Patrick Oconnell
Blue cheese is known for its bold, sharp, and tangy flavour, and can be an acquired taste. However, not all blue cheeses are alike, and some are surprisingly mild. Danish Blue, for example, is considered a mild blue cheese compared to the more pungent Roquefort. Gorgonzola, a crumbly Italian cheese, is also known for its mild flavour. For those who want to try blue cheese but are hesitant about the strong flavour, milder varieties like Dunbarton Blue, a type of blue-veined cheddar, can be a great starting point. These milder cheeses still retain the distinctive characteristics of blue cheese while offering a more approachable taste for those who are new to this type of cheese.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft and creamy |
| Taste | Bold, sharp, tangy, earthy, nutty, sweet, sour, salty |
| Pungency | Mild |
| Examples | Danish Blue, Gorgonzola, Stilton, Roquefort, Dunbarton Blue, Persille De Rambouillet, Westfield Blue Log, Bleu Du Bocage, Chiriboga Blue, Blue Ledge Farms Middlebury Blue, Cambozola |
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What You'll Learn
Mild blue cheeses to try
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in a distinct blue, blue-grey, or greenish-blue veining and a strong smell. Despite its bold, sharp, and tangy flavor, blue cheese may not be for everyone. However, some blue cheeses are surprisingly mild and can be a great introduction to this type of cheese.
Gorgonzola
Gorgonzola is a small Italian city just outside Milan, and the cheese of the same name has been made in the regions of Lombardy and Piedmont since the Middle Ages. It is made from goat's milk, unskimmed cow's milk, or a combination of the two. The texture varies from soft and crumbly to firm. Gorgonzola Dolce is known for being very creamy and mild in blue flavor.
Danish Blue
Danish Blue is a semi-soft, creamy cheese made from cow's milk. It is commonly sold in wedges, drums, or blocks. Danish Blue is considered a mild blue cheese when compared to stronger varieties like Roquefort.
Stilton
Stilton is a hard cheese with a pungent flavor that falls between mild and strong. It has a texture similar to cheddar, which may be more approachable for those who are turned off by the texture of blue cheese.
In addition to these options, some people who do not typically enjoy blue cheese may still enjoy blue cheese made by Rogue Creamery, an Oregon-based cheese company.
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How mild blue cheeses are made
Blue cheese is made from milk, either from sheep, goats, or cows. The milk is heated and placed into large vats, where it ferments into curds. The curds are then cut into cubes, drained, and salted. The cheese is then transferred to a cave or another dark, damp environment to be aged for several weeks to several months.
Mild blue cheeses are created using specific types of milk and moulds, and through careful control of the oxygen that reaches the inside of the cheese. Danish Blue, for example, is a semi-soft, creamy cheese made from cow's milk. It is considered a mild blue cheese compared to stronger varieties like Roquefort. The needling process for Danish Blue takes place during the curd phase, and Penicillium Roqueforti is inserted into the deep channels. It is then aged for 8 to 12 weeks.
Gorgonzola, another mild blue cheese, is made from goat's or unskimmed cow's milk, or a combination of the two. It is inoculated with Penicillium Glaucum, which produces its characteristic blue-green veins during ripening. Gorgonzola Dolce is a variety known for its mild blue flavour and creamy texture.
To create the blue veins in cheese, oxygen must reach the inside. This is achieved by piercing the cheese with thin needles or skewers. The blue mould then grows inside the air tunnels, developing flavour as the cheese ages. The mould breaks down fatty acids to form ketones, giving the cheese a richer flavour and aroma.
The process of making blue cheese can be adjusted to create milder flavours. For example, the soft and creamy varieties of blue cheese tend to have less of a strong flavour punch than their firmer counterparts. Additionally, the type of mould and the ageing process can influence the intensity of the flavour.
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The moulds that make blue cheese blue
Blue cheese, also known as "bleu cheese", is characterised by its bold, sharp, and tangy flavour, and blue-green spots or veins throughout. The mould responsible for the blue-green colour and the sharp flavour of blue cheese is called Penicillium roqueforti. This mould was first discovered in a cave outside the village of Roquefort in France. According to legend, a shepherd forgot his lunch of bread and cheese in the cave and when he returned a few months later, the cheese had become infested with Penicillium roqueforti, which was growing in the cave.
Penicillium roqueforti creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese. The mould breaks down the fat and protein in the cheese to give it a sharp, strong, and piquant flavour and aroma.
Penicillium glaucum is another mould that is used to make blue cheese. This mould was first added to Gorgonzola in the 11th century, giving it its distinctive blue colour and flavour.
To make blue cheese, the mould spores are added to the cheese milk at the beginning of the cheese-making process. The cheese is then pierced with thin needles or skewers to allow oxygen to reach the inside of the cheese. The blue mould then matures inside the air tunnels, developing flavour as it ages. Most blue-mould-containing cheeses take three to six months to mature.
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The best mild blue cheese brands
Blue cheese is a general term for a group of cow's milk cheeses characterised by a distinctive blue mould and veining that gives them a sharp, tangy flavour. While blue cheese typically has a bold taste and smell, there are several mild varieties that offer a more gentle introduction to this style of cheese. These milder options are perfect for those who want to enjoy the unique characteristics of blue cheese without the overwhelming pungency that some types can have. Here are some of the best mild blue cheese brands to try:
One excellent choice for a mild blue cheese is Danish Blue, also known as Danablu. This cheese has a creamy texture and a mild, slightly sweet taste with just a hint of sharpness. It is made from cow's milk and has a lower fat content than many other blue cheeses, contributing to its milder flavour. Danablu is a good option for those who want a gentle introduction to blue cheese, as its flavour is not overpowering and it has a pleasant, creamy mouthfeel.
Another renowned mild blue cheese is Bleu d'Auvergne from France. This cheese has a slightly higher fat content than Danish Blue, giving it a richer, more buttery texture. However, its flavour is still relatively mild, with a pleasant tang and a hint of nuttiness. Bleu d'Auvergne is an excellent choice for those who want a blue cheese that is versatile and pairs well with a variety of foods, as its flavour is not too strong and it has a smooth, creamy consistency.
For a slightly stronger option, Gorgonzola Dolce is an Italian blue cheese that offers a more intense flavour while still being considered mild compared to other blue cheeses. This cheese has a creamy, crumbly texture and a rich, slightly sweet taste with a hint of spice. It is often used in cooking, melting beautifully over pasta or risotto, but it is also delicious on its own or crumbled over salads. Gorgonzola Dolce provides a good balance of flavour and creaminess, making it a popular choice for those who want a mild blue cheese with a little extra character.
Finally, for a truly mild and unique blue cheese experience, Cambozola is a German creation that combines a triple cream soft cheese with a mild blue veining. This cheese has a rich, creamy texture and a very gentle tang, making it an excellent choice for those who are new to blue cheese or who prefer a more subtle flavour. Cambozola is delicious spread on crackers or bread, and its soft, creamy texture makes it a standout option for those who enjoy a more indulgent cheese experience.
These mild blue cheese options offer a great starting point for those wanting to explore the world of blue cheese without being overwhelmed by strong flavours. Each of these cheeses has its own unique characteristics, but they all provide a gentle introduction to the distinctive taste and texture that blue cheese is known for. So, whether you're looking for a creamy Danish Blue, a buttery Bleu d'Auvergne, a slightly stronger Gorgonzola Dolce, or the indulgent softness of Cambozola, you're sure to find a mild blue cheese to suit your taste.
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Serving suggestions for mild blue cheese
Blue cheese is known for its bold, sharp, and tangy flavour, and it can be an acquired taste. However, not all blue cheeses are alike, and some are surprisingly mild. As a general rule, soft and creamy blue cheeses have less of a strong punch than firmer cheeses.
Some blue cheeses are made by adding a mould culture of Penicillium to the cheese, which grows inside and gives it its distinctive look. Examples include Stilton and Roquefort. Other blue cheeses are made by rubbing the exterior with mould during the maturing and storing process. Examples include Brie, Camembert, and Chevre goat cheese.
Mild blue cheeses include Danish Blue, a semi-soft, creamy cheese made from cow's milk. Gorgonzola, an Italian cheese made from goat's or unskimmed cow's milk, or a combination of the two, is also considered mild. It is known for being creamy and having a low salt content for a blue cheese. Another mild blue cheese is Gorgonzola Dolce, which is very creamy and mild in flavour.
- Salty crackers, fresh or dried figs, roasted almonds, and jam or marmalade.
- Sweet vinegar or pickled fruits.
- Dips for vegetables.
- On a burger with fried onions.
- In gravy, especially when serving game like venison or beef.
- Pasta with caramelized pears and Gorgonzola.
- With something sweet like jam, honey, or sweet berries to balance the fat and salty taste of the cheese.
- With pecans or other caramelized foods.
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Frequently asked questions
Blue cheese, also known as "bleu cheese", is known for its bold, sharp, and tangy flavor. However, not all blue cheeses are alike, and some are surprisingly mild. Generally, soft and creamy blue cheeses have less of a strong flavor compared to firmer blue cheeses. Some examples of mild blue cheeses include Danish Blue, Gorgonzola, and Stilton.
Some specific types of blue cheese that are considered mild include Dunbarton Blue, Persille De Rambouillet, and Westfield Blue Log. Danish Blue and Gorgonzola are also considered mild and are great options for those who are new to blue cheese.
Blue cheese is made by heating the cheese and placing it into large vats where it ferments into curds. The curds are then cut into cubes, drained, and salted. The cheese is then pierced to encourage fungal growth before being left in caves for several weeks to allow for spore growth. Finally, the cheese is wrapped and aged for another 3 to 10 months.
