Ingredient
Blue cheese
Cheese veined with Penicillium, which breaks down fat into the sharp, peppery compounds that give it its bite. The styles differ more than the name suggests — Gorgonzola dolce is a spreadable cream, Roquefort is salt and sheep, Stilton sits between.
- Sourcing
- Cheese counter. Which blue a recipe wants usually matters: a dressing wants something salty and crumbly, a sauce wants something that melts.
- Varieties
- Roquefort, Gorgonzola, Stilton, Danish blue, Cashel Blue
- Quality cues
- Veining evenly spread rather than pooled, and a clean sharp smell. Ammonia means it is past its best.
- Substitutions
- Feta, for saltiness without the blue, Gorgonzola for Roquefort and vice versa
- Storage
- Wrap in waxed paper, not cling film — it needs to breathe, and plastic turns the rind slimy.
- Shelf life
- 3-4 weeks refrigerated
Nutrition
Per 100 g
- Calories
- 353 kcal
- Protein
- 21.4 g
- Fat
- 28.7 g
- Carbs
- 2.3 g
- Fibre
- 0 g
- Sugars
- 0.5 g
- Sodium
- 1146 mg
From USDA FoodData Central (#172175). Raw, edible portion.