Issue link: https://maltatoday.uberflip.com/i/384358
maltatoday, SUNDAY, 22 MAY 2011 33 THE veiny cultures in blue cheese provide a sharp and salty flavour so distinctive they are unparalleled in the world of cheese. Despite hav- ing a smell described as similar to stinky feet, no cheese board can be complete without at least one variety of blue cheese, but how do you choose between Gorgonzola, Roquefort or Stilton? Blue cheese can be any cheese made from cow, goat or sheep's milk that has cultures of the mould Penicillium added, which results in a blue or blue-gray mould giving it a distinct smell and flavour. Some blue cheeses have spores injected before the curds are formed while others have spores mixed in with the curds after they are formed. They are typically aged in a temper- ature-controlled environment. Blue cheese was discovered by ac- cident when, according to legend, a young French boy was having his lunch of ewe's milk cheese in a cave and was distracted by a girl. When he returned to the cave he found the mould had transformed his cheese into Roquefort. French cheese makers from the town of Roquefort made the cheese in caves that were full of natu- rally occurring Penicillium mould spores. Original recipes required cheese makers to leave loaves of rye bread in the caves near the town, where they would become hosts to the mould. The bread was then dried and crushed and added to the cheese. The wheels of cheese were then aged in the caves to encour- age growth of mould spores that flavoured the cheese. Today cheese makers use freeze-dried cultures. Roquefort remains the most pop- ular blue cheese and while many cheeses have been created to imi- tate this style of cheese, it is only the ones aged in the natural Combalou caves of Roquefort-sur-Soulzon that may bear the name Roquefort. The sheep's milk cheese is white, tangy, crumbly and slightly moist with distinctive veins of green mould. It has characteristic odour and flavour a notable taste of butryric acid. The flavours begin as slightly mild, turning sweet and ending with a salty finish. The cheese has no rind, with an edible exterior that is slightly salty. Gorgonzola can be made with cow or goat milk and comes from the region of Piemonte and Lombardy in Italy. It can be buttery or firm, crumbly and salty with a "bite" coming from the blue veins. Stilton is England's answer to blue cheese and is made in only three counties in the UK – Derbyshire, Nottinghamshire and Leicester- shire. Blue cheese should be left in its original wrapper or covered in alu- minium foil to avoid drying out, either in a cellar or in the bottom section of a refrigerator. To appreci- ate the flavours at their fullest, the cheese should be taken out of the fridge approximately one hour be- fore serving. The strong flavours of Roqefort, along with its creamy texture, complement a simple salad when crumbled sparingly on top of let- tuce or other salad leaves. Blue cheese can also be used in sauces to complement meats, in savoury tarts, quiches and pies or made into a pre-dinner dip. Gorgonzola has a more buttery flavour and is enjoyed melted into a risotto or as part of a pasta sauce. Its distinctive flavour makes it a fa- vourite as a pizza topping, particu- larly with other soft cheeses as part of Quattro Formaggi topping. Blue Stilton is often eaten with celery or pears. It is also commonly added as flavouring to vegetable soup, most notably to cream of celery or broccoli. It can also been used to make a blue cheese sauce to be served drizzled over a steak, or can be crumbled over a salad. Tra- ditionally, port is drunk with Blue Stilton. It also goes well with sweet sherry. The cheese is traditionally eaten at Christmas. The rind of the cheese forms naturally during the aging process, so it is perfectly ed- ible. RECIPE OF THE WEEK maltatoday, SUNDAY, 21 SEPTEMBER 2014 FINE FOOD OF THE WEEK Out of the blue Ingredients 115g blue cheese, crumbled • ½ tsp sea salt • Freshly ground black pepper • 1 tbsp finely chopped chives • 60g sour cream • 60ml buttermilk • 1 tbsp fresh lemon juice or white wine • vinegar A few drops of red wine vinegar • Method 1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up. 2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed. 3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing is too thick, add a bit more buttermilk. 4. Serve with steak, Buffalo wings or as a salad dressing. FOOD Blue cheese sauce The blue veins caused by Penicillium mould give blue cheese an odour that has been compared to stinky feet and a sharp and salty flavour unparalleled by other cheeses