The Unique Flavor of Blue Cheese

Blue cheese has been around for centuries, but its unique and flavorful taste continues to be a crowd-pleaser to this day. This creamy, salty and often pungent cheese is a classic cold cut that pairs perfectly with a wide range of foods. Whether it’s used as a topping, base, or marinade, there’s no denying the deliciousness that comes with blue cheese.

What’s so Special About Blue Cheese?

Blue cheese is made by exposing the cheese to certain species of penicillium, across different stages of the cheese-making process. The result of this particular technique makes the cheese develop patches of blue or green mold, which gives it its name and its unique flavor. There are several types of blue cheese, all of which can be distinguished by the specific species of penicillium used, their age, and the cheese-making techniques included in the process. The most common types are Danish Blue, Roquefort, and Gorgonzola.

Uses for Blue Cheese

Because of its unique and mild flavor, blue cheese is an excellent addition to a variety of dishes. Its creamy texture works especially well in sauces, especially when paired with balsamic vinegar, garlic, and other herbs and spices. It can also be the star ingredient in dishes like salads and pasta, and even used as a burger or pizza topping to add a bit of bite. Blue cheese dressing is also a classic option which pairs perfectly with salads.

No matter how it’s used, blue cheese can add a bold yet subtle taste to any dish, making it a great choice for cheese lovers. Plus, it’s an easy and affordable way to spice up a classic dish, so you can enjoy the taste of blue cheese without breaking the bank.