Chase the Blues Away
It’s no secret that Blue Cheese has been at the centre of some bad press in recent months, but love it or hate it there are some seriously good blues out there at the moment.
The most famous blue in the UK has to be Stilton, commonly known as the ‘King of Cheeses’. Stilton has a protected name, or PDO (Protected Designation of Origin) and can only be made in 3 counties in the UK (there are 6 dairies licensed to make blue stilton).
Blue Cheese is a generic term for cheese with the added cultures of the mold ‘Penicillium’ which is used to create the blue ‘veins’ throughout. This mold, and the types of bacteria it encourages to grow, also causes the characteristic smell we associate with blue cheese……yes, smelly socks!
Where did it all begin?
We all know the story of the little boy famed to be responsible for discovering Roquefort, who left his bread and ewes milk cheese in a cave as he wandered off to follow a beautiful young girl in the distance. Months later when it was discovered in the cave (he was obviously quite taken with this girl if he forgot to go back for his lunch!) it had been transformed in to Roquefort by the mold Penicillium Roqueforti.
If only preparing dinner was as simple….
Cheese and Thank You
The molds used in the production of blue cheese (penicillium roqueforti and penicillium glaucum) have natural antibacterial properties and the ability to over-take pathogens so, smelly socks aside, they’re not all bad!
Nearly all British cheeses these days are suitable for vegetarians as they are made using a non-animal renneting agent but this versatile cheese is also great for adding flavour to meaty dishes too.
Arran Blue is absolutely divine melted over a juicy steak – or as an accompaniment, roughly chopped in a salad of spinach, ripe cherry tomatoes and honey roasted cashews. The possibilities are endless.
But if you want to see what the professionals do with it, click here for Neil Forbes Arran Blue and Caramelised Onion recipe. Delicious!