Blue cheese is one of those misunderstood cheeses. It often doesn’t get its fair shake in the world. Its crumbly, sour, salty taste makes blue cheese either an acquired taste or one suited only for more tolerant palates. There’s something about the veins of mold (which give it that blue or green coloration) that turns people off before they even try it. While cheeses are designed to have mold and other natural cultures, Americans, in particular, don’t like to see mold when they’re eating it.
Blue cheese technically encompasses more than just the well-known crumbly block of cheese with the moldy specks. Roquefort and Gorgonzola are family members of the “king of cheeses.” Most people simply don’t refer to any other cheeses as “blue.”
Understanding the Appeal of Blue Cheese
For those who base their dietary preferences on aroma, this cheese is certainly not high on their list of favorites. The pungent smell of blue cheese is often enough to keep children, in particular, from trying it. As a result, they can never fully experience the unique flavor that some people find in this misunderstood cheese.
The cheese was actually an accidental discovery. Cheese that was left to age was stored in a cavern with the appropriate moisture levels for growing mold. It turned out to be a huge success. Since then, the cultivation of the right mold has become an art form, and new technology has enhanced the ability to create the perfect blend of cheese and blue mold. Many of the caverns used for centuries are still stocked with cheese, waiting for the perfect veins of mold to grow.
Blue cheese can be added to almost anything. With its naturally salty flavor, it’s best not to add extra salt to dishes containing this cheese. Cheeseburgers, salads, and dressings are natural companions for blue cheese. But many enthusiasts are putting it on more than just crackers. Melting it into soups, adding it to pasta dishes, and creating specialty cheese wraps with chicken or turkey have become popular ways to enjoy it.
When using blue cheese, it’s usually recommended to offer it on the side or provide an alternative for those who aren’t fans. It’s one of those foods that people either love or hate, and in many cases, your guests might feel a bit off-put by it if they don’t have a taste for it.
Of course, we all know that bacon complements blue cheese perfectly. Using blue cheese and bacon to make a steak dinner that cheese enthusiasts will rave about can often change the mind of a disinterested taster. Usually, introducing the cheese as part of a recipe or dish is a better approach than just handing over the block to someone who’s resistant.
On the upside, once you develop a taste for blue cheese, the possibilities are endless. There are even specialty cookbooks dedicated to the famous mold. This means that people who enjoy the cheese but aren’t inclined to eat it straight from the packaging are likely to explore its many culinary uses.
A great way to introduce blue cheese to those who aren’t crazy about it is in a salad with sweet pears and some healthy greens. The sweetness of the pears balances the cheese’s sharpness, making it a surprisingly delicious option. By using more pear and only a small amount of cheese, you can encourage hesitant tasters to give it a try. As always, it’s best to offer an alternative for those who simply can’t get past the idea of eating mold. With everything blue cheese can create, perhaps it’s time for those who haven’t warmed to it to give it a second try.
