Blue cheese. The name itself evokes a sense of intrigue, a hint of the unexpected. Its pungent aroma and striking appearance can be polarizing, dividing cheese lovers into two distinct camps: those who adore its bold flavor and those who find it, well, rather challenging. But regardless of your personal preference, a fundamental question remains: is blue cheese actually, truly, cheese? The answer, unequivocally, is yes. However, the journey from milk to that distinctive veined delight is a fascinating exploration of science, art, and a little bit of controlled mold growth.
The Foundation: What Makes Cheese Cheese?
To understand why blue cheese is indeed cheese, we first need to define what constitutes “cheese” in the first place. At its core, cheese is a dairy product made from the coagulation of milk protein, primarily casein. This process typically involves adding rennet, an enzyme that causes the milk to solidify into a curd. The curd is then separated from the whey, the liquid portion of the milk. This process is a cornerstone, whether the milk comes from cows, sheep, goats, or even buffalo, these basic steps lead to the formation of cheese.
Different types of cheese are created through variations in this basic process. These variations include the type of milk used, the specific cultures added, the temperature and humidity during aging, and any additional ingredients or processes applied. From the mildest mozzarella to the sharpest cheddar, each cheese owes its unique characteristics to these nuances.
The Blue Factor: The Role of Penicillium
So, where does the “blue” come in? This is where the magic – and the mold – happens. Blue cheese gets its signature veins and characteristic flavor from the introduction of specific strains of the Penicillium mold. These are not the same molds that grow on forgotten bread; these are carefully cultivated and selected strains like Penicillium roqueforti or Penicillium glaucum, which are safe for consumption and contribute significantly to the cheese’s flavor profile.
The Penicillium molds are introduced to the cheese at various stages of the cheesemaking process. Some cheesemakers add the mold spores directly to the milk before coagulation, while others inject them into the formed cheese curds. The mold needs air to thrive, so the cheese is often pierced with needles, creating channels that allow oxygen to circulate within the cheese. This oxygen exposure is crucial for the mold to grow and develop its characteristic blue-green veins.
The Penicillium mold breaks down proteins and fats in the cheese, producing a range of compounds that contribute to its distinctive flavor and aroma. These compounds include ketones, which contribute to the cheese’s characteristic blue cheese “bite,” and various other flavor compounds that give it its complex and often pungent character. The breakdown of proteins also contributes to the cheese’s often creamy and sometimes crumbly texture.
A World of Blue Cheeses: Variety is the Spice (and Mold) of Life
Blue cheese is not a monolithic entity. There is a wide array of blue cheeses, each with its own unique characteristics, flavor profile, and production methods. Some of the most well-known include:
- Roquefort: This is perhaps the most famous blue cheese, made exclusively from sheep’s milk in the Roquefort region of France. It has a sharp, tangy, and complex flavor, with a crumbly texture.
- Gorgonzola: An Italian blue cheese made from cow’s milk. It comes in two main types: Gorgonzola Dolce (sweet), which is milder and creamier, and Gorgonzola Piccante (spicy), which is firmer and more pungent.
- Stilton: An English blue cheese made from cow’s milk. It has a rich, creamy texture and a complex flavor that is both salty and nutty.
- Danish Blue: A creamy, salty, and pungent blue cheese made from cow’s milk. It often has a slightly bitter aftertaste.
These are just a few examples. Many other regional and artisanal blue cheeses exist, each with its own unique story and flavor profile. The type of milk used, the specific strain of Penicillium employed, and the aging conditions all contribute to the distinct characteristics of each blue cheese.
Aging and Flavor Development: Patience is Key
The aging process is crucial for developing the characteristic flavor and texture of blue cheese. During aging, the Penicillium mold continues to grow and break down proteins and fats, releasing the flavorful compounds that define the cheese. The aging environment, including temperature and humidity, also plays a significant role.
Some blue cheeses are aged in caves, where the cool, humid conditions provide an ideal environment for mold growth. Others are aged in controlled environments, where temperature and humidity can be carefully regulated. The length of the aging period also affects the flavor and texture of the cheese. Longer aging periods generally result in more intense flavors and a more complex aroma.
Beyond the Bite: Culinary Uses for Blue Cheese
Blue cheese is a versatile ingredient that can be used in a variety of culinary applications. Its bold flavor pairs well with sweet, savory, and acidic ingredients. Some popular uses for blue cheese include:
- Salads: Blue cheese crumbles add a burst of flavor to salads, particularly those with fruits like pears or apples, or with bitter greens like arugula.
- Sauces: Blue cheese can be melted into sauces for pasta, steak, or chicken. It pairs particularly well with creamy sauces or those with a touch of sweetness.
- Dips: Blue cheese dips are a classic accompaniment to chicken wings, vegetables, or crackers.
- Pizza: Blue cheese can be used as a topping for pizza, adding a tangy and flavorful twist.
- Burgers: A crumble of blue cheese on a burger elevates it to a gourmet experience.
The possibilities are endless. The key is to balance the strong flavor of the blue cheese with other ingredients that complement it.
The Science of Taste: Why We Love (or Hate) Blue Cheese
The flavor of blue cheese is complex and multifaceted, involving a range of sensory experiences. The initial taste is often salty and tangy, followed by a characteristic “blue cheese bite” that can be both pleasant and challenging. The aroma is pungent and earthy, with notes of ammonia and sometimes even a hint of sweetness.
Our individual preferences for blue cheese are influenced by a variety of factors, including genetics, cultural background, and personal experiences. Some people are naturally more sensitive to the compounds that contribute to the “blue cheese bite,” while others find these compounds appealing. Our exposure to different foods and flavors throughout our lives also shapes our preferences.
The Verdict: Blue Cheese is Undeniably Cheese
In conclusion, blue cheese is undeniably cheese. It starts with milk, is coagulated using rennet, and then aged. The addition of Penicillium mold distinguishes it, imbuing it with its characteristic veins, flavor, and aroma. It’s a testament to the artistry and science of cheesemaking, a delightful – albeit sometimes challenging – addition to the world of cheese. So, the next time you encounter a wedge of blue cheese, remember that you are experiencing a carefully crafted product with a rich history and a complex flavor profile. Whether you love it or hate it, you can’t deny that it’s a truly unique and fascinating food. It’s an experience.
What exactly is blue cheese and what makes it “blue”?
Blue cheese is a general category of cheese made from cow, sheep, or goat’s milk and characterized by its distinctive blue, blue-grey, or greenish veins or spots. These veins are not a defect; they’re actually colonies of mold deliberately introduced during the cheesemaking process. Different types of molds, primarily from the Penicillium genus, are used depending on the desired flavor and texture profile of the cheese.
The “blue” comes from the growth of these Penicillium molds, specifically species like Penicillium roqueforti or Penicillium glaucum. These molds produce pigments that give the cheese its signature marbled appearance. The mold also contributes to the unique pungent aroma and sharp, often tangy flavor that defines blue cheese. The mold requires oxygen to grow, which is achieved by piercing the cheese with needles or skewers during production, creating channels for air to circulate.
Is blue cheese safe to eat, considering it contains mold?
Yes, blue cheese is generally safe to eat. The mold used in its production is a specific type of Penicillium that is safe for human consumption. These molds are different from the harmful molds that can grow on food left too long in the refrigerator. The Penicillium species used in blue cheese have been carefully selected and cultivated for cheesemaking over centuries.
The cheesemaking process also plays a crucial role in ensuring safety. The acidity and salt content of the cheese, along with the competitive environment created by the dairy cultures, inhibit the growth of other, potentially harmful bacteria or molds. Therefore, commercially produced blue cheese undergoes rigorous quality control to ensure it’s safe and free from contaminants.
What are some popular varieties of blue cheese?
Roquefort is perhaps the most famous blue cheese, exclusively made from sheep’s milk in Roquefort-sur-Soulzon, France. It’s known for its sharp, salty, and slightly sweet flavor with a creamy, crumbly texture. Gorgonzola, from Italy, is another well-known variety, made from cow’s milk. It comes in two types: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy), offering varying degrees of intensity.
Stilton, hailing from England, is made from cow’s milk and has a protected designation of origin. It boasts a rich, creamy texture and a pronounced savory flavor. Danish Blue, also made from cow’s milk, is known for its relatively milder, salty flavor and firm texture, making it a versatile option for cooking and salads. Many other regional and artisanal blue cheeses exist, each with its unique characteristics.
How is blue cheese made?
The cheesemaking process begins with pasteurizing the milk (though some artisanal cheeses use raw milk). Then, specific cultures of bacteria are added to acidify the milk, along with rennet to coagulate it, forming curds. At the same time, spores of the Penicillium mold are introduced, either directly into the milk or sprayed onto the curds.
The curds are then cut, drained of whey, and shaped into cheese wheels or blocks. Next, the cheese is pierced with needles to create air channels for the mold to grow. Finally, the cheese is aged in a cool, humid environment, allowing the mold to flourish and develop the characteristic blue veins and flavors. The aging process can range from a few weeks to several months, depending on the desired intensity.
How should blue cheese be stored to maintain its quality?
Proper storage is key to preserving the flavor and texture of blue cheese. It should be wrapped tightly in cheese paper or parchment paper, then placed in a resealable container or plastic bag. This helps to prevent it from drying out and absorbing odors from other foods in the refrigerator.
The ideal storage temperature for blue cheese is between 35°F and 45°F (2°C and 7°C). Avoid storing it in the door of the refrigerator, as this area tends to fluctuate in temperature. If you notice any surface mold that isn’t blue, simply cut it away before eating. Blue cheese will typically last for several weeks when stored properly.
What are some ways to enjoy blue cheese?
Blue cheese is incredibly versatile and can be enjoyed in numerous ways. It’s a classic addition to cheese boards, pairing well with fruits like pears and figs, as well as nuts, honey, and crackers. Its sharp flavor adds a delightful complexity to salads, especially when crumbled over mixed greens with a vinaigrette dressing.
Blue cheese also shines in cooked dishes. It can be melted into sauces for pasta or steak, crumbled onto pizzas, or incorporated into dips and spreads. Its intense flavor pairs particularly well with rich ingredients like cream, butter, and red wine. Don’t be afraid to experiment and find your favorite way to savor this unique cheese!
Can people with lactose intolerance eat blue cheese?
Some people with lactose intolerance may be able to tolerate blue cheese better than other types of cheese. This is because the aging process involved in making blue cheese reduces the lactose content. The bacteria cultures used in cheesemaking consume some of the lactose, and the longer the cheese ages, the less lactose remains.
However, the amount of lactose varies depending on the specific type of blue cheese and the cheesemaking process. Individuals with severe lactose intolerance should still exercise caution and consume blue cheese in small quantities or consult with a healthcare professional or registered dietitian for personalized advice. They may also find that certain types of blue cheese, such as those made with goat’s milk, are easier to digest.