Blue vein cheese, often simply called blue cheese, is a world unto itself. It’s a category of cheese characterized by its distinctive blue or green veins, the result of introducing specific molds during the cheesemaking process. The flavor profiles are incredibly diverse, ranging from mild and creamy to intensely sharp and pungent. Finding the “best” blue cheese is a subjective journey, influenced by individual preferences and intended use. This article explores the different types of blue cheese, their characteristics, and factors that contribute to their unique qualities, helping you discover your own perfect blue.
Understanding Blue Cheese: The Science and Art
Blue cheese owes its signature appearance and flavor to the introduction of Penicillium molds, most commonly Penicillium roqueforti or Penicillium glaucum. These molds are either added to the milk during the cheesemaking process or introduced later by piercing the cheese with needles, allowing air to circulate and the mold to grow throughout the interior.
The piercing process is crucial. It provides the oxygen the mold needs to flourish. The molds then break down proteins and fats, producing the characteristic blue veins and contributing to the cheese’s complex flavors and aromas.
The type of milk used – cow, sheep, or goat – also significantly impacts the final product. The origin of the milk, the animal’s diet, and the cheesemaking techniques all contribute to the cheese’s unique terroir.
A World Tour of Blue Cheese Varieties
Blue cheese is produced globally, with each region and cheesemaker bringing its own unique approach to the process. Some of the most renowned blue cheeses include Roquefort, Gorgonzola, Stilton, and Bleu d’Auvergne.
Roquefort: The King of Blues
Roquefort, produced in the south of France, is arguably the most famous blue cheese. It is made exclusively from the milk of Lacaune sheep and aged in the natural Combalou caves of Roquefort-sur-Soulzon.
The unique environment of these caves, with their constant temperature and humidity, plays a vital role in the development of Roquefort’s complex flavor. It is known for its sharp, salty, and slightly tangy taste, with a moist and crumbly texture. The blue veins are prominent and evenly distributed. Roquefort is a Protected Designation of Origin (PDO) cheese, ensuring its authenticity and adherence to strict production standards.
Gorgonzola: Italian Creaminess
Originating from Italy, Gorgonzola comes in two main varieties: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy). Both are made from cow’s milk.
Gorgonzola Dolce is younger and milder, with a creamy, almost buttery texture and a slightly sweet flavor. The blue veins are less pronounced than in other blue cheeses.
Gorgonzola Piccante, also known as Gorgonzola Naturale or Montagna, is aged longer and has a firmer texture and a stronger, more pungent flavor. The blue veins are more abundant and the taste is sharper. Gorgonzola is a Protected Designation of Origin (PDO) cheese, ensuring it is produced in specific regions of Italy using traditional methods.
Stilton: The Quintessential English Blue
Stilton is an English cheese made from cow’s milk. It is known for its cylindrical shape and distinctive blue veins radiating from the center.
Stilton has a rich, complex flavor that is both creamy and tangy, with a slightly nutty aftertaste. The texture is crumbly yet moist. Similar to Roquefort, Stilton is a Protected Designation of Origin (PDO) cheese, meaning it must be produced in specific counties in England using traditional methods.
Bleu d’Auvergne: French Mountain Cheese
Bleu d’Auvergne is a French blue cheese made from cow’s milk in the Auvergne region. It is known for its creamy texture and strong, pungent flavor.
Compared to Roquefort, Bleu d’Auvergne is creamier and less salty. It is pierced more extensively than other blue cheeses, resulting in a more even distribution of blue veins. Bleu d’Auvergne is a Protected Designation of Origin (PDO) cheese, ensuring its authenticity and adherence to traditional production methods.
Other Notable Blue Cheeses
Beyond these well-known varieties, many other excellent blue cheeses are worth exploring. These include:
- Cashel Blue (Ireland): A creamy, mild blue cheese with a slightly sweet flavor.
- Shropshire Blue (England): A vibrant orange-colored blue cheese with a tangy, slightly acidic flavor.
- Danish Blue (Danablu): A strong, salty blue cheese with a slightly bitter aftertaste.
- Valdeón (Spain): A strong, pungent blue cheese often wrapped in chestnut leaves.
Factors Influencing Blue Cheese Flavor
The flavor of blue cheese is influenced by a multitude of factors, including:
- Type of Milk: Cow’s milk tends to produce milder, creamier cheeses, while sheep’s milk results in sharper, more complex flavors. Goat’s milk blue cheeses often have a tangy, earthy flavor.
- Type of Mold: Penicillium roqueforti and Penicillium glaucum impart distinct flavor profiles. Some cheesemakers use proprietary strains of mold, further differentiating their cheese.
- Aging Process: The length and conditions of aging significantly impact the cheese’s flavor and texture. Longer aging typically results in a stronger, more pungent flavor.
- Terroir: The environment in which the milk is produced, including the animal’s diet and the climate, influences the cheese’s flavor.
- Cheesemaking Techniques: The cheesemaker’s skill and experience play a crucial role in the final product.
Serving and Pairing Blue Cheese
Blue cheese can be enjoyed in various ways. It is delicious on its own, as part of a cheese board, or incorporated into recipes.
When serving blue cheese, it is best to bring it to room temperature for at least 30 minutes to allow the flavors to fully develop.
Blue cheese pairs well with a variety of foods and beverages. Some popular pairings include:
- Fruits: Pears, apples, figs, and grapes. The sweetness of the fruit balances the sharpness of the cheese.
- Nuts: Walnuts, pecans, and almonds. The nuts add a textural contrast and complement the cheese’s flavor.
- Honey: The sweetness of honey complements the saltiness of the cheese.
- Crackers and Bread: Choose crackers or bread that are not too strongly flavored, so they don’t overpower the cheese.
- Wine: Sweet wines like Sauternes and Port pair particularly well with blue cheese. Red wines with bold flavors, such as Cabernet Sauvignon, can also complement stronger blue cheeses.
- Beer: Rich, malty beers, like barley wines and stouts, often pair well with blue cheese.
Blue cheese can also be used in a variety of recipes, such as:
- Salads: Blue cheese adds a tangy flavor to salads.
- Sauces: Blue cheese can be melted into sauces for pasta or meat.
- Dips: Blue cheese dip is a popular appetizer.
- Pizza: Blue cheese can be used as a topping for pizza.
Choosing the Right Blue Cheese for You
With so many varieties of blue cheese available, choosing the right one can be overwhelming. Consider the following factors when making your selection:
- Flavor Preference: Do you prefer a mild and creamy blue cheese or a strong and pungent one?
- Texture Preference: Do you prefer a crumbly or creamy texture?
- Intended Use: Are you planning to eat the cheese on its own, use it in a recipe, or pair it with wine?
- Budget: Blue cheeses range in price, so consider your budget when making your selection.
Experiment with different varieties of blue cheese to discover your favorites. Ask your local cheesemonger for recommendations and samples. Don’t be afraid to try something new! The world of blue cheese is vast and rewarding, offering a delicious adventure for every palate. Remember that personal preference is key; what one person considers the “best” might not be the same for another. Embrace the diversity and enjoy the journey of discovering your perfect blue.
What makes a blue cheese a “blue” cheese?
The defining characteristic of blue cheese is the presence of blue or blue-green veins throughout its body. This veining is a result of the cheese being inoculated with Penicillium mold, typically Penicillium roqueforti, during the cheese-making process. These molds thrive in the internal environment of the cheese and contribute significantly to its distinctive flavor and aroma.
The mold works its magic by breaking down proteins and fats within the cheese, producing compounds that contribute to its characteristic sharp, pungent, and sometimes salty flavors. The environment in which the cheese is aged, including humidity and temperature, also plays a role in the development and intensity of the blue veining and the overall flavor profile.
What are the main factors that determine the “best” blue cheese?
Determining the “best” blue cheese is subjective and depends heavily on individual preferences. However, several factors consistently influence the quality and appeal of a blue cheese. These include the type of milk used (cow, sheep, or goat), the specific strain of Penicillium mold employed, the aging process, and the cheesemaker’s expertise.
Furthermore, flavor balance is key. The best blue cheeses exhibit a harmonious blend of flavors, including the sharpness of the mold, the creaminess of the base cheese, and often a subtle sweetness or nutty undertone. Texture also plays a significant role, with desirable qualities ranging from crumbly to smooth and creamy, depending on the variety.
What are some popular varieties of blue cheese and how do they differ?
Several renowned varieties of blue cheese exist, each with a distinct character. Roquefort, made from sheep’s milk in France, is known for its sharp, peppery flavor and moist, crumbly texture. Stilton, an English cow’s milk blue, is characterized by a rich, savory flavor and a slightly firmer, drier texture.
Gorgonzola, an Italian cow’s milk blue, comes in two primary styles: Dolce (sweet) and Piccante (spicy). Gorgonzola Dolce is creamy and mild, while Gorgonzola Piccante is more intense and pungent. These differences in milk source, aging, and specific mold strains contribute to the unique flavor profiles and textures of each variety.
How should blue cheese be properly stored to maintain its quality?
Proper storage is crucial for preserving the flavor and texture of blue cheese. It’s best to wrap blue cheese tightly in parchment paper or cheese paper. This allows the cheese to breathe while preventing it from drying out and absorbing unwanted odors from the refrigerator. Avoid using plastic wrap, as it can trap moisture and lead to undesirable mold growth.
Alternatively, you can store blue cheese in an airtight container lined with a damp paper towel. This helps to maintain humidity and prevent the cheese from drying out. Store blue cheese in the crisper drawer of your refrigerator, away from strong-smelling foods. When properly stored, blue cheese can last for several weeks.
What are some good food pairings for blue cheese?
Blue cheese’s bold flavor pairs exceptionally well with a variety of foods and beverages. Its sharpness is beautifully complemented by sweet accompaniments like honey, figs, and pears. The contrast between the salty, pungent cheese and the sweetness of these fruits creates a delightful flavor explosion.
Furthermore, blue cheese makes an excellent addition to salads, especially when paired with walnuts, pecans, or other nuts. It also shines alongside crusty bread, crackers, and grilled meats. Wine pairings should lean towards sweeter options, such as port or dessert wine, to balance the cheese’s intensity, or try a bold red wine like Cabernet Sauvignon.
Can blue cheese be cooked or is it best served cold?
Blue cheese can be enjoyed both cooked and cold, offering different culinary experiences. When served cold, the full range of its flavor complexities is showcased, allowing for a more nuanced appreciation of its sharpness and texture. Serving at room temperature allows the flavors to fully develop.
When cooked, blue cheese melts beautifully and adds a rich, savory flavor to dishes. It is commonly used in sauces, dips, and gratins. It can also be crumbled on top of burgers, pizzas, or pasta dishes to add a distinctive flavor boost. Keep in mind that cooking can mellow the intensity of the blue cheese, so consider using a generous amount if you desire a strong flavor.
Is blue cheese safe to eat for everyone, including pregnant women?
Blue cheese is generally considered safe for most people to eat, however, pregnant women should exercise caution. The primary concern lies with the potential presence of Listeria monocytogenes, a bacteria that can be harmful to pregnant women and their unborn children. However, pasteurized blue cheese is generally considered safe.
It’s recommended that pregnant women consume only blue cheese that has been pasteurized and properly stored. Look for labels that explicitly state “pasteurized milk” was used. If unsure, it’s always best to err on the side of caution and avoid blue cheese altogether during pregnancy. Consult with your healthcare provider for personalized advice.