Does the thought of a cheese board make your mouth water, but the section labeled “Bleu” leaves you completely bewildered? You are not alone! From the crumbly, sharp bite of Roquefort to the creamy, milder notes of Gorgonzola, the world of blue-veined cheeses is vast and, frankly, a little intimidating. Many people want to enjoy the unique tang these cheeses offer, but they often end up buying a wedge that’s either too strong or too mild for their taste, leading to wasted cheese and disappointing snacks.
Choosing the perfect Bleu Cheese shouldn’t be a guessing game. This guide cuts through the confusion. We will explore the major players in the blue cheese family, explaining what makes each one special. You will learn the secrets behind those famous blue veins and discover simple ways to pair these bold flavors with everything from salads to desserts.
By the end of this post, you will confidently navigate the cheese counter like a pro. Get ready to unlock the delicious secrets of Bleu Cheese, starting now!
Top Bleu Cheese Recommendations
- Semi-soft texture that's perfect for salads and sauces
- Great topping for steaks or burgers
- Wonderful addition to serve with fruit for dessert
- Proudly Wisconsin cheese
- Aged 60 days for a taste that's savory, creamy, and tangy
- One 6 ounce container of Crumbled Blue Cheese
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- Keep refrigerated
- Contains: Milk
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- Origin: Denmark
- Milk Type: Cow
- Pasteurized
- Traditional Danish blue cheese known for intense, spicy, salty flavor
- Crumble on salads or melt on burgers
- Litehouse Chunky Blue Cheese Dressing & Dip, 13 oz
- Country Of Origin: United States
- Allergen Information: milk,eggs
- Ingredients: CANOLA OIL, NON FAT BUTTERMILK (WHEY, WATER, SKIM MILK POWDER, CORN STARCH, TAPIOCA STARCH, CARRAGEENAN, LOCUST BEAN GUM, CULTURE), BLUE CHEESE (MILK, SALT, CULTURE, ENZYMES), WATER, EGG YOLK, SALT, DISTILLED VINEGAR, SUGAR, MALTODEXTRIN, CULTURED DEXTROSE, DRIED GARLIC, STABILIZER BLEND (XANTHAN GUM, CARRAGEENAN), MUSTARD FLOUR, SPICE.
- Big chunks of real blue cheese create that irresistible blue cheese dressing taste
- Put it out at every meal – for salads, sandwiches, dips, and more
- The ultimate sauce for spicy chicken wings
- Gluten Free
- A Family Owned Company
- Made in California
- Milk Type: Cow
- Unpasteurized
- Moist and creamy blue cheese with medium-strong flavor
- Crumble atop salad, add to a steak or burger
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The Ultimate Guide to Buying the Best Bleu Cheese
Bleu cheese offers a bold, tangy flavor that many people love. Buying the right one can make a big difference in your meal. This guide helps you pick the perfect wheel or wedge.
Key Features to Look For
When you shop for bleu cheese, look closely at a few important things. These features tell you about the cheese’s taste and texture.
1. The Veining (The Blue Stuff)
- Even Distribution: Good bleu cheese shows blue or greenish veins spread throughout the cheese. The veins should look balanced, not clumpy in one spot.
- Color Brightness: The blue mold should look vibrant. Dull or brownish spots might mean the cheese is old or stored poorly.
2. Texture and Moisture
- Creaminess: High-quality bleu cheese feels moist and slightly crumbly, but it should not be dry or hard. When you press it gently, it should yield a little.
- Crumb Factor: Some blues, like Roquefort, crumble easily. Others, like Gorgonzola Dolce, are much softer and creamier. Decide what texture you prefer for your recipe.
3. Aroma
- Pungency Level: Bleu cheese smells strong—that’s part of its charm! The smell should be sharp and earthy, but it should not smell overly ammoniated or sour. A bad smell means you should skip that piece.
Important Materials (What Makes It Bleu)
Bleu cheese gets its unique look and taste from specific molds. These molds are safe to eat and create the signature flavor.
- The Mold: Almost all traditional bleu cheeses use a type of mold called Penicillium roqueforti. This mold is what creates those blue veins.
- The Base Milk: The milk used changes the cheese dramatically.
- Cow’s Milk: Used for cheeses like Gorgonzola and many American blues. It often tastes milder and creamier.
- Sheep’s Milk: Used for Roquefort. This milk makes the cheese sharper and tangier.
- Goat’s Milk: Less common, but it adds a distinct, slightly earthy flavor.
Factors That Improve or Reduce Quality
How the cheese is made and handled directly impacts how good it tastes.
Quality Boosters:
- Aging Time: Longer aging usually deepens the flavor, making it sharper and more complex.
- Artisanal Methods: Small-batch, handmade cheeses often receive more careful attention during the piercing and aging process, leading to better mold growth.
Quality Reducers:
- Dryness: If the cheese looks shriveled or has white, hard edges (not mold veins), it has lost too much moisture. Dry cheese tastes bitter.
- Temperature Abuse: Cheese left out too long or frozen improperly loses its creamy texture. Always buy cheese from a refrigerated case.
- Rind Issues: While the rind is usually safe, excessive sliminess or discoloration on the outside, beyond the normal aging process, lowers the quality.
User Experience and Use Cases
Think about how you plan to use your bleu cheese before you buy it.
For Crumbles and Salads:
You need a cheese that crumbles easily. Look for firmer varieties like Stilton or Danish Blue. These hold their shape well when tossed with greens.
For Spreading and Sauces:
Choose softer, creamier types such as Gorgonzola Dolce or a milder French Bleu. These melt beautifully into warm sauces or spread easily on crackers.
For Cheese Boards:
Select a cheese with a strong, balanced flavor that pairs well with accompaniments like honey, walnuts, or pears. Roquefort shines here because its intensity stands up well to sweet fruits.
Frequently Asked Questions (FAQ) About Bleu Cheese
Q: How should I store leftover bleu cheese?
A: Wrap the cheese tightly in parchment paper or wax paper first. Then, place it in a slightly open plastic bag or container in the vegetable drawer of your refrigerator. This keeps it moist but lets it breathe a little.
Q: Can I freeze bleu cheese?
A: You can freeze it, but the texture changes. Freezing makes the cheese very crumbly and dry when thawed. It works best for cooking (like melting into a sauce) rather than eating plain.
Q: What is the difference between Bleu Cheese and Blue Cheese?
A: There is no real difference! They are just two ways to say the same thing. “Bleu” is the French spelling, and “Blue” is the English spelling.
Q: Is the mold in bleu cheese safe to eat?
A: Yes, the mold used, Penicillium roqueforti, is a specific, safe strain developed for cheesemaking. It is not the same mold that grows on spoiled food.
Q: What is the mildest type of bleu cheese?
A: Gorgonzola Dolce (sweet Gorgonzola) is usually the mildest and creamiest. It offers a gentle tang without overwhelming sharpness.
Q: What is the sharpest type of bleu cheese?
A: Roquefort, made from sheep’s milk, is traditionally one of the sharpest and most pungent options available.
Q: How long does bleu cheese last once opened?
A: Properly stored, bleu cheese usually stays good for about one to two weeks. Trust your nose; if the smell becomes overwhelmingly sour, throw it out.
Q: Does the blue veining affect the price?
A: Yes, usually. Cheeses with very dense, even veining often cost more because the cheesemaker achieved perfect mold penetration during aging.
Q: Can pregnant women eat bleu cheese?
A: Health guidelines strongly advise pregnant women to avoid soft cheeses made from unpasteurized milk. Always check the label to ensure your bleu cheese is made with pasteurized milk if you are pregnant.
Q: What wine pairs best with strong bleu cheese?
A: Sweet dessert wines, like Port or Sauternes, balance the saltiness and sharpness of strong bleu cheeses perfectly.