Blue Cheese Delights: Artisan Producers To Mass Manufacturers

Blue cheese is a general classification of cheese that has had cultures of the mold Penicillium added, resulting in a distinct smell and blue or blue-grey veins throughout the cheese. Blue cheese is typically aged in temperature-controlled environments such as caves. While blue cheese is believed to have been discovered by accident, today, there are several companies that produce it, including Point Reyes Farmstead Cheese Company and Maytag Dairy Farms.

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Point Reyes Farmstead Cheese Company

The company's signature Original Blue Cheese is a California-style, rindless, all-natural, and gluten-free cheese with bold hints of sweet milk and a peppery finish. It has been produced on the family farm since 2000 and is made from raw, non-pasteurized, rBST-free cows' milk. The cheese is described as having an addictive flavour that is bold and creamy, with a fresh piquant taste that pairs well with salads, especially arugula. It can also be crumbled into a salad, mixed with a creamy dressing, or used as a topping for wings or white sauce fish recipes.

The company's philosophy centres around the belief that great milk makes great cheese, and they pride themselves on their small-batch, handcrafted approach to cheesemaking. In addition to their original farm in Point Reyes, they also have a second creamery in nearby Petaluma, emphasising their dedication to producing high-quality, award-winning cheese.

Maytag Dairy Farms

Upon Elmer's death in 1940, his sons took over the farm, and Frederick, who also assumed his father's role as President of the Maytag Appliance Corporation, decided to pursue the idea of creating an American blue cheese made from cow's milk. Collaborating with Iowa State University dairy researchers, Frederick pioneered the first American blue cheese to rival classic European varieties. The first wheels of Maytag Blue Cheese were formed in October 1941.

In addition to blue cheese, Maytag Dairy Farms produces white cheddar and cheese spreads, which are sold via a paper catalogue business. The company uses fresh milk from neighbouring dairy farmers, and its hand-formed wheels are aged for approximately six months. Maytag Dairy Farms remained family-owned until 2019 when it was acquired by Midwest Growth Partners, a private equity fund manager. In July 2022, AgCertain Industries purchased the company from Midwest Growth Partners.

Blue cheese characteristics

Blue cheese is a type of cheese characterised by blue, blue-green or green veins or spots throughout. These are created by the presence of mould cultures, typically Penicillium roqueforti, but also sometimes Penicillium glaucum. The mould grows by breaking down lactic acid, which is produced by lactic acid bacteria during the initial fermentation of the cheese. The mould also contributes to the distinctive sharp, salty or piquant flavour of blue cheese, along with the fat breakdown it causes. The cheese itself can be made from the milk of cows, goats, sheep or even buffalo, and the diets of these animals can also affect the flavour of the cheese.

Blue cheese is often introduced as a crumble or salad dressing, or as part of a salad or wings. It can also be used on burgers, in sauces, or melted on white fish recipes. It can be paired with sweet elements such as chocolate, fruits, jams, syrups and sweet wines, which balance out the sharper and saltier notes. It also goes well with a dank and hoppy beer.

The texture of blue cheese varies from soft and creamy to crumbly, and in colour it can range from pale to dark. It is typically aged in temperature-controlled environments. The process of making blue cheese is extremely controlled and intentional, with the main method being a piercing method, where the aged curds are pierced to create air tunnels in the cheese.

Blue cheese is believed to have been discovered by accident, when cheeses were stored in caves with naturally controlled temperature and moisture levels that encouraged the growth of harmless mould. One legend describes a young boy whose bread and ewes' milk cheese was transformed into Roquefort by Penicillium roqueforti when he left it in a cave for months. Another legend claims that Gorgonzola, one of the oldest known blue cheeses, was created in the village of Gorgonzola in Italy around 879 AD, although it did not contain blue veins until the 11th century.

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Blue cheese origins

Blue cheese is a general classification of cheeses that are made by adding cultures of the mold Penicillium, resulting in a distinct smell and blue, or blue-grey veins throughout the cheese. The mold responsible for the greenish-blue hue, Penicillium roqueforti, produces several mycotoxins, including roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome. However, these mycotoxins are present in low levels, and the instability of some toxins, along with the lack of optimal conditions for their production, significantly reduces potential health hazards.

The process of making blue cheese involves inoculating the mixture with Penicillium roqueforti and incubating it for three to four days at a controlled temperature. Salt and/or sugar is then added, followed by an additional day or two of aerobic incubation. Alternatively, sterilized milk and non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium, to which a Penicillium roqueforti culture is added, along with modified milk fat. This solution stimulates the release of free fatty acids, crucial for the rapid flavor development characteristic of blue cheese.

During the ripening process, the temperature and humidity of the aging room are carefully monitored to ensure optimal flavor and texture. The cheese loaves are punctured to allow air penetration, promoting the growth of aerobic Penicillium roqueforti cultures and the formation of blue veins. The total ketone content is also constantly monitored, as the distinctive flavor and aroma of blue cheese are a result of methyl ketones, metabolic products of Penicillium roqueforti.

Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, creating an ideal environment for the growth of harmless mold. Today, blue cheese can be produced by various companies, such as the Point Reyes Farmstead Cheese Company, known for their California-style blue cheese, and Maytag Dairy Farms, which offers a range of blue cheese products. These cheeses vary in flavor, color, and consistency, and can be enjoyed in a variety of ways, such as crumbled over salads, melted on burgers, or simply enjoyed on its own.

Blue cheese serving suggestions

Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads and burgers to desserts and drinks. Here are some ideas for serving blue cheese:

Salads

Blue cheese is a popular addition to salads, providing a creamy texture and a tangy flavour. It can be crumbled over a variety of salad ingredients, such as arugula, spinach, or mesclun, and paired with fruits such as figs, apples, grapes, or pears to add a sweet contrast to the sharpness of the cheese. Blue cheese also goes well with other salad ingredients like walnuts, beets, and scallions. For a simple option, blue cheese can be mixed with a creamy dressing and used as a dip for wings or vegetables.

Burgers and Sandwiches

Blue cheese can be crumbled and melted on top of burgers, adding a punch of flavour. It can also be used in grilled cheese sandwiches or chicken quesadillas, providing a tangy twist.

Appetizers and Snacks

Blue cheese can be served as part of a charcuterie or cheeseboard, paired with crackers, cured meats like salami or prosciutto, and roasted nuts. It can also be used as an ingredient in dips or fondue, such as a pear and buttermilk blue cheese dip, or a three-cheese fonduta with ricotta and Parmigiano-Reggiano.

Main Courses

Blue cheese can be melted over steak, mixed into pasta or risotto, or incorporated into scrambled eggs and mashed potatoes. It can also be used as a topping for flatbread or focaccia, paired with sweet caramelized onions or grilled summer squash.

Desserts

Although unusual, blue cheese can be used in desserts, adding a tangy and savoury flavour. For example, blue cheese, bacon, and candied pecan puff pastry bites combine sweet and savoury elements.

Drinks

Blue cheese pairs well with certain wines, beers, and ports. It can be enjoyed with red wines like Cabernet and Zinfandel, which have fruit-forward berry flavours and hints of spicy chocolate. For beers, malt-centric options like imperial stouts or Hairy Eyeball by Lagunitas Brewing Company are recommended. Blue cheese also goes well with vintage port.

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