Blue Cheese And Age: The Science Behind The Color

Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. Blue cheese is believed to have been discovered by accident when a piece of cheese was left in a cave with naturally controlled temperature and moisture levels, creating a favourable environment for the mould to grow. The mould in blue cheese does not produce toxins and is safe to consume. However, blue cheese can still go bad, so it is important to practice basic food safety and store it properly. The cheese is typically aged for around 2-3 months, and the ageing process can be controlled by the type of milk and mould used, as well as the shape of the cheese.

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Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance

Blue cheese is made using a type of mould called Penicillium, specifically, Penicillium roqueforti. This mould is responsible for the distinct taste, smell, and appearance of blue cheese.

The process of making blue cheese is similar to that of other cheeses, consisting of six standard steps. However, additional ingredients and processes are required to give blue cheese its characteristic properties. The first phase of production involves preparing a Penicillium roqueforti inoculum, which is then added to the cheese curds. This inoculum can be created in several ways, but all methods involve using a freeze-dried Penicillium roqueforti culture.

Once the curds have been formed into wheels, they are pierced with long, thin needles to introduce oxygen and activate the mould. This piercing process is crucial in determining the taste and appearance of blue cheese. The mould inside the cheese comes alive when exposed to oxygen, changing the texture, adding flavour, and turning the cheese blue. The blue veins in blue cheese are formed as the mould grows outwards from the piercing sites.

The ripening process of blue cheese is carefully monitored to ensure optimal flavour and texture development. The temperature and humidity in the ageing room are controlled, and the cheese loaves are punctured to allow air to reach the mould and encourage its growth. This process results in the formation of blue veins and the development of the distinctive flavour and aroma of blue cheese, which arises from methyl ketones produced by the Penicillium roqueforti.

Blue cheese is known for its unique taste, which can be described as spicy, savoury, or pungent. The mould in the cheese contributes to this distinct flavour profile, often described simply as "blue." The taste can range from mild to strong, slightly sweet to salty or sharp, and the colour can vary from pale to dark. Blue cheese is a result of human intervention, carefully introducing mould to create a unique product.

Blue cheese can be wrapped in grape leaves that have been macerated in pear brandy, or in foil to be aged

Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The moulds used are typically Penicillium roqueforti, which can be found naturally, although commercially manufactured varieties are often used in modern cheese-making. The mould is added to the cheese curds, which are then coated with spores and pressed into a mould to form a wheel shape. Holes are then punched into the cheese to allow fresh air to reach the spores and trigger their growth.

Once the blue cheese has been made, it is often wrapped in foil for storage and ageing. The foil layer allows for very little air exchange, preventing the cheese from becoming too mouldy. This is because the replication of the mycelia and spores within the cheese is oxygen-dependent. The growth stage of the mould eventually produces the blue veins, but until oxygen is limited, the mycelia remain white. Limiting oxygen by wrapping the cheese in foil stops the growth stage and encourages the creation of blue veins.

Some blue cheese can also be wrapped in grape leaves that have been macerated in pear brandy. This method of wrapping is purely for flavour and presentation purposes and is not necessary for the ageing process.

It is important to note that the temperature and humidity of the room in which blue cheese is aged are critical to ensuring the cheese does not spoil and develops its optimal flavour and texture. The ripening temperature is usually around eight to ten degrees Celsius, with a relative humidity of 85-95%.

Blue cheese can be stored in the freezer at 0 degrees and will last indefinitely. However, for the best taste and texture, it shouldn't be kept frozen for more than six months

Blue cheese is a delicate product that requires careful storage. The pierced blue veining in blue cheese makes it more susceptible to oxidation and loss of surface moisture. This means that blue cheese can become drier and more crumbly if not stored correctly.

Blue cheese should be stored in a high-humidity environment, ideally at 80% humidity or above. This can be achieved using a climate-controlled container, such as a Cheese Grotto, which has a breathable back panel to allow fresh air to circulate around the cheese. It is important to avoid trapping moisture on the surface of the cheese, as this can lead to the growth of unwanted bacteria and the degradation of the cheese. To prevent this, blue cheese should not be wrapped too tightly in plastic or paper, as these materials can stick to the cheese paste.

For long-term storage, blue cheese can be stored in the freezer at 0°F, where it will remain safe to consume indefinitely. However, freezing will affect the taste and texture of the cheese, and it is therefore recommended that blue cheese is not frozen for more than six months if possible. Frozen blue cheese may become crumbly and lose some of its flavor, so it is best suited for use in cooked dishes such as sauces, soups, and casseroles.

To summarise, while blue cheese can be stored in the freezer indefinitely, it is best to prioritise taste and texture by limiting freezer storage to six months.

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Blue cheese can go bad if not properly stored. It should be discarded if there are any changes in its appearance or smell

Blue cheese is a strong, salty cheese with a pungent taste and scent. It is created by injecting spores into the curds or mixing them in with the curds after they have formed. The cheese is then left to age, and the aging process can be controlled by the type of milk and mold used, the shape of the cheese, and the temperature and moisture levels of the environment.

While blue cheese already contains mold, it can still go bad and knowing how to spot this is important for food safety. One way to tell if blue cheese has gone bad is to smell it. Fresh blue cheese has a strong scent, but as it starts to spoil, the scent changes to an ammonia-like smell. This ammonia smell is produced by nitrogenous compounds that are excreted by the bacteria that cause putrefaction in the cheese.

Another way to tell if blue cheese has gone bad is to examine its appearance. Fresh blue cheese typically has blue or green mold, but you should pay attention to the color of the creamy part of the cheese. If there is a pink hue around the rind, this is natural and safe to eat. However, if there is unidentified stuff growing on the cheese, it is best to discard it, especially if the cheese has also become soft. Softness indicates low acidity, which means the cheese is less safe to consume.

To prolong the shelf life of blue cheese, proper storage is essential. It should be stored in the refrigerator, with the temperature set below 40 degrees Fahrenheit or 8 degrees Celsius. Additionally, blue cheese should be well-wrapped to prevent it from drying out, and it can be placed in an airtight container to protect it from picking up scents or flavors from other items in the refrigerator. For long-term storage, blue cheese can be frozen, but it should be cut into pieces no larger than half a pound each and placed in a plastic freezer bag to avoid freezer burn.

Blue cheese is often a strong, salty cheese, which can make it difficult to pair with other foods or drinks

One way to balance the strong flavour of blue cheese is to pair it with something sweet. Dried fruits like apricots, figs, or pears, can complement the salty notes of the cheese. For a more indulgent treat, blue cheese can be paired with dark chocolate, which has the right sweet-to-bitter ratio to bring out the earthy qualities of the cheese.

Blue cheese also pairs well with other savoury foods. Its bold flavour can be enhanced by pairing it with BBQ meats, such as pulled pork or chicken wings. The saltiness of the cheese can also be mellowed out by pairing it with high-quality, tempered butter, either mixed directly into the cheese or spread on a baguette with thick slices of blue cheese.

Blue cheese can also be used as an ingredient in various dishes. It can be melted on top of a burger or steak, stuffed into a chicken breast with pine nuts, cream cheese, and spinach, or baked into a spinach lasagna. It can also be used to make a creamy sauce for sweet potato fries or to top a bowl of autumn fruit.

When it comes to drinks, blue cheese pairs well with sweet dessert wines or stouts with chocolate notes. It can also be enjoyed with black tea or coffee, and some even suggest trying it with a glass of port.

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