Blue

Many Blue cheeses were originally produced in caves, where mold was naturally present, and therefore imparted its blue-green colour to the cheese. Thankfully, someone decided to sample what others likely thought to be ruined cheese, and an exquisite taste discovery was made.

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Canadian cheese platter

About Blue

Blue cheeses are available in a variety of textures, from Fresh to Semi-soft, and can range from creamy to crumbly. Bloomy rind Blues have a white rind and delicate blue vein interior. Others have a creamy texture with blue vein visible where the piercing took place. Some have a natural rind from aging, while others have a soft purple-blue rind from the mould.

Keeping Cheese

Storage

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.

To preserve cheese freshness, use the original wrapping or rewrap in plastic wrap to provide the tightest seal to protect from moisture, odours and possibly mould in the fridge.

Freezing

Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Blue cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag. Before using, it is important to allow cheese to thaw slowly in the refrigerator.

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