Blue cheese is comparatively a general classification of milk cheese that has been put through blue-green or blue mold added during the churning process. The Penicillum culture adds a salty sharp flavor to the final product. This variety of cheese mold is distinct in texture, smell and flavor from other cultivated varieties and specifically has blue or blue-gray venation throughout. Some of the production facilities for blue cheese inject spores before the curd develops and are aged in a temperature controlled environment. The creamy blue cheese derivative can be eaten by itself, used as dips or poured over foods or an exceptional taste and appeal.
It is believed that blue cheese was discovered by accident when production facilities stored cheese in temperature controlled and moist “caves”. These caves became the breeding environment of various harmless bacterial molds and thus the results upon the cheese. The oldest blue homemade cheese is perhaps the Gorgonzola which is supposed to have been created close to 879 AD. The subsequent and recent additions to the blue mold variety are Stilton, Danablu, Cambozola, and Castello cheese. Among these, the most popular product is the Castello cheese manufactured by Arla Food based in Denmark. Castello is available for the European market in several varieties that go by the names like Organic Brie, Herrgard, Golden and White, blue cheeses black, Organic Blue, creamy blue cheese and a vast line of other cream cheeses.
Most of the creamy blue cheese is derived from pure cow milk but production is also done using goat and ewe milk. The complicated looking blue veined cheeses are among the best homemade cheese varieties in the world. They have a unique ‘tang’ that had won aficionados like Charlemagne, Casanova and Pliny the Elder.
Each variety of creamy blue cheese has its own flavor nuance. They seem to be great for eating fruits, nuts and crackers and are even used in many cooking recipes. Blue homemade cheese surprisingly compliments a broad range of preparations. Taken raw, they smell assertive and pungent and thus could be well combined with bland and starchy food like polenta, pasta and potato. They are also sometimes paired with some beef preparations. And who could forget the awesome looking Cobb salads made from bacon, tomato, lettuce, avocado, turkey and blue cheese. Creamy blue cheese generally compliments bright flavors and thus covers a wide range of veggies and fruits.
All blue homemade cheese varieties are full of fat content and act more as butter than cheese in cooking. If your cheese cooking preparation requires application of heat, creamy blue cheese could be a good option but you can also go for gentle melts. When blue cheese, the finished dish will specifically be as good as the cheese you had used. On heating, the strong taste in blue cheese gets accentuated and this will include the overpowering mold, sharpness and bitterness. Thus, it is best to use high quality blue cheese in cooking and not the ones from the supermarket.
Kirti S is a web enthusiast and a writer. Kirti has afforded his articles and write-ups autonomously and through various online forums.
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