Made in the traditional way since the 11th century, blue cheese is one of the oldest prehistoric foods. As part of the diet of many people in different countries, blue cheese is still one of the most consumed cheeses in the world today.
Made from Penicillium roqueforti, glaucum or Penicillium gorgonzola, blue cheese can be distinguished by its colour, texture, taste and smell. There are also several varieties of blue cheese, so below you will find a selection based on some comparative elements that will allow you to make a better choice in your future purchases or even find out which one you might like best.
- 1 Weekly newsletter with the best personal finance tips
- 2 Summary
- 3 The Best Blue Cheese: Our Picks
- 4 Buying and rating criteria for blue cheese
- 5 Guide: Frequently Asked Questions about Blue Cheese Answered in Detail
- 6 Conclusion
- Blue cheese is used for a wide variety of recipes in the kitchen, depending on taste.
- Often this type of cheese is not recommended for pregnant women or people with diseases such as diabetes or leukaemia.
- Blue cheese, like any other type of cheese, is very rich in calcium, has a very high fat nutrient content and also contains vitamin B.
The Best Blue Cheese: Our Picks
Below you will find a selection of different blue cheeses, on the basis of which you can decide which best suits your taste.
Buying and rating criteria for blue cheese
To make the choice easier when buying your blue cheese, we have compiled a list of criteria that can help you find the appropriate cheese.
We have tried to present each criterion in a little more detail to give you some detailed information that will help you.
From mild to spicy, different blue mould varieties exist. The intensity and quality of the flavour depends mainly on the carefully controlled ripening conditions, the duration of ripening and the composition of the cheese. A salty and bitter taste are signs of inferior quality. In addition, cheeses with synthetic rinds rarely taste good because they cannot breathe during the ripening process.
Fresh blue cheese always contains mould, which is usually green or blue. The creamy cheese is usually white to yellowish. The rind is a mark of quality, while in most blue cheeses the rind is firm or even crusty. Little mould, a crumbly rim, dried out edges or "sweaty" spots are usually signs of inferior quality.
When buying cheese, the AOC seal (Appelation d'Origine Controlee) is a sign of a high-quality cheese: it guarantees the place of origin, the type of milk, that the cheese was traditionally and artisanally produced and that its optimal ripening times were observed. In total, there are almost 40 AOC varieties.
An "AOC" seal also guarantees that no genetically modified rennet has been used. When buying, it is generally preferable to buy fresh cheese at the counter, which is sold in one piece, rather than cheese that has already been cut in plastic packaging.
Blue cheese is made from sheep's, cow's or goat's milk, which is then mixed with blue Penicillium glaucum or Penicillium roqueforti. The curd from this milk is then put into moulds to ripen.
Like aroma and appearance, smell also plays a major role in the choice of cheese. Blue cheese generally has an intense smell. However, too strong an odour of ammonia is an indication that the cheese is no longer fresh.
Guide: Frequently Asked Questions about Blue Cheese Answered in Detail
This part of the article is about answering a selection of questions that are asked very frequently.
What is blue cheese?
What types of blue cheese are there?
How much does blue cheese cost?
|Price range||Available products|
|Low-priced (0,99 - 2,63 €)||Turek|
|Medium-priced (11,95 - 19,96 €)||Roquefort|
|High-priced (25,99 - 51,98 €)||Gorgonzola|
Blue cheese is already available for a small amount of money. But we can also get higher quality blue cheese from a particular brand with a medium amount of money.
Blue cheese is one of the dairy products among which you can find many important nutrients for the growth and strengthening of your immune system. Blue cheese is characterised by its smooth and creamy texture, as well as its appearance, colour, unique aesthetics, delicious taste and strong smell.
This cheese can also be eaten in many forms, raw or cooked, and has all the qualities of a culinary work of art that can be used to make many different recipes.
(Cover photo: Jez Timms / 123rf)