Does the thought of biting into a creamy, tangy, and wonderfully pungent cheese make your mouth water, or does it send a shiver down your spine? Bleu cheese divides the culinary world. For its fans, it’s the king of cheese boards, the secret weapon in salad dressings, and the perfect partner for a crisp apple. But for the uninitiated, those blue-green veins can look a little intimidating. Navigating the cheese aisle can be a real headache. Should you pick the sharp bite of Roquefort, the mild creaminess of Gorgonzola, or the crumbly texture of Stilton? It’s easy to grab the wrong wedge and end up with a flavor that’s either too mild or overwhelmingly strong for your dinner plans.
Fear not, fellow food lovers! This guide will cut through the confusion. We are diving deep into the world of bleu cheese. You will learn the difference between the major types, discover what makes them blue, and find out which one perfectly matches your taste buds—whether you are a seasoned aficionado or just dipping your toe into the blue waters. Get ready to unlock the secrets of this amazing cheese and transform your next meal. Let’s explore the bold and beautiful world of bleu!
Top Bleu Cheese Recommendations
- Semi-soft texture that's perfect for salads and sauces
- Great topping for steaks or burgers
- Wonderful addition to serve with fruit for dessert
- Proudly Wisconsin cheese
- Aged 60 days for a taste that's savory, creamy, and tangy
- Made in California
- Milk Type: Cow
- Unpasteurized
- Moist and creamy blue cheese with medium-strong flavor
- Crumble atop salad, add to a steak or burger
- Origin: Minnesota
- Milk Type: Cow
- Unpasteurized
- Artisan blue cheese that's full-flavored but never metallic or too salty
- Conveniently pre-crumbled for use in recipes
- Origin: Denmark
- Milk Type: Cow
- Pasteurized
- Traditional Danish blue cheese known for intense, spicy, salty flavor
- Crumble on salads or melt on burgers
Your Guide to Choosing the Best Blue Cheese
Blue cheese offers a bold, tangy flavor that many people love. But with so many types available, picking the right one can seem tricky. This guide helps you find the perfect blue cheese for your next snack or recipe.
Key Features to Look For
When you shop for blue cheese, look closely at these important features. They tell you a lot about the cheese’s quality and taste.
- Veining (The Blue Parts): Look for blue or blue-green veins running through the white or creamy cheese. Good veining should look evenly spread. Too few veins mean a mild flavor. Too many dense veins might mean a sharper taste.
- Texture: Blue cheeses range from crumbly to creamy. Decide what you need. Crumbly cheeses are great for salads. Creamy cheeses spread easily on crackers.
- Aroma: Blue cheese has a strong smell. It should smell sharp and earthy. A sour or ammonia-like smell usually means the cheese is past its prime.
Important Ingredients and Materials
Blue cheese is simple, but the ingredients matter greatly. You are looking for quality.
The main ingredients are usually milk, salt, and cultures. The special part is the mold. Manufacturers use a type of mold called *Penicillium*. This mold creates the blue veins and the unique flavor.
Milk Type Matters
Check what kind of milk the cheese uses. Cow’s milk makes softer, milder blue cheeses. Goat’s milk creates sharper, tangier cheeses. Sheep’s milk often results in a rich, buttery flavor.
Factors That Improve or Reduce Quality
What makes one blue cheese better than another? It often comes down to how it ages and how it is handled.
Quality Boosters:
- Aging Time: Longer aging usually creates a deeper, more complex flavor.
- Hand-Dressing: Some high-quality cheeses get the mold spores poked in by hand, ensuring better distribution.
Quality Reducers:
- Dryness: If the cheese looks dry, cracked, or dusty, its quality drops. It will taste chalky instead of creamy.
- Improper Storage: Cheese left out too long loses moisture fast. Always buy cheese that feels cool and slightly moist to the touch.
User Experience and Use Cases
Think about how you plan to eat your blue cheese. This helps you choose the right texture and flavor strength.
Mild & Creamy (e.g., Gorgonzola Dolce):
These cheeses melt beautifully. They work well in sauces for pasta or on pizzas. They also make a wonderful, mild spread for bread.
Sharp & Crumbly (e.g., Roquefort or Stilton):
These powerful cheeses shine when paired with sweet things. Try crumbling them over a crisp green salad with walnuts and pears. They also taste amazing on a cheeseboard next to honey or fig jam.
Remember, blue cheese flavor intensifies as it warms up. Take it out of the fridge about 30 minutes before serving for the best experience.
10 Frequently Asked Questions About Buying Blue Cheese
Q: How do I know if blue cheese has gone bad?
A: Bad blue cheese smells strongly of ammonia, or it feels slimy. It should smell sharp, not rotten.
Q: Should I buy pre-crumbled blue cheese?
A: Whole wedges usually stay fresher longer. Pre-crumbled cheese dries out faster, but it is convenient for quick salad toppings.
Q: What is the mildest type of blue cheese?
A: Gorgonzola Dolce is often considered one of the mildest and creamiest blue cheeses available.
Q: Does blue cheese have to be refrigerated?
A: Yes. Always store blue cheese wrapped tightly in wax or parchment paper, then place it in the refrigerator.
Q: Can I freeze blue cheese?
A: You can freeze it, but the texture will change. Freezing makes the cheese much more crumbly when thawed, so it is best for cooking rather than eating plain.
Q: What does “veining” mean in blue cheese?
A: Veining refers to the blue or green mold lines you see running through the cheese. These lines create the cheese’s signature taste.
Q: Is blue cheese safe for everyone to eat?
A: Generally, yes. However, pregnant women and people with very weak immune systems should avoid soft, unpasteurized cheeses, including some blues.
Q: What is the difference between blue cheese and Roquefort?
A: Roquefort is a specific type of blue cheese made only from sheep’s milk in Roquefort-sur-Soulzon, France. All Roquefort is blue cheese, but not all blue cheese is Roquefort.
Q: How long does a wedge of blue cheese last once opened?
A: If stored properly, a cut wedge usually stays good for about two to three weeks.
Q: Should I eat the rind on blue cheese?
A: Most blue cheese rinds are safe to eat. They often hold a lot of flavor. If the rind feels very hard or waxy, you can cut it off.