Andy Montoya
Blue cheese is a type of cheese that contains blue-green spots or veins of mould throughout. It is made by adding Penicillium cultures, which can be either Penicillium roqueforti or Penicillium glaucum. The addition of these moulds gives blue cheese its distinctive flavour, which can range from mild to strong and salty to sharp. Blue cheese is often paired with prosciutto and juicy fruits, and its classic wine pairing is port. The colour code for blue cheese as a colour is #D9E4DF.
| Characteristics | Values |
|---|---|
| Definition | Any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese |
| Flavor | Ranges from mild to strong, slightly sweet to salty or sharp |
| Color | Ranges from pale to dark |
| Texture | Ranges from liquid to hard; can become crumbly when stored in a dry environment |
| Smell | Distinctive, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens |
| Production | Requires additional ingredients and processes to give blue-veined cheese its particular properties |
| Examples | Gorgonzola, Stilton, Roquefort, Danablu, Cambozola, Bayley Hazen Blue Cheese, Fourme D'Ambert |
| Pairing | Classic pairing is port wine; also recommended: Lambrusco sparkling wine, juicy fruits, prosciutto, and chocolate |
| Storage | Recommended storage conditions: 80-90% humidity to preserve texture and style; bring to room temperature before consuming |
| Regulations | Canadian Food Inspection Agency: maximum 47% moisture, minimum 27% milk fat, maximum 200 parts per million of salt; US Code of Federal Regulations: minimum 50% milk fat, maximum 46% moisture |
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What You'll Learn
- Blue cheese is made with edible moulds, like Penicillium roqueforti, to create its distinctive blue-green spots or veins
- Salt, sugar, bacterial cultures, and food colouring are optional ingredients used in the production of blue cheese
- Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
- Blue cheese is best paired with port wine, Lambrusco sparkling wine, or chocolate
- The Cheese Grotto is a product designed to store blue cheese, maintaining humidity and airflow to retain its texture and flavour
Blue cheese is made with edible moulds, like Penicillium roqueforti, to create its distinctive blue-green spots or veins
Blue cheese is a type of cheese that is made using cultures of edible moulds, such as Penicillium roqueforti, to create its distinctive blue-green spots or veins. This mould is a type of fungus that is added to the milk at the beginning of the cheesemaking process. The name "Penicillium roqueforti" originates from the town of Roquefort, where Roquefort cheese is produced. Other types of mould used in blue cheese production include Penicillium glaucum and Brevibacterium linens.
The process of making blue cheese typically involves two phases: the culturing of spore-rich inocula and fermentation for maximum flavour. In the first phase, a Penicillium roqueforti inoculum is prepared. Salt, sugar, or both are added to autoclaved, homogenized 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 continues for an additional one to two days.
Alternatively, a fermentation medium can be created by mixing sterilized, homogenized milk and reconstituted non-fat solids or whey solids with sterile salt. A spore-rich Penicillium roqueforti culture is then added to this mixture. To stimulate rapid flavour development, modified milk fat is also added, which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance through enzyme hydrolysis of a milk fat emulsion.
Once the curds have formed, they are ladled into containers to drain and form into a wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens. The curds are then moulded into cheese loaves with a relatively open texture. Whey drainage is continued for 10–48 hours without applying pressure, but the moulds are inverted frequently to promote drainage. Salt is added to provide flavour and act as a preservative through brine salting or dry salting for 24–48 hours.
Finally, the cheese is ripened through ageing. Freshly made blue cheese has little to no blue cheese flavour, which develops during the fermentation period. Typically, a fermentation period of 60–90 days is needed before the flavour is considered acceptable for marketing. The blue mould in blue cheese only starts to grow when exposed to oxygen, which is why holes are often speared through the wheels of cheese before they are aged in open air in a cave or temperature-controlled environment.
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Salt, sugar, bacterial cultures, and food colouring are optional ingredients used in the production of blue cheese
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The mould Penicillium roqueforti is responsible for the greenish-blue colour of blue cheese. The distinctive flavour and aroma of blue cheese are caused by methyl ketones, which are a metabolic product of Penicillium roqueforti.
Salt, sugar, bacterial cultures, and food colouring are all optional ingredients used in the production of blue cheese. Salt is used as a preservative, but the amount of salt used in blue cheese production is limited by regulation. For example, under the regulation of the Canadian Food Inspection Agency, the amount of salt used in blue cheese production shall not exceed 200 parts per million of milk and milk products used to make the cheese. The use of salt in blue cheese is currently under scrutiny due to the link between salt intake and blood pressure, which can lead to cardiovascular disease. Studies have been conducted to explore alternative salting methods to reduce sodium content in blue-veined cheeses.
Sugar is not mentioned in any of the sources provided, but it can be assumed that sugar is added to blue cheese as an optional ingredient to balance the salty and sharp flavours that can develop during the ageing process. Bacterial cultures are also optional ingredients that can be used to aid further ripening and flavouring. Food colouring is added to blue cheese to neutralise the yellowish tint of the cheese.
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Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
Blue cheese is a versatile cheese that can be eaten on its own or used as an ingredient in various dishes. It is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Gorgonzola, Stilton, and Roquefort are considered some of the most popular blue cheeses globally, each with its distinct flavour and texture.
When it comes to enjoying blue cheese, there are numerous options to consider. One classic way to savour blue cheese is to eat it on its own, as its strong flavour can be appreciated in isolation. The creamy texture and tangy taste of blue cheese make it an excellent topping for salads, especially when paired with crispy lettuce, bacon, and tomatoes in a Chicken BLT Salad. For those who enjoy cooking, blue cheese can be crumbled and melted on top of a burger, creating a delicious and indulgent meal. Alternatively, it can be spread on a sandwich or a grilled cheese, adding a savoury kick to these classic dishes.
For those feeling adventurous, blue cheese can be used in more unexpected ways. It can be mashed with softened butter and spread on a toasted kaiser roll, making a unique and flavourful sandwich. Blue cheese also works surprisingly well in desserts, adding depth to sweet dishes. For example, blue cheese, bacon, and candied pecan puff pastry bites offer a delightful combination of sweet and savoury flavours.
Additionally, blue cheese can be incorporated into dips, adding a creamy texture and a tangy twist to the usual cheeseboard. When paired with pears and buttermilk, blue cheese can create a dip perfect for entertaining guests. For a more indulgent experience, blue cheese can be stuffed into an olive and served with a gin martini, providing a savoury contrast to the drink. Whether enjoyed on its own or as part of a dish, blue cheese offers a robust and distinctive flavour that can enhance a variety of culinary creations.
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Blue cheese is best paired with port wine, Lambrusco sparkling wine, or chocolate
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is best paired with port wine, Lambrusco sparkling wine, or chocolate, but it is also commonly paired with other foods and drinks. The rich, sticky, and sweet wines tend to work well with blue cheese, and a fresh and zingy apple or pear cider can work in harmony with any blue cheese. One source suggests that dark chocolate has the right sweet-to-bitter ratio to complement the best earthy qualities of a rustic blue cheese.
Blue cheese is also commonly paired with honey, butter, or fruit like pears, apples, and persimmons. It can be used in salads, melted on a burger, or stuffed into a chicken breast with pine nuts, cream cheese, and spinach. It can also be crumbled onto apple slices or a slice of warm apple pie, or used in a blue cheese dip for hot wings. A Swedish Christmas tradition is to eat blue cheese with gingerbread cookies and hot mulled wine.
Blue cheese is also used in cooked dishes, such as a blue cheese and steak sandwich, or a blue cheese, caramelised onion, and potato pizza. It can be melted on grilled steak, wrapped in prosciutto, and stuffed into a hollowed-out, pickled cherry pepper. It can be used in a sauce for sweet potato fries, or as an ingredient in mac and cheese.
The colour blue cheese is also referenced as a colour name, with a hex code of #D9E4DF.
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The Cheese Grotto is a product designed to store blue cheese, maintaining humidity and airflow to retain its texture and flavour
Blue cheese is a finicky cheese to store. Its delicate pierced blue veining makes it susceptible to oxidising and losing its surface moisture. The wrong storage conditions can lead to the emergence of unwanted bacteria, which can make the cheese inedible. Blue cheese is best stored in a climate with high humidity and good airflow.
The Cheese Grotto is made from non-porous, dishwasher-safe Black Resin shelving, which minimises the chance of blue cheese blooming. The benefit of keeping blue cheese out at room temperature in the Grotto is that the flavour and texture of the blue cheese are ready to eat at any moment. If your goal is to keep your blue cheese for as long as possible, store the Grotto in the fridge.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which created an environment favourable to the growth of harmless mould.
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Frequently asked questions
#D9E4DF.
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mould.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. The commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour.
Blue cheese varies in flavour from mild to strong and from slightly sweet to salty or sharp.
