Andy Montoya
Blue cheese is a distinctive cheese with a bold and complex flavour. It is often salty, with a sharp tang and a creamy texture. The flavour can range from mildly earthy to robustly spicy, depending on the variety. Blue cheese is made with milk from sheep, goats or cows, and is inoculated with a Penicillium mould. The mould gives the cheese its distinctive character and unique flavour. While blue cheese is celebrated by food lovers, it is also sometimes debated, with some finding its strong, complex smell off-putting.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, creamy, sharp, tangy |
| Taste | Salty, pungent, nutty, sweet |
| Smell | Funky, strong, mild |
| Appearance | Blue, green, grey, black, purple veins |
| Pairing | Fruits, honey, wine, crackers, salad, steak |
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What You'll Learn
Blue cheese is a symphony of flavours
Blue cheese is a versatile cheese that can be used in a variety of recipes. It can be sharp and tangy, or nutty and sweet. It crumbles easily, grates smoothly, melts beautifully, and stands proudly on its own. It pairs well with fruits such as pears and apples, and can be crumbled over salads for added flavour. It also goes well with honey, which balances its intensity, and with bright, crunchy vegetables.
Blue cheese is made with milk from sheep, goats, or cows. The cheese is inoculated with a Penicillium mold, air pockets are introduced for the mold to grow, and then the cheese is aged, generally for one to six months. As it ages, veins of blue, grey, black, purple, or green mold branch throughout the body of the cheese, giving it its distinctive appearance.
The flavour of blue cheese can vary from funky to mild, so there is sure to be a variety to suit every taste. For those new to blue cheese, a milder variety such as Danish blue or dolcelatte is recommended. Gorgonzola, an Italian cow's milk cheese, is also a good introductory blue cheese due to its creamy texture and milder aroma and taste.
Blue cheese is a delightful and complex addition to any dish, offering a symphony of flavours that is sure to please the palate of anyone adventurous enough to try it.
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It pairs well with fruits and honey
Blue cheese is a type of cheese that is loved by many for its unique flavour and texture. However, it is not always readily available and may not be suitable for everyone's taste buds. Blue cheese is known for its strong, pungent aroma and distinctive blue veins, which can be intimidating to those who have never tried it before. The mould in blue cheese is what often puts people off, as we are taught from a young age that "mould is bad".
Despite its strong smell, blue cheese has a gently nutty or even sweet taste. It is both sharp and creamy, tart and sweet. It crumbles, grates, melts, and stands on its own. Blue cheese is a versatile cheese that can be used in a variety of recipes. It pairs well with fruits such as pears and apples, and can be crumbled over salads for added flavour. The fruit helps to balance the intensity of the cheese.
Blue cheese also goes well with honey, which can help to sweeten the flavour. A cheese expert recommends that those who are unsure about blue cheese should try it with foods they already love, such as honey. This can help to make the flavour more approachable.
In addition to fruits and honey, blue cheese pairs well with full-bodied red wines, such as Malbec or Zinfandel. It can also be enjoyed with crackers or melted onto a steak. Blue cheese is a great addition to a cheese board and can be used in recipes such as salads, pasta, burgers, and sauces.
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There are different types of blue cheese
Blue cheese is a general classification of cheese that has been injected with a type of mold called Penicillium culture. This injection gives blue cheese its distinct appearance, with dark veins throughout its pale interior. However, within this broad category, there are numerous types of blue cheese, each with its own unique characteristics.
One popular variety is Danish Blue Cheese, known for its creamy, soft texture and delicate blue tang. Its milder flavor makes it a versatile choice for various dishes. Another well-loved blue cheese is Roquefort from France, which is moist, crumbly, and boasts a complex blend of salty and tangy notes. Italy's Gorgonzola is also renowned for its perfect balance between creaminess and pungency.
For those seeking a bolder experience, Cabrales from Spain offers an intensely flavored cheese with a sharp, tangy, and slightly acidic taste. Its pungent aroma and deep blue marbling indicate its strong and complex flavor profile. A lesser-known but captivating option is Swiss Bleuchâtel, which combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. This fusion results in a mild and creamy flavor with a hint of blue cheese sharpness.
In addition to these classics, there are many other blue cheeses to explore, such as Stichelton, a cheese similar to Blue Stilton but made with unpasteurized milk, and Danablu, a Danish cheese with a semi-soft, creamy, and crumbly texture and a mellow sharpness. Each variety of blue cheese offers a unique sensory experience, and discovering the right pairings can elevate the bold flavors of these cheeses to new heights.
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It has a strong, complex smell
Blue cheese has a reputation for its strong, pungent aroma, which can be off-putting to some. The cheese is inoculated with a Penicillium mould, which creates the distinctive blue veins that run through the cheese. It is this mould that gives blue cheese its unique, complex smell.
The smell of blue cheese is often described as earthy, nutty, and even funky. Some people find the smell of blue cheese unpleasant, as it can be reminiscent of spoilage. However, despite its strong odour, blue cheese can have a surprisingly gentle and sweet taste.
The smell of blue cheese can vary depending on the type and quality. For example, Gorgonzola, a type of blue cheese from Italy, tends to have a milder aroma than other blue cheeses. It is also important to note that the smell of blue cheese can be influenced by the ageing process, with older cheeses potentially having a stronger scent.
While the smell of blue cheese may be intense, it is not always indicative of the taste. Blue cheese can have a range of flavours, from sharp and tangy to creamy and rich. The taste can also be influenced by the type of milk used, with blue cheeses made from sheep, goat, or cow's milk, each offering a unique flavour profile.
For those who are hesitant to try blue cheese due to its strong smell, it is often recommended to start with milder varieties or to pair the cheese with complementary foods. Blue cheese pairs well with fruits, honey, and wines, which can help balance the intensity of the flavour and make it more approachable for those who are unsure.
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It's a flavour that lingers
Blue cheese is a flavour that lingers. It is a symphony of flavours, a complex blend of salty, tangy, earthy, spicy, creamy, and pungent. The flavour can range from mildly earthy to robustly spicy, depending on the variety. The type of milk used, the amount of moisture in the curd, the strain of blue mould, and the ageing process all contribute to the unique flavour profile of each blue cheese variety.
The distinctive character of blue cheese is attributed to the specific moulds introduced during its production. The cheese is inoculated with Penicillium mould, which develops veins of blue, grey, black, purple, or green throughout the body of the cheese as it ages. This mould gives blue cheese its bold and unique flavour, transforming any cheese platter into an exploration of taste.
The saltiness of blue cheese pairs wonderfully with the sweetness of fruits, such as pears, figs, or grapes, creating a refreshing contrast. A dollop of fig jam or apple slices on a slice of blue cheese can also create a harmonious blend of flavours. Drizzling honey over blue cheese adds a touch of natural sweetness that complements its tangy profile.
Additionally, introducing a handful of walnuts or pecans brings a crunchy texture and nutty flavour to the mix, making it a delectable snack or appetizer. Blue cheese is also commonly enjoyed on salads, adding a strong and complex flavour to the mix of bright, crunchy vegetables. Its decent melting properties make it a good addition to cheese sauces, burgers, or even pasta.
For those seeking a milder and sweeter blue cheese experience, varieties with fewer pockets of blue mould and softer, creamier textures are recommended. Danish Blue Cheese, for example, has a delicate blue tang and a creamy, soft texture, making it a versatile choice for various dishes and pairings. On the other hand, those craving a bolder and more intense flavour can explore Cabrales from Spain, which offers a sharp, tangy, and slightly acidic taste with a pungent aroma.
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Frequently asked questions
Blue cheese is a symphony of flavours. It's initially tangy and sharp, then transforms into a creamy, slightly pungent taste. Depending on the variety, it can range from mildly earthy to robustly spicy.
Some blue cheeses with strong flavours include Roquefort, which is moist, crumbly, and has a complex blend of salty and tangy notes. Another is Cabrales, which is intensely flavoured with a sharp, tangy, and slightly acidic taste.
Some blue cheeses with milder flavours include Danish Blue Cheese, which has a creamy, soft texture and a delicate blue tang. Another is Gorgonzola, which has a creamy texture and a milder aroma and taste than other blue cheeses.
