Andy Montoya
Blue cheese is a distinctive, pungent cheese with a bold and varied flavour profile that ranges from tangy and sharp to creamy and slightly sweet. It is loved and hated in equal measure, with some finding its strong taste and aroma off-putting, while others revel in its complexity. But what is it about this unique cheese that makes it so polarising?
| Characteristics | Values |
|---|---|
| Flavour | Sharp, salty, tangy, earthy, spicy, pungent, sweet, savoury, creamy, bold, complex |
| Texture | Firm, soft, creamy, crumbly, dry, spreadable |
| Aroma | Strong, pungent, intense, distinctive |
| Taste | Strong, bold, unique, polarising |
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What You'll Learn
Blue cheese is polarising
The taste of blue cheese can range from mildly earthy to robustly spicy, with a creamy texture similar to Brie in some varieties. It is often described as tangy and sharp, with a slightly pungent aftertaste. The type of milk used can also affect the flavour, with American blue cheeses tending to be made from cow's milk, while Spanish or French varieties are more commonly made with goat or sheep's milk. The French Roquefort, for example, is made with raw sheep's milk and has a distinctively fungal and lamb-y flavour.
The intensity of blue cheese can vary greatly, from the milder Danish Blue Cheese, which is creamy and soft with a delicate tang, to the intensely flavoured Spanish Cabrales, which offers a sharp, tangy, and slightly acidic taste. The amount of blue mould in the cheese also affects its flavour, with fewer pockets of mould resulting in a milder, sweeter blue cheese.
Blue cheese is often paired with sweet or salty foods to enhance its flavour. It is commonly enjoyed with fruit, such as pears, apples, and grapes, and can add depth to a salad or be melted into a sauce for pasta or risotto. When served with bread or crackers, the neutral taste of these carbohydrates allows the cheese's flavour to shine through. For those who enjoy a tipple, blue cheese pairs well with a bold red wine like Shiraz or a sweet white wine like Riesling.
While blue cheese may not be for everyone, its unique and complex flavour profile offers a delightful treat for those willing to give it a try.
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It has a symphony of flavours
Blue cheese is a symphony of flavours. It is a bold and unique cheese with a sharp and salty taste, accompanied by a noticeable "blue" or "mouldy" character. The flavour can range from mildly earthy to robustly spicy, depending on the variety and its production methods. The specific type of blue cheese, the aging process, and the production methods involving particular moulds all contribute to its complex flavour profile.
At first bite, blue cheese greets you with a tangy sharpness that gradually unfolds into a creamy, slightly pungent taste sensation. The texture of blue cheese also varies, ranging from firm to soft and creamy, depending on the variety. Some blue cheeses, like the renowned Roquefort from France, are moist and crumbly, with a complex blend of salty and tangy notes. The distinct aroma and rich, buttery texture of Roquefort embody the bold and distinctive character of blue cheese.
Another celebrated blue cheese is Italy's gift to the cheese world, Gorgonzola. This cheese strikes a perfect balance between creamy and pungent, with a slight salty taste. Its soft texture makes it ideal for spreading on bread or serving with figs or pears. For those seeking a spicier option, Gorgonzola Picante offers a kick due to its unique preparation method. The maturation period for this variety is typically longer than a year, resulting in a harder texture that pairs perfectly with honey to neutralize its strong taste and aroma.
For those who crave an intensely flavoured blue cheese, Cabrales from Spain delivers a sharp, tangy, and slightly acidic taste. Its deep blue marbling and pungent aroma indicate its strong and complex flavour profile, perfect for adventurous palates. On the other hand, Bleuchâtel, an ancient cheese originating from 6th-century France, offers a milder experience. With a creamy texture reminiscent of Brie and distinctive blue veins, it provides a unique mild and creamy flavour with a hint of sharpness.
The world of blue cheese is indeed a symphony of flavours, offering a delightful exploration of tastes that cater to both newcomers and seasoned cheese enthusiasts. From the bold intensity of Roquefort to the creamy mildness of Bleuchâtel, there is a style and flavour to suit every preference, transforming any cheese platter into a captivating journey of discovery.
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Blue cheese is characterised by its creamy texture
Bleuchâtel, a Swiss blue cheese, is also known for its creamy texture, which has been compared to that of Brie. It has a mild, mushroomy taste and a strong aroma. Roquefort, a French blue cheese, is moist and crumbly, with a rich, buttery texture.
Blue cheese is made with blue mould, which creates a distinctive character and strong, tangy taste. The mould grows inside the curd, giving it a marbled pattern. The flavour can range from mildly earthy to robustly spicy, and some varieties can be slightly sweet. It is often described as having a bold, sharp and salty taste, with an accompanying "blue" or "moldy" character.
Blue cheese is certainly a polarising food, with some people loving and others hating its strong flavour and aroma. It is an acquired taste, and some people find the butyric acid present in blue cheese off-putting, as it is also found in rancid butter and smells like vomit.
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The flavour depends on the type and aging process
The flavour of blue cheese depends on the type and aging process. Generally, it has a sharp and salty taste, accompanied by a noticeable "'blue'" or "mouldy" character. Some varieties can be slightly sweet, while others are more savoury or earthy. The texture and taste can range from firm to soft and creamy, depending on the variety.
For instance, the famous Roquefort from France is known for its moist, crumbly texture and a complex blend of salty and tangy notes. It has a distinct aroma and a rich, buttery texture, making it a true embodiment of blue cheese's bold character. On the other hand, Italy's Gorgonzola strikes a perfect balance between creamy and pungent. The Gorgonzola Dolce, a common variety, is about 60 days old and has a soft texture, making it spreadable. It has a slight salty taste and a pungent flavour. The Gorgonzola Picante offers a bit of spiciness due to its preparation method and longer maturation period, resulting in a harder texture.
Bleuchâtel, a very old type of Swiss blue cheese, has a creamy, soft, and salty texture with a strong smell. It is similar to Camembert, with a dry, white edible rind and a mushroomy taste. Its fusion of the creamy texture of Brie and the distinctive blue veins of traditional blue cheese creates a unique mild and creamy flavour with a hint of sharpness. Another variety, the Bleu des Basques, is known for its full creaminess and fruity notes, lacking the salty tang commonly found in other blue cheeses.
Some blue cheeses are more intense and polarising in their flavour profiles. The Cabrales from Spain offers an intensely sharp, tangy, and slightly acidic taste with a pungent aroma, making it ideal for adventurous palates. The English Stilton is also known for its strong flavour, often paired with sweeter items like dried apricot, honey, and walnuts to balance its intensity.
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It has a strong, tangy taste
Blue cheese is known for its bold and varied flavours, ranging from mildly earthy to robustly spicy. It has a strong, tangy taste that can be described as a symphony of flavours. The flavour profile of blue cheese is complex and unique, with a noticeable "blue" or "mouldy" character that comes from the presence of blue mould in the cheese.
The taste of blue cheese can vary depending on the specific type and the ageing process. Some varieties, like the Italian Gorgonzola, have a slight salty taste and a pungent flavour, while others, like Roquefort from France, offer a complex blend of salty and tangy notes with a rich, buttery texture. For those who enjoy a stronger, more intense flavour, English Stilton is a popular choice. It is one of the stronger blue cheeses and is often used sparingly as an ingredient or paired with sweet accompaniments like dried apricot, honey, and walnut.
Bleuchâtel, a lesser-known Swiss blue cheese, combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. It has a mild and creamy flavour with a hint of sharpness, making it an excellent gateway option for those new to blue cheese. Another option for those who want to ease into the world of blue cheese is Bleu des Basques, a fully creamy sheep's milk cheese that lacks the salty tang and crumble of more intense blues.
While blue cheese is celebrated for its unique and bold flavours, it is also polarising, with some people finding it off-putting due to the presence of butyric acid, which can taste like vomit to some individuals. However, for those who enjoy its strong, tangy taste, blue cheese offers a delightful symphony of flavours that dance on the taste buds and leave a memorable aftertaste.
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Frequently asked questions
Blue cheese is a type of cheese characterised by blue mould veins and a strong, tangy taste.
Blue cheese has a strong, tangy taste and a creamy texture. The flavour can range from mildly earthy to robustly spicy, depending on the variety.
Some popular blue cheeses include Gorgonzola (Italy), Stilton (England), Roquefort (France), Danish Blue Cheese (Denmark) and Bleuchâtel (Switzerland).
Gorgonzola is a pungent Italian blue cheese with a slight salty taste. It can be spread on bread or served with figs or pears.
Yes, blue cheese is considered an acquired taste due to its strong flavour and aroma, which some people may find off-putting.
