 |
| Bleu Cheese |
| Bleu cheese is one of 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. Spores of species Penicillium roqueforti are mixed with either the milk or the curd. The mold, during the three to six months of ripening, grows both in small, irregular, natural openings in the cheese and in machine-made perforations. Roquefort and some Gorgonzolas are ripened in caves, the stable, moist atmosphere of which imparts a distinctive character to the cheeses. Blue cheeses may be soft and creamy or crumbly in texture, with a characteristically sharp, piquant flavour; they are often quite salty but should not be overly so, nor bitter. Well-known blue cheeses in addition to those mentioned above include Bleu de Bresse and Bleu d'Auvergne [France], Danablu [Denmark], Blue Cheshire [England], and several produced in the United States. Roquefort is a classic blue cheese made from ewe's milk, often considered one of the greatest cheeses of France. The designation Roquefort is protected by French law. Roquefort is one of the oldest known cheeses. It was the favorite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes ["the cheese of kings and popes"]. Roquefort cheese is widely imitated throughout the world, and its name is used rather indiscriminately on processed cheeses and salad dressings. True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture. In the 20th century some authentic Roqueforts are made in Corsica, but all still undergo final aging in the limestone caves of Roquefort near Toulouse in southern France, where the cool and humid atmosphere promotes growth of the mold Penicillium roqueforti. By French law, only cheese that is processed at Roquefort, France, may be labeled "Roquefort cheese"; other French blue-veined cheeses are called "bleu" cheese. Roquefort is generally formed in 5-pound cylinders of about 7-inch diameter and 4-inch thickness. The white paste of the interior is marbled with blue mold; the cheese is wrapped in foil bearing a traditional insignia of red sheep. Dry red wine is considered an ideal accompaniment. Fried Roquefort 2 tablespoons all-purpose flour 1 large egg 1/4 cup plain bread crumbs 1/4 pound chilled Roquefort, cut into 3/4-inch cubes vegetable oil for frying In separate bowls put the flour, the egg, beaten lightly, and the bread crumbs. Dredge the cheese cubes in the flour, shaking off the excess, coat them thoroughly with the egg, and dredge them in the bread crumbs, patting the crumbs on to help them adhere. In a saucepan heat 2 inches of the vegetable oil to 350 degrees on a deep-fat thermometer and in it fry the cheese cubes in batches for 45 seconds, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. Gorgonzola Butter If you are a Gorgonzola fan, you absolutely must try this. Great as an appetizer on crackers, or molded into patties and placed on grilled steak. 2 ounces Gorgonzola cheese [about 1/4 cup] at room temperature 1 tablespoon unsalted butter, softened On a plate with a fork mash Gorgonzola and butter together until blended well. Stilton Dressing 1/3 cup chicken broth 1 tablespoon finely chopped white onion large yolk from 1 hard-cooked egg 2 teaspoons powdered mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon Worcestershire sauce 1/3 cup distilled white vinegar 1 cup Safflower oil 4 ounces Stilton In a small saucepan bring broth to a boil and add onion. Remove pan from heat and steep mixture 10 minutes. Pour liquid through a sieve into a blender and discard onion. Add yolk, mustard, salt, pepper, Worcestershire sauce, and vinegar and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Crumble Stilton. With motor off add Stilton, and blend until very smooth. Pour dressing through a sieve into a bowl or bottle for storage. Blue Cheese Straws It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: Shape the dough into a 1-inch-thick log, roll in poppy seeds and chill. Slice the dough into 1/4-inch rounds and bake for 15 minutes, or until crisp. 4 1/2 oz. Maytag or other sharp blue cheese [1/2 cup packed] 1/4 cup plus 2 tablespoons all-purpose flour 3 tablespoons cornstarch 2 1/2 tablespoons unsalted butter, softened 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 teaspoon poppy seeds In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together. Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about an hour, and up to a day. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. On a well floured surface, roll out the dough to a 12 x 6 rectangle, about 1/8" thick.. Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6 x 1/2" strips and transfer them to the baking sheet. Twist the ends in opposite directions to make spirals. Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving Copyright Thomas Saaristo All Rights Reserved webmaster@tomsaaristo.com |