Kamil Perry
Blue cheese is believed to have been discovered by accident when cheese was stored in caves with controlled temperatures and moisture levels, which created an environment that favoured the growth of harmless mould. Today, blue cheese is made by warming milk, adding a starter culture to acidify the milk, adding rennet to coagulate the milk, cutting and developing the curds, then straining, salting and packing the curds in a cheese form. Blue cheese gets its distinct blue veins from the addition of mould cultures, which are added at different stages of the process depending on the style of cheese being made. The number of blue veins is determined by the size and number of piercings made in the cheese, which allow oxygen to enter and feed the mould cultures.
| Characteristics | Values |
|---|---|
| Raw Materials | Milk (cow, goat, sheep, or buffalo) and cream |
| Can be raw or pasteurized | |
| Bread (in the case of its accidental discovery) | |
| Temperature | Milk should be warmed to 88°C |
| Additives | Yogurt, mesophilic starters, calcium chloride, blue cheese mixture, and diluted rennet |
| Streptococcus lactis, Penicillium roqueforti, and Penicillium glaucum | |
| Calf pre-gastric esterase | |
| Equipment | Stock pot, long metal spoon, long knife or cake spatula, colander, lipped tray or cookie sheet, cheese mold, cheese cloth or muslin dishtowel, cheese mats, food-grade plastic bucket, metal or wood rack |
| Techniques | Inoculation, coagulation, cutting and developing curds, straining, salting, packing, piercing or "needling", shredding, stacking, tearing, and flipping |
| Environment | Temperature- and moisture-controlled |
| Time | 60 minutes to mature the milk |
| 60 days to see progress in mold growth | |
| 5-6 hours of intermittent attention |
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What You'll Learn
Warm the milk
To begin the process of making blue cheese, you need to warm the milk. Place the milk and cream in a stock pot and warm the milk to 88 degrees Fahrenheit. Avoid using a stove to directly heat the pot as this can lead to scorching. Instead, place the pot in a sink full of 100-degree water and let the milk slowly come to temperature. Add more warm water to the sink if needed.
Once the milk is at the correct temperature, sprinkle it with yogurt and mesophilic starters. These starters are bacteria that will begin to acidify the milk. Then, add calcium chloride and a blue cheese mixture, stirring well to dissolve. Cover the pot and leave the milk to mature for 60 minutes. It is important to maintain an even temperature during this process, so you may wish to cover the sink with a towel.
After an hour, check the temperature of the milk again, ensuring it is still at 88 degrees. If the temperature has dropped, add more warm water to the sink. Now, add the diluted rennet to the milk, gently stirring for one minute. The rennet will cause the milk to coagulate and form curds.
The process of warming the milk is crucial as it provides the optimal environment for the bacteria to grow and begin the acidification process. This initial acidification is what turns the milk from a liquid to a solid, setting the stage for the subsequent steps in the cheesemaking process.
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Add starter culture
To make blue cheese, a starter culture is added to the raw milk (from cattle, goats, or sheep) to acidify the milk and change it from a liquid to a solid. This process involves changing the lactose in the milk to lactic acid, altering its acidity. Streptococcus lactis is an example of a starter culture used in this process.
The starter culture is added after the milk has been mixed and pasteurized at 72 °C (162 °F) for 15 seconds. Following this, coagulation occurs, where rennet, a mixture derived from the stomach lining of a calf, is added to further solidify the milk.
The type of starter culture used can influence the flavor and texture of the blue cheese. For instance, Streptococcus lactis is often used to produce a sharp and salty flavor profile. Additionally, the specific animal milk used, the diet of the animals, and the cheesemaking techniques employed can also contribute to the distinct flavor and texture of the final product.
After the starter culture has been added, the mixture is allowed to mature for approximately 60 minutes. During this time, the starter bacteria proliferate and continue the process of acidifying the milk. It is important to maintain the temperature at 88 degrees Fahrenheit during this step to ensure optimal bacterial growth.
Once the maturation process is complete, diluted rennet is added to the mixture, initiating the coagulation phase and further solidifying the milk into curds.
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Curds form
The formation of curds is an important step in the cheesemaking process. Curds are essentially solid masses of casein, a type of protein found in milk. In the context of blue cheese, the formation of curds occurs after the milk has been mixed, pasteurized, and acidified with a starter culture.
The process of curd formation involves the addition of rennet, an enzyme that plays a crucial role in transforming milk from a liquid to a solid state. Rennet is derived from the stomach lining of a calf and contains rennin, which acts on the casein micelles in the milk. Specifically, rennet cleaves κ-casein from the casein micelle, reducing the entanglement of the hairy layer between casein micelles. This removal of the hairy layer allows the casein micelles to aggregate and form curds.
Once the curds have formed, they are then cut and developed. This stage involves gently cutting and stirring the curds, facilitating their transformation into a solid mass. The curds are then prepared for moulding by straining, salting, and packing them into a cheese form. This step ensures that the curds are shaped and structured properly.
For blue cheese, the addition of mould occurs during this stage of curd development. The mould cultures, specifically Penicillium roqueforti and Penicillium glaucum, require oxygen to grow and create the characteristic blue-green veins. The curds are either injected with spores before moulding or mixed with spores after they are formed. The needling or piercing of the cheese at this stage also contributes to the formation of blue veins, as it allows oxygen to reach the Penicillium roqueforti cultures.
The size, number, and pattern of the piercings influence the oxygen exposure and subsequent vein formation. The timing of mould addition and the ageing process further impact the flavour, texture, and intensity of blueness in the final product. Curd formation and development are critical steps in blue cheese production, as they provide the structure and foundation for the cheese, while also facilitating the mould growth that gives blue cheese its distinctive characteristics.
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Piercing for blue veins
When making blue cheese at home, it is recommended to use stainless steel needles for piercing. The piercing can be done manually by inserting the needle through the rind of the cheese four to ten days after mould begins to appear. It is important to space out the piercings to avoid cracking the cheese. Alternatively, there are machines designed specifically for this purpose that can be used to pierce blue cheese loaves or wheels.
The piercing pattern and technique can impact the final texture, taste, and smell of the blue cheese. For example, ripping the young cheese apart creates a more open texture and improves mould distribution. Stacking the cheese, on the other hand, can inhibit the spread of mould. Additionally, the number of piercings and the time allowed for blue vein development can influence the ageing process and the intensity of the blue veins.
The formation of blue veins in blue cheese is a result of the growth of Penicillium roqueforti cultures. These moulds require oxygen to grow, and the piercings provide the necessary access. The size and number of piercings directly impact the amount of oxygen available, which, in turn, affects the growth of the mould cultures and the development of blue veins.
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Age in a controlled environment
Blue cheese is typically aged in a temperature-controlled environment, which is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels. These caves provided an ideal environment for the growth of harmless mould. When making blue cheese, the cheese is pierced or "needled" to create air holes, allowing oxygen to enter and feed the Penicillium roqueforti cultures, which are responsible for the characteristic blue veins. The size and number of piercings influence the oxygen levels and subsequently the number of blue veins formed.
During the ageing process, it is important to maintain a temperature of around 10°C and 95% humidity. Proper airflow is also crucial to ensure adequate oxygen levels for the growth of blue mould. The ageing time can be varied to adjust the intensity of the blue veins, as longer ageing results in more prominent veins. The unique flavour, texture, and smell of blue cheese are influenced by factors such as the type of milk used (cow, sheep, or goat), the diet of the animals, and the specific techniques employed by the cheesemaker.
The process of ageing blue cheese involves the development of mould and bacteria that contribute to its distinct characteristics. Penicillium roqueforti, a type of mould, requires oxygen to grow and is responsible for the blue-green veins in the cheese. Initially, lactic acid bacteria contribute to the fermentation process, but they are eventually overtaken by Penicillium roqueforti, which breaks down the lactic acid and maintains a pH above 6.0 in the aged cheese.
The ageing environment plays a crucial role in the development of blue cheese. Controlling factors such as temperature, humidity, and airflow ensures that the mould grows optimally and that the cheese ages evenly. The specific conditions may vary slightly depending on the desired characteristics of the final product, but the overall goal is to create an environment that promotes the growth of the desired mould while inhibiting the growth of unwanted microorganisms.
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Frequently asked questions
Blue cheese is a type of cheese characterised by blue, green, grey, or black veins or spots of mould throughout its body. It is made by adding cultures of edible moulds to the cheese mixture.
Blue cheese is typically made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurised. The type of milk used, the diet of the animal, and the cheesemaking techniques used will determine the flavour and texture of the blue cheese. Other ingredients include a starter culture, such as Streptococcus lactis, rennet, and modified milk fat.
To make blue cheese at home, you will need a 2.5-gallon stock pot, a long metal spoon, a long knife or cake spatula, a thermometer, a colander, a lipped tray or cookie sheet, a 2-pound plastic or metal cheese mould, a 2-square-foot piece of fine cheesecloth or a muslin dish towel, two plastic cheese mats or bamboo sushi mats, a 5-gallon food-grade plastic bucket with a lid, and a metal or wooden rack that fits in the bottom of the bucket.
First, warm the milk to 88 degrees Celsius. Add the starter culture, such as Streptococcus lactis, and allow the milk to mature for about 60 minutes. Then, add the rennet to coagulate the milk and cut the curds. Next, develop the curds and strain, salt, and pack them into a cheese mould. At some point during this process, add the mould culture to create the blue veins. Finally, pierce the cheese with a needle to create air holes and allow oxygen to feed the mould culture.
It takes about 60 days for blue cheese to develop. The amount of time left to age, the humidity levels, and the airflow to let oxygen into the cavities will all impact the growth of the mould.
