Patrick Oconnell
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. The mould is added after the curds have been drained and shaped into wheels, and the cheese is then left to age for 2-3 months. Blue cheese has a complex microflora, including primary lactic acid bacteria, secondary Penicillium roqueforti, and other microorganisms. The calcium in blue cheese has been linked to anti-obesity mechanisms and reduced risk of cardiovascular disease. However, it's important to practice food safety and store blue cheese properly to prevent spoilage, which can cause food poisoning.
| Characteristics | Values |
|---|---|
| Bacteria | Lactic acid bacteria, Staphylococcus equorum, Enterococcus durans, Brevibacterium sp., Halomonas sp., Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei |
| Mold | Penicillium roqueforti, Penicillium glaucum, Penicillium |
| Health Benefits | High calcium content, may help with managing levels of visceral fat, may reduce the risk of cardiovascular disease, may have a neutral or positive effect on cardiovascular health, may help achieve healthier bone density |
| Risks | Can cause headaches or migraines, can go bad if not properly stored, can cause food poisoning if spoiled |
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What You'll Learn
- Blue cheese is made using the bacteria Penicillium roqueforti, a type of mould
- Blue cheese is safe to eat and may even have health benefits
- Blue cheese can go bad and should be stored properly in the refrigerator
- Blue cheese is made all over the world, with different manufacturing methods
- Blue cheese is a great source of protein and calcium
Blue cheese is made using the bacteria Penicillium roqueforti, a type of mould
The mould in blue cheese comes from the same family of spores used to make penicillin. The legend of blue cheese's discovery involves a shepherd in southern France who left his lunch of rye bread and sheep's milk cheese in a cave for several months. When he returned, he found that it had grown a thick layer of mould. The caves in this region are filled with naturally-occurring Penicillium roqueforti mould spores.
Today, cheesemakers use mould extracts such as Penicillium roqueforti to create blue cheese. The cheese is then pierced with needles to allow oxygen to reach the fungal spores and hyphae, which need oxygen to grow. This process also creates the distinctive blue veins of blue cheese.
Blue cheese has a complex microflora, including primary lactic acid bacteria, secondary Penicillium roqueforti, and other microorganisms. The development of the microflora influences the flavour and appearance of the cheese.
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Blue cheese is safe to eat and may even have health benefits
Blue cheese is made using Penicillium, a type of mould that's responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould on blue cheese comes from the same spores that Penicillin is made from, and it does not cause the aflatoxins and mycotoxins that make certain types of environmental mould dangerous to humans.
Blue cheese is produced in many countries worldwide, and its distinct blue and green veins and spots are created by the Penicillium mould. The cheesemaking process involves adding Penicillium after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to eat. Proper storage is important to prevent spoilage, and blue cheese can last 3–4 weeks in the refrigerator when properly wrapped. Freezing is also an option to extend its shelf life, although this may alter the texture and appearance of the cheese.
Blue cheese is safe to eat and may even offer some health benefits. It is a good source of protein and calcium, which can help protect bone health and reduce the risk of osteoporosis. Studies have also found that blue cheese consumption may help manage levels of visceral fat and maintain gut health. The presence of the compound spermidine in blue cheese may also contribute to the "French paradox," where lower rates of cardiovascular disease are observed despite higher consumption of saturated fat.
While blue cheese can be part of a healthy diet, it is still high in salt and saturated fat, so it should be consumed in moderation. Additionally, people prone to headaches or migraines may want to limit or avoid blue cheese, as aged cheeses can be a common trigger. Overall, blue cheese is a delicious and nutritious option when enjoyed in moderation and stored properly.
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Blue cheese can go bad and should be stored properly in the refrigerator
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While the mould in blue cheese is safe to eat, blue cheese can still go bad, so it's important to practice basic food safety and store it properly in the refrigerator.
Blue cheese should be stored in a climate with high humidity (at least 80% humidity is recommended). This can be achieved by using a clay brick humidifier or storing the cheese in a breathable container. It is important to ensure that moisture is not trapped on the surface of the cheese, as this can lead to the growth of unwanted bacteria and the rapid degradation of the cheese. To prevent this, avoid wrapping blue cheese too tightly in plastic or cheese paper, and opt for porous materials such as parchment paper or beeswax wrap instead.
Blue cheese should be stored in the coolest, driest part of the refrigerator, such as the crisper drawer. It is important to keep it well-wrapped, as this will help to maintain freshness and make it easier to rewrap if needed. Storing blue cheese in an airtight container can cause it to spoil faster due to the build-up of moisture. It is also recommended to store blue cheese separately from other cheeses, as the blue mould has a tendency to spread to other cheeses.
Proper storage can help extend the shelf life of blue cheese. When stored properly in the refrigerator, blue cheese can last for 3-4 weeks. Additionally, blue cheese can be frozen to further extend its shelf life, although freezing may alter its texture and appearance.
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Blue cheese is made all over the world, with different manufacturing methods
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties. The first phase of production involves preparing a Penicillium roqueforti inoculum before the actual production of blue cheese. The curds are then drained and rolled into wheels, after which the blue cheese is left to age for 2–3 months. Salt is added to the cheese to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it in a temperature-controlled environment. During this ripening period, the temperature and humidity in the room are monitored to ensure the cheese does not spoil and has optimal flavour and texture.
Blue cheese is made in pretty much every country famous for its cheese. England has Blue Stilton, France has Roquefort, Italy has Gorgonzola, and Spain makes Cabrales and Valdeon, among other distinctive blues. In the US, American artisans are crafting blue cheeses from a variety of milks, sometimes mixing them and inventing hybrid styles. They elevate simple blues by washing them with liqueurs and whiskeys and wrapping them in leaves. Blue cheeses are made on farms, in small creameries, and in dedicated factories.
Blue cheese is believed to have been discovered by accident when a shepherd in the Rouergue region of southern France left behind a half-eaten loaf of bread in a cave. Upon returning, he found that the mould covering the bread had transformed the cheese into blue cheese. Today, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, where they simulate the dark, damp conditions.
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Blue cheese is a great source of protein and calcium
Blue cheese is a type of cheese characterised by the growth of the mould Penicillium roqueforti, which gives it its distinctive appearance, taste, and smell. It is produced in many countries, with some of the best-known varieties being Danablu, Gorgonzola, Roquefort, and Stilton.
Blue cheese also contains primary (lactic acid bacteria), secondary (Penicillium roqueforti), and other microorganisms, including non-starter lactic acid bacteria and yeasts. The mould in blue cheese is safe to eat and comes from the same spores that penicillin is made from.
While blue cheese is a great source of protein and calcium, it is also high in salt and saturated fat, so it should be eaten in moderation. People who are prone to headaches or migraines may want to limit or avoid blue cheese, as aged cheeses are a common trigger.
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Frequently asked questions
Yes, blue cheese has bacteria. It has primary (lactic acid bacteria), secondary (Penicillium roqueforti), and other microorganisms, including non-starter lactic acid bacteria and yeasts.
Yes, the bacteria in blue cheese is safe to consume. The mold in blue cheese, Penicillium, does not produce toxins and is safe to eat.
Blue cheese is made using bacterial cultures to convert sugars in milk to lactic acid. Mold extracts such as Penicillium roqueforti are added, and then rennet is added to cause the milk to curdle.
Blue cheese is a great source of protein and calcium. It may also have a neutral or positive effect on cardiovascular health and can help manage levels of visceral fat.
If stored properly in the refrigerator, blue cheese can last 3-4 weeks. Freezing blue cheese can help extend its shelf life.
