What To Know
- The saltiness of the cheese is often the first thing that hits the palate, followed by a bitter and slightly metallic aftertaste.
- This is due to the presence of the mold, which breaks down the proteins in the cheese.
- The sweetness of fruit or the saltiness of crackers can help balance out the pungency of blue cheese.
The world of cheese is a vast and diverse realm, offering a kaleidoscope of flavors, textures, and aromas. However, amidst this delectable tapestry, there exists a polarizing enigma: blue cheese. With its distinctive blue-green veins and pungent odor, blue cheese has become a subject of intense debate and culinary controversy. Some extol its unique qualities, while others recoil at its perceived nastiness. In this blog post, we delve into the depths of this culinary enigma, exploring the reasons why many find blue cheese nasty.
The Smell: An Olfactory Assault
The most immediate and overwhelming aspect of blue cheese is its pungent odor. The characteristic blue-green veins, which are caused by the presence of Penicillium roqueforti mold, release a volatile compound known as 2-heptanone. This compound has a strong, musty aroma that can be off-putting to many people. It is often described as “dirty socks,” “horse manure,” or “moldy feet.” The intensity of the odor can vary depending on the type of blue cheese, with some varieties being more pungent than others.
The Taste: A Salty, Bitter, and Umami Bombardment
The taste of blue cheese is equally polarizing. The saltiness of the cheese is often the first thing that hits the palate, followed by a bitter and slightly metallic aftertaste. The presence of Penicillium roqueforti mold also contributes to the flavor profile, adding an umami quality that can be overpowering for some. The combination of these elements creates a complex and challenging taste experience that can be difficult to appreciate.
The Texture: A Crumbly, Gritty Experience
The texture of blue cheese is another point of contention. Unlike many other cheeses that have a smooth and creamy consistency, blue cheese is often crumbly and gritty. This is due to the presence of the mold, which breaks down the proteins in the cheese. The crumbly texture can make blue cheese difficult to spread or melt, further hindering its culinary appeal.
The Visuals: A Blue-Green Maze
The appearance of blue cheese is another factor that contributes to its perceived nastiness. The blue-green veins that permeate the cheese can be visually unappealing to many people. It can create the impression that the cheese is spoiled or contaminated, even though it is perfectly safe to eat. The contrast between the white or yellow cheese and the blue-green veins can be jarring and off-putting.
The Health Concerns: Myth or Reality?
Some people also express concerns about the health implications of consuming blue cheese. The presence of Penicillium roqueforti mold has raised questions about the potential for allergic reactions or respiratory problems. However, it is important to note that these concerns are largely unfounded. Penicillium roqueforti is a non-toxic mold that is commonly used in the production of other fermented foods, such as soy sauce and miso. In fact, some studies have even suggested that blue cheese may have certain health benefits, such as reducing cholesterol levels and improving digestion.
Overcoming the Nastiness: Tips for Blue Cheese Appreciation
Despite its perceived nastiness, blue cheese does have a loyal following of enthusiasts who appreciate its unique flavor and aroma. If you are one of the many who find blue cheese nasty, there are a few things you can try to overcome your aversion:
- Start with a mild blue cheese: Not all blue cheeses are created equal. Some varieties, such as Gorgonzola Dolce or Cambozola, have a milder flavor and aroma than others.
- Pair it with sweet or salty accompaniments: The sweetness of fruit or the saltiness of crackers can help balance out the pungency of blue cheese.
- Use it sparingly: A little bit of blue cheese can go a long way. Use it as a condiment or topping rather than eating it on its own.
- Cook with it: Cooking blue cheese can mellow out its flavor and make it more palatable. Try using it in a salad dressing, sauce, or soup.
Final Thoughts: A Matter of Personal Preference
Ultimately, whether or not you find blue cheese nasty is a matter of personal preference. There is no right or wrong answer. Some people will always find it unpalatable, while others will savor its unique flavor and aroma. If you are curious about blue cheese but hesitant to try it, approach it with an open mind and be willing to experiment with different varieties and pairings. You may just discover a newfound appreciation for this culinary oddity.
Frequently Asked Questions
Q: Is blue cheese safe to eat?
A: Yes, blue cheese is safe to eat. The blue-green veins are caused by a non-toxic mold called Penicillium roqueforti, which is commonly used in the production of other fermented foods.
Q: Can blue cheese cause allergic reactions?
A: Some people may experience allergic reactions to blue cheese, but this is rare. If you have a known allergy to mold, it is best to avoid blue cheese.
Q: Can blue cheese help lower cholesterol?
A: Some studies have suggested that blue cheese may help lower cholesterol levels. However, more research is needed to confirm this claim.
Q: What is the best way to pair blue cheese?
A: Blue cheese pairs well with sweet or salty accompaniments. Try it with fruit, crackers, or honey.
Q: Can I cook with blue cheese?
A: Yes, cooking blue cheese can mellow out its flavor and make it more palatable. Try using it in a salad dressing, sauce, or soup.
