Andy Montoya
Blue cheese is a polarising food—some people love it, while others hate it. But why do some people enjoy eating a food that's mouldy, smelly, and chunky? One theory is that people began eating blue cheese because, in the old days, they couldn't afford to throw away food that had gone bad. They tried it and realised they liked the taste. Another theory is that blue cheese was discovered by accident when cheese stored in caves was contaminated after being exposed to mouldy bread. Today, blue cheese lovers enjoy its bold and tangy taste and benefit from its high calcium content, protein, and compound spermidine, which may have positive effects on health.
| Characteristics | Values |
|---|---|
| Taste | Blue cheese is described as bold and tangy, with a strong taste that may not appeal to everyone. Some people enjoy the flavour, while others find it unappetising. |
| Health Benefits | Blue cheese is a good source of protein and calcium. It may offer health benefits such as improved bone density, reduced risk of cardiovascular disease, and potential weight management support. |
| Versatility | Blue cheese can be added to various dishes, including pizza, wraps, omelets, tacos, charcuterie boards, grilled cheese sandwiches, and salmon filets. |
| Historical Appeal | Blue cheese is believed to have originated from mouldy bread or accidental contamination. Over time, people realised it didn't make them sick and developed a taste for it. |
| Divisiveness | Blue cheese tends to be a divisive food, with some people loving it while others hate it due to its strong smell, texture, or appearance. |
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What You'll Learn
Blue cheese is nutritious and has several health benefits
Blue cheese is a nutrient-dense food, offering a variety of health benefits. Firstly, blue cheese is rich in calcium, which is essential for healthy teeth and bones. It helps to form tooth enamel, the hard outer surface of the teeth, and protects against extreme temperatures. Regular consumption of calcium-rich foods like blue cheese can also help to increase bone density and reduce the risk of developing osteoporosis.
Blue cheese is also a source of protein and contains a compound called spermidine, which may have anti-ageing properties and reduce the risk of cardiovascular disease. The fat in blue cheese may even have a positive effect on cardiovascular health, and studies have shown that it can lower cholesterol levels.
In addition, blue cheese may help to manage levels of visceral fat around the abdomen and maintain gut health. It is also thought to boost the immune system, reduce inflammation, and ease arthritis discomfort. Furthermore, blue cheese can be beneficial to cognitive abilities.
However, blue cheese should be consumed in moderation due to its high-fat content, particularly saturated fats, as well as its high sodium and calorie content. It can also cause lactose intolerance and allergies in some people.
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It's a versatile ingredient that can be used in many dishes
Blue cheese is a versatile ingredient that can be used in many dishes, adding a bold and tangy kick to a variety of recipes. Its unique flavour and texture make it a popular choice for those looking to add something extra to their meals.
One of the most common ways to use blue cheese is as a topping. Crumbed blue cheese can be sprinkled over salads, pizzas, tacos, wraps, or even grilled cheese sandwiches. It can also be used as a topping for meats, such as chicken or steak, or paired with salmon and chives for a more sophisticated dish. For those who enjoy a charcuterie board, blue cheese can be a delicious addition, pairing well with various meats, nuts, and fruits.
Blue cheese can also be used in more creative ways, such as folding it into an omelette with bacon or mushrooms, or even using it as an ingredient in desserts. Its strong flavour means that a little goes a long way, so even a small amount can add a lot of flavour to a dish.
The type of blue cheese used can also vary depending on personal preference and the desired intensity of flavour. For those new to blue cheese or looking for a milder variety, Danish Blue or Gorgonzola Dulce are good options. For a more intense experience, Roquefort, French Fourme D'Ambert, or Spanish Valdeon are recommended.
With its strong flavour and versatility, blue cheese is an ingredient that can elevate many dishes, making it a favourite for those who enjoy its distinctive taste and the unique character it brings to their meals.
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Blue cheese is an acquired taste
However, blue cheese has a lot to offer in terms of taste and health benefits. Firstly, it is a great source of protein and calcium, which can help maintain bone health and reduce the risk of osteoporosis. It also contains a compound called spermidine, which has been linked to anti-ageing and a reduced risk of cardiovascular disease.
The taste of blue cheese can vary significantly depending on its origin and how long it has been aged. For example, Danish Blue has a mild flavour and creamy texture, while Roquefort has a much stronger taste that may not appeal to everyone. The process of ageing cheese is said to make it more mellow and flavourful, and blue cheese is no exception.
Despite its health benefits and unique taste, blue cheese is not for everyone. Some people may be sensitive to certain flavours, such as the butyric acid present in blue cheese, which has been described as "oily" and "vomit-like". Ultimately, whether one loves or hates blue cheese may come down to individual taste preferences and how adventurous one is with trying new foods.
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It's a divisive food, with some people loving and others hating it
Blue cheese is a food that divides opinion. Some people love it, while others hate it. Those who dislike it often cite its smell and texture as off-putting, with some describing it as "smelly" and "chunky". The butyric acid in blue cheese, which is also present in rancid butter, can smell like vomit to some people, especially those with sensitive palates.
Despite its pungent aroma, blue cheese has a dedicated following. Its strong, tangy flavour is beloved by many, and its health benefits are an added bonus. Blue cheese is a good source of protein and calcium, and its consumption has been linked to improved bone density, reduced body fat, and better cardiovascular health.
The origin of blue cheese is somewhat mysterious, with historians offering differing accounts. One legend, which has since been debunked, tells of a young man who left his bread and cheese in a cave for several months while he pursued a beautiful woman. When he returned, the cheese had turned blue, and thus the first Roquefort was born. Another theory suggests that blue cheese was discovered by accident when cheese stored in caves became contaminated by mouldy bread.
Today, cheesemakers use bacterial cultures and mould extracts like Penicillium roqueforti to produce blue cheese. The taste can vary significantly depending on its origin and ageing time, with Danish Blue known for its mild flavour and creamy texture, and Roquefort offering a stronger, more intense experience.
Whether you love it or hate it, blue cheese is a unique and versatile ingredient that can enhance a variety of dishes, from pizzas and wraps to omelettes and tacos.
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Blue cheese has an interesting history and was possibly discovered by accident
Blue cheese certainly has a rich and interesting history, with one of the first blue cheeses, Roquefort, possibly discovered by accident. According to legend, a young boy in France left his meal of bread and ewe's milk cheese in a cave after being distracted by a beautiful girl. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
This legend has been partially debunked by researchers, who found that blue cheese moulds colonise cheese from within, rather than on the surface. They also found that the mould likely came from a plant pathogen of rye, which made its way into the flour and then the baked bread. This idea is supported by the fact that the mould spores have not been found in surveys of caves or cheese cellars.
Another popular blue cheese, Gorgonzola, was created around AD 879 but did not contain blue veins until around the 11th century. Stilton, a British blue cheese, is a more recent addition, becoming popular in the early 1700s.
The process of making blue cheese is quite complex and involves specific ingredients and processes to achieve its distinctive properties. The mould Penicillium roqueforti plays a crucial role in giving blue cheese its unique flavour, texture, and health benefits. The mould creates the blue veins and produces metabolic products that contribute to its distinctive flavour and aroma.
Despite its interesting history and unique characteristics, blue cheese remains a divisive food. Some people love its bold and tangy flavour, while others find it unappealing due to its strong taste and texture. However, the number of people who enjoy blue cheese seems to be increasing, with some suggesting that it is now closer to 2-3% who are put off by it rather than 30%.
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Frequently asked questions
Blue cheese is a strong-tasting and pungent-smelling cheese that people either love or hate. It has a unique, bold and tangy taste and adds an extra kick to a variety of dishes. Some people love blue cheese for its strong flavour and the way it enhances other foods.
Blue cheese is a great source of protein and calcium. It can help people achieve healthier bone density and reduce the risk of osteoporosis. It may also be linked to anti-obesity mechanisms that reduce body weight from fat. The presence of spermidine in blue cheese may delay ageing and reduce the risk of cardiovascular disease.
Historians don't know how blue cheese was invented as there are no reliable records. One legend claims that it was discovered in Roquefort, France, by a young man who left his bread and cheese in a cave for several months, only to find that the cheese had turned blue upon his return.
Blue cheese can be eaten in many different ways. It can be crumbled on top of pizza, folded into an omelette, added to a charcuterie board, or combined with white cheddar to make a grilled cheese sandwich. It can also be paired with different wines.
