Blue cheese was most likely created by accident. In ancient Europe, freshly pressed cheeses were stored in cold, humid caves as they aged. Naturally occurring mould on the cave walls found its way into the cracks of the cheese, and voilà: cheeses with beautiful blue-green veins were created. Today, specific strains of these ancient natural moulds are deliberately injected or poked into the cheese with long stainless-steel skewers. These modern blues are then aged and ripened to enhance mould development and create the varied and unique characteristics of the many blue cheeses we know and love.
Blue cheeses can vary in texture from soft to semi-firm. Some factors that determine a cheese's unique flavour are the milk used to make it, the season in which the milk was produced, the ripening process and the length of time the cheese was aged.
For blue newcomers, look for mild, creamy varieties, such as Barely Blue from Glengarry, Ontario, Tiger Blue from Poplar Grove, British Colombia or Rassembleu from La Table Ronde, Quebec. There are also double- and triple-cream Camembert- or Brie-style cheeses that make great starting points. Work your way up to Canada's award-winning Bleu Ermite and Bleu Bénédictin, both from Quebec. Purchase your Canadian blues from a reputable cheesemonger who will let you taste before you buy to find your perfect match. Once you have developed a taste for blue, there's no turning back!
Start off simply by crumbling blue cheese onto salads, pastas or grilled meats. Blues also pair deliciously with apples, pears, dried fruits and nuts (especially walnuts) for simple snacks. No matter which way you enjoy it, there is a Canadian blue out there for you.
Here are a few recipe ideas featuring blue cheese to inspire you:
• Arugula, Blue Cheese and Pear Salad
• Cobb-Style Salad with Canadian Blue Cheese
• Root Cellar Soup with Canadian Blue Cheese
• Whole Wheat Pasta with Blue Cheese Sauce
• Blue Cheese and Peppercorn Tenderloins
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