What is blue vein cheese?

Blue vein cheese is a type of cheese that gets its distinctive blue or green veining from the growth of a specific mold, *Penicillium roqueforti*. This mold isn't just for looks; it's what gives the cheese its unique flavor profile.

Here's a breakdown of blue vein cheese:

Characteristics:

* Appearance: The cheese has a creamy, crumbly texture with distinctive blue or green veins running throughout.

* Flavor: Blue vein cheeses have a pungent, strong, and sometimes salty flavor, often described as earthy, spicy, and sometimes even a bit bitter. The intensity of the flavor can vary greatly between different types of blue cheese.

* Aroma: The cheese has a characteristic pungent aroma that can be quite strong, especially when aged.

Production:

* Mold: The key ingredient in blue cheese is the *Penicillium roqueforti* mold, which is carefully cultivated in the cheese during the aging process. The mold is introduced to the cheese curds, creating the distinctive blue-green veining.

* Aging: Blue cheese requires a long aging process, typically several weeks or even months, to develop its characteristic flavor and texture. The cheese is often aged in caves or controlled environments where the humidity and temperature are carefully monitored.

Popular Types:

* Roquefort: This is the most famous blue cheese, made from sheep's milk in the Roquefort-sur-Soulzon region of France.

* Gorgonzola: An Italian blue cheese made from cow's milk.

* Stilton: An English blue cheese made from cow's milk.

* Danish Blue: A Danish blue cheese made from cow's milk.

Uses:

Blue vein cheese is enjoyed in a variety of ways:

* On its own: It can be eaten on crackers, bread, or with fruit.

* In salads: It adds a sharp, tangy flavor to salads.

* In sauces and dips: It can be melted into sauces or used to make dips.

* In desserts: Some blue cheese can be used in desserts, such as cheesecake or tarts.

Note: Blue vein cheese has a strong, pungent flavor that not everyone enjoys. If you're new to blue cheese, it's best to start with a milder variety, like a young Gorgonzola.