I suspect I have a blue cheese addiction and I can't imagine going without it for more than a couple of days. These curds are then injected further with the mold and channels are created with rods to encourage mold spore germination, giving it that ideal bluish-green veining. I love and adore it, too. The end result, therefore, will be less ammoniated, with less bitter flavours. The loaves are then wrapped and aged for another 3 to 10 months. And so it's said this was the birth of Roquefort cheese. Blue cheese – what is the blue mould, and how does it come about? The result is a lightly-veined, mild, sweet, milky, positively smearable cheese that would like to be eaten alongside a glass of Moscato, or stirred into some risotto, or just on a spoon. Now I am smiling. Country: ItalyRegion: LombardiaMilk type: Cow. Zis is a vunderful 'ub! Intense and rich, the taste is complex, opening with creamy and nutty specks, followed by a salty finish that sticks to your palate. Austwick, The harder cheeses last longer, more like 2-3 weeks. The other blue mold type, Penicillium glaucum, is way milder, and tastes like toasted hazelnuts and chocolate. JS Matthew from Massachusetts, USA on August 21, 2011: Congratulations for being selected for the Hub of the Day! Stilton has a beautiful interior, streaked like marble, and the texture is crumbly and almost soft - relatively delicate compared to its stout and bold flavors. Thanks. The cheese by itself is a bit strong for me, but I still love it. Following the descriptive words is a brief explanation to help you conjure up what the cheesemonger might be talking about regarding your next cheese platter. Do write more ! charanjeet kaur from Delhi on June 11, 2010: Man this is indeed lots of information for me to process. What makes this cheese so unique for a blue is how little "blue" there actually is in it. I would love to know what alternatives in terms of sharpness there are to Cabrales just to increase options. As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two. This was a fun and informative hub to read! Of course, there's always the “best if used before” dates on the package. Of course, the largest selection available is the blue cheese that's sold online. Everything from raw vegetables to cookies. It is packed well with information about blue chees. Maytag is crumbly and literally melts in your mouth. Stilton, a hard cheese, takes second place here in terms of pungent flavor. Congratulations on winning a contest with one of your first hubs! Learn more about Bleu de Termignon from this documented visit to one of the last three producers. wow, this is a very comprehensive (and lovely) hub! But this changed as science progressed (1940s onwards) – the specific strains of Penicillium roqueforti moulds that produced the best flavours could be selected, refined and cultured by dairy scientists for use in producing ‘blue’ cheese. By using The Spruce Eats, you accept our, The 8 Best Christmas Beers to Spread Holiday Cheer in 2020, 15 Delicious Pumpkin Bread Recipes for Fall, The 12 Best Wines to Pair with Turkey in 2020, Essential Tips for Pairing Cheese and Honey. Well, yes it is, and it’s the mould that makes the cheese taste delicious! very informative and well written. Congrats on the win. Walking into a cheese shop can be like trying to decipher a secret language. © 2020 Condé Nast. This happens naturally in any cheese, but blue mould accelerates the process. A good cheese-maker can use slightly less salt if they can control the blue mould through other means such as slower maturation or less piercing; this helps produce a more rounded flavour. I Love Danish Blue ,She who must be obeyed wont kiss me after it.She for some reasons thinks it stinks!Sant Agur nice too as is Stilton,Yorkshire Blue,and Shropshire Blue. Very informative hub, it was a pleasure to read. The size and quantity of needles and the amount of piercing will determine whether the cheese will be more or less oxygenated, and therefore the amount of blueing. How to store your cheese – and watch for signs that the cheese has gone bad - get the answers here! Country: SpainRegion: Castilla y LeonMilk type: Goat. My Dad also loves blue cheese and is allergic to penicillin-luckily he has no reaction to foods. As a general rule, the soft and creamy blue cheeses have less of the strong punch the firmer cheeses have. Gorgonzola is made by first warming the milk with the lactic acid bacteria along with the mold spores so that it separates into curds. Penicillium roqueforti itself (and the enzymes it releases) aggressively breaks down the fat and protein in the cheese to give the texture, flavour and aroma associated with blue cheese: sharp, strong and piquant. I was miserable when I wrote the hub. Think I'll visit the kitchen. Country: FranceRegion: AuvergneMilk type: Cow. Because the paste is so cakey, you want something with bubbles to lift it off your palate. Sign up here. Rennet is enzymes that coagulate milk and separate the curds from the whey. You have here is one comprehensive hub, I only new cheese as cheese and you opened by an entire new world of blue cheese to me. If you ever have an opportunity to have Rogue River Valley blue cheese (Oregon), I suggest you try it. good job. Get easy-to-follow, delicious recipes delivered right to your inbox. Once the milk has curdled, it is cut, separated and left for the whey to strain off. Brenda Barnes from America-Broken But Still Beautiful on August 26, 2011: I have been miserable ever since I read this Hub. Wann immer man Käsekuchen isst, wünscht man sich doch, köstliche Blaubeeren würden das Vergnügen noch toppen. Penicillium roqueforti strain has been specifically chosen for cheese because it adds flavour. Here's a sneak peek of what this article will cover: I'm relatively certain if my grandmother taught me why this cheese is blue, it would have ended my love affair quite abruptly. I also love the way you laid it out. I grew up eating blue cheese, always Roquefort, as it was my grandmother's favorite. Fortunately, she kept that a secret from me, and it was something I came to learn on my own when I was old enough to handle it. Audrey Kirchner from Washington on June 10, 2010: Wow very informative and well-written. It takes second place on my list due to its spicy bite and tangy flavor. "Mustiness"? Exhausted, despondent, and starving, he returned to the caves where he'd placed his lunch. Any firm blue cheese, like Stilton, should be first wrapped in wax paper, then sealed in an airtight plastic bag and placed in your refrigerator's cheese drawer. The oils give it a smoothness that compliments the crumbliness. It also had the lowest sodium content of the brands we tried, at 7 percent of someone’s daily recommended sodium intake per serving. As the blue veins develop they enhance the flavour of the cheese. This meant they could inoculate the milk with specific blue cheese moulds to make more-consistent cheese with specific flavour profiles. But whenever I ask people for a sharp blue cheese, they recommend all kinds of blue cheese, including Gorgonzola Picante and Stilton, which unfortunately don't even come close. It must be a drag to be allergic to penicillin, but I'm sure there are ways around it. A firm blue cheese will have a nutty or smoky smell and should never have a strong, gamey odor. This will help to stop further development of blue mould but breakdown of fats can continue. It raises the pH (acidity) of the cheese helping with texture and flavour. I'd stay clear of blue cheese then. Money Glitch from Texas on June 10, 2010: Congrats,on your win! And are you doing this with your feta yet? How blue cheese is Made. Auch das durchdringende Aroma, das der Skunk-Abstammungslinie entspringt, gibt sich klar zu erkennen. Will surely look out for them next time I hit the grocery. Okay, okay. I love blue/bleu cheese. Marie’s flavor is pretty comparable to Ken’s or Kraft’s with a slightly stronger blue cheese taste. As substitutes go, few do better than Gorgonzola. Try it with pumpkin seed oatcakes. Excellent info thanks! Fancy trying some interesting and different blue cheeses? He searched tirelessly for days but alas, he could not find her. It is good, super filling and loaded with fat, too!!! Catherine Simmons from Mission BC Canada on August 21, 2011: Although I'm from Derbyshire I still like Danish Blue the best. Du kannst mehr über die von uns verwendeten Cookies erfahren und lernen, wie Du mit ihnen umgehen kannst, indem Du unsere. coolmompublishing from Georgia on June 26, 2010: I just wanted to let you know that I am extremely allergic to the whole penicillin family, but I am able to eat blue cheese. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese.
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