Is Blue Cheese Good? A Deep Dive into the World of Veined Cheese
Blue cheese, a boldly flavored and distinctive cheese, is delicious for those who appreciate its unique taste and texture. Whether or not it’s “good” is highly subjective, but its complex flavor profile and culinary versatility make it a beloved ingredient for many.
A Historical Bite: The Origins and Evolution of Blue Cheese
Blue cheese isn’t a modern invention; its story stretches back centuries. Accidental discovery is often cited as its origin, possibly in a cave environment in France, where Penicillium spores naturally flourished. Over time, cheese makers learned to harness these molds, deliberately inoculating their cheeses to produce the characteristic veining and flavor.
The Microbiology Behind the Magic: Understanding Penicillium
The Penicillium mold is the key to what makes blue cheese unique. Different species are used depending on the desired flavor profile. Penicillium roqueforti is common in Roquefort, while Penicillium glaucum is frequently used in Gorgonzola. These molds break down proteins and fats during aging, creating the distinctive flavors and aromas we associate with blue cheese.
From Milk to Mold: The Blue Cheese Production Process
Making blue cheese is a precise and carefully controlled process. Here’s a simplified overview:
- Milk Preparation: The process starts with high-quality milk, often cow’s, sheep’s, or goat’s milk, depending on the variety. The milk is pasteurized or used raw.
- Inoculation: Penicillium spores are introduced. This can be done by adding them directly to the milk, spraying them on the curds, or even puncturing the cheese later to allow air to circulate and encourage mold growth.
- Curd Formation: Rennet is added to coagulate the milk into curds. The curds are then cut to release whey.
- Salting: The curds are salted, which helps to control moisture content and flavor development.
- Aging: The cheese is aged in a controlled environment, often in caves or temperature-controlled rooms, where the Penicillium can flourish. During aging, the cheese is often pierced with needles to allow air to penetrate and encourage mold growth throughout the cheese.
A World of Blue: Exploring Different Varieties
Blue cheese comes in a wide variety of types, each with its unique characteristics. Here are a few notable examples:
| Cheese | Milk Source | Origin | Flavor Profile | Texture |
|---|---|---|---|---|
| Roquefort | Sheep | France | Sharp, salty, tangy | Crumbly, moist |
| Gorgonzola | Cow | Italy | Creamy, milder, nutty | Creamy, sometimes firm |
| Stilton | Cow | England | Rich, complex, slightly sweet | Crumbly, firm |
| Bleu d’Auvergne | Cow | France | Strong, pungent, earthy | Creamy, moist |
More Than Just a Wedge: Culinary Applications
Blue cheese isn’t just for cheese boards. Its intense flavor makes it a versatile ingredient in a range of dishes.
- Salads: Crumbled blue cheese adds a tangy kick to salads.
- Sauces: Melted into sauces, it creates a rich and flavorful accompaniment for steaks or pasta.
- Dips: Blue cheese dips are a classic appetizer, perfect with vegetables or crackers.
- Pizzas: A sprinkle of blue cheese elevates pizza to a new level of flavor.
- Burgers: Blue cheese and burgers? A match made in heaven.
Storage Savvy: Keeping Your Blue Cheese Fresh
Proper storage is crucial for maintaining the quality of blue cheese. Wrap it tightly in cheese paper or plastic wrap and store it in the refrigerator’s cheese drawer. Avoid storing it near strong-smelling foods, as it can absorb their odors.
Common Mistakes: Avoiding Blue Cheese Pitfalls
Even blue cheese enthusiasts can make mistakes. Here are a few common ones to avoid:
- Serving it too cold: Let blue cheese come to room temperature before serving to allow its flavors to fully develop.
- Overpowering it with strong flavors: While blue cheese can stand up to bold flavors, be careful not to overwhelm it. Balance is key.
- Ignoring expiration dates: Pay attention to the “use by” or “sell by” date on the packaging.
Frequently Asked Questions (FAQs)
Is blue cheese safe to eat?
Yes, blue cheese is generally safe to eat. The Penicillium molds used in its production are different from the molds that cause spoilage. However, pregnant women should consult their doctor, as some health organizations advise against consuming unpasteurized cheeses due to the risk of Listeria.
What does blue cheese taste like?
Blue cheese has a distinctively sharp, salty, and tangy flavor. The intensity of the flavor varies depending on the type of blue cheese. Some varieties are milder and creamier, while others are more pungent and assertive.
Why does blue cheese smell so strong?
The strong smell of blue cheese comes from the breakdown of fats and proteins during aging by the Penicillium molds. These molds produce compounds that contribute to the cheese’s characteristic aroma.
Can I be allergic to blue cheese?
Yes, it’s possible to be allergic to blue cheese, although it’s relatively uncommon. Allergic reactions are usually caused by the proteins in the milk or the Penicillium molds. People with a milk allergy are at higher risk.
How do I know if my blue cheese has gone bad?
If your blue cheese develops a strong ammonia smell, excessive mold growth beyond the characteristic veining, or a slimy texture, it’s likely spoiled and should be discarded.
What’s the best way to serve blue cheese?
Let blue cheese come to room temperature for about 30 minutes before serving. Serve it with crackers, bread, or fruit to complement its flavor. Pairing it with wine or beer can also enhance the tasting experience.
Is blue cheese vegetarian?
Some blue cheeses are vegetarian, while others are not. The key factor is the type of rennet used. Rennet is an enzyme used to coagulate milk. Animal rennet comes from the stomach lining of animals, while vegetarian rennet is derived from microbial or vegetable sources.
Can I freeze blue cheese?
Freezing blue cheese is generally not recommended, as it can alter the texture and flavor. It may become crumbly and less creamy. However, if you need to freeze it, wrap it tightly in plastic wrap and then in foil to minimize freezer burn.
What wines pair well with blue cheese?
Sweet wines, such as Sauternes or Port, often pair well with blue cheese, as the sweetness balances the cheese’s saltiness. Red wines with bold fruit flavors, like Cabernet Sauvignon, can also complement the cheese.
Is blue cheese healthy?
Blue cheese contains calcium, protein, and other nutrients. However, it’s also high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.
How long does blue cheese last?
Blue cheese can last for several weeks in the refrigerator if stored properly. Check the “use by” or “sell by” date on the packaging for specific recommendations.
Can I make my own blue cheese?
Yes, it’s possible to make your own blue cheese at home, but it requires specialized equipment, knowledge, and careful attention to detail. It is not a beginner cheese-making project. Many kits and recipes are available online.