Bushra Griffith
Blue cheese is a generic term for several varieties of cheese characterized by blue, black, green, or grey veins or spots of mold. It is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mold Penicillium. Blue cheese is a good source of calcium and protein, and it offers a variety of health benefits. However, it is also high in sodium and saturated fat, so it should be consumed in moderation. While blue cheese contains whey, a milk protein that contains all the essential amino acids, it is not clear how much whey is present in blue cheese. Whey is a by-product of the cheesemaking process, and almost all cheeses are drained of their whey before they are finished.
| Characteristics | Values |
|---|---|
| Does blue cheese contain whey? | No explicit sources confirm the presence of whey in blue cheese. Whey is generally considered a by-product of the cheese-making process, and most cheeses are drained of their whey before they are finished. |
| Blue cheese production | Blue cheese is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mold Penicillium. During production, an inoculum of Penicillium roqueforti is introduced into the cheese, and then it is left to age in a temperature-controlled environment for 2 to 3 months. |
| Blue cheese varieties | Danish Blue, Roquefort, Stilton, Gorgonzola, Rochefort, and Maytag Blue. |
| Blue cheese taste | Blue cheese is known for its bold, tangy, and pungent taste. |
| Blue cheese health benefits | Blue cheese is rich in nutrients, including vitamin B12, protein, calcium, monounsaturated fatty acids, vitamin B5, conjugated linoleic acid, phosphorus, and vitamin B2. It is associated with a reduced risk of stroke, coronary heart disease, and hypertension. Blue cheese is also a good source of calcium, which promotes bone health and helps prevent osteoporosis. |
| Blue cheese health considerations | Blue cheese is high in sodium and saturated fat, so it should be consumed in moderation. It can be a trigger for headaches and migraines. Blue cheese contains 2 to 4 g of lactose per ounce, which is considered low compared to other dairy foods. However, those with lactose intolerance should be cautious as lactose intolerance can cause stomach upset, flatulence, diarrhea, bloating, and intestinal inflammation. |
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What You'll Learn
Whey is a by-product of the cheesemaking process
Whey is used to make certain types of cheese, such as ricotta, which is made from the whey drained off of mozzarella or provolone. Technically, ricotta is not a cheese, as it is made from a cheese by-product. Other cheeses that contain whey include feta and gjetost. Gjetost is a traditional Norwegian cheese made from whey that is heated slowly until the water evaporates and the milk sugar forms a brown caramelized paste.
Whey is a milk protein that contains all the essential amino acids that humans need to get from food. It is easily absorbed and may promote muscle growth, help lower blood pressure, and reduce high cholesterol levels. Whey supplements have been linked to reduced levels of triglycerides, total cholesterol, LDL (bad) cholesterol, and hemoglobin A1C, a marker of long-term blood sugar regulation.
Blue cheese is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mold Penicillium. It is characterized by blue, black, green, or grey veins or spots of mold. Blue cheese is a good source of calcium, which may promote bone health and help prevent osteoporosis. It is also rich in vitamin B12, protein, monounsaturated fatty acids, vitamin B5, conjugated linoleic acid, phosphorus, and vitamin B2.
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Blue cheese is made from cow, goat, or sheep milk
Blue cheese 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, black, green, or grey veins and spots. The mould used to create blue cheese gives it a distinctive pungent odour and a bold, tangy flavour. Blue cheese is very nutritious and is a good source of calcium.
The flavour of blue cheese is largely determined by the type of milk used. Cow's milk cheeses can highlight the flavour of the grass the cows graze on, with common tasting notes including sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses tend to be either limestone-y and citrusy or musky and barnyardy. Sheep's milk cheeses tend to be tangier and sharper than goat's milk cheeses, which are milder.
Goat's and sheep's milk cheeses are more expensive than cow's milk cheeses because goats and sheep produce less milk per animal per day than cows. Additionally, goat's and sheep's milk have a higher fat content than cow's milk, resulting in drier and crumblier cheeses. However, this does not mean that good melting cheese cannot be made from goat's or sheep's milk. High-moisture goat cheddar or gouda, for example, can melt just fine.
Blue cheese is a low-nutrient-dense food, but it is especially rich in vitamin B12, protein, calcium, monounsaturated fatty acids (MUFA), vitamin B5, conjugated linoleic acid (CLA), phosphorus, and vitamin B2. A 2021 meta-analysis of 55 prospective cohort studies found that dairy consumption was associated with a 10% lower risk of stroke, a 4% lower risk of coronary heart disease, and a 9% reduced risk of hypertension.
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Blue cheese is a good source of calcium
A 1-ounce (28-gram) serving of blue cheese made with whole milk provides 150 mg of calcium. This is a significant amount, as most adults should consume a minimum of 1,000 mg of calcium per day. As calcium is a nutrient necessary for optimal bone health, blue cheese can help prevent bone-related health issues and reduce the risk of osteoporosis. Studies have also found that blue cheese consumption may help manage levels of visceral fat around the abdominal area and maintain gut health.
Blue cheese is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mold Penicillium. It is characterized by its white color with blue, black, green, or gray veins and spots, and its bold, tangy flavor. During production, an inoculum of Penicillium roqueforti is introduced, and the cheese is then left to age in a temperature-controlled environment for 2 to 3 months. At the beginning of this period, the cheese is "spiked" with stainless steel rods to allow oxygen to circulate through air tunnels, promoting mold growth.
While blue cheese is a good source of calcium, it is also high in sodium and should be consumed in moderation. Additionally, it is an appropriate choice for those with lactose intolerance, as it contains only 2 to 4 grams of lactose per ounce, which is low compared to other dairy foods. However, people prone to headaches or migraines may want to limit or avoid blue cheese, as aged cheeses are a common trigger.
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Whey is found in high amounts in ricotta cheese
Blue cheese is a generic term for a variety of cheeses with distinctive blue, black, green, or grey veins or spots of mould. It is made from cow's, goat's, or sheep's milk that has been cured with cultures from the mould Penicillium. Blue cheese is a good source of calcium, which may promote bone health and help prevent osteoporosis. However, it is also high in sodium.
Whey is a by-product of cheesemaking. After making most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. Whey is used to make whey cheese, and it can also be added to whole milk to make ricotta cheese.
Ricotta is a whey-based, low-calorie, nutritious, soft, and easily-digested Italian dairy product. It is a good source of gluten-free protein and is rich in calcium, zinc, and phosphorus. The high-quality whey found in ricotta may promote muscle growth and help lower blood pressure. It is also exceptionally rich in all the essential amino acids that humans need to get from food.
Ricotta cheese can be made using whey leftover from cheesemaking or drained from yogurt or milk kefir. It can also be made by adding whey to whole milk. Since ricotta is made from whey, it is devoid of casein, the protein responsible for milk allergies, and is therefore less allergenic.
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Blue cheese is a low-lactose food
Lactose is a milk sugar found in dairy products that some people cannot digest due to their body's inability to produce the enzyme lactase. This results in various unpleasant symptoms, including stomach upset, flatulence, diarrhoea, bloating, and intestinal inflammation. As blue cheese contains low levels of lactose, it can be a good option for those with lactose intolerance, allowing them to enjoy the taste and health benefits of cheese without experiencing these symptoms.
Blue cheese is a generic term for a variety of cheeses characterised by blue, black, green, or grey veins or spots of mold. It is produced using cow's, goat's, or sheep's milk, which is ripened with cultures of penicillium mold. The distinctive blue veins in blue cheese are formed by injecting penicillin culture, resulting in its signature tangy taste. This tanginess, along with its pungent smell, is created by the mold used in the production process.
While blue cheese is a low-lactose food, it is important to note that it is still a dairy product, and those with severe lactose intolerance or dairy allergies may need to avoid it altogether. Additionally, blue cheese is known to be high in salt and saturated fat, so it should be consumed in moderation as part of a balanced diet.
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Frequently asked questions
No, blue cheese is not listed as a cheese that contains whey. Whey is a by-product of the cheese-making process and is drained off before the cheese is finished. Blue cheese is made from cow’s, goat’s, or sheep’s milk that has been cured with cultures from the mold Penicillium.
Whey is a milk protein that contains all the essential amino acids that the human body needs to get from food. It is a by-product of the cheesemaking process and is often drained off before the cheese is finished. Whey has a light blue colour and a thin, watery consistency.
Some cheeses that contain whey include ricotta, feta, and Gjetost. Ricotta is made from the whey drained off of mozzarella or provolone, while feta may have a portion of whey left in to create a lighter texture. Gjetost is a traditional Norwegian cheese made by heating whey slowly until the water evaporates and the milk sugar forms a brown caramelized paste.
Blue cheese is a good source of calcium, which may promote bone health and help prevent osteoporosis. It is also rich in vitamin B12, protein, monounsaturated fatty acids, vitamin B5, phosphorus, and vitamin B2. However, it is high in sodium and should be consumed in moderation.
