The blue cheese family consists of many different types of blue cheese, each with its own signature flavor and texture.
There are crumbly blue cheeses, creamy blue cheeses, strong and pungent blues cheese, and mild blue cheeses. Blue cheeses really do provide a feast for your senses.
In this article, we’ll explore the different types of blue cheese, their history, and how to choose the right one (or ones) for you.
What is Blue Cheese?
Blue cheese is a type of cheese made from cow’s milk or goat’s milk and aged for a minimum of three months. While blue cheese can be made from a variety of milk types, it is most commonly made from cow’s milk.
During the aging process, the cheese is injected with spores of blue or green mold, giving it its unique flavor and appearance. The mold is what gives blue cheese its distinct flavor and aroma.
History of Blue Cheese
Blue cheese dates back to the Middle Ages when it was first made in Europe.
The cheese was created by accident, as the cheesemakers did not understand the science behind the blue-green mold that naturally occurred in their cellars.
Over time, the cheese makers began to understand the characteristics of the mold and how to manipulate it, resulting in the development of different types of blue cheese.
The earliest known written reference to blue cheese dates back to 1602, when the Dutch physician Hugo de Vries wrote of a “rotten cheese that was much appreciated by connoisseurs.”
Since then, blue cheese has become a popular ingredient in many dishes, and its popularity continues to grow.
Types of Blue Cheese
There are many different types of blue cheese, each with its own unique flavor and texture.
Gorgonzola
Gorgonzola is a type of blue cheese that originated in Italy and was first created in the small Italian town of Gorgonzola, near Milan, in 879 AD. It is often considered to be one of the oldest known blue cheeses, and is made using cow’s milk.
Gorgonzola is a creamy blue cheese with a sharp, tangy flavor. It is also known for its distinct blue-green veins, which are created when the cheese is injected with mold spores. Gorgonzola cheese is often used in cooking, and is a popular ingredient in a variety of dishes. including blue cheese dressing.
There are two main types of Gorgonzola cheese: the sweet variety, and the spicy variety. The sweet variety is milder in flavor and has a creamier texture. The spicy variety has a stronger flavor and a firmer texture. Both types of Gorgonzola cheese are available in a variety of forms, including crumbled, sliced, and shredded.
Gorgonzola cheese pairs well with a variety of foods, including fruits, nuts, and vegetables. For a sweet and savory combination, pair Gorgonzola cheese with pears, apples, or honey. For a more savory flavor, try pairing Gorgonzola with walnuts, hazelnuts, or roasted red peppers. Gorgonzola also pairs well with wines, such as Chardonnay, Sauvignon Blanc, and Pinot Grigio.
Roquefort
Roquefort cheese has a long and rich history that dates back to the Middle Ages. It is believed that the cheese was first made by a shepherd who left a piece of cheese in a cave in Roquefort-sur-Soulzon. When he returned to the cave, he noticed that the cheese had developed blue veins and a unique flavor. He then decided to start selling the cheese, and it quickly became popular.
Roquefort is a blue cheese that is made from sheep’s milk and aged in a limestone cave in Roquefort-sur-Soulzon, France. It has a smooth, creamy texture and a flavor that is slightly salty and tangy.
Roquefort cheese is made with a specific type of mold called Penicillium roqueforti. This mold gives the cheese its distinctive blue veins and its unique flavor. The cheese is made by adding the mold to the sheep’s milk, which is then left to ripen in the caves of Roquefort-sur-Soulzon. The cheese is then aged for a minimum of 60 days. The longer the cheese is aged, the stronger and more intense its flavor becomes.
Roquefort cheese is available in a variety of different varieties. The most common types are Roquefort de la Roquette, Roquefort de Pouilly, Roquefort de Carles, and Roquefort de Lomagne. Each of these varieties has a unique flavor profile and texture.
Roquefort de la Roquette is a creamy, mild, and smooth variety of Roquefort cheese. It is aged for a minimum of 60 days and has a mild flavor with a slightly salty finish.
Roquefort de Pouilly is a more intense variety of Roquefort cheese with a stronger flavor and a slightly more pungent aroma. It is aged for a minimum of 90 days, and it has a strong, tangy flavor.
Roquefort de Carles is a milder variety of Roquefort cheese that is aged for a minimum of 120 days. It has a creamy texture and a slightly sweet flavor.
Roquefort de Lomagne is a mild and creamy variety of Roquefort cheese that is aged for a minimum of 150 days. It has a sweet, nutty flavor with a mild, salty finish.
Stilton
Stilton cheese is a type of cheese that is made from pasteurized cow’s milk. It has a distinct flavor that is tangy and slightly sweet, with a creamy, slightly crumbly texture. The cheese is typically white in color, with blue veins running throughout. It is classified as a “blue” cheese, meaning that it is made with a specific type of mold (Penicillium roqueforti) that gives it its unique flavor and appearance.
Stilton cheese has been produced in the English village of Stilton since the early 18th century. It is one of the few British cheeses that has been granted Protected Designation of Origin status, meaning that it can only be produced in certain areas of England. This ensures that its unique flavor and texture are preserved.
There are three main types of stilton cheese: blue, white, and cheddar. Blue stilton is the most popular type of stilton cheese, and it has a strong, distinctive flavor.
White stilton has a milder flavor and a softer texture than blue stilton. It is often used in desserts or as a spread. Cheddar stilton is a type of cheese that is made with a combination of cow’s milk and sheep’s milk. It has a mild flavor and a creamy texture.
Danish Blue
Danish Blue cheese is a type of semi-soft cheese made from cow’s milk. It is a mild, creamy cheese with a distinct blue-green color and a slightly sour, nutty flavor. The cheese has a creamy texture and a slightly crumbly texture.
This blue cheese is aged for several months, which gives it its unique flavor and aroma. It is often served as an appetizer with crackers or bread, or used as an ingredient in salads, sandwiches, and other dishes.
Danish Blue cheese has been around for centuries, but it has only recently gained widespread popularity. The cheese was first made in the 1700s in Denmark and then spread through Europe. Eventually, the cheese was exported to the United States in the 1800s and became a favorite among cheese lovers.
There are several different types of Danish Blue cheese, each with its own unique flavor and texture. The most common type is the Danish Blue Original, which is a mild, creamy cheese with a slightly sharp flavor. Other varieties include the Dutch Blue, which is a stronger, more pungent cheese; the French Roquefort, which is a crumbly, sharp cheese; and the Spanish Cabrales, which is a strong, pungent cheese.
Fourme d’Ambert
When it comes to cheese, few are as unique and distinctive as Fourme d’Ambert. This French cheese, named after the town of Ambert in the Auvergne region of France, has been made since the Middle Ages.
Fourme d’Ambert is a soft, blue cheese that is made from cow’s milk, and has a mild, nutty flavor with a hint of sweetness. The texture of Fourme d’Ambert is creamy and smooth, with a slightly crumbly texture. It has a bright yellow rind that is slightly tangy, and a pale yellow interior with blue veins running through it.
Fourme d’Ambert is a versatile cheese that can be enjoyed in many different ways. It is an excellent cheese for snacking, as it is creamy and mild. It is also great for cooking, as it melts well and adds a unique flavor to dishes.
Fourme d’Ambert is a great cheese to add to salads, sandwiches, and crackers, and it pairs well with many different wines. The bright yellow rind and pale yellow interior with blue veins make it a beautiful cheese to serve as well.
Cambozola
Cambozola is a German cow’s milk cheese sometimes referred to as ‘blue brie’. The cheese has a creamy texture – it has added cream – and a mild, slightly sweet flavor with a hint of sharpness. It is often used in salads, sandwiches, and sauces.
Cambozola is made using two cultures, Penicillium camemberti and Penicillium roqueforti which are used to make bloomy rind cheeses and blue cheeses respectively.
Blue Castello
Blue Castello is a type of blue cheese that originated in Denmark. It is made from cow’s milk and aged for a minimum of three months. The cheese has a creamy texture and buttery flavor with a hint of tanginess. It is often used in salads, sandwiches, and sauces.
How to Choose the Right Blue Cheese
Choosing the right blue cheese for your dish can be a challenge, as there are so many types to choose from.
The best way to choose the right blue cheese is to look at the type of dish you are making and the flavor profile you are looking for. Some blue cheeses, like Gorgonzola, are mild and creamy, while others, like Roquefort, are strong and salty.
From pasta sauce to blue cheese dressing, once you have determined the flavor profile you are looking for, you can then choose the type of cheese that will best complement the dish.
Storing Blue Cheese
Blue cheese should be stored in the refrigerator at a temperature of 40°F or below. Wrap the cheese in wax paper or aluminum foil to protect it from drying out.
Store blue cheese away from other strong-smelling foods, as the strong aroma of blue cheese can affect the flavor of the other foods.
Storing blue cheese can change its texture. Read here for more information on how to store cheese.
Is Blue Cheese Mold Safe to Eat?
The big question on everyone’s mind when it comes to blue cheese is whether it is safe to eat. The answer is yes, blue cheese is safe to eat. In fact, the mold that is used to make blue cheese is intentionally added to the cheese during the production process. The mold is not harmful to most people and is safe to consume in small quantities.
However, there are some exceptions to this. People who are allergic to mold or penicillin should avoid blue cheese, as it may trigger an allergic reaction. Additionally, pregnant women are advised to avoid soft cheeses, including blue cheese, as they may contain harmful bacteria that can cause food poisoning.
Health Risks Associated with Blue Cheese Mold
While blue cheese is generally safe to eat, there are some health risks associated with consuming mold. Mold can produce mycotoxins, which are toxic substances that can cause a range of health problems, including liver damage and cancer. However, the levels of mycotoxins in blue cheese are generally low and unlikely to cause harm unless consumed in very large quantities.
Additionally, people who are allergic to mold or penicillin may experience an allergic reaction when consuming blue cheese. Symptoms of an allergic reaction may include hives, swelling, and difficulty breathing.
Benefits of Eating Blue Cheese Mold
Despite the potential health risks associated with mold, blue cheese also has several health benefits. Blue cheese is a good source of calcium, which is essential for healthy bones and teeth. It also contains probiotics, which are beneficial bacteria that can improve digestive health and boost the immune system.
Furthermore, blue cheese is high in protein and low in carbohydrates, making it a good choice for people following a low-carb or ketogenic diet. It also has a strong, distinct flavor, which means that a little goes a long way, making it a good option for people who are watching their calorie intake.
How to Safely Consume Blue Cheese Mold?
To safely consume blue cheese, it is important to follow some basic food safety guidelines. First, make sure to buy blue cheese from a reputable source and check the expiration date before consuming. If the cheese smells bad or has visible mold growth on the surface, it should be discarded.
Second, pregnant women and people with mold or penicillin allergies should avoid blue cheese altogether. If you are unsure whether blue cheese is safe for you to consume, consult with your doctor or healthcare provider.
Finally, when consuming blue cheese, it is important to practice good hygiene and food handling practices. Make sure to wash your hands before handling the cheese and use clean utensils and cutting boards. Store the cheese in the refrigerator and consume it within a week of opening.
Common Misconceptions about Blue Cheese Mold
There are several common misconceptions about blue cheese mold that are worth addressing. One of the most common is the belief that the mold in blue cheese is the same as the mold that grows on bread or other foods. While both types of mold are members of the Penicillium family, they are different strains and have different properties.
Another misconception is that blue cheese is a high-risk food that should be avoided. While it is true that blue cheese can pose a risk to certain groups of people, it is generally safe to eat in moderation.
Blue Cheese Mold in Food Industry
Blue cheese mold is not just used in the production of blue cheese. It is also used in the food industry to produce a variety of other products, including yogurt, sour cream, and buttermilk. The mold is added to these products to give them a tangy flavor and to help with the fermentation process.
Additionally, blue cheese mold is used in the production of some types of antibiotics, including penicillin. The mold produces a compound called penicillin that has powerful antimicrobial properties and is used to treat a range of bacterial infections.
How Long does Blue Cheese Last?
Blue cheese can last up to three months when stored in the refrigerator. Wrap blue cheese in wax paper or aluminum foil to protect it from drying out.
Can Blue Cheese be Frozen?
Blue cheese can be frozen, but wrap it securely in wax paper or aluminum foil and place it in an airtight container before freezing. Use the cheese within three months of freezing. Note that freezing cheese changes its texture.
Conclusion
From Gorgonzola to Roquefort, there is sure to be a type of blue cheese that will delight your taste buds. While we have covered the more common varieties in this article, don’t forget that there are many other kinds of blue cheese that exist.
When choosing a blue cheese for your cheeseboard or dish, consider the flavor profile and texture you are looking for. Explore and experiment with as many types of blue cheese as you can, both on cheeseboards and in cooking…. the more the bluier!
