Blue cheese, with its pungent aroma and distinctive veining, is a culinary love-it-or-hate-it experience. But for those who appreciate its complex flavors, finding the perfect brand can elevate everything from salads and burgers to cheese boards and decadent sauces. With countless options available, navigating the world of blue cheese can be overwhelming. This comprehensive guide will delve into the nuances of blue cheese, explore the factors that contribute to its quality, and ultimately help you discover your personal “best” brand.
Understanding Blue Cheese: A World of Flavor
Blue cheese isn’t just one type of cheese; it’s an entire category encompassing a diverse range of flavors, textures, and production methods. The characteristic blue or green veins are the result of introducing specific types of mold, primarily Penicillium, during the cheesemaking process. These molds not only contribute to the visual appeal but also play a crucial role in the cheese’s unique flavor profile.
The Cheesemaking Process: A Moldy Marvel
The production of blue cheese typically involves several key steps. First, milk, often cow’s milk but also sheep or goat’s milk, is pasteurized or used raw. Then, starter cultures and Penicillium spores are added. The milk is coagulated to form curds, which are then cut and drained.
The magic truly happens during the aging process. The cheese is pierced with needles to allow oxygen to circulate, encouraging the mold to grow and spread throughout the interior. The aging environment, including temperature and humidity, also significantly impacts the final flavor and texture.
Factors Influencing Flavor: Beyond the Mold
The flavor of blue cheese is influenced by a multitude of factors. The type of milk used plays a significant role. Cow’s milk typically produces a milder, creamier blue cheese, while sheep’s milk often results in a sharper, more intense flavor. Goat’s milk blues can be tangy and slightly sweet.
The specific strain of Penicillium used also contributes to the flavor profile. Penicillium Roqueforti is commonly used in many blue cheeses, producing a characteristic earthy, peppery flavor. Other strains can impart fruity, nutty, or even slightly sweet notes.
The aging process is another critical determinant of flavor. Longer aging periods tend to result in more intense and complex flavors. The environment in which the cheese is aged, including temperature and humidity, also plays a role.
Exploring Popular Blue Cheese Brands
Now that we understand the fundamentals of blue cheese, let’s explore some popular brands and what makes them stand out. Remember that taste is subjective, so what one person considers the “best” may not be the same for another.
Roquefort: The King of Blues
Roquefort is arguably the most famous blue cheese in the world. Made exclusively from sheep’s milk in Roquefort-sur-Soulzon, France, it boasts a Protected Designation of Origin (PDO) status, ensuring its authenticity and quality. Roquefort is known for its sharp, tangy, and slightly salty flavor, with a crumbly texture and distinct blue veins.
Key Characteristics of Roquefort:
- Made from sheep’s milk.
- Aged in natural caves.
- Sharp, tangy, and salty flavor.
- Crumbly texture.
- PDO protected.
The aging process, carried out in natural caves, contributes significantly to Roquefort’s unique flavor. The cool, humid environment encourages the growth of Penicillium Roqueforti, resulting in its distinctive character.
Gorgonzola: Italy’s Creamy Delight
Gorgonzola is another iconic blue cheese, hailing from Italy. Unlike Roquefort, Gorgonzola is made from cow’s milk. There are two main types of Gorgonzola: Dolce (sweet) and Piccante (spicy). Gorgonzola Dolce is milder and creamier, while Gorgonzola Piccante is sharper and more pungent.
Key Characteristics of Gorgonzola:
- Made from cow’s milk.
- Dolce (sweet) and Piccante (spicy) varieties.
- Creamy texture (Dolce).
- Sharp, pungent flavor (Piccante).
Gorgonzola is often used in pasta dishes, salads, and sauces. Its creamy texture makes it particularly well-suited for melting.
Stilton: England’s Finest
Stilton is a British blue cheese made from cow’s milk. It has a Protected Designation of Origin (PDO) status, similar to Roquefort, ensuring that it is produced according to strict regulations. Stilton is known for its rich, creamy flavor with a slightly nutty finish.
Key Characteristics of Stilton:
- Made from cow’s milk.
- PDO protected.
- Rich, creamy flavor.
- Slightly nutty finish.
- Crumbly texture.
Stilton is often enjoyed with pears, walnuts, and port wine. It is also a popular addition to salads and soups.
Other Notable Blue Cheese Brands
Beyond these three giants, there are countless other excellent blue cheese brands to explore. Maytag Blue, produced in Iowa, USA, is known for its creamy texture and pungent flavor. Bleu d’Auvergne, from France, offers a robust and earthy flavor. Cabrales, a Spanish blue cheese made from a blend of cow’s, sheep’s, and goat’s milk, is known for its intense, spicy flavor. Consider also exploring local artisanal cheesemakers in your area for unique and handcrafted blue cheese options.
Choosing the Right Blue Cheese for Your Needs
With so many options available, selecting the “best” blue cheese comes down to personal preference and the intended use.
Flavor Profile: Finding Your Perfect Match
Do you prefer a mild, creamy blue cheese or a sharp, pungent one? If you’re new to blue cheese, starting with a milder option like Gorgonzola Dolce or a young Stilton might be a good idea. If you’re a seasoned blue cheese enthusiast, you might enjoy the intense flavors of Roquefort or Cabrales.
Texture: Creamy or Crumbly?
The texture of blue cheese can also influence your choice. Creamy blue cheeses like Gorgonzola Dolce are ideal for spreading or melting, while crumbly blue cheeses like Roquefort are better suited for salads or cheese boards.
Intended Use: From Salads to Sauces
Consider how you plan to use the blue cheese. For salads, a crumbly blue cheese with a bold flavor can add a welcome contrast. For sauces, a creamy blue cheese that melts easily is a good choice. For cheese boards, offer a variety of blue cheeses with different flavor profiles and textures to cater to different tastes.
Tips for Buying and Storing Blue Cheese
To ensure you’re getting the best possible blue cheese, keep these tips in mind when buying and storing it.
Buying Blue Cheese: What to Look For
When buying blue cheese, look for cheese that is moist but not slimy. The blue veins should be evenly distributed throughout the cheese. Avoid cheese that has a strong ammonia smell, as this indicates that it is past its prime. Purchasing from reputable cheese shops or delis often ensures higher quality and fresher products.
Storing Blue Cheese: Keeping it Fresh
Proper storage is essential for maintaining the quality of blue cheese. Wrap the cheese tightly in plastic wrap or beeswax wrap and store it in the refrigerator’s crisper drawer. This will help to prevent it from drying out and absorbing odors from other foods.
Tip: Before serving, allow the blue cheese to come to room temperature for about 30 minutes to allow the flavors to fully develop.
Pairing Blue Cheese: Complementary Flavors
Blue cheese pairs well with a variety of foods and beverages.
Food Pairings: Sweet and Savory Delights
Sweet fruits like pears, apples, and figs complement the salty and pungent flavors of blue cheese. Nuts, such as walnuts and pecans, add a satisfying crunch and nutty flavor. Honey and balsamic glaze provide a touch of sweetness and acidity that balances the richness of the cheese.
Blue cheese also pairs well with savory foods like grilled meats, roasted vegetables, and crusty bread. A blue cheese burger is a classic combination, and blue cheese crumbles can add a burst of flavor to salads and soups.
Beverage Pairings: Finding the Perfect Sip
The best beverage pairings for blue cheese depend on the type of cheese. Roquefort pairs well with sweet wines like Sauternes or Port. Gorgonzola Dolce complements lighter-bodied red wines or dessert wines. Stilton pairs well with Tawny Port or barley wine. Experiment with different pairings to discover your favorites.
Conclusion: Your Blue Cheese Journey
Ultimately, the “best” blue cheese brand is a matter of personal taste. By understanding the factors that influence flavor and exploring different brands, you can embark on a culinary adventure to discover your perfect blue cheese. Don’t be afraid to try new varieties and experiment with different pairings. With a little exploration, you’ll find the blue cheese that perfectly suits your palate. Enjoy!
What factors should I consider when choosing a blue cheese?
Flavor profile is paramount. Blue cheeses range from mild and creamy to pungent and sharp. Consider your personal preference and how you intend to use the cheese. Also, assess the texture; some are crumbly, while others are smooth and spreadable.
Another vital factor is the milk source. Blue cheeses are crafted from cow’s milk, sheep’s milk, or goat’s milk, each lending a distinct character to the cheese. Price point and availability are also practical considerations. Opt for a cheese that aligns with your budget and can be readily sourced.
How can I tell if a blue cheese is high quality?
Look for a cheese with consistent veining. The blue or green mold should be evenly distributed throughout the cheese, indicating proper aging and inoculation. The aroma should be pleasant, earthy, and not overly ammoniacal, which suggests over-ripening.
Examine the texture and color. A high-quality blue cheese will have a rich, creamy texture and a natural rind, if present, should be well-formed. Avoid cheeses that appear dry, cracked, or have an excessively strong, off-putting smell.
What are some popular types of blue cheese, and what makes them unique?
Roquefort, from France, made with sheep’s milk, is known for its intense, salty, and tangy flavor. Gorgonzola, from Italy, is a cow’s milk blue cheese that can range from creamy and mild (dolce) to firm and pungent (piccante). Stilton, from England, is another cow’s milk variety prized for its rich, complex flavor and crumbly texture.
Danish Blue is characterized by its sharp, salty flavor and creamy texture, while Maytag Blue, an American blue cheese, offers a slightly milder and less salty profile. Each type boasts unique characteristics owing to its milk source, aging process, and geographic origin.
What are some good pairings for blue cheese?
The strong, salty flavor of blue cheese pairs well with sweet and acidic flavors. Try pairing it with fruits like pears, apples, or grapes. Honey, figs, and balsamic glaze also complement the cheese’s intensity.
For beverages, consider sweet dessert wines like Sauternes or Port. Fuller-bodied red wines like Cabernet Sauvignon or Merlot can also hold their own against the cheese’s bold flavor. Crackers, crusty bread, and nuts provide textural contrast.
How should blue cheese be stored to maintain its quality?
Proper storage is key to preserving the quality of blue cheese. Wrap the cheese tightly in parchment paper, then place it in a resealable plastic bag or container. This prevents it from drying out and absorbing odors from other foods in the refrigerator.
Store blue cheese in the coldest part of your refrigerator, typically the vegetable crisper or a dedicated cheese drawer. Consume it within a week or two of opening to enjoy its optimal flavor and texture. Avoid freezing, as it can alter the cheese’s consistency.
Can blue cheese be used in cooking? If so, what are some recommended uses?
Blue cheese lends a distinctive flavor to a variety of dishes. Crumble it over salads, pizzas, or burgers for a sharp, tangy kick. Use it to make creamy sauces for pasta or steak, or incorporate it into dips and spreads for appetizers.
It can also be used in savory pastries, such as quiches or tarts, or paired with vegetables like roasted Brussels sprouts or baked potatoes. Remember that the heat can intensify the flavor, so use it judiciously in cooking.
What are some common misconceptions about blue cheese?
One common misconception is that all blue cheeses are overwhelmingly strong and pungent. While some varieties are intense, others are surprisingly mild and creamy. Don’t let one experience deter you from exploring different types.
Another misunderstanding is that the blue mold is harmful. The mold in blue cheese is a specific, edible strain of Penicillium that contributes to the cheese’s unique flavor and texture. It’s safe to consume and is a hallmark of high-quality blue cheese.