Kamil Perry
Blue cheese is made in almost every country famous for its cheese. England has Blue Stilton, France has Roquefort, Italy has Gorgonzola, and Spain makes Valdeon, Cabrales, and other distinctive blues. Blue cheese is believed to have been discovered by accident when a shepherd left bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave. Today, this natural mold is refined and used for almost all blue cheeses.
| Characteristics | Values |
|---|---|
| Country of origin | France, England, Italy, Spain, Denmark, and the United States |
| Examples | Roquefort, Blue Stilton, Gorgonzola, Valdeon, Cabrales, Danish Blue, Castello Traditional Danish Blue, Saint Agur |
| Production technique | Injection of spores before curds form or mixing spores with curds after they form; piercing with thin needles or skewers to allow oxygen to reach spores |
| Flavor | Mild to strong; slightly sweet to salty or sharp |
| Color | Pale to dark |
| Consistency | Liquid to hard |
| Smell | Distinctive, either from mold or from specially cultivated bacteria |
| Texture | Creamy, crumbly, smooth, moist, sharp, intense, and nutty |
| Milk source | Cow, goat, or sheep |
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What You'll Learn
Blue cheese is from many countries
Blue cheese is made in almost every country famous for its cheese production. Blue cheese is, by definition, any cheese that has been affected by a couple of well-identified strains of penicillin mould. The distinctive blue veins of a blue cheese are created by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside of the cheese. The blue mould then matures inside the air tunnels, developing flavour as it ages.
Blue cheese is believed to have been discovered by accident when a shepherd left bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave.
Today, blue cheese is made in several countries. England has Blue Stilton, France has Roquefort, Italy has Gorgonzola, Spain has Valdeon, Cabrales, and other distinctive blues, and Denmark has Dana Blu. In the US, there is an ever-growing array of outstanding blues, many inspired by old-world classics, but some are more "other-worldly". Without the restrictions of designations of origin, American artisans are crafting blue cheeses from a variety of milks, sometimes mixed, and they have invented hybrid styles and elevated simple blues by washing them with liqueurs and whiskeys and wrapping them in leaves.
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France's Roquefort is the strongest blue cheese
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created a favourable environment for harmless moulds to grow. One of the most famous blue cheeses in the world is Roquefort, a French cheese that is often called the "king of cheeses" or the "cheese of kings". Roquefort is a sheep's milk blue cheese from southern France, specifically from the village of Roquefort in Roquefort-sur-Soulzon in the département of Aveyron.
The distinctive blue veins in Roquefort are created by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside of the cheese. The blue mould then matures inside the air tunnels, developing its flavour as it ages. The longer the cheese is aged, the more the mould develops, and the more veins form.
Roquefort has a characteristic fragrance and flavour with a sharp, tangy, acidic tang and a salty, pungent smell. The flavour also has nutty and earthy notes, along with subtle sweetness and a hint of caramel. The texture is crumbly and moist, with a creamy, often crumbly texture laced with small blue pockets.
Roquefort is protected by law and can only be designated as such if it has been aged in the natural Combalou caves of Roquefort-sur-Soulzon. This practice was started over 600 years ago by King Charles VI of France, who loved the cheese so much that in 1411, he designated Roquefort-sur-Soulzon as the official place of origin for the cheese, and the caves became government-protected.
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Italy's Gorgonzola is a famous blue cheese
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable environments for various harmless moulds.
Gorgonzola is exclusively made from cow's milk and often boasts milder flavours than other blue cheeses. It is mainly produced in the northern Italian regions of Piedmont and Lombardy. It is a pasteurized cheese and free of artificial fillers and gluten, but labels should always be checked. Gorgonzola is versatile in its uses, adding zest to risottos, pastas, or pizzas. The white and blue marbling stands gracefully on a cheese board, pairing wonderfully with grapes, honey, and pistachios.
Within the European Union and countries recognizing Protected Designation of Origin (PDO), a cheese bearing the name Gorgonzola may only originate from its closely defined geographic locale. Outside the EU and countries recognizing the PDO, the name Gorgonzola may legally be used to designate similar blue-veined cheeses.
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Blue Stilton is England's blue cheese
Blue cheese is made in almost every country that is famous for its cheese. Blue cheese is made by adding strains of penicillin mould to milk. The blue veins in the cheese are created by piercing the crust with needles, allowing air to reach the spores and promoting the growth of mould veins. Blue cheese is typically aged in temperature-controlled environments.
Blue Stilton is England's most famous blue cheese. It is named after the village of Stilton, now in Cambridgeshire, and was first sold there in the early 1720s. However, as it is made in the counties of Derbyshire, Leicestershire, and Nottinghamshire, it cannot be made in Stilton as this falls outside the permitted counties. Stilton is made with pasteurised cow's milk and has a fat content of around 35%. It is known for its strong, complex flavour and creamy texture.
The first person to market Blue Stilton was Cooper Thornhill, owner of the Bell Inn in Stilton, Huntingdonshire. In 1730, he discovered the cheese while visiting a small farm near Melton Mowbray in Leicestershire and made a business arrangement granting the Bell Inn exclusive marketing rights to Blue Stilton. The village's location on a main stagecoach route between London and Northern England meant that sales of the cheese grew rapidly.
In 1936, the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese. In 1996, Stilton received protection under European Law as a protected designation of origin (PDO) and this has been maintained post-Brexit. Only six dairies are licensed to make Stilton according to the PDO guidelines.
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Denmark's contribution is Danish Blue
Blue cheese is made in almost every country famous for its cheese. Blue cheeses vary in flavour from mild to strong, colour from pale to dark, and consistency from liquid to hard. They are made using milk from cows, goats, or sheep.
One of Denmark's contributions to the world of cheese is Danish Blue, also known as Danablu or Dana Blu. Danish Blue is a lemony, creamy blue cheese with a smooth texture and intricate flavours. It is made with milk from local cattle and has a protected geographical indication mark.
The characteristic blue veins in blue cheese are created by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside. This technique is used in many blue cheeses, including Roquefort, which is considered one of the world's most renowned blue-veined cheeses. Roquefort is made from sheep's milk and originates from the village of Roquefort in France.
The unique flavour and aroma of blue cheese are a result of the breakdown of milk fats and the metabolism of the blue mould. The mould grows between the curds, which are not tightly packed, and the cheese is aged in temperature-controlled environments. Blue cheese is believed to have been discovered by accident when cheese was stored in caves with naturally controlled temperatures and moisture levels, creating favourable conditions for the growth of harmless mould.
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Frequently asked questions
Blue cheese is made in almost every country famous for its cheese.
Roquefort is from the village of Roquefort in France.
Gorgonzola is from the village of Gorgonzola in Italy.
Blue Stilton is from England.
Danish Blue is from Denmark.
