Blue Cheese

Blue cheese (or Bleu Cheese) is a classification of white cheeses, usually made from cow milk, with veins of unique blue-green culture.  Natural blue cheeses are characteristically sharp, tangy, and a bit salty, uniquely different from types of cheese. There are a variety of types of blue cheese, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danaublu to name a few, each with their own distinct flavor. Readily available in most stores, Crystal Farm’s Pre-Crumbled Blue Cheese is a convenient way to bring this ingredient into your kitchen. It picked up the Wisconsin State Blue Ribbon in 2002 and is aged over 60 days for a piquant and full earthy flavor.

Storage:

Blue cheese should always be kept in the refrigerator, wrapped separately from other cheese or dairy products. Its flavor will become more pungent over time. So most people like to enjoy the cheese within a few days of purchase, though no later than the expiration date on the package. Like most cheeses, blue cheese should be served at room temperature to get the most of its flavor profile. Removing it from the refrigerator for 30 minutes to 1 hour before serving will usually be sufficient.

Cooking:

Blue cheese is a versatile ingredient, ready to be the star of your next dish. Its full flavor can stand in the spotlight served simply with fruit, crackers, and a robust red wine for an elegant appetizer. Used crumbled or as a dressing, it adds a nice punch to a green salad or your favorite hot wings. Its semi-melting quality makes it perfect for pasta sauce or crumbled over grilled meat, such as hamburgers or steak.

Because of its strong rustic flavor, blue cheese goes best with similarly strong flavored foods such as red meat, nuts, or bitter greens. Pairing salty blue cheese with sweet ingredients, such as apples, pears, or figs, creates a sophisticated balance of flavor.

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Category: Featured Item
Posted: September 5, 2010 | Permalink