Andy Montoya
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and cultured with the mold Penicillium roqueforti. It is often characterized by its strong aroma and bold, salty flavor profile. The flavor can range from mildly earthy to robustly spicy, depending on the variety. Blue cheese is versatile and can be paired with crackers, bread, salads, pasta, or even beer. It can also be melted into sauces or paired with fruits like pears, apples, or figs. While it may not be for everyone, blue cheese offers a unique taste experience with its distinct aroma and bold character.
| Characteristics | Values |
|---|---|
| Flavour | Tangy, sharp, creamy, pungent, mildly earthy, robustly spicy, nutty, salty |
| Texture | Crumbly, weepy, soft, creamy, moist, bloomy, sturdy, marbled |
| Aroma | Strong, pungent |
| Colour | Green, blue, grey, black veins |
| Type of milk | Pasteurized cow's, sheep's, goat's |
| Origin | France, Italy, England, Denmark, Spain |
| Examples | Roquefort, Gorgonzola, Stilton, Danish Blue Cheese, Cabrales |
Explore related products
What You'll Learn
- Blue cheese is made from pasteurized goat, sheep or cow's milk and Penicillium Roqueforti mold
- It has a strong aroma and a bold, salty flavour
- Blue cheese varies in texture and flavour, from crumbly and salty to creamy and mildly earthy
- It can be paired with honey, dried fruits, pears, apples, figs, and walnuts
- It's also commonly paired with wine, beer, or melted into sauces
Blue cheese is made from pasteurized goat, sheep or cow's milk and Penicillium Roqueforti mold
Blue cheese is a generic term for cheese made from pasteurized goat, sheep, or cow's milk and Penicillium Roqueforti mold. It is often salty, sharp, and pungent, with a bold aroma. Blue cheese is characterized by its green, blue, grey, or black veins or spots of mold. The type of milk used, the diet of the animals, and the cheesemaking techniques all contribute to each blue cheese's distinct flavor.
The process of making blue cheese involves draining the whey and forming the curds into wheels. Penicillium Roqueforti is then sprinkled over the cheese, and it is salted to aid fermentation and preservation. The cheese is aged for 60 to 90 days, and its signature blue veins are created by poking the wheels with steel needles to allow oxygen to enter and activate the mold. This process softens the texture and enhances the flavor.
Blue cheese has a wide range of flavors and textures, from crumbly and salty to creamy and mildly earthy. Some varieties are enriched with cream, resulting in a soft middle and a bloomy rind. The strength of its character is reflected in its bold, salty flavor profile, making it a popular choice for those seeking a punchy addition to their cheeseboard.
Blue cheese pairs well with sweet companions like honey, dried fruits, pears, apples, or figs. It also complements the bitterness of walnuts. When served with wine, blue cheese is often accompanied by intense red wines or sweet dessert wines to balance its saltiness. For a less conventional pairing, a stout or porter beer offers a robustness that matches the cheese's boldness, while a Belgian ale provides a nuanced balance of sweetness and bitterness.
Capturing the Perfect "Say Cheese" Moment
You may want to see also
It has a strong aroma and a bold, salty flavour
Blue cheese is known for its strong aroma and bold, salty flavour. This type of cheese is made with pasteurized goat, sheep or cow's milk and cultured with the mould Penicillium Roqueforti. The mould is responsible for the distinctive blue veins that run through the cheese, creating a bold and salty taste.
The strength of the aroma and flavour can vary depending on the type of blue cheese and the production methods used. For instance, the French Roquefort is known for its complex blend of salty and tangy notes, with a rich, buttery texture and distinct aroma. On the other hand, Italian Gorgonzola strikes a balance between creamy and pungent, with younger versions being softer and milder. Another popular variety is the English Stilton, often referred to as the "King of English Cheeses", which has a rich, creamy texture and a milder, nutty flavour.
Blue cheese is characterised by its sharp and salty taste, with variations ranging from crumbly and salty to creamy and mildly earthy. The production techniques, type of milk used, and diet of the animals can all influence the final flavour and texture of the cheese. The curds are typically formed into wheels and then salted to aid fermentation and preservation. The cheese is then poked with steel needles to allow oxygen to enter and activate the blue moulds, creating the characteristic blue veins.
The bold flavour and aroma of blue cheese make it a standout choice on any cheeseboard. It pairs well with dried fruits, pears, apples, figs, and walnuts. When it comes to wine, opt for intense red wines or sweet dessert wines to balance the saltiness of the cheese. For a simpler pairing, blue cheese can be enjoyed with artisan bread or crackers, allowing its flavour to take centre stage.
The Unique Taste of Greensward Cheese Explained
You may want to see also
Blue cheese varies in texture and flavour, from crumbly and salty to creamy and mildly earthy
Blue cheese is a popular choice for cheese lovers, known for its distinct aroma and bold, salty flavour. It is generally made with pasteurised goat, sheep or cow's milk and cultured with the mould Penicillium Roqueforti. The mould, along with other factors like the type of milk used and the cheesemaking techniques, gives blue cheese its characteristic green, blue, grey or black veins or spots.
For those who prefer a milder, less salty option, Danish Blue Cheese is an excellent choice. Its creamy, soft texture and delicate blue tang make it versatile for various dishes and pairings. If you're feeling adventurous, try the bold and robust Cabrales from Spain.
The versatility of blue cheese extends beyond its texture and flavour. It can be enjoyed on its own or paired with crackers, bread, dried fruits, pears, apples, figs, and walnuts. When it comes to wine, blue cheese pairs well with intense red wines or sweet dessert wines to balance out the saltiness. For a less conventional pairing, try a stout or porter beer, which complements the cheese's bold flavours.
Goat Cheese Gone Bad: How to Spot Mold
You may want to see also
Explore related products
It can be paired with honey, dried fruits, pears, apples, figs, and walnuts
Blue cheese is a strong-flavoured cheese with a bold, salty character. Its unique flavour profile makes it a great pairing for many sweet foods, including honey, dried fruits, pears, apples, and figs. The sweetness of these foods provides a delightful contrast to the cheese's richness, enhancing its flavour.
Honey, for example, is a popular choice for those who enjoy the sweet and savoury combination. The sticky, golden syrup can help to balance out the saltiness of the cheese, creating a harmonious flavour profile. Dried fruits, such as apricots, raisins, or dates, also fall into this category, as their concentrated sweetness can provide an intense burst of flavour that complements the cheese.
Pears, apples, and figs, on the other hand, offer a more subtle sweetness that pairs well with blue cheese. The crisp, juicy texture of apples provides a refreshing contrast to the creamy, pungent cheese. Pears, with their mild sweetness and juicy flesh, also make for an excellent pairing, especially when the cheese is incorporated into a salad. Figs, with their natural sweetness and soft texture, can add an elegant touch to a cheese platter or be used as a jam or paste to spread on crackers.
Additionally, walnuts are a great option to pair with blue cheese. Their nutty flavour and crunchy texture can provide a nice contrast to the creamy, salty cheese. Whether they are chopped and sprinkled on a salad or served alongside the cheese on a charcuterie board, walnuts can add depth and complexity to the overall flavour profile.
While blue cheese can be a polarising ingredient due to its strong flavour and aroma, experimenting with different pairings can help highlight its versatility and make it more approachable for those who are hesitant to try it.
Plant-Based Cheese: Taste and Flavor Experience
You may want to see also
It's also commonly paired with wine, beer, or melted into sauces
Blue cheese is a popular ingredient in many dishes and is often paired with wine or beer. When it comes to wine, sweeter varieties such as Port or Sherry are often recommended, as their
Cheese in Mousetrap: Luring Customers with Strategic Bait
You may want to see also
Frequently asked questions
Blue cheese has a strong aroma and a bold, salty flavour profile. The flavour can range from tangy and sharp to creamy and pungent, with some varieties being mildly earthy or robustly spicy.
There are many varieties of blue cheese, including Roquefort, Stilton, and Gorgonzola.
Blue cheese is generally made from pasteurised cow's, sheep's, or goat's milk and cultured with the mould Penicillium Roqueforti.
Blue cheese is characterised by green, blue, grey, or black veins or spots of mould throughout its body.
Blue cheese can be paired with bold reds like Shiraz, or sweet white wines like Riesling or Sauternes. For a simple pairing, serve it with artisan bread or crackers. It also goes well with dried fruits, pears, apples, figs, and walnuts.
