Randy Chandler
Blue cheese is a distinctive cheese with a unique production method that involves specific moulds. It is celebrated and debated over by food lovers for its bold and varied flavours. The flavour of blue cheese can range from mildly earthy to robustly spicy, depending on the variety. Some people find the mould off-putting, but for those who enjoy it, blue cheese is a symphony of flavours.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, soft, creamy, dense, fudgy, moist, dry, rough, wet, spongy |
| Taste | Tangy, sharp, pungent, earthy, spicy, salty, sweet, mild, bitter, nutty, creamy, rich |
| Aroma | Strong, complex, pungent, intense, mild |
| Mold | Blue, green, black, purple, grey |
| Type of milk used | Sheep, goat, cow |
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What You'll Learn
- Blue cheese is made using specific moulds, which give it a distinctive character
- It's described as tangy, sharp, pungent, earthy, spicy, salty, creamy, and intense
- It's often paired with fruits, honey, and crackers
- There are different types of blue cheese, like Danish Blue, Roquefort, and Gorgonzola
- Some people dislike blue cheese because of its mould
Blue cheese is made using specific moulds, which give it a distinctive character
Blue cheese is a distinctive and celebrated cheese with a complex flavour profile. It is made using specific moulds, which give it a distinctive character.
Blue cheese is made using a Penicillium mould (a different strain of bacteria from that used to make the antibiotic penicillin). Air pockets are introduced to the cheese for the mould to grow in, and then it is aged—generally for one to six months. As it ages, veins of blue, grey, black, purple or green mould branch throughout the body of the cheese. The type of mould used and the length of ageing contribute to the unique flavour of each blue cheese.
The variables that differentiate one blue cheese from another are similar to those of hard cheeses. These include how much moisture is left in the curd, what strain of blue mould is used, how long a cheese is aged before it is pierced, and whether the salt has had enough time to migrate from the outside of the cheese to the inside. For example, the p. glaucum mould has a softer, sweeter flavour than p. roqueforti, and fewer pockets of blue mould will result in a milder, sweeter blue cheese.
The origin of blue cheese is as rich and complex as its flavour. Legend has it that blue cheese was discovered by accident when cheeses were stored in natural caves, which provided the perfect environment for mould growth. These moulds gave the cheese a distinctive character, and today, blue cheeses are celebrated for their bold and unique flavours.
Blue cheese is known for its bold and varied flavours, ranging from mildly earthy to robustly spicy. It often has a tangy and sharp taste, which then unfolds into a creamy, slightly pungent flavour. The saltiness of blue cheese pairs well with the sweetness of fruits like pears, apples, figs, and grapes. It can also be drizzled with honey to complement its tangy profile.
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It's described as tangy, sharp, pungent, earthy, spicy, salty, creamy, and intense
Blue cheese is a distinctive, celebrated, and sometimes debated cheese with a complex and varied flavour profile. It is often described as tangy, sharp, pungent, earthy, spicy, salty, creamy, and intense.
The flavour of blue cheese is a symphony of tastes that dance on your taste buds, leaving a memorable aftertaste. At first, it's tangy and sharp, then it unfolds into a creamy, slightly pungent taste. The flavour can range from mildly earthy to robustly spicy, depending on the variety.
The type of milk used can also affect the flavour. Blue cheese made with sheep's milk, for example, may have a lamb-y taste, while those made with cow's milk tend to be milder and sweeter. The amount of moisture in the curd, the specific strain of blue mould used, the ageing process, and the salt content all contribute to the unique flavour of each blue cheese variety.
Some people find the strong, complex smell and flavour of blue cheese off-putting, but it can be enjoyed in small amounts on good bread or sourdough, drizzled with honey to balance the intensity. Blue cheese pairs well with fruits like pears, apples, grapes, and walnuts, creating a refreshing contrast between salty and sweet. It can also be crumbled into salads, melted into creamy sauces, or used as a burger topper.
For those new to blue cheese, milder varieties like Gorgonzola, Danish Blue, or Bleu de Basques are recommended. These cheeses have a softer, creamier texture and a less intense flavour that can be more approachable for those who are not accustomed to the pungency of blue cheese.
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It's often paired with fruits, honey, and crackers
Blue cheese is a distinctive cheese with a bold character that is celebrated and sometimes debated over by food lovers. Its unique production methods, involving specific moulds, and its rich historical roots contribute to its strong, tangy taste. The cheese itself is often crumbly and dotted with blue or green veins, which are a result of the moulds (typically Penicillium) that are intentionally introduced during the cheese-making process. The moulds are safe to eat and are responsible for the cheese's unique taste and aroma.
The flavour of blue cheese can be described as a symphony of flavours, ranging from tangy and sharp to creamy and slightly pungent, with notes of saltiness. The flavour can vary from mildly earthy to robustly spicy, depending on the variety. The saltiness of blue cheese pairs wonderfully with the sweetness of fruits, honey, and crackers.
When pairing blue cheese with fruits, fresh pears, figs, or grapes can provide 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. The sweetness of the fruit balances and complements the salty and tangy notes of the cheese.
Drizzling honey over blue cheese adds a touch of natural sweetness that beautifully complements the cheese's tangy and pungent profile. The honey can be paired with the blue cheese on its own or in combination with fruits or crackers.
Crackers are a simple yet satisfying pairing with blue cheese. The neutral taste of crackers provides a canvas that allows the cheese's flavour to shine. Artisan bread or a variety of crackers can be used to showcase the bold flavours of blue cheese.
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There are different types of blue cheese, like Danish Blue, Roquefort, and Gorgonzola
Blue cheese is known for its strong, pungent smell and salty, tangy flavor. While some people love it, others hate it. There are different types of blue cheese, like Danish Blue, Roquefort, and Gorgonzola, each with its own unique taste and characteristics.
Danish Blue is a milder variety of blue cheese, making it a good entry point for those who are new to this type of cheese. It is often crumbled into salads or paired with a simple red wine vinegar and oil dressing.
Roquefort, on the other hand, is a sheep's milk blue cheese that is aged in the natural, humid caves of Roquefort-sur-Soulzon in southern France. The exterior of the cheese is heavily salted and wrapped in foil, resulting in a moist, bright white exterior. The interior is creamy and crumbly, with blue-green veins of mold. Roquefort has a deep earthy aroma and a sharp, tangy flavor that can be balanced by pairing it with sweet foods like honey, candied nuts, or poached or dried fruit. It also goes well with fatty, savory foods like ribeye or burgers.
Gorgonzola is another type of blue cheese that is known for being softer and milder than other blue cheeses. It has a salty, tangy flavor and a crumbly texture. Some people find it to be an acquired taste, as it can be strong and have a moldy flavor. Gorgonzola can be used in sauces or crumbled over salads. For those who find its flavor too intense, milder varieties like Gorgonzola Dolce or Dolcelatte are available.
Each of these blue cheeses offers a distinct taste experience, showcasing the versatility and complexity of this beloved or hated variety of cheese.
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Some people dislike blue cheese because of its mould
Blue cheese is a distinctive cheese with a unique production method involving specific moulds, which give it a bold and varied flavour. The moulds used in the production of blue cheese are strains of the bacteria Penicillium, which is different from the strain used to make the antibiotic penicillin. The type of mould used to make blue cheese varies, with some having a softer and sweeter flavour than others.
The appearance of blue cheese can also be a turn-off for some people. A cheese labelled simply as "blue cheese" will typically have a crumbly texture and rough appearance, with strong veining of mould throughout. The sight of mouldy veins running through the cheese may be unappetizing to those who are not accustomed to it.
Additionally, the texture of blue cheese can be a factor in why some people dislike it. Blue cheese can range from creamy and soft to dry and crumbly, and some people may find the latter texture unappealing. The dryness of some blue cheeses can also make them less suitable for certain applications, such as spreading on sandwiches or using as a dip.
It's important to note that not all blue cheeses are the same, and there are various types and brands to explore. Some blue cheeses are milder in flavour and aroma, making them more approachable for those who are hesitant about the mould. For example, Danish Blue Cheese, originating from Denmark, has a creamy, soft texture and a delicate blue tang. Its milder flavour profile makes it a versatile cheese for various dishes and pairings.
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Frequently asked questions
Blue cheese has a symphony of flavours. It is often described as tangy, sharp, creamy, pungent, salty, and spicy. The flavour can range from mildly earthy to robustly spicy, depending on the variety.
Some blue cheeses with strong flavours include Roquefort, Stilton, and Colston Bassett.
Some blue cheeses with milder flavours include Danish Blue Cheese, Gorgonzola, and Bleu de Basques.
Blue cheese is commonly paired with fruits such as pears, apples, figs, and grapes. It also goes well with honey, walnuts, and pecans.
