Is blue cheese good or bad for you?

It can be a healthy addition to your diet when eaten in moderation. It is rich in calcium, protein, and essential vitamins like vitamin K2, which supports bone health. The probiotics in blue cheese can also aid digestion and boost gut health. However, it’s high in saturated fats and sodium, so excessive consumption may contribute to heart issues or high blood pressure. Enjoying it occasionally as part of a balanced diet can provide benefits without the downsides.

What's the blue stuff in blue cheese?

The blue veins come from Penicillium mold cultures introduced during the cheesemaking process. This mold grows and creates the characteristic blue or green streaks. The mold is safe to eat and gives blue cheese its distinctive tangy flavor and creamy texture. The blue spots also help break down fats and proteins, contributing to the cheese’s rich, complex taste.

What is the difference between bleu cheese and blue cheese?

There’s no difference between bleu cheese and blue cheese —the terms are interchangeable. “ Bleu cheese ” is simply the French spelling, often used to describe French varieties like Roquefort. “ Blue cheese ” is the English version used for similar cheeses produced in the U.S., England, and Italy. Despite the spelling difference, they refer to the same category of cheeses infused with blue mold veins.

Is blue cheese a fungus or bacteria?

It is made using fungus, specifically the Penicillium mold. This mold plays a key role in developing the cheese's flavor, aroma, and blue veining. While the mold itself is a fungus, the cheese can also contain beneficial bacteria that aid in fermentation and enhance the cheese’s texture and taste. Together, these microorganisms contribute to its unique qualities.

15 Fascinating Facts About Blue Cheese: History, Health Benefits, And More

Description

Learn how to make homemade blue cheese with this step-by-step guide. This tangy, creamy cheese is infused with Penicillium mold, giving it the signature blue veins and bold flavor. Perfect for salads, sauces, and gourmet dishes!

Ingredients

Scale

1 gallon whole milk (cow, goat, or sheep)
1 packet mesophilic starter culture
1/8 tsp Penicillium roqueforti mold
1/4 tsp liquid rennet (diluted in 2 tbsp water)
1/2 tbsp cheese salt
Non-chlorinated water (as needed)

Instructions

Heat milk to 86°F in a large pot. Stir in the mesophilic starter culture and let sit for 1 hour.
Add the Penicillium roqueforti mold and stir well. Let the milk rest for 30 minutes.
Add the diluted rennet and gently stir. Cover and allow the milk to set until a firm curd forms (about 60 minutes).
Cut the curds into ½-inch cubes and let them rest for 10 minutes.
Gently stir and heat to 90°F over 30 minutes, stirring occasionally.
Drain the whey and transfer curds to a cheese mold. Press lightly to shape.
Sprinkle salt on all sides and allow to drain for 24 hours.
Pierce the cheese with a sterilized needle to encourage blue vein development.
Age in a humid environment (85% humidity) at 50-55°F for 2-3 months, flipping weekly.
Once matured, wrap in cheese paper and store in the refrigerator.

Notes

For a milder taste, age for a shorter period.
Blue cheese pairs well with honey, walnuts, and pears.
Store wrapped in parchment paper and an airtight container.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: cheese
Method: Fermentation
Cuisine: French, Italian, English

Nutrition

Serving Size: 1 oz (28g)
Calories: 100 kcal
Sugar: 0g
Sodium: 400mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 25mg

Keywords: blue cheese, homemade cheese, aged cheese, Roquefort, Gorgonzola, Stilton