Kamil Perry
Blue cheese is believed to have been discovered by accident when cheeses were stored in temperature- and moisture-controlled caves, creating an environment conducive to the growth of harmless moulds. One of the earliest blue cheeses, Roquefort, is said to have originated when a young boy left his bread and ewes' milk cheese in a cave for months, only to find that it had transformed into blue cheese upon his return. Today, blue cheese is typically made by mixing raw milk (from cattle, goats, or sheep) with a Penicillium roqueforti culture and pasteurizing the mixture at 72 °C (162 °F) for 15 seconds. While some blue cheeses, like Amablu, are made with unpasteurized milk, most blue cheeses available in chain restaurants, salad bars, and supermarkets in the US are made with pasteurized milk.
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What You'll Learn
- Amablu Blue Cheese is made from unpasteurized milk
- Pasteurized blue cheese is safe to consume during pregnancy
- Pasteurized blue cheese is widely available in chain restaurants and supermarkets
- Blue cheese is believed to have been discovered by accident in naturally controlled temperature caves
- Penicillium roqueforti is added to give blue cheese its distinctive blue veins
Amablu Blue Cheese is made from unpasteurized milk
Amablu Blue Cheese, also known as Treasure Cave Blue Cheese, is made from unpasteurized cow's milk. It is produced by the Caves of Fairbault, an artisanal cheese company in southern Minnesota. Amablu was the first blue cheese to be made in the United States, introduced in 1936. The cheese is made from locally produced raw milk and is tested to ensure quality and safety. The unique geological characteristics of the sandstone caves in which it is aged contribute to the aroma and flavour of the cheese. Amablu has a rich and creamy flavour with a slightly salty taste. It is typically aged for a minimum of 75 days.
Unpasteurized blue cheese has a reputation for being unsafe, but this is not necessarily the case. While there are risks associated with consuming raw milk products, these can be mitigated through proper testing and quality control. In the United States, for example, it is guaranteed that any cheese bought will be pasteurized unless it is imported. This provides consumers with a level of safety and assurance.
The process of pasteurization involves heating milk to a specific temperature for a set period of time to kill harmful bacteria. This step is taken to prevent potential health risks associated with consuming raw milk, such as foodborne illnesses. However, it is important to note that pasteurization can also affect the nutritional content of the milk, reducing levels of certain vitamins and enzymes.
The decision to consume unpasteurized blue cheese, such as Amablu, is a personal choice. While it offers a unique flavour and texture due to the presence of beneficial bacteria, it may not be suitable for everyone, especially those with compromised immune systems or other health concerns. It is always recommended to consult official guidelines and make an informed decision based on individual circumstances.
In conclusion, Amablu Blue Cheese, a renowned American artisan cheese, is crafted from unpasteurized cow's milk, contributing to its distinct flavour and texture. This aspect of its production is both a unique selling point and a potential health consideration for consumers.
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Pasteurized blue cheese is safe to consume during pregnancy
It is safe to consume pasteurized blue cheese during pregnancy. Blue cheese is often made from unpasteurized milk, which can carry the bacteria listeria, known to cause miscarriages and other severe complications. However, pasteurization heats the milk to a temperature that kills harmful bacteria, including listeria, making the cheese safe to consume for pregnant women.
While soft blue cheese may contain higher counts of listeria, hard blue cheese is generally safer to consume during pregnancy if it is pasteurized. Sources recommend avoiding all soft and hard blue cheeses made from unpasteurized milk, except for Stilton, which is considered safe due to its low moisture and acidic nature that renders the bacteria harmless.
To ensure the safety of consuming blue cheese during pregnancy, it is important to check the packaging for the word "pasteurized" or inquire about the type of cheese used in restaurants. Most blue cheese found in chain restaurants, salad bars, or supermarkets is made with pasteurized milk, while unpasteurized cheese is more commonly found at gourmet cheese counters, natural food stores, or upscale restaurants.
It is worth noting that not all blue cheese is pasteurized, and some artisanal or imported varieties may be made from raw milk. Therefore, it is crucial to always check the label or ask about the type of cheese used to make an informed decision regarding food choices during pregnancy.
In summary, pasteurized blue cheese is safe to consume during pregnancy, but it is important to be vigilant about the type of cheese and its preparation to minimize any potential risks associated with unpasteurized cheese during this delicate time.
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Pasteurized blue cheese is widely available in chain restaurants and supermarkets
When eating out, it is always a good idea to ask the server if the blue cheese is pasteurized. However, it is likely that most chain restaurants will use pasteurized blue cheese to reduce the risk of contamination and lawsuits.
If you are looking for unpasteurized blue cheese, you may need to visit a reputable cheese counter, natural foods store, or a more chic restaurant. Gourmet cheese stores that import their cheese directly from other countries may also carry unpasteurized options.
When shopping for blue cheese in supermarkets, look for brands like Rogue Creamery and Marie's that specify the use of pasteurized milk on their ingredient lists. These brands are widely available at local grocery stores, offering convenience and accessibility for those seeking pasteurized blue cheese options.
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Blue cheese is believed to have been discovered by accident in naturally controlled temperature caves
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating an environment conducive to the growth of harmless mould. This discovery dates back to ancient times, with evidence suggesting that miners from the Hallstatt period (800 to 400 BC) consumed blue cheese.
One legend surrounding the discovery of blue cheese involves a young boy who abandoned his meal of bread and ewes' milk cheese in a cave after spotting a beautiful girl in the distance. When he returned months later, the cheese had transformed into Roquefort, one of the first blue cheeses, characterised by the mould Penicillium roqueforti.
Roquefort blue cheese, originating from the village of Roquefort-sur-Soulzon in France, is known for its distinct flavour and blue veins, resulting from the use of unpasteurized sheep's milk and the unique conditions of the natural caves in which it is ripened. Similarly, Gorgonzola, first mentioned in literature in 879, takes its name from the Italian village of Gorgonzola, where it was initially crafted from whole milk.
While some blue cheeses are made by injecting spores before curds form, others have spores mixed in with the curds after they form. The introduction of mould, specifically Penicillium roqueforti, is essential to the cheesemaking process, giving blue cheese its distinctive flavour and appearance. Today, cheese producers primarily use commercially manufactured Penicillium roqueforti, which is freeze-dried and added to autoclaved, homogenized milk.
In terms of pasteurization, blue cheese can be made with either pasteurized or unpasteurized milk. Most blue cheese sold in chain restaurants, salad bars, or supermarkets in the US is made with pasteurized milk. However, unpasteurized blue cheese can still be found at reputable cheese counters, natural food stores, or gourmet cheese shops that import their products.
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Penicillium roqueforti is added to give blue cheese its distinctive blue veins
Blue cheese is made from mould – specifically, Penicillium roqueforti. This is a species of fungus that creates the distinctive blue-green veins and the complex flavours and textures of blue cheese.
During the production of blue cheese, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. The mould breaks down protein and fat very effectively, yielding the textures, aromas, and flavours that are unique to blue cheese.
Penicillium roqueforti is added to the cheese in powder or liquid form. It is the most common species used in blue cheese production, but there are various strains and related species within the Penicillium genus that can be used, such as P. glaucum, which is historically used in some blue cheese production.
The controlled use of this mould is essential in crafting the complex flavours and textures of blue cheeses. Several renowned blue cheeses rely on Penicillium roqueforti for their characteristic properties, such as Roquefort, Gorgonzola, and Stilton.
In terms of pasteurisation, most blue cheese that you would get in a chain restaurant, at a salad bar, or in a supermarket is made with pasteurised milk. You are more likely to encounter unpasteurised blue cheese at a reputable cheese counter, natural foods store, or gourmet cheese store that imports their cheese directly from another country.
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