Blue cheese is moldy cheese, and this characteristic is what sets it apart from other types of cheese. The presence of mold is not just a defining feature of blue cheese; it is also what contributes to its unique flavor and texture. In this article, we will explore the history, production process, and culinary uses of blue cheese, highlighting why its moldy nature is not only acceptable but also celebrated.
Blue cheese is a type of cheese that is characterized by its blue or green veins, which are caused by the presence of the Penicillium roqueforti mold. This mold is intentionally introduced to the cheese during the production process, and it plays a crucial role in developing the cheese’s distinct taste and aroma. While many people might be put off by the idea of moldy cheese, the truth is that the mold is what makes blue cheese so special.
The history of blue cheese dates back thousands of years, with evidence suggesting that it was first produced in the Roman Empire. Over time, the art of making blue cheese has evolved, and today, there are numerous varieties available, each with its own unique flavor profile. Some of the most famous blue cheeses include Roquefort, Gorgonzola, and Stilton.
The production process of blue cheese involves several key steps. First, the milk is pasteurized and then allowed to curdle, forming a solid mass and a liquid whey. The curds are then cut into small pieces, which helps to release the whey. Next, rennet, an enzyme that coagulates milk into curds and whey, is added to the mixture. The curds are then pressed to remove excess whey, and salt is added to flavor the cheese.
The unique aspect of blue cheese production is the introduction of the mold. Cheesemakers inject or sprinkle the Penicillium roqueforti mold into the cheese, which then grows and spreads throughout the curds. This process can take several weeks to several months, depending on the desired flavor and texture. During this time, the mold breaks down the proteins and fats in the cheese, resulting in a complex and rich flavor.
Blue cheese has a wide range of culinary uses, from adding depth to salads and sandwiches to serving as a standalone appetizer. Its strong flavor pairs well with sweet and savory dishes, making it a versatile ingredient in the kitchen. For example, blue cheese is often used in the classic French dish, Salade Niçoise, where it complements the flavors of tomatoes, tuna, and anchovies.
While blue cheese may not be for everyone, its moldy nature is what makes it a unique and intriguing food. The presence of mold is not a sign of spoilage but rather a testament to the cheese’s craftsmanship and quality. So, the next time you encounter blue cheese on a menu or in a grocery store, don’t be put off by its moldy appearance. Embrace its unique flavor and texture, and you may just find a new favorite food.
