Frederic Melton
Blue cheese is an entire category of cheeses known for its distinctive colour, flavour, and aroma. The colour comes from the introduction of a mould from the Penicillium genus, which also produces the antibiotic penicillin. Despite this, there is no reliable evidence that blue cheese has any health benefits. In fact, it may even destroy beneficial bacteria in the gut. However, one study found that a protein extract from Roquefort cheese, a type of blue cheese, inhibited the propagation of C. pneumoniae in human cells.
| Characteristics | Values |
|---|---|
| Blue cheese fights infection | There is no reliable evidence that blue cheese fights infection. However, it is made with Penicillium mould, which produces the antibiotic penicillin. But blue cheese is made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum, which do not produce penicillin. |
| Blue cheese is antimicrobial | Blue cheese is not likely to be antimicrobial as only a few species that inhabit cheeses produce penicillin in the first place. |
| Blue cheese is antibiotic | Blue cheese is not antibiotic as the penicillin present in it is quickly degraded in stomach acid. |
| Blue cheese is nutritious | Blue cheese is nutritious but it is not known to have any particular health benefits. |
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What You'll Learn
Blue cheese is made with Penicillium mould
Blue cheese is a category of cheeses characterised by the introduction of a mould from the Penicillium genus. The distinctive blue colour of blue cheese comes from the Penicillium fungi. While the antibiotic penicillin is made from Penicillium chrysogenum, blue cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum.
The main cheese-making Penicilliums—roqueforti (blue cheese), camemberti (Camembert and Brie), and glaucum (Gorgonzola)—do not produce penicillin. They do, however, produce other antibacterial metabolites, as well as human toxins and allergens. Even if one were to eat a cheese bearing a penicillin-producing strain of Penicillium, the dose would be too small to have any medical benefit, and it would be quickly degraded by stomach acid.
There is no reliable evidence of any particular health benefits from eating blue cheese. However, there have been some studies that indicate that Roquefort cheese may have antimicrobial properties. One study found that a proprietary protein extract isolated from Roquefort cheese inhibited the propagation of C. pneumoniae in a human HL cell line. Another study found that short-term feeding of mice with Roquefort cheese led to the inhibition of the migration of peritoneal leukocytes caused by intraperitoneal injection of E. coli lipopolysaccharide.
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Blue cheese does not produce medically useful antibiotics
Blue cheese is an entire category of cheeses characterised by the introduction of a mould from the Penicillium genus. While some species of Penicillium produce penicillin, the main cheese-making Penicilliums—roqueforti (blue cheese), camemberti (Camembert and Brie), and glaucum (Gorgonzola)—do not.
Although blue cheese is nutritious, there is no reliable evidence of any particular health benefits from eating it. The small dose of penicillin that might be present in blue cheese would be quickly degraded in stomach acid. Furthermore, other factors such as enzymes and pH changes in the cheese are likely to destroy most of the penicillin present.
While the genome of Penicillium roqueforti, a major fungus used for blue cheese production, does not contain genes encoding penicillin biosynthesis, some substances in blue cheese, such as roquefortine, are believed to have antibacterial activity. For example, one study found that a proprietary protein extract isolated from Roquefort cheese inhibited the propagation of C. pneumoniae in a human HL cell line. However, the same study also noted that a crude Roquefort cheese homogenate exhibited noticeable cytotoxicity, which was attributed to the presence of organic substances of low molecular weight.
Therefore, while blue cheese may contain some antibacterial compounds, it does not produce medically useful antibiotics.
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Blue cheese may not be a stable source of penicillin
Blue cheese gets its distinctive colour and flavour from the Penicillium genus of fungi. While some species of Penicillium produce penicillin, the main strains used in blue cheese production—P. roqueforti, P. camemberti, and P. glaucum—do not. Although some blue cheeses may contain small amounts of penicillin, it is unlikely that they have any significant antimicrobial benefits.
The idea that blue cheese contains penicillin is not entirely unfounded. The antibiotic was first discovered by Alexander Fleming in 1928, who noticed that no bacteria grew near a contaminating colony of Penicillium. However, not all species of Penicillium produce penicillin, and those that do typically produce relatively low levels that are not particularly useful as antibiotics.
Even if a blue cheese did contain penicillin, the amount present would likely be too small to have any medical benefit. Additionally, any penicillin present in the cheese would be quickly degraded by stomach acid. Furthermore, cheeses are not pure cultures of microbes, and most contain organisms that produce enzymes that destroy penicillin. The penicillin that is present in blue cheese may also be degraded by changes in pH and temperature.
While blue cheese may not be a stable source of penicillin, it is important to note that it is still a nutritious food. However, there is no reliable evidence of any particular health benefits associated with consuming blue cheese.
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Blue cheese may have antibacterial properties
Blue cheese is an entire category of cheeses known for its distinctive colour, flavour, and aroma. It is made from various types of milk, including cow, sheep, and goat milk, and its blue colour comes from the introduction of a mould from the Penicillium genus. While blue cheese is nutritious, there is no reliable evidence of any particular health benefits from eating it.
Blue cheese gets its colour from Penicillium fungi, specifically Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. These moulds are also used to make other popular cheeses, such as Camembert, Brie, and Gorgonzola. While these moulds are known to produce antibacterial metabolites, they do not produce medically useful antibiotics like penicillin.
The famous antibiotic penicillin is produced by some fungal species in the Penicillium genus. However, the strains of Penicillium used in blue cheese production, such as P. roqueforti and P. camemberti, do not produce penicillin. Other Penicillium strains associated with blue cheese are expected to have very low levels of penicillin production. Additionally, enzymes and pH changes in the cheese can destroy most of the penicillin present, further reducing its potential antibiotic properties.
While blue cheese may not provide significant amounts of penicillin, some substances in blue cheese, particularly roquefortine, are believed to have antibacterial activity. For example, research has shown that a proprietary protein extract isolated from Roquefort cheese inhibits the propagation of Chlamydia pneumoniae in a human cell line. However, more research is needed to determine the specific components responsible for the antibacterial activity.
In conclusion, while blue cheese may have some antibacterial properties due to the presence of certain substances, it is important to note that the potential health benefits of consuming blue cheese are not well-established. The antibacterial effects of blue cheese are likely minimal compared to traditional antibiotics, and consuming blue cheese should not be considered a replacement for prescribed medications.
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Blue cheese is nutritious but no evidence of health benefits
Blue cheese is an entire category of cheeses known for its distinctive colour, flavour, and aroma. It is made from various types of milk, including cow's milk, sheep's milk, and goat's milk. The blue colour comes from the introduction of a mould from the Penicillium genus. While the antibiotic penicillin is made from Penicillium chrysogenum, blue cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum.
Although blue cheese is nutritious, there is no reliable evidence of any particular health benefits from eating it. The main cheese-making Penicilliums—roqueforti, camemberti, and glaucum—are not penicillin producers. They do produce other antibacterial metabolites, as well as human toxins and allergens, but no medically useful antibiotics. Even if you ate cheese bearing a penicillin-producing strain, you would not get any medical benefit. The dose would be too small, and it would be quickly degraded in stomach acid.
Some research has indicated that a proprietary protein extract isolated from Roquefort cheese inhibits the propagation of C. pneumoniae in a human HL cell line. However, it is not yet known which particular component is responsible for the antichlamydial activity of the cheese. Additionally, the preliminary studies showed noticeable cytotoxicity, which was attributed to the presence of organic substances of low molecular weight.
While blue cheese may not provide specific health benefits, it is important to note that it is a nutritious food. It can be a good source of protein and calcium, and it can also contribute to the flavour and texture of various dishes. However, as with all foods, it is essential to consume blue cheese in moderation as part of a balanced diet.
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Frequently asked questions
Blue cheese is not a significant source of antibiotics and does not provide any medical benefits. However, some studies have shown that Roquefort cheese proteins can inhibit the propagation of Chlamydia pneumoniae.
Blue cheese gets its colour from the introduction of a mould from the Penicillium genus.
Blue cheese can be made from various types of milk, including cow’s milk, sheep’s milk, and goat’s milk.
Blue cheese pairs well with dessert or fortified wines like Port, Sauternes, or Madeira. It also goes well with off-dry whites like Riesling or Gewürztraminer, and reds like Pinot Noir. For beer, cider or fruit beer are good choices, as are heftier options like porter or stout. Blue cheese also pairs well with fruits that have a slightly sweet or tart flavour, such as pears, apples, grapes, figs, and dried fruits.
