Recipes with blue cheese: the most delicious recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not so long ago, the attitude of the public towards blue cheese was skeptical. Its exquisite taste was enjoyed only by gourmets who want to constantly get new taste sensations from various products and combinations. Today, recipes with blue cheese are very popular. In cooking, it can act as an independent dish, used to make sauces, salads, soups and even desserts.

Varieties of mold

The main and popular types of blue cheese are made from cow's milk, less often a product obtained from goats is used for this purpose. There are several dozen types and varieties of blue cheese, but not all of them are widely used. Most often there is a cheese with white mold, which covers the product only on the outside. For its preparation, varieties of white mold are used.

No less popular is cheese with blue and green mold, sucha variety of mold fungi is considered noble, and the product with its content has a piquant sweetish taste and a rather pleasant aroma. With the help of a special needle, special holes are made in the head of the cheese, where the mold is later settled, and the product is left for ripening.

Recipes with blue cheese often include a fermented milk product with red mold spores. In addition to exposure to specific types of mold, manufacturers use wine, cider or red vodka to make.

Benefits and harms

From the moment the amazing product appeared to the present, there has been constant debate about the usefulness and possible harm from eating spicy cheese. Blue cheese dishes, whose recipes include a wide variety of ingredients, are gaining more and more popularity every year. This factor is justified by the undoubted benefits of the product.

• High calcium content necessary for the full formation of the bone skeleton, nails, teeth of a person. Addition in the form of noble varieties of mold, helps to more efficient absorption of the product.
• For muscle tissue, he althy cheese contains protein and protein, amino acids necessary for athletes and people who want to gain muscle mass. Regular use of the product will help not only maintain tissue in good shape, but also promote their growth.
• Blue cheese has a variety of vitamins needed for normal metabolism. In addition, the presence of phosphorus s alt reduces the risk of developing diseases of the gastrointestinal tract.
• Useful trace elements, minerals contribute to the formation of melanin, which is necessary for the regeneration of the skin and epidermis cells.

Harmful properties of the product for the human body have not been established, however, despite this, it still has a number of contraindications. Moldy cheese is not recommended by he alth food experts for people suffering from various degrees of obesity. The high fat content of the product does not allow it to be fully absorbed in the body with impaired metabolism.

How to cook at home

Despite its popularity, this is a rather expensive product that is not available to every buyer. An alternative can be homemade blue cheese, the recipe for which is simple and straightforward. To get a semi-hard cheese with a delicate, buttery texture and piquant taste, it is enough to prepare a set of necessary components:

• cow's milk - 8 liters;
• hard cheese starter - a quarter of a teaspoon;
• rennet enzyme - ¼ tsp;
• rock s alt - 1 tbsp. spoon;
• mold spores - 0.01

To make cheese at home, milk must be heated over low heat to a temperature of 30-35 degrees. Sourdough and mold are distributed alternately on the surface of warm milk. With smooth movements from the bottom up, the mass is stirred with a slotted spoon, distributing the components. After that, the milk is left for 30 minutes to infuse the starter.

In a separate container, dilute s alt and rennet in 30 ml of warm waterenzyme, which, after complete dissolution, is added to milk, everything is mixed again and kept at room temperature for 1.5-2 hours. After a while, a thick clot is formed from the milk, which is cut into large pieces with a long knife or skewer. The colander is covered with gauze in several layers or with a dense cloth, where pieces of the future cheese are subsequently transferred.

To make a quality product at home, you should strictly follow the recipe. Homemade blue cheese is somewhat different from a store-bought product, but its taste will undoubtedly delight lovers of savory combinations.

After the whey has separated from the clots, the fabric (gauze) is tied into a bag, placed on a cutting board, a weight of 3-4 kg is placed and left for 4 hours. The form for the future cheese is covered with a soft cloth that absorbs moisture well, the cheese mass is laid out in it in small pieces, pressing them tightly. The surface is covered with a cotton napkin and the product is kept for 48 hours at room temperature. Several times a day, the mass is turned over in the form and again covered with a cloth.

After two days, the cheese is taken out of the mold, the fabric is removed and left for 24 hours to air. With a knitting needle or a wooden skewer, frequent punctures are made so that the mold spreads evenly over the cheese. In this form, the cheese ripens at a temperature of +5 degrees for 3-4 weeks.

Salad recipe

The simplest and most delicious dish is a salad with blue cheese. There are a wide variety of recipes for its preparation, depending on your favorite set of related products and the rules for combining ingredients. One quick and easy salad includes:

• Iceberg lettuce - 1 piece;
• red onion - 1 pc.;
• red cabbage - ½ medium heads;
• olive oil - 2 tablespoons;
• wine vinegar - 50 ml;
• 5-6 cloves of garlic;
• blue cheese - 40g;
• s alt, ground pepper to taste.

Cabbage and onions are cut into strips, fried for 4-5 minutes at low heat for 1 tbsp. a spoonful of olive oil, cool and squeeze out excess liquid. Lettuce leaves can be torn with your hands into small pieces, mixing with cabbage and onions. The cheese is broken into small pieces, combined with vinegar, olive oil, chopped garlic and s alt. The salad is seasoned with the resulting sauce, sprinkled with ground pepper.

Pear pairing

Pear with blue cheese has an excellent combination. The recipe for a gourmet appetizer requires the following ingredients:

• fresh and dried pear slices;
• blue cheese;
• whole grain bread;
• mayonnaise.

A square container is covered with cling film, a dried pear is laid out, a thin lattice of mayonnaise is made using a confectionery bag. The next layer is distributed with a small crumb of cheese and covered with thin slices of bread without crusts, evenly covering the surface. Bread is poured with mayonnaise, spreadplates of fresh pear and sprinkle with cheese crumbs. Drizzle lightly with mayonnaise and make another ball of bread slices.

The dish is covered with cling film, a cutting board is placed, pressed down with a load and kept in the refrigerator for 3-4 hours. The finished appetizer is freed from the film, cut into uniform squares, turned over so that the dried pears are on top, stick a skewer and serve.

Cheese based sauces

Dishes with blue cheese, whose recipes include creamy sauces, are especially tender and piquant. To make a dairy dressing, blue cheese is melted in milk or cream over low heat. The sauce is brought to taste with sour cream, aromatic herbs.

It is important to remember: a he althy product has a unique, specific flavor that should not be clogged with too spicy flavors. The perfect combination gives cheese with nutmeg, cinnamon, ground pepper.

Trout recipe

Excellent taste of the dish can be obtained by combining lightly s alted trout with blue cheese. Recipes for such snacks may differ slightly from each other with the addition of various components. To prepare the dish, the fish is cut into thin slices. The cheese is kneaded with a fork, greens, spices and other types of soft cheese that do not have a pronounced taste are added.

Put a little stuffing into the trout slices, roll up and leave for 1-2 hours in the refrigerator. The finished appetizer is served on an oval dish, for decoration.use parsley leaves, fresh pear slices, lemon wedges.

Sandwiches and canapes

Very often, blue cheese is used to prepare snacks in the form of sandwiches and all kinds of canapes. It is served on thin slices of black, rye, whole grain bread. A product with a bright specific taste can act as an independent dish that does not require additional components.

Canape on skewers is an easy-to-prepare, but tasty and presentable snack. In combination with blue cheese, seedless grapes, cherry tomatoes, shrimp, mussels, red fish can act. Uniform cubes of various products are strung on a wooden skewer in any sequence, creating a chaotic color combination.

Combination with other products

For the preparation of soups, sauces and snacks, blue cheese is very often used. Recipes differ in cooking technology, heat treatment method and combination with other ingredients. The value of a savory product is due to its unusual taste, so it is important to consider taste compatibility when preparing a dish.

Delicate creamy taste of cheese is ideally combined with seafood, fruits such as pineapple, grapes, pears. For the preparation of desserts, it is often combined with nuts, dried fruits and citrus fruits. They favorably emphasize and set off the noble taste of the product and preserve its delicate aroma.

Pumpkin in pots

Very popularuses a recipe - cheese with white mold in combination with pumpkin and pear. To prepare the dish, the pumpkin, peeled from the skin and seeds, is cut into small cubes, baked in the oven until half cooked. The pear is cut into large slices, sprinkled with lemon juice, goat cheese is broken into arbitrary pieces.

Pumpkin, white mold cheese, pear, goat cheese are placed in clay pots, filling the container to the top. In a separate bowl, prepare a dressing of creamy yogurt, a few teaspoons of cognac and chopped garlic. Add s alt and ground black pepper to your taste. Dressing is poured over the components in a pot and baked in the oven for 30-40 minutes at a temperature of 200 degrees.

Submission Rules

Modern cooking offers various recipes with blue cheese. However, often a useful product acts as an independent dish. In this case, it is necessary to take into account the basic rules of presentation. Cheese is cut into thin slices, always served on bread or slices of bread without a crust. Complement the serving with grapes, nuts, fruit platter.

Most often, the taste of blue cheese is perfectly expressed in combination with grape dry or semi-sweet wine. From alcoholic beverages cognac, brandy or rum are also suitable. A piquant product is not served with meat or fish dishes. This combination is unacceptable according to the rules of nutrition.