Andy Montoya
Blue cheese is a pungent, versatile, and unique cheese with a strong taste and distinctive blue mould appearance. It is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is believed to have been discovered by accident when a young shepherd left bread and cheese in a cave in Roquefort, France, and returned to find it had turned blue. This legend has been debated and reportedly debunked, but there is no question that blue cheese has been around for a long time and is enjoyed by many.
| Characteristics | Values |
|---|---|
| Origin | France |
| Discovery | Legend says that a shepherd left his lunch of bread and cheese in a cave and returned to find it had turned blue |
| Date of Discovery | 7th century |
| Region | Roquefort-sur-Soulzon |
| Ingredients | Sheep's milk, Penicillium Roqueforti |
| Flavour | Tangy, earthy, strong |
| Texture | Creamy, crumbly |
| Colour | White with blue veins |
| Weight | 2.5-3kg per wheel |
| Production | 1.883 million cheeses in 2005 |
| Legal Protection | Can only be called Roquefort if it comes from the Roquefort-sur-Soulzon region and is made according to traditional methods |
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What You'll Learn
- Roquefort blue cheese, originating from the village of Roquefort-sur-Soulzon, is believed to be the first blue cheese
- The legend of blue cheese's discovery involves a young shepherd, a cave, and a forgotten lunch
- Blue cheese gets its distinctive blue veins from Penicillium roqueforti, a mould that was growing in the cave
- Blue cheese is made using milk from cows, goats, or sheep, resulting in a variety of taste and texture combinations
- France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta protect the origin of blue cheeses like Roquefort and Gorgonzola
Roquefort blue cheese, originating from the village of Roquefort-sur-Soulzon, is believed to be the first blue cheese
According to legend, Roquefort cheese was discovered when a young shepherd abandoned his lunch of bread and ewe's milk cheese in a cave to chase after a beautiful girl. When he returned, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort. This legend dates back to the 7th century, and the cheese is said to have been mentioned by Roman philosopher Pliny the Elder in 79 AD.
Roquefort has been recognised as a cheese since the Middle Ages and was granted a monopoly for its ripening by Charles VI in 1411. By the 19th century, Roquefort was producing 300 tonnes per year, and this figure steadily increased over the next century. In 1925, the cheese received France's first Appellation d'Origine Contrôlée designation, which regulated its production and naming.
Today, Roquefort remains a popular cheese known for its creamy texture and spicy, peppery bite. It is often recommended for those who enjoy milder blues like Stilton or Gorgonzola and want to explore stronger flavours. The cheese is produced by several manufacturers, with the largest-volume brand being Roquefort Société.
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The legend of blue cheese's discovery involves a young shepherd, a cave, and a forgotten lunch
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for the growth of harmless mould. According to legend, the discovery of blue cheese involved a young shepherd, a cave, and a forgotten lunch.
The legend goes that in the 7th century, a young shepherd in Roquefort, France, left the bread and cheese from his lunch in a cave. When he returned, he found that his cheese had turned blue. This legend has been debated and reportedly debunked. However, it is clear that blue cheese has ancient origins, and it is believed that it was discovered through the accidental contamination of cheese by mould spores in caves.
Roquefort, a type of blue cheese from southern France, is believed to be one of the earliest recognised blue cheeses, dating back to at least 79 AD. It is made from sheep's milk and traditionally aged in the natural limestone caves of Roquefort-sur-Soulzon. The distinct blue veins in Roquefort cheese are created by Penicillium roqueforti mould, which also gives the cheese its tangy flavour and unique odour.
In addition to Roquefort, other notable blue cheeses include Gorgonzola, Stilton, Danish Blue, and Saint Agur. Gorgonzola, originating from Italy and made from cow's milk, is one of the oldest known blue cheeses, dating back to around AD 879. Stilton, a popular English blue cheese, is a relatively new addition, becoming popular in the early 1700s. Danish Blue is known for its crumbly texture and mild flavour, making it a good option for those new to blue cheese. Saint Agur, a creamy blue cheese from the French village of Beauzac, is made from a combination of local Montbéliarde cow's milk and cream, and is aged for 60 days to achieve its signature taste and texture.
Blue cheese has captivated taste buds and ignited culinary passions for centuries. Its unique flavour profile and versatility have made it a beloved delicacy worldwide, with each region boasting its unique interpretation of this culinary masterpiece.
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Blue cheese gets its distinctive blue veins from Penicillium roqueforti, a mould that was growing in the cave
Blue cheese is a product of the relationship between milk and mould. The distinctive blue veins in blue cheese are created by Penicillium roqueforti, a filamentous fungus used in the dairy industry to impart the typical veins and flavour of blue cheeses. It is also responsible for the greenish-blue mouldy appearance of blue cheese.
According to legend, one of the first blue cheeses, Roquefort, was discovered in Roquefort, France, in the 7th century when a young shepherd left the bread and ewes' milk cheese he was eating for lunch in a cave and returned sometime later to discover his cheese had turned blue. The mould (Penicillium roqueforti) had transformed his cheese into Roquefort. However, the validity of this story has been debated and reportedly debunked.
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon, France. Its flavours come from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened. The blue veins in Roquefort cheese are caused by Penicillium roqueforti. In addition to Penicillium roqueforti, various yeasts are present, namely Debaryomyces hansenii and its non-sporulating form Candida famata, and Kluyveromyces lactis and its non-sporulating form Candida sphaerica.
During the ripening process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones (including 2-pentanone, 2-heptanone, and 2-nonanone), which are a metabolic product of Penicillium roqueforti. The mould requires oxygen and can therefore sporulate only in the cheese cavities, with its spores being responsible for the typical colour of blue-veined cheeses.
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Blue cheese is made using milk from cows, goats, or sheep, resulting in a variety of taste and texture combinations
For example, blue cheeses made from cow's milk can vary in texture from creamy to crumbly. A Spanish blue cheese made from cow's milk, called Calabres, is described as semi-hard and takes about five months to age. On the other hand, blue cheeses made from sheep's milk tend to have a higher fat content, resulting in a richer, more opulent flavour. Roquefort, a famous French blue cheese made from sheep's milk, is known for its tangy, creamy, and slightly moist texture. It takes about five months to age and is considered the strongest blue cheese in terms of flavour.
Goat's milk is also used to make blue cheese, although it is less common. Goat's milk has a lower fat and protein content compared to sheep's milk, resulting in a lighter and less opulent flavour. One example of a blue cheese made from goat's milk is Valençay, a French cheese that is no longer produced due to EU regulations banning the use of ash in cheese.
In addition to the type of milk, the production process and the presence of certain bacteria can also influence the flavour and texture of blue cheese. For example, the addition of salt and sugar, as well as the inoculation of Penicillium roqueforti, can affect the taste and texture of the final product.
Overall, the variety of milk sources, production techniques, and bacteria used in the making of blue cheese result in a wide range of taste and texture combinations, making it a versatile and interesting type of cheese.
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France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta protect the origin of blue cheeses like Roquefort and Gorgonzola
Blue cheese is believed to have been discovered in Roquefort, France, in the 7th century when a young shepherd left bread and cheese in a cave and returned to find that his cheese had turned blue. While the validity of this story has been debated, it is clear that blue cheese has been around for a long time and remains a favourite for many.
Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon in southern France. Its flavours come from the use of unpasteurised sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves of Roquefort-sur-Soulzon in which they are ripened. In 1925, Roquefort was the recipient of France's first Appellation d'Origine Contrôlée (AOC) when regulations controlling its production and naming were first defined. EU law dictates that only cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication and has a protected designation of origin. The Appellation d'origine contrôlée regulations that govern the production of Roquefort include requirements such as the use of milk from a certain breed of sheep (Lacaune), the animals being raised in a specific territory, and the cheese being refined in one of the cellars at Roquefort-sur-Soulzon.
Gorgonzola, another well-known blue cheese, is one of the oldest, dating back to around AD 879. It is said that it did not develop blue veins until the 11th century. Gorgonzola is protected by Italy's Denominazione di Origine Protetta (DOP) designation, which ensures that it can only be labelled as such if it comes from the designated region. The DOP designation was introduced in 1992 to match new European Union law on protected designation of origin, and it applies to foods and agricultural products, including wines.
Both France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta are designed to protect the origin of blue cheeses like Roquefort and Gorgonzola, respectively. These designations help to guarantee the reputation of regional products, ensure compliance with international trade requirements, and assure consumers that products bearing the protected designation of origin logo comply with the specified conditions of production and origin.
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Frequently asked questions
Yes, one of the most popular blue cheeses, Roquefort, originates from the village of Roquefort-sur-Soulzon in southern France.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese.
Blue cheese gets its colour from the mould Penicillium roqueforti, which is added to the cheese milk.
Legend has it that blue cheese was discovered in the 7th century when a young shepherd left his bread and cheese in a cave in Roquefort, France, and returned to find his cheese had turned blue.
Some popular blue cheeses include Roquefort, Gorgonzola, Stilton, and Danish Blue.
