Blue cheese, with its distinctive veining and pungent aroma, often conjures images of strong, assertive flavors. But within the blue cheese family, a spectrum of textures and tastes exists, ranging from crumbly and sharp to creamy and mild. If you’re seeking the softest, most decadent blue cheese experience, you’ve come to the right place. This guide will explore the world of soft blue cheeses, delving into the characteristics that define them and highlighting some of the most exceptional examples.
Understanding Softness in Blue Cheese
What exactly makes a blue cheese “soft?” It’s a combination of factors, primarily related to the cheesemaking process and the type of milk used.
A key determinant of softness is the moisture content. Softer blue cheeses tend to have a higher moisture content than their firmer counterparts. This is achieved through techniques like shorter aging periods, careful control of curd size during production, and the inclusion of ingredients that retain moisture.
The type of milk used also plays a crucial role. Cow’s milk, sheep’s milk, and goat’s milk each contribute distinct qualities to the final cheese. Generally, cheeses made with higher fat content milk tend to be softer. Cow’s milk is very commonly used, but the specific breed of cow can impact the fat content and, therefore, the softness.
Finally, the aging process significantly influences the texture. Soft blue cheeses are typically aged for a shorter period than harder varieties. This shorter aging time allows the cheese to retain more moisture and prevents it from developing a firm, crumbly texture. The method of aging, including temperature and humidity control, also contributes to the final softness.
Key Characteristics of Soft Blue Cheeses
Beyond the general factors influencing softness, soft blue cheeses share several distinguishing characteristics that make them particularly appealing.
Their texture is paramount. They are typically spreadable, sometimes almost liquid at room temperature, and offer a melt-in-your-mouth sensation. Unlike crumbly blue cheeses that fall apart, soft blues hold their shape relatively well, making them ideal for spreading on crackers or incorporating into sauces.
The flavor profile is usually milder than that of more assertive blue cheeses. While the characteristic blue cheese tang is still present, it’s often balanced by creamy, buttery notes. Some soft blue cheeses may even exhibit hints of sweetness or nuttiness, depending on the milk used and the cheesemaking process. The sharpness is usually more subdued, allowing the other flavor notes to shine.
Aroma is another important aspect. Soft blue cheeses tend to have a less pungent aroma than their firmer counterparts. The smell is still distinctively blue cheese, but it’s often more delicate and less overpowering. This makes them more approachable for those who are new to blue cheese or who prefer a milder flavor experience.
Exceptional Examples of Soft Blue Cheese
Numerous soft blue cheeses are available, each with its own unique character. Here are a few notable examples:
Stilton (when young)
While often categorized as a semi-hard blue cheese, young Stilton can possess a remarkably soft and creamy texture. Hailing from England, Stilton is made from cow’s milk and is known for its distinctive cylindrical shape and natural rind. When young, the cheese hasn’t fully dried out, leading to a softer, more yielding consistency. It retains the characteristic strong blue cheese flavor, but with a creamier mouthfeel.
Stilton is best enjoyed with pears, walnuts, or a drizzle of honey. Its assertive flavor pairs well with sweeter accompaniments.
Gorgonzola Dolce
Gorgonzola Dolce is a sweeter, creamier version of the more robust Gorgonzola. Originating from Italy, this cow’s milk cheese is known for its mild, slightly sweet flavor and its incredibly soft, almost spreadable texture. The blue veining is less pronounced than in Gorgonzola Piccante, and the overall flavor is much more delicate.
Gorgonzola Dolce is delightful on pizzas, in salads, or simply spread on crusty bread. Its mild flavor makes it a versatile addition to many dishes.
Bleu d’Auvergne
Bleu d’Auvergne, a French blue cheese made from cow’s milk, is known for its creamy texture and slightly spicy flavor. The cheese is produced in the Auvergne region of France and is characterized by its natural rind and its distinctive blue veins. While it has a more noticeable tang than Gorgonzola Dolce, its texture remains soft and spreadable, making it a great choice for those seeking a balance between flavor and creaminess.
Bleu d’Auvergne pairs well with figs, grapes, or a glass of Sauternes. Its spicy notes complement sweeter flavors.
Cambozola
Cambozola is a German blue cheese that bridges the gap between Camembert and Gorgonzola. Made from cow’s milk, it has a bloomy white rind similar to Camembert and a creamy texture with mild blue veining. The flavor is gentle and buttery, with a subtle hint of blue cheese tang.
Cambozola is excellent on a cheese board, melted in sandwiches, or paired with fruit. Its mild flavor makes it an approachable choice for blue cheese novices.
Cashel Blue
Cashel Blue is an Irish blue cheese made from cow’s milk. It’s known for its creamy texture and mild, slightly sweet flavor. The cheese is produced in County Tipperary and is characterized by its smooth, buttery texture and its delicate blue veins.
Cashel Blue is wonderful on salads, in soups, or served with apples and walnuts. Its mild flavor makes it a versatile cheese for both cooking and snacking.
Serving and Pairing Soft Blue Cheeses
To fully appreciate the delicate texture and flavor of soft blue cheeses, proper serving and pairing are essential.
Always serve soft blue cheese at room temperature. This allows the flavors to fully develop and the texture to become even more creamy and spreadable. Take the cheese out of the refrigerator at least 30 minutes before serving.
When pairing soft blue cheeses, consider contrasting flavors that will complement the cheese’s richness and tang.
Fruits: Pears, apples, figs, and grapes all pair wonderfully with soft blue cheeses. The sweetness of the fruit balances the cheese’s savory notes.
Nuts: Walnuts, pecans, and almonds provide a crunchy contrast to the creamy texture of the cheese.
Honey: A drizzle of honey adds a touch of sweetness and enhances the cheese’s flavor.
Crackers and Bread: Choose crackers or bread that are neutral in flavor to allow the cheese to shine. Crusty bread, water crackers, or fig and olive crisps are all excellent choices.
Wine: Sweet wines, such as Sauternes or Port, pair well with soft blue cheeses. The sweetness of the wine complements the cheese’s savory notes. Alternatively, a crisp white wine, such as Riesling or Gewürztraminer, can also provide a refreshing contrast.
Storing Soft Blue Cheeses
Proper storage is crucial to maintaining the quality and freshness of soft blue cheeses.
Wrap the cheese tightly in wax paper or cheese paper. This will allow the cheese to breathe while preventing it from drying out. Avoid using plastic wrap, as it can trap moisture and lead to mold growth.
Store the wrapped cheese in the refrigerator, preferably in the cheese drawer or a container designed for cheese storage.
Consume the cheese within one to two weeks of opening. Soft blue cheeses are more perishable than harder cheeses due to their higher moisture content.
If mold appears on the surface of the cheese, don’t panic. Simply cut off the affected area and enjoy the rest of the cheese.
Incorporating Soft Blue Cheese into Recipes
Soft blue cheese is incredibly versatile and can be incorporated into a wide range of dishes.
Salads: Crumble soft blue cheese over salads for a burst of flavor and creaminess. Pair it with greens, fruits, nuts, and a vinaigrette dressing.
Sauces: Melt soft blue cheese into sauces for pasta, chicken, or steak. The cheese will add a rich, savory flavor to the sauce.
Dips: Blend soft blue cheese with cream cheese, sour cream, or yogurt to create a delicious dip for vegetables, crackers, or chips.
Pizzas: Top pizzas with soft blue cheese for a unique and flavorful twist. Combine it with other cheeses, vegetables, and meats.
Sandwiches: Spread soft blue cheese on sandwiches for a creamy and flavorful addition. Pair it with grilled chicken, roasted vegetables, or cured meats.
Beyond the Basics: Exploring Niche Soft Blue Cheeses
While the cheeses mentioned above are readily available and widely appreciated, there’s a world of smaller-batch, artisanal soft blue cheeses waiting to be discovered. These cheeses often showcase unique terroir and cheesemaking techniques.
Look for locally produced blue cheeses at farmers’ markets or specialty cheese shops. These cheeses often use milk from local farms and are made with traditional methods.
Don’t be afraid to ask your cheesemonger for recommendations. They can guide you towards lesser-known soft blue cheeses that fit your taste preferences. They might even offer samples to help you make your decision.
Consider cheeses made with different types of milk. Sheep’s milk and goat’s milk blue cheeses offer distinct flavor profiles that can be a delightful departure from cow’s milk varieties. Each type of milk imparts a unique characteristic to the cheese.
By exploring these niche options, you can expand your palate and discover the full range of possibilities within the world of soft blue cheese.
What characteristics define a “soft” blue cheese?
The softness of a blue cheese refers primarily to its texture and moisture content. Softer blue cheeses typically have a higher moisture content than their firmer counterparts, leading to a creamy, spreadable consistency. They often lack the crumbly or firm structure found in cheeses like Stilton or Roquefort. The production process, including the type of milk used, the duration of aging, and the specific cultures introduced, heavily influences the final texture.
Beyond texture, the flavor profile of a soft blue cheese tends to be milder compared to stronger, more pungent blues. The increased moisture allows for a more subtle development of the blue mold, resulting in a less intense bite. This mildness makes them approachable for those who are new to blue cheese or prefer a more delicate flavor experience. Think of it as the difference between a sharp cheddar and a creamy brie; the process creates a distinct profile.
What are some examples of exceptionally soft blue cheeses?
Several blue cheeses are known for their incredibly soft and creamy textures. One prominent example is Cambozola, a German blue cheese that combines the richness of Camembert with the subtle tang of blue cheese. It’s exceptionally smooth and spreadable, with a delicate blue veining that contributes a mild, buttery flavor.
Another excellent choice is Saint Agur, a French blue cheese known for its double-cream richness. The extra cream added during production results in a luxuriously smooth and decadent cheese that melts beautifully on the tongue. Its flavor is milder than many other blues, making it a versatile option for pairing with fruits, crackers, or even melted into sauces.
How does the aging process affect the softness of blue cheese?
The aging process plays a crucial role in determining the texture of blue cheese. Generally, shorter aging periods result in softer cheeses. This is because the longer a cheese ages, the more moisture it loses, leading to a firmer, drier texture. The cultures responsible for the blue veining also continue to break down proteins and fats over time, which can impact the overall consistency.
Conversely, shorter aging allows the cheese to retain more of its original moisture content, resulting in a creamier, more spreadable texture. Producers carefully control the aging environment (temperature and humidity) to achieve the desired level of softness. They understand that manipulating these factors significantly influences the development of both the flavor and texture of the cheese.
What type of milk is best for producing a soft blue cheese?
The type of milk used significantly impacts the final texture of blue cheese. Cow’s milk, especially when high in butterfat, is commonly used to create soft and creamy blue cheeses. The fat content contributes to a richer, smoother texture that melts easily on the palate. Some producers also use blends of different milks to achieve a unique flavor and consistency.
While sheep’s milk and goat’s milk are sometimes used in blue cheese production, they tend to result in firmer, more tangy cheeses compared to cow’s milk. Sheep’s milk cheeses like Roquefort, for instance, are known for their distinctive flavor and crumbly texture. Therefore, cow’s milk with a high fat content is often preferred for creating the softest, most decadent blue cheese varieties.
What are some ideal food pairings for soft blue cheese?
Soft blue cheese’s mild flavor and creamy texture make it incredibly versatile for pairings. Sweet elements, such as honey, figs, or pears, complement the cheese’s subtle tang and richness perfectly. These pairings create a delightful balance of sweet and savory that enhances the overall flavor experience. Consider serving it with a drizzle of balsamic glaze for an extra layer of complexity.
For a more savory approach, try pairing soft blue cheese with crusty bread, crackers, or even crudités. The cheese’s creamy texture provides a delicious contrast to the crispness of the accompaniments. It also pairs well with walnuts or other nuts, which add a pleasant crunch and nutty flavor. Soft blue cheese can even be incorporated into salads or melted into sauces for a touch of richness and depth.
How should soft blue cheese be stored to maintain its texture and flavor?
Proper storage is crucial for maintaining the quality of soft blue cheese. It’s best to store it in the refrigerator, wrapped loosely in cheese paper or parchment paper. This allows the cheese to breathe while preventing it from drying out. Avoid wrapping it tightly in plastic wrap, as this can trap moisture and lead to a slimy texture.
To preserve its flavor, store the cheese away from strong-smelling foods in the refrigerator. Blue cheese can easily absorb odors, which can negatively impact its taste. Before serving, allow the cheese to come to room temperature for about 30 minutes. This will soften the texture and enhance its flavor, allowing you to fully appreciate its creamy, dreamy qualities.
Is it possible to make soft blue cheese at home?
While making any type of cheese at home requires patience and attention to detail, creating a soft blue cheese is certainly achievable. The process involves culturing milk, adding rennet to coagulate it, cutting the curds, and then introducing Penicillium Roqueforti mold to develop the characteristic blue veins. Maintaining a controlled environment for aging is crucial for successful results.
However, achieving the exact same texture and flavor as commercially produced soft blue cheeses can be challenging for home cheesemakers. The specific strains of cultures used, as well as the precise temperature and humidity controls employed in commercial facilities, can be difficult to replicate in a home kitchen. Despite these challenges, experimenting with homemade blue cheese can be a rewarding and educational experience for cheese enthusiasts.