Blue cheese. The very name evokes strong reactions. Some swoon at its pungent aroma and complex flavors, while others recoil in disgust. It’s a food that rarely inspires indifference. But what is it about this veined dairy product that makes it so divisive? Is there actually something “wrong” with blue cheese, or is it simply a matter of personal preference and misunderstood origins? Let’s delve into the world of blue cheese to uncover the reasons behind its controversial status.
The Acquired Taste: A Matter of Microbiology
The defining characteristic of blue cheese is, of course, its blue or blue-green veins. These aren’t accidental blemishes; they’re the result of Penicillium mold cultures deliberately introduced during the cheesemaking process. It is this fungal addition that is the key to understanding both the allure and the aversion to blue cheese.
Understanding the Mold: Penicillium Species
Several species of Penicillium mold are used in the production of blue cheese, with Penicillium roqueforti being the most common. This mold doesn’t just change the appearance of the cheese; it also dramatically alters its flavor and texture. As the mold grows, it breaks down proteins and fats, producing a variety of flavorful compounds, including ketones, aldehydes, and esters. These compounds contribute to the cheese’s characteristic aroma, which can range from earthy and mushroomy to sharp and ammonia-like. The flavor profile is often described as salty, tangy, and sometimes even slightly sweet.
For those who don’t enjoy the taste, the initial introduction of Penicillium into the milk can seem unappetizing, however, the mold is completely safe for consumption. This process is very similar to other cheeses that have mold added, such as brie and camembert. It is an essential step in developing unique flavors in the cheese.
The “Ammonia” Factor: A Sign of Age or Spoilage?
One of the most common complaints about blue cheese is its strong ammonia smell and taste. While some ammonia is a natural byproduct of the aging process, an excessively strong ammonia odor can indicate that the cheese is past its prime. As the cheese ages, the mold continues to break down proteins, producing more ammonia. If the cheese is stored improperly or allowed to age for too long, the ammonia levels can become overwhelming, rendering the cheese unpalatable. It’s important to note that a slight ammonia smell is not necessarily a sign that the cheese is spoiled, but it should be considered a warning sign. Fresh, high-quality blue cheese should have a balanced flavor profile, with the ammonia notes being subtle and integrated with the other flavors.
Health Concerns: Myths and Realities
Beyond the taste and aroma, some people have concerns about the health implications of eating blue cheese. Are these concerns justified, or are they based on misconceptions?
Mold and Allergies: Is Blue Cheese Safe?
One common concern is the presence of mold. While some people are allergic to molds, the Penicillium molds used in blue cheese production are generally considered safe for consumption. These molds are different from the molds that cause spoilage, such as those found on bread or fruit. However, if you have a known allergy to Penicillium-based medications like penicillin, it’s best to avoid blue cheese, as there is a potential for cross-reactivity.
Listeria Risk: A Valid Concern?
Like all unpasteurized dairy products, blue cheese can potentially harbor Listeria monocytogenes, a bacterium that can cause a serious infection called listeriosis. Pregnant women, the elderly, and people with weakened immune systems are particularly vulnerable to listeriosis. Pasteurized blue cheese is generally considered safe, but it’s important to check the label to ensure that the cheese has been pasteurized. Unpasteurized blue cheese should be consumed with caution, especially by those at higher risk. If you are concerned about listeria, it is recommended to avoid soft cheeses like brie and blue cheese during pregnancy, unless pasteurized.
Sodium Content: A Word of Caution
Blue cheese is generally high in sodium. This is due to the salt added during the cheesemaking process, which helps to control the growth of undesirable bacteria and molds, and to enhance the flavor of the cheese. Individuals with high blood pressure or those who need to restrict their sodium intake should consume blue cheese in moderation. Consider portion sizes and overall sodium intake when incorporating blue cheese into your diet.
Sensory Overload: The Texture and Aroma Issues
Beyond the taste and health aspects, the texture and aroma of blue cheese can also be off-putting to some.
The Crumbly Factor: Texture Preferences
Blue cheese typically has a crumbly or slightly moist texture. While some find this texture appealing, others may find it unpleasant or difficult to eat. Some varieties are creamier than others, but the characteristic crumble is a defining feature. If you prefer smoother textures, you might find the texture of blue cheese challenging.
The Pungent Aroma: A Sensory Challenge
The strong, pungent aroma of blue cheese is perhaps its most polarizing characteristic. The volatile compounds produced by the Penicillium mold contribute to this aroma, which can be described as earthy, mushroomy, or even barnyard-like. While some appreciate the complexity of this aroma, others find it overwhelming and unappetizing. The strength of the aroma can also vary depending on the type of blue cheese and its age.
Misconceptions and Lack of Education
Sometimes, the dislike of blue cheese stems from a lack of understanding about its origins, production, and proper handling.
The “Rotten” Cheese Myth: Debunking Misinformation
One common misconception is that blue cheese is “rotten” or “spoiled.” This is simply not true. The Penicillium mold is deliberately introduced and carefully controlled during the cheesemaking process. It’s not the same as the mold that grows on food that has gone bad. Understanding this distinction can help to dispel some of the negative associations with blue cheese. It is important to note that despite the use of mold in the production of blue cheese, the mold is safe to consume.
Proper Storage: Keeping Blue Cheese at its Best
Improper storage can significantly impact the flavor and texture of blue cheese. Blue cheese should be stored in the refrigerator, wrapped tightly in plastic wrap or foil, to prevent it from drying out and absorbing odors from other foods. It’s also best to store it away from strong-smelling foods to prevent cross-contamination. Properly stored blue cheese will maintain its quality and flavor for a longer period.
Trying Different Varieties: Finding Your Blue Cheese Match
Not all blue cheeses are created equal. There are many different varieties, each with its own unique flavor profile and texture. Roquefort, Stilton, Gorgonzola, and Cabrales are just a few examples. Each variety uses different types of milk, aging techniques, and Penicillium cultures, resulting in distinct characteristics. If you’ve had a negative experience with one type of blue cheese, don’t give up on the entire category. Explore different varieties to find one that suits your palate. For example, if you find Roquefort too strong, you may prefer the milder flavor of Gorgonzola.
Cultural and Regional Differences
Taste preferences are often influenced by cultural and regional factors. What is considered a delicacy in one part of the world may be unappealing in another.
European Traditions: A History of Blue Cheese Appreciation
Blue cheese has a long and rich history in Europe, particularly in countries like France, Italy, and England. Roquefort, for example, has been produced in France for centuries. In these regions, blue cheese is often considered a culinary staple and is enjoyed as part of traditional meals. The appreciation for blue cheese is often passed down through generations.
Western Palates: Varying Degrees of Acceptance
In other parts of the world, such as North America, the acceptance of blue cheese can be more varied. Some people embrace its unique flavors, while others find it too strong or unusual. This difference in acceptance may be due to a variety of factors, including cultural norms, dietary habits, and exposure to different types of foods.
Overcoming the Dislike: Tips for Acquiring a Taste
If you’re curious about blue cheese but find it challenging to enjoy, there are steps you can take to gradually acquire a taste for it.
Pairing with Complementary Flavors: Sweet and Savory Combinations
One of the best ways to enjoy blue cheese is to pair it with complementary flavors. The saltiness and tanginess of blue cheese pairs well with sweet fruits like pears, apples, and grapes. It also complements savory flavors like walnuts, honey, and balsamic vinegar. Experiment with different combinations to find what works best for you. For example, a classic pairing is blue cheese with pears and walnuts on a crusty baguette.
Starting Small: Incorporating Blue Cheese in Small Doses
Instead of trying to eat a large piece of blue cheese on its own, start by incorporating it in small doses into dishes you already enjoy. Crumble a small amount of blue cheese on a salad, melt it into a sauce, or use it as a topping for a pizza or burger. By gradually introducing blue cheese into your diet, you can slowly acclimate your palate to its unique flavors.
Using it as an Ingredient: Cooking with Blue Cheese
Blue cheese can be a versatile ingredient in a variety of dishes. It can be used to add depth and complexity to sauces, dressings, and dips. It can also be used as a filling for ravioli or as a topping for baked potatoes. Cooking with blue cheese can help to mellow out its strong flavors and make it more approachable. Try making a blue cheese dressing for a salad or a blue cheese sauce for steak.
Conclusion: Is There Really Something “Wrong”?
Ultimately, whether or not you enjoy blue cheese is a matter of personal preference. There’s nothing inherently “wrong” with it. It’s a complex and flavorful food that has been enjoyed by many for centuries. While some may find its strong aroma and taste unappealing, others appreciate its unique qualities and versatility. By understanding the origins, production, and proper handling of blue cheese, you can make an informed decision about whether or not it’s right for you. And if you’re willing to experiment and try different varieties, you might just discover a new culinary favorite.
What causes the blue veins in blue cheese?
The blue veins in blue cheese are a result of specific types of mold, most commonly Penicillium roqueforti or Penicillium glaucum, being introduced during the cheese-making process. These molds are responsible for the unique flavor profile and visual characteristics associated with blue cheese. The mold spores are either mixed directly into the milk before curdling or introduced after the cheese has been formed by piercing it with needles, allowing air to circulate and promote mold growth within the cheese matrix.
The mold feeds on the lactic acid in the cheese, producing distinctive compounds that contribute to its pungent and sometimes sharp taste. This process also changes the cheese’s texture, making it more crumbly or creamy depending on the specific type of blue cheese and the cheesemaking techniques employed. The blue veins themselves are simply areas where the mold has grown most abundantly.
Is blue cheese safe to eat?
Generally, yes, blue cheese is safe to eat for most people. The Penicillium molds used in blue cheese production are carefully selected strains that are safe for human consumption. These molds are different from the types of mold that can grow on spoiled food and produce harmful toxins. Cheesemakers control the growth environment to ensure only these beneficial molds thrive.
However, there are some instances where caution is advised. Pregnant women and individuals with compromised immune systems are often advised to avoid unpasteurized blue cheeses due to the potential risk of Listeria contamination. It’s always best to check the label to confirm whether the cheese is pasteurized and to consult with a healthcare professional if you have any concerns.
Why does blue cheese smell so strong?
The strong odor of blue cheese is primarily attributed to the volatile organic compounds (VOCs) produced by the Penicillium mold during its maturation process. These VOCs include ketones, aldehydes, and esters, which contribute to the cheese’s distinctive aroma, often described as pungent, earthy, or even ammonia-like. The specific combination and concentration of these compounds vary depending on the type of blue cheese and the specific mold strain used.
Furthermore, the breakdown of proteins and fats during the aging process also contributes to the strong smell. Lipolysis, the breakdown of fats, releases free fatty acids, which can be further broken down into various odor-active compounds. The interaction of these compounds creates the complex and often intense aroma that characterizes blue cheese.
What are some common types of blue cheese?
There is a wide variety of blue cheeses, each with its own unique flavor profile and characteristics. Some of the most well-known include Roquefort, a French blue cheese made from sheep’s milk; Gorgonzola, an Italian blue cheese made from cow’s milk, which can be either creamy or more crumbly depending on the type; and Stilton, an English blue cheese also made from cow’s milk, known for its rich and complex flavor.
Other popular blue cheeses include Danish Blue, known for its sharp and salty flavor, and Cabrales, a Spanish blue cheese often aged in caves. The differences in milk type, mold strain, aging process, and regional variations all contribute to the diverse range of flavors and textures available in the world of blue cheese.
How should blue cheese be stored properly?
To maintain the quality and flavor of blue cheese, proper storage is crucial. The best way to store blue cheese is in the refrigerator, wrapped tightly in cheese paper or wax paper. This allows the cheese to breathe while preventing it from drying out and absorbing unwanted odors from other foods. You can also store it in an airtight container lined with a damp paper towel to maintain humidity.
Avoid storing blue cheese in plastic wrap, as this can trap moisture and lead to mold growth that is not the desired Penicillium mold. It is also recommended to store blue cheese away from strong-smelling foods to prevent cross-contamination of flavors. Ideally, consume the cheese within one to two weeks of opening for optimal flavor and texture.
What are some culinary uses for blue cheese?
Blue cheese is a versatile ingredient that can be used in a wide variety of culinary applications. It’s commonly crumbled over salads, melted into sauces, or used as a topping for burgers and steaks. The strong flavor of blue cheese pairs well with sweet elements, such as honey, figs, and pears, making it a popular addition to cheese boards and appetizers.
Beyond these common uses, blue cheese can also be incorporated into more complex dishes. It can be used in quiches, omelets, and pasta sauces to add a distinctive flavor. It’s also a great complement to savory dishes like roasted vegetables, grilled meats, and even pizza. The key is to balance the strong flavor of the cheese with other complementary ingredients.
Are there any health benefits to eating blue cheese?
While blue cheese should be consumed in moderation due to its high fat and sodium content, it does offer some potential health benefits. Like other dairy products, blue cheese is a good source of calcium, which is important for bone health. It also contains protein, which is essential for building and repairing tissues.
Some studies suggest that the Penicillium mold in blue cheese may have probiotic-like effects, contributing to gut health. Additionally, blue cheese contains vitamins such as vitamin A and vitamin B12, as well as minerals like phosphorus and zinc. However, it’s important to note that these benefits are best realized as part of a balanced diet and in moderate portions.