Blue cheese is one type of cheese known for its strong aroma and tangy flavour. The blue cheese is native to France and the Penicillium Roqueforti bacteria is used to make blue cheese, giving it distinctive blue veins and spots that are also known as blue mould. Penicillium roqueforti and Penicillium glaucum, the strains used to make blue cheese, are safe to eat, despite the fact that some penicillium strains, such as Penicillium expansum, might be harmful to humans if consumed.
Blue cheese is strong and has a particular flavour that is salty, sharp, and occasionally sweet. Its texture is semi-soft, crumbly, and creamy. It goes well with fruits and nuts, and it may be made into sauces or salad dressings. Blue cheese dressing is a favourite vegetable dipping sauce.
The Process Of Making Blue Cheese
Raw milk is pasteurised which is then followed by the process of acidification with the help of starter culture (starter culture is a strain of bacteria specifically bred to ‘start’ the process of turning milk into cheese) to transform lactose into lactic acid, turning liquid milk into solid. To help the milk coagulate, rennet (rennet is a combination of enzymes that thickens milk during the cheese-making process) is added, and the curds are sliced to release the whey. Wheels are created by draining the curds. At this point, the cheese is salted to avoid deterioration and Penicillium roqueforti is sprinkled on top. The cheese is left to age for around 60-90 days. The cheese is ‘spiked’ with stainless steel rods during the early maturing process to allow oxygen to circulate and promote the growth of the mould, which results in the formation of the cheese's distinctive blue veins. This process also goes by the name ‘needling’. It also creates the cheese’s characteristic blue flavour while softening the texture. Here are the different types of blue cheese:
1. Roquefort
The richest aroma and flavour of all the blue cheeses is found in Roquefort, one of the first blue cheeses manufactured from ewe's milk. The French village of Roquefort-sur-Soulzon, where the cheese is made, bears its name.
2. Stilton
The English cheese, Stilton, is produced in two varieties: blue and white. Only the regions of Nottinghamshire, Derbyshire, and Leicestershire produce this cheese. Stilton cheese has a semi-soft, crumbly, and creamier texture and is produced from cow’s pasteurised milk.
3. Gorgonzola
Delicious Italian cheese called gorgonzola is equally well-known as dolcelatte. This cheese is so soft that it instantly melts in your tongue like ice cream when you eat it. Dolcelatte, which means sweet milk, is the name given to it because of its delicious, sweet, and creamy flavour.
4. Danablu
In the cheese industry, Danablu has a long history and a solid reputation. In fact, Danablu cheese was created as a Roquefort alternative and is prepared from full-fat cow’s milk and cream. Danablu provides you with a salty and creamy mouthfeel with every bite. Danablu is frequently put on salads, crackers, or bread.
5. Cambozola
Cambozola has thrived in the cheese industry since its introduction in the 1970s. To obtain a smooth and creamy texture, additional cream is also mixed into the pasteurised cow's milk used to make this cheese. This cheese is also referred to as Blue Brie in English-speaking nations. It has a mildly sweet and sour flavour
