Blue Mould Cheese

Blue Mould Cheese - Gorgonzola PiccanteBlue mould cheese is usually made with a strain of penicillium.  This mould requires air to grow in.  During the production of blue mould cheese stainless steel rods are inserted into the cheese.  This allows the blue mould to grow along the tunnels and into the nooks and crannies between the loose curd producing the shattered porcelain look that typifies blue cheese.  This also softens the texture of the cheese and helps develop the distinctive blue flavour.  The tracts left by these wires can often be seen in a blue cheese when it is cut.  Most blue cheeses are normally wrapped in foil to prevent them from drying out.  Some blue mould cheeses are completely white when the alfoil or paper covering is removed.  As the cheese breathes and air enters the cheese the blue mould will start to grow. The rind that usually develops on the outside of blue mould cheese varies from a fine bloom to thick and gritty.  Blue mould cheese can range from soft and creamy to the more crumbly varieties. As blue mould cheese ages its flavour becomes more intense.  Blue mould cheese reaches its peak flavour when the cheese is close to the “Best Before” date.  Blue mould cheese needs to be stored in a refrigerator in its original packaging or wrapped in paper and sealed.  Remove from the refrigerator 30 – 60 minutes before serving. Great served with fresh ripe pear or figs, quince or plum paste, sourdough or fruit bread, port soaked prunes, lavender honey or walnuts.  Blue cheese loves a contrasting wine.  Something sweet to balance the salt and piquancy (sharpness) of the blue.  Perfect with dessert wines, Muscat, Port, Tokay, Riesling, Sauvignon Blanc or beer and lagers.

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