Kamil Perry
Blue cheese is a generic term for cheese produced with pasteurized 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 naturally controlled temperatures and moisture levels that created favorable environments for the growth of harmless mold. Blue cheese is believed to have originated in France and Italy, with early versions produced in these countries and later versions evolving throughout Europe and North America. One of the first blue cheeses, Roquefort, is said to have been discovered in a cave near the village of Roquefort in France. Other well-known blue cheeses include Gorgonzola, Stilton, and Danablu.
| Characteristics | Values |
|---|---|
| Countries of origin | France, Italy |
| Common types | Roquefort, Gorgonzola, Stilton, Danablu, Cambozola |
| Texture | Crumbly, soft, creamy, hard, liquid |
| Flavour | Mild, strong, salty, sharp, sweet, pungent |
| Colour | Pale, dark, blue, green, grey, black |
| Milk type | Cow's, sheep's, goat's |
| Rind | Edible, natural, bloomy, wax |
| Storage | Refrigerator, freezer |
| Serving suggestions | Red meat, sauces, dressings, soups, salads, risottos, pastas, pizzas, cheeseboards |
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What You'll Learn
France and Roquefort blue cheese
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. 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.
Roquefort is a specific type of blue cheese, made from sheep's milk in the limestone caves of Roquefort-sur-Soulzon in southern France. Roquefort is native to the village of Roquefort-sur-Soulzon, near Toulouse, and has been produced there since the 7th century. It is often called the "king of cheeses" or the "cheese of kings" in France. In 1925, Roquefort was the first cheese to be granted the title of 'Appellation d’Origine Contrôlée' (AOC), which is a guarantee of controlled designation of origin. This means that only cheese that is processed at Roquefort, France, may be labelled “Roquefort cheese”.
The flavour of Roquefort is sharp, tangy, salty and rich, with a creamy texture. It is white, crumbly and moist, with blue veins of mould. The mould, Penicillium roqueforti, is produced in the natural caves of Roquefort-sur-Soulzon and causes the blue veins in the cheese. The cheese is made from the milk of the Lacaune breed of sheep, and a single ewe produces enough milk for around 100 pounds of Roquefort each year.
Roquefort is widely used in French cuisine, particularly in the region of Aveyron. It is used in main-course meat sauces, savoury tarts and quiches, pies, and fillings. It is also used as a salad topping and in dressings, as well as in pasta dishes. Roquefort is often served with Muscat grapes, figs or walnuts, and pairs well with red wine.
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Italy and Gorgonzola
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content.
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Italian town of Gorgonzola, Milan, in the 9th century, from which it gets its name. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, the Sagra Nazionale del Gorgonzola.
Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. It is aged at low temperatures for three to four months. The length of the ageing process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: the less aged Gorgonzola dolce (also called "sweet Gorgonzola"), and the more aged Gorgonzola piccante, which has a more pungent flavor and a firm, crumbly texture. Gorgonzola is a protected designation of origin (PDO) product, meaning that, within the European Union and countries recognizing the PDO, it may only be produced in specific provinces and comuni (municipalities).
Gorgonzola is a versatile cheese, adding zest to risottos, pastas, pizzas, salads, and sauces. It is often paired with grapes, honey, and pistachios.
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Canada and food regulations
Blue cheese is believed to have originated in France and Italy, with early versions produced in these countries and later versions evolving throughout Europe and North America. One of the first blue cheeses, Roquefort, is said to have originated in the village of Roquefort-sur-Soulzon in France. It is made from unpasteurized sheep's milk and inoculated with Penicillium roqueforti, a mold that grows in the natural caves of Roquefort-sur-Soulzon. Other well-known blue cheeses include Gorgonzola, Stilton, and Danablu.
In Canada, the production and sale of blue cheese, like all other foods, must comply with various regulations to ensure health and safety. The primary legislation for food in Canada is the Food and Drugs Act (FDA), which is administered by Health Canada. Health Canada is responsible for setting regulations and standards for the safety and nutritional quality of all foods sold in the country. The Canadian Food Inspection Agency (CFIA) is the primary authority responsible for enforcing these policies and standards, including those outlined in the FDA and its associated regulations.
The CFIA's main concern is to mitigate risks to food safety, and it also administers non-health and safety regulations regarding packaging, labelling, and advertising. For example, the CFIA enforces the Safe Food for Canadians Act and Regulations to protect consumers from unsafe practices and ensure traceability. All food businesses must meet labelling, packaging, and advertising requirements, providing consumers with truthful and not misleading information.
In addition to the FDA and the Safe Food for Canadians Act, other relevant legislation in Canada includes the Consumer Packaging and Labelling Act and the regulations concerning food additives and compositional standards. These regulations outline requirements for food additives, chemical and microbial hazards, veterinary drug residues, and packaging materials, among other things. Agriculture and Agri-Food Canada (AAFC) also plays a role in helping innovative food products comply with FDA requirements and enter the marketplace.
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The United States and food regulations
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that created favourable environments for harmless moulds to grow. One of the earliest blue cheeses, Roquefort, was discovered when a young boy left his meal of bread and ewes' milk cheese in a cave in Roquefort-sur-Soulzon, France. When he returned, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
In the United States, the Food and Drug Administration (FDA) is responsible for regulating food products, including blue cheese. The FDA has strict regulations on imported edible products, including cheese, which some consider to limit the diversity of US cuisine compared to the rest of the world. Notably, the FDA does not allow unpasteurised cheese due to perceived health risks, which rules out a significant number of cheeses that must be made from raw milk. This restriction also applies to blue cheese, as bacteria are essential for its creation. The FDA has banned certain blue cheeses, such as French Roquefort, due to the presence of E. coli bacteria, even though it is a harmless version.
To comply with FDA regulations, blue cheese producers in the United States must adhere to specific standards. The United States Code of Federal Regulations for blue cheese specifies a minimum milkfat content of 50% and a maximum moisture content of 46%. Optional ingredients permitted in US blue cheese include food colouring to neutralise the yellowish tint, benzoyl peroxide bleach, and vegetable wax for coating the rind. These regulations ensure that blue cheese produced or sold in the United States meets certain standards for composition and safety.
While the FDA's regulations aim to protect consumers from potential health hazards, they have also faced criticism for limiting the availability of traditional and speciality cheeses in the US market. Some cheese enthusiasts argue that pasteurised versions of banned cheeses, such as Brie, do not match the taste and quality of their unpasteurised counterparts. However, it is important to note that the FDA's priority is to minimise potential health risks associated with food products, even if this results in a more limited selection of cheeses.
Despite the restrictions on unpasteurised cheeses, blue cheese remains a popular delicacy in the United States. Domestic producers have adapted their manufacturing processes to comply with FDA regulations, ensuring that American consumers can still enjoy a variety of blue cheeses with distinct flavours, textures, and aromas. Additionally, some international producers create pasteurised versions of their cheeses specifically for the US market, allowing Americans to experience a taste of foreign cheeses while adhering to the country's stringent food safety standards.
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Austria and early consumption
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content.
Analysis of paleofeces sampled in the salt mines of Hallstatt, Austria, showed that miners of the Hallstatt Period (800 to 400 BC) already consumed blue cheese and beer. This is the first molecular evidence for blue cheese and beer consumption in Iron Age Europe. The findings suggest that people who lived in modern-day Austria 2,700 years ago drank beer and ate blue cheese. The study, published in Current Biology, found evidence of two fungal species commonly used to produce blue cheese and beers. The first, Penicillium roqueforti, is commonly used in the fermentation of cheese. The second, Saccharomyces cerevisiae, is used for fermenting bread and alcoholic beverages like beer, mead, and wine.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort. Other early blue cheeses include Gorgonzola, which was created around AD 879, and Stilton, which became popular in the early 1700s.
The discovery of blue cheese is believed to have occurred by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which created favorable environments for the growth of harmless mold. Today, blue cheeses are typically aged in temperature-controlled environments.
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Frequently asked questions
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon in France.
Gorgonzola is an Italian blue cheese produced from cow's milk.
Stilton is a variety of blue cheese that is popular in the UK.
Blue cheese is used by many nationalities across Europe and North America.
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium.
