Bushra Griffith
Blue cheese is a general classification of cheeses characterised by streaks of blue, blue-grey, or blue-green mould. This mould is a strain of Penicillium, a cousin to the antibiotic penicillin. Blue cheese is typically aged in a temperature-controlled environment such as a cave. The mould is injected into the curds or formed cheese, and air is intentionally blown into the cheese to create a crumbly texture. The bold, sharp, and tangy flavour of blue cheese is not for everyone, but for those who enjoy it, the sharpest options are said to be Roquefort, Stilton, and Gorgonzola.
| Characteristics | Values |
|---|---|
| Sharpest blue cheese | Stilton, Gorgonzola, Roquefort |
| Texture | Creamy, crumbly, semi-soft |
| Taste | Tangy, salty, pungent, sour, nutty |
| Origin | English (Stilton), Italian (Gorgonzola), French (Roquefort) |
| Type of milk | Cow's milk (Stilton, Roquefort), Goat's or unskimmed cow's milk (Gorgonzola) |
| Aging process | Aged in a cave or another dark, damp environment for 8 to 12 weeks |
| Mold | Penicillium Roqueforti |
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What You'll Learn
Blue cheese is created by adding cultures of the mold Penicillium
Blue cheese is a unique variety of cheese that is characterised by its distinct appearance, flavour, and aroma. The sharpest and most well-known blue cheeses are considered to be Gorgonzola, Roquefort, Stilton, and Danablu. Blue cheese is created by adding cultures of the mould Penicillium roqueforti, which is responsible for its greenish-blue, mouldy appearance and strong flavour.
The process of making blue cheese is complex and involves several steps. Firstly, in the culturing phase, a Penicillium roqueforti inoculum is prepared using a freeze-dried culture. This mould is naturally occurring but is now often produced commercially. The mould is washed from a pure culture agar plate, frozen, and then freeze-dried to retain its value. Salt, sugar, or a combination of both are added to autoclaved, homogenised milk via a sterile solution, which is then inoculated with Penicillium roqueforti.
The second phase involves fermentation for maximum, typical flavour. The milk is initially fermented by lactic acid bacteria, which create the optimal pH environment for the Penicillium roqueforti to thrive. As the mould grows, it breaks down the lactic acid, maintaining the pH above 6.0. At this pH, the mould enzymes are most active and can continue to ferment the cheese. The mould creates the characteristic blue veins in the cheese after the aged curds have been pierced, forming air tunnels. The veins are also responsible for the distinct aroma of blue cheese.
After the culturing and fermentation phases, the cheese undergoes further processes to solidify and form it into a wheel. The milk is acidified by adding a starter culture, which converts lactose to lactic acid. This process increases the acidity of the milk and solidifies it. Rennet, a mixture found in the stomach lining of a calf, is then added to further solidify the milk. The curds are cut to encourage the release of liquid and determine the texture of the cheese. The curds are then ladled into containers, drained, and formed into a wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, and they are formed into cheese loaves with a relatively open texture. The cheese loaves are punctured to create openings for air to penetrate, supporting the growth of the Penicillium roqueforti cultures and the formation of blue veins.
The final step in the process is ripening, during which the temperature and humidity are carefully monitored to ensure optimal flavour and texture development. The ripening temperature is typically around 8 to 10 degrees Celsius, with a relative humidity of 85-95%. The total ketone content is also monitored during this stage, as the distinctive flavour and aroma of blue cheese are a result of methyl ketones produced by the Penicillium roqueforti mould.
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Danish Blue is a mild, semi-soft, creamy blue cheese
Danish Blue cheese, also known as Danablu, is a rich, creamy, and earthy blue cheese. It is a semi-soft cheese with a smooth and velvety texture, known for its mild bitterness and saltiness. The cheese is made using cow's milk and exhibits fine streaks of blue veins throughout its white interior. Danish Blue is produced by dairy farmers on the island of Funen in Denmark, who have perfected the art of creating this indulgent cheese.
The process of making Danish Blue cheese involves carefully selecting high-quality milk from Danish Jersey and red-pied cows. The milk is then pasteurised and prepared in large vats, where blue culture, enzymes, and rennet are added to trigger coagulation and curdle the milk. The resulting curds are cut, milled, and ladled into moulds, drained of excess whey, and then brined in salt and water. Before the ageing process, the cheese is pierced with steel needles to allow the blue culture to breathe and develop fully.
This attention to detail in the cheese-making process results in a semi-soft, creamy blue cheese with a mild yet distinct flavour profile. Danish Blue is known for its pungent and sharp taste, which is milder than other blue cheeses like Roquefort. Its smooth and creamy texture makes it a versatile cheese that can be enjoyed in various dishes. Danish Blue is often paired with seared beef, veal, or pork steak, melted into soups, pastas, or stews, or even crumbled into a salad for a unique flavour and texture.
When compared to other blue cheeses, Danish Blue offers a more subtle and mellow flavour. It is favoured by those who appreciate a less intense blue cheese experience, as its sharpness is not as pronounced as other varieties. Danish Blue's creamy and rich consistency makes it a popular choice for those who enjoy a smooth and indulgent cheese. Its versatility in cooking and pairing makes it a go-to option for those who want to add a touch of luxury to their meals without overwhelming other flavours.
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Roquefort is a powerful, salty, and pungent blue cheese
Roquefort has a strong and pungent flavour, with a sharp tang from the blue veins. It is known for its characteristic fragrance and flavour, with notes of butyric acid. The exterior of the cheese is slightly salty and edible. The cheese is also known to have a high content of free glutamate, containing 1,280 mg per 100 g of cheese.
The process of making Roquefort is strictly regulated, and only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon are permitted to bear the name "Roquefort". These regulations have been in place since 1925 when Roquefort became the first cheese to receive France's Appellation d'Origine Contrôlée designation, recognising its geographical indication and protecting its designation of origin.
Roquefort is a favourite among kings and popes and is often called the "'king of cheeses' or the 'cheese of kings'. It is a classic blue cheese, known for its intense and complex flavour, with sharp and tangy nuances. The cheese is best paired with sweet flavours like honey, zesty apples, chocolate, or pears. It also goes well with meat, as its salty profile complements the savoury richness of the cheese.
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Gorgonzola is tangy, sharp, and creamy
Gorgonzola is a blue-veined Italian cheese made from cow's milk. It is known for its creamy texture and tangy, sharp flavour. While it is sometimes confused with blue cheese, Gorgonzola has a milder, less aggressive tang and is less pungent and salty. It can range from soft and buttery to firm, depending on its age.
Gorgonzola's distinct flavour and texture make it a versatile ingredient in various dishes. One popular application is in the form of a creamy Gorgonzola sauce, which can be paired with gnocchi, steak, chicken, pasta, ravioli, or vegetables. The sauce is easy to prepare and can be customised with ingredients like garlic, spinach, apples, and walnuts. The creaminess of Gorgonzola also lends itself well to dressings and dips, adding a tangy and salty kick to salads or crudités.
The cheese itself can be enjoyed in multiple ways. Gorgonzola can be spread on crackers or bread, providing a rich and tangy base for other toppings or ingredients. Its creamy texture and sharp flavour also make it ideal for crumbling into salads, adding depth and contrast to the freshness of the greens. For cheese enthusiasts, Gorgonzola can be a standout feature on a cheese board, offering a unique taste experience to those who appreciate its distinct characteristics.
When compared to other blue cheeses, Gorgonzola stands out for its balance of sharpness and creaminess. While some blue cheeses, like Stilton and Roquefort, are known for their sharp and pungent flavours, Gorgonzola offers a milder, slightly sweeter alternative. This makes it a preferred choice for those who want a hint of tang without overwhelming sharpness. Gorgonzola's versatility, distinct flavour, and creamy texture contribute to its popularity among cheese connoisseurs and home cooks alike.
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Blue cheese is aged in a temperature-controlled environment, such as a cave
Blue cheese is a strong-flavoured, ancient variety of cheese with a distinct appearance and smell. It is characterised by streaks of blue, blue-grey, or greenish-blue mould, which is a result of the cultures of the mould Penicillium added to the cheese. The mould is injected into the curds or formed cheese, and the cheese is pierced with pins and intentionally blown with air to create a crumbly texture.
Blue cheese is typically aged in a temperature-controlled environment such as a cave. The controlled temperature and humidity in caves create the ideal conditions for ageing blue cheese. In the early days of cheesemaking, caves provided a natural means of controlling these factors, which are crucial to the ageing process and the development of flavour and texture.
Caves have long been associated with the ageing of cheese, with stories and legends dating back to the Middle Ages and even earlier. One popular legend tells of a young shepherd in the hills of Roquefort, France, who, distracted by a beautiful maiden, left his lunch of bread and ewe's milk curds in a cave. When he returned, the curds had transformed into blue cheese.
Today, blue cheese is often aged in temperature-controlled environments that mimic the conditions of a cave. This process typically lasts for 8 to 12 weeks, during which time the cheese develops its distinct flavour, texture, and appearance. The ageing process is crucial in determining the sharpness of blue cheese, with longer ageing times resulting in sharper, tangier flavours.
Some of the sharpest blue cheeses, according to various sources, include Roquefort, Stilton, and Gorgonzola. These cheeses are known for their strong, tangy, and salty flavours, which can be attributed to the ageing process and the specific cultures of mould used.
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Frequently asked questions
There are several blue cheeses known for their sharpness, including Roquefort, Stilton, and Gorgonzola.
Roquefort is a bold, strong, salty, and pungent blue cheese from France. It is a popular choice for those who enjoy the distinctive flavor of blue cheese.
Stilton is a rich, savory, and creamy blue cheese with a tangy flavor. It is a widely available option that can be found in many grocery stores.
Gorgonzola is an Italian blue cheese made from goat's milk, cow's milk, or a combination of both. It has a sharp, almost sour flavor and a creamy texture, making it a favorite among those who prefer a more intense taste.
Yes, Danish Blue cheese is a semi-soft and creamy option with a milder flavor compared to Roquefort. It is aged in caves for 8 to 12 weeks, contributing to its unique taste and texture.
