Cabrales bleu Cheese

Blue cheese, known in French as bleu ("blue"), is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. 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. Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 160 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cabrales cheese Blue cheese ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 160 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cabrales cheese Blue cheese ... Cabrales is a municipality (conceyu) in the autonomous community of Asturias, northwestern Spain. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Species Penicillium bilaiae Penicillium camemberti Penicillium candida Penicillium claviforme Penicillium crustosum Penicillium glaucum Penicillium marneffei Penicillium notatum Penicillium purpurogenum Penicillium roqueforti Penicillium stoloniferum Penicillium viridicatum Penicillium verrucosum Penicillium commune Penicillium is a genus of ascomyceteous fungi that includes: Penicillium bilaiae, which is an agricultural inoculant. ... This article is about the fungi known as molds. ... For other uses, see Cave (disambiguation). ...

Much like wines, many bleu cheeses such as Roquefort, Gorgonzola, and Stilton are a protected designation of origin in the European Union, 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. Roquefort is a flavorful ewes-milk blue cheese from the south of France, and one of the most famous of all French cheeses. ... Gorgonzola is a blue-headed Italian cheese, made from unskimmed cows milk. ... Stilton cheese is a cheese of England. ... It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ... Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...

The characteristic flavor of bleu 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 bleu cheese is best appreciated alone (at room temperature) or served with fruit, crackers and wine. It has a flavour which varies from nutty to sour/tangy.

Also:

• As a condiment served with Buffalo Wings, although "bleu 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 Bleu" burger.
• Crumbled (and/or melted) onto grilled or roasted lamb.
• It can be used to flavour a risotto or a polenta. Mixed with other famous Italian cheeses it forms the condiment for pasta quattro formaggi.

Salt, sugar and pepper are the most essential condiments in Western cuisine. ... This article is about the food Buffalo wings. ... Salad Platter Cold Meat Salad Decorated green salad Salad is a mixture of foods, usually including vegetables or fruits, often with a dressing or sauce, occasionally nuts or croutons and sometimes with the addition of meat, fish, pasta or cheese. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Binomial name Daucus carota A carrot (Daucus Carota) is a root vegetable, typically orange or white in color with a woody texture. ... Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). ... Cauliflower within Brassica oleracea, in the family Brassicaceae. ... For other uses, see Beef (disambiguation). ... A steak served with a pat of butter and mushrooms A steak is a slice from a larger piece of meat, typically beef. ... It has been suggested that Lambing be merged into this article or section. ... Risotto prepared with mushrooms and scallions. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ...

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 is said to have been invented in 1070 AD. 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 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. Country of origin France Region, town region surrounding Roquefort-sur-Soulzon Source of milk Ewe Pasteurized No Texture Semi-hard Aging time 3 months Certification AOC 1925 Roquefort is a flavorful ewes-milk blue cheese from the south of France, and one of the most famous of all French... Country of origin Italy Region, town Gorgonzola Source of milk Cow Pasteurised Yes Texture Soft and crumbly Aging time 3–4 months Certification Italy: DOC from 1955; EU: PDO from 1996[1] Gorgonzola is a blue veined Italian blue cheese, made from unskimmed cows milk. ... Events Wilfred the Hairy, Count of Barcelona, founded the benedictine monastery at Ripoll. ... As a means of recording the passage of time, the 11th century was that century which lasted from 1001 to 1100. ... Country of origin  England Region, town Derbyshire, Leicestershire, and Nottinghamshire Source of milk Cows Pasteurised Yes Texture semi-soft, crumbly, creamier with increasing age Aging time 9 weeks minimum Certification PDO Stilton is a cheese of England. ... (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ...

Select types

Adelost is blue cheese from Sweden, made from pasteurized cows milk. ... Aura is a type of blue cheese produced in Finland by Finnish dairy company Valio. ... This article or section does not adequately cite its references or sources. ... Bleu Bénédictin is a Canadian blue cheese made by the monks at the Saint Benedict Abbey in Saint-Benoît-du-Lac, Québec. ... Bleu dAuvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. ... Country of origin France Region, town Bresse Source of milk Cow Pasteurized yes Texture creamy Aging time 2-4 weeks Certification no AOC Bleu de Bresse was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating that... Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel[1] is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. ... This page is a candidate for speedy deletion. ... Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel[1] is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. ... Bleu de Gex, also known as Bleu du Haut-Jura or Bleu de Septmoncel[1] is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. ... Bleu du Vercors-Sassenage is a mild pasteurized natural rind cows milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. ... Blue Castello is a triple-cream blue cows milk cheese from Denmark that was developed in the 1960s by the Tholstrup cheese company. ... Country of origin England Region, town Wensleydale, North Yorkshire Source of milk Cows and ewes Pasteurized Yes Texture medium, crumbly Aging time 3-6 months Certification None Wensleydale cheese is a cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. ... This English blue cheese is a close relative of Blue Stilton. ... Cabrales cheese (Spanish queso de Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers. ... Cambozola is a cheese that is a combination of French Camembert and Italian Germany during the 1970s. ... Cashel Blue is a medium-strength blue cheese with a creamy texture. ... Country of origin England Region, town Cheshire Source of milk Cows Pasteurized Frequently Texture hard crumbly Aging time 4-8 weeks depending on variety Certification No Cheshire [] (IPA) cheese is a dense and crumbly cheese produced in Cheshire, England, and the neighbouring counties of Denbighshire, Flintshire, Staffordshire, and Shropshire. ... Danish Blue cheese Danish Blue cheese, also known as Danablu if it is made in Denmark, is a light, blue-veined cheese. ... Dolcelatte is a blue veined Italian soft cheese. ... Dorset Blue Vinny Cheese Dorset blue vinney (frequently spelled vinny) is a traditional blue cheese made in Dorset, England, from skimmed cows milk. ... Fourme dAmbert is a pasteurized cows milk blue cheese from the Auvergne region of France. ... Country of origin France Region, town Montbrison Source of milk Cows Pasteurised Yes (coopérative); no (artisanal) Texture Blue cheese Aging time 4-8 weeks Certification French AOC 1972 Fourme de Montbrison is a cows-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. ... Gammelost (also gamalost and gammalost), literally old cheese, is a traditional Scandinavian cheese notorious for both its looks and characteristic smell. ... Country of origin Italy Region, town Gorgonzola Source of milk Cow Pasteurised Yes Texture Soft and crumbly Aging time 3–4 months Certification Italy: DOC from 1955; EU: PDO from 1996[1] Gorgonzola is a blue veined Italian blue cheese, made from unskimmed cows milk. ... Harbourne Blue is a goats cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon, near Totnes. ... Lanark Blue is a full-flavoured cheese produced in Lanarkshire, Scotland. ... Lymeswold cheese was a UK cheese variety. ... Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). ... Point Reyes Point Reyes is a prominent cape on the Pacific coast of northern California in the United States. ... Country of origin France Region, town region surrounding Roquefort-sur-Soulzon Source of milk Ewe Pasteurized No Texture Semi-hard Aging time 3 months Certification AOC 1925 Roquefort is a flavorful ewes-milk blue cheese from the south of France, and one of the most famous of all French... Saga is a light blue cheese, very similar to Brie with an edible, white mold rind. ... Shropshire Blue Cheese Shropshire Blue cheese originated in Scotland in the 1970s by Andy Williamson who was trained in the making of Stilton. ... Saint Agur is a blue cheese from the Auvergne region of France, developed in in 1986 by the cheese company Bongrain. ... Country of origin  England Region, town Derbyshire, Leicestershire, and Nottinghamshire Source of milk Cows Pasteurised Yes Texture semi-soft, crumbly, creamier with increasing age Aging time 9 weeks minimum Certification PDO Stilton is a cheese of England. ... Valdeón cheese Valdeón cheese is a Spanish blue cheese. ... Lymeswold cheese was a UK cheese variety. ...

References in popular culture

In Fosters Home for Imaginary Friends, Bloo and Cheese are often called 'Bloo Cheese' when seen together. The first episode to show this is 'Mac Daddy'. Also, in Terry Pratchett's Discworld series, the Wee Free Men have to nail the blue cheese to the table because it is so runny.

External links

• What makes blue cheese blue? from The Straight Dope