Andy Montoya
Blue cheese is a divisive food—some people love it, while others hate it. But why do some people enjoy eating this pungent, mouldy cheese? The reasons are varied, and include exposure, evolutionary instinct, and personal preference. Some people like the taste, which can be nutty or sweet, and the smell, which can be gently nutty or smoky. Others appreciate the health benefits, as blue cheese is high in calcium, which can help with bone density and reduce the risk of osteoporosis. Additionally, blue cheese contains a compound called spermidine, which may have anti-aging and cardiovascular benefits. For some, it may simply come down to trying a true artisan blue cheese product, rather than a grocery store variety.
Characteristics and reasons why people like blue cheese:
| Characteristics | Values |
|---|---|
| Taste | Salty, tangy, nutty, sweet, creamy, strong |
| Texture | Semi-soft, crumbly, soft, firm |
| Scent | Strong, pungent, nutty, smoky |
| Health benefits | High calcium content, healthier bone density, reduced risk of osteoporosis, reduced body weight from fat, reduced risk of cardiovascular disease |
| Food pairings | Fruit, dessert wine, honey, honeycomb, salads |
| Production | Made from cow, sheep, goat or plant milk, ancient methodology, use of bacterial cultures, mold extracts such as Penicillium roqueforti |
| Awards | World Cheese Awards in Bergamo, Italy |
| Other | Blue cheese was discovered by accident, it is an acquired taste |
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What You'll Learn
Blue cheese is healthy
Secondly, blue cheese contains a compound called spermidine, which has been linked to potential anti-ageing properties and a reduced risk of cardiovascular disease. Spermidine is believed to positively affect cardiac muscle cells and other parts of the cardiovascular system. The presence of spermidine in blue cheese may contribute to the "French paradox," where lower rates of cardiovascular disease are observed despite higher consumption of saturated fat.
Additionally, blue cheese offers anti-inflammatory benefits, which can help manage and prevent arthritis. The nutrients in blue cheese have also been associated with improved memory and brain cell function. Blue cheese is a good source of phosphorus, which is crucial for strong teeth and bones, and it provides milk protein, making it suitable for those who are lactose intolerant.
However, it is important to consume blue cheese in moderation due to its high-fat content, particularly saturated fats, which can increase the risk of high cholesterol if consumed in excess. Blue cheese also contains high levels of sodium, which can contribute to health concerns if intake is not monitored.
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It's an acquired taste
Blue cheese is definitely an acquired taste. The reasons why some people adore it while others detest it include exposure, evolutionary instinct, and personal preference. The strong scent of blue cheese can be off-putting to some, and it often has a pungent aroma that not everyone enjoys. However, as with wine, the flavour of blue cheese is rarely identical to its aroma. While it may have a strong smell, the taste can be gently nutty or even sweet.
The mould in blue cheese can also be a turn-off for some people. We are taught from a young age that mould is bad and can be harmful to us, so it's understandable that some people are averse to the visible mould in blue cheese. However, it's important to note that almost all cheesemaking involves mould to some extent, and in blue cheese, the mould is safe to consume and adds to the unique flavour.
The butyric acid present in blue cheese can also be off-putting, as it can taste like vomit to some people, especially those with sensitive palates. Additionally, the acidity, metallic notes, and texture of some blue cheeses can be overwhelming. However, not all blue cheeses are the same, and there are many different varieties to explore, from mild and creamy Danish Blue to the stronger-tasting Roquefort.
For those who are reluctant to try blue cheese, it is often recommended to start with a small amount and pair it with the right food or drink. Fruit or dessert wine can complement the cheese well, and honey can help balance out the strong flavour. Trying blue cheese with foods and drinks that you already enjoy can make it more approachable.
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It pairs well with certain foods and drinks
Blue cheese is a versatile ingredient that can be used in many dishes and paired with a variety of foods and drinks. Its bold, sharp, tangy flavour with grassy notes and hints of mushroom, along with its array of textures and mouthfeels, from buttery to crumbly, make it a great pairing for certain foods and drinks.
Blue cheese is often paired with fruits, honey, or a Chardonnay. The sweetness of the honey or fruit compote, such as the Wild Blueberry Maple Walnut Compote, Cranberry Orange Cognac Chutney, or Triple Ale Onion Jam Spread, balances out the sharpness of the blue cheese. The sweetness of the honey or fruit creates a harmonious blend with the savoury, tangy flavour of the blue cheese, creating a flavour symphony that tantalises the taste buds. In addition, the contrasting textures of crumbly cheese and smooth honey or fruit create a delightful complexity.
Blue cheese also pairs well with apples, walnuts, grapes, and pears. The combination of mild blue cheeses and green pears provides a fusion of contrasting textures and complementary flavours. The creamy texture and gentle sweetness of Gorgonzola Dolce or Danablu blend seamlessly with the crisp and succulent bite of green pears. This pairing is not only a taste sensation but also a feast for the eyes, as the vibrant green of the pears stands out against the marbled blue cheese.
When serving blue cheese as part of a cheese platter, it is recommended to set the cheeses out three hours before serving to allow the flavours to develop and come to room temperature. Blue cheese can be paired with a variety of drinks, including champagne, sparkling wines, big reds, port, sherry, ice wines, and other dessert wines.
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It's an ancient delicacy
Blue cheese is indeed an ancient delicacy, with its origins stretching back to ancient times. Cheesemaking was an integral part of everyday life in ancient civilisations, and the introduction of mould to the cheesemaking process occurred by accident. This fortuitous mistake would forever change the culinary landscape. The mould, a microorganism, creates the distinctive blue veins and imparts a unique flavour profile.
The ancient origins of blue cheese can be traced back to several old-world regions. In France, Roquefort, produced in the Roquefort-sur-Soulzon region, is considered one of the oldest and most renowned blue cheeses. Legend has it that one of the first blue cheeses, Roquefort, was discovered when a young boy's meal of bread and ewes' milk cheese was left in a cave for months, allowing the mould to transform the cheese. Gorgonzola, originating from Italy, is also one of the oldest blue cheeses, created around 879 AD. Stilton, an English blue cheese, is a more recent addition, becoming popular in the early 1700s.
The unique flavour and appearance of blue cheese are due to a specific type of mould, Penicillium roqueforti, which thrives in the cheese's moist and oxygen-rich environment. This mould breaks down the milk's proteins and fats, releasing a symphony of flavour compounds. The controlled growth of this mould creates the characteristic blue-green veins and the pungent aroma that has come to define blue cheese.
Over time, cheesemakers began to intentionally introduce mould spores into their products, recognising the unique qualities that made blue cheese a sought-after delicacy among connoisseurs. The practice gradually spread, and blue cheese embarked on a culinary journey, gracing the tables of royalty and commoners alike. From ancient civilisations to modern-day kitchens, blue cheese continues to captivate taste buds and inspire culinary creations.
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It's an award-winning type of cheese
Blue cheese is an acquired taste, and many people are turned off by its strong smell, metallic notes, and off-putting texture. However, it is a celebrated delicacy, with a rich history and a dedicated following.
Blue cheese has been a staple in many cultures for centuries, and its unique flavour and texture have made it a sought-after ingredient in the culinary world. The process of making blue cheese involves controlled fermentation, where specific microorganisms are introduced to create the distinctive blue veins. This process not only extends the longevity of the cheese but also contributes to its complex flavour profile.
One of the most renowned blue cheeses in the world is the Rogue River Blue, produced by the Oregon-based Rogue Creamery. This cheese has achieved international acclaim, winning the prestigious World Cheese Awards in 2019 and being named the "Greatest Cheese in the World". This award-winning cheese is carefully crafted using organic cow's milk and hand-picked grape leaves soaked in pear liqueur. It is then aged for 9 to 11 months in caves, resulting in a silky smooth texture and a unique flavour profile that includes notes of bacon, chocolate, and booze.
The recognition of Rogue River Blue as the world's best cheese has had a significant impact on its popularity and sales. It has become a highly sought-after delicacy, with demand increasing globally. The award has also brought attention to the brand and the American artisan cheese movement, showcasing the exceptional quality and craftsmanship that goes into creating this extraordinary cheese.
The appeal of blue cheese lies not only in its complex flavour but also in its cultural significance and the craftsmanship involved in its creation. While it may not be for everyone, blue cheese has undoubtedly earned its place as an award-winning delicacy, with dedicated enthusiasts celebrating its unique characteristics and savouring each seasonal release.
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Frequently asked questions
People like blue cheese for a variety of reasons, including exposure, evolutionary instinct, and personal preference. Blue cheese is often ripened with edible cultures from the mold Penicillium and can be made from cow, sheep, goat, or plant milk. The mold in blue cheese, Penicillin, kills bacteria in humans and has health benefits such as healthier bone density and reduced risk of cardiovascular disease.
Blue cheese is moldy because it is often ripened with edible cultures from the mold Penicillium. The mold gives the cheese its distinctive blue veins and pungent aroma.
Blue cheese has a strong scent due to the presence of mold and other microorganisms. While the scent may be off-putting to some, it is not always indicative of the taste, which can be gently nutty or sweet.
Some people dislike blue cheese due to its strong flavor, acidity, metallic notes, and off-putting texture. Others may find the idea of moldy food unappealing, as it is generally associated with spoilage. Additionally, some people may be sensitive to certain flavors present in blue cheese, such as butyric acid, which can taste like vomit to some individuals.
