Distinctive Features
Australian Blue Vein typically presents in a cylindrical or wheel form, weighing between 2 to 4 kilograms. Its rind is natural, thin, and often slightly sticky to the touch, with a pale yellow to light brown colour. The interior paste is ivory white, densely veined with Penicillium roqueforti, creating a dramatic blue and green marbled effect.
The texture is semi-soft and exceptionally creamy, almost spreadable at room temperature. It has a high moisture content, contributing to its lush mouthfeel. The flavour profile is robust and complex, starting with a pronounced saltiness that gives way to a deep, buttery richness and a sharp, peppery finish. This cheese matures for a minimum of three months, developing its characteristic piquancy.
Cheese Varieties
While Australian Blue Vein itself is a distinct style, several dairies produce their own interpretations. Some producers use a blend of cow’s milk and cream to create a double cream blue with even higher fat content. Others experiment with organic or biodynamic milk, appealing to a specific market segment. The core characteristics of the blue mould and creamy paste remain consistent across these varieties.
Regional variations are subtle but notable. Cheeses from the cooler climates of Tasmania often have a slightly firmer texture and a more intense saltiness. Those produced in Victoria might exhibit a milder, creamier profile. All genuine Australian Blue Vein cheese must be made within the country, though it does not hold a PDO or PGI status, allowing for creative freedom among artisans.
History and Traditions
Blue Vein cheese production in Australia began in the mid-20th century, inspired by European classics like Roquefort and Gorgonzola. Australian cheesemakers sought to create a blue cheese that could thrive in the local climate and cater to the national palate. The industry grew steadily, with pioneers adapting techniques to use readily available Holstein-Friesian cow’s milk, which is rich and plentiful across the country’s dairy regions.
The cheese became a staple on antipasto platters and in modern Australian cuisine. Its production is not tied to one specific region but is spread across key dairy areas like South Gippsland in Victoria, the Adelaide Hills, and Tasmania. These regions are also famous for their cool-climate wines, craft beers, and other artisan produce, creating a vibrant food culture. While it lacks ancient traditions, Australian Blue Vein is a celebrated part of the nation’s gourmet identity.
Production Process
The process begins with pasteurised cow’s milk, which is warmed and inoculated with starter cultures and Penicillium roqueforti spores. Rennet is added to coagulate the milk into a curd. The curd is then cut into small pieces to release whey, a crucial step for achieving the desired moisture content. The curds are lightly stirred before being hooped into moulds.
The young cheeses are salted, either by dry-salting or brining, to develop the rind and enhance flavour. They are then pierced with stainless steel needles to create channels for air, which allows the blue mould to develop internally. The cheeses are aged in humidity-controlled rooms at around 10°C for a minimum of three months. During this time, they are regularly turned and monitored to ensure even veining and perfect ripening.
Wine or Beverage Pairings
Australian Blue Vein pairs beautifully with bold, sweet wines that can stand up to its intensity. Australian fortified wines like Rutherglen Muscat or Topaque are classic local matches. Their rich sweetness and nutty complexity contrast wonderfully with the cheese’s saltiness and mould character. A late-harvest Riesling from the Eden Valley also provides a delightful balance of acidity and fruit sweetness.
Internationally, a French Sauternes or a Portuguese Port remains a timeless pairing. For beer lovers, a robust stout or a Belgian-style Dubbel offers malty notes that complement the cheese’s creaminess. Even a fine Scotch whisky, particularly a sherry-cask matured single malt, can be an exceptional partner, its smoky sweetness echoing the cheese’s deep flavours.
Suitable Fruit and Vegetables
Fresh pears and figs are exceptional partners for Australian Blue Vein. Their juicy sweetness and soft texture provide a perfect contrast to the salty, crumbly cheese. Dried fruits like apricots, dates, and sultanas concentrate this sweetness, offering a chewy counterpoint. A handful of walnuts or pecans adds a necessary crunch and earthy bitterness that rounds out the experience.
For vegetables, roasted beetroot is a stellar match. Its deep, earthy sweetness and tender flesh complement the blue mould notes. Caramelised red onion or a sweet tomato chutney can also bridge the flavours beautifully. A simple salad of bitter greens like radicchio or endive, dressed with a honey vinaigrette, cleanses the palate between rich bites of cheese.
Suitable Meat and Fish dishes
Australian Blue Vein is a fantastic addition to meat dishes. Crumbled over a perfectly grilled ribeye steak, it melts into a rich, salty sauce. It is also a key component in a classic steakhouse burger, adding a punch of flavour. For a more refined preparation, it can be stuffed into chicken breasts or mixed into a meatball mixture for a surprising and delicious twist.
While less common with fish, its bold flavour can stand up to oily varieties. Try it as a filling in smoked trout roulades or as a topping for a seared tuna steak. It is best used sparingly with seafood to avoid overpowering the delicate flavours. The cheese also pairs wonderfully with charcuterie, particularly salty cured meats like prosciutto or spicy salami.
Presentation
Remove Australian Blue Vein from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18-20°C, where its texture becomes creamy and its flavours fully express themselves. Present it on a large wooden board or a slate platter to provide a neutral backdrop that highlights the cheese’s dramatic veining.
Arrange the cheese as a whole wedge or pre-slice a few pieces to encourage guests to dig in. Use a dedicated cheese knife with a forked end for serving; this helps to cut through the firm paste and crumble the cheese without sticking. For eating, a simple cheese knife or a spreader is sufficient. Always ensure the cheese is the centrepiece, surrounded by its chosen accompaniments like fruit, nuts, and crackers.
Recipe Ideas
Blue Vein and Pear Galette
This rustic galette showcases the beautiful contrast between sweet fruit and salty cheese. The buttery pastry provides a crisp base that complements the creamy filling. It makes for an impressive yet straightforward starter or light lunch. Serve it warm with a drizzle of honey for an extra touch of sweetness.
The recipe is versatile and can be adapted with different seasonal fruits. The key is to slice the pears thinly so they cook evenly and become tender. The Australian Blue Vein melts into the gaps, creating pockets of intense flavour. This dish pairs wonderfully with a simple green salad dressed with a light vinaigrette.
- 1 sheet of ready-rolled shortcrust pastry
- 2 firm ripe pears, cored and thinly sliced
- 150g Australian Blue Vein cheese, crumbled
- 1 tablespoon honey, plus extra for drizzling
- 1 egg, beaten for egg wash
- Fresh thyme leaves for garnish
- Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.
- Unroll the pastry sheet onto the prepared tray. Arrange the pear slices in a concentric circle, leaving a 3cm border.
- Scatter the crumbled Australian Blue Vein cheese over the pears. Drizzle with one tablespoon of honey.
- Fold the pastry border over the edge of the filling. Brush the pastry with the beaten egg.
- Bake for 25-30 minutes, until the pastry is golden brown and the pears are tender.
- Remove from the oven, drizzle with extra honey, garnish with thyme, and serve warm.
Creamy Blue Vein Dip
This dip is a guaranteed crowd-pleaser for any gathering. It combines the tangy punch of blue cheese with the cool freshness of sour cream and herbs. It is incredibly quick to prepare, requiring no cooking, and its flavour improves if made a few hours ahead. It is perfect for dipping vegetable crudités, crackers, or even spicy chicken wings.
The smooth, spreadable consistency makes it versatile. You can thin it with a little milk for a dressing over a wedge salad. The key is to ensure the cheese is at room temperature before blending to avoid lumps. The walnuts add a welcome textural contrast and a nutty flavour that complements the cheese beautifully.
- 200g Australian Blue Vein cheese, at room temperature
- 250g sour cream
- 100g cream cheese, softened
- 2 tablespoons lemon juice
- 2 spring onions, finely sliced
- 50g walnuts, toasted and roughly chopped
- Fresh chives, finely chopped for garnish
- Salt and freshly ground black pepper to taste
- In a medium bowl, use a fork to mash the Australian Blue Vein cheese until relatively smooth.
- Add the sour cream, cream cheese, and lemon juice. Beat with an electric mixer or whisk until well combined and creamy.
- Fold through the sliced spring onions and half of the chopped walnuts. Season with salt and pepper.
- Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
- Before serving, garnish with the remaining walnuts and the fresh chives. Serve with your choice of dippers.
Similar Cheeses and Alternatives
For those who enjoy Australian Blue Vein, several other blue cheeses offer a similar experience. Danish Blue (Danablu) is a widely available cow’s milk blue with a slightly saltier and more crumbly texture. Gorgonzola Dolce from Italy provides a milder, creamier alternative with a less aggressive blue mould character. For a sheep’s milk option, Roquefort offers a sharper, more tangy and complex flavour profile with a distinctively moist and crumbly paste.
Within Australia, look for other locally produced blue cheeses that may use different milk types or aging techniques. Some artisans produce a goat’s milk blue, which is tangier and less creamy. For a stronger, more piquant experience, an aged Blue Vein or a Stilton-style cheese from a local producer would be an excellent choice. The world of blue cheese is vast, but Australian Blue Vein holds its own with its unique balance of creaminess and punchy flavour.
Australian Blue Vein cheese: Questions and answers
What are the best pairings for Australian Blue Vein cheese?
Australian Blue Vein cheese pairs wonderfully with sweet wines like Muscat or late-harvest Riesling to contrast its saltiness. Serve it with fresh pears, figs, walnuts, or honey for a balanced cheese board. It also complements robust beers, such as stouts, and cured meats like prosciutto for a savoury option.
What are good substitutes for Australian Blue Vein cheese?
If unavailable, you can substitute Australian Blue Vein cheese with other creamy blue cheeses like Gorgonzola Dolce or Danish Blue. These alternatives offer a similar balance of saltiness and creaminess, though the flavour profile may vary slightly. For a milder option, try a soft blue brie, but adjust seasoning as needed in recipes.
Is Australian Blue Vein cheese safe for everyone to eat?
Australian Blue Vein cheese is generally safe for most people when made from pasteurised milk, but pregnant women and those with compromised immune systems should avoid it due to the blue mould. Always check the label for pasteurisation details and consume it before the use-by date. If you have a mould allergy, consult your doctor before trying this cheese.
How long does Australian Blue Vein cheese last once opened?
Once opened, Australian Blue Vein cheese will stay fresh for up to two weeks if stored properly in the refrigerator. Keep it wrapped in wax paper or foil and place it in a sealed container to maintain its moisture and prevent odour absorption. Discard the cheese if you notice any off smells, excessive mould, or discolouration.
Where can I buy authentic Australian Blue Vein cheese?
Look for Australian Blue Vein cheese at well-stocked supermarkets, specialty cheese shops, or delis that carry artisan products. Many local dairies and online gourmet retailers also offer it, especially those based in Australian dairy regions like Victoria or Tasmania. Always check the label to ensure it is made in Australia for authenticity.
What is the proper way to cut Australian Blue Vein cheese?
Use a dedicated cheese knife with a forked tip to cut Australian Blue Vein cheese cleanly without it sticking. Slice or crumble the cheese depending on your recipe or serving style, ensuring each piece includes some of the blue veining. For wedges, cut from the centre outward to preserve its shape and presentation.
How do I eat Australian Blue Vein cheese for the best experience?
Enjoy Australian Blue Vein cheese on its own or paired with sweet fruits like pears and figs to balance its saltiness. Serve it with crusty bread, crackers, or nuts to complement its creamy texture and bold flavour. Always use a cheese knife to cut or spread it neatly for an optimal tasting experience.
Do I need to cool Australian Blue Vein cheese before serving?
Always remove Australian Blue Vein cheese from the refrigerator at least one hour before serving to bring it to room temperature, around 18°C to 20°C. This allows the cheese to soften and its full flavour and creamy texture to develop. Serving it cold will mute its complex taste and make it less spreadable.
What is the best way to store Australian Blue Vein cheese?
Wrap Australian Blue Vein cheese tightly in wax paper or foil to allow it to breathe while preventing it from drying out. Store it in the warmest part of your refrigerator, ideally in a vegetable drawer at around 4°C to 7°C. Check the cheese regularly and rewrap it if any moisture builds up to avoid mould spoilage.
How should I use Australian Blue Vein cheese in cooking?
Australian Blue Vein cheese is excellent for crumbling over steaks or burgers to add a rich, salty flavour. It melts beautifully into sauces, dips, and pastries, enhancing them with its creamy texture. You can also stuff it into chicken or mix it into meatballs for a gourmet twist.