Patrick Oconnell
Blue Brain is a type of blue cheese that originated in Switzerland. It is known for its strong flavour and smell, with a layer of black mould covering a creamy ivory white body. The cheese is shaped into balls and left to mature in a damp cave, resulting in its distinctive appearance and taste. Those who have tried it describe the experience as mild yoghurt, stronger than Stilton, and stinky.
| Characteristics | Values |
|---|---|
| Appearance | Looks like a little blue brain with a creased grey mold cover over the ivory white creamy body of the cheese |
| Taste | Really strong version of Stilton |
| Smell | Overpowering |
Explore related products
What You'll Learn
Blue Brain cheese is made in Switzerland
The Blue Brain cheese was created by accident when a Swiss family shaped the cheese into balls and left them in a damp cave to mature. When they returned, they found that a layer of mould had formed, giving the cheese its distinctive appearance and flavour. The mould forms a green-grey, fuzzy rind, which contributes to the strong taste of the cheese.
Blue Brain cheese is often served at around 5°C, and its smell is described as overpowering. The cheese is made with a short ripening time, and it can be eaten when it is young, typically after about three weeks. However, it continues to mature and develop a stronger flavour with age.
The process of making Blue Brain cheese involves several important steps that determine the final result. These include the type of milk used, the size of the curds, the composition of the brine bath, and the strains of bacteria employed. The cheese is seasoned with Himalaya salt, which enhances its flavour and creaminess.
Blue Brain cheese is a unique and distinctive variety, known for its strong flavour and intriguing appearance. Its creation was a happy accident, and it has since become a popular and well-known Swiss cheese.
Clogged Chin Pores: Cheesy Substance, What's the Deal?
You may want to see also
It has a strong flavour
Blue Brain cheese is known for its strong flavour. This unique cheese is said to have a strong taste and an even stronger smell. The cheese is so pungent that some people have reported struggling to breathe after trying it. The mouldy rind of the cheese is said to have a particularly intense flavour that can be overwhelming for some.
The cheese is made in Switzerland and was created by accident when a family left cheese balls in a damp cave to mature, only to find them later covered in a layer of mould. The mould, which is edible, gives the cheese its distinctive blue colour and strong flavour.
Blue Brain cheese is often described as having a creamy texture with a salty nuance. The combination of the creaminess of the fresh cheese and the saltiness is what sets this blue cheese apart from the rest. The salt draws out the strong flavours of the green-grey fuzzy rind, resulting in an intense and nuanced taste.
While some people find the strong flavour of Blue Brain cheese overwhelming, others appreciate it for its uniqueness and intensity. It is often described as a stronger version of Stilton, another popular blue cheese. The younger versions of Blue Brain cheese are said to be more mild and enjoyable for those who are not accustomed to the intensity of the mature variety.
How to Spot Spoiled Bleu Cheese Dressing
You may want to see also
It has a creamy texture
Blue Brain cheese is known for its unique appearance and strong flavour. The cheese is said to have a creamy texture, with an ivory white body covered by a creased grey mould. This combination of creaminess and saltiness creates a nuanced taste that has made it a star among cheeses.
The creaminess of the fresh cheese is enhanced by the salt seasoning, which also draws out its natural nuances. This combination of creaminess and saltiness is what sets Blue Brain cheese apart from other cheeses and makes it a unique and indulgent experience. The cheese is also known for its strong flavours, with the green-grey fuzzy rind adding a distinct nuance to the overall taste.
The process of making Blue Brain cheese involves several important decisions that determine the final texture and taste. These include the type of milk used, the size of the curds, the composition of the brine bath, and the strains of bacteria. Each of these factors plays a crucial role in creating the creamy texture and nuanced flavour that Blue Brain cheese is known for.
The cheese is said to have a strong flavour, comparable to a really potent version of Stilton. The mould in the cheese can be quite potent, hitting the back of the throat with an intense sensation. However, the younger versions of Blue Brain cheese are said to be more mild and enjoyable, without the intense physical reaction that the mould can sometimes cause.
Overall, Blue Brain cheese is a unique and indulgent experience, with its creamy texture, nuanced flavours, and strong, salty notes. The combination of creaminess and saltiness in this Swiss cheese has made it a favourite among those who enjoy a strong and stinky cheese.
Unraveling Pandan's Unique Taste: Cheese or Not?
You may want to see also
Explore related products
It has a grey-green fuzzy rind
The Blue Brain cheese, also known as Blaues Hirnli in Swiss, is characterised by its grey-green fuzzy rind, which is said to have a strong flavour. The cheese gets its name from its resemblance to a brain, with its ivory white creamy body covered by a creased grey mould.
The cheese is made from fresh cheese balls seasoned with Himalaya salt. The combination of the creaminess of the fresh cheese and the salt creates a nuanced flavour that is enhanced by the strong-tasting rind. The rind is said to have a sharp and pungent flavour that adds a unique dimension to the overall taste experience of the cheese.
The grey-green fuzzy rind of the Blue Brain cheese is a result of the ageing process. The cheese is left to mature in a damp cave, where it develops a layer of mould. This mould forms the distinctive rind that gives the cheese its name and its strong flavour.
The ageing process of Blue Brain cheese is crucial to the development of its unique flavour and texture. The cheese is typically aged for a short period, with young Blue Brain cheese being edible after just three weeks. However, the cheese continues to mature and develop a more intense flavour and softer texture with time.
The grey-green fuzzy rind of the Blue Brain cheese is a signature characteristic that contributes to its strong and distinctive flavour. The combination of the creamy fresh cheese, the nuance of the Himalaya salt, and the sharp rind creates a complex and indulgent taste experience.
The Pickle and Cheese Conundrum: Why Do We Love It?
You may want to see also
It is matured in a damp cave
The maturation process of Blue Brain cheese in a damp cave is integral to its distinct flavour and aroma. This Swiss cheese, born out of serendipity, involves a unique ageing process within the damp confines of a cave. The high humidity environment plays a pivotal role in fostering the growth of mould, contributing to the cheese's characteristic appearance and taste.
The damp cave conditions provide an optimal setting for mould proliferation, resulting in a thick layer of black mould that blankets the ivory white creamy body of the cheese. This mould is not just a cosmetic feature; it significantly influences the flavour profile. The combination of the fresh cheese's creaminess and the salt's ability to draw out nuanced flavours sets the stage for the mould to impart its distinct character.
The mould in Blue Brain cheese is not for the faint of heart. Its impact is immediate and intense, hitting the back of the throat with force. It leaves a lasting impression, quite literally, as those who have tasted it can attest. The mould's assertiveness is a defining trait, setting it apart from other strong cheeses.
While the damp cave maturation process is responsible for the mould's prominence, it also contributes to the overall taste experience. The cave's humidity levels, temperature, and unique microbial environment interact with the cheese, influencing its flavour development. The result is a cheese that is not just mouldy but also boasts a complex interplay of savoury, salty, and tangy notes.
The maturation process in the damp cave is a testament to the art of cheese-making, where nature and craftsmanship converge. The transformation of a simple cheese ball into a robust and pungent delicacy showcases the magic that occurs when human ingenuity meets the wild unpredictability of mould growth in a controlled environment. This process underscores the delicate balance between encouraging desirable mould growth while preventing spoilage.
Blue Cheese and Mold: What's the Real Difference?
You may want to see also
Frequently asked questions
Blue Brain cheese is said to have a strong flavour, similar to a really potent version of Stilton. The mouldy exterior of the cheese is described as having an "overpowering" smell.
The mould in Blue Brain cheese is described as having a strong taste that can induce coughing.
Blue Brain cheese is said to resemble a little blue brain, with a creased grey mould cover over an ivory white creamy body.
