What To Know
- The longer the cheese is aged, the more roquefortine C is produced, resulting in a stronger flavor.
- Soft cheeses like cream cheese or goat cheese can help balance out the pungent flavor of blue cheese.
- Crumble a smaller amount of blue cheese over salads, sandwiches, or pizzas to add a touch of flavor without overwhelming the other ingredients.
Blue cheese, with its pungent aroma and distinctive blue-green veins, is a delicacy that can divide opinions. While some appreciate its bold flavor, others may find it overwhelming. Fortunately, there are several ways to tone down the intensity of blue cheese, making it more palatable for a broader audience.
Understanding Blue Cheese’s Strength
The strength of blue cheese is primarily determined by the type of mold used in its production. Penicillium roqueforti, the most common mold used in blue cheese, produces a compound called roquefortine C, which gives the cheese its characteristic sharp flavor. The longer the cheese is aged, the more roquefortine C is produced, resulting in a stronger flavor.
Methods to Reduce Blue Cheese Strength
1. Blending with Milder Cheeses
One effective way to reduce the strength of blue cheese is to blend it with milder cheeses. Soft cheeses like cream cheese or goat cheese can help balance out the pungent flavor of blue cheese. Simply combine the two cheeses in a food processor or by hand until they are well blended.
2. Marinating in Milk or Cream
Marinating blue cheese in milk or cream can help mellow its flavor. Soak the cheese in a bowl of cold milk or cream for several hours or overnight. The liquid will absorb some of the roquefortine C, resulting in a milder cheese.
3. Cooking with Blue Cheese
Cooking blue cheese can also reduce its strength. When heated, the roquefortine C compound breaks down, resulting in a more subtle flavor. Blue cheese can be added to soups, sauces, or casseroles to enhance their flavor without overpowering them.
4. Using Less Blue Cheese
If you prefer the flavor of blue cheese but want to reduce its intensity, simply use less of it. Crumble a smaller amount of blue cheese over salads, sandwiches, or pizzas to add a touch of flavor without overwhelming the other ingredients.
5. Pairing with Sweet or Acidic Ingredients
Pairing blue cheese with sweet or acidic ingredients can help balance its strong flavor. Sweet fruits like pears or apples, or acidic ingredients like lemon juice or vinegar, can counteract the pungency of the cheese, creating a more harmonious taste experience.
6. Rinsing the Cheese
Rinsing blue cheese under cold running water can remove some of the surface mold, which contains a high concentration of roquefortine C. This method is particularly effective if the cheese is particularly strong.
7. Aging the Cheese
While aging typically increases the strength of blue cheese, it can also lead to a more complex and nuanced flavor. If you are patient, aging blue cheese for several months or even years can result in a milder, more refined flavor.
Wrap-Up: The Art of Blue Cheese Moderation
Taming the strength of blue cheese is an art form that requires a balance of techniques and personal preferences. By experimenting with the methods described above, you can find the perfect way to enjoy this unique and flavorful cheese without overwhelming your palate.
Frequently Asked Questions
1. What is the strongest type of blue cheese?
Roquefort is generally considered the strongest type of blue cheese due to its long aging period and high concentration of roquefortine C.
2. Can I make blue cheese less strong by freezing it?
Freezing blue cheese will not reduce its strength. In fact, it can intensify the flavor as the mold continues to grow during the freezing process.
3. Is it safe to eat blue cheese that has been sitting out at room temperature?
Blue cheese should not be left out at room temperature for more than two hours. The mold can grow and produce harmful bacteria, making the cheese unsafe to consume.
