Andy Montoya
Blue cheese, also known as bleu cheese, is a pungent, semi-soft cheese with a distinctive salty and sharp flavour. It is known for its blue-green veins, which are caused by the presence of mould called Penicillium. While some types of Penicillium can be harmful, the strains used in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, are safe to consume. The strength of blue cheese can vary, with the crumbly varieties being the strongest and hard cheeses falling somewhere in the middle. The strongest variety of blue cheese is widely considered to be Roquefort, which is known for its distinctive bite and aroma.
| Characteristics | Values |
|---|---|
| Strongest Blue Cheese | Roquefort |
| Other Strong Blue Cheeses | Maytag, Stilton, Gorgonzola, Danish Blue |
| Texture | Semi-soft, creamy, crumbly |
| Flavor | Pungent, salty, sharp, tangy, spicy, bold, peppery |
| Color | Blue-green |
| Mold | Penicillium roqueforti, Penicillium glaucum |
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What You'll Learn
Roquefort: the strongest blue cheese
Roquefort is a French blue cheese made from sheep's milk and aged in the natural, humid caves of Roquefort-sur-Soulzon in southern France. It is known for its distinct flavour and aroma, even among other blue cheeses. The cheese has a semi-hard texture that is moist, creamy, and crumbly. The exterior is heavily salted and wrapped in foil, preventing the growth of a rind and leaving the outside bright white. The interior is flecked with blue-green caverns of granular mould, which give the cheese its characteristic blue veins. These veins are some of the darkest and most striking among different types of blue cheese.
The flavour profile of Roquefort is complex, with a sharp, salty, and tangy taste accompanied by earthy, smoky, and slightly sweet undertones. The aroma is pungent and salty, with deep earthy and smoky tones. The longer the cheese is aged, the more the mould develops, and the more pronounced the flavour and aroma become.
Roquefort is a versatile cheese that can be paired with a variety of ingredients. It goes well with sweet companions such as honey, candied nuts, and poached or dried fruit. It also pairs surprisingly well with dark chocolate. For those who enjoy savoury foods, Roquefort can add a tangy punch to dishes like ribeye or burgers. The key to pairing Roquefort with other foods is to use it sparingly, as a little goes a long way.
When it comes to drink selections, the classic pairing for Roquefort is Sauternes, but any sweet white wine or cider can also complement the cheese nicely. If enjoying the cheese with savoury foods, a fruity red or bold barley wine could be a good choice.
In terms of strength, Roquefort is considered the strongest blue cheese. Its bold, sharp, and tangy flavour may be an acquired taste for some. The crumbly texture of the cheese also contributes to its strong flavour, as crumbly cheeses tend to be the strongest in the blue cheese family.
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Crumbly blue cheeses are the strongest
Blue cheese, also known as "bleu cheese", is a type of cheese with a distinct blue-green colour derived from the mould with which it is cultured. This mould, called penicillium, is safe to eat and gives the cheese a bold, sharp, and tangy flavour. While blue cheese is certainly not for everyone, those who enjoy it savour its pungent and salty taste.
Blue cheese can range from mild to strong, with crumbly blue cheeses being the strongest. The creamy and crumbly varieties tend to be the most pungent, with Roquefort being the strongest of all. This variety has a distinctive bite and aroma and is perhaps not the best choice for those new to blue cheese. Maytag, a crumbly blue cheese that literally melts in your mouth, is another strong variety with a spicy bite and tangy flavour.
Hard blue cheeses, such as Stilton, fall somewhere in the middle in terms of strength. Meanwhile, Gorgonzola and Danish Blue are considered the mildest. The strength of blue cheese can also depend on a variety of factors, including the type of milk used, the diet of the animal, and the cheesemaking techniques employed.
Blue cheese is a semi-soft cheese with a creamy and crumbly texture. It pairs well with fruits and nuts and can be used in sauces or salad dressings. Blue cheese dressing, in particular, is a popular dip for vegetables. While blue cheese may be an acquired taste for some, it is undoubtedly a favourite for many.
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Blue cheese is made from cow, goat, or sheep's milk
Blue cheese is famous for its bold, sharp, and tangy flavour, and it is not for the faint-hearted. It is made from cow's milk, goat's milk, or sheep's milk, each imparting distinct characteristics to the final product.
Cow's milk blue cheeses are described as "grassy", with tasting notes of sweet cream, butterscotch, mushroom, and nuts, depending on the style. Cows produce a higher volume of milk per animal per day than goats or sheep, making cow's milk blue cheese more affordable. Additionally, cow's milk blue cheese tends to have better meltability due to its higher moisture content.
Goat's milk blue cheese, on the other hand, offers a unique flavour profile. It generally falls into one of two categories: limestone-y and citrusy or musky and barnyardy. Goat's milk tends to result in drier and crumblier cheese due to its lower levels of a protein called casein. However, this doesn't mean you can't enjoy a good melting goat's milk blue cheese; a high-moisture goat cheddar or gouda can melt just fine.
Sheep's milk is also used in blue cheese production, although it is less common than cow's or goat's milk. Sheep's milk blue cheese is more expensive due to the lower milk yield per animal. Similar to goat's milk, sheep's milk has a higher fat content, contributing to a drier texture.
The strength of blue cheese also depends on its texture. Crumbly blue cheeses tend to be the strongest, while hard cheeses like Stilton fall somewhere in the middle. The creamy, crumbly varieties, such as Roquefort, are renowned for their intense flavour and aroma. Maytag, another crumbly blue cheese, offers a spicy bite and tangy flavour.
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Penicillium roqueforti and Penicillium glaucum are safe to eat
Blue cheese is not for the faint-hearted. With its bold, sharp, and tangy flavour, it may be an acquired taste. The strongest blue cheese is generally considered to be Roquefort, a French cheese that originated in the small village of Roquefort in Southern France. It has a distinctive bite and aroma.
Roquefort is made with Penicillium roqueforti, a common fungus in the genus Penicillium, which can be isolated from soil, decaying organic matter, and plants. It is responsible for the cheese's ripening, producing both proteolytic and lipolytic enzymes. The proteolytic enzymes act to soften the curd and create a creamy texture, particularly near the blue veins where the amino acids are most active. Penicillium roqueforti also triggers lipolysis, which releases enzymes that create free fatty acids and methyl ketone, giving the cheese its distinct blue colour, smell, and sharp flavour.
Similarly, Penicillium glaucum, which is used to make other blue cheeses such as Gorgonzola, is also safe to consume. It is in the same family as the mould used to make the antibiotic penicillin, and neither variety produces toxins or poses a danger to humans.
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Blue cheese is semi-soft, creamy, and pungent
Blue cheese is a classification that includes a wide variety of cheeses with different textures, flavours, and aromas. One of the most well-known types of blue cheese is Roquefort, which is considered to be one of the strongest blue cheeses. It has a bold, sharp, and tangy flavour and a distinctive bite and aroma.
While some people enjoy the strong flavour of blue cheese, it may be an acquired taste for others. Blue cheese is characterised by its blue veins, which are a result of the penicillium bacteria used in the curing process. The different types of blue cheese vary in strength, taste, texture, and smell, with some being semi-soft and creamy, while others are crumbly or hard.
Danish Blue, also known as Danablu, is a semi-soft, creamy blue cheese made from cow's milk. It has a mellow flavour compared to other blue cheeses, with a distinct sharpness and a slightly bitter bite. It is considered a mild blue cheese when compared to the stronger-flavoured Roquefort. Danish Blue is aged in a cave or another dark, damp environment for 8 to 12 weeks, contributing to its unique flavour and texture.
Another example of a semi-soft, creamy blue cheese is Blue Stilton, which is made with full-cream pasteurised cow's milk and has a crumbly texture. It has a fresh and creamy flavour, similar to Gorgonzola Dolce but with a tangier taste. Stilton is sometimes referred to as the "King of Cheeses", indicating its popularity and reputation among cheese enthusiasts.
When selecting a blue cheese, it is important to consider the smell, texture, and appearance. Soft blue cheeses should have a meaty or herbal smell, while creamy and crumbly types may have a pungent odour with a grassy aroma. It is important to avoid cheese with an ammonia smell or excessive white mould on the rind, as this may indicate improper handling or spoilage.
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Frequently asked questions
Roquefort is considered the strongest blue cheese. It has a distinctive bite and aroma.
Blue cheese gets its distinct blue veining from a mold called Penicillium. The type of milk, the diet of the animal, and cheesemaking techniques also contribute to the strength of blue cheese.
Maytag, a crumbly blue cheese that melts in your mouth, is considered the second strongest after Roquefort. It has a spicy bite and tangy flavor. Other blue cheeses that are on the stronger side include Stilton and Cashel Blue.
