If you’re a cheese aficionado, a good blue is hard to resist. Creamy blues are a variation of true blue vein and have a more subtle taste. They’re sometimes viewed as a blue cheese for beginners. However, both beginners and cheese connoisseurs may be disappointed with the choices on supermarkets shelves.
Of the nine creamy blues our panel tasted, only three were rated “good”: Galaxy Creamy Blue, Kapiti Kikorangi and Mainland Special Reserve Creamy Blue. Four rated “fair” and two rated “below average”. The below average blues were creamy but they lacked “good veins” and a “good blue flavour”.
If you’re watching your weight, be aware that creamy blues are a high-fat cheese. They can have a staggering 44 percent fat of which around two-thirds is saturated fat. Standard blue vein is 28 percent fat, brie is 31 percent fat, and cheddar about 37 percent (see Cheeses compared for the fat content of more cheeses).
We suggest you consider high-fat cheeses an occasional indulgence and serve with a low-fat cracker (see our crackers report) or another low-fat base.
Guide to the table
- Products are listed in alphabetical order within categories. All products were bought in Wellington supermarkets between 15 and 18 May 2009.
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