Blue cheese

The production of blue cheese

Blue cheese can be recognised by many by its blue veins. But how do these veins find their way into the cheese? During production, the cheese is enriched with the mould called 'Penicillium'. The mould joins the curd as a powder or liquid and will start working under the influence of oxygen. In temperature-regulated environments, such as caves, the cheese matures further and the mould can develop.

Sometimes the cheese 'simply' matures further, but it also happens that passageways are pierced into the cheese so that the mould can grow in them. In other cases, the cheeses already contain a mould of their own which grows as the cheese matures. Also for blue-veined cheese, the longer it matures, the stronger the flavour.

The taste of blue vein cheese

The by-products produced by the blue-veined cheese during growth give it its typical taste and smell. Every blue cheese is therefore unique. However, we can say that the cheeses are generally quite spicy. This is because salt and acid are added to limit the development of unwanted mould.

The unique flavour of blue cheese makes it ideal as a special application for various dishes. The highlight of a cheese board is almost always the blue cheese, as it has the strongest and sharpest flavour.

The different blue cheese varieties

Besides having a choice of three types of mould cheeses, there are also several varieties of blue cheeses. Within our range, we have several varieties of blue cheese, from different countries and all with their own identity.

For instance, we have the Italian blue cheese, Gorgonzola. Soft in texture and very flavourful. Ideal as an addition in a pasta. We also have a truly Nederlandse blue-veined cheese, Dutch blue. Originated in North Brabant and highly recommended for a cheeseboard. But also the better-known French St Agur and Roquefort can be found in our range.

Processing blue-veined cheese

The cheese can be used for different dishes and eaten in different ways. Combine the cheese with a fresh salad or put it on a foreign cheeseboard. Blue-veined cheese also comes into its own on a burger.

Indeed, blue cheese is a real seasoning for savoury dishes, sauces and dressings. But blue cheese is also very tasty through a salad or in a quiche. Also try combining a good blue cheese with sweets. Think figs, dates, fruit chutneys and grapes.

Buying blue cheese

Which is the best blue-veined cheese is entirely up to your own taste. Will you go for the slightly milder variant or tangy? Choose your favourite European cheese and order easily online here at Cheese Online.