Kamil Perry
Blue-veined cheese, also known as blue cheese, is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk. It is characterised by blue, blue-grey, or blue-green veins throughout the cheese caused by the growth of Penicillium roqueforti. The veins develop naturally as the cheese is spiked with stainless steel rods to let oxygen circulate and allow the mould to grow. The mould is responsible for the distinctive aroma and flavour of blue cheese.
| Characteristics | Values |
|---|---|
| General Classification | Cheese produced with cow's milk, sheep's milk, or goat's milk |
| Common Varieties | French Roquefort, Italian Gorgonzola, English Stilton, Danish Danablu |
| Distinct Features | Blue/green veins, soft texture, strong flavour, high pH |
| Manufacturing Process | Addition of Penicillium roqueforti, controlled aging conditions, piercing of cheese |
| Ripening Temperature | 8-10 degrees Celsius |
| Relative Humidity | 85-95% |
| Nutrients | Minerals, proteins, vitamins, bioactive peptides, essential amino acids |
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What You'll Learn
- Blue-veined cheese is made from cow's, sheep's or goat's milk
- Penicillium roqueforti is added to create the blue veins
- The cheese is punctured to allow air to penetrate and support the growth of the blue veins
- The ripening temperature and humidity impact the flavour and texture of the cheese
- Blue-veined cheese is a source of minerals, proteins and vitamins
Blue-veined cheese is made from cow's, sheep's or goat's milk
Blue-veined cheese, also known simply as blue cheese, is made from cow's, sheep's, or goat's milk. It is a generic term used to describe cheese produced with these milks and ripened with cultures of the mould Penicillium roqueforti. The final product is characterised by green, grey, blue, or dark veins or spots of mould throughout the cheese paste. These veins develop naturally and give the cheese its typical appearance and flavour.
The process of making blue cheese is complex and consists of several steps. Firstly, the milk is coagulated by rennet extract or other coagulating agents to form the curds. Some varieties of blue cheese are salted by repeated surface application of dry NaCl, while others are brine-salted. The curds are then mixed with Penicillium roqueforti, which is responsible for the growth of the blue mould. The cheese is shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. The temperature and humidity during the ripening process are carefully controlled to ensure the cheese develops the desired flavour and texture.
During the maturation process, the cheese is "spiked" with stainless steel rods to let oxygen circulate and allow the mould to grow. This process also softens the texture of the cheese and helps create its distinctive flavour. The mould requires oxygen to grow, so the texture of blue cheese must be open to allow the fungal spores to germinate and grow. This is achieved by not pressing the moulds and physically piercing the cheeses with needles.
The type of milk used in blue cheese can influence the flavour, texture, and overall characteristics of the final product. For example, Roquefort is made from sheep's milk, while Gorgonzola and Stilton are typically made from cow's milk. Blue cheese can be eaten on its own or spread, crumbled, or melted into or over foods such as quiches, pizzas, and salads.
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Penicillium roqueforti is added to create the blue veins
Blue cheese gets its distinctive blue veins from the addition of Penicillium roqueforti, a saprophytic fungus commonly found in nature. This fungus is added to create the characteristic blue veins, texture, aroma, and flavour of blue cheese. It is added to the cheese as a fungal adjunct culture, contributing to the unique properties of blue-veined cheese.
Penicillium roqueforti is a type of mould that requires oxygen to grow. It is added to the cheese after the initial fermentation by lactic acid bacteria. The low pH of the cheese kills the lactic acid bacteria, allowing Penicillium roqueforti to take over and break down the lactic acid, maintaining a pH above 6.0 in the aged cheese. As the pH rises, the enzymes in the mould become more active and can continue to ferment the cheese, as they are optimal at a pH of 6.0.
The process of creating the blue veins begins with piercing the cheese curds to form air tunnels. This step, known as "needling," creates the openings necessary for the mould to grow along the surface of the curd-air interface and produce the blue veins. The cheese is then aged, with the temperature and humidity carefully monitored to ensure optimal flavour and texture development.
The distinctive flavour and aroma of blue cheese are a result of the metabolic activities of Penicillium roqueforti. This fungus produces high levels of free fatty acids and ketones, specifically methyl ketones such as 2-pentanone, 2-heptanone, and 2-nonanone. These metabolic products contribute to the unique flavour and smell associated with blue cheese.
Penicillium roqueforti is commonly used in various blue-veined cheeses around the world, including Roquefort cheese in France, Gorgonzola in Italy, Cabrales in Spain, and Stilton in the United Kingdom. It is known for its ability to develop well in the cheese-making environment, contributing to the ripening process and providing the desired texture, flavour, and aroma to the final product.
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The cheese is punctured to allow air to penetrate and support the growth of the blue veins
Blue-veined cheese, also known simply as blue cheese, is a general classification of cheese that has had cultures of the mould Penicillium added. This gives the cheese its distinctive appearance and flavour. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties.
One of these additional steps is puncturing the cheese to create small openings that allow air to penetrate and support the growth of the blue veins. This is done during the ripening period, when the temperature and humidity in the room are carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is usually around eight to ten degrees Celsius, with a relative humidity of 85–95%. However, these conditions may vary depending on the type of blue cheese being produced.
The purpose of puncturing the cheese is to allow oxygen to reach the Penicillium roqueforti cultures, which require oxygen to grow and create the blue veins. This process also softens the texture of the cheese and helps to create its distinctive flavour. The puncturing can be done with stainless-steel rods or needles.
Different types of blue cheese are made with different types of milk, including cow's, sheep's, or goat's milk, and the milk can be raw or pasteurized. The type of milk used can influence the flavour, texture, and overall characteristics of the cheese. Some blue cheeses, like Roquefort, are made exclusively from sheep's milk, while others, such as Gorgonzola and Stilton, are typically made from cow's milk.
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The ripening temperature and humidity impact the flavour and texture of the cheese
Blue-veined cheese is a type of cheese characterised by blue, or blue-grey veins throughout. This distinct appearance is created by the presence of mould cultures, typically Penicillium roqueforti, which are added during the cheesemaking process. The mould cultures are responsible for the unique flavour, smell, and texture of blue cheese.
The ripening process plays a crucial role in developing the desired flavour and texture of blue cheese. During ripening, the temperature and humidity of the room are carefully monitored and controlled to prevent the cheese from spoiling and to ensure optimal flavour and texture development. The ripening temperature for blue cheese typically ranges from 4°C to 10°C, with some manufacturers storing blue cheese at lower temperatures. The humidity during the ripening process is also important, generally maintained between 85% and 95% relative humidity.
The specific temperature and humidity conditions can vary depending on the type of blue cheese being produced. For example, different varieties of blue cheese may have slightly different ripening temperature and humidity requirements. Additionally, the curing environment is crucial for mould cheeses, as improper humidity and temperature control can lead to the growth of unhealthy moulds.
The ripening process involves puncturing the cheese loaves to create small openings that allow air to penetrate. This process encourages the growth of aerobic Penicillium roqueforti cultures and facilitates the formation of the characteristic blue veins. The total ketone content is constantly monitored during ripening, as the distinctive flavour and aroma of blue cheese are a result of methyl ketones, which are metabolic products of Penicillium roqueforti.
By controlling the ripening temperature and humidity, cheesemakers can influence the texture and flavour of blue cheese. The storage time and temperature impact the mechanical behaviours of the cheese, with longer storage times leading to a weaker microstructure that is more easily deformed. Therefore, manufacturers can adjust the ripening time and temperature to create blue cheese with the desired texture and flavour profile.
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Blue-veined cheese is a source of minerals, proteins and vitamins
Blue-veined cheese, also known simply as blue cheese, is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk. It is ripened with cultures of the mold Penicillium roqueforti, which is responsible for the characteristic blue or blue-green veins that run throughout the cheese. This mold is intentionally introduced during the cheese-making process and contributes to the distinct flavor, aroma, and health benefits of blue cheese.
Blue-veined cheese is indeed a source of minerals, proteins, and vitamins. In terms of minerals, blue cheese is particularly rich in calcium, phosphorus, and magnesium. It is also a good source of protein, providing essential amino acids necessary for bodily functions and tissue repair. The high protein content can aid in weight management by helping you feel satiated and reducing overall calorie intake.
Blue cheese also contains vitamins such as vitamin A, vitamin B2 (riboflavin), and vitamin B12. These vitamins are important for maintaining good vision, skin health, red blood cell production, and brain function. Additionally, the mold in blue cheese, Penicillium roqueforti, is a type of probiotic that can promote gut health and boost the immune system.
While blue-veined cheese offers these nutritional benefits, it is important to consume it in moderation as it is also high in saturated fats and sodium. Excessive consumption of blue cheese can contribute to health issues such as heart disease and high blood pressure. However, when enjoyed as part of a balanced diet, blue cheese can be a delicious and nutritious treat.
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Frequently asked questions
Blue-veined cheese, also called blue cheese, is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium.
Blue-veined cheese is made by adding spores of the mold Penicillium roqueforti to the curds. The cheese is then shaped into wheels or blocks and left to age for several weeks or months in a cool, humid environment. During the aging process, the blue mold develops, creating the distinctive blue veins throughout the cheese.
The exact origins of blue-veined cheese are difficult to pinpoint, but it is believed that the practice of intentionally introducing mold to cheese dates back to ancient times. Some of the oldest known blue cheeses include Gorgonzola, which was created around AD 879, and Roquefort, which can be traced back to ancient Greece and Rome.
There are over 100 varieties of blue-veined cheese from around the world, including French Roquefort, Italian Gorgonzola, English Stilton, and Danish Danablu.
Blue-veined cheeses are a valuable source of nutrients, including minerals, proteins, and vitamins, bioactive peptides, and essential amino acids. They have also been studied for their potential health benefits.
