Kamil Perry
Blue cheese is a polarizing food—people tend to either love it or hate it. For those who fall into the latter category, there are several milder blue cheeses that might change their minds. Blue cheese is characterized by streaks of Penicillium culture, which require oxygen to grow and are injected into the curds or formed cheese. The most common types of blue mold are Penicillium roqueforti, which is dark in color and used in spicy, sour, piquant cheeses, and Penicillium glaucum, which is lighter in color and tastes like toasted hazelnuts and chocolate. Blue cheese is often described as bold, sharp, and tangy, but some varieties are milder in flavor and may appeal to those who typically dislike blue cheese.
| Characteristics | Values |
|---|---|
| Mildest Blue Cheese | St Agur, Bleu D'auvergne, Cambozola Blue, Gorgonzola Dolce, Stilton, Wensleydale Blue |
| Taste | Creamy, sweet, salty, earthy, nutty, chocolatey |
| Texture | Crumbly, cheddar-like |
| Mold Type | Penicillium glaucum |
| Mold Appearance | Light blue, suede-like |
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What You'll Learn
St Agur: the 'gateway' blue
Blue cheese is not for the faint-hearted. Its bold, sharp, and tangy flavour is often an acquired taste. But if you're looking to dip your toes into the world of blue cheese, look no further than St Agur, the gateway blue.
St Agur is known for its mild flavour, making it the perfect starting point for those who are new to blue cheese or want to give it another chance. It's a great way to ease yourself into the unique taste and aroma of blue cheese without being too overwhelmed.
This cheese is a great choice for those who want to explore the distinct flavours of blue cheese without taking on too much intensity. It offers a gentle introduction to the world of blues, allowing you to discover and appreciate the complexities of this style of cheese.
While St Agur is mild, it still retains the characteristic creaminess and slight funk that makes blue cheese so beloved by its enthusiasts. It's a well-balanced cheese that can be enjoyed in a variety of ways, whether on a simple cracker, paired with fruit slices, or even stirred into a risotto for a touch of indulgent creaminess.
So, if you're thinking of venturing into the realm of blue cheese, St Agur is the perfect place to start. It offers a gentle introduction to the bold flavours and aromas of blues, providing a delightful culinary experience that may just convert you into a blue cheese aficionado.
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Bleu D'auvergne: a good mild creamy cheese
Blue cheese is definitely not for everyone. With its sharp and tangy flavour, it may be an acquired taste for many. However, if you are looking to explore the world of blue cheese, Bleu d'Auvergne is a good place to start.
Bleu d'Auvergne is a semi-soft, unpasteurised cow's milk cheese from the Auvergne region of south-central France. It is known for its distinct blue veins and creamy texture. The cheese undergoes a specific penicillium mould inoculation, which gives it its characteristic blue and greenish marbled appearance.
Despite being a blue cheese, Bleu d'Auvergne is known for its mild flavour. It is often described as the milder cow's milk version of Roquefort, another French blue cheese. Bleu d'Auvergne is made using a similar recipe and methods as Roquefort, but with cow's milk instead of ewe's milk. The key difference between Bleu d'Auvergne and other blue cheeses is the openness of the curd, which allows for more significant internal blue mould growth and contributes to its creamy texture.
Bleu d'Auvergne is a versatile cheese that can be enjoyed in various ways. It is often served on cheese platters, crumbled into salads, or paired with fruits and nuts. Its creamy texture and mild flavour make it a good option for those who want to explore the unique taste of blue cheese without being overwhelmed by strong flavours.
If you're looking for a mild and creamy blue cheese, Bleu d'Auvergne is an excellent option to consider. With its distinct appearance, versatile flavour, and interesting history, it's a delightful addition to any cheese board or recipe.
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Gorgonzola Dolce: very creamy and mild
Gorgonzola Dolce, also known as 'The Sweet One' in Italy, is a soft, high-moisture blue cheese with a mild, creamy, and sweet flavour. It is made from pasteurized cow's milk and aged for 45 days in warm rooms. The cheese has a luxurious, creamy, and spreadable texture with delicate blue and green veining. Its oozing paste and blooming blue veins give it a sweet and nutty taste. Gorgonzola Dolce is milder than its aged counterpart, Gorgonzola Piccante DOP, and is a great option for those who want to try blue cheese but are not sure about its strong flavour.
When it comes to pairing Gorgonzola Dolce, there are several options that can enhance its flavour. Fresh fruits, honey, and slightly sweet sparkling wines are classic choices that complement the cheese's sweetness. For a more indulgent experience, try pairing it with a glass of Moscato or stirring it into a risotto. The cheese's soft and spreadable texture makes it perfect for smearing on a crusty bread or enjoying with crackers.
Gorgonzola Dolce also shines when paired with other ingredients in recipes. Its unique flavour can elevate simple dishes like pasta or salads. For a heartier meal, it can be melted into a sauce or used as a topping for meat or vegetables. The cheese's versatility extends beyond savoury dishes, as it can also be used in desserts or paired with sweeter options like honeycomb or jam.
For those interested in trying Gorgonzola Dolce, it is important to note that its flavour and texture may vary slightly from those of traditional Gorgonzola. This is because Gorgonzola Dolce is a younger version of the aged Gorgonzola, and its production process involves different techniques, resulting in a milder and creamier cheese.
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Cambozola: a blend of brie and blue
Blue cheese is definitely not for everyone. Its bold, sharp, and tangy flavour may be too much for some. But if you're looking to dip your toes into the world of blue cheese, Cambozola is a great place to start.
Cambozola is a blend of brie and blue cheese. It is a soft-ripened cheese made from cow's milk, with added cream, giving it a rich and creamy texture. It is produced by the German company Hofmeister-Champignon and has been sold since 1983. In English-speaking countries, it is often marketed as blue brie.
The cheese is injected with the blue Penicillium roqueforti mould, which is also used to make other blue cheeses like Gorgonzola, Roquefort, and Stilton. However, Cambozola is milder in flavour than these other blues, with a smooth and creamy texture. It has a unique exterior of grey mould and delicate blue veining on the inside. Its flavour is described as nutty and sweet, with a hint of sharpness.
Cambozola is a great option for those who are new to blue cheese. It can be enjoyed with fruits, honey, or a glass of Chardonnay. Its rich and creamy texture also pairs well with peaches or a fruity beer. So, if you're looking for a mild blue cheese to try, give Cambozola a go!
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Wensleydale Blue: slightly softer and saltier than Stilton
Blue Wensleydale is a double-cream blue cheese with blue veins like Stilton, but it is slightly softer, milder, and less salty. It is also more creamy than crumbly. In the 1920s, the term "Wensleydale" typically referred to Blue Wensleydale, but today, the white variety is better known, and Blue Wensleydale is considered a novelty cheese.
Blue Wensleydale was first made by French Cistercian monks from the Roquefort region who settled in Wensleydale, North Yorkshire, England, and built a monastery at Fors. They brought with them a recipe for making cheese from sheep's milk. In the 14th century, cows' milk began to be used, and the character of the cheese began to change. A little ewes' milk was still mixed in to give the cheese a more open texture and allow the development of the blue mould. During World War II, the commercial production of Blue Wensleydale was halted, but some private-consumption farmhouse production continued.
In the 1990s, sales of Wensleydale cheese fell so low that production in Wensleydale itself was at risk of being suspended. However, the cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise. In the 1995 short film "A Close Shave," the main character, Wallace, mentions Wensleydale as a particularly favourite cheese. After the film's release, sales of Wensleydale cheeses increased by 23%.
Today, Blue Wensleydale is produced by large commercial creameries throughout the United Kingdom, with a notable producer being the Wensleydale Creamery of Hawes, Yorkshire. The cheese is made from pasteurized cow's milk and is pressed, wrapped in muslin cloth, and set in a maturing room to age. After a few weeks, the cheese is pierced to allow air in so that the mould can develop. Factory-made cheese is aged for about 2 months, while farmhouse versions are aged for up to 6 months.
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Frequently asked questions
There are several blue cheeses that are considered mild, including St Agur, Bleu D'auvergne, Cambozola Blue, and Chiriboga Blue.
Cambozola Blue is a mild blue cheese that pairs well with sweet foods such as honey, fruit, and crusty bread.
Gorgonzola Dolce is a mild blue cheese that is known for being creamy and having a mild blue flavor.
Stilton is a mild blue cheese that is flakey and has an earthy flavor.
