Patrick Oconnell
Blue cheese is a variety of cheese characterised by blue or green veins, a sharp and salty taste, and a strong smell. It is made by adding spores of edible moulds, such as Penicillium roqueforti, to milk during the cheesemaking process. The mould grows inside the curd, giving blue cheese its distinctive character and tanginess. The flavour of blue cheese can vary from mildly earthy to robustly spicy, depending on the variety and the aging process. For example, Roquefort, a French blue cheese made from sheep's milk, is known for its salty, tangy, and slightly sweet notes. On the other hand, Gorgonzola, an Italian blue cheese, offers a perfect balance between creaminess and pungency.
| Characteristics | Values |
|---|---|
| Flavour | Tangy, sharp, creamy, pungent, salty, sweet, spicy, bold, earthy, nutty |
| Texture | Crumbly, soft, creamy, firm, dense, fudgy, moist, rich, smooth, buttery, bloomy |
| Aroma | Distinctive, strong, bold |
| Colour | Pale to dark |
| Consistency | Liquid to hard |
| Type of milk used | Sheep, cow |
| Country of origin | France, Italy, England, Denmark, Germany, Switzerland, Ireland |
| Examples | Roquefort, Gorgonzola, Stilton, Danish Blue, Cambozola, Bleuchâtel, Cashel Blue, Crozier Blue, Colston Bassett, Jasper Hill Bayley Hazen Blue, Maytag Blue |
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What You'll Learn
- Blue cheese is made with edible moulds, like Penicillium roqueforti, which create blue-green spots or veins
- The flavour ranges from mildly earthy to robustly spicy, depending on the variety
- The texture can vary from firm to soft and creamy
- The more blue veining, the sharper the cheese will taste
- Blue cheese is often paired with sweet fruits like pears, figs, or grapes, or drizzled with honey
Blue cheese is made with edible moulds, like Penicillium roqueforti, which create blue-green spots or veins
Blue cheese is characterised by its creamy texture and strong, tangy taste. Its flavour can vary from mildly earthy to robustly spicy, depending on the variety. The texture can range from firm to soft and creamy, and the colour from pale to dark. Blue cheese is made with edible moulds, like Penicillium roqueforti, which create blue-green spots or veins. The mould is added to autoclaved, homogenised milk via a sterile solution, and the mixture is then incubated for three to four days at 21–25 °C (70–77 °F). Salt and/or sugar is added, and aerobic incubation is continued for an additional one to two days.
The mould in blue cheese is not surface fungus, as in white mould cheese, but rather fungus inside the curd. As the cheese ripens, the irregular net shape spreads like a marble pattern. The more blue veining, the sharper the cheese will taste. The blue veins are created by piercing the cheese with needles to create channels that allow oxygen to permeate the cheese, providing an ideal environment for the mould to grow. Some blue cheeses develop this interior veining naturally from ambient mould, as the wheels are ripened in caves where spores in the air can colonise the cheese.
The specific type of mould used also affects the flavour of the cheese. For example, p. glaucum has a softer, sweeter flavour than p. roqueforti. The strain of mould used to make Roquefort, the oldest of the blue cheeses, gives the cheese a bitterness that is balanced by the unique sweetness of the sheep's milk from which it is made.
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The flavour ranges from mildly earthy to robustly spicy, depending on the variety
Blue cheese is characterised by its bold and unique flavour profile, which ranges from mildly earthy to robustly spicy, depending on the variety. The distinct taste of blue cheese is attributed to the presence of blue or green veins, created by the addition of edible mould cultures during the cheese-making process. The mould, rather than spoiling the cheese, imparts a distinctive character to it.
The flavour of blue cheese can vary from mild to strong, slightly sweet to salty or sharp, catering to a spectrum of preferences. The texture can range from firm to soft and creamy, with some varieties having a crumbly consistency. The most well-known blue cheeses include Gorgonzola, Stilton, Roquefort, Danish Blue Cheese, and Bleuchâtel. Each of these cheeses offers a unique taste experience. For instance, Roquefort, a French superstar, is known for its moist, crumbly texture and a complex blend of salty and tangy notes. On the other hand, Gorgonzola, a gift from Italy, achieves a perfect balance between creaminess and pungency.
Stilton, an English blue cheese made from cow's milk, boasts a robust and earthy taste with a crumbly texture. It is celebrated for its bold flavours, making it a classic choice on cheese boards. Spicy notes in Stilton evolve into a rich and savoury experience, satisfying those seeking a flavourful adventure. For those who prefer a milder option, Danish Blue Cheese offers a harmonious balance between creaminess and tanginess.
Cashel Blue, crafted in Ireland, is a semi-soft blue cheese that delivers a creamy and mildly spicy taste with hints of sweetness and earthiness. Its luscious, creamy texture and nutty flavour make it a delightful choice. Another variety, Bleuchâtel, is known for its creamy mildness, providing a gentle introduction to the world of blue cheese. The flavour of blue cheese is further enhanced by pairing it with sweet fruits, honey, or jam, creating a delightful contrast that elevates the culinary experience.
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The texture can vary from firm to soft and creamy
The texture of blue cheese can vary from firm to soft and creamy, depending on the variety and its aging process. The most common types of blue cheese include Gorgonzola Dolce, Roquefort, Stilton, Danish Blue, and Bleuchâtel. Gorgonzola Dolce, a soft blue cheese, can be spread on bread or served with fruits like figs or pears. On the other hand, Gorgonzola Picante, a harder variety, is often used as a pizza topping or in sauces for risotto or pasta.
Roquefort, a French blue cheese, is known for its rich, creamy, and crumbly texture. It is made from sheep's milk, giving it a unique sweet taste. Stilton, an English blue cheese, also has a creamy and crumbly texture with a robust, earthy, and tangy flavor. It is often paired with walnuts or apples to enhance its sweetness, and it is commonly enjoyed with a glass of port wine.
Danish Blue, a milder variety, offers a harmonious balance between creaminess and tanginess. It pairs well with fresh or dried fruits like figs and apricots and is often enjoyed with a crisp white wine or a light lager. Cashel Blue, an Irish semi-soft blue cheese, has a creamy texture and a mild, slightly sweet, and nutty flavor with hints of spice. It is typically paired with Irish soda bread or oatcakes and enjoyed with a glass of crisp cider.
The texture of blue cheese can also vary depending on the production methods and the type of mold used. Blue cheese with a natural rind, such as Stilton or Jasper Hill Bayley Hazen Blue, tends to have a drier texture and is aged for extended periods. The presence of blue veining in the cheese also influences its texture, with denser veining resulting in a sharper taste.
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The more blue veining, the sharper the cheese will taste
Blue cheese is a distinctive cheese with a unique flavour profile. It is made by adding mould cultures to cow's, goat's, or sheep's milk. The cheese is then aged, allowing the mould to grow and develop its characteristic blue-green veins. The more blue veining in a cheese, the sharper it will taste. However, the type of milk used will also have a significant impact on the flavour.
The sharpness of blue cheese is caused by the presence of lactic acid bacteria and mould cultures, which break down the lactose in the cheese and produce lactic acid. The resulting acidity gives blue cheese its tanginess, which is one of its most prominent characteristics. This tanginess is often complemented by a subtle hint of saltiness, as blue cheese is typically salted during the cheesemaking process for flavour and preservation.
The texture of blue cheese is as unique as its flavour. It is usually creamy and slightly crumbly, with the blue veins adding a distinct visual appeal. The creaminess comes from the high fat content of the cheese, while the crumbliness is a result of the ageing process. The longer a blue cheese is aged, the sharper and more pungent it will become.
The flavour of blue cheese is not just limited to its taste, but also its aroma. The mould cultures release volatile compounds that give the cheese its distinctive pungent, earthy scent. While some may find this aroma off-putting, others appreciate its complexity and depth.
Blue cheese is a versatile ingredient that can be enjoyed in many ways. It is often paired with sweet elements such as fruits, honey, or jams to balance out its sharpness. It can also be enjoyed with nuts and crackers, which complement the nutty flavour notes found in some blue cheeses. Additionally, blue cheese pairs well with both red and white wines, depending on the intensity of the cheese.
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Blue cheese is often paired with sweet fruits like pears, figs, or grapes, or drizzled with honey
Blue cheese is a distinctive cheese with a bold and varied flavour profile. It is made using specific types of mould, which create blue-green spots or veins throughout the cheese. The mould gives the cheese its characteristic flavour, which can range from mildly earthy to robustly spicy, with a creamy texture and tangy taste. The saltiness of blue cheese is often paired with sweet fruits like pears, figs, or grapes, or a drizzle of honey to create a refreshing contrast.
The sweetness of the fruit complements the tangy, salty, and earthy notes of the blue cheese, creating a harmonious blend of flavours. This combination is particularly popular in cheese platters, as it enhances the culinary experience and elevates the bold flavours of the blue cheese. The addition of honey, with its natural sweetness, further accentuates the taste of blue cheese, making it a popular choice for those who enjoy a touch of sweetness in their savoury dishes.
One popular example of blue cheese is the French Roquefort, known for its rich, creamy, and crumbly texture, and a complex blend of salty, tangy, and slightly sweet notes. Its distinct aroma and buttery texture embody the bold character of blue cheese. Another well-loved variety is Gorgonzola, which originated in Italy. Gorgonzola Dolce, the most common type, has a soft texture and a slight salty taste with a pungent flavour. It is often served with figs or pears, enhancing the sweetness of the cheese.
English Stilton is another renowned blue cheese, recognised for its robust and earthy taste. Its crumbly texture and bold flavours make it a classic choice on cheese boards. It offers spicy notes that evolve into a rich and savoury experience, with a creamy and nutty flavour. When paired with apples or walnuts, the sweetness of the fruit complements the salty and tangy notes of the cheese, creating a well-rounded sensory journey.
Blue cheese, with its unique flavour profile, can be an acquired taste for some. However, by pairing it with sweet fruits or a drizzle of honey, the intensity of the cheese is balanced, creating a delightful sensory experience that showcases the versatility and depth of this beloved cheese variety.
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Frequently asked questions
Blue cheese has a strong, distinctive flavour that can be described as tangy, sharp, creamy, salty, earthy, or spicy. The specific taste depends on the type of blue cheese and the aging process.
Popular blue cheeses include Gorgonzola (Italy), Stilton (England), Roquefort (France), Danish Blue Cheese (Denmark), and Bleuchâtel (Switzerland).
Blue cheese is often paired with sweet fruits like pears, figs, or grapes to balance its salty and tangy flavour. It can also be served with artisan bread, crackers, or beer.
Blue cheese gets its characteristic blue or green veins from the mold (typically Penicillium) that is intentionally introduced during the cheese-making process.
