Blue Cheese: Recipes and Uses
Blue cheese is characterized by the presence of dark natural molds that give it a particular strong smell. FOr this reason, either you love it or hate it!
Today there is a huge variety of blue cheeses in the world: Italy, France, Spain, Finland, and most of them have been awarded the DOP status.
Choose among creamy (like Creamy Gorgonzola) and firm blue cheeses (like Stilton), sweeter or more piquant, perfect for a cheese board or for cooking.
How to eat blue cheese? You can make many fantastic recipes with blue cheese, from starters to soups and side dishes and even desserts!
Blue Stilton is one of the few traditional British cheeses benefiting from the status of "protected designation of origin" (DOP). Only the cheeses produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire.
Image: Fomage, CC BY-SA 2.0
Fourme d'Ambert is a French blue cheese made from cow's milk with a high fat content, which makes the taste of this French cheese rather special.
Gorgonzola is a fat Italian cheese with soft or semi-soft paste, dipending on the time of ripening. The period of aging also determines the type of Gorgonzola: sweet or spicy.
Blue cheeses are produced thanks to the addition of Penicillium Roqueforti or Penicillium Glaucum molds in the cheese paste. Disover Sensibus amazing selection of Blue cheeses!
Deviled eggs are very quick to prepare and are the perfect idea for a simple Easter appetizer. Serve it with the delicious Easter Cheese bread.
How to use Gorgonzola cheese? Here we give you some ideas to make delicious plates with this Italian blue cheese as well as interesting pairings!
Try these delicious blue cheese covered grapes, a simple grapes and cheese appetizer to prepare in a few minute.
This year you can impress your guests with a new Thanksgiving idea: you can accompany the turkey with a gorgonzola sauce.
This recipe will surprise you with its creamy texture. The zucchini give this dish a light flavor, and the Gorgonzola Dolce instead of being dominant provides a slightly sharp taste which perfectly pairs with the vegetables.
How Do They Make Blue Cheese?
The formation of molds in bleu cheese is controlled today by adding selected spores to the milk, generally before the formation of the curd, or after, by mixing them with it. Then, during the cheese ripening it is punctured with some needles to allow the air to "feed" the molds and favoring their proliferation and the formation of blue veins. Blue cheeses are normally aged in controlled temperature areas such as caves.
If you have a real passion for this special dairy product, discover and buy blue cheeses of the finest quality on Sensibus.com!
Image: Blue Cheese by Stuart Webster, CC BY 2.0