BLUE CHEESE

What is blue cheese?

Blue cheese is a type of cheese characterized by the presence of Penicillium fungi, which give it its blue or green veined appearance and its intense and slightly spicy flavor. It is made from cow, sheep, or goat milk, and its maturation varies depending on the variety. Its texture can be creamy or firmer, depending on the type.

Properties of blue cheese

This cheese is not only delicious, but it also has nutritional benefits:

• Source of proteins: It contains high-quality proteins essential for muscles and tissues.
• Rich in calcium and phosphorus: Beneficial for bones and teeth.
• Supply of healthy fats: Especially in cheeses made from sheep or goat milk.
• Natural probiotic: Promotes intestinal flora thanks to the fungi present in its maturation.
• Vitamins A and B12: Important for vision, the immune system, and red blood cell production.

Varieties of blue cheese

There are many varieties, some of the most famous ones are:

Roquefort (France): Made from sheep's milk, it has a strong and spicy flavor.
Gorgonzola (Italy): Creamier and smoother, available in sweet or spicy versions.
Stilton (United Kingdom): Firm and with a more delicate flavor than other blue cheeses.
Cabrales (Spain): Very intense and strong, made from a mix of cow, sheep, and goat milk.
Bleu d'Auvergne (France): Creamier and less strong than Roquefort.
Danish Blue (Denmark): Saltier with a slightly bitter taste.

Main producing countries

Blue cheese is produced in many countries, but some of the most prominent ones are:

France: Roquefort, Bleu d'Auvergne.
Italy: Gorgonzola.
Spain: Cabrales, Valdeón.
United Kingdom: Stilton.
Denmark: Danish Blue.
United States: There are artisanal varieties of blue cheese.

How to consume and prepare it

Blue cheese is very versatile and can be enjoyed in various ways:

• With bread or crackers: Paired with honey or nuts.
• In salads: Combined with arugula, pears, walnuts, and vinaigrette.
• In sauces: Ideal for pasta or meats, melted with cream or milk.
• With wines: Pairs well with sweet wines like Port or fruity white wines.
• On pizzas and burgers: Adds a gourmet and intense touch.
• With red meats: As a sauce for steaks or in fillings.

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