Food writer, cookbook author, and recipe developer Jennifer Meier specialization in developing healthy and also diet-specific recipes.

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Blue cheese is a generic term provided to describe cheese created with pasteurized cow's, sheep's, or goat's milk and also ripened with societies of the mold penicillium. Blue cheese normally has a salty, sharp flavor and a pungent aroma. The is often relatively low in fat yet has a high salt content. Blue cheese is a great source of protein, calcium, and also phosphorous.


• Source: Cow's, sheep's, and also goat's milk• Origin: France and also Italy• Flavor: Traditionally sharp and also salty with variations• Rind: Edible


What Is Blue Cheese?

Blue cheese is assumed to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves throughout the middle Ages. It's thought that at one suggest a half-eaten loaf of bread to be left behind in a cavern by a cheesemaker in Roquefort, France, and, upon his return, he discovered that the mold extending the bread had transformed the cheese right into blue cheese.


There are numerous varieties the blue cheese. Beforehand versions were developed in France and Italy, and later versions advanced throughout Europe and North America. Depending on the blue cheese, the texture and flavor differ from crumbly, weepy, salty, and also sharp to softer, creamy, and mildly earthy. Part versions are enriched v cream and also have a soft middle and also a bloomy rind. No issue the version and also flavor profile, blue cheese is identified by green, blue, gray, or black veins or clues of mold throughout the body. Countless varieties are available in supermarkets and specialty shops and variety from cheap to pricey, relying on the source.


how Blue Cheese Is make

Raw milk is pasteurized and then acidification occurs as soon as a starter society is added to convert lactose to lactic acid, transforming the milk from liquid to solid. Rennet is added to assist coagulate the milk, and the curds are cut to release the whey. The curds are drained and formed into wheels. In ~ this stage, Penicillium roqueforti is sprinkled end the cheese, and also the cheese is salted to avoid spoilage. The cheese is left to age for 60 to 90 days. The cheese's signature blue veins are developed during the beforehand aging stage as soon as the cheese is \"spiked\" through stainless steel rods come let oxygen circulate and encourage the development of the mold. This is also referred to as \"needling.\" This procedure softens the texture and also develops the cheese's distinctive blue flavor.


While the mold cultures and also needling add largely come the flavor and texture that blue cheese, other components are always at play. The kind of milk the is offered (cow\"s, sheep\"s, or goat\"s), what the animals were eating prior to they were milked, and the slightly various cheesemaking techniques used by every cheesemaker ensure the every blue cheese about the people will have its own distinct flavor.


types of Blue Cheese

Roquefort is considered one that the earliest blue cheeses, and it's additionally considered a delicacy. Produced from sheep's milk and also aged in the limestone cliffs in the south of France, Roquefort is well-known for the blue veins stretching across its moist and also crumbly body. It's delightfully nuanced, both creamy and aromatic, complex and intense, through sharp and sweet flavor notes.


Gorgonzola is one Italian cheese developed from milk native cows that graze in the pastures that Lombardy and also Piedmont. Young Gorgonzola is soft, buttery, and creamy with tiny ideas of sharp blue. Aged versions are earthier, v a stronger flavor and an ext piquant bite.


Blue Stilton is a cow's milk cheese developed in the English midlands. It's a sturdy cylindrically formed cheese, beautifully marbled v streaks that blue. It has a slightly moist and also crumbly texture with a rich, creamy, nutty, and also salty flavor.


Danablu is a Danish cow's milk blue cheese developed on the island that Funen. It has actually a creamy and also smooth texture and a contempt sharp and salty flavor, i m sorry is similar to Roquefort however milder.


Double-cream blue cheese is a category unto itself, with a later on arrival on the blue cheese timeline in the so late 20th century. Differentiated by a creamy interior and sometimes a bloomy rind, it's do from cow's milk enriched through cream. Examples of this cheese are Cambozola, Saint-Agur, and Blue Castello.


Substitutes

With so countless variations the blue cheese, one can regularly be substituted for another. Be certain to choose cheeses of comparable textures and flavor profiles, such as Roquefort and also Danablu; or a young Gorgonzola and also Blue Castello; or Cambozola and also Saint-Agur.


provides

Blue cheese bag exceptionally well with fruit and also nuts, and also it\"s fantastic addition come an assorted cheese board. Whisk it right into creamy sauces, dressings, and also soups together a flavor enhancer or sprinkle it end salads. It also provides one umami absent of flavor to meat stuffings, cheesy pasta dishes, and baked grains.


warehouse

Store opened up blue cheese, sheathe in silver paper or parchment or waxed paper, in the refrigerator because that up to three weeks. Blue cheese can likewise be wrapped and frozen in one airtight container or a zip-close bag because that up to three months and also defrosted in the refrigerator. The texture of frozen blue cheese will become an ext crumbly, and also the flavor will diminish slightly, therefore it's best to usage thawed blue cheese in cook dishes.

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Blue Cheese Recipes

Blue cheese to add a unique sharp and creamy measurement to dressings, sauces, soups, and also salads.


• The ideal Blue Cheese Dressing• Welsh Leek and also Stilton Soup• Steak with Gorgonzola Sauce• Roquefort and also Caramelized Onion Tart• Kale, Walnut, and Blue Cheese Salad