Country: FranceRegion: AuvergneMilk type: Cow. Serve blue cheese in a platter, add as a filling in omelets, make a dressing for buffalo wings, or crumble them inside a salad. But the good part is, if you’re an aficionado of blue cheese, your love for it shouldn’t stop at just one kind. As for the crumbly blue cheese, with crusty layer on the outside, the cheese inside tastes a bit tangy. We also use third-party cookies that help us analyze and understand how you use this website. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. Other varieties include Bleu d’Auvergne, Bleu de Gex, Maytag Blue cheese, Stichelton, Cashel Bleu, Danablu, Blue Castello, Saint Agur Blue, and Queso de Valdeón.

When you take a bit of blue cheese, you will notice that it has a sharp, slightly salty taste to it. Bleu de Sassenage - our last blue cheese, and a firmer, more yellow cheese than Roquefort or Bleu d'Auvergne. Restaurant recommendations you trust.

These cookies do not store any personal information. [27] Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. Blue cheese (or bleu cheese) is a general classification of cows' milk, sheep's milk, or goats' milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct smell. The characteristic flavor of blue cheeses tends to be sharp and salty. When the cheese is freshly made, there is little to no blue cheese flavor development. Danish Blue Also known as Danablu, this creamy blue cheese is made of full fat cow’s milk and is semi-soft. What makes this cheese so unique for a blue is how little "blue" there actually is in it. Depending on the temperature and climatic conditions of an area, the cheese may take 9-24 months to age. Strongest Blue Cheeses. [33], Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. [13] Salt is then added to provide flavor as well as to act as a preservative so the cheese does not spoil through the process of brine salting or dry salting for 24–48 hours. The casein micelles are then able to aggregate together when they collide with each other, forming the curds that can then be made into blue cheese. The soft blue cheese gives us a mild herb flavor that can be used in making dressings and sauces.

1. If you would like to know the different kinds of blue cheese available to eat, read the following article…. The main structure of the blue cheese comes from the aggregation of the casein. Made from unskimmed cow’s milk, this is one of the most popular blue cheeses. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action which is essential for rapid flavor development in blue cheese. [13] The final step is ripening the cheese by aging it. This carries a distinct smell, either from that or various specially cultivated bacteria. [10] Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium.

[12] This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. You can even tell the difference between the two molds visually: P. roqueforti is dark, with an almost greenish black color, whereas P. glaucum is a lighter, denim blue the texture of suede. [5][6], Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. Although Penicillium roqueforti can be found naturally, cheese producers nowadays use commercially manufactured Penicillium roqueforti. you could call it fromage . As for the texture, you get two evident textures in blue cheese – soft and crumbly. [11], Penicillium roqueforti, responsible for the greenish blue moldy aspect of blue cheese, produces several mycotoxins. Now that we have seen what blue cheese is, we shall learn about some of the most popular types found in blue cheese. [15], For the salad dressing and dipping sauce, see, Toxins from the production of blue cheese. [11] Usually, a fermentation period of 60–90 days are needed before the flavor of the cheese is typical and acceptable for marketing. To cultivate blue cheese, the use of either cow, sheep, or goat’s milk is necessary. If you listen closely, you can hear little Monte asking to be paired with a fruity beer, or champagne if you're feeling fancy. After piercing, the mold can also grow in between the curds. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Chèvre is delicious in salads and as an ingredient on a variety of gourmet sandwiches. Nonetheless, blue cheese has definitely picked up on popularity as manufacturers are producing and bringing new flavors to the people. Recipes you want to make. While mycotoxins like roquefortine, isofumigaclavine A, mycophenolic acid and ferrichrome, are present at low levels, penicillic acid and PR toxin are unstable in the cheese. Roquefort Cheese – Famous for its green veins, this cheese has a tangy, salty flavor. With a strong flavor, Cabrales needs to age about 5 months. A photo posted by Kevin C (@chefkevincouch) on Nov 16, 2016 at 12:02pm PST. Learn how and when to remove this template message, "Blue-veined Cheeses : The expanding choices", "Pregastric Esterase and other Oral Lipases—A Review", "The Methyl Ketones of Blue Cheese and their Relation to its Flavor", "Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese", "Structure of casein micelles and their complexation with tannins", "digesting the science of fermented foods", "Consolidated federal laws of canada, Food and Drug Regulations", "Bacterial Community Structure and Location in Stilton Cheese", European cheeses with protected geographical status, https://en.wikipedia.org/w/index.php?title=Blue_cheese&oldid=984245867, All Wikipedia articles written in American English, Articles needing additional references from March 2011, All articles needing additional references, Articles with unsourced statements from August 2016, Creative Commons Attribution-ShareAlike License, This page was last edited on 19 October 2020, at 01:44. Have you ever been to a supermarket and wondered how many types of blue cheese there are? . Country: Spain Region: Castilla y Leon Milk type: Goat. Chèvre cheese is a delicious, easy-to-spread cheese made from goat's milk. When I was working at Murray's Cheese in N.Y.C., first as a cheesemonger, then in the classroom, I heard a lot of people say, with surprising conviction, "I don't like blue cheese." [27] Penicillium roqueforti is the cause of the blue veins in Roquefort cheese. Gorgonzola Cheese – Perhaps one of the most popular blue cheeses, this cheese is made with either cow or goat’s milk; sometimes from combining the two. This is a French cheese which is ripe and soft with three times the cream in it and is combined with the Italian Gorgonzola cheese. Also known as Danablu, this creamy blue cheese is made of full fat cow’s milk and is semi-soft. [11], During this ripening period, the temperature and the level of humidity in the room where the cheese is aging is monitored to ensure the cheese does not spoil or lose its optimal flavor and texture. etc . The color of the cheese may range from white to yellow to a dark orange. The other blue mold type, Penicillium glaucum, is way milder, and tastes like toasted hazelnuts and chocolate. [14] The smaller the curds are cut, the thicker and harder the resulting cheese will become. As all good things in life, we humans have learned to produce food items in abundance.

The Danish Blue cheese is made with cow’s milk, is moist, and takes about 8-12 weeks to age. This mixture is then inoculated with Penicillium roqueforti.

Country: ItalyRegion: LombardiaMilk type: Cow.

Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. All rights reserved. Blue cheese or bleu cheese[1][2] is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green. Copyright 2020 Just A Pinch Recipe Club, LLC. It is harder in texture, has a crusty outer layer, and has strong aroma as well as taste. Now that you're a blue cheese fiend, here are. It requires around 3-4 months to age. Okay, okay.

When given oxygen, the mold is able to grow along the surface of the curd-air interface. © 2020 Condé Nast. To revisit this article, visit My Profile, then View saved stories. To begin with, the commercial scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor. Chèvre - there are lots of different goats cheeses, the most common coming in a cylinder shape about 10 cm across. [27] These cheeses all have a protected designation of origin in which they may only be called their respective name if produced a certain way in a certain location. A spore-rich Penicillium roqueforti culture is then added. Made from sheep’s milk, this crumbly and slightly moist cheese takes about 5 months to age. The lactic acid bacteria, however, are killed by the low pH and the secondary fermenters, Penicillium roqueforti, take over and break the lactic acid down, maintaining a pH in the aged cheese above 6.0. but there are also different types of cheese theres mozerella , cheddar , marble , blue cheese . Slightly moist with an edible rind, Danish Blue takes around 10 weeks to age. [24] In pressing the cheese, the curds are not tightly packed in order to allow for air gaps between them. [28][30], Stilton blue cheese was first sold in the village of Stilton in England but there is little evidence it was ever made there. 6789 Quail Hill Pkwy, Suite 211 Irvine CA 92603. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods. Yes, this is the Nutella of cheeses. You can get them in strings, slices, cubes, spreads, and blocks, and are used in various recipes.

[21] As the pH rises again from the loss of lactic acid, the enzymes in the molds responsible for lipolysis and proteolysis are more active and can continue to ferment the cheese because they are optimal at a pH of 6.0.[22]. So it's not *technically* a blue. [4], Blue cheese is believed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves which happen to be favorable environments for many varieties of harmless mold. Because the paste of this goo-bomb is so thick and creamy, when it's pierced, it caves right back in, which stifles the oxygen and thus the mold.

The metabolism of the blue mold further breaks down fatty acids to form ketones to give blue cheese a richer flavour and aroma.[25]. To begin with, the commercial scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor.[10]. These cookies will be stored in your browser only with your consent.

More commonly such cheeses are categorised as blue and one of the world's best is Italian, originating in the Lombardy region, taking its name, Gorgonzola, from the village that has now been devoured by the expanding metropolitan area of Milan. Parmesan cheese is another go-to hard cheese that's frequently grated. [11] Multiple methods can be used to achieve this. Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. Many of you will agree with me when I say that you either love blue cheese till the end of life or hate it so much that you would never even want to see it.

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