Blue Cheese
Flavour Profile
Intense, salty, tangy and sharp. Depending on the variety, it can range from buttery and sweet to spicy and pungent.
The blue veins provide a distinct metallic edge and a complex funk that lingers on the palate.
Health Benefits
You get a good shot of calcium for your bones and teeth, and some protein for your muscles. It's strong stuff, so you don't need much to get the benefit. Also, it tastes good. Very good.
Buying Tips
Look for cheese with a good distribution of blue or green veins. If the cheese looks grey or has fuzzy white mould growing on the surface that isn't supposed to be there, skip it.
If you are new to the blue, start with a creamy Gorgonzola Dolce. It is much milder and sweeter than the punchy Roquefort or Stilton.
Storage
Wrap it tightly in parchment or wax paper, then loosely in foil. It needs to breathe a little, but you don't want it drying out or scenting everything else in your fridge.
Keep it in the vegetable crisper drawer where the temperature is most consistent. It will usually stay at its best for two to three weeks.
Cooking Uses
Crumble it over steaks or toss it through a pear and walnut salad. It melts beautifully into cream-based sauces for pasta or gnocchi.
If you find the flavour too intense on its own, whip it with a bit of cream cheese or mascarpone to make a tamer dip or spread.
Forkin' Food Theory
Blue cheese is the ultimate proof that controlled rot is delicious.
The blue veins are actually colonies of Penicillium mould. These moulds produce enzymes called lipases that break down the fats in the milk.
This process, called lipolysis, is what creates those sharp, peppery flavour compounds you won't find in a cheddar or a brie.
The blue isn't just a colour; it is a chemical factory turning fat into flavour.