Got Any Blue Cheese

Got Any Blue Cheese?

Origin and History of Blue Cheese

Blue cheese is a type of cheese that has been inoculated with mold cultures, typically Penicillium roqueforti or Penicillium glaucum. These molds give the cheese its characteristic blue-green veins and distinctive flavor. Blue cheese has been produced for centuries, with evidence of its existence dating back to ancient Rome.

French Origins

Roquefort, one of the most famous blue cheeses, is believed to have originated in the Roquefort-sur-Soulzon region of France. Legend has it that a young shepherd boy left his lunch of rye bread and ewe's milk cheese in a cave while he sought shelter from a storm. When he returned days later, he found that the cheese had become veined with blue mold, creating the first Roquefort cheese.

Types of Blue Cheese

There are many different types of blue cheese, each with its own unique flavor and texture. Some of the most popular varieties include:

• Roquefort: A creamy, buttery cheese with a strong, salty flavor.
• Gorgonzola: A milder, sweeter cheese with a crumbly texture.
li>Stilton: A firm, crumbly cheese with a nutty, slightly bitter flavor.
• Danish Blue: A mild, creamy cheese with a slightly sweet flavor.

Flavor and Aroma

Blue cheese has a distinctive, pungent flavor that is often described as salty, sharp, and tangy. The flavor is primarily due to the presence of the mold cultures, which produce enzymes that break down the proteins and fats in the cheese. The aroma of blue cheese is also distinctive, with earthy, mushroomy notes.

Flavor Development

The flavor of blue cheese develops over time as the mold cultures grow and spread throughout the cheese. The longer the cheese is aged, the more intense the flavor becomes. Young blue cheeses have a milder flavor, while aged blue cheeses have a more complex, assertive flavor.

Production Process

The production process of blue cheese involves several key steps:

1. Milk Preparation: Cow's, goat's, or sheep's milk is used to make blue cheese. The milk is pasteurized and then inoculated with starter cultures.
2. Mold Inoculation: The milk is then inoculated with the mold cultures, Penicillium roqueforti or Penicillium glaucum. These molds are responsible for the development of the blue-green veins.
3. Curdling and Cutting: The milk is curdled using rennet, causing it to form into curds. The curds are then cut into small pieces.
4. Molding and Pressing: The curds are placed into molds and pressed to remove excess moisture. The molds are typically lined with cheesecloth to facilitate the development of the veins.
5. Aging: The cheese is then aged in a cool, humid environment for several weeks or months. During this time, the mold cultures grow and spread throughout the cheese, developing the characteristic blue-green veins and flavor.

Culinary Uses

Blue cheese is a versatile ingredient that can be used in a variety of culinary applications. It is commonly used as a table cheese, served alongside crackers, bread, and fruit. Blue cheese can also be used in salads, sandwiches, and pasta dishes. It adds a salty, tangy flavor to dishes, and its crumbly texture provides a contrasting element.

Pairing Suggestions

Blue cheese pairs well with a variety of flavors, including sweet, salty, and spicy. Some classic pairings include:

• Fruit: Pears, apples, and grapes.
• Nuts: Walnuts, almonds, and hazelnuts.
• Honey: Drizzled over blue cheese for a sweet and salty combination.
• Wine: Sauternes, Port, and Riesling.