All About Cheese

Brie & Strawberries

Blue Cheese

The origins and making of…

Cheese has always been a food that both sophisticated and simple - M.F.K Fisher, How to Cook a Wolf (1942)

Blue cheese is said to have been discovered by accident centuries ago when a fresh cheese left in a cool, moist cave developed into a Piquant Blue that was deemed very good to eat!  

Blue cheeses have a creamy white body mottled with striking veins that can be green, grey, blue or even black in colour.

During cheesemaking, blue culture spores (Penicillium Roqueforti) are added to the milk. Once the cheese is formed, it is pierced with stainless steel rods to allow air to circulate. This encourages the blue veins to grow throughout the cheese, softening the texture and developing that distinctive blue flavour.

Roquefort from France, Gorgonzola from Italy and Stilton from England are the most famous of Blue cheeses, however the variety of locally produced Blue cheeses is of similar or even better quality and many are based on traditional European techniques.  

The varying shapes, cultures, cheesemaking methods, age and handling of each cheese style affects its flavour, body and texture, making each an individual.

Blue cheeses have a beauty all their own.

Each Blue cheese has its own personality and flavour profile, and so getting to know the Blues happens best by trial and taste. With its curious appearance and distinctive aroma, Blue cheese can seem a mystery to many, but if you are adventurous, you are in for a full flavour experience.