Get reacquainted with assertive blue cheeses
Everyone has food moods where something you haven’t had in quite some time is suddenly all you want. Because of that, I’ve been having a bit of a blues festival at my house. Blue cheese is a craving, and I’m loving getting reacquainted with the various types.
Blue cheese is so named thanks to the veins of mold that are interspersed throughout the interior. That’s what sets the category apart from other milder tasting cheeses. Blue cheese can hardly go unnoticed thanks to the tangy, piquant flavor.
These assertive cheeses are like wine, as far as aging is concerned, and that’s not a bad thing. Bacteria in the cheese is constantly changing it as it breaks down proteins. This gives older blues not only more flavor, but a stronger aroma.
There are numerous varieties of blue cheese, but three are by far the most popular. Roquefort from France, Stilton from England and Gorgonzola from Italy.
All are fabulously intense and beautiful companions in the kitchen or on a cheese tray. My go-to pal is Gorgonzola.
It was named after a small village close to Milan where it was originally made. It is from cow’s milk and records show it was being made as early as the 11th century. In comparison to other blue
cheeses, Gorgonzola is creamier and rich-tasting. Most that we see in the deli has been aged a couple of months at most and it can almost be classified as mild.
If you ever have one that is aged longer (six months or more), you’ll swear it’s something else. That’s because the mold has accomplished the task of changing the cheese and you’ll find it is aggressively bold. Forget the plastic when it comes to storage. Wrap it in waxed paper and then in aluminum foil.