Blue cheese, a dairy product instantly recognizable by its characteristic blue or green veins, is a culinary enigma. It’s both adored and abhorred, revered for its complex flavors and dismissed for its pungent aroma. But what is blue cheese supposed to taste like? The answer, as with many artisanal foods, is nuanced and depends heavily on factors like the type of cheese, its origin, and the aging process.
The Fundamentals of Blue Cheese Flavor
Understanding the taste of blue cheese requires delving into its production and the unique role of Penicillium mold. This isn’t your everyday bread mold; these carefully selected strains are responsible for the distinct flavor profile that defines blue cheese.
The Role of Penicillium Mold
The Penicillium mold, specifically species like Penicillium roqueforti and Penicillium glaucum, is introduced during the cheesemaking process. These molds thrive in the cheese, breaking down proteins and fats, creating volatile compounds that contribute to its signature taste and aroma. The mold’s activity is crucial; without it, you’d just have a crumbly, bland cheese.
The Impact of Milk Type
The type of milk used—cow, sheep, or goat—significantly influences the final flavor. Cow’s milk blue cheeses tend to be milder and creamier, while sheep’s milk varieties offer a sharper, more pungent taste. Goat’s milk blues often have a tangy, slightly goaty flavor that complements the mold’s characteristic bite.
The Aging Process: A Flavor Transformer
Aging is another vital element. As the cheese matures, the mold continues to develop, and the flavors intensify. Younger blue cheeses are typically milder, while older ones become bolder and more complex, sometimes developing earthy or even slightly sweet notes.
Deconstructing the Taste Profile: More Than Just “Moldy”
To simply describe blue cheese as “moldy” is a gross oversimplification. The flavor profile is far more intricate and multi-layered.
The Initial Bite: Sharpness and Pungency
The first impression is often a sharp, pungent bite. This is the most noticeable characteristic, often described as tangy or spicy. The intensity of this bite varies depending on the type of cheese and its age. This pungency is a key indicator of a well-made blue cheese.
The Creamy or Crumbly Texture: A Sensory Experience
The texture plays a significant role in how the flavor is perceived. Some blue cheeses, like Gorgonzola Dolce, are incredibly creamy and melt in your mouth, while others, like Roquefort, are more crumbly and firm. The texture can either enhance or temper the sharp bite.
Underlying Flavors: Salt, Earth, and Sweetness
Beyond the initial bite, a good blue cheese will reveal underlying flavors. Saltiness is almost always present, a result of the cheesemaking process. Earthy notes, reminiscent of mushrooms or damp caves, can also emerge, particularly in aged cheeses. Interestingly, some blue cheeses develop a subtle sweetness that balances the sharpness. This sweetness is a welcome surprise and adds complexity.
The Finish: Lingering Flavors and Aromas
The finish, or the aftertaste, is just as important as the initial taste. A well-made blue cheese will leave a lingering flavor that is both satisfying and complex. The aroma, often described as pungent, earthy, or even slightly ammoniacal, also contributes to the overall sensory experience.
Exploring Different Types of Blue Cheese: A World of Flavors
The world of blue cheese is vast and diverse, with each type offering a unique flavor profile. Let’s explore some of the most popular varieties.
Roquefort: The King of Blue Cheese
Roquefort, made from sheep’s milk in France, is often considered the king of blue cheese. It’s known for its sharp, salty, and complex flavor, with a crumbly texture and prominent blue veins. Roquefort has a distinctly peppery finish that sets it apart.
Gorgonzola: From Dolce to Piccante
Gorgonzola, an Italian blue cheese made from cow’s milk, comes in two main varieties: Dolce (sweet) and Piccante (spicy). Gorgonzola Dolce is creamy, mild, and slightly sweet, with a delicate blue flavor. Gorgonzola Piccante is firmer, more pungent, and has a sharper, more intense flavor. The texture of both contribute to the overall experience.
Stilton: A British Classic
Stilton, an English blue cheese made from cow’s milk, is known for its rich, creamy texture and complex flavor. It’s typically milder than Roquefort but still has a noticeable bite. Stilton often has nutty or fruity notes, making it a versatile cheese for pairing with various foods.
Other Notable Blue Cheeses
Many other blue cheeses deserve mention, including:
- Danish Blue: A creamy, tangy cow’s milk cheese with a pronounced blue flavor.
- Bleu d’Auvergne: A French cow’s milk cheese with a strong, spicy flavor and a slightly crumbly texture.
- Cabrales: A Spanish blue cheese made from cow’s, sheep’s, and goat’s milk, known for its intense, pungent flavor.
- Cashel Blue: An Irish blue cheese with a milder flavor, creamy texture, and slight tanginess.
Factors Influencing Taste: Beyond the Basics
Several factors beyond the milk type, mold, and aging process can influence the final taste of blue cheese.
Terroir: The Sense of Place
The concept of terroir, which refers to the environmental factors that affect the flavor of agricultural products, applies to cheese as well. The pastures where the animals graze, the local climate, and even the cheesemaker’s specific techniques can all contribute to the unique flavor profile of a particular blue cheese. Terroir infuses each cheese with a unique fingerprint.
Production Methods: Artisanal vs. Industrial
Artisanal cheesemakers often use traditional methods that emphasize natural processes and careful attention to detail. Industrial producers, on the other hand, may prioritize efficiency and consistency, which can sometimes result in a less complex flavor.
Storage and Handling: Preserving the Flavor
Proper storage and handling are crucial for preserving the flavor of blue cheese. It should be stored in the refrigerator, wrapped tightly in wax paper or plastic wrap, to prevent it from drying out and absorbing odors from other foods. It’s best to bring blue cheese to room temperature before serving to allow the flavors to fully develop.
Pairing Blue Cheese: Finding the Perfect Harmony
Pairing blue cheese with other foods and beverages can elevate the flavor experience and create delightful culinary combinations.
Sweet Pairings: Honey, Fruit, and Wine
The saltiness and sharpness of blue cheese are beautifully balanced by sweet flavors. Honey, figs, pears, and grapes are all excellent choices. Sweet wines like Sauternes or Port also complement blue cheese perfectly.
Savory Pairings: Nuts, Bread, and Meats
Blue cheese also pairs well with savory flavors. Walnuts, pecans, and almonds add a crunchy texture and nutty flavor that complements the cheese’s richness. Crusty bread provides a neutral base that allows the blue cheese’s flavor to shine. Cured meats like prosciutto or salami offer a salty, savory contrast.
Beverage Pairings: Wine, Beer, and Spirits
Wine is a classic pairing for blue cheese. Full-bodied red wines like Cabernet Sauvignon or Merlot can stand up to the cheese’s strong flavor. However, sweet wines are often a better choice, especially with more pungent varieties. Strong ales and stouts also pair well with blue cheese, as do some spirits like brandy or whiskey.
Appreciating the Nuances: Developing Your Palate
Ultimately, the best way to understand what blue cheese is supposed to taste like is to try a variety of different types and pay attention to the nuances. Don’t be afraid to experiment with different pairings and discover your own preferences.
Start with Milder Varieties
If you’re new to blue cheese, start with milder varieties like Gorgonzola Dolce or Cashel Blue. These cheeses are less pungent and offer a gentler introduction to the world of blue cheese.
Sample Different Milk Types
Try blue cheeses made from cow’s, sheep’s, and goat’s milk to experience the different flavor profiles.
Pay Attention to Texture
Notice how the texture of the cheese affects your perception of the flavor. Do you prefer a creamy, melty texture or a crumbly, firm one?
Consider the Aromas
Take a moment to inhale the aroma of the cheese before tasting it. The aroma can provide clues about the flavor profile.
Experiment with Pairings
Try pairing blue cheese with different foods and beverages to discover your favorite combinations.
By exploring the different types of blue cheese, paying attention to the nuances, and experimenting with pairings, you can develop your palate and fully appreciate the complex and rewarding flavors of this moldy majesty. Enjoy the journey!
What flavors should I expect when tasting blue cheese?
Blue cheese offers a complex flavor profile that is far more nuanced than just “moldy.” You can anticipate a salty, tangy, and sometimes even a slightly sweet taste. The sharpness will vary depending on the specific type of blue cheese, with some being more assertive than others.
Beyond the basic elements, you might also detect earthy or mushroomy notes, a hint of pepper, and a creamy texture that melts in your mouth. The particular type of milk used (cow, sheep, or goat) significantly influences the overall taste, impacting the richness and subtle flavors that emerge.
How does the type of milk affect the taste of blue cheese?
The origin of the milk – whether it’s cow, sheep, or goat – is a primary determinant of a blue cheese’s flavor profile. Cow’s milk blue cheeses generally have a milder, creamier flavor and a softer texture. They are often the easiest entry point for those new to blue cheese.
Sheep’s milk blue cheeses tend to be sharper, richer, and possess a more distinctive “farmy” taste. Goat’s milk blue cheeses are typically tangy, slightly citrusy, and can be quite crumbly in texture. Each milk type brings its own unique characteristics that greatly affect the overall experience.
What role does the mold play in the flavor of blue cheese?
The characteristic flavor of blue cheese stems directly from the specific mold cultures used, primarily Penicillium roqueforti or Penicillium glaucum. These molds not only create the visual blue or green veins but also produce enzymes that break down fats and proteins during the aging process.
This breakdown generates volatile compounds that contribute to the complex aroma and taste profile, including the peppery, earthy, and mushroomy notes often associated with blue cheese. Without these molds, blue cheese would simply be a bland, uninteresting cheese.
Is blue cheese supposed to be bitter?
While a slight bitterness can be present in some blue cheeses, especially those that are particularly strong or aged for a longer period, it should not be the dominant flavor. Excessive bitterness can indicate an imbalance in the cheesemaking process or that the cheese is past its prime.
A properly made and well-aged blue cheese will have a balance of flavors, including salty, tangy, and creamy notes, with the bitterness playing a supporting role rather than overwhelming the other tastes. If the bitterness is overpowering, it’s best to try a different blue cheese from a different producer.
How does the aging process impact the taste of blue cheese?
The aging process is crucial for developing the full spectrum of flavors in blue cheese. During aging, the molds continue to break down fats and proteins, intensifying the aroma and taste. The length of aging significantly influences the sharpness and complexity.
Younger blue cheeses tend to be milder and creamier, while longer-aged varieties become more pungent, complex, and sometimes drier. The environment in which the cheese is aged, including temperature and humidity, also plays a vital role in shaping its final flavor profile.
What should I do if I find blue cheese too strong?
If you find the taste of blue cheese too strong on its own, there are several ways to make it more palatable. Pairing it with sweeter components, such as honey, fruit (like pears or figs), or balsamic glaze, can help balance the sharpness and create a more harmonious flavor combination.
Consider incorporating blue cheese into dishes like salads, pasta, or sauces, where its intensity is diluted and complemented by other ingredients. Choosing a milder variety, like Gorgonzola Dolce, can also be a good starting point for those new to blue cheese.
How can I tell if blue cheese has gone bad?
While blue cheese naturally has a strong aroma, certain signs indicate spoilage. Look for excessive ammonia smell, a slimy texture, or the appearance of mold other than the usual blue-green veins. These indicate the cheese is no longer safe to consume.
Furthermore, if the cheese develops an overly bitter or sour taste that is significantly different from its typical flavor profile, it’s best to discard it. Properly stored blue cheese, wrapped tightly and refrigerated, will last for several weeks.