Calling all cheese enthusiasts: the mystery of what blue cheese is called, solved
What To Know
- Hailing from Italy, Gorgonzola is a creamy blue cheese with a slightly milder flavor than Roquefort.
- A Spanish blue cheese from the Asturias region, Cabrales is aged in natural caves and has a strong, pungent flavor.
- Blue cheese is a general term for cheeses with blue-green veins, while Roquefort is a specific type of French blue cheese produced in the Roquefort-sur-Soulzon region.
Blue cheese, a celebrated delicacy among cheese enthusiasts, has captivated taste buds for centuries. But what is this distinctive cheese called? This comprehensive guide will delve into the various names and origins of blue cheese, exploring its rich history and global presence.
The Etymology of Blue Cheese
The term “blue cheese” is derived from the characteristic blue-green veins that permeate its interior. These veins are the result of the introduction of specific mold cultures, such as Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. These cultures produce enzymes that break down the cheese’s fat, creating the distinctive blue-green coloration and sharp, tangy flavor.
Regional Variations and Appellations
Blue cheese is produced in various regions worldwide, each with its unique characteristics and protected designation of origin (PDO). Some notable examples include:
- Roquefort: This French blue cheese, produced in the Roquefort-sur-Soulzon region, is considered the “king of blue cheeses.” It is aged in natural caves, contributing to its distinctive flavor and texture.
- Gorgonzola: Hailing from Italy, Gorgonzola is a creamy blue cheese with a slightly milder flavor than Roquefort. It is typically aged for 2-3 months.
- Stilton: This English blue cheese is known for its rich, nutty flavor. It is protected by PDO and must be produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire.
- Cabrales: A Spanish blue cheese from the Asturias region, Cabrales is aged in natural caves and has a strong, pungent flavor.
Other Names for Blue Cheese
In addition to the regional variations mentioned above, blue cheese is also known by other names, including:
- Bleu: The French term for blue cheese, often used to refer to any blue-veined cheese.
- Bleu de Bresse: A French blue cheese from the Bresse region, known for its mild, creamy flavor.
- Castello Blue: A Danish blue cheese with a slightly salty and crumbly texture.
- Danablu: A Danish blue cheese similar to Gorgonzola, with a slightly milder flavor.
The Production Process of Blue Cheese
The production of blue cheese involves several key steps:
1. Milk Preparation: Cow’s milk or goat’s milk is used as the base for blue cheese.
2. Mold Culture Introduction: The desired mold culture is introduced into the milk, which is then coagulated to form curds.
3. Curd Cutting and Molding: The curds are cut and placed into molds, where they begin to form into wheels.
4. Piercing: The wheels are pierced with needles to create small air pockets, allowing the mold to grow evenly throughout the cheese.
5. Aging: The cheese is aged in controlled environments, such as caves or temperature-controlled rooms, for several weeks or months. During this time, the mold develops and imparts its characteristic flavor and appearance.
Flavor Profile and Culinary Uses of Blue Cheese
Blue cheese is known for its pungent, salty, and tangy flavor. The intensity of the flavor varies depending on the type of cheese and its age. It is often used as a table cheese, crumbled over salads, or incorporated into recipes like pizzas, pasta dishes, and sauces.
Health Benefits and Considerations
Blue cheese contains various nutrients, including protein, calcium, and vitamins. However, it is also high in sodium and fat, so it should be consumed in moderation. Additionally, people with mold allergies or weakened immune systems should avoid consuming blue cheese.
The Future of Blue Cheese
Blue cheese continues to be a popular and versatile cheese enjoyed by people worldwide. As artisanal cheesemaking techniques evolve, we can expect to see new and innovative blue cheese varieties emerge in the future.
Ending Notes: Unraveling the Enigma of Blue Cheese
The name “blue cheese” encompasses a vast array of regional variations and culinary delights. From the iconic Roquefort to the milder Gorgonzola, each type of blue cheese offers a unique sensory experience. Whether you savor it on its own or incorporate it into your favorite recipes, blue cheese remains an enduring culinary treasure.
Questions We Hear a Lot
1. What is the difference between blue cheese and Roquefort?
Blue cheese is a general term for cheeses with blue-green veins, while Roquefort is a specific type of French blue cheese produced in the Roquefort-sur-Soulzon region.
2. Is blue cheese safe to eat?
Yes, blue cheese is safe to eat for most people. However, individuals with mold allergies or weakened immune systems should avoid consuming it.
3. How long can blue cheese be stored?
Blue cheese can be stored in the refrigerator for up to 2 weeks. Once opened, it should be wrapped tightly to prevent mold growth.
4. What is the best way to serve blue cheese?
Blue cheese can be served on its own as a table cheese or crumbled over salads, pasta dishes, or pizzas. It can also be used in sauces and dips.
5. Is blue cheese a good source of calcium?
Yes, blue cheese is a good source of calcium, providing approximately 10% of the daily recommended intake per serving.
