BLUE VEIN CHEESE

BLUE VEIN CHEESE

Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour.

The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.

Blue cheese is also identified by a peculiar smell that comes from cultivated bacteria. The flavour of the cheese depends on the type of blue cheese, shape, size, the climate of the curing and the length of ageing. But it generally tends to be sharp and salty. Some of the famous blue cheeses around the world are Roquefort from France, Gorgonzola from Italy and Stilton from England.

Blue cheese tastes best when served with crackers, pears, raisins, fruit bread and walnuts. Crumble the cheese and melt it into sour cream, plain yoghurt or mayonnaise as a dressing.

RECIPE OF THE DAY

MICROWAVE CHEESESCAKE

Ingredients

Crust:

• 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
• 8 tablespoons (4oz/120g) butter, melte

Filling:

• 1 cup (8oz/240g) cream cheese, room temperature
• 3/4 cup (6oz/180g) sugar
• 2 teaspoons vanilla extract
• 2/3 cup (5floz/150ml) cream
• 2 eggs* , room temperature
• Microwave Safe Mold

Instructions

• In a small bowl melt the butter in the microwave. Pour butter over graham cracker crumbs and mix until all the crumbs are coated and you've reached a sand like texture.
• To form the crust press the graham cracker and butter mixture into the bottom of a microwave safe cake mold. Refrigerate while making the filling.
• To make the filling whip the cream cheese and sugar in a large bowl with a hand mixer. Once light and fluffy add in the vanilla and the cream then mix to combine.
• Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
• Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
• Put in the microwave for and cook in 2 minute intervals. After 4 minutes my cheesecake had some bubbles on the stop and still a bit of a jiggle in the middle. (This cooking time is based on my microwave which is 1200WATTS so check your microwave wattage as your cook time may vary)
• Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!

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