Flavor:
Blue cheese is known for its pungent creamy texture. The characteristic flavor of blue cheeses tends to be sharp and salty.
Story:
Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow’s milk, sheep’s milk, or goat’s milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is ‘spiked’ with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour.The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese. Blue cheese is also identified by a peculiar smell that comes from cultivated bacteria. The flavour of the cheese depends on the type of blue cheese, shape, size, the climate of the curing and the length of ageing. But it generally tends to be sharp and salty. Some of the famous blue cheeses around the world are Roquefort from France, Gorgonzola from Italy and Stilton from England.
Recommended Pairings:
Blue cheese to pair with fruits like pears and apple, and salads, or crumbled over a pasta sauce.
Label:
- Milk: Cow
- Texture: Crumbly
- Flavor: Savory Blue
- Rind: Rindless
- Country: USA
- Wine: All Wines