Patrick Oconnell
Blue Brain Cheese, with its cerebrum-like ridges and grooves, is a variety of cheese that is often regarded with suspicion due to its mouldy appearance. Despite its unappetising aspect, blue brain cheese is safe to eat and can even be healthy. The mould that gives the cheese its distinctive blue veins is from the same family of spores used to make penicillin. While mould on most foods indicates spoilage, cheese is an exception, with mould playing an integral role in the cheesemaking process.
| Characteristics | Values |
|---|---|
| Safe to eat | Yes |
| Safe storage temperature | 5°C |
| Appearance | Brain-like ridges and grooves, blue, green-blue, orange, yellow, or black |
| Flavour | Fruity, mellow, sharp, spicy, piquant |
| Texture | Soft and creamy |
| Type of cheese | Soft cheese |
| Type of milk | Raw milk from Fleckvieh cows |
| Origin | Switzerland |
| Molds | Geotrichum candidum, Penicillium roqueforti |
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What You'll Learn
Blue Brain Cheese is Safe to Eat
Despite its unappetizing appearance, blue brain cheese is safe to eat. In fact, it is considered a delicacy by some. The cheese is made from raw milk from Fleckvieh cows and gets its distinct blue hue from a fungus called Penicillium roqueforti. This fungus is also responsible for the characteristic blue veins in blue cheese, which is created during the early aging stage when the cheese is spiked with stainless steel rods to allow oxygen circulation and encourage mold growth.
Blue brain cheese is crafted by artisans and can be purchased at specialty shops like Jumi in London's Borough Market. The cheese is stored in a plastic dome, creating a tiny cave that allows it to continue aging and developing its unique texture and flavor. When young, this mold-coated cheese tastes fruity and mellow. As it ages, its flavor intensifies, deepens, and sharpens, taking on a spicy, piquant character.
While blue brain cheese may be safe to consume, it is important to practice safe food handling and storage. Properly choosing and storing cheese can help maintain its freshness and prevent spoilage. When selecting blue brain cheese or any other variety, ensure it has a smooth texture, free from cracks, mold, hardening, or discoloration. Refrigerate the cheese promptly once purchased to prolong its shelf life.
It is worth noting that while most molds in cheese are safe for healthy adults to consume, certain types of mold can produce mycotoxins, which are toxic to humans. Therefore, it is always advisable to inspect cheese for signs of spoilage before consumption. Fuzzy gray or black patches of mold, shiny pink or yellow spots of yeast, and slimy or dry textures are indications that your blue cheese has spoiled and should be discarded.
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It's a Swiss Cheese
Blue Brain Cheese is, indeed, a Swiss cheese. This variety of cheese is produced in Switzerland and is made from raw milk sourced from Fleckvieh cows. The cheese is left to mature in a damp cave, where it develops its signature grooves and ridges, resembling a brain.
The unique appearance of Blue Brain Cheese is due to the presence of mould called geotrichum candidum. This mould creates the cerebrum-like texture on the cheese's outer layer. In addition to geotrichum candidum, the cheese is also inoculated with penicillium roqueforti, a type of fungus that gives the cheese its distinctive blue hue.
Blue Brain Cheese is known for its intense and varying flavours, which develop as the cheese ages. The younger cheese has a fruity and mellow taste, while the older cheese takes on a spicier and more intense flavour profile. The longer it is aged, the darker the cheese becomes, and the more pronounced the flavours are.
Despite its mouldy appearance, Blue Brain Cheese is safe to consume. The moulds used in the cheesemaking process, such as geotrichum candidum and penicillium roqueforti, are considered safe for healthy adults. In fact, some sources even suggest that these moulds have natural antibacterial properties and can be beneficial to health.
It is important to note that Blue Brain Cheese should be stored properly to maintain its quality and prevent spoilage. When selecting the cheese, ensure it has a smooth texture, no mould, and is not discoloured or hardened. At home, it should be refrigerated promptly to prolong its freshness.
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It's Not a Dairy Cheese
Despite its name, blue brain cheese is not a dairy cheese. It is made from raw milk from Fleckvieh cows. The cheese is inoculated with two types of mould: geotrichum candidum, which gives it a brain-like texture, and penicillium roqueforti, which gives it its blue colour. The cheese is then left to age in a plastic dome, which acts as a tiny cave, allowing it to continue ageing and picking up wild ambient moulds.
The blue-brain variety is one of the mouldiest cheeses you can buy in the UK. It has a surprisingly mellow flavour when young, which intensifies and sharpens as it ages. The older the cheese, the darker it gets on the outside, and the more intense the flavours become. The cheese can turn orange, yellow, or black depending on its age and the type of wild ambient moulds it picks up.
Blue brain cheese is safe to eat and can even be healthy. The moulds P. roqueforti and P. glaucum have natural antibacterial properties and the ability to overtake pathogens. Almost all moulds in cheese are safe, which is why cheese has been considered a safe mouldy food to eat for the past 9,000 years. Certain types of mould, such as those found in blue cheese, are intentionally added during the cheesemaking process to enhance the flavour and texture.
However, it is important to note that not all moulds are safe to eat. Fuzzy grey or black patches of mould or shiny pink or yellow spots of yeast indicate that the cheese has spoiled and should be thrown away. Additionally, cheese that is slimy or feels tough and dry has likely spoiled.
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It's a Type of Blue Cheese
Blue Brain Cheese is a type of blue cheese. It is a soft cheese with a blue hue and brain-like grooves and ridges, which is safe to eat. In fact, it is said to be good for you. The blue-green mould can be up to 1cm thick and the cheese is usually served cold, at room temperature, or in a sandwich.
The cheese is made from raw milk from Fleckvieh cows. It is inoculated with two types of mould: geotrichum candidum, which gives it that brain-like texture, and penicillium roqueforti, which is the blue mould. As it ages, it picks up wild ambient moulds, and its flavour intensifies and sharpens. The older the cheese, the darker it gets on the outside, and the more intense the flavours become. It can turn orange, yellow or black depending on its age and the moulds it picks up.
Blue Brain Cheese was created by accident by a family of cheesemakers in Switzerland. They had left a batch of cow's cheese to mature in a damp cave and forgotten about it. When they found it, it was covered in a thin layer of green-blue mould. However, the core was still soft and creamy, so they did not throw it away.
Today, Blue Brain Cheese is sold by artisan vendors Jumi at Borough Market in London. It is kept chilled at 5°C in a glass-fronted dresser. Each cheese is stored in its own box within the dresser.
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It's Stored in a Plastic Dome
Blue brain cheese is stored in a plastic dome, which acts as a tiny cave for the cheese to continue ageing. The cheese is made by inoculating it with two types of moulds: geotrichum candidum and penicillium roqueforti. The former is a yeast-like mould that gives the cheese its brain-like texture, while the latter is a blue mould that gives the cheese its colour. As the cheese ages, it picks up wild ambient moulds, giving it an increasingly radioactive appearance.
The plastic dome is necessary for the cheese to age properly. The dome creates a confined, dark, and cool environment, similar to the damp cave in which the cheese was initially left to mature. This controlled environment allows the cheese to develop its distinctive moulds and intense flavour.
The blue-brain variety is one of the mouldiest cheeses available in the UK. Despite its mouldy appearance, the cheese is safe to consume and can even offer health benefits. The moulds used in the cheese, such as P. roqueforti and P. glaucum, possess natural antibacterial properties and can overtake pathogens.
However, it is important to distinguish between the moulds intentionally added during the cheesemaking process and unwanted moulds that indicate spoilage. While most moulds in cheese are safe for healthy adults, certain types of mould can produce mycotoxins, which are toxic to humans. Therefore, it is crucial to inspect and store the cheese properly.
To ensure the safety of blue brain cheese, consumers should examine its texture, colour, and odour. Blue brain cheese should have a smooth texture, without cracks or discolouration. Fuzzy grey, black, pink, or yellow spots of mould indicate spoilage, as does a slimy or dry texture. Additionally, a strong ammonia smell is a sign that the cheese has gone bad.
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Frequently asked questions
Yes, blue brain cheese is safe to eat. The mold on blue cheese is from the same family of spores used to make penicillin. While mold on most foods indicates spoilage, this is not the case for blue cheese.
Blue brain cheese was created by accident by a Swiss family who forgot about a batch of raw cow's milk cheese they had left to mature in a damp cave.
Blue brain cheese is inoculated with two molds: geotrichum candidum, which gives it a brain-like texture, and penicillium roqueforti, which gives it its blue color.
Blue brain cheese usually comes in a plastic dome that allows it to age properly. It should be stored at a temperature of around 5°C.
When young, blue brain cheese tastes fruity and mellow with a sharp twang. As it ages, it develops a spicy, piquant flavor that intensifies and deepens.
