Blue Cheese Please - 3 Mouth Watering Reasons to Love This Bold Mold
Fans are obsessed. Others won’t touch it! Despite its divisiveness, however, the popularity of this culinary treasure continues to grow around the world. Known for its bold flavors, creamy texture, and captivating blue-green veins, this unique cheese has become a staple in gourmet kitchens, on charcuterie boards and in commercial condiments.
Made with edible mold cultures, the many types of blue cheese offer an inspiring range of distinct taste profiles. From the nutty complexity of Blue Stilton to the sharp, salty notes of Roquefort, each kind makes its own impression. Loved for its versatility, blue cheese not only enhances dishes but also offers nutritional benefits like probiotics and calcium content.
So what is blue cheese exactly? How is it made? What types are there? Here you will learn all you need to know about blue cheese and discover 3 reasons to fall in love with this legendary cult classic for yourself!
Let’s begin with a closer look at what sets this cheese apart from others. The blue cheese family is characterized by its blue or green marbled veins; essentially its mold! There are actually over 100 different kinds of blue cheese originating in various countries, each with its own features and manufacturing process. The more famous kinds, like Roquefort and Gorgonzola, have fascinating histories dating back centuries.
A Unique History
Blue cheese has fascinating origins, involving both serendipity and innovation. It is thought to have originated when cheeses were stored in naturally cool, moist caves and accidentally exposed to harmless molds. Evidence from the Hallstatt salt mines in Austria reveals that miners enjoyed blue cheese alongside beer as early as 2500 years ago!
Legend credits the discovery of Roquefort, one of the earliest blue cheeses, to a shepherd who left his meal of bread and ewe’s milk cheese in a cave to pursue a girl. Months later, he returned to find the mold Penicillium roqueforti had transformed his cheese into the delicious cheese we now know.
Other famous varieties followed, like Gorgonzola, thought to have originated around AD 879 in Italy, and Stilton, which rose to prominence in England in the 1700s. More recent creations like Danablu and Cambozola highlight blue cheese’s enduring appeal and adaptability to global tastes.
How is it Made?
The creation of blue cheese is a careful blend of art and science that uses specific, edible mold cultures to achieve its signature blue-green veining. The process begins with high-quality milk, which is pasteurized and acidified. A starter culture is then added to ferment lactose into lactic acid, followed by the introduction of mold spores like Penicillium roqueforti or Penicillium glaucum.
Once the milk is ready, rennet is used to coagulate it, forming curds and whey. The curds are cut, drained, and shaped into wheels or blocks. To encourage mold growth, the cheese is salted and pierced with fine needles, creating air channels for the mold to thrive. These steps develop the iconic veins and enhance the cheese’s tangy flavor and creamy texture.
Finally, the cheese is aged in temperature- and humidity-controlled environments, often mimicking natural caves. This is when the cheese ripens, undergoing complex biochemical and microbiological changes. The molds spread throughout, giving blue cheese its unique marbled appearance and bold, earthy taste.
Variations in milk type (cow, goat, sheep or buffalo), aging conditions, and mold strains lead to distinct flavors and textures across blue cheese varieties. Which leads to the first mouth-watering reason to love this stinky sensation…
- Roquefort
Milk Type: Sheep’s milk
Unique Features: Aged in natural limestone caves in Roquefort-sur-Soulzon, France, and uses Penicillium roqueforti for its mold. Protected by a PDO (Protected Designation of Origin).
Taste Profile: Tangy, salty, and creamy with a sharp, pungent aroma.
Origins: Thousands of years ago, documented as early as 79 CE by Pliny the Elder.
Stilton
Milk Type: Cow’s milk
Unique Features: Made in specific counties in England and PDO-protected. It is never pierced too early, which helps create its crumbly yet creamy texture.
Taste Profile: Rich, nutty, and slightly sweet.
Origins: First mentioned in around 1720, widely recognized and commercialized in England in the 1740s.
Gorgonzola
Milk Type: Cow’s milk
Unique Features: Produced in northern Italy. Available in two styles: Dolce (sweet) and Piccante (sharp). Mold develops during aging by piercing.
Taste Profile: Dolce is mild and creamy, while Piccante is firmer and spicier.
Origins: From the Italian town of Gorgonzola in the 9th or 10th century.
Danish Blue (Danablu)
Milk Type: Cow’s milk
Unique Features: Introduced as a milder blue cheese. Made with industrial techniques and aged in cool environments for even mold growth.
Taste Profile: Salty, sharp, and slightly sour.
Origins: Created in Denmark around 1927, by Marius Boel as a less expensive alternative to Roquefort.
Cabrales
Milk Type: Blend of cow, sheep, and goat milk
Unique Features: Made in Spain and aged in caves with high humidity. Non-homogenized milk contributes to its intense flavor.
Taste Profile: Spicy, earthy, and very sharp.
Origins: Produced for centuries in the Asturias region of Spain, can be traced to medieval times.
Bleu d’Auvergne
Milk Type: Cow’s milk
Unique Features: Created as a milder alternative to Roquefort in France. Hand-salted and ripened for up to three months.
Taste Profile: Mild, creamy, and slightly tangy with a hint of spice.
Origins: Created in the mid-19th century by Antoine Roussel in France. Roussel discovered how to use mold spores to create the blue veins.
Fourme d’Ambert
Milk Type: Cow’s milk
Unique Features: One of France’s oldest blue cheeses. Cylindrical shape and aged at low temperatures for a creamy interior.
Taste Profile: Buttery, nutty, and less salty than other blue cheeses.
Origins: Believed to date back to Roman times, around the 1st century CE.
Saint Agur
Milk Type: Cow’s milk
Unique Features: Double-cream cheese from France. Its high fat content gives it a smooth, spreadable texture.
Taste Profile: Mild, creamy, and slightly tangy.
Origins: A relatively modern blue cheese, created in 1988 in the Auvergne region of France.
Shropshire Blue
Milk Type: Cow’s milk
Unique Features: Originating in the UK, it uses Annatto to give it a striking orange interior with blue veins. Aged for 10-12 weeks.
Taste Profile: Creamy with a sharp tang and slightly bitter finish.
Origins: Invented in the United Kingdom in the 1970s, based on techniques of Stilton production.
Maytag Blue
Milk Type: Cow’s milk
Unique Features: American blue cheese from Iowa. Handmade and aged in special cellars for a crumbly texture.
Taste Profile: Mild, creamy, and tangy with a nutty finish.
Origins: Developed in the United States in 1941 by the Maytag family, using a specific process for aging cow’s milk cheese.
As you can see, the world of blue cheese is teeming with global diversity which has seen evolution over time. This list is just a small sample of all the blue cheese types in the world but due to their popularity they are the most accessible and make a great selection to start experimenting with. Which leads to the next reason so many folks love this moldy miracle…
Blue Cheese Offers Endless Culinary Possibilities
Not only does blue cheese pack a tantalizing and unexpected flavor punch, it is appreciated for the many ways it can be used. As one of the most intense cheeses, even a small amount of blue cheese can elevate a dish.
This bold flavor, combined with the many variations of blue cheese available, makes blue cheese a highly versatile and customizable culinary secret. Its uses span across cuisines and applications, showcasing a flexibility in both savory and sweet creations. Here are just a few popular applications of blue cheese.
Cheese Boards and Appetizers
Blue cheese shines on cheese and charcuterie boards, paired with meats, fruits, nuts, and honey for a sophisticated balance of sweet and savory flavors. From mild to wild varieties, its ability to augment other foods can be exhilarating. Plus, it offers a beautiful aesthetic or point of interest on any appetizer platter.
Salads and Dressings
Crumbled blue cheese adds a tangy kick to salads like the classic Cobb or wedge salad. Or try it on warm winter salads with beets, lentils or squash. The iconic blue cheese dressing is also a reliable staple for tossing greens or serving as a dip for wings and vegetables.
Hot Dishes
Melted blue cheese enhances casseroles, soups, pastas, burgers, and baked potatoes, providing a creamy, rich depth of flavor. Crumbled over steaks, ribs or corn can also add a delicious new dimension and sophistication to a summer BBQ.
Desserts and Sweet Pairings
Unexpected but delightful, blue cheese pairs well with sweet elements like figs, dates, peaches, pears or chocolate for a unique dessert experience. It offsets the sweetness of a dessert and adds a finishing note that melts in the mouth.
Wine Pairings
Blue cheese is a fun and complex match for a variety of wines and other alcoholic beverages. Its creamy, sharp intensity can create an unexpected flavor bomb to delight and surprise those who love to adventure through pairing.
Condiments, Sauces and Spreads
It can be blended into sauces, spreads, marinades, or spices to elevate meats, vegetables, or even sandwiches. Many new and innovative commercial condiments include blue cheese in their recipes to deliver an exceptional taste experience to their customers.
Standalone Snack
Enjoy it on its own with crusty bread or crackers for a bold, indulgent snack.
Blue cheese’s range of flavors, from mild and creamy to sharp and tangy, makes it a flexible cheese to have in your fridge, for it truly is an underrated culinary treasure that enhances countless dishes. But the benefits of blue cheese don’t end there. There’s another fantastic reason to fall in love with blue cheese, if you haven’t already…
Blue Cheese Has Impressive Health Benefits
Blue cheese is not only a flavorful addition to your plate but also a nutrient-dense food that offers a range of health benefits. Let’s explore its nutritional profile, probiotic properties, and considerations for specific dietary needs.
Nutritional Composition
Blue cheese is packed with essential vitamins and minerals. It contains calcium and phosphorus which are vital for strong bones and teeth. It also has Vitamins A, D, and B2, which support vision, immune function, and energy production. Lastly, blue cheese contains potassium and zinc which contribute to cardiovascular health and immunity.
Probiotic Benefits
Blue cheese is considered a fermented food, which is a food category that recent research is finding promising for the health of many of our bodily systems. Blue cheese contains live cultures from its fermentation process, which enhance gut health by improving digestion and promoting a healthy microbiome. These probiotics may also reduce inflammation and bolster immunity.
The health-promoting properties of blue cheese make it even more enticing to add to your meals. Who would’ve thought that this decadent cheese could help to prevent osteoporosis, or reduce the risk of cardiovascular diseases due to its bioactive compounds? Some studies even suggest blue cheese helps manage visceral fat around the abdominal area.
Despite these benefits, blue cheese may not be suited to everyone’s health and there are certain dietary considerations to keep in mind. Though lower in lactose than other dairy products, blue cheese still contains traces that can affect sensitive individuals. And those monitoring sodium intake should, of course, enjoy blue cheese in moderation. Overall, blue cheese is a nutrient-rich, flavorful option for those seeking health benefits while enjoying a versatile food.
The Best Blue Cheese Dressing Recipe
No exploration of blue cheese would be complete without a recipe for the iconic blue cheese dressing. Blue cheese dressing is a great way to try blue cheese if you’re a beginner. If not, you can opt for a stronger or a different blue cheese variety than usual to create a new blue cheese dressing adventure for yourself!
Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk (adjust for desired consistency)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (to taste)
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon juice (optional, for extra tang)
1/3 cup crumbled blue cheese (adjust based on preference)
Instructions:
In a mixing bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.
Add Worcestershire sauce, garlic powder, onion powder, salt, pepper, and lemon juice. Mix well.
Fold in the crumbled blue cheese, leaving some chunks for texture.
Taste and adjust seasoning or consistency by adding more buttermilk for a thinner dressing or more cheese for a bolder flavor.
Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
This dressing works perfectly on salads, with wings, or as a dip for vegetables. Enjoy!
Why is Blue Cheese So Addictive?
You’ve learned a lot about blue cheese, enough to use it as a party conversation starter. But one question may still remain: why is blue cheese so addictive? It’s true, some people are utterly obsessed with it…why?!
Blue cheese’s addictive quality lies in its complex combination of flavors, aromas, and textures that stimulate our taste buds and brains. The molds used in blue cheese, such as Penicillium roqueforti, not only create its signature blue veins but also produce umami and tangy compounds that intensify its flavor profile. This umami, often called the “fifth taste,” is naturally appealing to humans, triggering a strong sense of satisfaction.
Additionally, the high-fat content in blue cheese contributes to its creamy texture, making it indulgent and comforting. Fat stimulates the brain’s reward system, creating a pleasurable eating experience. For many, the sharp, slightly salty notes of blue cheese also evoke a craving for more, as the intensity of these flavors keeps the palate intrigued.
Finally, blue cheese’s polarizing aroma—often described as earthy or pungent—can enhance its appeal for those who enjoy strong sensory experiences. For blue cheese lovers, its unique character and indulgent qualities make it irresistibly addictive.
So, if you still haven’t started to fall in love with this fierce and brilliant cheese, it could be because you have a mental block around eating mold. That’s fair, mold gets a bad wrap a lot of the time, but this one is friendly and may be worth going out on a ledge for. Next time you really want a taste experience like no other and you feel like having a food adventure, let this delicious magical mold push your flavor boundaries, we dare you!
Spicy Hot Blue Cheese Micro Salt
