Blue cheese is one of the most intriguing and flavorful cheeses available. It’s known for its distinctive blue or green veins and strong aroma, making it a favorite among cheese enthusiasts. In this article, we’ll explore the topic “what is blue cheese”, its origin, how to enjoy it, and the various types of blue cheese.
Where does blue cheese originate from?
Blue cheese was accidentally discovered when cheeses were stored in naturally temperature-regulated caves. This environment provided the perfect conditions for the mold to develop, leading to the characteristic blue or green veins in the cheese.
Over time, different cultures mastered the art of making blue cheese, leading to the diverse varieties we have today. For instance, Roquefort, one of the most famous blue cheeses, has been made in the caves of Roquefort-sur-Soulzon in France for over a thousand years.
How is it made?
The process of making blue cheese involves several key steps. First, milk (usually cow, sheep, or goat milk) is curdled using rennet, an enzyme that helps the milk coagulate.
Once the curds have formed, they are cut and drained. Its defining feature is the mold Penicillium roqueforti or Penicillium glaucum, which is either mixed into the curds or injected into the formed cheese.
The cheese is then aged in caves or other climate-controlled rooms, where the mold develops and creates the characteristic veins. The aging process can vary from a few weeks to several months, depending on the desired type of cheese. For instance, roquefort takes about 3 – 5 months, while gorgonzola, particularly the dolce variety, ages for about 2 to 3 months.
Types of blue cheese
Below are some of the most popular and widely recognized types of blue cheese, with their unique characteristics:
Roquefort
This is one of the earliest known blue cheeses, made from sheep’s milk. It hails from the region of Roquefort-sur-Soulzon in France, where the natural caves provide the perfect conditions for the mold Penicillium roqueforti to flourish.
The story goes that a young shepherd left his meal of bread and cheese in a cave while chasing after a girl. Upon returning, he found that mold had transformed the cheese into what we now know as Roquefort.
Roquefort has a Protected Designation of Origin (PDO) status, meaning it can only be produced in France.
Gorgonzola
Gorgonzola is Italy’s renowned blue cheese, named after the town of Gorgonzola near Milan. It is made from cow’s milk and comes in two main varieties: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy).
Gorgonzola Dolce is aged for a shorter period, resulting in a milder flavor and creamier texture, while Gorgonzola Piccante is aged longer, developing a stronger, more robust flavor.
Stilton
Stilton is known as the “King of English Cheeses.” in England. It has existed since the eighteenth century and also holds a PDO status; it can only be made in the counties of Derbyshire, Leicestershire, and Nottinghamshire. Stilton is known for its crumbly yet creamy texture. It’s a popular choice for cheese boards and pairs well with port wine.
Danish blue (Danablu)
Danablu is a semi-soft blue cheese from Denmark. Made from cow’s milk, it has a creamy texture and a milder, slightly salty flavor compared to other blue cheeses. Danish Blue is known for its distinctive blue veins and is often used in salads, dressings, and as a table cheese.
Cabrales
Cabrales is a traditional blue cheese from the Asturias region of Spain. Made from a blend of cow, sheep, and goat milk, Cabrales is aged in natural limestone caves, where it develops its intense flavor and blue-green veins. It is cherished for its strong, spicy taste and a creamy, crumbly texture.
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Nutritional information of blue cheese
Blue cheese is not only delicious but also offers several nutritional benefits. It’s a good source of protein, calcium, and vitamins A and B12. However, it is also high in fat and sodium, so you should consume it in moderation. Here’s the nutritional profile of blue cheese per one-ounce serving (28g), according to USDA:
- Calories: 100
- Protein: 6.07 grams
- Total Fat: 8.15 grams
- Saturated Fat: 5.3 grams
- Cholesterol: 21 milligrams
- Carbohydrates: 0.67 grams
- Sugars: 0.5 grams
- Calcium: 150 milligrams (15% of the Daily Value)
- Sodium: 395 milligrams
- Phosphorus: 110 milligrams (10% of the Daily Value)
- Vitamin A: 6% of the Daily Value
- Vitamin B12: 14% of the Daily Value
For those who are lactose intolerant, it’s worth noting that blue cheese contains less lactose than some other cheeses, but it may still cause issues for highly sensitive individuals.
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How to use blue cheese
Aside from simply eating blue cheese, you can add it to a number of recipes. Here are a few ideas to begin with:
- Salads: Crumble blue cheese over a fresh green salad for a burst of flavor. It pairs particularly well with fruits like apples, pears, and figs.
- Sauces: Melt blue cheese into a creamy sauce to serve over steak, pasta, or roasted vegetables.
- Dressings: Make a tangy blue cheese dressing to drizzle over salads or use as a dip for vegetables and wings.
- Toppings: Add it to burgers, sandwiches, or pizzas for a gourmet twist.
- Pairings: Blue cheese pairs wonderfully with wines such as Chardonnay or Cabernet Sauvignon. Serve it with nuts, honey, and crusty bread for a delightful cheese platter.
Wrapping up: What is blue cheese?
Blue cheese is known for its bold flavors and characteristic blue or green veins brought about by Penicillium roqueforti or Penicillium glaucum. Its texture ranges from creamy and spreadable to crumbly and firm, depending on the type of milk used, the aging process, and the specific variety of blue cheese. You can enjoy it in various ways, such as a salad, sauce, or as part of a gourmet dish. Also, read about cottage cheese.
