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!
Blue cheeses are produced thanks to the addition of Penicillium Roqueforti or Penicillium Glaucum molds in the cheese paste. This mold gives the cheese its characteristic green / blue veins and it s peculiar flavor.
Actually, the molds can be inoclutated in the curds or later, while the cheese is ripening.
After mold cultures are introduced into the blue cheese paste, the “needling” begins. Tiny holes are created to allow the air enter the the cheese paste, feeding the mold and encouraging the rise of blue/green veins. This esplains why blue cheeses are refined in ventilated cellars.
According to a legend, the origins of blue cheeses date back to the XIth century. It seems that an inattentive dairyman left the curd to dry and forgot it. The day after, instead of throwing it away and getting scolded by his boos, the guy mixed the old curd with a fresh ones. After maturation, the cheese presented green and blue veins.
Another legend tells of a local landlord who, having found his house's basement full of moldy forms of Stracchino cheese, tried to sell it anyway, offering it to the customers as a real specialty food. They were all very enthusiastic and decreed the success of blue cheese.
What to do with blue cheese? You can do anything with these special cheeses. These are perfect for cooking gratins and cakes, but they also combine well with sweet foods such as fuit and nuts.
Here is a list of blue chesses you can find on Sensibus: Gorgonzola, both in the Sweet and Piquant versions, Blu del Moncenisio, Stilton, Fourme d'Ambert, Blu del Monviso and more!
Also, discover our selection of delicious blue cheese recipes and news.
Gorgonzola DOP, a Delicious Blue Cheese from Italy
Gorgonzola is a fat Italian cheese with soft or semi-soft paste, depending on the time of ripening. There are two types of Gorgonzola, sweet and piquant, also due to the period of aging.
Read more on Gorgonzola DOP cheese.
Fourme d'Ambert, an Ancient Blue Cheese from France
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. In fact, despite the strong smell, the taste of Fourme d'Ambert is not as sharp as you would expect from a blue cheese.
Read more information about Fourme d'Ambert.
Stilton DOP, the Soft Cheese from England
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.
Read more on artisanal Stilton cheese.