Bleu du roi is a term that is predominantly used in the context of cheese. It refers to a specific type of blue cheese that is traditionally produced in France. The phrase itself translates to "blue of the king" in English, which alludes to its historical association with royalty.
Bleu du roi cheese is characterized by its distinctive blue or green veins that run throughout its creamy white or ivory-colored body. It has a semi-soft to soft texture with a crumbly consistency, making it easily spreadable. The flavor profile of Bleu du roi is rich, complex, and slightly tangy, with a notable salty and earthy taste. It often leaves a lingering, pleasant aftertaste that is highly appreciated by cheese connoisseurs.
The production of Bleu du roi cheese involves the inoculation of Penicillium roqueforti or Penicillium glaucum mold spores into the curds, which promotes the growth of the characteristic blue veins. The cheese is typically aged for several weeks to develop its flavor and texture.
Bleu du roi is commonly enjoyed on its own as a cheese course, but it also pairs well with various accompaniments such as crusty bread, fresh fruits, walnuts, and even honey. It can be used as an ingredient in salads, pasta dishes, or dressings, providing a bold and distinctive flavor.
Overall, Bleu du roi is regarded as a quality and indulgent cheese, appreciated for its unique appearance, intense flavor, and versatility in culinary applications.
