The Fresh Food Club
print Print this page

Blue Cheese

In season all year

Food Description:

Blue cheese is a general classification of cow's milk and/or goat's milk cheeses with a blue or blue-green mould.

Roquefort from France, Stilton (England), Gorgonzola (Italy), Danablu (Denmark) and Maytag Blue Cheese are just a few of the many well known blue cheeses, however, Roquefort, made from unpasteurised milk is unavailable in this country due to the threat of the listeria bacteria.

The blue mould in these cheeses is due to mould spores from Penicillium. Originally each of these cheeses were produced in caves, where the mould was naturally present. This combined with the unique nutrients that the mould grew on in the caves affected the flavour, texture and blue-green colour of the mould in each cheese. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mould. Most blue cheeses today are either injected with the mould, or the mould is mixed right in with the curds to ensure even distribution of the mould. Most of these cheeses must still be aged in the original caves where they were developed to bear the name.

Pregnant women should avoid blue cheese.

General Information:

Category: Cheese
To Buy: Blue cheese should be eaten in moderation as it is a saturated fat - if enjoying small quantities of it on special occasions treat yourself to a good quality, aged blue cheese from a good deli or special cheese outlet. Avoid those wrapped in plastic as often they bear a plastic flavour.
To Store: Store soft blue cheese in an airtight container - hard blue cheese should be wrapped in wax paper then wrap the waxed paper in plastic.
Tips and Tricks: A small amount of blue cheese crumbled into a green salad with sliced pears is delicious.

Nutrition (Per serve):

Weight (grams): 30
Carbohydrates, g: 0.0
Fat (g): 9.7
Monosaturated Fat , g: 2.7
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Energy (kJ): 465
Protein (g): 6.1
Saturated Fat, g : 6.2
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.