For many cheese enthusiasts, blue cheese is the holy grail of dairy delights. With its pungent aroma, tangy flavor, and velvety texture, it’s no wonder why blue cheese is a staple in many upscale restaurants. Yet, when it comes to enjoying blue cheese at home, many people are left wondering why their supermarket purchases can’t replicate the same magic they experience at their favorite eateries. In this article, we’ll delve into the reasons why blue cheese is often better at restaurants, exploring the factors that contribute to its superior quality and taste.
The Art of Affinage: The Key to Restaurant-Quality Blue Cheese
One crucial aspect that sets restaurant blue cheese apart is the art of affinage, or cheese aging. While many supermarkets may carry a variety of blue cheeses, the majority are mass-produced and lack the tender loving care that a skilled affineur brings to the table. Restaurant suppliers, on the other hand, often work directly with small-batch cheese makers who meticulously monitor every step of the aging process.
This attention to detail is critical, as blue cheese requires a precise balance of temperature, humidity, and bacterial cultures to develop its signature flavor and texture. A skilled affineur will carefully select and age each wheel of cheese, regularly monitoring its progress and making adjustments as needed to ensure that the final product is nothing short of exceptional.
The Science Behind Blue Cheese Aging
To understand the importance of affinage, it’s essential to grasp the science behind blue cheese aging. Blue cheese production involves introducing a type of mold, typically Penicillium roqueforti, to the cheese’s curd. The mold grows within the cheese, breaking down fats and proteins to create a strong, pungent flavor.
As the cheese ages, the mold continues to develop, and the cheese’s texture evolves from a firm, crumbly consistency to a creamy, spreadable one. This process can take anywhere from several weeks to several months, depending on the type of blue cheese being produced.
A skilled affineur must carefully control factors such as temperature, humidity, and oxygen levels to promote the growth of the desired mold cultures. If the conditions are too warm or humid, the mold may grow too rapidly, resulting in an overpowering flavor or an unpleasant texture. Conversely, if the conditions are too cool or dry, the mold may not develop at all, leaving the cheese tasting bland and uninteresting.
The Role of Temperature in Blue Cheese Aging
Temperature plays a critical role in blue cheese aging, as it affects the rate at which the mold grows and the cheese ripens. Ideally, blue cheese should be aged at a consistent temperature between 35°F and 45°F (2°C and 7°C), with a relative humidity of 80-90%. This allows the mold to grow at a steady pace, while preventing the growth of unwanted bacteria or yeast.
In a restaurant setting, the affineur has greater control over the aging environment, ensuring that the cheese is aged at the optimal temperature and humidity levels. In contrast, supermarket blue cheese may be stored at warmer temperatures, which can accelerate the aging process and result in an unbalanced flavor.
The Importance of Sourcing High-Quality Milk
Another critical factor that contributes to the superior quality of restaurant blue cheese is the sourcing of high-quality milk. Many restaurant suppliers work directly with small, family-owned dairy farms that produce milk from grass-fed cows, sheep, or goats. This milk is often richer and more nuanced than its commercially produced counterparts, with a higher fat content and a more complex flavor profile.
In contrast, mass-produced blue cheese may be made from milk that comes from larger, industrial-scale dairy farms. This milk may be more bland and lack the depth of flavor that comes from grass-fed animals.
The Benefits of Grass-Fed Milk in Blue Cheese Production
The benefits of grass-fed milk in blue cheese production are twofold. Firstly, grass-fed animals produce milk with a higher fat content, which results in a richer, creamier blue cheese. Secondly, the unique terroir of the pasture where the animals graze imparts a distinct flavor profile to the milk, which carries over into the final cheese.
For example, milk from cows grazing on the lush pastures of rural France may produce a blue cheese with a subtle, earthy flavor, while milk from sheep grazing on the rugged hills of rural Spain may produce a cheese with a tangier, more herbaceous note.
The Magic of Handcrafted Blue Cheese
Restaurant blue cheese is often handcrafted, with each wheel carefully shaped and aged by skilled artisans. This level of attention to detail is impossible to replicate on a mass-produced scale, where machines and automated processes are used to streamline production.
Handcrafting blue cheese allows the cheese maker to carefully monitor every step of the process, from the introduction of the mold cultures to the final aging process. Each wheel is carefully turned and monitored, ensuring that the cheese develops a consistent flavor and texture throughout.
The Human Touch in Blue Cheese Production
The human touch in blue cheese production is essential, as it allows the cheese maker to make subtle adjustments and decisions that can greatly impact the final product. A skilled cheese maker can detect even the slightest variation in temperature, humidity, or bacterial cultures, making adjustments as needed to ensure that the cheese develops the desired flavor and texture.
In contrast, mass-produced blue cheese may be produced using automated processes, where machines introduce the mold cultures and monitor the aging process. While this can result in a consistent product, it often lacks the nuance and complexity of handcrafted blue cheese.
The Impact of Storage and Handling on Blue Cheese Quality
Finally, the way blue cheese is stored and handled can greatly impact its quality and flavor. Restaurant blue cheese is often stored in a dedicated cheese cave or aging room, where the temperature, humidity, and light levels are carefully controlled. This allows the cheese to age slowly and naturally, without the risk of contamination or spoilage.
In contrast, supermarket blue cheese may be stored in a refrigerated case, where it is exposed to fluorescent lighting, temperature fluctuations, and other environmental stressors. This can cause the cheese to degrade more quickly, resulting in an unbalanced flavor and texture.
The Ideal Storage Conditions for Blue Cheese
To maintain the quality of blue cheese, it’s essential to store it in an environment that is:
- Cool: Between 35°F and 45°F (2°C and 7°C)
- Humid: With a relative humidity of 80-90%
- Dark: Away from direct sunlight and fluorescent lighting
- Stable: With minimal temperature fluctuations and vibrations
By storing blue cheese in these ideal conditions, restaurants can ensure that their blue cheese remains at its best, with a rich, complex flavor and a creamy, spreadable texture.
Conclusion: The Quest for the Perfect Blue Cheese
In conclusion, the combination of skilled affinage, high-quality milk, handcrafting, and proper storage and handling all contribute to the superior quality of restaurant blue cheese. While mass-produced blue cheese may be more affordable and widely available, it often lacks the nuance and complexity of its artisanal counterparts.
For cheese enthusiasts seeking the ultimate blue cheese experience, seeking out high-end restaurants or specialty cheese shops that source their blue cheese from small-batch, artisanal producers is the way to go. By supporting these producers and suppliers, we can ensure that the art of blue cheese making continues to thrive, and that we can all enjoy the rich, complex flavors and textures that make blue cheese so beloved.
Why is blue cheese from restaurants better than what I find in supermarkets?
Blue cheese from restaurants is often of higher quality than what is found in supermarkets because restaurants typically source their blue cheese from specialty cheesemongers or directly from the producers themselves. This allows them to get a fresher, more nuanced product that has been handled and stored properly.
In contrast, supermarket blue cheese is often mass-produced and subject to a longer supply chain, which can affect its flavor and texture. Additionally, restaurants often have a higher turnover of blue cheese, which means they can offer a fresher product to their customers.
What is the typical aging process for blue cheese?
The typical aging process for blue cheese can vary depending on the type, but most blue cheeses are aged for a minimum of 6 weeks to several months. During this time, the cheese is regularly turned and monitored to ensure that it develops the desired veining and flavor. Some blue cheeses, like Roquefort, are aged for up to a year or more, which gives them a more intense, pungent flavor.
It’s worth noting that the aging process is critical to the development of blue cheese’s signature flavor and texture. If the cheese is not aged long enough, it may not develop the necessary veining or flavor compounds that give blue cheese its characteristic taste and aroma.
How does the type of milk used affect the flavor of blue cheese?
The type of milk used to make blue cheese can have a significant impact on its flavor. Blue cheese made from cow’s milk, like Roquefort or Gorgonzola, tends to be richer and creamier, with a more subtle flavor. Blue cheese made from sheep’s milk, like Roquefort or Shropshire Blue, tends to be nuttier and slightly sweet, with a more pronounced flavor.
The milk itself can also affect the flavor of the blue cheese, with grass-fed milk producing a more nuanced, complex flavor and grain-fed milk producing a milder flavor. Additionally, the quality of the milk can also impact the final flavor of the blue cheese, with high-quality milk producing a more balanced and refined flavor.
What role does veining play in the flavor of blue cheese?
The veining in blue cheese, which is created by the introduction of a type of mold or bacteria, plays a critical role in its flavor. The veins themselves are actually pockets of oxygen that allow the mold to grow and develop, which in turn contributes to the cheese’s flavor and aroma.
The type and amount of veining can also affect the flavor of the blue cheese, with more heavily veined cheeses having a stronger, more pungent flavor. The veining can also contribute to the cheese’s texture, with more veined cheeses having a creamier, more spreadable texture.
Can I age blue cheese at home?
Yes, it is possible to age blue cheese at home, but it requires careful attention to temperature, humidity, and handling. Blue cheese should be stored in a cool, humid environment, such as a wine fridge or a cheese cave, where it can be monitored and turned regularly.
However, aging blue cheese at home can be a challenging process, and it may not produce the same level of quality as commercially aged blue cheese. Additionally, there are food safety considerations to take into account, as blue cheese can be a breeding ground for bacteria and other microorganisms.
Is it worth the extra cost to buy high-end blue cheese?
Yes, high-end blue cheese is often worth the extra cost. High-end blue cheese is typically made from high-quality milk, has been aged to perfection, and has been handled and stored with care. This results in a more complex, nuanced flavor and a better texture.
Additionally, high-end blue cheese is often produced in smaller batches, which allows for more attention to detail and a greater focus on quality. While the cost may be higher, the flavor and overall experience of high-end blue cheese can be truly exceptional.
Can I use blue cheese in cooking, or is it best served as a table cheese?
Blue cheese can be used in a variety of dishes, from salads and pasta to sauces and marinades. It adds a pungent, tangy flavor that can elevate a wide range of ingredients.
That being said, blue cheese is also a wonderful table cheese, perfect for serving with crackers, fruit, or bread. Its strong flavor makes it a great addition to a cheese board or as a standalone snack. Ultimately, the choice of how to use blue cheese depends on personal preference, but it is a versatile ingredient that can be used in many different ways.