Frederic Melton
Blue cheese is a polarising food—people either love it or hate it. But what is it about this pungent, mouldy cheese that appeals to so many? One of the key reasons is its complex, full flavour, which can range from mild and creamy to strong and bitter, depending on the type of milk used and the time of production. Blue cheese is also a great source of protein and nutrients like calcium, and it contains a compound called spermidine, which is believed to have health benefits such as reducing the risk of cardiovascular disease. In addition, blue cheese has an interesting history and production process, which involves the use of bacterial cultures and mould extracts like Penicillium roqueforti.
| Characteristics | Values |
|---|---|
| Taste | Sharp, tangy, salty, sour, spicy, nutty, earthy, funky, savory, creamy, sweet, mild, robust, stanky |
| Variety | Dozens of varieties, including Shropshire Blue, Cornish Blue, Stilton, Colston Bassett, Bath Blue, Beauvale, Picos de Europa, Peñoceo, La Peral, Gorgonzola, Rokpol, Bleu Bénédictin, Danish Blue, Queso de Cabrales, Roquefort, Danablu, Polish Blue, Cambozola, Camembert, Boar's Head |
| Texture | Moist, creamy, soft, semi-soft, firm, cakey, crumbly, gooey, smearable |
| Appearance | Distinctive maple leaf-wrapped exterior, dense blue veining, dark blue-green veins, white interior, dark yellow to orange interior, blue-grey veins, yellowish paste |
| Aroma | Creamy, mushroomy, nutty, spicy |
| Source of Milk | Cow, goat, sheep |
| Mold Type | Penicillium Glaucum, Penicillium Roqueforti, Penicillium Roquefort |
| Health Benefits | Contains penicillin, which kills bacteria |
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What You'll Learn
Blue cheese is healthy
Secondly, blue cheese contains beneficial bacteria that can improve digestive health. The mould used to make blue cheese, Penicillium, acts as a natural antibiotic and can help to inhibit the growth of harmful bacteria in the gut. Additionally, blue cheese is often made with raw, unpasteurized milk, which means it retains beneficial enzymes and probiotics that can aid in digestion and support overall gut health.
Another health benefit of blue cheese is its potential impact on the cardiovascular system. Studies have suggested that moderate consumption of full-fat dairy products, such as blue cheese, may reduce the risk of heart disease and lower cholesterol levels. This is because blue cheese contains conjugated linoleic acid (CLA), a type of fat that has been linked to improved heart health and reduced inflammation in the body.
Furthermore, blue cheese can be a good source of antioxidants, which can help protect the body against damage caused by free radicals. The ageing process involved in making blue cheese may increase its antioxidant content, making it a potentially healthier option compared to other types of cheese.
While blue cheese is generally healthy, it is important to consume it in moderation as part of a balanced diet. Blue cheese can be high in sodium and saturated fat, so consuming excessive amounts may have negative health effects. Additionally, some individuals may be allergic to moulds or have a sensitivity to dairy products, so it is always important to consider any potential allergies or intolerances when consuming blue cheese or any other type of food.
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It's a versatile ingredient
Blue cheese is a versatile ingredient that can be used in a variety of dishes, elevating them with its robust flavour and creamy texture. It can be crumbled, melted, or added as a tangy dressing to salads, pastas, pizzas, and even desserts. For instance, a Danish blue cheese can be a great addition to a Waldorf salad, pairing well with the sweetness of grapes, the crunch of celery, and the nuttiness of walnuts. Similarly, a hunk of blue cheese can be melted on a steak or mixed with milder cheeses to create a delicious cheese ball.
Blue cheese is also a great ingredient for making sauces. For example, blue cheese dressing can be used as a dip for buffalo chicken wings, or as a topping for a steak. It can also be added to pasta sauces, such as the famous Italian Quattro Formaggi. Moreover, blue cheese can be enjoyed on its own, paired with crackers, port, or a dressing gown in front of a roaring fire.
The versatility of blue cheese extends to the variety of flavours and textures available. For those who enjoy a sharp, tangy flavour, options like Stilton, Shropshire Blue, and Roquefort are ideal. Stilton, in particular, is known for its rich, creamy texture and savoury notes. On the other hand, those who prefer a milder taste can opt for Gorgonzola, which is made with Penicillium Glaucum, resulting in a nutty and chocolatey flavour. Another option for a milder blue cheese is the Polish Rokpol, which has a white interior with dark blue-green veins and a robust, savoury taste.
Additionally, blue cheese offers a range of visual appeal. Shropshire Blue, for instance, has a distinct dark yellow to orange interior due to the use of annatto, a condiment that also colours Yellow Cheddar. Spanish blue cheeses, such as Picos de Europa, are also visually interesting, with their dense blue veining and distinctive packaging, such as a maple leaf-wrapped exterior.
The versatility of blue cheese is further demonstrated by its ability to cater to different preferences and dietary needs. For those seeking a creamier option, Boar's Head blue cheese crumbles offer a super-duper creamy texture. Meanwhile, for those who prefer their cheese a little more solid, a wedge of blue cheese can be kept in the refrigerator for snacking or cooking. Blue cheese also caters to those who require raw, unpasteurised milk products, such as the Spanish Queso de Cabrales, which can be made with cow, goat, or sheep milk.
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Blue cheese has a unique taste
The variety of blue cheeses available means that there is something to suit different preferences. For instance, while some blue cheeses have a strong flavour, others are milder and creamier, such as Danish blue cheese. The latter is rich, creamy, and earthy, pairing well with sweet foods like grapes and walnuts in a salad.
Blue cheese is also versatile and can be enjoyed in various dishes, including salads, pasta, pizza, and steak. It can be used as an ingredient or enjoyed on its own, perhaps paired with a glass of port or Moscato.
The production methods and traditions behind blue cheese also contribute to its appeal. For example, Colston Bassett Dairy, a producer of Stilton and Shropshire Blue, attributes its success to maintaining traditional making practices, such as hand-ladling the curds, to ensure exceptional quality and consistency.
The unique flavour of blue cheese has gained international recognition, with British blue cheese, in particular, growing in popularity worldwide.
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It has a long and interesting history
Blue cheese has a long and interesting history. One of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, left his meal in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort. Gorgonzola, another early blue cheese, was created around AD 879, though it did not contain blue veins until the 11th century.
Blue cheese is a fermented cheese that uses Penicillium roqueforti mould cultures. These moulds are non-toxic and safe for human consumption. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its distinctive properties. The mould spores are mixed with milk to begin the fermentation process. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow. These pathways are where the distinctive blue, blue-grey, or blue-green veins of mould will develop.
The production of blue cheese on a commercial scale consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared. All methods involve the use of a freeze-dried Penicillium roqueforti culture. First, the Penicillium roqueforti is washed from a pure culture agar plate, which is later frozen. Through the freeze-drying process, water is evaporated from the frozen state without transitioning to a liquid state (sublimation). This retains the value of the culture and is activated when water is added.
Salt, sugar, or both are added to autoclaved, homogenised milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days. The curds are then ladled into containers to be drained and formed into a full wheel of cheese. The Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curds are then knit into moulds to form cheese loaves with a relatively open texture.
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There are many varieties
Some well-known varieties of blue cheese include:
- Gorgonzola: This is the most famous variety, made with Penicillium glaucum. It is known for its ultra-sharp, almost sour flavour and creamy texture.
- Cambozola: A crazy-creamy blend of gorgonzola and camembert.
- Roquefort: A French blue cheese with a strong, salty, and pungent flavour.
- Cornish Blue: A mild, creamy, and mildly tangy cheese with broad appeal.
- Shropshire Blue: This English blue cheese has a distinctive dark yellow to orange interior due to the use of annatto, a condiment that also colours Yellow Cheddar. It has a semi-soft, moist, and creamy texture with a sharp, salty, and slightly sour flavour.
- Bleu Bénédictin: A famous artisanal blue cheese made only at the Benedictine Abbey of Saint-Benoît-du-Lac in Quebec.
- Danish Blue: A rich, creamy, and earthy blue cheese that is less tangy than others.
- Colston Bassett: A British blue cheese that showcases consistently high standards of cheesemaking.
- Bath Blue: A popular choice known for its exceptional quality and gentle style.
- Picos de Europa: A popular Spanish blue cheese with a distinctive maple leaf-wrapped exterior and dense blue veining. It has a creamy, mushroomy aroma and a nutty, sometimes spicy flavour.
- Queso de Cabrales: A Spanish blue cheese made with a blend of cow, goat, or sheep milk, as long as it is raw and unpasteurized. It has a dark, almost yellowish paste with extensive blue-grey veins and a firm, moist, and creamy texture. Its flavour is robust, salty, and slightly spicy, becoming sharper and more acidic as it ages.
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Frequently asked questions
Blue cheese is an acquired taste and has a unique, strong flavour. It is also said to have a number of health benefits, including being a great source of protein and calcium.
Blue cheese is a veined cheese, typically made from cow's or goat's milk. It is made using bacterial cultures to convert sugars in milk to lactic acid, and producers use mould extracts such as Penicillium roqueforti.
Blue cheese has a strong flavour and a unique taste. The type of milk used to make the cheese and the time of production will affect its taste. Enthusiasts believe blue cheese tastes best in the summer after it has been aged for a few months.
Some popular blue cheeses include Cornish Blue, Brighton Blue, Picos de Europa, and Colston Bassett's Stilton and Shropshire Blue.
Blue cheese is a great source of protein and calcium. It also contains a compound known as spermidine, which may delay ageing and reduce the risk of cardiovascular disease.
