What Is Blue Cheese?

If you're looking for all the facts on "blue cheese" you might find the search difficult. That's because blue cheese isn't a singular cheese at all, but rather an overarching, general term for any cheese made from cow, goat, or sheep's milk that's been ripened with cultures of the mold penicillium. So, before you send back that salad for moldy cheese, rest assured, you can eat it.

People tend to fall into one camp or the other when it comes to blue cheese: they either love it or hate it (or just hate the idea of it). But blue cheese in general has a salty, sharp flavor and a pleasantly pungent aroma that adds brightness and bold flavor to any meal. Learn to love this treasured cheese and its many uses — you may just fall in love.

History and Origin

The beginnings of blue cheese might have been the result of a happy accident in the Middle Ages when cheese was stored in temperature and moisture-controlled caves. It's commonly believed that a cheesemaker (some say he was drunk when he left it, but let's not judge) in Roquefort, France happened upon a forgotten, half-eaten loaf of bread smeared with cheese, which had turned blue from mold.

This mold – unlike other types we avoid like the plague – is completely safe, non-toxic, and okay to consume. More than that, it's flat-out delicious.

Get the recipe: Wedge Salad with Blue Cheese Dressing

How Blue Cheese Is Made

Depending on the producer, the exact process that a wheel of blue cheese goes through will vary, but the basic procedure is as follows:

Raw milk is pasteurized and a starter culture is added to convert the lactose in the milk to lactic acid (a process called acidification), which makes the milk morph from liquid to solid. Rennet is added to fully coagulate the milk, then the curds are cut to release the whey. The curds are formed into wheels before being aged for 60-90 days.

Early in the aging, the cheese is spiked (also called "needled"), which is a process of inserting stainless steel rods into the cheese to let oxygen circulate and encourage the growth of mold. This creates the unique blue veins the cheese is known for. It also produces a softer texture and helps develop the signature flavor.

Popular Types of Blue Cheese

Blue cheese comes in many varieties and many price ranges, as well as many textures and flavors. The cheese might be crumbly or creamy, salty and sharp or mildly earthy, boldly funky or mild and melty. The level of pungency you're committing to fully depends on the exact type.

Roquefort

Likely the most well-known variety of blue cheese and also considered to be one of the oldest, Roquefort can be regarded as a delicacy. The cheese is made from sheep's milk, aged in limestone cliffs in the South of France, and boasts the true-blue veins seeping out across the cheese that we all have come to associate with the product. It's bold, yet delightfully nuanced, creamy and aromatic without being overly pungent, and sharp yet finishes sweet.

Gorgonzola

Gorgonzola is another well-known and common blue cheese, made in Italy from cow's milk. Specifically, the milk from cows that graze in the pastures of Lombardy and Piedmont. This blue cheese is rather young, with a creamy, buttery texture and little pops of intensity.

Blue Stilton

This beautifully marbled cheese is made from cow's milk in the English midlands. It's sturdier than other varieties with a crumbly texture and a rich, salty, and nutty flavor.

Danablu

As the name suggests, this cheese is Danish. It's made from cow's milk on the Island of Funen and the result is a creamy, smooth cheese with a slight salty sharpness. Essentially, it's a milder Roquefort.

Double-Cream

Not to be confused with double-cream brie, double-cream blue is one of the mildest blue varieties you can buy. The cow's milk for this cheese is enriched with cream, creating a creamy interior (of course), and a bloomy rind. Examples you will see in stores will be labeled Cambozola, Saint Agur, and Blue Castello.

Get the recipe: Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

How to Use and Pair Blue Cheese

Blue cheese is wonderful on its own, but it's rarely enjoyed that way. At the very least, it's smeared on a cracker or toasted slice of baguette. It's perfection when eaten with cured meats and practically a necessity on cheese boards. Blue cheese loves to be stuffed in things like olives, dates, or even pork.

Whisk blue cheese into a sauce to be poured on a beautiful steak, fold it into a creamy dressing or dip, or make it into a filling for a tart. Sprinkle the crumbles over a salad or add a kick to some grains.

The funky saltiness of blue cheese is delightful when paired with fruit and nuts – try it with pears and walnuts specifically. Don't forget, blue cheese (like many cheeses) is a great source of protein, calcium, and phosphorous. Any excuse to eat more, right?

Related:

• Easy Homemade Cheese Recipes
• What Is Burrata and How Is It Made?
• 20 Fancy Mac and Cheese Recipes