List of blue cheeses

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Wheels of gorgonzola cheese ripening Detail d'une etagere de gorgonzola a la fromagerie Mauri 2.jpg
Wheels of gorgonzola cheese ripening
Dorset Blue Vinney Dorset Blue Vinney cheese.jpg
Dorset Blue Vinney
Shropshire Blue Shropshire Blue.jpg
Shropshire Blue
Stichelton at a market Stichelton.jpg
Stichelton at a market

Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. 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. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

Contents

Blue cheeses

See also

Related Research Articles

<span class="mw-page-title-main">Chaumes</span> Cows milk cheese from southwestern France

Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.

<span class="mw-page-title-main">Morbier cheese</span> Semi-soft French cheese

Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind.

<span class="mw-page-title-main">Cheesemaking</span> Craft of making cheese

Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.

<span class="mw-page-title-main">Blue cheese</span> Cheese with blue veins of mold

Blue cheese is semi-soft cheese with a sharp, salty flavor. It is made with cultures of the edible mold Penicillium, giving it spots or veins throughout the cheese in shades of blue or green. It carries a distinct smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens, which also causes foot odor and other human body odors.

<i>Bleu dAuvergne</i> French blue cheese

Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.

<i>Penicillium glaucum</i> Mold used in the making of some blue cheeses

Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola.

<span class="mw-page-title-main">Salers cheese</span>

Salers is a French semi-hard cheese originating from Salers, in the volcanic region of the Cantal mountains of the Massif Central, Auvergne, central France. It is a pressed, uncooked cheese, sometimes made from Salers cow's milk, between 15 April and 15 November. It is circular in shape, formed in rounds weighing around 40 kilograms (88 lb). The cheese is aged in caves at temperatures ranging from 6–12 °C for a minimum of 3 months, and up to 45 months.

<span class="mw-page-title-main">Langres cheese</span>

Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from an Appellation d'origine contrôlée (AOC) since 1991.

<span class="mw-page-title-main">Gamalost</span> Firm, moist, and coarse Norwegian cheese

Gamalost is a traditional Norwegian cheese.

<span class="mw-page-title-main">Gaperon</span>

Gaperon is a French cheese of the Auvergne region. The Gaperon has been produced for over 1200 years in Auvergne.

<i>Bleu des Causses</i>

Bleu des Causses is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves. The ripening process involving naturally temperature-controlled cellars is the major element that gives it its special aroma. Today, it is a relatively rare cheese that is only made by a handful of small producers.

<span class="mw-page-title-main">Sainte-Maure de Touraine</span> French goat cheese

Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westly Chinon and eastly Loches.

Teleme or teleme peyniri is a white semi-soft cheese made from goat's or sheep's milk and originating in ancient times in the Middle East and Mediterranean.

<span class="mw-page-title-main">Aisy cendré</span> French cheese

Aisy cendré is a French cheese made from cow milk, made by a company in Époisses, Bourgogne.

<span class="mw-page-title-main">Cheese</span> Curdled milk food product

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

<span class="mw-page-title-main">Fourme de Montbrison</span> French cheese

Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.

<span class="mw-page-title-main">Belle Chevre</span>

Belle Chevre is an artisanal goat cheese maker in rural Alabama. It was established in 1986 and is located in Limestone County, Alabama near Elkmont.

References

  1. ↑ Harbutt, J. (2015). World Cheese Book. DK Publishing. p. pt249. ISBN   978-1-4654-4372-4.
  2. ↑ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. pt107. ISBN   978-1-4236-0651-2.
  3. ↑ Jenkins, S.W. (1996). Cheese Primer . Workman Pub. p. pt189. ISBN   978-0-89480-762-6.
  4. ↑ Jenkins, S.W. (1996). Cheese Primer . Workman Pub. p. pt139. ISBN   978-0-89480-762-6.
  5. ↑ Scott, A.K. (2015). Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy. EBL-Schweitzer. Skyhorse Publishing Company, Incorporated. p. 213. ISBN   978-1-63220-775-3 . Retrieved September 6, 2016.
  6. ↑ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America . Workman Pub. p.  75. ISBN   978-0-7611-2015-5.
  7. ↑ Out, Editors of Time; Howarth, E.; Norman, A. (2009). Great Days Out from London: More Than 100 Fantastic Getaways Within Two Hours of London. Time Out Guides. Ebury Publishing. p. 217. ISBN   978-1-84670-116-0.{{cite book}}: |first= has generic name (help)
  8. ↑ Waite, Debbie (16 April 2013). "Baron hopes Oxford Blue cheese change will not be in vein". Oxford Mail . Retrieved September 6, 2016.
  9. ↑ Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. pt133. ISBN   978-0-19-530796-2.
  10. ↑ Wilbey, R.A.; Scott, J.E.; Robinson, R.K. (2012). Cheesemaking Practice. Springer US. p. 434. ISBN   978-1-4615-5819-4.
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