Cooking Lesson #932: Roquefort Crackers with a Kick

…from the Perspectives’ Kitchen

How you doin’? Do you ever wonder how certain foods were discovered? For example, the person who tried to eat an egg for the first time.  Can you imagine… “that chicken just pooped that white thing out of its hind end… and I think I want to eat it.” Or what about honey or mushrooms? And then there’s “blue cheese. Who would have been brave enough to gobble down a fist full of moldy milk? Well, someone had to be the first.
 
So, what’s the big deal about blue cheeses?  In the realm of cheesemaking, there are few varieties as distinctive and intriguing as blue cheese. With the characteristic veins of blue-green mold, pungent aroma, and sharp, salty flavor, it has captivated cheese enthusiasts for centuries. But how did this unique delicacy come to be?
 
The exact origins of blue cheese are shrouded in mystery, but one widely accepted theory traces its roots back to ancient times. It is believed that cheesemakers in caves accidentally introduced mold spores into their cheeses during the aging process. These spores, likely from the genus Penicillium, found a hospitable environment within the cheese and began to grow, creating distinctive blue-green veins and imparting a unique sharp flavor profile.
 
Initially, the presence of mold in cheese was considered a defect, and such cheeses were often discarded. However, over time, some cheesemakers began to recognize the unique qualities of these “moldy” cheeses and intentionally introduced mold spores into their products.
 
Today, there exists a wide variety of blue cheeses, each with its own unique flavor profile and characteristics. Some of the most famous and beloved blue cheeses include:

• Roquefort: This French cheese, produced in the Roquefort-sur-Soulzon region, is considered one of the oldest and most renowned blue cheeses. It is characterized by its sharp, salty flavor and crumbly texture.
• Gorgonzola: Originating from Italy, Gorgonzola is known for its creamy texture and mild, buttery flavor. It is often used in cooking and as a table cheese.
• Stilton: This English blue cheese is known for its rich, complex flavor and distinct blue veins. It is often paired with port wine or served as a dessert cheese.
• Cabrales: Hailing from Spain, Cabrales is a pungent and flavorful blue cheese made from cow’s milk and goat’s milk. It is often aged in caves and has a slightly smoky flavor.
• Blue Cheese: from the Americas has become a versatile ingredient in various culinary creations. Its sharp, salty flavor and creamy texture add a distinct dimension to dishes ranging from salads and pasta to soups and sauces. It is also a popular choice for cheeseboards and as a dessert cheese, often paired with sweet accompaniments like honey or fruit.

In addition to its culinary appeal, blue cheeses may also offer certain health benefits. It is a good source of calcium, protein, and vitamins, and some studies have suggested that the mold cultures in blue cheese may have probiotic properties, potentially benefiting gut health. However, it is important to consume blue cheese in moderation due to its high fat and sodium content.
 
Just like wine, the terroir, or the specific environment in which blue cheese is produced, plays a significant role in shaping its flavor and characteristics. Factors such as the climate, the type of milk used, and the aging conditions all contribute to the unique flavor profile of each blue cheese.
 
For the most part, I like to spread room temperature blue cheeses on crackers. But, when I have the time, I like to make crackers with blue cheeses. Here is my Roquefort Cracker with a Kick where the blue cheese is the major ingredient.
 
Prep time:  25 minutes
Chill time:  12 hours
Bake time:  8 minutes per batch
Yield:  60 small crackers
 
Ingredients 
1/4 pound unsalted butter, room temperature
1/2 pound of Roquefort cheese, room temperature
1 cup of all-purpose flour
1/4 teaspoon cayenne (a little less to decrease the kick)
1/2 teaspoon sea salt
2 tablespoons black poppy seeds (optional)
 
Directions

1. Using an electric stand mixer beat the butter and cheese together.
2. Add the flour and the cayenne.  Beat until smooth.
3. Divide the dough into two equally sized pieces, then shape each one into a log (for 60 crackers, aim for 1½ inches wide) and wrap with wax paper.
4. Refrigerate for at least 12 hours.
5. When ready to bake, preheat the oven to 400˚ F.
6. Using a sharp knife, slice off quarter-inch thick rounds from the chilled logs.
7. Place the crackers on a baking sheet, sprinkle with poppy seeds (if using), and bake for 8 minutes, or until light brown around the edges.
8. Cool completely on a rack before eating or storing in an airtight container.

ChefSecret:  The key to a successful batch of Roquefort Crackers is room-temperature ingredients—both the blue cheese and the butter should be soft and warm—cold dairy won’t mix well.

Quip of the Day: My friend told me he hated blue cheese because it's literally just cheese with bacteria. I told him to stop discriminating against other cultures.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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