Randy Chandler
Blue cheese is a polarizing food—people tend to either love it or hate it. Those who dislike blue cheese often cite its strong scent, crumbly texture, and pungent taste as off-putting. The presence of butyric acid, an oily, colorless liquid that is also present in rancid butter, has been said to give blue cheese a vomit-like taste. The distinct blue mold found in blue cheese may also be a factor in its bad reputation, as people often associate mold with spoilage and have a preconceived notion that it is unsafe to consume. Despite this, some people enjoy the nuanced and layered taste of blue cheese, especially when paired with certain wines or foods.
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What You'll Learn
Blue cheese has a strong scent
The smell of blue cheese is not always indicative of its taste, which can be gently nutty or sweet. However, the strong scent can be a turn-off for some people, who may associate it with spoilage or find it overwhelming. The mould in blue cheese, while safe to eat, can be off-putting for those who have been taught that mould is bad and indicative of food gone wrong.
The scent of blue cheese is also long-lasting and lingers, which may be unpleasant for those who dislike the smell. The crumbly consistency of blue cheese means that it can be difficult to remove or avoid once it has infiltrated a space or dish. This strong and pervasive scent is a significant factor in why some people dislike blue cheese.
Despite the polarizing nature of blue cheese, there are many who enjoy its scent and flavour. It is a delicacy that encompasses a range of flavours, and with the right approach, almost anyone can find a variety of blue cheese to suit their taste.
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It tastes like vomit
Blue cheese is a polarizing food item. While some people enjoy its taste, others find it disgusting. One of the main reasons for this dislike is the presence of butyric acid in blue cheese, which tastes like vomit. Butyric acid is an oily, colorless carboxylic acid that is also found in rancid butter. The acid is formed due to the breakdown of milk fats and the metabolism of blue mold, which further reduces fatty acids to form chemical compounds called ketones, particularly 2-Pentanone, which may be responsible for blue cheese's bad reputation.
The strong scent of blue cheese can also be off-putting to some, and its crumbly and gritty texture can be unappealing, especially when it spreads and ruins the rest of the meal. The piquancy, acidity, and metallic notes of blue cheese can be overwhelming, and the standardisation and homogenization processes can create an off-putting texture. People also have an instinctive aversion to mold, which may contribute to their dislike of blue cheese.
However, not all blue cheeses are the same, and some, like the Rogue River Blue and Bay Blue, are renowned for their sweet and nuanced flavors. These cheeses have converted many skeptics into blue cheese lovers. While blue cheese is a polarizing food, it is a misunderstood delicacy with a range of flavors worth exploring.
It is worth noting that the dislike for blue cheese may be influenced by personal preferences, exposure, evolutionary instinct, and erroneous or outdated information. With an open mind and the right approach, individuals may discover a type of blue cheese that suits their palate.
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It's an acquired taste
Blue cheese is a polarizing food—people tend to either love it or hate it. Those who dislike blue cheese often cite its pungent smell, crumbly texture, and strong taste as off-putting. The butyric acid in blue cheese, which is also present in rancid butter, is said to smell and taste like vomit. The presence of blue mold in the creamy cultured milk also often turns people off, as mold is often associated with spoilage and toxicity.
However, blue cheese is also a misunderstood delicacy that encompasses a range of flavors. Cheese educator Pamela Vachon notes that people are rarely indifferent about blue cheese—it tends to evoke a strong feeling, whether it is love or hate. Tonya Schoenfuss, who has a Ph.D. in dairy science, agrees that blue cheese is off-putting by nature but suggests that it is an acquired taste, much like oysters.
Meredith Fitzgerald, a Certified Cheese Professional, believes that polarization is not the fault of the cheese and that everyone, except perhaps those with a "closed pallet," should be able to find a blue cheese they enjoy. She recommends Bay Blue, a cave-aged blue from the Point Reyes Farmstead Cheese Company in California, as a variety that can win over skeptics. David Gremmels, president of Rogue Creamery, also notes that while the piquancy of blue cheese can be overwhelming, he has converted many blue cheese haters with a taste of Rogue Smokey Blue, a cheese that is cold-smoked over hazelnut shells.
Ultimately, whether one enjoys blue cheese may come down to exposure, evolutionary instinct, and personal preference. With an open mind and the right approach, almost anyone can find a blue cheese to suit their taste.
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It has an off-putting texture
Blue cheese is a polarising food item, with some people loving it and others hating it. One of the reasons for the latter could be its off-putting texture. David Gremmels, president of Rogue Creamery, says that the piquancy of blue cheese can be overwhelming. He attributes this to the "acidity, metallic notes, and off-putting texture created by homogenization and standardization in commodity blue cheeses".
Gremmels has met many people within and outside the cheese business who dislike blue cheese. He has a challenge for such people, which involves tasting a small crumble of Smokey Blue, a cheese he created for his friend Keziah Baird, who hated blue cheese but was converted into a blue cheese lover. Gremmels claims that at least 95% of the time, people are won over to the blue side.
Meredith Fitzgerald, who manages The Cheese Market at Leary's, Newburyport, Mass, also takes it as a challenge when customers tell her they dislike blue cheese. She recommends that such people try Bay Blue, a cave-aged blue from Point Reyes Farmstead Cheese Company in California, which she says will win over the most steadfast sceptics. Fitzgerald, a Certified Cheese Professional, feels that everyone, other than those with a "closed pallet", should be able to find a blue cheese they love.
While blue cheese may be off-putting to some due to its texture, others may dislike it because of its strong scent, or because of the presence of blue mould within the creamy cultured milk. Some people also find the butyric acid in blue cheese off-putting, as it is similar to vomit.
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It's a polarizing food
Blue cheese is a polarizing food—some people love it, while others hate it. It's been described as "disgusting", with a strong scent that some find off-putting. The smell of blue cheese is often likened to that of vomit due to the presence of butyric acid, an oily, colorless liquid that's also found in rancid butter. The texture of blue cheese has also been described as off-putting, with its crumbly consistency making it difficult to remove from a salad or sandwich once it has infiltrated your space.
However, not all blue cheeses are created equal, and some are more likely to win over skeptics. Bay Blue, a cave-aged blue from Point Reyes Farmstead Cheese Company in California, is said to be sweet, fudgy, and a little gritty, surprising people who thought they didn't like blue cheese. David Gremmels, president of Rogue Creamery, has a similar challenge, offering a small crumble of his Smokey Blue to those who claim to hate blue cheese. He claims that at least 95% of the time, they are won over.
The reasons for the polarization around blue cheese are varied. Some people may have a natural aversion due to evolutionary instinct, as mold is often associated with spoilage. Others may find the taste or smell unpleasant, or they may have a sensitivity to certain flavors as so-called "supertasters". Personal preference also plays a role, and some people may simply prefer other types of cheese over blue cheese.
Despite the polarization, blue cheese is a delicacy worth exploring, with a range of flavors that encompass sweet and nutty notes. With an open mind and the right approach, almost anyone can find a blue cheese to love.
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Frequently asked questions
The scent of blue cheese is due to the breakdown of milk fats and the metabolism of blue mould, which forms chemical compounds known as ketones.
Blue cheese contains butyric acid, an oily, colourless liquid that is also present in rancid butter. This acid is said to taste like vomit.
Yes, blue cheese has mould in it. However, it is a controlled and edible variety of mould.
People with a "closed pallet" may not be able to enjoy blue cheese. Additionally, supertasters, or those who are sensitive to certain flavours, may not be able to acquire a taste for blue cheese.
