What Is the Best Blue Cheese? Finding Your Perfect Stinky Bite
Ultimately, the best blue cheese is a subjective choice, but Roquefort from France stands out as a consistently high-quality, complex, and widely respected option, making it a strong contender for the title. Other exceptional blues include Stilton from England and Gorgonzola from Italy, each offering unique flavor profiles.
A Journey into the World of Blue Cheese
Blue cheese. The very name evokes strong reactions, ranging from disgust to utter delight. This pungent cheese, characterized by its distinctive blue or blue-green veins, holds a unique and important place in the culinary world. But with so many varieties available, how does one navigate the options and discover their personal “best?”
The Science and Art of Blue Veins
Blue cheese owes its unique character to Penicillium molds. These fungi are introduced during the cheesemaking process, either added to the milk or sprayed on the curds. As the cheese ages, the mold grows, producing the characteristic blue veins and imparting the distinctive flavors that define blue cheese. Oxygen is crucial for the mold’s growth, so cheesemakers often pierce the wheels of cheese to allow air to circulate internally.
- The specific strain of Penicillium used impacts the flavor significantly.
- Aging conditions also play a crucial role in the final taste and texture.
- The quality of the milk (e.g., cow, sheep, goat) influences the base flavor upon which the mold builds.
The Diversity of Blue Cheese Styles
The world of blue cheese is surprisingly diverse. Different regions and cheesemakers employ varying techniques and milk sources, resulting in a wide range of flavors, textures, and aromas. Some of the most well-known styles include:
- Roquefort (France): Made exclusively from ewe’s milk and aged in the Roquefort caves. Known for its sharp, salty, and complex flavor.
- Stilton (England): Made from cow’s milk and known for its rich, creamy texture and relatively mild, nutty flavor.
- Gorgonzola (Italy): Comes in two primary types: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy). Both are made from cow’s milk.
- Bleu d’Auvergne (France): A cow’s milk cheese with a strong, pungent flavor and creamy texture.
- Cashel Blue (Ireland): A milder, creamier blue cheese made from cow’s milk.
Factors Affecting Blue Cheese Quality
Several factors contribute to the quality and ultimately, the taste, of blue cheese:
- Milk Quality: The breed of animal, their diet, and the overall health of the herd directly impact the milk’s flavor and fat content, which subsequently affects the cheese.
- Cheesemaking Techniques: Careful attention to detail throughout the cheesemaking process, including curdling, cutting, and salting, is essential for developing optimal texture and flavor.
- Aging Process: The environment in which the cheese ages (temperature, humidity, airflow) significantly influences the development of the blue mold and the overall flavor profile.
- Penicillium Culture: The type and quality of Penicillium culture used is crucial.
- Producer Expertise: The experience and knowledge of the cheesemaker are paramount.
Pairing Suggestions for the Perfect Blue Cheese Experience
Blue cheese pairs well with a variety of flavors and textures:
- Fruits: Pears, apples, grapes, and figs.
- Nuts: Walnuts, pecans, and almonds.
- Sweet Accompaniments: Honey, jams, and chutneys.
- Bread & Crackers: Crusty bread, rye crackers, and oatcakes.
- Beverages: Port wine, dessert wines, bold red wines, and certain beers (stouts and barley wines).
Common Mistakes to Avoid When Choosing and Storing Blue Cheese
- Buying Pre-Crumbled Blue Cheese: These products often lack flavor and texture compared to buying a wedge of cheese.
- Storing Blue Cheese Incorrectly: Wrap it loosely in parchment paper and store it in a container in the refrigerator to prevent it from drying out or absorbing other flavors.
- Serving Blue Cheese Too Cold: Allow the cheese to come to room temperature before serving to fully appreciate its flavors and aromas.
- Ignoring the Rind: While some rinds may be unpalatable, others offer unique flavor notes. Sample the rind before discarding it.
- Assuming all Blue Cheeses Taste the Same: Experiment with different varieties to discover your personal preferences.
Nutritional Benefits of Blue Cheese (In Moderation)
While high in fat and sodium, blue cheese also provides certain nutritional benefits:
- Calcium: Important for bone health.
- Protein: Essential for building and repairing tissues.
- Vitamin A: Important for vision and immune function.
- Phosphorus: Important for bone health and energy metabolism.
It’s important to consume blue cheese in moderation as part of a balanced diet.
Frequently Asked Questions (FAQs)
Is blue cheese safe to eat if it has mold?
Yes, blue cheese is safe to eat, because the Penicillium mold used to make it is a safe and edible variety. This mold is different from the molds that grow on spoiled food.
What gives blue cheese its distinctive flavor?
The Penicillium mold breaks down proteins and fats in the cheese, producing a complex range of flavors, including pungent, salty, and sometimes slightly sweet notes.
How should I store blue cheese?
Wrap blue cheese loosely in parchment paper or cheese paper and store it in a container in the refrigerator to prevent it from drying out or absorbing other flavors. Avoid plastic wrap, which can suffocate the cheese.
How long does blue cheese last in the refrigerator?
Properly stored, blue cheese can last for 2-3 weeks in the refrigerator. However, its flavor and texture may change over time.
Can I freeze blue cheese?
Freezing blue cheese is not recommended, as it can significantly alter its texture, making it crumbly and less appealing. The flavor may also be affected.
What is the difference between Gorgonzola Dolce and Gorgonzola Piccante?
Gorgonzola Dolce is younger and creamier, with a milder, sweeter flavor. Gorgonzola Piccante is aged longer, resulting in a firmer texture and a sharper, more pungent flavor.
What wine pairs best with blue cheese?
Port wine is a classic pairing, as its sweetness complements the saltiness and pungency of the cheese. Other good choices include dessert wines, bold red wines (like Cabernet Sauvignon), and certain beers (like stouts and barley wines).
Can people with lactose intolerance eat blue cheese?
While blue cheese does contain lactose, the aging process reduces the lactose content. Some individuals with lactose intolerance may be able to tolerate small amounts of blue cheese, but it depends on their individual sensitivity.
What is the white or gray stuff on the rind of blue cheese?
This is usually bloomy mold, which is harmless and contributes to the cheese’s overall flavor. However, if the mold appears fuzzy or smells unpleasant, it could indicate spoilage.
Is all Roquefort made from sheep’s milk?
Yes, by law, Roquefort cheese must be made exclusively from ewe’s milk and aged in the Roquefort caves in France.
What are some good alternatives to Roquefort if I can’t find it?
If you can’t find Roquefort, consider Bleu d’Auvergne or other strong, French blue cheeses made from cow’s milk. While the flavor won’t be identical, they offer a similar intensity.
How can I tell if blue cheese has gone bad?
Signs that blue cheese has gone bad include a strong ammonia smell, excessive mold growth (especially if it’s not the typical blue/green), a slimy texture, or a significantly altered flavor. If in doubt, it’s best to discard it.