Roquefort, Gorgonzola, Stilton… But Wait, What Is Blue Cheese Really Called?

In the vast culinary landscape, blue cheese stands out as a unique and flavorful delicacy. Known for its distinctive blue-green veins, this cheese has captivated cheese enthusiasts for centuries. But what is blue cheese called? Embark on a journey to uncover the fascinating names and origins of blue-veined cheeses from around the world.

The Origins of Blue Veins: Penicillium Roquefort

The distinctive blue-green veins in blue cheese are the result of the presence of a specific mold, Penicillium roquefort. This mold is carefully introduced into the cheesemaking process, where it thrives in the cool, humid conditions. As the mold grows, it produces enzymes that break down the fats and proteins in the cheese, creating the characteristic veins and flavor.

Regional Variations: A Global Tapestry of Blue Cheese Names

Roquefort

Originating from the Roquefort-sur-Soulzon region in France, Roquefort is considered the granddaddy of blue cheeses. Its name is protected by the French government, ensuring that only cheese produced in the region can bear this prestigious title.

Stilton

Hailing from England, Stilton is another iconic blue cheese. Its name derives from the village of Stilton, where it was originally marketed. Stilton is characterized by its dense texture and bold, savory flavor.

Gorgonzola

Italy’s contribution to the blue cheese world, Gorgonzola, takes its name from the town of Gorgonzola near Milan. This cheese is available in two varieties: Dolce (sweet) and Piccante (spicy), each with its distinct flavor profile.

Cabrales

A Spanish blue cheese from the Asturias region, Cabrales is renowned for its intense, pungent flavor. Its name reflects the caves in which it is traditionally aged, creating a unique microclimate that contributes to its distinctive character.

Bavarian Blue

Also known as Cambozola, Bavarian Blue is a German cheese that combines the creamy texture of Brie with the blue veins of Roquefort. Its name pays homage to the Bavarian region where it is produced.

Maytag Blue

An American blue cheese from Iowa, Maytag Blue is known for its buttery, nutty flavor. Its name comes from the Maytag Dairy Farms, which have been producing this cheese since the 1940s.

Other Notable Blue Cheeses

Beyond these famous varieties, numerous other blue cheeses grace cheese counters around the world, each with its own unique flavor and history:

• Cashel Blue (Ireland)
• Dolcelatte (Italy)
• Fourme d’Ambert (France)
• Bleu d’Auvergne (France)
• Valdeón (Spain)
• Rogue River Blue (USA)

The Art of Pairing: Enhancing Blue Cheese’s Flavor

The bold flavors of blue cheese call for careful pairing with other culinary elements. Sweet and fruity accompaniments, such as honey, pears, or apples, help balance the cheese’s saltiness. Nutty elements, like walnuts or almonds, add a crunchy contrast. For a savory pairing, consider serving blue cheese with crackers, bread, or cured meats.

The Health Benefits of Blue Cheese: A Surprising Discovery

While blue cheese is often considered an indulgent treat, it also offers certain health benefits. It is a good source of calcium, protein, and vitamins B12 and D. Additionally, the Penicillium mold present in blue cheese has been shown to have antibacterial and antifungal properties.

Key Points: A World of Blue-Veined Delights

Exploring the world of blue cheeses is a culinary adventure that reveals a rich tapestry of flavors and origins. From the iconic Roquefort to the lesser-known Maytag Blue, each blue cheese has its own unique story and taste profile. Whether enjoyed alone or paired with other culinary delights, these blue-veined delicacies offer a tantalizing experience for cheese enthusiasts worldwide.

Frequently Asked Questions

Q: What is the difference between blue cheese and moldy cheese?
A: Blue cheese is intentionally made with a specific mold, Penicillium roquefort, which creates the characteristic blue-green veins and flavor. Moldy cheese, on the other hand, is not intentionally inoculated with mold and can be harmful if consumed.

Q: Why is blue cheese blue?
A: The blue-green veins in blue cheese are caused by the growth of Penicillium roquefort mold, which produces enzymes that break down the fats and proteins in the cheese.

Q: What is the strongest blue cheese?
A: The strength of blue cheese varies depending on the type and aging time. Some of the stronger blue cheeses include Roquefort, Cabrales, and Fourme d’Ambert.