Randy Chandler
Blue cheese is a beloved variety of cheese with a unique appearance and flavour. 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 cheeses stored in caves were exposed to mouldy bread. Despite being mouldy, blue cheese is safe for human consumption. In fact, it carries several health benefits, including anti-inflammatory properties and nutrients that are healthy for the heart. However, it should be consumed in moderation due to its high fat, calorie, and sodium content.
| Characteristics | Values |
|---|---|
| Color | Fresh blue cheese has blue or green mold with a creamy white, beige, or yellow shade |
| Smell | Fresh blue cheese has a strong, sharp smell. If it smells like ammonia, it is probably spoiled. |
| Taste | Fresh blue cheese has a strong, sharp taste. If it tastes moldy, it is probably spoiled. |
| Texture | Blue cheese is not usually soft and fresh. |
| Mold | Blue cheese has blue mold due to the presence of Penicillium roqueforti and Penicillium glaucum. The mold breaks down fatty acids to form ketones, giving the cheese a richer flavor and aroma. |
| Acidity | Blue cheese does not get more acidic over time. The ammonia produced by the blue mold reduces the acidity, which can cause other things to grow on the cheese and spoil it. |
| Expiration Date | Blue cheese can last beyond its expiration date. If it looks, feels, and smells normal, it is probably still edible. |
Explore related products
What You'll Learn
- Blue cheese is made using Penicillium, a type of mould that's safe to eat
- It's a general category of cheeses, made from various types of milk
- Blue cheese is nutrient-dense, with vitamins, minerals, and natural compounds
- It's safe for people with penicillin allergies to eat, as long as it's not spoiled
- It's best paired with dessert wine, off-dry white wine, or a hefty beer
Blue cheese is made using Penicillium, a type of mould that's safe to eat
Blue cheese is made by mixing Penicillium roqueforti mould spores with milk to begin the fermentation process. This process creates the characteristic blue veins or marbling of blue cheese. The mould also gives the cheese its distinct pungent taste, smell, and appearance. The entire world's yearly supply of Roquefort cheese, about 18,000 tons, comes from the small southern French village of Roquefort. The cheese is still made in a similar fashion to the legend of its discovery, which involves a shepherd, a cave, and a forgotten lunch of rye bread and sheep's milk cheese.
To make the cheese, cheesemakers leave rye bread in the famed caves of Roquefort for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried and ground up, and the resulting mould dust is sprinkled on fresh sheep's milk cheese curds. The cheese is then shaped into wheels, dusted with salt, and drilled with holes for aeration.
It is important to note that while the mould in blue cheese is safe to eat, blue cheese can still spoil if not stored properly. Spoiled blue cheese can produce toxic compounds called mycotoxins, which can cause short- and long-term health effects. Therefore, it is important to store blue cheese in the refrigerator, tightly wrapped, and consume it within several weeks.
Blue Cheese Bliss: The Ultimate Dressing Recipe
You may want to see also
It's a general category of cheeses, made from various types of milk
Blue cheese is a general category of cheeses, made from various types of milk, including cow's, sheep's, or goat's milk. The type of milk used can influence the flavour, texture, and overall characteristics of the cheese. For example, Roquefort, a French blue cheese, is made from sheep's milk and aged in natural caves, giving it a tangy and earthy flavour. On the other hand, Gorgonzola, an Italian blue cheese, is made from cow's milk and has a creamy texture with a slightly sharp taste.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mold, Penicillium roqueforti. This mold is added to the cheese milk to create the blue veins or spots of mold throughout the cheese paste. Oxygen must reach the inside of the cheese for it to turn blue, which is often achieved by piercing the cheese with thin needles or "spiking" it with stainless-steel rods. The blue mold then matures inside the air tunnels, developing flavour as it ages.
In addition to milk, blue cheese contains starter cultures, which initiate the fermentation process, and rennet or other coagulating agents, which help form the curds. The addition of controlled aging conditions allows for the development of the distinctive mold and the creation of blue, green, or dark veins. The aging process can significantly impact the flavour and texture of blue cheese, resulting in a range of tastes and textures, from mild and creamy to strong and crumbly.
Blue cheeses vary widely in flavour, colour, and consistency. They may have a distinctive smell, either from the mold or from specially cultivated bacteria. Some popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and Danish Blue, each with its own distinct characteristics.
Blue Cheese and Keto: A Match Made in Heaven?
You may want to see also
Blue cheese is nutrient-dense, with vitamins, minerals, and natural compounds
Blue cheese is a nutrient-dense food, offering a variety of vitamins, minerals, and natural compounds. It is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mould Penicillium. It is typically white with blue or grey veins and spots. The mould used to create blue cheese gives it a distinctive odour and a bold, tangy flavour.
Blue cheese is an excellent source of calcium, an essential mineral that contributes to bone density and strength. A 1-ounce (28-gram) serving of blue cheese provides 10% of the recommended dietary allowance (RDA) of calcium. Regular consumption of calcium-rich foods like blue cheese helps maintain bone health and reduces the risk of osteoporosis. Blue cheese also contains other important minerals like phosphorus, potassium, and sodium.
In addition to minerals, blue cheese contains vitamins such as vitamin A and fat-soluble vitamins. The fat content in blue cheese aids in the absorption of these fat-soluble vitamins. Blue cheese also contains vitamin K2, which is important for preventing calcium buildup in arteries and veins, thereby reducing the risk of heart disease.
Blue cheese also contains a compound called spermidine, which is believed to have beneficial effects on cardiovascular health. Spermidine may help delay ageing and reduce the risk of cardiovascular disease by positively influencing cardiac muscle cells and other parts of the cardiovascular system. The presence of spermidine in blue cheese may contribute to the "French Paradox," where lower rates of cardiovascular disease are observed despite higher consumption of saturated fat.
Furthermore, blue cheese is a good source of protein, providing 6.1 grams of protein per 1-ounce serving. It also contains natural compounds produced by microbiota, such as those from the Lactobacillus genus, which contribute to its aromatic profile and distinctive flavour.
Fuyu Persimmon and Blue Cheese: A Match Made in Heaven?
You may want to see also
Explore related products
It's safe for people with penicillin allergies to eat, as long as it's not spoiled
It is a common misconception that blue cheese contains penicillin. While it is true that many kinds of cheese are aged and flavoured with certain types of mould, and penicillin is itself a mould, the strain of mould used in blue cheese is different from that used to make the antibiotic.
Blue cheese is made using a type of mould called Penicillium roqueforti. The antibiotic penicillin, on the other hand, is derived from a fungus known as Penicillium chrysogenum. While still penicillin, this variation is different from the mould found in most blue cheeses. Blue cheese uses the whole mould rather than an extract, as antibiotics do. According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin.
Therefore, it is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese has not spoiled. Individuals with mould allergies may also safely eat blue cheese, as the digestive process destroys any active mould spores. However, mould allergies typically flare up as a result of mould inhalation rather than ingestion.
It is important to note that some blue cheeses may use the chrysogenum strain, so there is still some risk of an allergic reaction. It is always recommended to be thoughtful and careful about the food consumed, especially if one has a known allergy.
Humboldt Fog: A Blue Cheese or Not?
You may want to see also
It's best paired with dessert wine, off-dry white wine, or a hefty beer
Blue cheese is known to be paired with dessert wine, off-dry white wine, or a hefty beer. The best wine to pair with blue cheese depends on how strong the cheese is and what else is being served with it. The veining in blue cheese has a touch of bitterness that can be offset by a dessert or fortified wine. Wines with a touch of sweetness, like a smooth Italian white wine, work well with blue cheese. For example, a blue cheese and fresh fig salad pairs well with a Gavi di Gavi, a wine that would also accompany a pasta or gnocchi with a blue cheese sauce. A Jurancon Sec with Roquefort, pear, and endive salad is another recommended combination.
When it comes to medium-bodied red wines, they can be challenging to pair with more pungent blue cheeses such as Roquefort or Cabrales. However, they complement milder blue cheeses like Bleu d'Auvergne or Barkham Blue, or a blue cheese-topped pizza. Southern Italian reds like Negroamaro or Nero d'Avola, or a Zinfandel, are worth trying. Other fortified wines that go well with blue cheese include medium-dry Amontillado or Oloroso sherry, and sweet Madeira.
For those who prefer beer, blue cheese can be paired with a variety of options. Doppelbock, a dark beer with notes of fig and date, is an excellent match for blue cheese. Blue cheese can also work well with a fresh American IPA or an Imperial Stout. The choice of beer depends on personal preference and the specific flavour profile and intensity of the blue cheese being paired.
In conclusion, when it comes to pairing blue cheese with dessert wine, off-dry white wine, or a hefty beer, the key factors are the strength of the cheese and the presence of other ingredients. The bitterness of blue cheese can be balanced by the sweetness of dessert wines, while its intensity can be complemented by the dryness of off-dry white wines or the fruitiness of hefty beers.
Blue Cheese and Limburger: Similarities and Differences
You may want to see also
Frequently asked questions
Blue cheese is made using Penicillium roqueforti, a type of mould that is responsible for its unique taste, smell and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. However, blue cheese can still go bad if it is not stored properly. If you have a known milk or mould allergy, you should avoid consuming blue cheese.
Consuming blue cheese when allergic can cause an allergic reaction, triggering symptoms such as diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, chest tightness, swelling, and digestive issues. If you experience any of these symptoms, seek medical attention.
To prevent spoilage, blue cheese should be stored tightly wrapped in the refrigerator. Properly stored, blue cheese can last 3-4 weeks in the refrigerator. It can also be frozen to extend its shelf life, although freezing may alter its texture and appearance.
