The Great Blue Cheese
Cheese itself and every type of recipes relating to cheese are mouthwatering. And when it comes to blue cheese it is just irresistible.
What is Blue Cheese?
Blue cheese also known as blue vein cheese is actually a generic word to mean cheeses made with the milk of cow, sheep or goat and is added with mold Penicillium (beneficial bacteria) with a view to render the finished product a blue spotted or veined appearance. The color of a blue cheese can range from deep blue, greenish blue, blackish blue, and anything that can be between them. This cheese is also called Saga blue in American counties.
The birth of Blue Cheese: An Interesting Story
There is an interesting story behind the birth of Blue Cheese. It is actually thought to have been invented accidentally and unintentionally when a drunkard cheese manufacturer unmindfully left a half-eaten loaf over moist cheese. When he got back he found to his surprise that the thing has turned into a blue cheese. Gorgonzola from Italy, Roquefort from France and Stilton from England are considered to be some of the best blue cheeses of the world.
Cheese with protected designation of origin
It is an interesting fact to note that In the European countries many of the blue cheeses are having a protected designation of origin implying that they will have the right to carry the name only if they are produced in a particular territory of the country. Examples of such blue cheese are RRoquefort, Gorgonzola, Stilton etc.
The preparation and the taste
The recipe of making blue cheese is almost similar to that of making most of the cheeses. Then you must be asking then where do the bluish streaks come from? Well, the streaks or the vein effect is created during the stage when the cheese is nailed stainless steel spikes so that oxygen can well circulate and help the mold develop. In addition to that it is also the result of needling a very important step during to the ageing process. In some cases the pores are made before the formation of the curd and in others after the formation is done. Blue cheese is having a distinct smell of its own steaming from the cultivated beneficial bacteria that is used. Controlling the right temperature and humidity is a precondition for the proper ageing process. For that reason they are normally aged in a temperature managed surroundings such as a cave. The taste of the cheese varies depending on the curing climate and the span of ageing. But generally speaking it is slightly salty and sharp and strong in fragrance. Such cheese may be consumed by itself or in combination with other foods such as walnuts, raisins, crackers etc. and also poured into other foods in melted form either to taste or garnish.
Nutritional information
Providing Nutritional information of the food you are preaching has become mandatory everywhere. So here it is
100 grams of blue cheese (generic) are having 353 units of calories, 28.74 grams of fat, 2.34 grams of Carbohydrates, 21.40 grams of protein and no fiber as its content.
What is Blue Cheese?
Blue cheese also known as blue vein cheese is actually a generic word to mean cheeses made with the milk of cow, sheep or goat and is added with mold Penicillium (beneficial bacteria) with a view to render the finished product a blue spotted or veined appearance. The color of a blue cheese can range from deep blue, greenish blue, blackish blue, and anything that can be between them. This cheese is also called Saga blue in American counties.
The birth of Blue Cheese: An Interesting Story
There is an interesting story behind the birth of Blue Cheese. It is actually thought to have been invented accidentally and unintentionally when a drunkard cheese manufacturer unmindfully left a half-eaten loaf over moist cheese. When he got back he found to his surprise that the thing has turned into a blue cheese. Gorgonzola from Italy, Roquefort from France and Stilton from England are considered to be some of the best blue cheeses of the world.
Cheese with protected designation of origin
It is an interesting fact to note that In the European countries many of the blue cheeses are having a protected designation of origin implying that they will have the right to carry the name only if they are produced in a particular territory of the country. Examples of such blue cheese are RRoquefort, Gorgonzola, Stilton etc.
The preparation and the taste
The recipe of making blue cheese is almost similar to that of making most of the cheeses. Then you must be asking then where do the bluish streaks come from? Well, the streaks or the vein effect is created during the stage when the cheese is nailed stainless steel spikes so that oxygen can well circulate and help the mold develop. In addition to that it is also the result of needling a very important step during to the ageing process. In some cases the pores are made before the formation of the curd and in others after the formation is done. Blue cheese is having a distinct smell of its own steaming from the cultivated beneficial bacteria that is used. Controlling the right temperature and humidity is a precondition for the proper ageing process. For that reason they are normally aged in a temperature managed surroundings such as a cave. The taste of the cheese varies depending on the curing climate and the span of ageing. But generally speaking it is slightly salty and sharp and strong in fragrance. Such cheese may be consumed by itself or in combination with other foods such as walnuts, raisins, crackers etc. and also poured into other foods in melted form either to taste or garnish.
Nutritional information
Providing Nutritional information of the food you are preaching has become mandatory everywhere. So here it is
100 grams of blue cheese (generic) are having 353 units of calories, 28.74 grams of fat, 2.34 grams of Carbohydrates, 21.40 grams of protein and no fiber as its content.
