Blue cheese 926863 224163404 2008-07-07T16:42:06Z Kastellan 2870809 /* Select types */ '''Blue cheese''' is a general classification of cow's milk, sheep's milk, or goat's milk [[cheese]]s that has had ''[[Penicillium]]'' cultures added so that the final product is spotted or veined throughout with [[blue]] or blue-gray or blue-green [[mold]], and carries a distinct smell. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a [[cave]]. In the [[European Union]] many blue cheeses such as [[Roquefort cheese|Roquefort]], [[Gorgonzola cheese|Gorgonzola]], and [[Stilton (cheese)|Stilton]] are, like wine, a [[protected designation of origin]], meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's [[Appellation d'Origine Contrôlée]] and Italy's [[Denominazione di Origine Protetta]]. The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even compared to other cheeses. They can be eaten by themselves or can be crumbled or melted over foods. ==Culinary uses== The unique flavor of blue cheese is typically appreciated alone (at room temperature) or served with fruit, crackers and wine. It has a flavour which varies from nutty to sour or tangy. Also: * As a [[condiment]] served with [[Buffalo Wings]], although "[[blue cheese dressing]]" may contain no actual cheese. * Crumbled into [[salad]]. * As a dressing (again, actual cheese content is questionable, but there are several varieties of "chunky" dressing available) served with raw [[vegetables]], specfically [[carrots]], [[broccoli]], [[cauliflower]], etc. * Crumbled (and/or melted) onto grilled [[beef]] [[steaks]], specifically New York and Kansas City Strips. * On hamburgers, especially covered with cajun seasoning to form the "Black and Blue" burger. * Crumbled (and/or melted) onto grilled or roasted [[Domestic sheep|lamb]], or melted into a sauce with juices from cooked lamb. * It can be used to flavor a [[risotto]] or a [[polenta]]. Mixed with other famous Italian cheeses it forms the condiment for [[pasta quattro formaggi]]. ==History== Blue cheese is believed to have been discovered by accident. The caves that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. [[Roquefort (cheese)|Roquefort]] is said to have been invented in 1070 AD. [[Gorgonzola (cheese)|Gorgonzola]] is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. [[Stilton (cheese)|Stilton]] is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics. ==Select types== {{MultiCol}} *[[Adelost]] *[[Amablu]] *[[Asturian blue La Peral]] *[[Aura (cheese)|Aura]] *[[Australian Blue Vein]] *[[Bavaria blu]] *[[Beenleigh Blue]] *[[Bergader]] *[[Bergere Bleue]] *[[Bleu Bénédictin]] *[[Bleu d'Auvergne]] *[[Bleu de Basque]] *[[Bleu de Bresse]] *[[Bleu de Bryn]] *[[Bleu de Gex]] *[[Bleu de Laqueuille]] *[[Bleu des Causses]] *[[Bleu de Septmoncel]] *[[Bleu du Haut-Jura]] *[[Bleu du Vercors-Sassenage]] *[[Blue Castello]] *[[Blue Cheshire]] *[[Blue Rathgore]] *[[Wensleydale (cheese)|Blue Wensleydale]] *[[Buttermilk Blue]] {{ColBreak}} *[[Buxton Blue cheese]] *[[Cabrales cheese]] *[[Cambozola]] *[[Cashel Blue cheese]] *[[Cheshire cheese]] *[[Ciel de Charlevoix]] *[[Clemson Blue]] *[[Danablu]] *[[Devon Blue]] *[[Dolcelatte]] *[[Dorset Blue Vinney cheese]] *[[Dunsyre Blue]] *[[Edelpilz]] *[[Exmoor Blue cheese]] *[[Fourme d'Ambert]] *[[Fourme de Haute Loire]] *[[Fourme de Montbrison]] *[[Gammelost]] *[[Garstang Blue Lancashire]] *[[Gippsland Blue]] *[[Gorgonzola (cheese)|Gorgonzola]] *[[Harbourne Blue]] *[[Jubilee Blue]] *[[Lanark Blue]] *[[Lymeswold cheese]] {{ColBreak}} *[[Maytag Blue cheese]] *[[Meredith Blue]] *[[Mindoru Blue]] *[[Monje Picón cheese|Monje Picón]] *[[Montagnolo]] *[[Mycella]] *[[Norbury blue]] *[[Olivet Bleu]] *[[Oxford Blue (cheese)|Oxford Blue]] *[[Oxley Traditional Blue]] *[[Picón Bejes-Tresviso]] *[[Point Reyes]] *[[Roaring Forties Blue]] *[[Rochebaron]] *[[Roquefort (cheese)|Roquefort]] *[[Saga cheese]] *[[Shropshire Blue cheese]] *[[Saint Agur Blue]] *[[Saint Sherratt Blue]] *[[St. Pete's Select]] *[[Stilton (cheese)|Stilton]] *[[Valdeón cheese]] *[[Waimata Farmhouse Blue]] *[[Lymeswold cheese|Westminster Blue]] *[[Yorkshire Blue]] {{EndMultiCol}} ==External links== * [http://www.straightdope.com/mailbag/mbluecheese.html What makes blue cheese blue?] from ''[[The Straight Dope]]'' [[Category:Blue cheeses| ]] [[ca:Formatge blau]] [[da:Blåskimmelost]] [[de:Blauschimmelkäse]] [[es:Queso azul]] [[fr:Bleu (fromage)]] [[gl:Queixo azul]] [[he:גבינה כחולה]] [[nl:Blauwschimmelkaas]] [[ja:ブルーチーズ]] [[pt:Queijo azul]] [[ru:Голубые сыры]] [[simple:Blue cheese]] [[fi:Homejuusto]] [[zh:藍乾酪]]