Blue cheese. The very name elicits strong reactions. Some recoil in horror, picturing mold and pungent aromas. Others salivate, anticipating the complex, savory, and often addictive flavors that define this unique cheese. But what is it about blue cheese that makes it so tasty – to those who love it, at least? The answer lies in a fascinating interplay of science, history, and the art of cheesemaking.
The Science Behind the Stink: Mold’s Magnificent Contribution
The defining characteristic of blue cheese, of course, is its distinctive blue or blue-green veining. This veining isn’t just for show; it’s the direct result of the introduction of specific types of mold, primarily Penicillium species, into the cheesemaking process. These aren’t just any molds, though. These are carefully cultivated strains chosen for their ability to impart desirable flavors and textures.
The Role of *Penicillium*
The most common Penicillium species used in blue cheese production are Penicillium roqueforti and Penicillium glaucum. Penicillium roqueforti is the traditional mold used in Roquefort cheese, while Penicillium glaucum is often used in other varieties like Gorgonzola. These molds don’t just sit there; they actively transform the cheese, contributing significantly to its flavor and texture.
During the cheese aging process, the Penicillium spores germinate and grow throughout the cheese. To allow the mold to breathe and flourish, cheesemakers typically pierce the cheese with needles, creating air channels. These channels are crucial for the mold’s growth, as it requires oxygen to thrive. As the mold grows, it releases enzymes that break down the fats and proteins in the cheese.
Lipolysis and Proteolysis: Flavor Unlocked
The breakdown of fats, a process called lipolysis, releases free fatty acids, which contribute significantly to the cheese’s flavor profile. These fatty acids can have a wide range of flavors, from buttery and creamy to sharp and pungent. The specific fatty acids produced depend on the type of milk used, the Penicillium species, and the aging conditions.
Similarly, the breakdown of proteins, known as proteolysis, generates peptides and amino acids. These compounds also contribute to the cheese’s flavor, adding savory, umami notes. Proteolysis also affects the cheese’s texture, making it softer and creamier over time. It’s these processes that transforms a simple block of curd into a complex, flavorful blue cheese.
Ammonia and Other Flavor Compounds
The characteristic “ammonia” note often associated with blue cheese comes from the breakdown of proteins, specifically the amino acid glutamine. While excessive ammonia can indicate spoilage, a subtle ammonia note is often part of the cheese’s flavor profile and contributes to its pungency. Other volatile compounds produced during ripening, such as ketones and aldehydes, also contribute to the overall aroma and flavor complexity of blue cheese.
Milk Matters: The Foundation of Flavor
While the mold plays a crucial role in developing the characteristic flavors of blue cheese, the type of milk used is equally important. Different types of milk, such as cow’s milk, sheep’s milk, and goat’s milk, have different fat and protein compositions, which directly impact the cheese’s flavor and texture.
Cow’s Milk Blue Cheese
Blue cheeses made with cow’s milk tend to be milder and creamier than those made with sheep’s or goat’s milk. They often have a buttery flavor and a slightly sweet aftertaste. Examples include some varieties of Gorgonzola and many commercially produced blue cheeses.
Sheep’s Milk Blue Cheese
Roquefort, the “King of Cheeses,” is traditionally made with sheep’s milk. Sheep’s milk has a higher fat content than cow’s milk, resulting in a richer, more intense flavor. Roquefort is known for its sharp, pungent flavor and creamy texture.
Goat’s Milk Blue Cheese
Goat’s milk blue cheeses have a tangy, slightly goaty flavor that is quite distinct. They can be sharper and more crumbly than cow’s milk cheeses. The unique flavor of goat’s milk complements the mold’s activity, creating a complex and flavorful cheese.
The breed of animal producing the milk also impacts the flavor. The diet of the animal also contributes nuanced characteristics to the milk, further emphasizing that great cheese starts with great milk.
The Art of Cheesemaking: A Delicate Balance
Cheesemaking is both a science and an art. It requires precise control over various factors, including temperature, humidity, and aging time, to ensure the development of the desired flavors and textures. The cheesemaker’s skill and experience are crucial in creating a high-quality blue cheese.
Curd Formation and Handling
The initial steps of cheesemaking, such as curd formation and cutting, are critical. The type of rennet used, the temperature of the milk, and the size of the curd all affect the cheese’s final texture and moisture content. The cheesemaker must carefully monitor these factors to ensure that the curd is firm enough to hold its shape but still retains enough moisture to allow the mold to thrive.
Salting and Piercing
Salting the cheese is another crucial step. Salt controls the growth of unwanted bacteria and helps to draw out excess moisture, further preserving the cheese. It also contributes to the cheese’s flavor. Piercing the cheese with needles allows oxygen to penetrate the interior, promoting mold growth. The timing and technique of piercing are essential for even distribution of the mold.
Aging and Ripening
The aging process is where the magic truly happens. During aging, the mold continues to break down the fats and proteins, developing the cheese’s characteristic flavors and textures. The temperature and humidity of the aging environment must be carefully controlled to ensure optimal mold growth and prevent the cheese from drying out or becoming contaminated. The length of aging also impacts flavor. Younger blue cheeses will be milder and creamier, while longer-aged cheeses will develop a more intense, complex flavor.
Beyond Flavor: Texture and Aroma
While flavor is undoubtedly the primary driver of blue cheese’s appeal, its texture and aroma also play a significant role. The combination of a creamy or crumbly texture with a pungent, earthy aroma creates a sensory experience that is both unique and satisfying.
Texture Variations
Blue cheese textures can range from soft and creamy to firm and crumbly, depending on the type of milk used, the cheesemaking techniques, and the aging process. Creamy blue cheeses, like some Gorgonzolas, are often spreadable and melt easily. Firmer blue cheeses, like Roquefort, tend to be more crumbly and have a sharper bite. The texture contributes significantly to the overall mouthfeel and enjoyment of the cheese.
Aromatic Complexity
The aroma of blue cheese is often described as pungent, earthy, and sometimes even slightly metallic. This complex aroma is the result of the various volatile compounds produced during the cheese’s ripening. The aroma can be a significant part of the sensory experience, adding to the overall flavor profile.
Pairing and Enjoying Blue Cheese
Blue cheese is a versatile ingredient that can be enjoyed in a variety of ways. It pairs well with both sweet and savory foods, making it a popular choice for appetizers, salads, and desserts.
Sweet and Savory Combinations
The salty, pungent flavor of blue cheese is often balanced by sweet flavors. Pairing it with fruits like pears, apples, or figs can create a delicious contrast. Honey and maple syrup are also excellent accompaniments. On the savory side, blue cheese pairs well with nuts, particularly walnuts and pecans. It can also be crumbled over salads or melted into sauces.
Wine Pairing Suggestions
The best wine pairing for blue cheese depends on the intensity of the cheese’s flavor. Milder blue cheeses pair well with sweet white wines like Sauternes or Riesling. More intense blue cheeses, like Roquefort, can stand up to richer red wines like Port or Cabernet Sauvignon. The sweetness of the wine helps to balance the saltiness and pungency of the cheese.
Incorporating Blue Cheese into Dishes
Blue cheese can be used in a wide variety of dishes. It can be crumbled over salads, melted into sauces, or used as a filling for ravioli or other pasta dishes. It also makes a great topping for burgers or pizzas. The possibilities are endless!
Conclusion: An Acquired Taste Worth Cultivating
Blue cheese is undoubtedly an acquired taste. Its pungent aroma, distinctive blue veining, and complex flavor profile can be off-putting to some. However, for those who appreciate its unique characteristics, blue cheese is a true culinary delight. The combination of science, art, and tradition that goes into making blue cheese results in a product that is both fascinating and delicious. So, the next time you encounter a wedge of blue cheese, take a moment to appreciate the intricate processes that have transformed simple milk into a moldy masterpiece. You might just discover a new favorite flavor.
What exactly gives blue cheese its distinct flavor?
The distinct flavor of blue cheese stems from a complex interplay of factors, primarily the presence of specific molds, particularly Penicillium species. These molds break down proteins and fats during the cheese-making process, releasing volatile organic compounds (VOCs) such as ketones, esters, and aldehydes. These compounds contribute to the characteristic aromas and flavors associated with blue cheese, which can range from earthy and mushroomy to pungent and spicy.
Furthermore, the type of milk used, the cheese-making techniques, and the aging process all contribute to the final flavor profile. Different types of milk (cow, sheep, or goat) possess varying levels of fats and proteins, which the mold then transforms, leading to subtle differences in taste. The length and conditions of aging also play a vital role, as longer aging periods generally result in more intense and complex flavors.
Is blue cheese safe to eat despite containing mold?
Yes, blue cheese is safe to eat because the molds used in its production are specific, safe-to-consume strains of Penicillium. Unlike harmful molds that can produce toxins, these molds are carefully cultivated and controlled within the cheese-making environment. They contribute to the desired flavor and texture without posing a health risk to consumers.
Furthermore, the acidic environment of the cheese and the presence of salt inhibit the growth of unwanted, potentially harmful microorganisms. Cheese makers follow strict hygiene protocols and quality control measures throughout the production process to ensure the safety and quality of their blue cheeses. Therefore, blue cheese can be enjoyed without concern, as long as it is sourced from reputable producers and stored properly.
What are some popular types of blue cheese?
There is a wide variety of blue cheeses, each with its unique characteristics and flavor profile. Some of the most popular types include Roquefort, a sheep’s milk cheese from France known for its strong, pungent flavor; Gorgonzola, a creamy cow’s milk cheese from Italy with a milder, buttery taste; and Stilton, a British cow’s milk cheese with a rich, nutty flavor.
Other notable blue cheeses include Cabrales from Spain, which is made from a blend of cow, sheep, and goat’s milk and aged in caves, and Danish Blue, a milder, tangier cow’s milk cheese. The choice of blue cheese often depends on personal preference, with some people preferring the intense flavors of Roquefort or Cabrales, while others may opt for the milder profiles of Gorgonzola or Danish Blue.
How is blue cheese made?
The production of blue cheese involves several key steps, starting with the coagulation of milk using rennet or acid. Once the curds are formed, they are cut and drained to remove excess whey. The curds are then salted, which helps to control moisture levels and inhibit unwanted microbial growth, while also contributing to the flavor.
The unique characteristic of blue cheese comes from the introduction of Penicillium spores, either added to the milk or introduced during the curdling process. The cheese is then pierced with needles or skewers to create air channels, which allow the mold to grow throughout the interior. Finally, the cheese is aged in a cool, humid environment, where the mold develops and transforms the flavors and textures over time.
What foods pair well with blue cheese?
Blue cheese’s bold and complex flavors make it a versatile ingredient that pairs well with a variety of foods. Its salty and tangy notes complement sweet flavors, such as honey, fruits (like pears and figs), and jams. The richness of blue cheese also balances well with acidic components like balsamic vinegar or citrus dressings in salads.
Furthermore, blue cheese is often paired with nuts, such as walnuts or pecans, which provide a crunchy texture and earthy flavor that complements the cheese’s profile. It can also be crumbled over grilled meats, added to pizzas, or incorporated into creamy sauces. Strong red wines, such as port or Cabernet Sauvignon, often provide an ideal beverage pairing for blue cheese.
Can blue cheese be part of a healthy diet?
While blue cheese is relatively high in fat and sodium, it can be part of a healthy diet in moderation. It is a good source of calcium, which is essential for bone health, and protein, which is important for muscle growth and repair. Blue cheese also contains vitamins A and B12, as well as phosphorus and selenium.
However, due to its high saturated fat and sodium content, it is important to consume blue cheese in small portions. Individuals with high blood pressure or cholesterol should be particularly mindful of their intake. Incorporating blue cheese into dishes that are otherwise low in saturated fat and sodium, such as salads or vegetable-based meals, can be a way to enjoy its unique flavor while maintaining a healthy diet.
How should blue cheese be stored to maintain its quality?
To maintain its quality and prevent spoilage, blue cheese should be stored properly in the refrigerator. The ideal storage temperature is between 35 and 45 degrees Fahrenheit. Wrap the cheese tightly in cheese paper or parchment paper to allow it to breathe while preventing it from drying out. Avoid using plastic wrap, as it can trap moisture and lead to mold growth other than the desirable Penicillium.
Alternatively, you can store blue cheese in an airtight container lined with a damp paper towel to maintain humidity. Keep it away from strong-smelling foods, as it can absorb their odors. Properly stored, blue cheese can last for several weeks in the refrigerator. If you notice any discoloration, foul odors, or a significant change in texture, it is best to discard it.