Try It Out Ready to try some blue cheese? Easy Blue Cheese Dressing great with carrots and celery! Did you get it? Test your knowledge. What are you wondering? Wonder Words unique invented overheard refrigerator mayonnaise signature bacteria needling vein Take the Wonder Word Challenge. Join the Discussion. Feb 2, Hi, amanda! We're glad you liked this Wonder! Wonderopolis Nov 10, Julie Jun 24, I don't really like blue cheese.
V show a person called Ginger Fox She's a singer put blue cheese dressing into her hair because she was washing her hair. I thought it was gross and hilarious! Wonderopolis Jun 24, Annie Apr 22, Happy Wondering!!!!!!!!!!!!!!!! Wonderopolis Apr 22, Wonderopolis Apr 20, Clayton Apr 19, Wonderopolis Apr 19, Monnie Apr 18, That is so cute! Eating mold when eating cheese I have been eating it for 11 years and I am fine!
Wonderopolis Apr 18, Izzy Apr 17, My librarian told me you spend hours and hours reading all the comments and answering them. I really want to thank for doing this and I bet all the people that comment thank you, too. I never new so many facts about blue cheese so, thank you so, so, so much! Jaclyn Apr 17, That's weird..
I'm eating mold when I eat blue cheese I kind of knew that before, though Wonderopolis Apr 17, Great wonder and such a funny video! Such a cute little baby.
No idea what tomorrow's wonder is about. Maybe daylight savings time? MichaelCollins Apr 17, I did not have a clue that blue cheese was made like that. I also did not know that it was an accident, well I guess I should have, because I don't think that anyone wold purposely put mold in cheese before they had blue cheese.
Wilwert's 1st graders think the blue looks a little like blueberries and wonder why the whole block of cheese doesn't turn blue. B Apr 17, Blue cheese is so nasty. I tried it before, but will never try that again! So here is a little tip: never eat it! A Purple freak. That's a gross wonder. My brother says that it is good. We have that at home almost everyday. Now I am not going to eat it. Jenna Apr 17, I knew it ha,ha,ha,ha!! I would think that could hurt people with asthma though Why do they make that stuff?????????
On my computer it looked like I was the first person to comment. That's OK, Caelah! Saad alblwi Apr 17, Miss Kirsten's Kindergarten GT Apr 17, We think tomorrow's Wonder could be about scary monsters, loud music, nightmares, or barking dogs.
The rest don't like it except for one student. I think the idea of food in the fridge talking is absolutely absurd, almost like a cat that's riding a bird. Blue cheese sounds bad, mold growing inside it is part of that. But I may try it out, who knows for sure? It's just that moldy cheese sounds like it might make you hurl. I'm so sorry about this but I'm all out of time! But I'll be back for the next wonder and my next rhyme!
KF Dragons Apr 17, I have not eaten blue cheese, but it looks super good and it makes me kind of hungry. Elijah Thanks Wonderopolis! McKenzie Apr 17, Thank you so much wonderopolis!!!
I really appreciate you guys and gals. Search our recipes to find great ideas for gourmet cheese platters or homemade blue cheese dressing. Or read on to learn more about how blue cheese is made. Legend has it that blue cheese was first made or discovered when a cheese maker left a loaf of bread behind in a cave in Roquefort, France. Upon returning sometime later, he discovered mold from the bread had covered and transformed the cheese.
After trying it — and liking it — he decided to re-create it. Today, blue cheese is made in a much more scientifically controlled fashion. Raw cow's milk, sheep's milk or goat's milk is pasteurized and treated with a starter culture that converts lactose to lactic acid and changes the milk from liquid to solid.
Rennet is added to coagulate the milk and the curds are cut to release the whey. As the curds are formed into wheels, a blue cheese mold Penicillium roqueforti is added to the cheese before it is left to age for 60 to 90 days. During the aging process, the cheese is spiked with stainless steel rods that allow oxygen into the middle of the wheel and encourage the mold to grow. The result is the iconic blue veins within the cheese. There are several types of blue cheese , with flavors ranging from mild and creamy to sharp and pungent.
Roquefort, stilton, gorgonzola, and cabrales are among the most well-known varieties. To make blue cheese, cheesemakers introduce a mold to the curd before it is formed into wheels.
As the cheese ages , cheesemakers insert spikes or rods into the cheese, creating veins where oxygen can flow and allow the mold to grow. Creamy or soft blue cheese is made by adding cream to the curd and by reducing the aging time, achieving a higher moisture content.
Crumbly blue cheese has less moisture and a lower percentage of butterfat. It's aged for a longer period of time, allowing the curd to become denser and crumblier. Blue cheese crumbles are an easy way to add blue cheese flavor to salads, pastas, and burgers. Wisconsin cheesemakers have been making blue cheese for generations.
Along the way, they've developed some pretty amazing and award-winning varieties that will charm the tastebuds off any blue cheese-lover. So how is blue cheese made in Wisconsin? It starts with the finest milk from our fertile dairy land. In blue cheese, this happens from the inside out. Intense strokes of piquancy from the characteristic blue veins stretch along a creamy, often crumbly texture.
Slight hints of rural mushrooms give way to a mild profile consisting of creamy tones of browned butter, slowly resolving in a calm finish. Ranging from mild to sharp, blue mould cheese is made using milk from cows, goats and sheep, producing a wide variety of taste and texture combinations.
Resembling fine porcelain, a clear white backdrop marbled with intersected blue veins make up the iconic appearance of these beautiful cheeses.
While some form natural rinds during maturation, most blue mould cheeses have no rind. Instead, the flavours that normally accumulate around the exterior can be found across the entire body.
The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Variants high in moisture melt effectively and add tang to red meat and sauces.
With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios. Delicate and luxurious creaminess mix with intricate flavour in this indulgent blue mould cheese.
Castello Creamy Blue is smooth, with a velvety texture and a slightly sharp and salty taste. Its body is moist and laced with small blue pockets, providing a blend of sharp and tangy nuances. Vibrant and full of character, Roquefort made blue mould cheeses popular for a reason.
Intricate and rich, the taste of a blue Stilton is one to experience. Slowly opening with creamy and nutty specks, followed by a delicate finish. Its body resembles a beautiful mosaic with fine veins stretching like narrow rivers throughout. Less moist than other blue mould cheeses, Stilton is strong and intense.
Made using milk from local cattle, Danish Blue comforts with a creamy profile of intricate flavours and a smooth texture.
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