Blue cheese: what it tastes like and what it pairs well with

Blue cheese, with its distinct veined appearance and pungent aroma, stands out as a unique and beloved cheese variety. Its characteristic blue-green mold, Penicillium roqueforti, imparts an unmistakable flavor that has captivated cheese enthusiasts for centuries. However, if you’re new to the world of blue cheese or simply curious about its culinary counterparts, you may wonder, “What is blue cheese similar to?”

In this comprehensive guide, we’ll explore the various cheeses that share similar characteristics with blue cheese, providing you with insights into their flavors, textures, and culinary applications.

Gorgonzola

Hailing from Italy, Gorgonzola is a semi-soft blue cheese that boasts a creamy and spreadable texture. Its flavor profile is characterized by a balance of sweet and salty notes, with a hint of spice. Gorgonzola is often used in cooking, adding a rich and savory depth to dishes such as pasta, risotto, and salads.

Roquefort

Roquefort, a French blue cheese, is renowned for its strong and assertive flavor. It is aged in natural caves, which contribute to its unique and complex aroma. Roquefort has a firm and crumbly texture, making it suitable for both grating and crumbling. It is often paired with sweet fruits, nuts, and honey to create a harmonious balance of flavors.

Stilton

Stilton, an English blue cheese, is known for its smooth and creamy texture. It is made with cow’s milk and has a slightly milder flavor compared to Roquefort. Stilton is often served as a dessert cheese, accompanied by sweet accompaniments such as fruit, honey, or port wine.

Cabrales

Cabrales, a Spanish blue cheese, is made from a blend of cow’s, goat’s, and sheep’s milk. It has a strong and pungent aroma, with a flavor that is both salty and spicy. Cabrales is often used in cooking, adding a distinctive depth of flavor to dishes such as stews, soups, and sauces.

Fourme d’Ambert

Fourme d’Ambert, a French blue cheese, is characterized by its cylindrical shape and soft, creamy texture. It has a mild and nutty flavor, with a hint of sweetness. Fourme d’Ambert is often used as a table cheese, served with fruit, crackers, or bread.

Cambozola

Cambozola is a German blue cheese that combines the characteristics of both blue cheese and Brie. It has a soft and creamy texture, with a mild and slightly sweet flavor. Cambozola is often used as a dessert cheese or as an ingredient in salads and pasta dishes.

Blue Vinny

Blue Vinny, an English blue cheese, is known for its pungent aroma and strong flavor. It is made with cow’s milk and has a crumbly texture. Blue Vinny is often used in cooking, adding a distinctive depth of flavor to dishes such as pizza, pasta, and soups.

Summary: Expanding Your Blue Cheese Horizons

Whether you’re a seasoned cheese enthusiast or just beginning to explore the world of blue cheese, there is a wide range of similar cheeses available to tantalize your taste buds. From the creamy and mild Gorgonzola to the strong and pungent Roquefort, each cheese offers a unique flavor experience that can elevate your culinary creations. So, next time you’re looking for a cheese that packs a punch of flavor and personality, consider these blue cheese counterparts and embark on a culinary journey filled with savory and pungent delights.

Frequently Asked Questions

Q: What is the difference between blue cheese and moldy cheese?
A: Blue cheese is intentionally inoculated with a specific mold culture, Penicillium roqueforti, which gives it its characteristic blue-green veins and distinct flavor. Moldy cheese, on the other hand, is the result of unwanted mold growth on cheese, which can be harmful to consume.

Q: Is blue cheese safe to eat?
A: Yes, blue cheese is generally safe to eat as long as it is properly made and stored. The mold used in blue cheese is harmless to humans and imparts the cheese with its unique flavor and aroma.

Q: What are some ways to enjoy blue cheese?
A: Blue cheese can be enjoyed in various ways, including:

• As a table cheese, served with fruit, crackers, or bread
• Crumbled on top of salads, pasta dishes, and pizzas
• Melted in sauces and soups