TYPES OF CHEESE: Types of Cheese: Blue Cheese

Types of Cheese: Blue Cheese



Types of Cheese: Blue Cheese

Blue cheese is one of the most distinctive cheese families in the world, known for its blue-green veins, bold aroma, and complex flavor profile. These cheeses are defined by the intentional cultivation of Penicillium molds, which create both the characteristic color and intense taste.

🔬 What Is Blue Cheese?

Blue cheese is made by adding Penicillium roqueforti or Penicillium glaucum to milk during cheesemaking. After curd formation, the cheese is pierced with needles to allow oxygen in—triggering mold growth and vein development.

Key Characteristics

  • Texture: Creamy, crumbly, or semi-soft

  • Flavor: Sharp, salty, tangy, earthy, sometimes sweet

  • Aroma: Pungent to strong

  • Color: White to ivory base with blue-green veins

  • Aging: Weeks to months

🧪 The Science Behind Blue Veins

  • Oxygen exposure activates mold growth

  • Mold breaks down fats and proteins

  • This creates free fatty acids and methyl ketones, responsible for blue cheese’s aroma and flavor

➡️ Result: unmatched depth and complexity

🧀 Major Types of Blue Cheese

1. Roquefort (France)

  • Milk: Sheep

  • Texture: Moist, crumbly

  • Flavor: Sharp, salty, mineral-rich

  • Aging: In limestone caves

  • Status: Protected (PDO)

2. Gorgonzola (Italy)

  • Milk: Cow

  • Styles:

    • Dolce – Soft, sweet, creamy

    • Piccante – Firm, sharp, crumbly

  • Uses: Pasta sauces, risotto, pizza

3. Stilton (England)

  • Milk: Cow

  • Texture: Crumbly yet creamy

  • Flavor: Rich, nutty, bold

  • Tradition: Served with pears or port wine

4. Danish Blue (Danablu)

  • Milk: Cow

  • Texture: Semi-soft

  • Flavor: Salty, tangy, slightly bitter

  • Use: Everyday blue cheese alternative

5. Bleu d’Auvergne (France)

  • Milk: Cow

  • Texture: Creamy

  • Flavor: Mild, earthy, grassy

6. Cabrales (Spain)

  • Milk: Mixed (cow, goat, sheep)

  • Texture: Soft, spreadable

  • Flavor: Extremely pungent and spicy

  • Aging: Natural caves

7. American Blue Cheeses

  • Examples: Maytag Blue, Point Reyes Blue

  • Profile: Cleaner, balanced, creamy

  • Use: Salads, sauces, burgers

🧀 Blue Cheese Texture Styles

StyleExamples
CreamyGorgonzola Dolce
CrumblyStilton
Semi-softDanish Blue
MoistRoquefort

🍽️ Culinary Uses

Savory Dishes

  • Blue cheese dressing

  • Steak & burger topping

  • Pasta sauces

  • Risotto

  • Stuffed meats

Sweet Pairings

  • Honey

  • Figs

  • Pears

  • Dark chocolate

🥂 Pairing Suggestions

Wine

  • Sweet wines (Sauternes, Port)

  • Bold reds (Syrah, Malbec)

Beer

  • Stout

  • Barleywine

Other

  • Walnuts

  • Rustic bread

  • Fresh fruit

🧊 Storage Tips

  • Wrap loosely in wax or parchment paper

  • Avoid airtight plastic

  • Store in the cheese drawer

  • Consume within 1–2 weeks after opening

🧠 Nutrition Highlights

  • High in calcium and protein

  • Rich in flavor—used in small quantities

  • Contains beneficial molds (safe for consumption)

⭐ Why Blue Cheese Is Unique

Blue cheese is a perfect example of controlled fermentation, transforming simple milk into a cheese with extraordinary depth, aroma, and culinary versatility. Its bold character makes it both challenging and rewarding, beloved by chefs and cheese enthusiasts worldwide.

OTHER SOURCES


Granston Blue (Llangloffan), 
Landsker Blue, 
Soft Blue (St. Florence), 
Gorau Glas (Quirt)

Blue cheese is a mould ripened type, with blue green veins throughout the cheese. 

Many are only made when the milk is most suited to this type of cheese and thus are not available throughout the year. 

  • Granston is typical of cheese made only when the milk is deemed to be at its best. Some such as 
  • Landsker are pressed whereas others are a softer creamier type of cheese. 
  • Gorau Glas has the distinction of winning a gold award at the 2002 British Awards.

Some varieties have a white mould on the surface and blue mould within the body of the cheese. 

This combination of the two Penicillium moulds provides a mild soft cheese usually classified within the soft ripened cheese category. 

Although some of the Blue mould cheese now available are the result of modern technologies, they first occurred naturally. 

Where cheesemakers stored their cheese in caves or cellars, those places often provided the correct humidity and temperature conditions for the wild or natural yeasts and moulds to grow.

In a booklet on the practice of Cheshire Cheesemaking dated 1892, there is mention of the 'green fade', a minute fungus growth. Cheese, which naturally blued were regarded as very special cheese, 'accidents' in the maturing process that were much sought after.

The Penicillium roqueforti mould, obtained from specialist suppliers, is now normally added with the milk. 

Reassurance can be given that eating this type of cheese does not create any antibiotic resistance or affect the usefulness of the antibiotic penicillin.

Blue cheese is not pressed as it is essential for the curds to be loosely packed, leaving space for the mould to grow. 

The mould requires air to grow and turn it a blue colour. 

This is aided and also controlled by piercing the cheese with stainless steel needles - never copper needles as is still stated by some. 

The tunnels created by the needles, allows air into the body of the cheese and it quickly develops the attractive blue mould picture.

The flavour of a blue cheese varies according to the type of milk and season. It should be mellow, with a slightly piquant, possibly peppery taste with mushroom overtones.

There should not be a bitter aftertaste. 
The cheese is left unwrapped during maturing and the rind can be eaten. 

This is a mixture of micro-organisms left to develop naturally and they also have an important part to play in the flavour and texture development of this type of cheese.
Types of cheese: washed-rind-cheese.




Labels: