Introduction to Blue Cheese

Julie: Welcome to Le Gourmet.TV we’re in the LCBO events kitchen today with Luke from Rosenborg Cheese. Luke: Julie thanks for having me over. It’s a pleasure being here today and talked about Blue Cheese. Julie: When I think of Rosenborg always think of Blue Cheese but what exactly is Blue Cheese? Luke: Danish Blue Cheese. Dates to about 200 years old that an adventurous such cheese maker went on a trip and along is the voyage he passed by France and he exposed to some interesting Blue Cheese is there. So he brought he back that cheese making knowledge to Denmark and started making Blue Cheese at that time. About 200 years ago. Julie: So this is in an event Blue Cheese but they kind of expanded on it. Luke: Expanded exactly, that’s the right word— Julie: What makes it Blue Cheese? Luke: What makes a Blue Cheese? It’s a cultured that will inject at the beginning of the process. We mix it with the milk and at the beginning the will is the will of white cheese. The Blue Cheese culture is activated when its expose to oxygen and as such we take the will of white cheese of that moment and we pierce it with this things of spice so it gives passage to oxygen through the will so if you see a will of blue cheese, you’ll see blue on the surfaced and also along all those tiny passages. So that’s why the will is a vain with blue culture. Julie: It seems that the blue mold expense beyond that. Cheese is not compressed or how is that happen? Luke: No when we pour the milk into the forms when we make the cheese its not to press cheese. It is deposited and by gravity makes the will. Julie: Also it leaves, the process itself because you don’t compress it. These all the kind of space in between so that’s why they are. That’s why it’s expensive. Luke: And it allows passage for the blue culture to develop. Julie: Tell me the name Rosenborg and why there’s a castle? Luke: The Rosenborg name comes from the name of the castle that belongs to the royal family in Copenhagen, Denmark. It was built by Christian IV. That was the king of the Danish at that time. Julie: But it seems that there is more than one type of Blue Cheese. Luke: Yes there’s a one variety of Blue Cheese. When you go to the grocery store, you see Blue Cheese and you think Blue Cheese is Blue Cheese and Blue Cheese far from that. There’s a wide variety of taste profile in Danish Blue Cheeses. Julie: Now if I have more questions where can I go? What’s the website? Luke: www.Rosenborg.com. We have recipes for any applications from appetizer to dessert. From full course meal to a snacks, you’ll be surprise that what you can find there. Julie: So if you’d like more information of Rosenborg Blue Cheese just click on the video and it will open up a new page. Thanks for coming to www.legourmet.TV. Stop by again on another day.