Bleu Cheese - and just how blue should it be?


 Linda    17 Jan : 01:26
 None    Your Words

Thanks to Shirley's forum question, I now know more about Bleu (or Blue) Cheese than I ever wanted to know!

Thanks to Shirley's forum question, I now know more about Bleu (or Blue) Cheese than I ever wanted to know!

Yes, the blue is a form of mold, and is what gives the cheese it's great and unique flavor. Over time it will continue to get bluer, and bluer... Air and humidity will contribute to this process. Buying it already crumbled is a great convenience, but exposes more surface area to the factors that make it change.

Bottom line, until it's furry and has legs, it will not hurt you - but it may not be to your liking. The flavor continues to intensify, and for some reason, we just don't LIKE blue food!

A couple tips:
Keep it well wrapped and in the coolest part of your fridge (usually the bottom back - but that's also the easiest space to forget it!).

Well-wrapped does NOT mean storing it in those plastic "one size fits all" containers it usually comes in. You want to minimize air contact for a longer, "lighter color" shelf life.

It might change the texture a little, but if all else fails, FREEZE IT (air-tight, of course). Cheese actually thaws fairly quickly, and bleu cheese is meant to be crumbly...

Hope this helps.


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