Eggs & dairy · Soft & blue cheeses

Blue cheese

Cheese ripened with blue-green Penicillium mould veins; pungent, salty and creamy, from Gorgonzola to Stilton.

Also called: gorgonzola, roquefort, stilton

A kind of cheese

What it is

Blue cheeses are pierced during ripening so blue or green mould grows in veins through the paste. Famous examples include Italian Gorgonzola (soft, creamy), French Roquefort (sheep's milk, sharp and salty) and English Stilton (firmer and crumbly). Strength ranges from mild and buttery to very sharp.

How it’s used

Blue cheese dressing and dips for wings
Crumbled over salads with pears and walnuts
Melted into sauces for steak, gnocchi or pasta
Cheese boards with honey or figs

Characteristics

Taste: Salty, sharp, tangy and savoury.
Aroma: Pungent and earthy.
Texture: Creamy to crumbly, with veins.
When cooked: Melts readily into creamy sauces; a little goes a long way.
Sold as: fermented
Cooking uses: Usually eaten raw, Commonly cooked, Used as a garnish
Common in: French, Italian, British, American

Storage

Refrigerated. Wrap in foil or waxed paper, kept away from other foods so its mould and smell do not spread.

Diet, allergens and safety

Contains Milk.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen).
Soft blue cheeses (and any from unpasteurised milk) are commonly advised against in pregnancy unless cooked until steaming hot.