Veined
Blue-veined cheeses are more commonly called “blue” because of the bluish or greenish veins that furrow the interior.
- Aroma Fine aroma of mushrooms
- Taste Slightly salty, creamy, piquant to sharp with age
- Texture Soft to semi-soft, creamy texture, suitable for cutting and spreading
Basic info
There are three distinct veined styles:
- Bloomy rind (Borgonzola)
- Creamy smooth Blue (Bénedictin, Ciel de Charlevoix)
- Smooth astringent (Rosenborg)
Blue cheeses are available in a variety of categories from soft to semi-soft. Bloomy rind blues will have a white rind with delicate blue vein interior. Others will have a creamy texture with blue vein visible where the piecing took place. Some will have a natural rind from aging while others can have a soft purple blue rind from the mould.
How to enjoy them?
Enjoy veined cheese on a platter at the end of a meal or as the third course of a cheese tasting. Remove from refrigerator at least 30 minutes prior to serving. Serve at room temperature. These cheeses are also excellent ingredients in cooking.
How are they made?
Production of veined cheese is similar to the soft or semi-firm cheeses. This cheese is aged for several months in a humid place. Interior ripened, veined cheeses are treated with penicillium glaucum and roqueforti, then perforated with long needles that allow air to enter the body and promote the growth of blue mould. Penicillium candidum can also be part of the process for a bloomy rind blue.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible.
It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
