Andy Montoya
Blue cheese is a unique dairy product characterised by its sharp and savoury flavour and vein-like patterns. The mouldy appearance of blue cheese is intentional and safe for consumption. The mould is formed by the addition of Penicillium cultures, which create the distinctive blue veins and prevent harmful moulds from attacking the cheese. The type of Penicillium used depends on the variety of blue cheese, with Penicillium roqueforti being responsible for the blue streaks in Roquefort, one of the oldest blue cheeses, and Penicillium glaucum defining the look and flavour of Gorgonzola. The process of making blue cheese involves specific steps to cultivate the desired mould and enhance its flavour and texture.
| Characteristics | Values |
|---|---|
| Scientific Reason for Being Edible | Some types of mold are dangerous, but not all. The mold in blue cheese is safe to consume and is responsible for its distinctive taste and aroma. |
| Type of Mold | Penicillium roqueforti, cousin to the penicillin-producing penicillium. |
| Taste | Tangy, salty, sharp, and creamy. |
| Texture | Creamy. |
| Flavor Development | Blue mold causes a breakdown of proteins in cheese, known as proteolysis, creating a creamy taste and texture. It also breaks down fats, known as lipolysis, giving blue cheese tangy, sharp flavors. |
| Salt Content | Blue cheese contains more salt than other cheeses, contributing to its addictive flavor. |
| Pairing | Rich, tannic red wines like Cabernet Sauvignon or Pinot Noir. Crackers or melted into dishes. Port and Scotch. |
| Age Factor | As people age, their taste buds reduce in strength, leading to an increased preference for blue cheese. |
| Storage | To extend shelf life, re-wrap in parchment and then in beeswax to avoid moisture buildup, which promotes bad mold development. |
Explore related products
What You'll Learn
- Blue cheese gets its distinctive taste and aroma from the mould used in its production
- Blue cheese was discovered almost by accident when a young boy left his meal in a cave
- Blue cheese is aged to create an environment that prevents harmful moulds from growing
- Blue cheese contains much more salt than other cheeses, which makes it moreish
- Blue cheese is safe to eat because it uses a non-toxic mould that prevents harmful moulds from growing
Blue cheese gets its distinctive taste and aroma from the mould used in its production
Blue cheese is widely consumed and enjoyed, despite being a food that is deliberately mouldy. The mould in blue cheese is not only safe for human consumption but is also responsible for its distinctive taste, aroma, and appearance.
Blue cheese gets its characteristic blue veins from the growth of a type of fungus called Penicillium. The type of Penicillium used depends on the cheese in question. Penicillium roqueforti is responsible for the blue streaks that run through Roquefort, English Stilton, and Danish Blue. Roquefort is one of the oldest blue cheeses, dating back to 1070 AD. The same mould is used in cow's milk blue cheeses. The defining mould of Italian Gorgonzola, meanwhile, is the related Penicillium glaucum, which gives it its distinctive look and earthy flavour.
The mould in blue cheese is safe to consume. While some moulds produce mycotoxins, which are toxic compounds that can be harmful to humans, the mould used in blue cheese does not produce toxins and is safe to eat. In fact, the mould used in blue cheese is related to the mould that produces penicillin, one of the first antibiotics.
The way that blue cheese is aged also contributes to its distinctive taste and aroma. Blue cheese is aged in conditions of specific acidity, salinity, moisture, density, temperature, and oxygen flow that prevent the growth of dangerous moulds. The conditions also create an environment that encourages the growth of the desired mould.
Blue Cheese: Fridge Storage and Shelf Life
You may want to see also
Blue cheese was discovered almost by accident when a young boy left his meal in a cave
Blue cheese is believed to have been discovered by accident, and there are several stories about its origins. One such tale suggests that blue cheese was discovered when a young boy left his meal in a cave.
In ancient times, cheesemaking was an integral part of everyday life. People experimented with different methods of preserving milk, and this led to the introduction of mould to the cheesemaking process. The specific type of mould, Penicillium roqueforti, is responsible for the characteristic flavour and appearance of blue cheese. It breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes. This process, known as proteolysis, creates a very creamy taste and texture. It also breaks down the fats, a process called lipolysis, which gives blue cheese its tangy, sharp flavours.
The way that blue cheese is aged creates an environment that prevents harmful moulds from attacking the cheese. The temperature, moisture, salinity, density, and oxygen flow levels within the caves where the cheeses were stored happened to be favourable for varieties of harmless mould. The mouldy cheeses were also saltier than other cheeses, which made them even more appealing.
One of the oldest blue cheeses, Roquefort, originated from the village of Roquefort-sur-Soulzon in France. It is made from sheep's milk and inoculated with Penicillium roqueforti. The cheese is then aged in the natural caves of Roquefort-sur-Soulzon, which provide the ideal conditions for developing its unique flavour and odour.
Another famous blue cheese, Gorgonzola, dates back to around 879 AD. It has a distinctive look and an earthy flavour due to the presence of Penicillium glaucum. Today, people often enjoy blue cheeses with crackers, melted into dishes, or paired with rich, tannic red wines such as Cabernet Sauvignon or Pinot Noir.
Gorgonzola and Blue Cheese: What's the Difference in Taste?
You may want to see also
Blue cheese is aged to create an environment that prevents harmful moulds from growing
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. The process of making blue cheese is complex, and cultures from a certain type of mould are added to enhance the dairy product's sharp and savoury flavour, as well as give it its instantly recognisable blue veins.
The way that blue cheese is aged creates an environment that prevents harmful moulds from growing. The ageing process creates a level of acidity, salinity, moisture, density, temperature, and oxygen flow that inhibits the growth of dangerous moulds. The specific variety of Penicillium used in blue cheese production, such as Penicillium roqueforti or Penicillium glaucum, does not produce toxins and is safe for human consumption. These moulds are cousins of the mould that produces penicillin, the first antibiotic, and have been used for their medicinal properties as well as their culinary ones.
During the cheesemaking process, the mould is added after the whey has been drained and the curds are pressed into wheel shapes. The blue cheese is then left to age for 2-3 months. During this ageing process, the cheese is pierced with stainless steel needles to create pathways for air to flow, encouraging the mould to spread along the air holes and creating the unique vein-like patterns throughout the cheese.
The mould in blue cheese causes a breakdown of proteins in the cheese, known as proteolysis, which creates a creamy taste and texture. It also breaks down fats, a process called lipolysis, which gives blue cheese its tangy, sharp flavours. These biochemical processes are triggered by the Penicillium roqueforti mould, which produces enzymes that release amino acids and free fatty acids, contributing to the distinct characteristics of blue cheese.
While blue cheese is made with mould and is safe to consume, it can still go bad. It is important to practice proper food safety and storage to prevent the growth of harmful moulds. Blue cheese should be stored tightly wrapped in the refrigerator, where it can last for 3-4 weeks. Freezing blue cheese can also extend its shelf life, although it may slightly alter its texture and appearance.
Ranch vs Blue Cheese: Which Dressing is Healthier?
You may want to see also
Explore related products
Blue cheese contains much more salt than other cheeses, which makes it moreish
Blue cheese is a type of cheese with a distinctive mould, which gives it its name. The mould in blue cheese is called Penicillium roqueforti, a cousin of the mould that produces penicillin. This mould is added to the milk during the fermentation process and is responsible for the blue, blue-grey, or blue-green veins that run through the cheese.
Blue cheese contains significantly more salt than other types of cheese. Salt is added to cheese during production to prevent bacteria growth, control moisture, improve texture, and enhance taste. It also acts as a natural preservative, helping to extend the shelf life of the cheese. While salt is essential for food safety and quality, excessive salt consumption is linked to adverse health effects, particularly for those on low-sodium diets. Therefore, it is important to consume blue cheese in moderation.
The high salt content in blue cheese contributes to its moreish quality. Salt is known to enhance flavour and increase cravings, making it difficult to resist another bite or slice. This is especially true when blue cheese is paired with crackers, melted into dishes, or enjoyed with a glass of Port or Scotch. The saltiness of blue cheese also complements rich, tannic red wines such as Cabernet Sauvignon or Pinot Noir.
In addition to its high salt content, blue cheese has a unique production process that involves piercing the cheese with needles to create air pathways. This process allows the blue mould to spread and develop its distinctive vein-like patterns. The mould also contributes to the cheese's sharp and tangy flavour by breaking down proteins and fats through proteolysis and lipolysis, respectively. As a result, blue cheese has a creamy texture and a strong, savoury taste that sets it apart from other cheeses.
Blue Cheese: A Rat Killer or Urban Myth?
You may want to see also
Blue cheese is safe to eat because it uses a non-toxic mould that prevents harmful moulds from growing
Blue cheese is made with mould, and it is safe to eat because it uses a non-toxic mould that prevents harmful moulds from growing. While some moulds are toxic, not all moulds are harmful. In fact, some moulds are even used in medicine—for example, penicillin, the first antibiotic, occurs naturally in a certain type of mould.
The mould in blue cheese is from the same family of spores used to make penicillin. The mould that is used to make blue cheese does not produce any harmful substances and is safe for human consumption. The specific type of mould used in blue cheese is called Penicillium roqueforti, which is a cousin to the penicillin-producing Penicillium. This mould is responsible for the blue streaks that run through the cheese and gives it its distinctive taste and aroma.
Blue cheese was discovered almost by accident. The prevailing legend of blue cheese's discovery revolves around a shepherd in the Rouergue region of southern France who left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. Months later, he found his lunch untouched except for a thick layer of mould. Either out of curiosity or hunger, the shepherd took a bite. He did not get sick because the cave was filled with naturally-occurring Penicillium roqueforti mould spores.
Today, blue cheese is made by first leaving rye bread in caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried, ground up, and sprinkled on fresh sheep's milk cheese curds. The cheese is then shaped into wheels and pierced to allow oxygen in, which encourages the mould to spread and create the unique vein-like patterns. Finally, the cheese is stored in cool, dark, and damp conditions to encourage mould growth.
The Ancient Origins of Blue Cheese
You may want to see also
Frequently asked questions
Blue cheese is safe to eat because the mould in it is nontoxic. The mould used in blue cheese is from the Penicillium family, which is the same family as the mould used to make the antibiotic medicine penicillin.
Blue cheese is mouldy because of the way it is made. During the ageing process, the cheese is pierced to make holes that allow oxygen in, encouraging the mould to spread along the air holes and creating the unique vein-like patterns throughout the cheese.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy left his bread and ewe's milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
