Sauermilchkäse – A Traditional Austrian Cheese
Discover Sauermilchkäse, a tangy Austrian cheese made from soured milk. Perfect for bold cheese lovers seeking authentic Alpine flavors.
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Grey Mould Cheese
Definition and Scope
Grey mould cheese refers to a category distinguished by surface-ripening with Penicillium mould cultures. These cheeses develop characteristic greyish-blue or greenish rinds through controlled fungal growth. The mould contributes to both flavor development and textural changes during maturation.
This classification includes varieties like Roquefort, Gorgonzola, and Stilton. These cheeses share the fundamental characteristic of intentional mould inoculation. They represent a significant segment within the broader blue cheese family.
Production Process
Production begins with pasteurised or raw milk coagulation using rennet. The curd is cut, drained, and often lightly pressed to form wheels. Before aging, producers introduce specific Penicillium strains through needling or mixing into the curd.
During aging, cheeses are stored in temperature and humidity-controlled environments. The mould requires oxygen to develop, necessitating periodic piercing. This process typically lasts from several weeks to several months depending on the variety.
Sensory Profile
Grey mould cheeses exhibit pronounced savory, piquant flavors with varying intensity. Their aroma ranges from earthy and mushroom-like to sharply pungent. The presence of mould creates distinctive peppery or spicy notes.
Texture varies from crumbly and dry to creamy and spreadable. The mould veins create marbling patterns throughout the paste. Salt content is generally moderate to high, balancing the bold fungal characteristics.
Culinary Applications
These cheeses function well as table cheeses when served at room temperature. They pair effectively with sweet accompaniments like honey, figs, or pears. Full-bodied red wines and dessert wines complement their strong flavors.
In cooking, they add depth to sauces, dressings, and stuffings. Crumbled grey mould cheese enhances salads and meat dishes. Their melting properties make them suitable for grilled preparations and baked dishes.
Regional Examples
France produces Roquefort from sheep’s milk in the Aveyron region. This protected designation of origin cheese ages in natural limestone caves. Its distinctive veining and sharp flavor make it internationally recognized.
Italy’s Gorgonzola comes in two varieties: dolce (mild) and piccante (sharp). Stilton represents the English tradition, with its cylindrical shape and crumbly texture. These regional specialties demonstrate the diversity within this cheese category.