Bushra Griffith
Blue cheese is made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. 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 favorable environments for the growth of harmless mold. Blue cheese can be sliced and is often used in burgers, sandwiches, and salads.
| Characteristics | Values |
|---|---|
| Blue cheese slices | Available in some local stores |
| Blue cheese | Made with the addition of cultures of edible molds |
| Blue cheese | Develops blue or green streaks of mold throughout the interior |
| Blue cheese | Believed to have been discovered by accident |
| Blue cheese | Stored in caves with naturally controlled temperature and moisture levels |
| Blue cheese | Can be melted and used for dressing |
| Blue cheese | Can be used in salads |
| Blue cheese | Can be used in burgers |
Explore related products
What You'll Learn
Blue cheese is available in slices
Blue cheese slices can be purchased pre-sliced from some local stores, and they are a great time-saving option for burgers and sandwiches. If you can't find them pre-sliced, you can always slice a block of blue cheese yourself. Blue cheese is a versatile ingredient that can be used in many dishes, both cooked and uncooked. For example, blue cheese can be crumbled over salads, melted on top of potatoes, or cooked into a sauce.
If you are looking for a unique snack, you can even try drying your own blue cheese slices. This involves cutting the blue cheese into thin slices and then baking them in the oven at a low temperature for several hours. The resulting cheese crisps can be a tasty, savoury snack. You can also try drying other types of cheese, such as cheddar or Colby-jack, and adding some blue cheese crumbles for extra flavour.
In addition to its unique flavour and aroma, blue cheese also has a distinctive appearance. The blue veins in the cheese are caused by the Penicillium roqueforti inoculum, which is sprinkled on top of the curds during the cheese-making process. The curds are then knit into moulds to form cheese loaves with an open texture, allowing for air gaps between the curds. This encourages the growth of the blue veins throughout the cheese.
Applebee's Blue Cheese Burger: A Delicious Reality?
You may want to see also
It is made with edible moulds
Blue cheese is made with edible moulds, which create blue-green spots or veins throughout the cheese. The moulds used are typically Penicillium roqueforti, Penicillium glaucum, and Brevibacterium linens. These moulds are safe for human consumption and are not toxic. In fact, the antibiotic penicillin is made from the same family of moulds as Penicillium roqueforti and Penicillium glaucum.
The process of making blue cheese involves inoculating the cheese with these moulds, either by injecting the cheese with spores or mixing them with the curds. The moulds are what give blue cheese its distinctive look, texture, and taste. The moulds produce enzymes that break down the cheese's proteins through a process called proteolysis, which makes the cheese creamy and contributes to its unique flavour.
In addition to the moulds, the sharp flavour of blue cheese is also influenced by the presence of methyl ketones, which are metabolic products of the Penicillium roqueforti mould. The distinct odour of blue cheese can be attributed to a combination of methyl ketones and other compounds, such as 2-heptanol, ethyl hexanoate, and methylanisole.
The process of making blue cheese has evolved over time, from the accidental discovery of a mouldy cheese in a cave to the modern-day production in labs and hygienic facilities. Today, cheesemakers simulate the dark and damp conditions of caves to prevent the growth of dangerous moulds, fungi, and bacteria.
Blue cheese can vary in flavour, colour, and consistency. Some well-known varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and Cabrales, each with its own unique characteristics and protected designation of origin.
Blue Cheese and Olive: Healthy Indulgence or Diet Disaster?
You may want to see also
Blue cheese is believed to have been discovered by accident
The specific type of mould responsible for the characteristic flavour and appearance of blue cheese is Penicillium roqueforti, which breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes. This mould is added to the cheesemaking process by either injecting it into the cheese or allowing it to naturally occur during the aging process. The cheese is then aged in a cool, humid environment, allowing the mould to grow and develop its distinctive flavour and appearance.
In addition to Penicillium roqueforti, blue cheese may also contain other bacteria such as Brevibacterium linens, which is responsible for the distinct odour of blue cheese and was previously thought to give cheeses their orange pigmentation. The process of making blue cheese involves allowing the curds to drain and form into a wheel of cheese, sprinkling the Penicillium roqueforti inoculum on top, and then knitting the curds into moulds to form cheese loaves with an open texture. The moulds are frequently inverted to promote whey drainage, and salt is added to provide flavour and act as a preservative. The final step is ripening the cheese by aging it in a temperature-controlled environment, during which time the blue veins develop and the distinctive flavour and aroma of the cheese emerge.
Blue cheese varies in flavour, colour, and consistency, and it pairs well with a variety of accompaniments, such as sweet fruits like pears and apples, or nutty accompaniments like walnuts and almonds. It can be used in salads, pasta dishes, or even desserts, adding a touch of intrigue to creamy sauces and providing a delightful contrast in baked goods.
Blue Cheese Pasteurization: US Standards and Safety
You may want to see also
Explore related products
It is often used in burgers
Blue cheese is a popular ingredient in burgers, and it is often available in sliced form, specifically for this purpose. The unique flavour and aroma of blue cheese come from the distinct combination of methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone, which are metabolic products of Penicillium roqueforti. This bacteria is added during the cheese-making process, creating the characteristic blue-green veins in the cheese.
Blue cheese is a versatile ingredient that can enhance the flavour profile of burgers. Its sharp, salty, and slightly sweet taste can complement and elevate the flavour of the other ingredients. The cheese can be melted on top of the patty, providing a creamy texture and a rich, pungent aroma. When melted, blue cheese can also create an "off-gassing effect", mellowing its flavour and making it more palatable to those who may not usually enjoy it.
The addition of blue cheese to a burger introduces a distinct and intense flavour, making it a popular choice for those seeking a more sophisticated and indulgent burger experience. The cheese can be used as a dominant flavour or in combination with other ingredients, such as onion, garlic, and potatoes, to create a complex and satisfying dish.
While blue cheese is commonly used in burgers, it is a versatile ingredient that can be incorporated into various dishes. It can be crumbled over salads, providing a creamy texture and a tangy flavour. Blue cheese is also a popular choice for cheese boards, paired with crackers, or used as a topping for dishes like macaroni and cheese. Its unique flavour and aroma make it a versatile ingredient that can be adapted to suit a variety of culinary creations.
Cambozola: A Hybrid Blue Cheese Experience
You may want to see also
It can be dried
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. It is believed that blue cheese was 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 moulds.
Blue cheese can be dried, and in some parts of the world, it is common to dry cheese. For example, in Mongolia, they have a type of dried cheese called Chhurpi, which is like a hard cheese bonbon. To make Chhurpi, cheese is shredded, placed in small mounds on parchment paper, and baked into crisps at 350F for about 8 minutes, or in the microwave for about a minute on high. This technique can be used for semi-hard cheeses like mild cheddar, and blue cheese crumbles can be sprinkled on top. This will result in a dry product with a blue cheese taste.
Alternatively, blue cheese can be dried by slicing it into thin pieces and allowing it to dry. This technique is used to make dried paneer, a type of Nepali cheese. Drying blue cheese in this way will result in a harder, more concentrated flavour.
Drying blue cheese can be a great way to preserve it and create a unique flavour and texture. It can be crumbled or grated over salads, potatoes, or other dishes to add a burst of flavour.
Cheese Fat Facts: Feta and Blue Cheese's Fat Content
You may want to see also
Frequently asked questions
Yes, you can get blue cheese in slices. Some people have reported seeing blue cheese slices being sold in local stores.
Blue cheese slices can be used for burgers. You can also melt them and use them for blue cheese dressing.
Blue cheese can come in crumbles or blocks.
Yes, you can dry blue cheese. In some places, like Mongolia, drying cheese is a common practice.
Yes, you can shred blue cheese.
