Intricate and rich, the taste of a blue Stilton is one to experience. Slowly opening with creamy and nutty specks, followed by a delicate finish.
Its body resembles a beautiful mosaic with fine veins stretching like narrow rivers throughout. Less moist than other blue mould cheeses, Stilton is strong and intense. Made using milk from local cattle, Danish Blue comforts with a creamy profile of intricate flavours and a smooth texture. Native to blue mould cheeses, the opening is initially soft with flavours intensifying as it lingers. Curious about the world of cheese? Here's everything you need to know about how to store, serve and cut cheese!
How do you store your cheese — and what are the signs that the cheese has gone bad? Get the answers here! This cheese knife guide shows you what cheese knives to choose for different types of cheese.
You can of course use regular knives, but there is just something about having the right tools for the job! Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Blue mould cheese The history of blue cheese goes back to the 7th century, to a cave outside the village of Roquefort in France.
Creamy, flavourful, matured Intense strokes of piquancy from the characteristic blue veins stretch along a creamy, often crumbly texture. Types of blue mould cheeses The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Gorgonzola With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas.
Castello Creamy Blue Delicate and luxurious creaminess mix with intricate flavour in this indulgent blue mould cheese. This meant they could inoculate the milk with specific blue cheese moulds to make more-consistent cheese with specific flavour profiles. Scie ntists continue to develop and grow different strains of Penicillium roqueforti and other moulds and bacteria in their labs to produce specific flavours.
Nowadays most cheese-makers will add these pre-grown mould spores in a powder form, which they buy in specially. This will inoculate milk at the beginning of cheese making in the same way as dried yeast is added to bread dough.
The cheeses are often made with open textures plenty of air-holes in order for the blue to spread. Sometimes bacterial cultures such as leuconostoc are also added as these help to form the open texture by producing gas holes in the curd.
All the mould needs now is oxygen air. So after a short time often days after moulding in continental styles the cheese is pierced to allow the air in. The cheese is pierced with stainless steel needles gone are the days of copper, which was used in the past because it was the easiest thing to clean. Often in a cut blue cheese the distinct linear paths of blue where the needle has pierced the cheese can be seen; it even be possible to see the hole on the outside of the cheese where the needle went in.
The size and quantity of needles and the amount of piercing will determine whether the cheese will be more or less oxygenated, and therefore the amount of blueing. Some cheeses e. Stilton may have their rind rubbed over to prevent any holes from allowing air in. In order to control the development of blue Penicillium roqueforti mould in continental style cheeses, which are pierced earlier, they are often wrapped in foil once the cheese has blued sufficiently, to prevent further oxygen getting in, and then moved to a lower temperature.
This will help to stop further development of blue mould but breakdown of fats can continue. Why are blue cheeses often saltier? The end result, therefore, will be less ammoniated, with less bitter flavours.
It also helps conserve the cheese and balance the bitter flavours to produce a tastier cheese! A good cheese-maker can use slightly less salt if they can control the blue mould through other means such as slower maturation or less piercing; this helps produce a more rounded flavour. That way, you'll know what it smells like when it's fresh and be better able to detect when the scent begins to change. Consider the color s. Fresh blue cheese already has mold in it, which is typically blue or green in color.
However, you want to pay attention to the color of the creamy part of the cheese. It's normally a white, beige, or yellow shade. If you notice that it's started to turn pink, brown, or green, your blue cheese has likely spoiled.
Just as with the scent of the cheese, make sure to note the color of your blue cheese when it's fresh so it's easier to spot changes if it goes bad. In addition to color changes, study the cheese to see if its surface appears slimy or fuzzy, and discard if you notice changes in texture.
Taste the cheese. If your blue cheese still smells the same and hasn't changed in color, you can usually tell if it's gone bad by giving it a taste. While fresh blue cheese has a strong, sharp taste, old cheese becomes especially biting when it starts to spoil. If you taste a bit of the blue cheese and it's too strong to enjoy, you should throw it away.
In most cases, eating a small bit of spoiled blue cheese isn't going to make you sick, so tasting it isn't dangerous. Did you make this recipe? Leave a review. Method 2. Toss unrefrigerated cheese after two days.
Blue cheese should be refrigerated to keep it fresh, so if you leave it out on your counter, it's going to spoil more quickly. In most cases, you'll notice that it's gone bad after just a few days. If you're accidentally left blue cheese out, it's best to throw it away if it's been two days or more.
Throw away refrigerated cheese after three to four weeks. When blue cheese is kept in the refrigerator, it can last quite a while. Check the expiration date on your cheese -- in most cases, it will remain good for one to two weeks past the date. That typically means it will last in fridge for three to four weeks. Get rid of frozen cheese after six months. If blue cheese is kept in the freezer at 0 degrees, it can last indefinitely, which means you can freeze excess cheese that you don't plan on using within the month to prevent it from spoiling.
However, for best taste and texture, you shouldn't keep it frozen for more than half a year. It loses some of its sharp flavor and usually crumbles more easily. Method 3. Cut cheese for freezing. For crumbled blue cheese, divide it into portions that are a similar weight. Use a food scale to weight each slice or portion before you prepare it for storage. Double wrap the cheese.
Whether you plan to store blue cheese in the refrigerator or freezer, it needs to be wrapped properly to ensure that it will stay fresh as long as possible. First, wrap the cheese in wax or parchment paper. Next, place plastic wrap or foil over the paper to ensure that it won't dry out.
If you're concerned about the cheese picking up the scent or flavors of other items inside your refrigerator, you may want to place it in an airtight container after it's been wrapped for additional protection. Store on bottom shelf in the refrigerator. The colder that blue cheese, the longer it will stay fresh. Because the lower section of the fridge is usually the coldest, you want to make sure to keep it in on the bottom shelf to preserve for as long as possible.
If your refrigerator has drawers at the bottom, that's an ideal place to store blue cheese because they likely won't be opened every time you look in the fridge, so the temperature will remain stable.
I have seen raw not pasteurized blue cheese with a "sell by" date two months after the "packed on" date. Does raw blue cheese last longer than regular blue cheese? Raw cheese has live cultures, which can prolong the shelf life of the cheese by keeping away pathogens. Not Helpful 1 Helpful For the best taste, you should use the dressing within three to five days. After a full week, you should definitely throw it away.
As blue cheese goes bad, the cheese begins putrefaction. That's what produces the liquid. Incidentally, the bacteria that are causing this also excrete nitrogenous compounds, which is what gives that "ammonia like" smell associated with rotten cheese, meat, or any other protein-rich sources.
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