Blue Vein Cheese
Origin
Milk Type
cow, goat, sheep
Texture
creamy
Flavor
salty, sharp, tangy
Aroma
stinky, strong
Color
blue
Vegetarian
No
Price Range
💰💰€15-30 per kg
Also Known As
Blue cheese, Bleu cheese, Erborinato, Blue-Vein Cheese
What is Blue Vein Cheese?
Blue Vein Cheese is a semi-soft, blue-veined cheese known for its distinctive marbled appearance and bold flavor. It can be made from cow, goat, or sheep's milk, which influences its texture and taste. The cheese is characterized by its creamy to crumbly texture, depending on the aging process, and its striking blue or green veins that result from the introduction of Penicillium cultures. The rind may be natural or treated, contributing to the cheese's complex flavor profile. Blue Vein Cheese is celebrated for its versatility and depth, making it a favorite among cheese enthusiasts.
History of Blue Vein Cheese
The origins of Blue Vein Cheese are somewhat obscure, with no specific country of origin documented. However, blue-veined cheeses have a rich history dating back to ancient times, with legends suggesting accidental discovery in caves where the natural Penicillium mold thrived. Over centuries, cheesemakers have refined the process, leading to the diverse range of blue cheeses available today. Blue Vein Cheese, while not tied to a specific tradition, is part of this broader legacy, embodying the art of mold-ripened cheesemaking.
How Blue Vein Cheese is Made
Blue Vein Cheese production begins with the selection of milk, which can be from cows, goats, or sheep. The milk is pasteurized and then inoculated with Penicillium cultures to encourage the development of blue veins. After curdling, the curds are cut, drained, and molded. The cheese is then pierced with needles to allow air to enter, promoting the growth of the Penicillium mold. Aging can vary from a few weeks to several months, during which the cheese develops its characteristic flavor and texture.
Flavor Profile
Blue Vein Cheese offers a complex flavor profile that ranges from mildly tangy to intensely sharp, with a creamy to crumbly texture. The presence of Penicillium molds imparts a distinctive earthy and slightly spicy taste, complemented by a rich, buttery undertone. The aroma is robust and inviting, with a hint of mushroom and nuts.
Perfect Pairings for Blue Vein Cheese
Blue Vein Cheese pairs wonderfully with sweet and bold flavors. Traditional pairings include honey, figs, and walnuts, which complement its tangy and earthy notes. For drinks, a sweet dessert wine like Sauternes or a robust stout beer can balance the cheese's intensity. Innovative pairings might include dark chocolate or a spicy chutney for a unique taste experience.
Nutritional Information
Fat Content
High
Calcium Content
High
Frequently Asked Questions
What makes Blue Vein Cheese blue?
The blue veins in Blue Vein Cheese are created by the introduction of Penicillium cultures, which grow throughout the cheese, giving it its characteristic color and flavor.
Can Blue Vein Cheese be made from any type of milk?
Yes, Blue Vein Cheese can be made from cow, goat, or sheep's milk, each imparting a unique flavor and texture to the cheese.
How long is Blue Vein Cheese aged?
Aging can vary from a few weeks to several months, depending on the desired flavor intensity and texture.
Is Blue Vein Cheese similar to Gorgonzola?
Yes, Blue Vein Cheese shares similarities with Gorgonzola, including its blue veins and creamy texture, but the flavor can vary based on the milk used and the aging process.
Can I eat the rind of Blue Vein Cheese?
Yes, the rind of Blue Vein Cheese is edible and can add an extra layer of flavor to the cheese.