Blue cheese (also referred to as blue-veined) is a variety of cheese characterized by the growth of Penicillium roqueforti mold that gives it its distinct appearance and flavor. Blue cheese should typically be salted or brine-salted before being aged at temperatures and humidity levels that allow the mold to develop optimally for maximum production.
Danish blue cheeses like this mild variety are perfect for slicing and crumbling onto salads or adding creamy texture to roasted vegetables and sauces.
Dorset Blue Cheese PGI
Dorset Blue Vinny cheese was once widely produced throughout Dorset county farmhouses. The name derives from an old English term meaning mouldy; perhaps this refers to its blue veined appearance. This cheese was traditionally produced using milk that had been skimmed off to make butter, leaving less fat for cheese production.
Roquefort cheese recently earned PGI status, joining other iconic cheeses such as Stilton and Reblochon in earning this distinction. Before ageing begins, copper wires or rods are used to evenly disperse Penicillium roqueforti blue mold across its surface, producing peppery flavors when young but developing coco aftertaste when matured.
St. Clemens PGI Danish Blue Cheese Wedge
Danish blue cheese boasts a subtler flavor and milder palate than its counterparts, making it ideal as an accompaniment for seared steak and soups and pasta dishes. Plus, Danish blue cheese boasts numerous health benefits thanks to high levels of vitamins A and D as well as potassium.
Danablu, created in Denmark during the 20th century and featuring a milder flavor than Roquefort or Stilton cheeses, was developed during this timeframe and can be aged 8-12 weeks before pasteurization reduces any risk of foodborne illness. Often served with fresh fruit as dessert cheese or salad topping; pairs well with fruity red wines or wines without too much dryness in them.
Blue Stilton PGI
Traditional cheese made from cow and goat’s pasteurized milk, featuring a characteristic sticky natural rind with closed soft texture with blue-green mold ripening mold producing n-methyl ketones during ripening that give the cheese its characteristic strong flavor.
Penicillium spores naturally colonise blue cheeses and their presence and growth contribute significantly to their appearance, aroma and flavour. Common Penicillium strains used are P. roqueforti and P. glaucum; however there may also be technological variants.
The ability of the chromogenic array to accurately classify different varieties of blue cheese represents an impressive advancement, and opens up numerous applications for this technology. Now it can be used to quickly screen and identify cheese characteristics as well as quality traits quickly.
Although many varieties of cheese containing blue mold exist, five are recognized by the EU as traditional classics and granted PDO or PGI status. Gorgonzola, Roquefort, Stilton and Danablu are widely known varieties and each have their own individual qualities that set them apart.
Milk used for these cheeses is heated and coagulated using vegetarian rennet, then acidified using mesophilic lactic acids. Once curds have formed, they are pierced and ripened in humid conditions that promote mold growth for maximum flavor development and the production of 2-heptanone-type methyl ketones that add strong yet piquant notes. A chromogenic array can be an invaluable asset when used to classify these kinds of cheeses; results shown in Table 1.6 show it correctly identified all five cheeses within 30 min and had achieved perfect prediction after 5.5 hours of being put under analysis by this tool!
Danish Blue, also known as Danablu PGI or Esrom, is a soft to semi-hard blue cheese distinguished by the presence of Penicillium roqueforti mould during cheese production. This mould may either be added directly to milk during its creation, sprayed onto curd prior to shaping or simply colonized over time by organic means.
Hanne Nielsen created this cheese in 1874 after encountering Roquefort while travelling abroad. Today it remains a classic Danish cheese that holds onto EU PGI protection status.
Utilizing the STRUCTURE algorithm, we developed an array capable of classifying cheeses with high accuracy after 30 min (Table 1.6). A perfect prediction was attained between 5.5 and 8.5 hours confirming their potential as an effective and easy-to-use classification tool for blue cheeses.