Blue Vein Cheese Style and Making

History

It has been suggested that blue vein cheese was first created in Roman times when cheese was contaminated during its maturation process while stored in humid caves. The various styles of blue vein cheese we know today originated in Denmark (Danish style blue), Germany (blue brie) and Italy (gorgonzola). The first blue vein cheese production in Australia was recorded in the northern New South Wales and Gippsland regions during the 1930s and 1940s.

Characteristics

Blue vein cheese is a unique category of mould ripened cheese, as it ripens from the interior as opposed to the exterior (like soft white cheese). It mostly has a strong tangy flavour, pungent aroma and a smooth and creamy texture. Blue vein cheese is distinguished by the blue-green veins of mould located throughout the body of the cheese. The veins are created during production when the cheese is 'spiked' or 'pierced' to allow oxygen in, which promotes the growth of the blue mould. Ranging from mild to strong, blue vein cheese is rich and buttery yet tangy with a pungent aroma, a smooth soft texture and a sometimes salty finish.

Blue vein cheese is available in various styles:

• Blue brie - a rich, creamy and subtle brie with a mild blue vein internally. This type of blue is perfect for newcomers. Try King Island Dairy Black Label Blue Triple Cream, King Island Dairy Lighthouse Blue Brie or King Island Dairy Discovery Ash Blue.
• Danish style blue - a sharp tasting blue with a salty bite. Maturing in wax results in a moist, sweet and slightly nutty character. Try King Island Dairy Roaring Forties, King Island Dairy Discovery Hot Waxed Blue or King Island Dairy Bass Strait Blue.
• Gorgonzola style blue - an earthy blue with fruity overtones. Try King Island Dairy Endeavour Blue.

Selection

Blue Brie

When selecting a blue brie, choose one that has subtle blue veining and a shiny appearance when cut. The rind should be damp but not too sticky and should not show any signs of breaking down.

Danish Style Blue

A Danish style blue should be selected if it is evenly veined with slight marbling. The interior should be slightly moist and not dull or grey.

Gorgonzola Style Blue

Select a gorgonzola style blue that has evenly distributed blue veins with subtle marbling around the veins. The natural rind should be dry to slightly sticky.

Storage

Depending on maturity, blue vein cheese can be stored in its original wrapper for between one and four weeks. The cheese should be stored with the cut face of the cheese against the original wrapper. Alternatively, wrap the cheese in waxed greaseproof paper. The cut surface of the cheese may dry a little so it will need to be cut regularly - at least every two weeks. Store the cheese in the warmest part of the fridge, the vegetable drawer. Freezing is not recommended.