Kamil Perry
Blue cheese and white cheese are two very different types of cheese. Blue cheese is made with blue mould, which creates a fungus inside the curd, giving it a strong, tangy taste and creamy texture. White cheese, on the other hand, has a white paste and creates a fungus on the surface of the curd. Blue cheese is known for its bold and unique flavours, while white cheese can vary in taste depending on the type of milk used and the production method. Some popular blue cheeses include Roquefort from France, Gorgonzola from Italy, and Stilton from England. White cheeses can vary, but some common types include cottage cheese and feta cheese.
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What You'll Learn
- Blue cheese is made by adding Penicillium roqueforti to milk
- Piercing the cheese with needles allows oxygen to turn the cheese blue
- Blue cheese is aged for 60-90 days to develop its distinctive flavour
- Blue veins in blue cheese are created by piercing the cheese and exposing it to oxygen
- Popular blue cheeses include Roquefort, Stilton, and Gorgonzola
Blue cheese is made by adding Penicillium roqueforti to milk
After this initial preparation, the inoculum is added to the cheese curds. To create the curds, raw milk (from cattle, goats or sheep) is mixed and pasteurised at 72 °C (162 °F) for 15 seconds. A starter culture, such as Streptococcus lactis, is then added to change the lactose to lactic acid, turning the milk from liquid to solid. The mixture is then further solidified with the addition of rennet, a mixture of rennin and other materials found in the stomach lining of a calf. Curds are then cut, typically with a knife, to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will be.
Once the curds have been formed, they are ladled into containers to be drained and formed into a wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with an open texture, which allows the fungal spores and hyphae to germinate and grow. Whey drainage continues for 10–48 hours, with no pressure applied, and the moulds are frequently inverted to promote this process. Salt is then added for flavour and preservation, and the cheese is left to brine or dry salt for 24–48 hours.
The final step is ripening the cheese by ageing it. The temperature and humidity of the room are carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is usually around 8 to 10 degrees Celsius with a relative humidity of 85–95%. During this process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus creating the characteristic blue veins of blue cheese.
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Piercing the cheese with needles allows oxygen to turn the cheese blue
Blue cheese is made by piercing the formed cheese with needles, which creates openings for oxygen to enter and activate the Penicillium roqueforti cultures. These cultures are responsible for the characteristic blue veins in blue cheese. The size and number of piercings determine how much oxygen enters the cheese and, consequently, the number of blue veins that form.
Piercing the cheese with needles is a crucial step in the cheesemaking process, as it allows for the development of the distinct blue veins associated with blue cheese. This technique is known as "needling" or "piercing" and involves inserting long, thin metal needles into the cheese at regular intervals of approximately 2.5 cm. The needles create small openings or air tunnels, allowing oxygen to penetrate the cheese and support the growth of aerobic Penicillium roqueforti cultures.
The Penicillium roqueforti cultures are dormant until the cheese is pierced and exposed to oxygen. The oxygen activates the mould, enabling it to grow along the surface of the curd-air interface and create the blue veins. The veins are not only visually distinctive but also contribute to the unique aroma of blue cheese.
The needling process can be done using stainless steel needles, which are inserted into the cheese loaves or wheels by hand or by machine. The number and size of the piercings can be adjusted to control the amount of bluing in the final product. For example, piercing the cheese fewer times or creating larger spaces between the holes will result in less blue veining.
In summary, piercing the cheese with needles allows oxygen to enter and activate the Penicillium roqueforti cultures, leading to the formation of blue veins in blue cheese. This technique is essential in creating the distinct appearance, flavour, and aroma associated with this type of cheese.
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Blue cheese is aged for 60-90 days to develop its distinctive flavour
Blue cheese is a type of cheese that is intentionally affected by specific strains of penicillin mould, namely Penicillium roqueforti and Penicillium glaucum. These moulds require the presence of oxygen to grow and are responsible for the distinctive flavour and aroma of blue cheese. The mould is added to the milk during the cheesemaking process, but it remains dormant until the cheese is pierced.
The process of making blue cheese involves several steps, including ladling curds into containers, draining, and forming them into wheels of cheese. After this, the Penicillium roqueforti inoculum is sprinkled on top of the curds, and they are then placed in moulds to form cheese loaves with an open texture. The moulds are inverted frequently to promote whey drainage, which can take up to 48 hours. Salt is added to enhance flavour and act as a preservative through brine or dry salting.
The final step in the process is ripening the cheese by ageing it. This step is crucial for developing the distinctive flavour of blue cheese. The cheese is punctured to create small openings, allowing air to penetrate and support the growth of Penicillium roqueforti cultures, resulting in the formation of blue veins. The temperature and humidity in the ageing room are carefully monitored to ensure optimal flavour and texture development. The ripening temperature is typically around 8 to 10 degrees Celsius, with a relative humidity of 85-95%.
During the ripening period, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese are a result of methyl ketones, which are metabolic products of Penicillium roqueforti. This fermentation period typically lasts between 60 and 90 days, allowing the cheese to develop its typical flavour and become acceptable for marketing. The ageing process transforms the young, acidic, and dry cheese into a softer, more mellow, and broken-down cheese.
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Blue veins in blue cheese are created by piercing the cheese and exposing it to oxygen
Blue cheese is defined by the presence of blue veins, which are created by exposing the cheese to oxygen. This process is achieved by piercing the cheese with long, thin metal needles, which create small openings that allow air to enter. This technique is known as "piercing" or "puncturing" and is typically done during the cheese's fourth and fifth weeks of maturation.
The piercing process activates the mould inside the cheese, causing it to turn blue and develop its distinctive flavour and aroma. The mould responsible for this transformation is Penicillium roqueforti, a type of aerobic bacteria that requires oxygen to grow. By creating air tunnels in the cheese, the piercing process provides the necessary oxygen for the mould to thrive.
The number of piercings and the timing of when the cheese is pierced can vary depending on the desired taste and appearance of the final product. For example, commercial Stilton producers may pierce their cheeses up to three times during the fourth and fifth weeks to encourage quick and heavy bluing, resulting in a bright, acidic cheese with a dominant blue flavour. On the other hand, some cheesemakers, such as Billy Kevan, who makes Colston Bassett Stilton, allow their cheeses to mature for six to seven weeks before piercing them only twice, resulting in a more subtle blue flavour.
The piercing process also affects the texture of the cheese. As the mould grows and ferments the cheese, it breaks down the curds, turning a young, acidic, dry cheese into a softer, more mellow, and broken-down cheese as it ages. This transformation is part of the maturation process that gives blue cheese its unique characteristics.
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Popular blue cheeses include Roquefort, Stilton, and Gorgonzola
Blue cheese is a popular cheese variety enjoyed around the world. It is characterized by its blue or blue-green veins of mould. Popular blue cheeses include Roquefort, Stilton, and Gorgonzola, each with its distinct characteristics and production methods.
Roquefort is a French blue cheese made from sheep's milk and aged in natural caves. It is known for its strong, tangy flavour and creamy texture. The process of making Roquefort involves adding Penicillium Roqueforti, piercing the cheese with needles, and ageing it in caves. Roquefort has a protected designation of origin, meaning it can only be called Roquefort if produced in a specific way and location.
Stilton, an English cheese, is made from pasteurized cow's milk mixed with rennet and Penicillium Roqueforti. It has a crumbly texture and a milder flavour compared to Roquefort. The curds are formed in vats, drained, and then cut to remove any remaining whey. The moulds are rotated regularly during the ripening process, resulting in a loose texture that promotes optimal mould culture growth. Stilton is also known for its blue veins and is often used as a dessert cheese or cracker topping.
Gorgonzola is an Italian cheese that originated in the city of Gorgonzola near Milan. It is made from cow's milk or a combination of cow's and goat's milk. Gorgonzola has a creamy texture and a tangy, slightly sharp flavour that can range from mild to strong depending on its age. The cheese is pierced with needles to allow air flow and promote the growth of mould cultures, such as Penicillium Roqueforti and Penicillium Glaucum. Gorgonzola also has a protected designation of origin, ensuring its authenticity and traditional production methods.
These three blue cheeses, Roquefort, Stilton, and Gorgonzola, are favoured in many countries and offer diverse flavours, textures, and culinary applications, contributing to their popularity among cheese enthusiasts worldwide.
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Frequently asked questions
Blue cheese is a classification of cheese that includes several cheeses with bluish or greenish veins of mold. It is made by adding a starter culture to pasteurized raw milk to turn the lactose into lactic acid, which solidifies the liquid milk.
Some popular blue cheeses include Roquefort, Gorgonzola, Stilton, and California blues.
Blue cheese is made by adding a packet of Penicillium Roqueforti to milk. Once added, the milk remains white. After the cheese curds have been formed into wheels, needles are inserted to create air tunnels in the cheese. The introduction of air causes the mold to create blue veining.
Blue cheese can vary in flavor from mild to strong, slightly sweet to salty or sharp, and in consistency from liquid to hard.
White Stilton is a type of cheese produced in the same region as Blue Stilton, but it is not aged with mold.
