John Myers
The blue cheese family is large: it includes the famous French Roquefort, the Italian Gorgonzola, the English Stilton and the Danish Danablu. Depending on the type, they are made from sheep’s or cow’s milk. Most blue cheeses are soft cheeses. Their fat content also varies, but is at least 40% fat i.p. Tr. They all have one thing in common: they are inoculated with mold cultures that cause the blue change.
Origin
Blue cheese is produced in many European countries. Every country has its own recipe and specialty. Varieties such as Roquefort, Bleu de Bresse, Bleu d’Auvergne and Bleu de Gex come from France, Gorgonzola from Italy. Stilton, Blue Wensleydale and Shropshire Blue are made in England, Cabrales and Queso de Valdeón in Spain. In this country, Danablu from Denmark and Bergader-Edelpilz from Germany are very popular.
Season
all year round
Taste
It depends, among other things, on the milk, the maturity and the type of mold culture. Roquefort has a very aromatic and spicy taste, Stilton can be mild to strong with a fine fragrance and Bleu de Bresse is creamy and mild. The Gorgonzola Dolcelatte also tastes very mild.
Use
Blue cheese is delicious on its own with grapes, on bread, toast and crusty baguette. It goes well in salads, is ideal for salad dressings, pasta sauces and vegetable dishes. A classic is Stilton with port wine for dessert, and gorgonzola and spinach sauce is often served with pasta.
Storage/shelf life
Always store mold cheese separately from other types in the fridge to prevent mold from spreading. The piece of cheese, wrapped in perforated aluminum foil, will keep in the crisper for about 1 week.
Nutritional value/active ingredients
Calorie and fat content vary from variety to variety. So Gorgonzola has 48% fat i. Tr. 360 kcal and around 31 g of absolute fat per 100 g. All blue cheeses are high in protein (protein) and high in calcium, high in phosphorus, high in vitamins A, B2, and pantothenic acid. Proteins contribute to the maintenance of muscle mass, calcium for the maintenance of normal bones and phosphorus, just like vitamin B2, contributes to a normal energy-yielding metabolism. Vitamin A ensures the maintenance of normal vision and pantothenic acid helps reduce tiredness and fatigue.
