The Art Of Blue Veined Cheeses: A Crafting Mystery

Blue-veined cheese, also known as blue cheese, is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium roqueforti. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mold. The cheese is typically made from cow's, sheep's, or goat's milk, which is then curdled using rennet or other coagulating agents. After the curds are formed, they are mixed with Penicillium roqueforti, which is responsible for the growth of the blue mold. The cheese is then shaped into wheels or blocks and left to age for several weeks to several months in cool, humid environments. During the aging process, the blue mold develops, creating the distinctive blue veins throughout the cheese.

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The type of milk used

Blue-veined cheese, also known as blue cheese, is made from cow's, goat's, or sheep's milk. The type of milk used can influence the flavour, texture, and overall characteristics of the cheese. For example, Roquefort is made exclusively from sheep's milk, while Gorgonzola and Stilton are typically made from cow's milk.

Blue cheese made from cow's milk tends to have a milder flavour and a softer texture compared to those made from sheep's or goat's milk. Cow's milk blue cheeses are also more readily available and tend to be more affordable. Examples of popular cow's milk blue cheeses include Gorgonzola, which originated in the Italian village of the same name, and Stilton, which was first sold in the village of Stilton in England.

Sheep's milk blue cheeses, such as Roquefort, tend to have a stronger flavour and a more crumbly texture. These cheeses are often more expensive and may be harder to find due to their specific production methods and protected designation of origin.

Goat's milk blue cheeses are also available, though they may be less common than those made from cow's or sheep's milk. Goat's milk blue cheese is known for its distinct flavour and aroma, which some people find appealing while others may find it too strong or "goaty".

In addition to the type of milk used, other factors that influence the flavour and texture of blue cheese include the ageing process, the specific bacteria and mould cultures added, and the production methods employed.

Curdling and coagulating agents

Blue-veined cheese, also known as blue cheese, is made from pasteurized or unpasteurized cow's, goat's, or sheep's milk. The milk is curdled using rennet or other coagulating agents, such as lactic acid bacteria, which initiate the fermentation process. The curds are then cut and separated from the whey.

The coagulating agents cause the casein micelles in the milk to aggregate and form curds. These curds are then mixed with Penicillium roqueforti or Penicillium glaucum, which are molds that require oxygen to grow. The cheese is then shaped into wheels or blocks and left to age in a cool, humid environment. During this aging process, the blue veins develop as the mold grows throughout the cheese.

The type of milk and the specific coagulating agents used can influence the flavor, texture, and overall characteristics of the blue cheese. For example, Roquefort is made exclusively from sheep's milk, while Gorgonzola and Stilton are typically made from cow's milk.

The addition of Penicillium roqueforti or Penicillium glaucum cultures is crucial for the development of the distinctive blue veins in blue cheese. These molds require oxygen, so the cheese is punctured or pierced to create small openings for air to penetrate and support mold growth. This process also softens the texture and contributes to the unique flavor of blue cheese.

The ripening or aging process plays a significant role in developing the characteristic flavor and texture of blue cheese. The temperature and humidity are carefully monitored to ensure optimal conditions for the cheese to develop without spoiling. This process can take several weeks to several months, depending on the desired characteristics of the final product.

Penicillium mould

Blue-veined cheese, also known as blue cheese, is ripened with cultures of the mould Penicillium roqueforti. This mould is responsible for the growth of the blue, blue-grey, or blue-green veins that characterise blue cheese. The veins can also be green, grey, or dark. Penicillium glaucum is another mould that is used to inoculate blue cheese, specifically Gorgonzola. Both Penicillium roqueforti and Penicillium glaucum require oxygen to grow.

Blue cheese is made from cow's, sheep's, or goat's milk. The milk is curdled using rennet or other coagulating agents, and the curds are cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti. The cheese is then shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. The temperature and humidity are controlled to ensure the cheese does not spoil and maintains its optimal flavour and texture.

During the ageing process, the blue mould develops and creates the distinctive blue veins throughout the cheese. To encourage the growth of the mould, the cheese is punctured or spiked with stainless-steel rods to create small openings for air to penetrate. This process also softens the texture of the cheese and contributes to its flavour.

The process of making blue cheese involves specific steps to promote the growth of the blue mould. The addition of Penicillium roqueforti cultures and controlled ageing conditions allow for the development of the distinctive mould and the formation of blue veins. The ageing process can significantly impact the flavour and texture of blue cheese, resulting in a range of tastes and textures, from mild and creamy to strong and crumbly.

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Oxygen and temperature control

The temperature is carefully monitored during the ripening process to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ideal ripening temperature is around 8°C to 10°C, with a relative humidity of 85% to 95%vary depending on the type of blue cheese being produced.

The presence of oxygen is essential for the growth of Penicillium roqueforti. Initially, the cheese undergoes fermentation by lactic acid bacteria, which are later replaced by Penicillium roqueforti due to the low pH environment. This mold maintains the pH of the aged cheese above 6.0, which is optimal for its growth and enzymatic activity.

The oxygen and temperature control during the ripening process significantly impact the flavour and texture of blue-veined cheese. The development of the blue veins and the maturation of the cheese are carefully managed through these controlled conditions, resulting in the distinctive characteristics of blue-veined cheese.

Aging and flavour development

The aging process is crucial to the development of blue-veined cheese's distinct flavour and texture. After the cheese wheels or blocks are formed, they are left to age for several weeks to several months. This process takes place in temperature-controlled environments, typically around eight to ten degrees Celsius, with a relative humidity of 85–95%. The specific duration and conditions may vary depending on the type of blue cheese being produced.

During the aging process, cheesemakers monitor the temperature and humidity levels to prevent spoilage and ensure optimal flavour and texture development. The cheese loaves are also punctured with stainless-steel rods to create small openings for air penetration. This process not only facilitates the growth of the Penicillium roqueforti cultures, resulting in the formation of the characteristic blue veins, but it also softens the texture of the cheese.

The aging process involves the fermentation of the cheese by lactic acid bacteria, which are eventually replaced by the secondary fermenters, Penicillium roqueforti. This transition occurs due to the low pH environment, which inhibits the growth of lactic acid bacteria. Penicillium roqueforti maintains a pH in the cheese above 6.0, creating an optimal environment for its own growth and the development of the blue veins.

As the cheese ages, the rising pH levels enhance the activity of enzymes in the moulds responsible for lipolysis and proteolysis, allowing them to continue fermenting the cheese. Additionally, the free fatty acid content increases during this time, contributing to the unique flavour profile of blue cheese. This combination of mould growth, pH changes, and fatty acid development results in the distinctive flavour, aroma, and texture associated with blue-veined cheese.

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