Bushra Griffith
Blue cow milk or cheese is not made from the milk of blue cows. Instead, the term blue cow is used to refer to products made from 100% Canadian milk and milk ingredients. These products are often denoted by a blue cow logo. Blue cheese, on the other hand, gets its name from the distinct blue veining that occurs due to the addition of a mold called penicillium. Blue cheese can be made from different types of milk, including cow's milk, sheep's milk, and goat's milk. It is known for its strong flavor and unique appearance, with varieties ranging from mild and creamy to bold and peppery.
| Characteristics | Values |
|---|---|
| Blue Cow Logo | Dairy Farmers of Canada logo with a blue cow |
| Blue Cow Logo Meaning | Made with 100% Canadian milk and milk ingredients |
| Blue Cow Logo Usage | Butter, yogurt, cream, milk, cheese, ice cream, coffee, etc. |
| Blue Cow Logo Standards | Strict standards for safety, quality, animal well-being, and sustainability |
| Blue Cow Milk | High-quality milk free of antibiotic residue, additives, preservatives, and artificial growth hormones |
| Blue Cheese | Made from cow, sheep, or goat’s milk or any combination of the three |
| Blue Cheese Mold | Developed from the mold called Penicillium or Penicillium roqueforti |
| Blue Cheese Texture | Thick, fudgy, dense, crumbly, soft, semi-soft, semi-firm, or creamy |
| Blue Cheese Flavor | Tangy, minerally, salty, spicy, buttery, peppery, sweet, earthy, bold, mild, or piquant |
| Blue Cheese Examples | Roquefort, Fourme d'Ambert, Gorgonzola, Bleu de Gex, St Agur, Bresse Bleu, and Stilton |
| Blue Cheese Origin | Legend of a young French shepherd who discovered moldy cheese in a cave |
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What You'll Learn
Blue Cow Logo
The Blue Cow logo is an indicator of quality Canadian milk and milk products. It represents the high standards that Canada holds for milk production, which includes strict regulations for the safety and quality of milk, the well-being of the animals, and sustainability. When you see the Dairy Farmers of Canada logo with the blue cow, it means that the product is made with 100% Canadian milk and milk ingredients. This logo can be found on a variety of products, including butter, yogurt, cream, milk, cheese, and ice cream. It can also be spotted at various places, such as coffee shops, restaurants, and movie theatres like Cineplex.
The Blue Cow logo is an assurance of the goodness of Canadian milk and dairy products. It signifies that the dairy farmers have adhered to rigorous standards and procedures to ensure the highest quality milk production, from milking procedures to milk cooling and storage. This logo is a testament to the care and welfare that Canadian dairy farmers provide for their cows, working closely with veterinarians, cow nutrition experts, and farm advisors to maintain the health of their herds.
By choosing products with the Blue Cow logo, consumers are not only enjoying delicious and healthy dairy options but also supporting Canadian dairy farmers and their local communities. It promotes local businesses, such as cheesemakers and ice cream artisans, and showcases the pride and dedication of Canadians in producing exceptional milk and dairy products. The logo serves as a symbol of trust and quality, assuring consumers that they are consuming milk that is free of antibiotic residue, additives, preservatives, and artificial growth hormones.
The Blue Cow logo is a seal of approval that reflects Canada's commitment to producing high-quality, safe, and sustainable dairy products. It is a testament to the country's strict standards and regulations in the dairy industry, prioritizing the well-being of animals and the environment. When consumers see the Blue Cow logo, they can be confident in the origin and quality of the milk and milk ingredients in their favourite dairy treats, from creamy cheeses to indulgent ice creams.
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Blue Cheese
There are several famous varieties of blue cheese, each with its own unique characteristics. One of the most well-known is Roquefort, a French blue cheese named after the region Roquefort-sur-Soulzon in Southern France. Roquefort has been produced since the 14th century and is made from the milk of Lacaune sheep, aged in the limestone caves of Cambalou. It has a sweet, fudgy flavour with a hint of piquancy and is known for its distinct blueish-green pockets of mould. Another French blue cheese, Fourme d'Ambert, originates from the Auvergne region and gets its name from the traditional wooden forms used to create its tall cylindrical shape. It has a grey-blue rind and a dense, fudgy texture, with a sweet and earthy taste.
Gorgonzola, a famous Italian blue cheese from Lombardy, is made with Penicillium glaucum and has a soft, creamy texture. It was originally left to mould naturally on damp cave walls, but the process has since been altered to enhance mould growth. The layering of the curds creates air pockets that promote ideal conditions for mould development. Another variety of blue cheese is Bleu de Gex, a semi-soft cheese from the Jura and Ain regions of eastern France. It is made with the Penicillium roqueforti mould and has a marbled blue veining.
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Roquefort
According to legend, Roquefort cheese was discovered when a young man, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. He abandoned his meal in a nearby cave and ran to meet her. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort.
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Gorgonzola
The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola. According to legend, Gorgonzola was created when a cheese maker added new fresh curds to a vat and left it open all night. He had forgotten about the curds because he was rushing to meet his lover. When he discovered his mistake the next day, he attempted to fix it by adding more fresh curds, but the cheese eventually turned bluish. However, when he tasted it, he found that it had a surprisingly great and unique taste. This was also the first discovery of the process of erborinatura, or the creation of mould.
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Canadian Milk
One of the unique aspects of Canadian milk is the iconic blue cow logo, which represents products made with 100% Canadian milk and milk ingredients. This logo is a sign of quality and support for local Canadian dairy farmers and their communities. It can be found on a variety of products, including butter, yogurt, cream, milk, cheese, and ice cream. The blue cow logo indicates that the product is free of antibiotic residue, additives, preservatives, and artificial growth hormones, ensuring the highest standards of animal welfare and environmental sustainability.
The process of milk production in Canada is carefully monitored to ensure quality and freshness. As cows are milked, the milk is transported through pipelines and stored in refrigerated stainless steel tanks to reduce bacterial growth. A certified milk grader collects and evaluates the milk before it leaves the farm, and it is tested again upon arrival at the plant. This attention to detail ensures that Canadian milk meets the high standards set for its production, making it a trusted and beloved part of the Canadian diet and culture.
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Frequently asked questions
Blue cow milk or cheese refers to products made from 100% Canadian milk and milk ingredients. The Dairy Farmers of Canada use the Blue Cow logo to indicate that the product is made with Canadian milk and adheres to strict standards for safety, quality, animal welfare, and sustainability.
Some popular blue cow cheeses include:
- Roquefort
- Fourme d'Ambert
- Gorgonzola
- Bayley Hazen Blue
- Bleu de Gex
Blue cow cheese gets its distinct blue veining from a mold called Penicillium. After the milk is inoculated with Penicillium, it is curdled, and then the cheese wheels are punctured with a needle to allow air in and let the blue ribbons develop.
