Blue cheese

Blue cheese (or bleu cheese) is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had "Penicillium" cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell [ [http://jds.fass.org/cgi/reprint/73/7/1676.pdf?ck=nck "...Volatile Components of an Artisanal Blue Cheese During Ripening"] ] . Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.

In the European Union many blue cheeses such as Roquefort, Gorgonzola, and Stilton are, like wine, a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta.

The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even as compared to other cheeses. They can be eaten by themselves or can be crumbled or melted over foods.

Culinary uses

The unique flavor of blue cheese is typically appreciated alone (at room temperature) or served with fruit, crackers and wine. It has a flavour which varies from nutty to sour or tangy.

Also:
* As a dressing served with Buffalo Wings.
* Crumbled into salad.
* As a dressing served with raw vegetables, specifically carrots, broccoli, cauliflower, etc.
* Crumbled (and/or melted) onto grilled beef steaks, specifically New York and Kansas City Strips.
* On hamburgers, especially covered with cajun seasoning to form the "Black and Blue" burger.
* Crumbled (and/or melted) onto grilled or roasted lamb, or melted into a sauce with juices from cooked lamb.
* It can be used to flavor a risotto or a polenta. Mixed with other famous Italian cheeses it forms the condiment for pasta quattro formaggi.
* Served by itself with a red wine

History

Blue cheese is believed to have been discovered by accident. The caves that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.

elect types

*Adelost
*Amablu
*Asturian blue La Peral
*Aura
*Australian Blue Vein
*Bavaria blu
*Beenleigh Blue
*Bergader
*Bergere Bleue
*Bleu Bénédictin
*Bleu d'Auvergne
*Bleu de Basque
*Bleu de Bresse
*Bleu de Bryn
*Bleu de Gex
*Bleu de Laqueuille
*Bleu des Causses
*Bleu de Septmoncel
*Bleu du Haut-Jura
*Bleu du Vercors-Sassenage
*Blue Castello
*Blue Cheshire
*Blue Rathgore
*Blue Wensleydale
*Buttermilk Blue
*Buxton Blue cheese
*Cabrales cheese
*Cambozola
*Cashel Blue cheese
*Cheshire cheese
*Ciel de Charlevoix
*Clemson Blue
*Danablu
*Devon Blue
*Dolcelatte
*Dorset Blue Vinney cheese
*Dunsyre Blue
*Edelpilz
*Exmoor Blue cheese
*Fourme d'Ambert
*Fourme de Haute Loire
*Fourme de Montbrison
*Gammelost
*Garstang Blue Lancashire
*Gippsland Blue
*Gorgonzola
*Harbourne Blue
*Jubilee Blue
*Lanark Blue
*Lymeswold cheese
*Maytag Blue cheese
*Meredith Blue
*Mindoru Blue
*Monje Picón
*Montagnolo
*Mycella
*Norbury blue
*Olivet Bleu
*Oxford Blue
*Oxley Traditional Blue
*Picón Bejes-Tresviso
*Point Reyes
*Roaring Forties Blue
*Rochebaron
*Roquefort
*Saga cheese
*Shropshire Blue cheese
*Saint Agur Blue
*Saint Sherratt Blue
*St. Pete's Select
*Stilton
*Valdeón cheese
*Waimata Farmhouse Blue
*Westminster Blue
*Yorkshire Blue

External links

* [http://www.straightdope.com/mailbag/mbluecheese.html What makes blue cheese blue?] from "The Straight Dope"

References