Blue Cheese: A Distinctive Moldy Delight Explained

Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with controlled temperatures and moisture levels, creating an environment favourable for the growth of harmless mould. The distinct blue-green veins or spots of mould throughout the body of blue cheese are created by the introduction of a Penicillium mould culture during the production process. The aroma, texture, flavour, and type of milk used to make blue cheese can vary, resulting in a wide range of blue cheese varieties, such as Roquefort, Gorgonzola, and Stilton.

How is blue cheese made?

Blue cheese is made using pasteurized cow's, sheep's, or goat's milk. It is generally salty and sharp in flavour and has a pungent aroma. It is often relatively low in fat but has a high sodium content.

Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created a favourable environment for harmless moulds to grow. One of the first blue cheeses, Roquefort, is said to have been discovered when a young boy abandoned his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould had transformed his cheese into Roquefort.

The process of making blue cheese consists of six standard steps, with additional ingredients and processes to create its distinctive blue veins. Firstly, raw milk is mixed and pasteurized. Then, acidification occurs when a starter culture is added to convert lactose to lactic acid, changing the milk from liquid to solid. Next, rennet is added to further coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels. At this stage, Penicillium roqueforti is sprinkled over the cheese, and it is salted to prevent spoilage. Finally, the cheese is left to age for 60 to 90 days. During the early aging stage, the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process, also known as "needling", softens the texture and develops the cheese's distinctive blue flavour.

The type of milk used, the diet of the animals, and the cheesemaking techniques employed all contribute to the distinct flavour of each blue cheese.

What does blue cheese taste like?

Blue cheese is a generic term for cheese produced with the milk of cows, sheep, or goats and ripened with cultures of the mold Penicillium. The flavor of blue cheese varies from mildly earthy to robustly spicy, depending on the variety. It's often described as tangy, sharp, and salty, with a pungent aroma. The texture can be crumbly, moist, or creamy.

Blue cheese is believed to have been discovered by accident when cheeses were stored in natural caves, which provided the perfect environment for the growth of molds. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy left his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.

Roquefort is considered one of the oldest blue cheeses and is produced from sheep's milk aged in the limestone cliffs of southern France. It has a complex blend of salty and tangy notes, with a rich, buttery texture.

Gorgonzola, an Italian blue cheese, is another well-known variety. Young Gorgonzola is soft, buttery, and creamy with hints of sharp blue. Aged versions are firmer and earthier, with a stronger flavor and a more piquant bite. Gorgonzola Dolce is softer and milder, while Gorgonzola Piccante has a more pronounced flavor and a firmer texture.

Stilton, often referred to as the 'King of English Cheeses,' is a cow's milk blue cheese produced in the English Midlands. It has a rich, creamy texture and a milder, nutty flavor compared to other blue cheeses. Its blue veins add a hint of spiciness.

Danablu, or Danish Blue Cheese, is a milder blue cheese originating from Denmark. It has a creamy, soft texture and a delicate blue tang. Its versatility makes it a great choice for various dishes and pairings.

Cabrales from Spain is an intensely flavored blue cheese with a sharp, tangy, and slightly acidic taste. It has a pungent aroma and deep blue marbling, making it ideal for those who enjoy a powerful punch of flavor.

Swiss Bleuchâtel is a lesser-known blue cheese that combines the creamy texture of Brie with the distinctive blue veins of traditional blue cheese. It offers a unique mild and creamy flavor with a hint of blue cheese sharpness.

When it comes to pairing blue cheese, it goes well with the sweetness of fruits like pears, figs, or grapes. Drizzling honey over blue cheese or adding walnuts or pecans creates a delightful combination of flavors and textures. Blue cheese also pairs well with artisan bread, crackers, and salads. In cooking, blue cheese adds depth to sauces, dressings, and soups, and provides an umami kick to meat stuffings and pasta dishes.

What does blue cheese look like?

Blue cheese is characterised by blue-green veins or spots of mould throughout its body. The veins are created during the early ageing stage when the cheese is spiked with rods to let oxygen circulate and encourage the growth of mould. The blue veins are responsible for the distinctive aroma of blue cheese. The mould can also grow in between the curds, which are not tightly packed, allowing for air gaps between them.

Blue cheese is made with pasteurised cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. It is semi-soft, creamy, and pungent, with a salty and sharp flavour. The texture and flavour vary from crumbly, weepy, salty, and sharp to softer, creamy, and mildly earthy. Some versions are enriched with cream and have a soft middle and a bloomy rind.

The colour of the veins can vary from green, blue, grey, or black. The veins are created by adding blue mould powder to milk during the cheesemaking process. The mould flourishes aerobically (in contact with oxygen). The cheese is then pierced to create small openings to allow air to penetrate and support the growth of the mould cultures, thus encouraging the formation of blue veins.

The type of blue cheese can be differentiated by the strain of blue mould used. For example, p. glaucum has a softer, sweeter flavour than p. roqueforti. The length of ageing before piercing, the amount of moisture left in the curd, and the timing of salting will also affect the appearance of the blue veins.

What is blue cheese made from?

Blue cheese is made from cow's, sheep's or goat's milk, and is ripened with cultures of the mould Penicillium. The mould creates the distinctive blue-green veins or spots throughout the body of the cheese.

To make blue cheese, raw milk is first pasteurised and then acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels. At this stage, Penicillium roqueforti is sprinkled over the cheese, and the cheese is salted to prevent spoilage. The cheese is left to age for 60 to 90 days.

The cheese's blue veins are created during the early ageing stage when the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process softens the texture and develops the cheese's distinctive blue flavour.

The type of milk used, the diet of the animal, and the cheesemaking techniques employed will all affect the flavour of the blue cheese.

What is blue cheese used for?

Blue cheese is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. It is often used to add a sharp, salty, or creamy flavour to recipes and is commonly crumbled, spread, or melted.

Appetizers and Snacks

Blue cheese is a popular ingredient in appetizers and snacks, such as dips, crostini, and puff pastry bites. It can be paired with sweet companions like pears, honey, and candied pecans, or savoury ones like bacon and zucchini.

Salads

Blue cheese is a well-loved addition to salads, adding a creamy texture and tangy flavour. It pairs well with fresh, crispy lettuce, beetroot, walnuts, apples, grapes, and figs. It can also be used in a chicken BLT salad or as a topping for a burger.

Main Courses

The cheese can be used in a variety of main courses, such as chicken quesadillas, macaroni and cheese, and grilled cheese sandwiches. It is also a popular topping for pizza and burgers, where it can be crumbled and melted. Blue cheese can also be used to make a creamy sauce for steak or to stuff meat.

Desserts

Although less conventional, blue cheese can be used in desserts, adding a savoury and tangy flavour. It can be used in sweet appetizers or incorporated into a dessert pastry.

Sauces and Dressings

Blue cheese is often incorporated into sauces and dressings, adding a sharp and creamy dimension. It can be whisked into creamy sauces, dressings, and soups, or used as a dip for vegetables or shrimp.

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