Andy Montoya
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. The greenish-blue veins of mold that run throughout the cheese are created by piercing the wheels of cheese with tiny needles to create spaces for air to feed the mold. The piercing method is the main way of making blue cheese, though other factors such as the type of milk used, the mixture of molds and bacteria, and the aging process also affect the final product.
| Characteristics | Values |
|---|---|
| Main ingredient | Cow's, sheep's, or goat's milk |
| Origin | France and Italy |
| Flavour | Salty, sharp, mildly earthy, sweet, bright and peppery |
| Rind | Edible |
| Invention | Folklore suggests it was an accident |
| Production | A controlled and intentional process |
| Method | Piercing or needling |
| Mold | From one or more strains from the genus Penicillium |
| Mold colour | Greenish blue |
| Mold type | Harmless |
| Temperature | 8–10 °C |
| Humidity | 85–95% |
| Mycotoxins | Roquefortine, isofumigaclavine A, mycophenolic acid, ferrichrome, penicillic acid, and PR toxin |
| Canadian Food Inspection Agency's maximum moisture limit | 47% |
| Canadian Food Inspection Agency's minimum milk fat limit | 27% |
| United States Code of Federal Regulations standard for minimum milk fat content | 50% |
| United States Code of Federal Regulations standard for maximum moisture | 46% |
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What You'll Learn
Blue cheese varieties
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mold Penicillium. There are many varieties of blue cheese, with France and Italy producing the earliest versions, and later versions evolving throughout Europe and North America.
Traditional Classics
Five blue cheese varieties are considered "traditional classics" due to their long history and status as staple products in their native countries. These are:
- Roquefort: Made with unpasteurized sheep's milk and aged in the limestone cliffs in the south of France, Roquefort is considered one of the oldest and most original blue cheeses. It has a semi-hard and crumbly yet creamy texture, with bright blue-green veins and a pungent smell.
- Gorgonzola: This is the most famous variety of blue cheese, made with Penicillium glaucum and whole pasteurized cow's milk. It comes in two varieties: Gorgonzola Dolce, which is soft with a creamy texture and mild, buttery flavor; and Gorgonzola Piccante, which is hard with a crumbly texture and rich, intense flavor.
- Stilton: A cow's milk cheese produced in the English Midlands, with a moist and crumbly texture and a rich, creamy, nutty, and salty flavor.
- Danablu: Also known as Danish Blue, this cheese is made from full-fat pasteurized cow's milk and has a semi-soft, creamy, and crumbly texture with a mellow yet sharp and savory flavor.
- Fourme d'Ambert: This cheese is almost as old as Roquefort, dating back to Roman times. It is made from raw cow's milk and has a creamy texture and a mild, mushroomy, slightly earthy flavor.
Other Varieties
- Saint Agur: A double-cream blue cheese with a creamy interior and a bloomy rind.
- Blue Castello: Another double-cream blue cheese.
- Cabrales: This Spanish cheese is made with a combination of cow, goat, or sheep milk, as long as it is raw and unpasteurized. It has a firm, moist, and creamy texture with a robust, salty, and slightly spicy flavor.
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The piercing method
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its distinctive properties. Firstly, raw milk is pasteurized and then acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from a liquid to a solid. Rennet is then added to help coagulate the milk, and the curds are cut to release the whey.
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Blue cheese ingredients
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The type of milk used will affect the flavour and texture of the final product. For example, Roquefort, one of the oldest types of blue cheese, is made from sheep's milk, while Blue Stilton is made from cow's milk.
The milk is then pasteurized and acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey.
To make blue cheese, the cheesemaker pierces the cheese with stainless steel needles to create crevices for oxygen to interact with the cultures in the cheese and allow the blue mold to grow from within. The mold is from one or more strains from the genus Penicillium, specifically Penicillium roqueforti, which is responsible for the greenish-blue moldy aspect of blue cheese. The cheese is then ripened, and the temperature and humidity of the room are monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is generally around eight to ten degrees Celsius with a relative humidity of 85-95%.
During the ripening process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. The total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
Salt is added as a preservative, and other optional ingredients permitted include food colouring to neutralize the yellowish tint of the cheese, benzoyl peroxide bleach, and vegetable wax for coating the rind.
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Blue cheese production phases
The first phase involves preparing a Penicillium roqueforti inoculum, which is responsible for the greenish-blue mould in blue cheese. This mould produces several mycotoxins, including roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome, which are present at low levels and do not pose a health hazard. The inoculum can be produced by mixing sterile salt with sterilized, homogenized milk and reconstituted non-fat solids or whey solids, then adding a spore-rich Penicillium roqueforti culture. Modified milk fat is then added to stimulate the release of free fatty acids, which is essential for rapid flavour development.
The second phase involves adding the inoculum to the cheese curds. The cheese curds are formed by first pasteurizing raw milk, which can come from cows, sheep, goats, or even buffalo. A starter culture is then added to acidify the milk and convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to coagulate the milk, and the curds are cut to release the whey.
The next phase in the production of blue cheese is the piercing or needling of the cheese wheels. This step creates crevices to allow oxygen to interact with the cultures and promote the growth of blue mould from within. The piercing can be done with tiny stainless steel needles, creating small openings for air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, resulting in the formation of blue veins.
The final phase is the ripening or ageing of the cheese. During this period, the temperature and humidity are carefully monitored to ensure the cheese develops its optimal flavour and texture. The ripening temperature is generally around 8 to 10 degrees Celsius with a relative humidity of 85-95%, but this may vary depending on the type of blue cheese being produced. The total ketone content is also monitored as the distinctive flavour and aroma of blue cheese come from methyl ketones, which are metabolic products of Penicillium roqueforti.
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Blue cheese ripening
During the ripening process, the cheese wheels are pierced or punctured with stainless steel needles to create small openings that allow air to penetrate the cheese. This process, known as needling or piercing, supports the growth of aerobic Penicillium roqueforti cultures, which are responsible for the characteristic blue-green veins in blue cheese. The temperature and humidity conditions during ripening also play a crucial role in fostering the growth of this mould.
The development of blue veins in blue cheese is a gradual process. After the cheese wheels are punctured, air slowly makes its way into the holes, providing the necessary oxygen for the mould to grow. This mould has a high tolerance for low oxygen levels and can grow in the presence of oxygen levels as low as 0.3%.
Throughout the ripening process, cheesemakers closely monitor the total ketone content, as the distinctive flavour and aroma of blue cheese are derived from methyl ketones, which are metabolic products of Penicillium roqueforti. Additionally, the interaction between various microorganisms, such as lactic acid bacteria, mould, and yeasts, further influences the ripening process. The growth of lactic acid bacteria may be inhibited by P. roqueforti, creating an unfavourable environment for their growth.
The ripening period for blue cheese can vary depending on the specific variety and desired outcome. For example, the famous French Roquefort cheese obtains its PDO denomination by fulfilling certain criteria, including a specific ripening period in the Roquefort cheese cellars in the village of Roquefort-sur-Soulzon.
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Frequently asked questions
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium.
Blue cheese is produced by first pasteurizing raw milk. Then, a starter culture is added to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey. The curds are then inoculated with Penicillium roqueforti and incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and aerobic incubation is continued for an additional one to two days. The cheese is then ripened, and the temperature and humidity are monitored to ensure the cheese does not spoil. The cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the Penicillium roqueforti cultures, resulting in the formation of blue veins.
The main method of making blue cheese is piercing or needling. The cheese wheels are poked with tiny needles to create spaces for air, which feeds the mold and allows the blue veins to form.
Some popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, Danablu, and Cambozola.
Blue cheese generally has a salty, sharp flavor and a pungent aroma. It can range from crumbly, weepy, and salty to softer, creamy, and mildly earthy.
