas, wraps, omelettes, tacos, grilled cheese sandwiches, or as a topping for salmon filets.
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Serving suggestions
Blue cheese is a versatile ingredient that can be served in a variety of ways. Here are some serving suggestions to explore the diverse profiles of different blue cheeses:
For a mild and creamy experience, serve a mild blue cheese, such as Danish Blue, with fresh, crisp pears or apples. The sweetness of the fruit will balance the subtle tang of the cheese, making it an ideal appetizer or after-dinner treat.
If you're looking for a more robust flavour, try serving a slice of Italian Gorgonzola Dolce on a bed of arugula. The peppery notes of the arugula will complement the cheese's creamy texture and strong, tangy flavour. Alternatively, crumble some Gorgonzola Piccante, a more aged and salty version, over a plate of pasta for a rich and indulgent main course.
For those who enjoy a bold and pungent cheese, serve a wedge of Roquefort, the famous French blue cheese, alongside some walnuts and honey. The walnuts will enhance the cheese's creamy texture, while the honey will provide a delightful contrast, cutting through the strong flavour.
Another classic French blue cheese, Bleu d'Auvergne, is perfect for melting. Try crumbling it over a steak or burger for a juicy, flavourful bite. Alternatively, for a more subtle approach, blend it into a creamy sauce to drizzle over vegetables or meat.
Lastly, for a unique and indulgent experience, serve a scoop of stilton, the English blue cheese, with a drizzle of port reduction. The sweet and sticky port pairs beautifully with the strong, tangy cheese. Alternatively, crumble some stilton over a salad of crisp vegetables for a refreshing contrast.
When serving blue cheese, remember that a little goes a long way. Enjoy these cheeses as part of a cheese course, as a topping, or as a flavourful addition to your favourite recipes.
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Frequently asked questions
Blue cheese is a general classification of cheeses injected with a type of mold called Penicillium culture, resulting in a distinct appearance with bright strikes of dark veins throughout.
There are several types of blue cheese, including Fourme d'Ambert, Bleu du Vercors-Sassenage, Bleu d'Auvergne, Bleu de Bresse, Stichelton, Danablu, Stilton, Gorgonzola, Roquefort, Rogue River Blue, and Cabrales.
Blue cheeses are made by injecting milk with Penicillium mold spores to begin the fermentation process. The cheese is then pierced with needles to create air pathways, and it is typically aged in a temperature-controlled environment. Some varieties use pasteurized milk, while others use raw or unpasteurized milk.
Blue cheeses can vary in texture, ranging from soft and spreadable to hard and crumbly. Some have a creamy texture, while others are moist and crumbly or semi-soft and crumbly.
The flavor profiles of blue cheeses differ significantly, ranging from mellow and moderately savory to pungent, sharp, and salty. Some varieties have a mild, mushroomy, and slightly earthy flavor, while others are spicy, grassy, or bitter.
