Ingredients Guide

Blue cheese, with its distinctive veining and tangy flavour, is a culinary delight enjoyed worldwide. From crumbling it over salads to melting it into sauces, its versatility knows no bounds. But what exactly is blue cheese? This guide delves into its rich history, explores the best ways to use it in your kitchen, and uncovers everything you need to know about this fascinating ingredient.

A Comprehensive Guide to Blue Cheese

1. History of Blue Cheese:

Blue cheese's origins are shrouded in a charming mix of history and legend. While pinpointing the exact moment of its creation is difficult, the most widely accepted origin story points to France, specifically the Roquefort region. Legend has it that a shepherd, distracted by a beautiful maiden, left his bread and cheese in a cave. Upon returning, the Penicillium roqueforti mould, naturally present in the caves, had transformed the cheese. This serendipitous discovery is often cited as the birth of Roquefort, one of the oldest known blue cheeses. Its use dates back to at least the 1st century AD.

Other blue cheeses, such as Gorgonzola from Italy and Stilton from England, followed, each with unique characteristics determined by their region and production methods. Blue cheese became a staple in European cuisine, evolving from a peasant food to a delicacy enjoyed by royalty and, eventually, the world. Blue cheese was also found in Persia (Iran) dating back to 1000AD, the area that is modern-day Iran, where it was stored in caves.

2. Cooking Techniques:

Blue cheese is incredibly versatile in the kitchen, adding a bold flavour to various dishes.

• How to cook Blue Cheese (General Overview): Blue cheese is best used sparingly due to its intense flavour. It's excellent crumbled over salads, melted into sauces, or added to dips and dressings. It can be added at the end of cooking or used as a finishing touch.

• How to Prepare Blue Cheese for Cooking: Depending on the dish, crumble, chop, or roughly slice the blue cheese. The intensity of the flavour will spread as a finer consistency, so use it as desired. It's best to take it out of the fridge approximately 30 minutes before use to allow the flavour to develop further.

• How to Grill Blue Cheese: Grilling blue cheese directly isn't common, as it will melt quickly. However, it can be added to burgers during the last moments of grilling or used in grilled cheese sandwiches.

• How to Bake Blue Cheese: Blue cheese bakes beautifully. Try baking it into quiches, tarts, or savoury bread recipes. The heat softens the cheese and mellows its flavour.

• How to Sauté Blue Cheese: Sautéing is not usually required, however, if used in sauce, it's common to add blue cheese in at the end to prevent the cheese from splitting in the heat. Use a low heat and stir gently until melted.

3. Ingredient Preparation:

• How to Cut Blue Cheese: Use a cheese knife or a thin, sharp knife. When cutting, aim to slice through the cheese without crushing it, preserving the texture and veins. Start from the edge to slice the blue cheese block and store the remaining cheese to retain moisture.

• How to Dice Blue Cheese: Cut the cheese into slices and then dice the slices into the size required for the recipe. This is usually around 1/4 - 1/2 inch cubes.

• How to Mince Blue Cheese: Mincing isn't a common practice. Instead, it's preferable to crumble the cheese finely with a fork, or using a knife chop the cheese. Use this preparation for sauces or dressings for even flavour distribution.

4. Storage:

Proper storage is crucial to maintain the quality and prevent the growth of unwanted moulds.

• How to Store Blue Cheese (Short-Term and Long-Term): Wrap blue cheese tightly in wax paper or cheese paper, or place it in an airtight container. Place it in the vegetable drawer of the fridge, where the temperature and humidity are stable.

• How Long Does Blue Cheese Typically Last Under Different Storage Conditions? Properly stored, blue cheese can last for 2-3 weeks in the refrigerator. However, it is important to inspect the cheese for any signs of spoilage, such as a change in colour, texture, or a strong ammonia-like smell. Mould that is not typical to the cheese should be discarded. Pre-cut or pre-crumbled blue cheese may have a shorter shelf life.

5. Substitutions:

• What are good substitutes for Blue Cheese? Depending on the recipe, good substitutes include Gorgonzola, Stilton, or Roquefort (if you're looking to replicate the original). For a milder flavour, try creamy goat cheese. In the case of an allergy to cow's milk, alternatives would be cheeses made from sheep's milk or goat's milk.

6. Nutritional Information:

• Blue Cheese Nutrition Facts (per 100g): Blue cheese provides a variety of nutrients. These numbers can vary slightly depending on the type of blue cheese.

  • Calories: Around 350 kcal
  • Protein: Around 21g
  • Fat: Around 29g (mostly saturated)
  • Carbohydrates: Around 2g
  • Calcium: High
  • Sodium: Moderately high
  • Vitamins: Contains some vitamin B12 and riboflavin.

• What are the key health benefits (or allergies and sensitivities) of consuming Blue Cheese? Blue cheese is a good source of calcium and protein. Some studies suggest that it has probiotic properties. However, it's high in fat and sodium, so consume it in moderation. Those with lactose intolerance or cow's milk allergies should be cautious. Blue cheese contains tyramine, which can trigger headaches in some individuals. Individuals with mould sensitivities should also avoid eating blue cheese.

7. Pairing:

• What flavours and ingredients go well with Blue Cheese in culinary applications? Blue cheese pairs well with various flavours:

  • Fruits: Pears, apples, grapes, figs, and dried apricots.
  • Nuts: Walnuts, pecans, and almonds.
  • Sweeteners: Honey, maple syrup, and balsamic glaze.
  • Vegetables: Celery, radicchio, and onions.
  • Meats: Beef, chicken, and prosciutto.
  • Wine: Port, Sauternes, and dry red wines.

  Try it in a salad with walnuts and pears, on a burger, or in a pasta sauce with cream and walnuts.

8. Cleaning and Washing:

Blue cheese doesn't require washing. The rind is edible and the external mould is desirable. You can wipe the surface lightly with a clean cloth or paper towel if needed, but washing it will remove the beneficial mould responsible for its flavour.

9. Ripeness and Seasonality:

Blue cheese is ready to eat as soon as you buy it, once you have ensured that it has been safely stored. Seasonality does not affect the ripeness of the product and the cheese is available all year round. The best way to tell if it is ready to eat is to examine the appearance and smell. The texture should be firm but not too hard and the veins should have a visible blue colour. The smell should be strong but pleasant. The flavor is at its best at the end of the maturation stage, before the cheese starts breaking down.

Facts You May Not Know

FAQs