Blue cheese is a distinctive category of cheese, recognizable by its striking blue or green veins and often pungent aroma. These characteristics set it apart, making it a unique ingredient. Its visual appeal and bold flavors contribute to its special place among cheeses.
Defining Blue Cheese
Blue cheese is broadly defined as any cheese featuring blue or blue-green molds distributed throughout its interior. This internal marbling typically results in a cheese with a strong, sharp flavor profile and a characteristic pungent odor. Textures can range widely, from creamy and soft to firm and crumbly, depending on the specific variety and aging process. Blue cheese is believed to have originated from accidental discoveries in caves, where natural conditions fostered the growth of beneficial molds on forgotten cheeses.
The Role of Mold in Blue Cheese Creation
The signature blue veins in these cheeses are primarily formed by specific strains of mold, mainly Penicillium roqueforti, though Penicillium glaucum is also used in some varieties. Cheesemakers introduce these mold spores into the milk or directly into the cheese curd, where they remain largely dormant until oxygen is introduced. To encourage mold growth, cheese wheels are pierced with thin needles. These perforations create air tunnels, allowing oxygen to penetrate the cheese’s interior, which is essential for the Penicillium molds to thrive. As the mold grows, it breaks down fats and proteins within the cheese, producing compounds like methyl ketones that are responsible for blue cheese’s distinctive sharp, piquant flavor and aroma.
Varieties, Flavors, and Culinary Applications
The world of blue cheese offers a diverse range of varieties, each with unique flavor profiles and textures. Roquefort, a French sheep’s milk cheese, is known for its crumbly texture and sharp, tangy, and complex flavor. Gorgonzola, an Italian cow’s milk cheese, can be either sweet and buttery (Dolce) or more pungent and crumbly (Piccante), with a distinctive sharp tang from its blue veining. Stilton, an English cow’s milk cheese, is characterized by its rich, mellow flavor, creamy texture, and pungent aftertaste, often enjoyed with port wine.
Blue cheese is highly versatile in culinary applications. It pairs well with sweet elements like fruits (pears, apples, and figs), honey, and fruit jams, which balance its intense flavor. Nuts like walnuts and almonds offer a crunchy contrast, while crusty bread or crackers provide a neutral base. Beyond cheese boards, blue cheese enhances salads, dressings, sauces for meats, and can be crumbled into pasta dishes or onto burgers.
When considering beverage pairings, sweet wines such as Port, Sauternes, and Moscato d’Asti are classic choices, as their sweetness complements the cheese’s saltiness. Full-bodied red wines like Cabernet Sauvignon or Syrah, and certain beers, including stouts, porters, or even some IPAs, can also create harmonious pairings. Proper storage is important to maintain freshness and prevent mold spread; wrapping blue cheese in parchment paper and then in beeswax paper allows it to breathe while keeping it separate from other items.