Blue Cheese is a generic term for cheeses that have had Penicillium cultures added creating dark blue or blue-grey veins throughout the cheese. It can be made from cow, sheep, or goat’s milk and is typically aged in a temperature and moisture controlled environment like a cave. The characteristic flavor of blue cheese is usually sharp and salty, but levels of sharpness vary by region. Blue Cheese can be eaten by itself or can be crumbled or melted over foods.
The unique flavor of blue cheese is best appreciated at room temperature either by itself or served with fruit, crackers and wine. Different types of blue cheese have flavors which vary from nutty to sour or tangy. Blue cheeses are strong, rustic-flavored cheeses and go best with similarly strong, flavored foods and drinks, and with tannic red wines.
History of Blue Cheese
Blue Cheese is said to have been discovered by accident. Cheeses in Europe were aged in high moisture caves which is also an ideal environment to produce mold. The blue veins in blue cheese are actually mold. Gorgonzola dates back to around 879 AD and Roquefort was invented in 1070. Subsequent Blue cheeses were invented to fill the demand for Roquefort like cheeses. We prefer Danish blue, as it is more moderate in its sharpness and more creamy.
Wine Pairing with Blue Cheese
Blue Cheese pairs well with most red wines such as Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel, and even Port. That’s why it is an integral part of our Red Wine Collection. For beer lovers, Blue cheese compliments porters and stouts perfectly. Blue cheese also pairs very well with Scotch, and we offer it with our Scotch collection.