Discovering Queijo Coalho Cheese from Brazil
Queijo Coalho, pronounced as “Kay-zho-co-al-yo,” is an iconic dairy delicacy of Brazil with a rich history that stretches back to […]
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Skewered Cheese
Definition and Scope
Skewered cheese refers to cheeses that are pierced with rods or skewers during production. This technique creates internal channels that expose more surface area to air. It is a deliberate step in certain cheese-making processes rather than a serving method.
The primary purpose of skewering is to facilitate the controlled introduction of oxygen into the cheese’s interior. This promotes specific mold growth and enzymatic activity essential for ripening. The method is most famously associated with the development of blue veins in blue cheeses.
Production Technique
The skewering process occurs after the cheese curds have been formed and pressed into wheels. Workers use long, sterile needles or rods to pierce the cheese repeatedly. The number, pattern, and timing of these piercings are carefully calibrated for each cheese variety.
This aeration encourages the growth of Penicillium roqueforti or other mold cultures already present in the curd. The mold metabolizes the cheese’s interior, breaking down fats and proteins. This biochemical activity is crucial for developing the characteristic flavor and texture of the final product.
Sensory Profile
Skewered cheeses typically exhibit a pronounced piquancy and complex flavor notes. These can range from spicy and peppery to earthy and savory, depending on the specific mold strain and milk type. The texture often becomes creamy or crumbly as the mold softens the paste.
The visual profile is dominated by the marbling effect of blue-green mold veins radiating from the air channels. The aroma is robust, frequently described as pungent or tangy with cellar-like undertones. The balance between saltiness, creaminess, and mold-derived sharpness defines its quality.
Culinary Uses
These cheeses are most commonly served as a table cheese or featured on cheese boards. Their bold flavors pair exceptionally well with sweet accompaniments like honey, figs, and certain wines. Port and Sauternes are classic beverage pairings that complement the cheese’s intensity.
In cooking, skewered cheeses are crumbled over salads, melted into sauces, or baked into pastries. They add a sharp, salty dimension to dishes like steak toppings, pasta sauces, and gourmet burgers. Their flavor concentration means a small amount can significantly impact a recipe.
Regional Examples
Roquefort from France is a quintessential skewered cheese made from sheep’s milk. It is aged in the natural Combalou caves of Roquefort-sur-Soulzon. Its protected designation of origin status mandates specific production methods, including precise skewering.
Stilton from England and Gorgonzola from Italy are other prominent examples. Stilton’s cylindrical shape is pierced radially to create its distinctive blue veins. Gorgonzola Dolce is skewered less intensively than its Piccante counterpart, resulting in a milder, creamier cheese.