Gorgonzola is made by first warming the milk with the lactic acid bacteria along with the mold spores so that it separates into curds. Gorgonzola is an northern Italian cheese that is mostly made in the Peidmont and Lombardy regions of Italy. Like Stilton, it has a protected designation of origin. Find the right one for you. Great regional Italian recipe. I love all the blues! They have totally rebuilt their facility. They don't eat cheese much there! My grandpa always has cheese in a glass covered dish at room temperature. Great hub. since wallace and gromit movie the warerabbit i cant help but say. PDGreenwell from Kentucky on June 10, 2010: Excellent hub! Your very first hub and I am your fan! NMLady from New Mexico & Arizona on November 07, 2011: Nancy McClintock from Southeast USA on November 07, 2011: my family loves cheese but I am always at a loss when I go shopping. Pretty hoity-toity, huh? Zis is a vunderful 'ub! Precise temperatures are used for this delicate process. At the start, cheeses were aged in caves, and if just the right conditions existed, certain strains of a mold called Penicillium grew. And so it's said this was the birth of Roquefort cheese. Elizabeth Hong from Dallas, Texas on August 21, 2011: That reminds me, I need to buy some blue cheese! I love most kinds of blue cheese my favourite has to be stilton. Join Yahoo Answers and get 100 points today. The longer the cheese is aged, the firmer it will be. . It then remains at the dairy for a few days until it's transferred to the caves. Will surely look out for them next time I hit the grocery. I had a gorgonzola pasta in Italy that was out of this world! wow look so delicious .. i wanna try that soon, thank you for this very informative post, I will be trying these cheeses soon. Maytag is crumbly and literally melts in your mouth. But your post has brougth so much of taste to blue cheese really. Of the blue cheeses on your list, my favorites are Maytag and Gorgonzola. i have a rather large amoutn of love for teh ole stilton. #89, Tuna fish pizza italian style homemade recipe without oven, Easy Italian Cooking “Veal Scallopini Marsala “, POTATO PUREE (MASHED POTATOES) – Italian recipe, Veg pasta recipe || Easy and Simple pasta || Italian cuisine || Italian ||, Italian Aphrodisiac Foods That Can Give You A Rocket Boost, Creamy Italian Omelette | Kashmiri Red Mirchi Tadka | Street Food India, The perfect Italian Lasagna recipe| how to make easy lasagne| Indo Italian Cuisine. w/ SPECIAL GUEST, Solare – Prunotto Estate Italian Wine Dinner + White Truffles with Randy. Sardinian dumplings with sausage tomato sauce. Is it true that funny enjoyable tickling feels different than not funny yet not enjoyable tickling? do ya? Discover the differences between Gorgonzola - a soft Italian blue cheese and Stilton - a semi-hard blue veinedcheese.Subscribe to: Visit our website: Follow us on Facebook: Follow us on Twitter: Follow us on Pinterest: Follow us on Instagram: Peggy Woods from Houston, Texas on June 24, 2010: Congratulations on your winning Week 1 of the hubalicious contest. But whenever I ask people for a sharp blue cheese, they recommend all kinds of blue cheese, including Gorgonzola Picante and Stilton, which unfortunately don't even come close. It is good, super filling and loaded with fat, too!!! I'd stay clear of blue cheese then. good job. Mmmm... difficult one.. After this draining process, the curds are further cut to drain out any remaining whey, salted, and put in their cylindrical molds. This cheese is now made in the regions of Lombardy and Piedmont and infused with lactic acid bacteria as well as the traditional. Catherine Simmons from Mission BC Canada on August 21, 2011: Although I'm from Derbyshire I still like Danish Blue the best. | The Recipe Rebel, AS GOOD AS BREAD | 7 GRAINS BREAD RECIPE WITH RUGGERI ITALIAN FLOURS | BY "SCOLA LA PASTA" CHANNEL, Rose Panna Cotta recipe | Gulab Panna Cotta | Easy and Quick Dessert Recipe | Italian Dessert. Impressive! A vorthy vinner of ze first veek of ze 'ubbalicious competition! Subscribe to: Visit our website: Follow us on Facebook: Follow us on Twitter: Follow us on Pinterest: Follow us on Instagram: Chicken Panini Sandwich Recipe | Grilled Italian Cheese Sandwich Recipe | Grilled Panini | DaalPani, FARFALLE "BOWTIE" PASTA WITH SHRIMP AND SPINACH RECIPE – YAEAT.TV, CARBONARA BUSHCRAFT (how to cook ORIGINAL ITALIAN PASTA – RECIPE) in the Dolomites Forest, PERFECT ITALIAN PIZZA – easy dough recipe, pizza sauce and toppings. Strongest Blue Cheeses. In 1941, the grandsons of Maytag's founder began to make cheese. Don't make me choose ,well if pushed i would have to go with Stilton. The winner is the one which gets best visibility on Google. ? Whether you choose to believe this legend or not, blue cheese is ancient. As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two. I make my own blue cheeses - Shropshire Blue, Gorgonzola Dolce, Stilton, Roquefort. coolmompublishing from Georgia on June 26, 2010: I just wanted to let you know that I am extremely allergic to the whole penicillin family, but I am able to eat blue cheese. Danish Blue is a semi-soft, creamy cheese made from cow's milk. Just so you know, the rind is edible, but not particularly tasty to some individuals. How do you govern a nation that has 246 varieties of cheese? Rennet is enzymes that coagulate milk and separate the curds from the whey. The blue veins are created by piercing the cheese with stainless steel needles all the way to the core. Very informative hub. I love blue/bleu cheese. He was taken aback when he saw his bread and cheese had grown quite moldy. Stilton is made from pasteurized milk mixed with rennet and, of course, Penicillium roqueforti for the mold. There are people who avoid blue cheese because of its reputation for having a very pungent odor and distinctively strong flavor. Carrie Smith from Dallas, Texas on August 21, 2011: Congrats on being the Hub of the Day! I never realized that there were so many different kinds! No surprise you won! I love and adore it, too. Try it with pumpkin seed oatcakes. do ya? Good hub. Fortunately, she kept that a secret from me, and it was something I came to learn on my own when I was old enough to handle it. If you are what you eat then why isn't everyone making animal sounds? The title is appropriate. What kind of "strong" are you referring to with strong blue cheese? You've set the bar pretty high for the rest of us. laugh. Jon Green from Frome, Somerset, UK on June 11, 2010: A great hub, really well written! Thanks for the comment and read. Paige Masters (author) on August 29, 2011: Too funny, Hyphenbird. Which is it? You have here is one comprehensive hub, I only new cheese as cheese and you opened by an entire new world of blue cheese to me. I'd like to report a breakthrough in the world of blue cheese. It's commonly sold in wedges, drums, or blocks. Here's a sneak peek of what this article will cover: I'm relatively certain if my grandmother taught me why this cheese is blue, it would have ended my love affair quite abruptly. Lv 5. All other non-firm blue cheeses should simply be placed in an airtight plastic container with a few holes poked into the lid to avoid excessive moisture. "Mustiness"? Penicillium roqueforti can only be found in these same caves. :). Of course, some of us are more smell-impaired than others, so you will also want to use visual cues. The first new batch is due to ship in late summer, 2017. I love cheese and this was excellent advise. The oils give it a smoothness that compliments the crumbliness. Very well deserved. Avoid cheese that's developed a lot of white mold on the rind: This can be an indication of improper handling. Of course, the number of cheeses produced in France has grown significantly since Charles de Gaulle's infamous complaint! Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. I Love Danish Blue ,She who must be obeyed wont kiss me after it.She for some reasons thinks it stinks!Sant Agur nice too as is Stilton,Yorkshire Blue,and Shropshire Blue. Maytag has been shut down for many months, due to Listeria being found in their cheese by the Iowa Dept of Ag. As a youngster, I thought all blue cheese was called “Roquefort.” We even had Roquefort salad dressing, by golly. And Congrats,Paige! I love blue cheese too and now with more knowledge, thanks to you, it makes eating blue cheese more enlightening. Great article. Great writing. The cultures are injected either into the curds or into the formed cheese: Penicillium won't grow properly unless it has oxygen, so the cheese is pierced with pins and air is intentionally blown into it, giving it that desirable crumb-like texture. From the list above, here are some appropriate classifications for your discerning palate: Gorgonzola and Danish Blue will have the mildest flavors. This cheese gets its name from the farm where it's produced, Maytag Dairy Farms, located just outside of Newton, Iowa, the former home of the famous multi-billion dollar appliance corporation, Maytag. I was miserable when I wrote the hub. This cheese has been around since the Middle Ages, but it wasn't until the 11, Gorgonzola is a small Italian city just outside of Milan. Voting up and sharing! My mouth is watering. Money Glitch from Texas on June 10, 2010: Congrats,on your win! what's something that gives you a chance to roll your eyes? Top 3 Rolesville NC Pizza Restaurants| Curious where to find good food in Rolesville/Wake Forest? My guess is that the pharmaceuticall prepared penicillin causes the allergic reaction. I never used blue cheese. febriedethan from Indonesia on June 11, 2010: This is very informative hub about blue cheese, I learn a lot, thank you!! Very readable, concise, informative, interesting, practical and refreshing. The creamy and crumbly types of cheese have an almost herbal smell: Some say they smell a bit like grass. It must be a drag to be allergic to penicillin, but I'm sure there are ways around it. well deserved. I love forward to reading more of work. To be fair though, you really can't compare Roquefort to any other "blue cheese". The creamy, crumbly blue cheeses are going to be the strongest. JS Matthew from Massachusetts, USA on August 21, 2011: Congratulations for being selected for the Hub of the Day! and a big congrats on your win!! Great tasty hub. I'm a freelance writer by day and jewelry maker by night. Hey, go figure... there's an American cheese on my list! And again I say YUM. Great Hub! Moderately Strong Blue Cheeses. I have loved blue cheese ever since :) I eat all kinds of blue cheese, in fact all kinds of cheese....yum! I appreciate all the comments and I'm flattered this hub got chosen. All Roquefort is made from the milk of the Lacaune, Manech, and Basco Bearnaise sheep. It is packed well with information about blue chees. The molds are never pressed, but rather rotated regularly as the cheese ripens. Now I am smiling. Interesting hub. It's blue cheese on another level! There are all kinds of blue cheeses. It's impossible to convey the intensity and sharpness of Cabrales if you haven't tasted it. If you ever have an opportunity to have Rogue River Valley blue cheese (Oregon), I suggest you try it. Still have questions? It's advised that you avoid eating blue cheese if you are allergic to penicillin. Let your nose be your guide! I agree with you that Blue cheese is not for everyone. thanks for sharing! Some of my fondest memories were the "cheese and crackers hour" as I described it (the grown-ups referred to it as the “wine and cheese” hour). Am I missing anything? I love blue cheese, and loved your hub on it. There's no doubt about it: Blue cheese—also known as "bleu cheese"—is not for everyone.