What Are The Three Types Of Blue Cheese?

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales.

How many different kinds of blue cheese are there?

6 Types of Blue Cheese

• Roquefort: Roquefort, one of the first blue cheeses, is made from ewe’s milk and has the strongest smell and flavor of all the blue cheeses.
• Gorgonzola: This cheese is made from cow’s milk and is named after the Italian town where it originated.

What is the highest rated blue cheese?

10 Best Rated Blue Cheeses in the World

• Cheese. Cabrales. Cabrales. Spain.
• Roquefort. Roquefort-sur-Soulzon. France. shutterstock.
• Bleu des Causses. Aveyron. France.
• Gorgonzola. Lombardy. Italy.
• Saint Agur. Beauzac. France.
• Fourme d’Ambert. Ambert. France.
• Gorgonzola dolce. Gorgonzola. Italy.
• Bleu d’Auvergne. Auvergne. France.

Is Roquefort and blue cheese the same?

Blue cheese can be made from different types of milk and each will have a distinctive flavor. The popular French blue made from sheep’s milk is called Roquefort.

What type of cheese is blue cheese?

Blue cheese is a generic term used to describe cheese produced with pasteurized cow’s, sheep’s, or goat’s milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content.

Which is stronger blue cheese or Roquefort?

The creamy, crumbly blue cheeses are going to be the strongest. Roquefort is definitely the winner in the strong blue cheese category. It has a distinctive bite and aroma no matter how you slice it. This may not be appropriate for the novice blue cheese consumer, unless, of course, you’re me!

What is the difference between blue cheese and bleu cheese?

There is no difference between blue cheese and bleu cheese but the pronunciation. “Blue cheese” is the original name of this cheese, while “bleu cheese” is a more French-sounding word.

What is the most unhealthiest cheese in the world?

The least healthiest cheese overall is Double Gloucester, which contains the highest amount of calories (415 per 100 grams) and a whopping 21.9g of saturated fat – which is more than the NHS’s recommended daily saturated fat limit (opens in new tab) for women.

What is a really good blue cheese?

If you’re looking for an easygoing blue, Gorgonzola is a great option because the blue mold used to make it, penicillium glacum, is relatively approachable. It tastes a bit like mushrooms growing in a cave. Its cousin, penicillium roqueforti (yes, like Roquefort), is the spicier type mold in many other, bolder blues.

What is the stinkiest blue cheese?

Most blue cheese has a noticeably pungent aroma, but Roquefort, a raw sheep’s milk cheese from France, is widely considered the most extreme. Unlike the majority of smelly cheeses, blue cheese is injected with mold, which creates its even blue veining and extends its odor well past the rind.

Which is stronger Gorgonzola or Roquefort?

Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. See our collection of Cheese Recipes for more ideas on cooking with different types of cheeses.

What’s the most expensive cheese?

Pule
The world’s rarest and most expensive cheese, known as Pule, is made out of the milk of Balkan donkeys. And it is only produced at the Zasavica Special Nature Reserve in Serbia. These donkeys are endangered and are under special protection. The process of milking takes three months.

What is blue cheese called in England?

Stilton
Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not.
Stilton cheese.

What are the names of blue cheeses?

The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

What is another name for blue cheese?

blue cheese, any of several cheeses marbled with bluish or greenish veins of mold. Important trademarked varieties include English Stilton, French Roquefort, and Italian Gorgonzola. Most blue cheeses are made from cow’s milk, but Roquefort is made from the milk of the ewe.

Does blue cheese go bad in the fridge?

Like other types of cheese, blue cheese can go bad if it’s not properly stored. Therefore, it’s important to store blue cheese tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3–4 weeks in the refrigerator. You can also freeze blue cheese to help extend its shelf life even further.

What is the bluest cheese in the world?

Roquefort
Roquefort (France)
The cheese must be made entirely from the milk of Lacaune sheep and aged in the caves of Roquefort-sur-Soulzon in the South of France, where the Penicillium roqueforti mold is extracted from the soil.

Is blue cheese actually healthy?

Blue cheese is rich in calcium, which is essential for healthy teeth and bones. The cheese also contains other nutrients that may help promote immune, cardiovascular, and cognitive functioning. However, people should consume blue cheese in moderation due to its high levels of saturated fat, calories, and sodium.

What is Italian blue cheese called?

Gorgonzola
Gorgonzola (/ˌɡɔːrɡənˈzoʊlə/; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.

Which is stronger Gorgonzola or bleu cheese?

The most common choice for blue cheese is Penicillium roqueforti, which people often describe as being spicy, sour, or peppery. Blue cheese has a stronger flavor than Gorgonzola, so you’ll notice the difference. What is this? Some cheesemakers also use penicillium glaucum, a similar blue mold.

Can you eat the rind on blue cheese?

The rinds on blue cheeses can also be eaten and can enhance the flavour. However, it is best to avoid wax and paper style rinds, for example on a cheese like Manchego. These are things that cover the cheese, as opposed to forming naturally during maturation.