Bushra Griffith
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or blue-green appearance. Blue cheese is believed to have been discovered by accident when a shepherd left his lunch of bread and cheese in a cave, only to find upon his return that the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave. Today, blue cheese is produced in different countries around the world, each with its own unique variations and flavours. Popular varieties include Roquefort, Gorgonzola, Stilton, and Danish blue.
| Characteristics | Values |
|---|---|
| General Classification | Any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese |
| Texture | Soft and creamy or crumbly |
| Flavor | Mild to strong, slightly sweet to salty or sharp |
| Color | Pale to dark |
| Consistency | Liquid to hard |
| Odor | Pungent |
| Bacteria | Brevibacterium linens |
| Mold | Penicillium roqueforti, Penicillium glaucum |
| Milk | Cow's milk, goat's milk, sheep's milk |
| Moisture | Maximum of 47% (Canada), 46% (US) |
| Milk Fat | Minimum of 27% (Canada), 50% (US) |
| Salt | Not exceeding 200 parts per million (Canada) |
| Origin | France, England, Italy |
| Protected Designation of Origin | Roquefort, Gorgonzola, Stilton, Danablu, Blue Stilton |
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What You'll Learn
- Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
- Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
- The famous Roquefort blue cheese was first made in a village in France and gained recognition
- Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods
- Blue cheese is known for its crumbly texture and pungent aroma
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
Blue cheese is a general classification of cheese that is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout. Blue cheese is made using milk from cows, goats, or sheep, and it often has a crumbly texture and a pungent aroma. The mould in blue cheese is typically from the Penicillium genus, with Penicillium roqueforti being the most common type. The mould grows in small, irregular, natural openings in the cheese, as well as in machine-made perforations. To encourage the growth of mould, cheesemakers pierce the cheese with thin needles or skewers to allow oxygen to reach the inside. This process also softens the texture and helps create the distinctive flavour of blue cheese.
Blue cheese can be made in several ways, and the process differs depending on the specific type of blue cheese being made. For example, Gorgonzola blue cheese is inoculated with Penicillium glaucum, which produces blue-green veins during ripening. On the other hand, Roquefort blue cheese is made with unpasteurised sheep's milk and is inoculated with Penicillium roqueforti. It is then ripened in the natural caves of Roquefort-sur-Soulzon, France, where the special conditions contribute to its unique flavour and odour.
The intense flavour of blue cheese is characterised by a distinctive umami, with notes of pepper and piquancy. The flavour can range from mild to sharp, sweet to salty, and the texture can vary from soft and creamy to crumbly. Blue cheese is often paired with red wine, apples, and walnuts, and it can be eaten on its own or used in cooking. It is a versatile ingredient that can be spread, crumbled, or melted into or over various dishes, such as quiches, pizzas, and salads.
The history of blue cheese dates back to the 7th century when, according to legend, a shepherd in France forgot his lunch of bread and cheese in a cave. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, the mould that gives blue cheese its distinctive appearance and flavour. Today, blue cheese is produced in different countries, with each region contributing unique variations and flavours. Some well-known blue cheeses include Bleu de Bresse, Bleu d’Auvergne, Danablu, Blue Cheshire, and several produced in the United States.
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Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
Blue cheese is a generic term for any cheese with blue-green spots or veins created by the addition of edible mould cultures. It is typically made from cow's, sheep's, or goat's milk. Blue cheese has a rich history, with the first variety, Gorgonzola, created around AD 879. Other well-known varieties, such as Roquefort, Stilton, and Danablu, were also discovered by accident in subsequent centuries.
It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that favoured the growth of harmless mould. This accidental discovery is thought to have occurred in the Middle Ages when a cheesemaker left behind a half-eaten loaf of bread in a cave in Roquefort, France. Upon returning, the cheesemaker found that the mould covering the bread had transformed the cheese into blue cheese.
Roquefort, a French blue cheese made from sheep's milk, is considered one of the oldest and most renowned varieties. It is aged in the natural caves of Roquefort-sur-Soulzon, where specific conditions, including temperature and moisture levels, contribute to its unique flavour and odour. The mould Penicillium roqueforti, which is added to the cheese, also plays a crucial role in developing its characteristic blue veins and intense flavour.
Gorgonzola, originating from the village of Gorgonzola in Italy, is another popular variety of blue cheese. It is made from cow's milk and has a creamy texture with a slightly sharp taste. During ripening, Gorgonzola is inoculated with Penicillium glaucum, which produces its distinctive blue-green veins. Stilton, a classic English blue cheese, is known for its crumbly texture and mellow flavour. It is made from pasteurized cow's milk, distinguishing it from other blue cheeses that use raw milk.
Blue cheeses vary in flavour, colour, and consistency, ranging from mild to strong, pale to dark, and liquid to hard. They often have a distinctive smell, resulting from the mould or specially cultivated bacteria such as Brevibacterium linens. The ripening process is crucial for developing the characteristic flavour and aroma of blue cheese, with optimal conditions of around 8 to 10 degrees Celsius and 85-95% relative humidity.
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The famous Roquefort blue cheese was first made in a village in France and gained recognition
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or blue-green mould appearance throughout the cheese. Blue cheese is often characterised by a crumbly texture and pungent aroma, with flavours that vary from mild to strong, slightly sweet to salty or sharp, and in colour from pale to dark.
The famous Roquefort blue cheese was first made in the village of Roquefort in France and gained recognition. Roquefort is made from unpasteurised sheep's milk, inoculated with Penicillium roqueforti, and ripened in the natural caves of Roquefort-sur-Soulzon. Legend has it that a distracted shepherd left his lunch of bread and cheese in a cave outside the village of Roquefort. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave. This mould is now used for almost all blue cheeses, simply by adding the mould culture to the cheese milk.
Roquefort is known for its tangy and earthy flavour, with a moist texture laced with small blue pockets, providing a blend of sharp and tangy nuances. It is often paired with red wine, apples, and walnuts. In addition to Penicillium roqueforti, various yeasts are present in Roquefort, including Debaryomyces hansenii, Kluyveromyces lactis, and their non-sporulating forms.
Roquefort is legally protected and can only be called Roquefort if it comes from the specific region of Roquefort-sur-Soulzon and is made according to traditional methods. This is similar to other protected blue cheeses such as Italy's Gorgonzola, which can only bear its name if made in the village of Gorgonzola, and England's Stilton, which has a protected designation of origin.
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Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added to it. This results in the final product being spotted or veined throughout with blue, or blue-grey mould. Blue cheese can be eaten in a variety of ways, whether by itself, or spread, crumbled, or melted into or over foods.
Blue cheese can be eaten on its own, as a part of a cheeseboard. It can be paired with a gin martini or a glass of Sauterne, port, or dry Riesling.
It can also be spread over a flatbread or melted over a burger. You can also crumble blue cheese over a salad or mix it with softened butter and spread it over a ribeye sandwich.
Blue cheese can also be used to make a dip. For instance, a Pear & Buttermilk Blue® Dip incorporates Original Buttermilk Blue® cheese along with five other simple ingredients for a dip that’s perfect for a crowd. You can also make a dessert with blue cheese. For example, Blue Cheese, Bacon, and Candied Pecan Puff Pastry Bites are a perfect combination of sweet and savoury.
Blue cheese is also commonly used in salad dressings, especially with buffalo wings. It can be stuffed into an olive or melted into a grilled cheese sandwich.
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Blue cheese is known for its crumbly texture and pungent aroma
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or blue-green mould appearance throughout the cheese. The final product is characterised by green, grey, blue, or dark veins or spots of mould. The mould grows in small, irregular, natural openings in the cheese and in machine-made perforations. Blue cheese is often characterised by a crumbly texture and pungent aroma.
Blue cheese is made using milk from cows, goats, or sheep, resulting in a wide variety of taste and texture combinations. Most blue cheeses are made from cow's milk, but Roquefort, a French blue cheese, is made from sheep's milk. The mould in Roquefort cheese is Penicillium roqueforti, which is found in the natural caves of Roquefort-sur-Soulzon, where the cheese is ripened. The mould in Gorgonzola, an Italian blue cheese, is Penicillium glaucum.
Blue cheese can be soft and creamy or crumbly in texture, with a sharp, piquant, or salty flavour. The characteristic blue mould and veins develop naturally as the cheese matures. During the maturation process, the cheese is "spiked" with stainless-steel rods to let oxygen circulate and allow the mould to grow. This process also softens the texture of the cheese and helps create its distinctive flavour.
The intense flavour of blue cheese brings a distinctive umami, making it delicious on its own or as an ingredient in various dishes such as quiches, pizzas, and salads. Blue cheese is often paired with sweet or salty foods, such as honey, walnuts, apples, and red meat. The peppery note of a good blue cheese is crucial to balancing its sweet or savoury foundational flavour.
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Frequently asked questions
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added. It is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk.
Some popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and Danish blue.
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon in France. It is a protected designation, meaning it can only be called Roquefort if it comes from this specific region and is made using traditional methods.
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy, where it was first made.
The history of blue cheese dates back to the 7th century when a shepherd allegedly left his bread and cheese in a cave outside the village of Roquefort in France. When he returned, the cheese had become infested with Penicillium roqueforti, the mold that gives blue cheese its distinctive colour and flavour.
