Blue (or bleu) cheese is a general classification for a type of cheese with a distinguished blue-green vein running through it. Blue cheese is a semi-soft, natural cheese with a strong and distinctive flavor. It is also a good example of a bacteria- ripened cheese. The blue and green colored veins come from certain molds that are introduced to the cheese during the ripening phase of production.
Process
Blue Cheese is usually made from cow's or goat's milk. The milk is curdled, then stirred, heated and finally drained of the whey ( the watery part of the milk). The curds are then collected, pressed and ripened with bacteria. The types of molds used most often are either Penicillium roqueforti or Penicillium glaucum. The mold can be injected or mixed in with the curds to insure a more even distribution. This mold or bacteria is what gives Blue Cheese it's famous blue/green color.
History
Most types of Blue Cheese were first made in caves located in the areas from which they originated. The caves were used for storing the cheese. The mold required to make the cheeses grew there naturally. The caves and the regions where they were located affected the flavor, texture and blue-green color of the mold in each of these cheeses. The "moldy" cheese was discovered quite by accident. The cheese makers thought the cheese was ruined until someone decided to taste it and discovered it was delicious.
Nutritional Data
One ounce of Blue Cheese has about 100 calories and 8g of fat. Five of the 8g of fat are saturated. It also contains 20mg of cholesterol, 400mg of sodium, and 6g of protein. Blue Cheese contains less than one gram of carbohydrates and no fiber. It provides 4 percent of the RDI (recommended daily intake) of Vitamin A, 15 percent of calcium, 10 percent of phosphorous and 2 percent of vitamin D. Blue cheese also has 2 percent of the RDI of Vitamin B-6, 6 percent of Vitamin B-12, 6 percent of riboflavin, 2 percent of magnesium, and 4 percent of folate.
Blue cheese is a good source of calories, high-quality protein, vitamins and minerals. Unfortunately, Blue cheese is also a very high fat food. Therefore, it is best to serve it in small portions such as crumbles on a salad.
Recipe Ideas
Blue cheese is a nice complement to other strong flavored foods and beverages. It goes well with burgers, steaks, salads and other vegetables. This pungent and colorful cheese also pairs nicely with most fruits, crackers and full bodied wines. It cooks nicely in sauces, soups, and casseroles too. When cooking with Blue cheese, remember to cut back on the amount of salt used as it is very high in sodium.
Expert Insight
Blue cheese is a very nutrient-dense food. Seventy two percent of the calories in Blue cheese come from fat, 25 percent come from protein and only 3 percent come from carbohydrates. It is also very high in saturated fat and high in sodium. On the positive side though, it is very low in sugar, high in calcium and high in phosphorous.
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