The volatile compounds in blue cheese reveal aromas of butter, spice, spiciness, fruit, meat, flowers, coffee and cocoa. There are also fatty acids, such as glutamate (part of the fifth taste: umami), that support the whole, providing a richness of flavour and expressiveness in the mouth.
Moderate blue cheeses
Complementary Ingredients
- Nori seaweed
- Dark chocolate
- Crustaceans
- Turmeric
- Cooked spinach
- Ginger
- Ginger
- Lychee
- Soy sauce
- Shiitake
Wine & Complementary Drinks
- Belgian beer (abbey toast)
- Moscatel (Muscatel)
- Port wine LBV
- Sauternes
- Semillon (Australia)
Strong blue cheeses
Complementary Ingredients
- Kombu seaweed
- Anchovies
- Cocoa
- Beef
- Plum
- Asparagus
- Mango
- Asparagus
- Oyster
- Pear
Wine & Complementary Drinks
- Extra strong beer
- Bourbon
- Pedro Ximénez
- Sherry
- Vintage Port (15 years and under)
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.