Blue Cheese: An American Staple Explained

Blue cheese is a type of cheese that has blue or blue-green veins or spots throughout its body. These are caused by the addition of Penicillium mould cultures. Blue cheese is typically aged in a temperature-controlled environment, such as a cave, and can be eaten on its own or spread, crumbled, or melted over other foods. In the US, blue cheese is often served as a dipping sauce for chicken wings. Examples of American blue cheeses include Rogue River Blue, Point Reyes Bay Blue, and Caveman Blue.

Explore related products

American Blue Cheese Board

$68.92

Point Reyes American Bay Blue Cheese, 6 lb Wheel, Creamy and Fudgy Texture, Rustic-Style Blue Vein Cheese with Natural Rind, GMO-Free Artisan Cheese, Perfect for Cheese Boards and Gourmet Cooking

$169.39

Sweet Grass Dairy American Asher Blue Cheese, Raw Milk Blue Cheese with Natural Rind, Creamy, Crumbly Texture, Earthy with Cocoa Notes, 12 Count of 6 oz Each, Handcrafted Artisan Cheese

$84.82

Danish Blue Cheese - Approx. 6 Lb-Wheel or (3lb 2 wheels)

$34.06 $62.99

Kraft Roka Blue Cheese Spread 5oz (Pack of 2)

$28.8

Royal Blue Stilton - 1 lb, Rich & Creamy, Traditional English Blue Cheese, Perfect for Gourmet Cooking & Wine Pairing

$27.99

Blue cheese gets its distinct blue veining from a mould called penicillium

Blue cheese is a general classification of cheeses that exhibit blue, blue-grey, or blue-green veining throughout their body. This distinct feature is a result of the introduction of a mould called penicillium during the cheese-making process. Once the penicillium is added, the cheese wheels are punctured with needles to allow air in, facilitating the development of the blue ribbons characteristic of blue cheese.

The mould responsible for the veining, penicillium, encompasses several species, including Penicillium Roqueforti, which is used in the production of Rogue River Blue cheese. This particular variety of blue cheese, crafted by Rogue Creamery in Oregon's Rogue Valley, was named World Champion at the 2019/20 World Cheese Awards. The cheese is carefully aged for 9 to 11 months in caves before being hand-wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits.

Blue cheese, as a broad category, encompasses a diverse range of cheeses that vary in taste and texture. For example, the well-known blue cheese varieties of Gorgonzola, Stilton, and Roquefort each possess unique characteristics. While Gorgonzola and Stilton differ markedly in flavour and texture, they are all classified as blue cheeses due to the presence of penicillium mould and the resulting blue veining.

The distinct blue veining of blue cheese is not only a visual marker but also contributes to the overall sensory experience. The mould imparts a distinct smell to the cheese, enhancing its pungent and salty nature. Additionally, blue cheeses can vary in texture, ranging from creamy and mild to dense and crumbly, with flavours spanning from mildly earthy to bold and peppery.

The process of mould introduction in blue cheese production involves either injecting the cheese with spores before curd formation or mixing the spores with the curds after they have formed. The cheese is then typically aged in a temperature-controlled environment, such as a cave, to promote the growth of the mould and the development of the characteristic blue veins.

Blue cheese is typically aged in a temperature-controlled environment such as a cave

Blue cheese is a type of cheese characterised by blue or blue-grey veins or spots throughout its body. These distinctive veins are formed by the introduction of mould cultures, specifically a type of fungus called Penicillium, to the cheese during production. The mould colonies continue to grow and spread as the cheese ages, contributing to the development of its unique flavour and aroma.

Blue cheese is typically aged in temperature-controlled environments, such as caves, to ensure optimal conditions for the mould's growth and the cheese's maturation. This controlled environment allows cheesemakers to maintain the desired temperature and humidity levels, which are crucial for the development of the cheese's texture, flavour, and overall quality.

The ageing process in caves or similar settings can last for several months to over a year, depending on the specific variety of blue cheese and the desired level of maturation. During this time, the mould cultures actively break down the cheese's curds, contributing to the formation of its characteristic crumbly or creamy texture.

One example of a renowned blue cheese that employs this ageing process is the Rogue River Blue Cheese, produced by the Rogue Creamery in Oregon. After 9 to 11 months of careful ageing in their caves, each wheel of this award-winning cheese is hand-wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits, adding a unique touch to both its flavour and presentation.

The temperature-controlled cave environment plays a critical role in the ageing process of blue cheese. It provides the necessary conditions for the mould to thrive and impart its unique characteristics to the cheese, resulting in the distinct flavour, aroma, and texture that blue cheese enthusiasts savour.

Rogue River Blue from Oregon is a popular American blue cheese, winning awards in 2019 and 2020

Blue cheese is characterised by its distinct blue veining, which comes from a mould called penicillium. After the penicillium is added to the cheese, wheels are punctured with a needle to allow air in and let the blue ribbons develop. American blue cheese has a range of textures, from thick and fudgy to dense and crumbly, and flavours, from mildly earthy to bold and peppery.

Rogue River Blue is an American blue cheese produced in Oregon by Rogue Creamery. It is a popular variety, having won awards in 2019 and 2020. In 2019, Rogue River Blue was named World Champion at the World Cheese Awards in Bergamo, Italy. This was the first time an American-made cheese had received this honour. The award was judged by 260 experts from around the world, who tasted 3,800 cheeses from 42 countries.

Rogue River Blue is an organic, cave-aged blue cheese. It is made with milk from Rogue Creamery's Certified Organic Dairy Farm in Grants Pass, Oregon. The cows that produce the milk graze on pastures bordering the Rogue River and enjoy a diet of native plants and grasses. The cheese is only made for a few months each year, beginning on the autumnal equinox when the milk is at its richest and highest in butterfat. After 9 to 11 months of ageing in caves, each wheel is hand-wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits or liqueur.

Rogue Creamery has been in business since 1933, when it was founded by Tom Vella, an Italian immigrant. The company is known for its cheesemaking expertise and produces a range of cheeses, including Cheddar and blue cheese, by hand in small batches.

Explore related products

Sweet Grass Dairy American Asher Blue Cheese, Raw Milk Blue Cheese with Natural Rind, Creamy, Crumbly Texture, Earthy Flavor with Cocoa Notes, 12 Count of 6 oz Each, 4.5 lb Case

$81.62

Fermentaholics Food-Grade Premium Cheese Wax – Blue - 1 lb. – Cheesemaking Wax for Hard and Aged Cheeses – Protect and Preserve Your Cheese

$15.49

ROGUE CREAMERY Organic Oregon Blue Cheese, 4.2 OZ

$15.53

Generic Champignon Grand Noir Blue Cheese 1 lb, 2 Pack

$77.96

Wish-Bone Chunky Blue Cheese Salad Dressing, 15 FL OZ

$2.27

Organic Valley® Premium American Cheese — Organic, Pasture Raised, Non Gmo — 11 Ounce

$18.66

Blue cheese can be eaten by itself or spread, crumbled or melted into or over foods

Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue, blue-grey, or blue-green veins throughout the final product. It is often aged in temperature-controlled environments like caves and can be eaten in a variety of ways, offering a range of textures and flavours.

Blue cheese can be enjoyed on its own, savoured for its unique flavour and creamy or crumbly texture. Its strong, pungent taste can be a delight for those who appreciate complex cheeses. For those who enjoy the flavour and texture of blue cheese, eating it on its own can be a delightful and indulgent experience.

It can also be spread, adding a creamy texture and a punch of flavour to crackers, bread, or even vegetables. Spreadable blue cheese can be a versatile and convenient way to incorporate it into meals or snacks. For those who want to tone down its strong flavour, spreading a thin layer can help balance the taste.

Additionally, blue cheese can be crumbled over salads, pasta, or soups, adding both flavour and texture. The crumbled cheese can provide a salty, tangy contrast to other ingredients, and its small, uneven shape can add a unique mouthfeel. Crumbling blue cheese is a simple way to elevate a dish and make it more interesting.

Finally, blue cheese can be melted, creating a creamy, rich sauce or topping for dishes like burgers, steaks, or vegetables. Melting blue cheese can transform its texture and flavour, making it a versatile ingredient that can be adapted to suit a variety of culinary creations.

Whether enjoyed on its own or as part of a dish, American blue cheese offers a range of flavours and textures that can be tailored to suit different preferences and culinary applications.

Blue cheese is often served as a dipping sauce for buffalo chicken wings

Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a final product spotted or veined with blue, blue-grey, or blue-green mould. Blue cheese is often salty and pungent, with a distinct smell. It can be eaten on its own or spread, crumbled, or melted into or over foods. Blue cheese is often served as a dipping sauce for buffalo chicken wings, which is most Americans' first experience with blue cheese.

Blue cheese is produced by adding Penicillium mould to the cheese, and then puncturing the wheels with a needle to allow air in and let the blue ribbons develop. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. The mould used can vary, with Penicillium Roqueforti being used in Rogue River Blue cheese, for example.

Rogue River Blue is a type of blue cheese produced in Oregon's Rogue Valley. It is made with organic pasteurized whole cow milk, salt, enzymes, cheese cultures, Penicillium Roqueforti, grape leaves, and organic pear liqueur. The cheese is hand-wrapped in grape leaves and aged for 9 to 11 months in caves. Rogue River Blue has won several awards, including being named World Champion at the 2019/20 World Cheese Awards.

Other types of blue cheese include Gorgonzola, Stilton, and Roquefort. These cheeses can vary in taste and texture, with some being creamy and mild, while others are strong and piquant. Blue cheese can be thick and fudgy or dense and crumbly, with a zippy quality that can range from mildly earthy to bold and peppery.

Frequently asked questions