Frederic Melton
Blue cheese is a type of cheese that is known for its bold, sharp, and tangy flavour. It is made using cow, sheep, goat, or non-dairy milk, and the distinct blue veins are created by mould called Penicillium. Blue cheese is often considered an acquired taste due to its strong flavours and unique appearance. However, there are several mild varieties of blue cheese that are perfect for those who want to explore the world of blue cheese without being overwhelmed by strong flavours.
| Characteristics | Values |
|---|---|
| Mildest Blue Cheese | Cambazola, Gorgonzola Dolce, St Agur, Bleu D'auvergne, Chiriboga Blue, Dunbarton Blue, Bayley Hazen Blue |
| Flavour | Creamy, nutty, grassy, sweet, salty, earthy, sharp, spicy, sour, piquant, toasted hazelnuts and chocolate |
| Texture | Thick, fudgy, dense, crumbly, cakey, cheddar-like |
| Appearance | Streaks of blue or green veins |
| Type of Milk | Cow's milk, goat's milk |
| Country of Origin | Germany, Oregon, Vermont, France, California, Spain, New York, Ireland |
| Age | 8-12 weeks, 14 weeks, 15 weeks |
| Serving Suggestions | Honeycomb, fruit, crusty bread, Moscato, risotto, fruity beer, champagne, sun-dried tomatoes, roasted garlic, walnuts, hazelnuts, mustard, olives, roasted mushrooms |
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What You'll Learn
Blue cheese moulds: Penicillium roqueforti and Penicillium glaucum
Blue cheese is not for the faint-hearted. With its bold, sharp, and tangy flavour, it may be an acquired taste. But, for those who love it, it's a fabulous treat. And, for those who don't, there are still some milder options to try.
Blue cheese gets its characteristic appearance from the streaks of Penicillium culture. There are two types of blue mould: Penicillium roqueforti and Penicillium glaucum. Penicillium roqueforti is used in those really spicy, sour, piquant cheeses like Roquefort, Bleu de Bresse, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Shropshire Blue, and Stilton. It is a saprophytic fungus commonly found in nature, isolated from soil or decaying organic matter. It is added to milk or sprayed on curds to produce blue-veined cheeses and is responsible for their flavour and colour. It can also be a common spoilage agent in food and feed.
On the other hand, Penicillium glaucum is way milder and tastes like toasted hazelnuts and chocolate. It is used in making Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. It is lighter in colour than P. roqueforti, with a denim blue hue and the texture of suede.
For those who want to try blue cheese but are not sure if they will like it, some good options are St Agur, which is known as the 'gateway' blue, and Bleu D'Auvergne, a good mild creamy cheese. Cambozola Blue is also a great option as it is a brie/blue blend, so it's creamy and only slightly funky.
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Milder blues with woodsy or herbal flavours
Blue cheese is undoubtedly the most divisive type of cheese. While some people dislike the intense spiciness and strong flavours of the mould, others are drawn to them. However, not all blue cheeses are the same, and there is a spectrum of flavours and intensities.
Some blue cheeses with woodsy or herbal flavours include Bayley Hazen Blue from Jasper Hill Farm in Vermont, which has nutty, grassy, and chocolatey notes, and Bleu Du Bocage from the Loire Region of France, which has a bacony, nutty, and slightly meaty flavour.
Other mild blue cheeses include Cambozola, a blend of brie and blue cheese that is creamy and slightly funky; St Agur, known as the 'gateway' blue; Bleu D'auvergne, a mild creamy cheese; and Chiriboga Blue, which is creamy, sweet, mildly salty, and rich.
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Pairing blues with sweet foods
Blue cheese, also known as "bleu cheese", is known for its bold, sharp, and tangy flavour. It is often an acquired taste. The mould used in blue cheese production is called Penicillium. There are two types: Penicillium roqueforti, which is used in strong and spicy cheeses, and Penicillium glaucum, which is milder and has notes of toasted hazelnuts and chocolate. Blue cheese is usually aged in caves, where the mould needs oxygen to grow, so the cheese is pierced with pins and air is blown into it, creating the crumbly texture.
When it comes to pairing blue cheese with sweet foods, there are several options to consider. Blue cheese is often served with sweet accompaniments like honey, jam, or fruit slices. The saltiness and tanginess of the cheese can be balanced by the sweetness of these foods, creating a harmonious flavour combination.
One recommended pairing is blue cheese with raw honeycomb and fruit on crusty bread. The bread provides a neutral base, while the honeycomb and fruit add sweetness and freshness to complement the cheese. Another option is to pair blue cheese with peaches. The juicy sweetness of peaches can balance the richness of the cheese.
For those who want to explore milder blue cheeses, there are several options. Cambazola, a blend of Brie and blue cheese, is creamy and slightly tangy. St Agur is known as the 'gateway' blue cheese due to its mild flavour. Bleu D'auvergne is another mild and creamy option. Gorgonzola Dolce is also worth considering for its creaminess and mild blue flavour.
When it comes to wine pairings, sweet wines can be an excellent choice to complement blue cheese. Sweet wines are typically made through late-harvesting grapes, botrytis, straw or mat drying, and fortification. The key rule when pairing sweet wine with food is that the wine should be sweeter than the dessert. Fortified wines, such as Port, Madeira, and Sherry, are popular options for pairing with blue cheese. These wines have a higher residual sugar content, making them ideal for balancing the saltiness of the cheese.
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Blue-veined cheddars
Natural Blue Cheddar is a variety of blue cheese that is the result of a happy accident. Typically, cheddars sometimes develop a few blue streaks naturally, usually from unintended cracks in the rind. However, the Cheddar Gorge Cheese Company has taken advantage of this phenomenon to create a blue-veined cheddar with a gentle blue vein and a delicate blue taste throughout. This blue-veined cheddar is said to be for people who don't think they like blue cheese.
Another blue-veined cheddar is the Dunbarton Blue by Roelli Cheese Haus. Unlike the natural blue cheddars, Dunbarton Blue's veins are intentional. Roelli inoculates the milk with Penicillium roqueforti and pierces the wheels when they are about a week old to create the air channels that allow the blue to grow. The Dunbarton Blue has a thin natural rind with plentiful mould and a golden interior, with just a little bluing near the edge. The texture is dense, compact, and sturdy, like English cheddars but drier. It has a balanced sweet and salty flavour and a restrained blue character, making it a good pairing with a substantial red wine or a malty beer, such as a brown ale.
Red Rock Cheddar Blue Cheese by Saxelby Artisan Cheese is a combination of orange cheddar cheese and blue cheese. Despite the sharp appearance of the cheese, it is said to be on the milder side.
While not a blue-veined cheddar, it is worth noting that blue mould can sometimes develop in cheddars. This occurs when a crack appears in the outside rind of a maturing cheddar, allowing natural moulds to enter the body of the cheese.
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Blue cheese for beginners
Blue cheese is undoubtedly the most divisive type of cheese—you either love it or hate it. If you fall into the latter category, you can probably blame Penicillium roqueforti, the mold used in spicy, sour, piquant cheeses like Roquefort. However, not all blue cheeses are created equal, and there is a spectrum of flavors and intensities to explore.
For beginners, it's best to start with a mild blue cheese. One option is Dunbarton Blue, a blue-veined cheddar that's mildly potent yet approachable. It's made by fourth-generation cheesemaker Chris Roelli, who pierces and presses his cheese to inhibit mold growth, resulting in an earthy and sharp flavor with a Cheddary texture. Another mild option is Cambozola, a German blue cheese that's a cross between Camembert and Gorgonzola. It's uber-creamy with a fuzzy, bloomy rind and only a few blue veins, making it one of the mildest cow's milk blue cheeses available. If you're feeling adventurous, you can try St. Agur, known as the 'gateway' blue, or Bleu D'auvergne, a mild and creamy French cheese.
When choosing a blue cheese, it's important to consider the type of milk used, the aging process, and the mold culture. Blue cheeses are typically made with cow, sheep, goat, or nondairy milk. The milk is heated, and cultures, including Penicillium roqueforti or glaucum, and rennet are added. The whey is drained, and the curds are formed into wheels or other shapes. The cheese may then be pressed into molds, wrapped, or left exposed to the air. To create the characteristic blue veins, cheesemakers use long needles to pierce the cheese, allowing oxygen to circulate and mold spores to grow. The aging process, including the temperature, humidity, and duration, also plays a crucial role in determining the final flavor and texture of the cheese.
For those who are hesitant to try blue cheese, it's best to start with a small amount and pair it with complementary foods. Milder blues go well with fresh or sun-dried tomatoes, roasted garlic, walnuts, hazelnuts, mustard, olives, or roasted mushrooms. If you're feeling daring, try something sweet like slices of fresh pear or apple, grapes, dried figs, or honey. With so many varieties and flavor profiles to choose from, there's a blue cheese out there for everyone.
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Frequently asked questions
Some of the mildest blue cheeses include Cambozola, Dunbarton Blue, Gorgonzola Dolce, and Bleu D'auvergne.
Cambozola is a German blue cheese that is a combination of Camembert and Gorgonzola. It is aged for only eight to twelve weeks and is known for its mild flavour and creamy texture.
Dunbarton Blue is a blue-veined cheddar with a mild sharpness and Cheddary texture. It is made by piercing and pressing the cheese to inhibit mould growth.
Gorgonzola Dolce is a creamy and mild blue cheese. It is made by piercing the rind to allow oxygen to activate the blue mould growth.
