Andy Montoya
Blue cheese is made from cow's, sheep's or goat's milk. The type of milk used can influence the flavour, texture and overall characteristics of the cheese. For example, Roquefort is made from sheep's milk, while Gorgonzola and Stilton are made from cow's milk.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's, sheep's, or goat's milk |
| Flavour | Salty, sharp, tangy, earthy, crumbly, creamy, mellow |
| Texture | Crumbly, creamy |
| Origin | France, Italy, Denmark, England |
| Rind | Edible |
| Fat content | Relatively low |
| Sodium content | High |
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What You'll Learn
Blue cheese is made from cow's milk
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The cheese is made from milk, which is curdled using rennet or other coagulating agents. The curds are then cut and separated from the whey. Blue cheese also contains starter cultures, which help initiate the fermentation process, and rennet or other coagulating agents, which help form the curds. The addition of Penicillium roqueforti cultures and controlled ageing conditions then allow for the distinctive mould to develop and create the blue, green or dark veins on the cheese.
Blue-veined cheese, also simply called blue cheese, is a generic term used to describe cheese produced with cow's milk, sheep's milk or goat's milk and ripened with cultures of the mould Penicillium roqueforti. The final product is characterised by green, grey, blue or dark veins or spots of mould throughout the cheese paste.
Blue cheese generally has a salty, sharp flavour and a pungent aroma. It is often relatively low in fat but has a high sodium content. It is a good source of protein, calcium and phosphorous.
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Blue cheese is made from sheep's milk
Blue cheese is made from a variety of different types of milk, including sheep's milk. The type of milk used can influence the flavour, texture and overall characteristics of the cheese. For example, Roquefort is a French blue cheese made exclusively from sheep's milk, which gives it a tangy and earthy flavour.
Blue cheese is made by adding starter cultures to milk, which help initiate the fermentation process. Rennet or other coagulating agents are then added to form the curds. The addition of Penicillium roqueforti cultures and controlled ageing conditions then allow for the distinctive mould to develop and create the blue, green or dark veins on the cheese.
Blue cheese is typically made from cow's, sheep's or goat's milk. However, some varieties, such as Roquefort, are made exclusively from sheep's milk, while others, like Gorgonzola and Stilton, are usually made from cow's milk.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The milk is curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey.
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Blue cheese is made from goat's milk
Goat's milk blue cheese is made in a similar way to other blue cheeses. The milk is curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey. Blue cheese also contains starter cultures, which help initiate the fermentation process. The addition of *Penicillium roqueforti* cultures and controlled ageing conditions then allow for the distinctive blue, green or dark veins to develop on the cheese.
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Roquefort is made from sheep's milk
Blue cheese is made from cow's, sheep's or goat's milk. The type of milk used can influence the flavour, texture and overall characteristics of the cheese. Roquefort, a French blue cheese, is made exclusively from sheep's milk. It has a tangy and earthy flavour and is aged in natural caves. Other blue cheeses, such as Gorgonzola and Stilton, are typically made from cow's milk.
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Gorgonzola is made from cow's milk
Blue cheese is made from cow's, sheep's or goat's milk. The type of milk used can influence the flavour, texture and overall characteristics of the cheese. For example, Roquefort is made exclusively from sheep's milk, while Gorgonzola and Stilton are typically made from cow's milk.
Gorgonzola is a blue cheese that originates from Italy. It is made from cow's milk and has a creamy texture with a slightly sharp taste. It is ripened with cultures of the mould *Penicillium roqueforti*, which is added to the milk along with starter cultures to initiate the fermentation process. The cheese is then aged in controlled conditions to allow the distinctive mould to develop and create the blue veins.
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Frequently asked questions
Blue cheese is made from cow's, sheep's or goat's milk.
Yes, some blue cheeses, like Roquefort, are made exclusively from sheep's milk, while others, such as Gorgonzola and Stilton, are typically made from cow's milk.
The process involves specific steps to encourage the growth of the characteristic blue mold. The milk is curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey.
Blue cheese generally has a salty, sharp flavour and a pungent aroma. It is often relatively low in fat but has a high sodium content.
