Different Types Of Blue Cheeses
Blue cheese can also be called as bleu cheese which simply refers to cheese that is veined with blue moulds. Let us consider the story how this sharp tasting and uniquely flavored cheese first came into existence. There was a time several centuries ago when cheese was allowed to age within dark and humid caves which were suitable for colonization by moulds. These moulds further colonized on the stored cheese but instead of ruining them they ascribed a pungent and unique flavor to the cheese that further enhanced its taste.
This led cheeses makers to the practice of injecting or stirring into their cheese spores of moulds. Some similar caves might still be used for aging such cheese in remote areas.
This flavorful cheese is best eaten by either crumbling it on salads or adding it with the dressing as it helps to cut the bitterness of some fresh greens in the salads. One can also choose to pair it with oat or walnut crackers, crusty bread, or fresh fruits. When paired with fruits like fresh cherries or figs or honey/honeycomb they can be served as appetizers. You can also choose to melt some of this cheese on pasta or on grilled proteins (mainly meats).
Different types of blue cheeses differ in their pungency and grow more overpowering with time. Their pungency might also increase due to mishandling. So if you want to serve a mild variety, go for Cambozola. For a slightly stronger flavor you can choose cheeses like Saint Agur or Cabrales. But if you want the most popular and flavorsome of all blue cheeses go for Stilton which is widely used for fancy get-togethers.
Blue Cheese like all other types of cheese need to be brought to room temperature before one can serve them. As for wine pairings this cheese best goes with late harvest wines, like the Valbene Picolit 2010. Red wine is not a suitable pairing for this delicate and creamy cheese as it might prove to be too rich on the palette, but it is also not delicate enough to be served with dessert wines. Red port can also prove to be a good companion with this cheese.
As for food pairing partners with this cheese. It can go well with fresh apples, grapes, melons, honey, figs, nuts, pears, dried fruits, stone fruit and salad with bitter greens.
Castello creamy blue is a very rich moist and creamy variant, which is made with good quality double cream to add further creaminess to it. If you want a milder choice for your guests which has a slight sharpness but a surprisingly rich creaminess, then this is the one to go for. All our cheeses are traditionally made using open vats with human hands. We take special attention when piercing the cheese with blue moulds to evenly stud the entire cheese, so that when slice to serve it every one of your guests get equal portions of the salty mould and rich and creamy cheese.
This led cheeses makers to the practice of injecting or stirring into their cheese spores of moulds. Some similar caves might still be used for aging such cheese in remote areas.
This flavorful cheese is best eaten by either crumbling it on salads or adding it with the dressing as it helps to cut the bitterness of some fresh greens in the salads. One can also choose to pair it with oat or walnut crackers, crusty bread, or fresh fruits. When paired with fruits like fresh cherries or figs or honey/honeycomb they can be served as appetizers. You can also choose to melt some of this cheese on pasta or on grilled proteins (mainly meats).
Different types of blue cheeses differ in their pungency and grow more overpowering with time. Their pungency might also increase due to mishandling. So if you want to serve a mild variety, go for Cambozola. For a slightly stronger flavor you can choose cheeses like Saint Agur or Cabrales. But if you want the most popular and flavorsome of all blue cheeses go for Stilton which is widely used for fancy get-togethers.
Blue Cheese like all other types of cheese need to be brought to room temperature before one can serve them. As for wine pairings this cheese best goes with late harvest wines, like the Valbene Picolit 2010. Red wine is not a suitable pairing for this delicate and creamy cheese as it might prove to be too rich on the palette, but it is also not delicate enough to be served with dessert wines. Red port can also prove to be a good companion with this cheese.
As for food pairing partners with this cheese. It can go well with fresh apples, grapes, melons, honey, figs, nuts, pears, dried fruits, stone fruit and salad with bitter greens.
Castello creamy blue is a very rich moist and creamy variant, which is made with good quality double cream to add further creaminess to it. If you want a milder choice for your guests which has a slight sharpness but a surprisingly rich creaminess, then this is the one to go for. All our cheeses are traditionally made using open vats with human hands. We take special attention when piercing the cheese with blue moulds to evenly stud the entire cheese, so that when slice to serve it every one of your guests get equal portions of the salty mould and rich and creamy cheese.
