Frederic Melton
Blue cheese is a semi-soft, creamy, and pungent cheese known for its blue-green veins. It is made by adding mould cultures of Penicillium roqueforti and Penicillium glaucum to milk during the cheesemaking process. The mould spores give the cheese its signature blue or green markings, also known as blue mould. Blue cheese is typically aged in temperature-controlled environments and can vary in flavour, colour, and consistency.
| Characteristics | Values |
|---|---|
| Appearance | Semi-soft, creamy, with blue-green veins |
| Flavour | Mild to strong, slightly sweet to salty or sharp |
| Colour | Pale to dark |
| Consistency | Liquid to hard |
| Smell | Distinctive, either from the mold or from various specially cultivated bacteria |
| Texture | Moist and crumbly |
| Rind | Bloomy, edible |
| Colour of Rind | White |
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What You'll Learn
Blue cheese colour variations
Blue cheese is a semi-soft, creamy, and pungent cheese known for its blue-green veins. The veins are created by adding mould cultures of Penicillium roqueforti and Penicillium glaucum, which are safe to eat. The mould spores give the cheese its signature blue-green markings, also known as blue mould. The colour of the mould can vary from dark blue to bluish-green, and even fresh-cut blue mould can appear green.
Blue cheese is made by adding a starter culture to pasteurised raw milk to turn the lactose into lactic acid, which solidifies the liquid milk. The cheese curds are then cut, releasing the whey, and the curds are formed into individual wheels or blocks. The penicillium is then added, and the cheese is poked with steel rods so that oxygen circulates in the cheese, allowing the mould to grow.
The colour variations in blue cheese are influenced by several factors, including the type of milk used, the diet of the animal, and cheesemaking techniques. For example, Americans tend to use cow's milk, while Spanish or French cheesemakers often opt for goat or sheep milk. The cheesemaking technique can also impact the colour, as some cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form.
Additionally, blue cheese can be wrapped in foil, like Roquefort and Maytag Blue, or have a bloomy, edible rind like Cambozola, which resembles Brie cheese. The rind can also be coated in vegetable wax, as per regulations. The ageing process and temperature-controlled environment can also influence the colour, as the cheese turns from pale to dark during ripening.
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Blue cheese texture and consistency
Blue cheese is an entire category of cheeses, with a wide variety of flavours and textures. The texture of blue cheese can vary from soft and spreadable to hard and
Blue cheese is made from different types of milk, including ewe's milk, goat's milk, sheep's milk, cow's milk, and even buffalo milk. These different types of milk can be used separately or mixed according to the cheese type. Blue cheese made from ewe's milk tends to be whiter than those made from cow's milk. The texture of blue cheese made with ewe's milk is often softer and more spreadable, while blue cheese made with cow's milk can be harder and more crumbly.
The process of making blue cheese involves culturing suitable spore-rich inocula and fermentation for maximum, typical flavour. A Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. The curds are then ladled into containers to be drained and formed into a wheel of cheese. The Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit in molds to form cheese loaves with an open texture. The mold grows inside the created air tunnels of the cheese, which develops the cheese's distinctive flavour and blue veins as it ages.
The texture of blue cheese can also vary depending on the specific type of Penicillium mold used. While most types of blue cheese are made with Penicillium roqueforti, some varieties, such as Gorgonzola, are made with Penicillium glaucum. Gorgonzola has a creamy texture and a mild, buttery flavor, while other blue cheeses made with Penicillium roqueforti can have a harder and more crumbly texture.
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Blue cheese rind
Blue cheese is made by adding mould cultures to milk during the cheesemaking process. The mould spores give the cheese its distinctive blue-green veins. Blue cheese rinds can vary in appearance depending on the type of blue cheese and the ageing process. Some blue cheeses, like Roquefort and Maytag Blue, are wrapped in foil and do not have a rind. Other blue cheeses, like Cambozola, have a bloomy, white, and edible rind similar to Brie cheese. This type of rind is called a bloomy rind and is made from a combination of mould, yeast, or a yeast-like fungus that grows on the exterior of the cheese.
During the ageing process, blue cheeses are stored in temperature- and humidity-controlled environments to encourage the growth of mould cultures. The humidity in the ageing room can cause some blue cheeses to develop a bloomy rind. This rind is usually white and soft and can be safely consumed. However, it is recommended to remove the rind before serving for appearance.
It is important to note that not all blue cheese rinds are edible. In general, if the rind is soft and creamy, it is safe to eat. If the rind is hard, it is best to exercise caution. Black, bright red, and deep brown moulds on cheese rinds are harmful and should be avoided. White, green, and blue moulds are generally safe and can be scraped off. It is always important to pay attention to the smell and texture of the cheese and its rind to determine if it is still safe to consume.
Some blue cheeses are coated with vegetable wax to preserve them. While these wax coatings are food-safe, they are not meant to be eaten and should be removed before consuming the cheese.
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Blue cheese mould
Blue cheese is characterised by its blue-green veins, which are created by the addition of mould cultures during the cheese-making process. The mould spores are added to the cheese curds and oxygen is circulated in the cheese to allow the mould to grow. Blue cheese mould can be blue or green, and it is safe to eat. The mould development contributes to the flavour of the cheese.
Blue cheese is made by adding a starter culture to pasteurised raw milk to turn the lactose into lactic acid, which solidifies the liquid milk. Rennet, an enzyme produced in the stomachs of mammals, is added to coagulate the milk. The coagulated cheese curds are then cut, releasing the whey—the liquid cheese byproduct. After the curds have been drained of the whey, they are formed into individual wheels or blocks.
The mould used in blue cheese is of the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum, which are safe to eat. However, some strains of Penicillium, such as Penicillium expansum, can be harmful if consumed. The mould spores give the cheese its signature blue-green markings, also known as blue mould. Blue cheese mould will frequently appear green in fresh-cut cheese.
To promote the growth of the mould veins inside the cheese, the cheese is pierced or "veined". These piercings allow air to reach the spores. The piercings are also necessary to circulate oxygen in the cheese, which encourages the growth of aerobic Penicillium roqueforti cultures, resulting in the formation of blue veins.
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Blue cheese production
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The diet of these animals, whether they graze on summer grasses or winter hay, and their location, whether in the mountains or by the sea, all create variables in cheesemaking.
The cheesemaking process begins with the formation of curds from milk. Curds form due to the function of the enzyme rennet, which removes the hairy layer of κ-casein that surrounds the casein micelle. Once the hairy layer is removed, the casein micelles can aggregate together, forming curds. These curds are then ladled into containers to be drained and formed into a wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curds are then knit into molds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with the molds being inverted frequently to promote this process.
Salt is then added to the cheese to provide flavor and act as a preservative. The final step is ripening the cheese by aging it. This process usually takes 60-90 days for the flavor of the cheese to be typical and acceptable for marketing. During ripening, the total ketone content is constantly monitored, as the distinctive flavor and aroma of blue cheese come from methyl ketones. The blue-green veins that characterize blue cheese are created by piercing the formed wheel of cheese with stainless steel needles, allowing oxygen to interact with the cultures in the cheese and enabling the blue mold to grow from within.
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Frequently asked questions
Blue cheese is a semi-soft, creamy, and pungent cheese known for its blue-green veins. The veins are created by piercing the cheese with steel rods to allow oxygen to circulate, promoting the growth of mould.
The mould in blue cheese is of the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum, which are safe to consume.
Blue cheese mould can be either blue or green. It is normal for blue cheese to have a bit of dark blue/bluish-green mould in holes/divots in the cheese. However, white, pink, or grey fluffy mould on the surface is a sign of spoilage.
