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Legend tells of a young shepherd in the caves of Roquefort, France, who spotted a beautiful maiden in the distance. Abandoning his lunch of bread and sheep’s milk cheese in a cave, he chased after her. When he returned several months later, he found his cheese transformed – veined with blue-green mold yet somehow more aromatic and flavorful than before. This serendipitous discovery would eventually lead to what we now know as Roquefort, one of the world’s most celebrated blue cheeses.
This tale of cheese transformation isn’t just a charming story – it represents humanity’s remarkable ability to transform simple ingredients into complex culinary masterpieces. The journey from that shepherd’s forgotten lunch to today’s carefully crafted blue cheeses is a testament to human ingenuity and gastronomic adventure.
What Defines a Blue Cheese?
At the heart of every blue cheese lies a special ingredient: Penicillium molds, specifically Penicillium roqueforti or Penicillium glaucum. These beneficial molds create the distinctive blue-green veins that characterize these cheeses and contribute to their complex flavors. While modern cheese makers typically use commercially prepared cultures, traditionally, the mold was cultivated on rye bread in caves – a method some artisanal producers still employ for its connection to tradition.
The creation of blue cheese begins with milk – whether from cows, sheep, goats, or a combination thereof. Cheesemakers introduce the mold either directly into the milk or into the curds during the cheese-making process. What truly sets blue cheese apart is the crucial step of piercing the aging wheels with needles, creating channels that allow oxygen to reach the interior. This oxygen exposure activates the dormant mold spores, leading to the development of those characteristic blue veins throughout the cheese.
Most blue cheeses share a soft or semi-soft texture, though their rinds can vary significantly. Some are rindless, while others develop natural rinds during aging. This diversity in production methods contributes to the remarkable range of flavors found in blue cheeses.
A World of Flavors: Exploring the Tasting Notes
The flavor spectrum of blue cheese extends far beyond the simple “strong” description it often receives. These cheeses can be mellow or robust, sweet or piquant, with notes ranging from earthy mushroom to rich chocolate. This variety is evident across different types of blue cheeses, each offering its own unique taste experience.
Spotlight on Specific Blue Cheeses: A Comparative Tasting
Roquefort: The King of Blues
Roquefort stands as France’s most iconic blue cheese, protected by strict PDO (Protected Designation of Origin) regulations. Made exclusively from raw milk of Lacaune sheep and aged in the natural Cambalou caves, Roquefort presents a creamy, ivory-colored paste marbled with blue-green veins. Its flavor is intense yet balanced – sharp and salty with underlying sweet cream notes. Traditionally paired with Sauternes wine, it also shines when drizzled with honey or crumbled over pears.
Fourme d’Ambert: The Gentle Giant
This cylindrical French blue offers a more approachable entry point into the world of blue cheese. Made from cow’s milk in the Auvergne region, Fourme d’Ambert is known for its remarkably even distribution of blue specks throughout its paste. Its flavor profile brings together sweet cream and deep earthiness, creating a harmonious balance that pairs beautifully with fresh fruits or a glass of dessert wine.
Gorgonzola: Italy’s Blue Pride
Gorgonzola’s origin story speaks to human resourcefulness – born from a surplus of milk in Italy’s Lombardy region. Modern producers create this cow’s milk cheese using a unique method that combines morning and evening curds. Two main varieties exist: Gorgonzola Dolce, with its soft, almost spreadable texture and mild flavor, and Gorgonzola Piccante, featuring a firmer texture and more pronounced, spicy character. Both versions excel in cooking, adding depth to risottos and pasta dishes.
Bayley Hazen Blue: American Innovation
Named after a historic military road in Vermont, Bayley Hazen Blue represents American artisanal cheesemaking at its finest. This raw cow’s milk cheese features a natural rind and a drier, crumbly texture marked by visible streaks from the piercing process. Its flavor profile is complex – starting with bright, grassy notes that develop into rich, nutty tones with a chocolate-like finish. It pairs exceptionally well with dark chocolate or a robust red wine.
Embrace the Blue
Like that legendary shepherd who returned to find his abandoned cheese transformed, modern cheese lovers continue to discover the delights of blue cheese. Whether you’re drawn to the intense complexity of Roquefort, the gentle sweetness of Fourme d’Ambert, the versatility of Gorgonzola, or the innovative spirit of Bayley Hazen Blue, there’s a blue cheese waiting to surprise and delight your palate. Each bite carries forward a tradition of craftsmanship, innovation, and the simple joy of unexpected culinary discoveries.