Blue cheese. Just the name can evoke strong reactions, ranging from utter disgust to rapturous delight. There’s rarely an in-between. But what is it about this intensely flavored cheese that divides opinions so sharply? Is it an acquired taste, a culinary quirk, or is it genuinely delicious? Let’s embark on a flavorful journey to explore the complex world of blue cheese and answer the question: Does it actually taste good?
Understanding Blue Cheese: Beyond the Mold
To truly appreciate blue cheese, it’s essential to understand what it is and how it’s made. It’s more than just cheese with mold in it. The specific type of mold, the cheesemaking process, and the aging environment all contribute to the final flavor profile.
The Role of *Penicillium*
The characteristic blue or green veins running through blue cheese are the result of specific species of Penicillium mold. Most commonly, Penicillium roqueforti is used, but Penicillium glaucum is also employed in some varieties. These molds aren’t harmful; in fact, they’re crucial for developing the cheese’s unique taste and texture. These molds are introduced into the cheese either during the cheesemaking process or are injected into the cheese after it is formed.
The mold grows throughout the cheese, breaking down proteins and fats, which produces distinct aromas and flavors. This process is known as proteolysis and lipolysis, respectively. These processes are responsible for the creamy texture and the pungent taste of blue cheese.
The Cheesemaking Process: A Carefully Controlled Art
Making blue cheese is a delicate art. It starts with high-quality milk, often cow’s milk, but sheep’s milk and goat’s milk are also used depending on the variety. The milk is pasteurized or left raw, depending on the cheesemaker’s preference and regulations.
After the milk is curdled, the whey is drained, and the curds are formed into wheels or blocks. Needles are then used to poke holes in the cheese. These holes allow air to circulate within the cheese, which is necessary for the Penicillium mold to grow and flourish. Without these holes, the mold would be unable to get the oxygen it needs.
The cheese is then aged in a carefully controlled environment. Temperature and humidity are critical factors in the aging process, influencing the growth of the mold and the development of the cheese’s flavor. The aging period can range from a few weeks to several months, depending on the type of blue cheese.
The Flavor Profile: A Symphony of Sensations
The flavor of blue cheese is complex and multifaceted. It’s not just “moldy.” The taste can range from mild and creamy to sharp and intensely pungent, depending on the variety and aging process. Describing the flavor of blue cheese requires exploring the different notes and sensations it offers.
From Creamy to Crumbly: Texture Matters
The texture of blue cheese is just as important as its flavor. Some blue cheeses, like Gorgonzola Dolce, are incredibly creamy and almost spreadable. Others, like Roquefort, are more crumbly and firm. The texture influences how the flavor is perceived and experienced. A creamy blue cheese tends to feel richer and more decadent on the palate, while a crumbly one might offer a more pronounced bite.
The Pungency Spectrum: Mild to Wild
Pungency is a key characteristic of blue cheese. Some varieties have a mild, almost buttery flavor with a subtle tang. Others are intensely pungent, with a sharp, peppery bite that can linger on the palate. The level of pungency depends on the type of mold used, the aging process, and the type of milk. Roquefort, for example, made from sheep’s milk and aged in caves, is known for its intense pungency.
Earthy, Salty, and Tangy Notes
Beyond the pungency, blue cheese offers a range of other flavors. Earthy notes, reminiscent of mushrooms or damp soil, are common. Saltiness is also a prominent characteristic, as salt is used in the cheesemaking process. A tangy, acidic note balances the richness and adds complexity to the flavor profile. These different flavor elements combine to create a truly unique and memorable taste experience.
Different Types of Blue Cheese: A World of Variety
The world of blue cheese is vast and diverse. Each type has its own unique characteristics and flavor profile, depending on the milk used, the mold strain, and the aging process.
Roquefort: The King of Blues
Roquefort is arguably the most famous blue cheese in the world. It’s made from sheep’s milk and aged in the Combalou caves of Roquefort-sur-Soulzon in France. Roquefort has a strong, pungent flavor with a crumbly texture. Its distinctive taste is a result of the specific strain of Penicillium roqueforti found in the caves.
Gorgonzola: Italian Creaminess
Gorgonzola is an Italian blue cheese made from cow’s milk. There are two main types: Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola Dolce is creamy and mild, with a slightly sweet flavor. Gorgonzola Piccante is aged longer and has a firmer texture and a more pungent flavor.
Stilton: English Excellence
Stilton is an English blue cheese made from cow’s milk. It has a rich, creamy texture and a complex flavor with notes of nuts and fruit. Stilton is often enjoyed with port wine or used in salads and soups.
Other Notable Blues
Beyond these famous varieties, there are many other excellent blue cheeses to explore. Bleu d’Auvergne, another French blue cheese, has a creamy texture and a slightly spicy flavor. Cabrales, a Spanish blue cheese made from a blend of cow’s, sheep’s, and goat’s milk, has a strong, pungent flavor and a slightly spicy finish.
Pairing Blue Cheese: Enhancing the Experience
Pairing blue cheese with other foods and beverages can enhance the overall taste experience. The strong, bold flavor of blue cheese can be balanced by sweet, acidic, or savory accompaniments.
Sweet Companions: Fruits and Honey
Sweet fruits, like pears, apples, and figs, pair exceptionally well with blue cheese. The sweetness of the fruit contrasts with the saltiness and pungency of the cheese, creating a harmonious balance of flavors. Honey is another excellent pairing, adding a touch of sweetness and complexity. A drizzle of honey over a slice of blue cheese can transform the taste experience.
Acidic Accents: Balsamic Glaze and Wine
Acidic flavors can also complement blue cheese. Balsamic glaze, with its tangy sweetness, is a popular pairing. It adds a touch of acidity that cuts through the richness of the cheese. Wine, especially sweet or fortified wines like port or Sauternes, can also be a great pairing. The sweetness and acidity of the wine balance the strong flavor of the cheese.
Savory Sensations: Nuts and Crackers
Savory accompaniments, such as nuts and crackers, can provide a textural contrast to the creamy or crumbly texture of blue cheese. Walnuts, pecans, and almonds are all good choices. Crackers provide a neutral base that allows the flavor of the cheese to shine through.
Why the Dislike? Addressing Common Objections
Despite its popularity among cheese lovers, blue cheese is often met with aversion. Understanding the reasons behind this dislike can help to appreciate the nuances of this complex cheese.
The “Mold” Factor: Psychological Barriers
One of the biggest barriers to enjoying blue cheese is the presence of mold. The idea of eating something that is visibly moldy can be off-putting to many people. However, it’s important to remember that the mold in blue cheese is a specific, safe, and beneficial type that contributes to its unique flavor.
The Strong Aroma: Overpowering or Inviting?
The strong aroma of blue cheese can also be a deterrent for some. The pungent smell can be overwhelming, especially for those who are not accustomed to it. However, for cheese enthusiasts, the aroma is part of the appeal, a sign of the complex and intense flavors to come.
The Acquired Taste: Persistence Pays Off
Blue cheese is often described as an acquired taste. It may take several attempts to appreciate its unique flavor profile. The first bite can be surprising or even unpleasant, but with repeated exposure, the palate can become accustomed to the strong flavors and begin to appreciate the nuances.
Is Blue Cheese Actually Good? A Matter of Perspective
So, does blue cheese actually taste good? The answer, ultimately, is subjective. Taste is a personal experience, and what one person finds delicious, another may find repulsive. However, the complexity, variety, and rich history of blue cheese suggest that there is more to it than just “moldy cheese.”
For those who appreciate bold, complex flavors, blue cheese can be a culinary delight. Its pungent aroma, creamy texture, and unique flavor profile offer a sensory experience unlike any other cheese. The wide range of blue cheese varieties ensures that there is a blue cheese out there for almost everyone, from mild and creamy to sharp and intense.
Ultimately, the only way to know if you like blue cheese is to try it. Start with a mild variety, pair it with complementary flavors, and be open to the experience. You might just discover a new favorite cheese.
Exploring Blue Cheese: A Taste Test Guide
To embark on your blue cheese journey, consider a structured tasting. This allows you to systematically evaluate different varieties and identify your preferences.
Preparation is Key
Before you start, gather a selection of blue cheeses, ideally representing different styles and milk types (cow, sheep, goat). Allow the cheese to come to room temperature for about 30 minutes to fully develop its flavors. Also, have some neutral crackers or bread available to cleanse your palate between samples.
Sensory Evaluation
Begin by observing the cheese’s appearance. Note the color, veining pattern, and texture. Next, take a moment to inhale the aroma. What do you smell? Earthy notes? Pungency? Sweetness? Then, take a small bite and let the cheese linger on your palate. Pay attention to the texture, the initial flavor, and the aftertaste.
Recording Your Observations
Keep a notebook to record your observations for each cheese. Note the name, milk type, origin, and your overall impression. Describe the flavor profile in detail. Is it creamy, sharp, salty, or earthy? This will help you to identify your preferences and guide future cheese selections.
By following these steps, you can approach blue cheese tasting with a sense of curiosity and discovery, increasing your chances of finding a blue cheese that you genuinely enjoy.
The Cultural Significance of Blue Cheese
Beyond its unique flavor, blue cheese holds cultural significance in various regions around the world. From the caves of Roquefort to the pastures of Italy, blue cheese production is often deeply rooted in local traditions and agricultural practices.
French Tradition
In France, blue cheese is not just a food; it’s a part of the national heritage. Roquefort, with its protected designation of origin (PDO), is a symbol of French culinary excellence. The cheesemaking process is steeped in tradition, passed down through generations of artisans.
Italian Heritage
Gorgonzola, another PDO cheese, is an integral part of Italian cuisine. It’s used in a variety of dishes, from creamy pasta sauces to flavorful pizzas. The production of Gorgonzola supports local dairy farmers and preserves traditional cheesemaking practices.
Global Appreciation
While blue cheese has strong ties to Europe, it is enjoyed around the world. From artisanal cheesemakers in the United States to innovative producers in Australia, blue cheese is finding new expressions and gaining popularity among food enthusiasts worldwide.
The rich history and cultural significance of blue cheese add another layer of appreciation to this complex and flavorful food.
Ultimately, whether or not blue cheese “tastes good” is a personal decision. However, by understanding its origins, production, and flavor profiles, you can approach this unique cheese with a greater appreciation and perhaps even discover a new culinary delight.
Why does blue cheese have a distinct flavor profile?
Blue cheese gets its unique flavor from the Penicillium mold cultures intentionally introduced during the cheesemaking process. These molds, often Penicillium Roqueforti or Penicillium Glaucum, break down proteins and fats within the cheese. This breakdown results in the development of characteristic flavors such as earthy, tangy, salty, and sometimes even spicy notes. The specific type of mold and the cheesemaking process itself significantly influence the final taste.
The process of aging and curing the cheese also contributes to its complex flavor. As the cheese matures, the molds continue their work, intensifying the flavors and aromas. Factors like humidity, temperature, and air exposure during aging play crucial roles in shaping the overall flavor profile of the blue cheese, distinguishing one variety from another.
What are the main varieties of blue cheese, and how do their tastes differ?
Several popular blue cheese varieties each offer a distinct taste experience. Roquefort, made from sheep’s milk and aged in caves in France, boasts a sharp, peppery, and intensely salty flavor. Stilton, an English blue cheese, is known for its creamy texture and milder, more nutty flavor compared to Roquefort. Gorgonzola, an Italian blue cheese, comes in two main types: Dolce (sweet) and Piccante (spicy), offering a range from mild and creamy to sharp and pungent.
Other noteworthy varieties include Danish Blue, a strong and salty option, and Cabrales, a Spanish blue cheese known for its exceptionally potent and often spicy flavor. The differences in taste stem from the type of milk used (cow, sheep, or goat), the specific Penicillium mold employed, and the aging conditions. These factors combine to create a diverse spectrum of flavors within the realm of blue cheese.
What are some common food pairings that complement blue cheese?
Blue cheese, with its bold and complex flavor, pairs wonderfully with a variety of foods. Fruits like pears, apples, and grapes offer a sweet counterpoint to the cheese’s sharpness and saltiness, creating a balanced and delightful combination. Honey or fig jam provides a similar effect, adding sweetness and enhancing the overall flavor experience. Nuts, such as walnuts or pecans, complement the earthy and nutty notes often found in blue cheese.
Beyond fruits and nuts, blue cheese also pairs well with savory options. Red meats, like steak or burgers, benefit from the cheese’s intensity, adding depth and richness. Salads can be elevated with a crumbled blue cheese topping, providing a tangy and flavorful contrast to the greens. Sweet wines, such as Sauternes or Port, are also excellent companions, their sweetness harmonizing with the cheese’s saltiness and pungent aroma.
Why do some people dislike the taste of blue cheese?
The strong and pungent flavor of blue cheese is the primary reason why some people dislike it. The presence of Penicillium mold, while integral to its character, produces a distinct aroma and taste that many find overpowering or unpleasant. The mold’s breakdown of proteins and fats can create flavors that some perceive as bitter, metallic, or even ammonia-like, contributing to the aversion.
Texture can also play a role in the dislike of blue cheese. Its often crumbly or creamy texture might not appeal to everyone. Furthermore, cultural factors and personal preferences significantly influence taste perception. Individuals who are not accustomed to strong flavors or have negative associations with mold or fermented foods may be more likely to dislike blue cheese.
Is blue cheese safe to eat, considering it contains mold?
Yes, blue cheese is generally safe to eat. The Penicillium molds used in cheesemaking are specifically chosen for their safety and flavor-enhancing properties. They are distinct from the harmful molds that can grow on spoiled food. The cheesemaking process, including controlled environments and specific aging techniques, further ensures the safety of the product.
Food safety regulations also play a crucial role. Cheese producers adhere to strict standards and guidelines to prevent contamination and ensure the absence of harmful bacteria. However, individuals with compromised immune systems or allergies to penicillin should exercise caution and consult with a healthcare professional before consuming blue cheese.
How should blue cheese be stored to maintain its quality?
To maintain the quality and flavor of blue cheese, proper storage is essential. The cheese should be tightly wrapped in plastic wrap or aluminum foil to prevent it from drying out and absorbing unwanted odors from other foods in the refrigerator. Storing it in a sealed container can also help to maintain its moisture and aroma.
Ideally, blue cheese should be stored in the refrigerator’s crisper drawer, where the temperature and humidity are more stable. Avoid storing it near strong-smelling foods, as it can easily absorb their odors. It is best to consume blue cheese within a week or two of opening to enjoy its optimal flavor and texture.
Can blue cheese be used in cooking, or is it primarily eaten on its own?
Blue cheese can be used in a wide variety of cooking applications, adding a distinctive flavor to both savory and sweet dishes. It can be crumbled into salads, melted into sauces for pasta or steak, or incorporated into dips and spreads. Its sharp and salty flavor can enhance the taste of pizzas, quiches, and omelets.
Beyond savory dishes, blue cheese can also be used in some dessert applications, such as pairing it with fruits and honey or incorporating it into a cheesecake. However, its strong flavor is generally more suited to savory dishes. When using blue cheese in cooking, it’s important to consider its intensity and adjust the quantity accordingly to avoid overpowering the other ingredients.