Andy Montoya
Blue cheese is a generic term for cheese produced with cow's, goat's, or sheep's milk and ripened with cultures of the mould Penicillium. The process of making blue cheese is extremely controlled and intentional. The cheesemaking process includes piercing the cheese with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and facilitate the growth of blue mould. The type of milk, diet of the animal, and cheesemaking techniques influence the distinct flavour of each blue cheese variety.
| Characteristics | Values |
|---|---|
| Main method | Piercing the cheese with stainless steel needles to create crevices for oxygen to interact with cultures in the cheese and allow the blue mold to grow from within |
| Mold | One or more strains from the genus Penicillium |
| Blue veins | Created during the early aging stage when the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mold |
| Texture | From crumbly, weepy, and sharp to softer, creamy, and mildly earthy |
| Flavor | Salty, sharp, pungent, and rich |
| Milk | Cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized |
| Bacteria | Brevibacterium linens, which is the same bacteria responsible for foot and body odor |
| Fermentation period | 60–90 days before the flavor is typical and acceptable for marketing |
| Examples | Roquefort, Stilton, Gorgonzola, Baily Hazen Blue, Rogue River Blue, Valdeon, Cabrales, and more |
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What You'll Learn
- Blue cheese is made by piercing wheels of white cheese to allow oxygen to interact with the cultures in the cheese and encourage the growth of blue mould
- Blue mould, from the genus Penicillium, is added to the cheese
- Blue cheese is ripened and aged for 60-90 days
- Blue cheese is made from cow, goat, sheep or buffalo milk, which may be raw or pasteurised
- The diet of the animal and the location of the farm will affect the flavour of the cheese
Blue cheese is made by piercing wheels of white cheese to allow oxygen to interact with the cultures in the cheese and encourage the growth of blue mould
Blue cheese is made through a highly controlled and intentional process. It is ripened with cultures of the mould Penicillium, which can be one of several strains from the genus Penicillium. This process is started by sprinkling Penicillium roqueforti inoculum on top of the curds, along with Brevibacterium linens. The latter is the same bacteria responsible for foot and body odour. The curds are then formed into wheels of white cheese, which are drained and salted to prevent spoilage.
Once the cheese has been formed into wheels, it is pierced with stainless steel needles to create crevices. This process, also known as "needling", allows oxygen to interact with the cultures in the cheese and encourages the growth of blue mould from within. The piercing softens the texture and develops the cheese's distinctive blue flavour and aroma. The mould can also grow between the curds, which are not tightly packed, leaving air gaps between them. The cheesemaker can affect the outcome of the blue cheese by varying the amount of piercing they do to the wheels.
Blue cheese is 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 employed will all contribute to the distinct flavour of the blue cheese. For example, the diet of the animal may vary depending on the season, or whether they are grazing by the sea or in the mountains.
Blue cheese generally has a salty, sharp flavour and a pungent aroma, although the taste varies depending on the type. The blue veins are created during the early ageing stage of the cheese, which typically lasts between 60 and 90 days. When the cheese is freshly made, there is little to no blue cheese flavour development.
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Blue mould, from the genus Penicillium, is added to the cheese
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The milk is then drained and formed into wheels.
The mould is added to the cheese by sprinkling it on top of the curds or by piercing the cheese with stainless steel needles to create crevices for oxygen to interact with the cultures in the cheese and allow the blue mould to grow from within. This process is called "needling" and helps to soften the texture and develop the distinctive blue flavour and aroma of the cheese. The mould can also be added by injecting it directly into the cheese.
The blue veins in the cheese are created during the early ageing stage when the cheese is spiked with stainless steel rods to let oxygen circulate and encourage the growth of the mould. The cheese is then left to age for 60 to 90 days. During this time, the mould cultures and needling contribute to the flavour and texture of the blue cheese.
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Blue cheese is ripened and aged for 60-90 days
The mould that gives blue cheese its name and distinctive appearance is from one or more strains of the genus Penicillium. The most common type is Penicillium roqueforti, which is sprinkled over the cheese after it has been formed into wheels. Other types of Penicillium used in blue cheese include Penicillium glaucum and Penicillium Roqueforti.
The length of the ageing process and the specific techniques used can vary depending on the cheesemaker and the desired outcome. The type of milk used, the diet of the animal that produced the milk, and the cheesemaking techniques employed will all contribute to the unique flavour and texture of the final product.
Blue cheese is a broad term that encompasses a wide range of styles, flavours, and textures. It can be made from the milk of cows, sheep, goats, or even buffalo, and the diet of these animals can also affect the characteristics of the cheese. The process of making blue cheese is highly controlled and intentional, despite the common belief that it was originally discovered by accident.
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Blue cheese is made from cow, goat, sheep or buffalo milk, which may be raw or pasteurised
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The type of milk used, along with the animal's diet and the cheesemaking techniques, will influence the flavour of the blue cheese. For example, Roquefort, a renowned blue-veined cheese, is made from sheep's milk, while Point Reyes Original Blue is made from raw cow's milk.
Blue cheese is ripened with cultures of the mold penicillium, specifically from the genus Penicillium, and strains such as Penicillium roqueforti and Penicillium glaucum. The mold is responsible for the characteristic blue-green veins found in blue cheese. The cheesemaking process involves inoculating the cheese with the mold and then piercing or "needling" it with stainless steel rods or needles to allow oxygen to circulate and promote mold growth. This technique softens the texture and enhances the flavour.
The process of making blue cheese begins with acidification, where a starter culture is added to convert lactose to lactic acid, turning the milk from liquid to solid. Rennet, an enzyme, is then added to help coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels or loaves, with an open texture to allow for air gaps. Salt is added to the cheese to enhance flavour and act as a preservative.
The final step in making blue cheese is ripening or aging the cheese. This process typically takes 60 to 90 days, during which the cheese develops its signature blue veins and distinctive flavour. The blue veins are formed during the early aging stage when oxygen interacts with the cultures in the cheese. The longer the aging period, the more pronounced the blue cheese flavour becomes.
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The diet of the animal and the location of the farm will affect the flavour of the cheese
The flavour of blue cheese is influenced by several factors, including the diet of the animal and the location of the farm where the milk is produced. Blue cheese can be made from the milk of cows, goats, sheep, or even buffalo, and the diet of these animals can vary depending on the season and the geographical location of the farm. For example, animals grazing in Ireland or Ecuador will have different diets, with access to different types of grasses and hay.
The type of milk used as a base for blue cheese plays a crucial role in determining the final flavour of the cheese. For instance, Roquefort, a French sheep's milk blue cheese, is known for its additional body and meatiness derived from sheep's milk alone. On the other hand, Danish Blue cheese, made from cow's milk, tends to have a milder flavour and a creamier texture. The quality of the milk, which can be influenced by the animal's diet, also contributes to the flavour profile of the final product.
The process of making blue cheese involves piercing the cheese wheels with stainless steel needles to create crevices that allow oxygen to interact with the cultures and promote the growth of blue mould from within. This piercing method is a controlled and intentional process that affects the flavour development of the cheese. The amount of piercing, the ripening process, and the formation of a rind are all factors that influence the final flavour of blue cheese.
Additionally, the location of the farm can impact the flavour of blue cheese through the specific bacteria and mould cultures present in the environment. For example, Gorgonzola, a well-known Italian blue cheese, takes its name from the village of Gorgonzola in Italy, where it was first made. The unique bacteria and mould cultures found in this region contribute to the distinctive flavour and odour of Gorgonzola cheese.
The time of production and the ageing process also play a role in flavour development. Blue cheese typically requires a fermentation period of 60 to 90 days before it develops its characteristic flavour. Enthusiasts believe that blue cheese tastes best during the summer after it has aged for a few months. The length of ageing and the specific conditions under which the cheese is ripened can vary depending on the location of the farm and the cheesemaker's techniques, ultimately influencing the final flavour of the blue cheese.
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Frequently asked questions
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized.
Blue cheese is ripened with cultures of the mold Penicillium. The cheesemaker pierces the cheese with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and enable the blue mold to grow from within.
Blue cheese varies in texture from crumbly to soft and creamy.
Blue cheese generally has a salty, sharp flavor. The distinct flavor comes from lipolysis (the breakdown of fat).
Blue cheese is typically ripened for 60-90 days before it is ready for marketing.
