What is Blue Cheese?
Blue cheese is made from cow's milk and is ripened with penicillin. Because of that, this cheese is streaked with blue edible mold throughout it's cream colored body. The texture is soft and crumbly with a flavor that is bold, pungent, piquant and a bit salty. Blue cheese is popular in dressings, and as a snack.
What does Blue Cheese Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
...Cheese starter is made from milk, or lab made and sold powdered or frozen. The starter is formed of healthy bacteria that quickly facilitates the process of raising the acidity levels in milk and changing it to lactic acid; a necessary aspect in cheese making. This helps the cheese to form and is used by cheese makers to aid in the process of creating their product.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Enzymes are living organisms. They are found in plants and are lab made by humans. These enzymes create specific reactions and are used in food production for this purpose. For example the enzyme called papain, which comes from papaya is used as a meat tenderizer. Some enzymes break down lactose, or keep the fermentation processes stable. Enzymes are commonly sold as powder, or in tablet form.
...Fungus, also known as food molds is a group of organisms that comprise yeast, mushrooms and molds that occur naturally in foods, such as blue cheese. Fungus organisms help the food product to develop in a satisfactory manner such as yeast which helps bread rise and beer become alcoholic. Many fungus are mushrooms which can be used whole or chopped in various dishes.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.