Blue
Blue cheeses are available in a variety of categories from fresh 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.
- Aroma Mushroom, fungal to astringent or pungent
- Taste Can vary from creamy, salty, mushroom, nutty and of course blue
- Texture Creamy to soft and crumbly
Basic info
Category: Fresh, soft, semi-soft, or veined
Appearance: Blue vein will be present within the curd
How to enjoy them?
Blue cheeses can be presented with fruit, especially pears or bread that contains fruit and nuts. Late harvest or ice wine is a special pairing. Blue cheese can also be used as a garnish in salads, as a dressing, or in a stuffing. Try a small cube on bread with honey drizzled on the cheese – so good!
How are they made?
The blue culture can be added to the milk prior to separation or it can be injected into the curd mass. The curd is placed in mould and gently pressed to create the wheel. Piercing the curd with stainless steel needles allows oxygen to enter the mass and facilitate the growth of the blue mould.
Penicillium Roqueforti or Glaucum are the two main cultures used to create blue cheese. Bloomy rind blues are made in the same way but once the blue is developed, the rind is washed and Penicillium Candidum is sprayed on the surface to create the white mould- bloomy rind.
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 the cheese 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.
