Blue cheese is the only food that's not only safe to eat when moldy, but actually tastes better. From smooth English Stilton to Italian Gorgonzola, blue cheese is the most loved and most hated cheese of them all.

The Background Story

Blue cheese dates back to the year 800 when it was first made by monks. The veining process that gives blue cheese its name is a form of controlled spoilage that adds flavour to the cheese. During the early stages of cheesemaking, Penicillium roqueforti mold spores are added to the milk. The cheese is pierced with long, thin needles to create tunnels for air to get in, causing mold to grow. Mold breaks down the fats and the proteins in the cheese, so the longer it ages, the more intense the flavour and smoother the texture. Some blue cheeses are an even mix of blue and white, while others have just a hint of blue veining. Some veining is green, gray, purple or black. The cheese ripens from the inside out from about three to eight months.

Types of Blue Cheese

Italy: Gorgonzola, a cow's milk cheese dating back to ancient times and was created as a blue cheese by mistake. Now, you can find it classified as Gorgonzola piccante (aged) or dolce (sweet).

England: Stilton, known as both the king of blues and king of English cheeses, it can be made from sheep or cow's milk. The outer rind is usually darker and a bit harder than the cheese. Aging makes it creamier and more buttery, but not too salty or sharp.

France: Roquefort, made from cow's milk, is one of France's national treasures and dates back to first century B.C. It's slightly holey and contains green pigment rather than blue veining, and a soft, spicy, creamy texture; Bleu de Gex, made from raw cow's milk dates back to the 16th century and should be eaten within two months of aging since it doesn't improve with age.

Spain: Valdeon, Cabrales, Gamonedo, Picon: These Spanish blues are usually made from pasteurized cow's milk but can contains some goat's milk. Cabrales is one of the world's four most famous blues, along with Stilton, Roquefort and Gorgonzola. It is traditionally a mixture of cow, sheep and goat's milk.

Denmark: The country's most famous blue cheese is the Danablu, first created in the 1920s.

Canada: Our most famous blue cheese is the Benedictine Bleu, made by the Abbaye de Saint-Benoit-du-Lac. The Benedictine monks began making blue cheese in 1943 and the cheese is still made on the grounds today.

Seasonal Notes

Many blue cheeses (such as Stilton, Gorgonzola) are made and available year round and age up to a year. They can be purchased and consumed at any time. Some blues, such as Bleu de Gex, Beenleigh Blue and Roquefort, are only made in winter. Here are some other year-round notes:

Bleu des Causses is lighter in colour and drier in texture in winter than in summer. Bleu d'Auvergne is available year round but best in late summer to winter. Berkshire Blue tends to be harder in summer and softer in winter due to Jersey cows' diet. Cabrales: The mixed-milk variety is available late summer to mid-winter.

How to Buy and Store

Blue cheese is most often made from cow or sheep milk. The best way to store blue cheese is to keep it wrapped the way you get it from the cheesemonger. If you purchase blue cheese at a grocery store and it comes in plastic, wrap it instead in foil and store in the refrigerator. Blue cheese should be served at room temperature. Remove from refrigerator an hour before serving.

Preparation

Blue cheese is perfect for eating on its own. Most blue cheeses are semi-hard. Depending on the texture, some types (such as Stilton) can be sliced; others (like Roquefort and Gorgonzola) are best crumbled; and softer forms (like Cambozola) are super creamy and are served with a spoon or spreading knife. These super-soft Blue cheeses are sometimes treated with an additional mold to the surface, causing a bloomy rind to occur. They can be careful sliced, or just broken into bite-size pieces. Blue cheese makes great dressings and sauces, and goes well with rich, sweet foods such as dates and figs. Most blues pair well with a fruity, full-bodied red or any dessert wine such as sherry or port.

Facts and Tips

The blue mold spores injected into cheese (Penicillium roqueforti) is the same culture that produces penicillin. While it's quite safe to eat even if you are allergic to penicillin, you should avoid eating blue cheese while you're taking penicillin as it could make the medicine ineffective.

Try it today:

Gorgonzola Polenta

Beet and Gorgonzola Tower

Figs with Blue Cheese and Walnuts

Roquefort Ravioli

Poached Pears with Gorgonzola

Beef Burgers stuffed with Gorgonzola

Stilton Shortbread

Stilton Cheesecake