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Known for its distinctive blue or green mould veins, blue cheese is a distinct and tasty type of cheese. Its flavour, which is strong, acidic, and occasionally salty, makes it popular among cheese lovers.
Although versions employing sheep's or goat's milk are also available, it is primarily prepared from cow's milk. The specific moulds, such as Penicillium roqueforti or Penicillium glaucum, that are introduced throughout the cheese-making process are what cause the distinctive blue veins. These moulds provide a remarkable blue-green marbling and a singular, strong scent.
Whether it is used on pizza or a charcuterie board, blue cheese has an undeniable allure. If you prefer salty, pungent cheese, blue cheese has probably already captured your heart. Among the various options for blue cheese are Roquefort, Stilton, Gorgonzola, and other delectable varieties. It might be crumbled and awaiting a dressing, sauce, or dip in your refrigerator.
A variety of complimentary flavours work nicely with blue cheese. Its robust, creamy, and tangy flavour pairs well with sweet toppings like honey, ripe pears, or figs. With the help of acidic ingredients like balsamic vinegar or citrus fruits, the cheese's saltiness and funky flavour are balanced. Walnuts give a nutty undertone and a crunchy texture that accentuate the cheese's richness.
Additionally, blue cheese can be a flavorful complement to grilled meats or burgers because of its potent flavour. It pairs amazingly well with bold reds like Cabernet Sauvignon or sweet dessert wines like Sauternes.
But did you know that in addition to the varieties that are frequently seen in supermarkets, there are other kinds of blue cheese? So good news if you thought you had no other options! There are many different types of blue cheese for your taste buds to discover.
Roquefort:
French Roquefort, also known as the "King of Cheeses," is frequently regarded as the first blue cheese. A young shepherd from Roquefort-sur-Soulzon is said to have abandoned his bread and cheese in a cave while pursuing a young woman.
He came back to find his meal changed by mould, yet he still chose to eat it. What follows is history. Ewe's milk is used to make Roquefort. Among blue cheeses, it offers the richest flavour and aroma. It tastes sharp, extremely salty, and acidic, and has a strong odour.
Gorgonzola:
The pinnacle of blue cheese is something like gorgonzola. As soon as it is presented, it appears on every platter and swiftly vanishes. Gorgonzola, which gets its name from the town where it was first made in northern Italy, has become a mainstay in numerous dishes.
What makes Gorgonzola popular among cheese lovers everywhere? Its distinct flavour, which to some gives the impression of being in the middle of a rural farmhouse surrounded by beautiful grass fields, may be the cause.
Danablu:
A Danish cheesemaker by the name of Marius Boel invented this cheese in the early 20th century. He tried to recreate the Roquefort cheese's well-known flavour, texture, and taste with this dish. A semi-soft, creamy cheese created from cow's milk is Danish Blue. Traditionally, the cheese is matured for 8 to 12 weeks in a cave or other dark, damp location.
Stilton:
One of every cheese lover's wildest desires is to have dinner with some slices of Stilton and a drink of port. Although this English cheese is frequently mistaken for Gorgonzola, it has a completely different flavour.
Stilton will kiss you farewell with an unforgettable salty kick after welcoming your taste buds with creamy and nutty undertones. Its marble-like appearance adds to its attractiveness and makes it the ideal addition to any charcuterie board.
Cabrales:
Among blue cheeses, Spanish Cabrales are distinctive. It is made from one, two, or even three different types of milk, unlike the majority of blue cheeses. It offers a unique flavour profile and can be created from raw, unpasteurized cow, goat, or sheep milk. Cabrales is a native of the northern Spanish area of Asturias, which has a moderate Atlantic climate.
Cabrales is visually striking. It has a deeper, yellowish paste with blue-grey veins running through it. Its high-fat content, at least 45%, accounts for its firm yet creamy texture. It has a strong, salty, and mildly peppery flavour. As the cheese ages, it becomes more acidic and harsh.
Monte Enebro:
Although there are many varieties of goat cheese, only the incredible Monte Enebro can transport your taste buds to heaven. Despite being a newcomer, this dairy product with Spanish origins has shown that it is not here to mess about.
Contrary to popular belief, Monte Enerbo is not a blue cheese, although it is frequently categorised as one because of its flavour and texture characteristics. The former is truly unique; it gets stronger towards the middle and has a distinct lemony finish that will captivate you.
Valdeon:
Spanish Valdeon has a peppery flavour that strongly resembles the "blue" flavour, similar to Cabrales. Traditional methods for ageing and wrapping this cheese include sycamore leaves. The cheese gains a delicate flavour as a result.
It was once a variation of Cabrales. Only cheese from the town of Cabrales, nevertheless, may use the name. As a result, Valdeon developed its own unique identity. Its assertive, tart flavour goes nicely with sweet delicacies. For instance, the concentrated sweetness of quince paste wonderfully complements the saltiness of the cheese.
