
Blue cheese
Blue cheese, also known as blue vein cheese, includes cheeses with the typical blue veins. Matured blue vein cheese has a distinct flavour and each blue vein cheese is unique. You can buy your favourite blue cheeses at Cheese Online.
- Dutch blue goat's cheese
Dutch Blue cheese, made from pasteurised goat's milk. Deliciously piquant in flavour and perfect on a cheeseboard or incorporated into a salad.
Learn More€6.50 - Carozzi rosso
Carozzi rosso is a blue-veined cheese that originated in Italy. Aged in red wine and decorated with cranberries. The cheese has a spicy character that combines with the sweet and fruity flavours of the red wine and cranberries to make a perfect combination.
Learn More€7.99 - Gorgonzola
Gorgonzola is a delicious Italian blue cheese. This particular cheese is made from full Koemelk and owes its distinctive flavor to the mold called Penicillium Glaucum.
Learn More€5.25 - Roquefort
Roquefort is a raw milk French blue cheese. The cheese is made the traditional way from 100% Schapenmelk and has a very tangy flavor. A real treat for any cheese lover.
Learn More€5.99 - Saint Agur
Saint Agur is a delicious blue-veined cheese from Auvergne, France. This particular cheese is made from pasteurized Koemelk and has a full creamy and tangy flavor.
Learn More€5.75 - Dutch Blue cheese
Dutch Blue, delicious flavorful blue cheese from North Brabant. The cheeses are from organic farming and made from pasteurized Koemelk.
Learn More€5.25
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.