Randy Chandler
Blue cheese is a variety of cheese characterised by its sharp flavour and blue or green veins of Penicillium mould. It is made from cow's milk, goat's milk, or sheep's milk. Blue cheese is not a brand, but there are many brands that sell blue cheese, such as Daneko, Tuxford & Tebbut, Stella, MARKY'S, Organic Valley, and Trader Joe's.
| Characteristics | Values |
|---|---|
| Discovery | Legend says that blue cheese was discovered when a young shepherd boy, eating bread and ewe's milk cheese, left his meal in a cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into what we now know as blue cheese. |
| Common Varieties | English Stilton, French Roquefort, Italian Gorgonzola, Bleu de Bresse, Bleu d'Auvergne, Danablu, Blue Cheshire, Danish Blue, Cambozola, and several others. |
| Production | Blue cheese is produced by adding spores of the species Penicillium roqueforti to either milk or curd. The mixture is then incubated and salt and/or sugar is added. The curds are then formed into cheese loaves and drained for 10-48 hours. Salt is added again for preservation, and the final step is ripening the cheese by aging it for 60-90 days. |
| Taste | Blue cheese is known for its bold, sharp, and tangy flavor. It is often described as earthy, funky, and savory. It can be soft and creamy or crumbly in texture, and it is often quite salty. |
| Brands | Some popular brands of blue cheese include Tuxford & Tebbut, Stella, MARKY'S, Organic Valley, Daneko, and Boar's Head. |
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What You'll Learn
- Blue cheese is made from cow, goat or sheep milk
- It gets its distinctive blue-green veins from Penicillium mould
- Blue cheese is an ancient food, with some varieties dating back to the Middle Ages
- It is often aged in caves, which impart a distinctive character to the cheese
- Blue cheese is known for its bold, sharp and tangy flavour
Blue cheese is made from cow, goat or sheep milk
Blue cheese is made from cow's, goat's, or sheep's milk. It is famous for its strong flavour and delicious taste. Adding it to other dishes, such as salads, steaks, and pasta, will enhance the overall flavour. It is also a healthy cheese without harmful substances. It contains nutrients like calcium, protein, and calories that provide energy to the body.
Most blue cheeses are made from cow's milk. For example, the famous Italian Gorgonzola is made from cow's milk. It was developed from the necessity of having excess milk and is a mix of morning and evening curds. Similarly, Tuxford & Tebbut Stilton Blue Cheese, one of the best blue cheese products, is also made from pasteurized cow's milk.
However, some blue cheeses are made from sheep's milk. For instance, Roquefort, one of the first blue cheeses, is made from sheep's milk. Legend has it that a young boy or a young French shepherd, eating bread and ewe's or sheep's milk cheese, left his meal in a cave. When he returned, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort. This cheese is named after the region Roquefort-sur-Soulzon in Southern France and has been produced since at least the 14th century.
Blue cheese can also be made from goat's milk. For example, Sunshine Farms offers a blue cheese product made from raw goat's milk. This cheese has a classic crowd-pleasing flavour and a super smooth blend of selected blue molds.
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It gets its distinctive blue-green veins from Penicillium mould
Blue cheese is not a brand; it is a variety of cheese that is famous for its strong flavour and delicious taste. It is made from cow's milk, goat's milk, or sheep's milk with the participation of Penicillium – a kind of mould that gives the cheese a distinctive pattern. The mould, Penicillium, gives blue cheese its characteristic appearance with streaks of the Penicillium culture.
The name "Penicillium" comes from the cousin relationship of this mould to the penicillin antibiotic. Penicillium roqueforti is a specific type of Penicillium mould used in the cheesemaking process. This mould can be found naturally, but today, cheese producers use a commercially manufactured version. The mould is first prepared through a freeze-drying process, where water is evaporated from the frozen state without transitioning through the liquid state (a process called sublimation). This step helps retain the value of the culture, which is then activated when water is added back in.
During the cheesemaking process, the Penicillium roqueforti inoculum is either mixed with the milk or sprinkled on top of the curds. As the cheese ripens over three to six months, the mould grows in small, irregular, natural openings and machine-made perforations in the cheese. The mould needs oxygen to grow, so the cheese is pierced with pins to facilitate this.
One of the first blue cheeses, Roquefort, is said to have been discovered when a young shepherd abandoned his lunch of bread and ewe's milk cheese in a cave as he chased after a beautiful maiden. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into the first Roquefort.
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Blue cheese is an ancient food, with some varieties dating back to the Middle Ages
Blue cheese is indeed an ancient food, with some varieties dating back to the Middle Ages. One of the oldest known blue cheeses is Gorgonzola, which has been produced since the year 879 AD. However, it is believed that the blue veins characteristic of this cheese were not introduced until the 11th century, when the cheese began to be infused with Penicillin glaucum.
Another ancient blue cheese is Roquefort, which, according to legend, was discovered when a young shepherd abandoned his lunch of bread and ewe's milk cheese in a cave while chasing after a beautiful maiden. When he returned months later, the cheese had been transformed by the mould Penicillium roqueforti, resulting in the creation of Roquefort.
Stilton is a more recent addition, becoming popular in the early 1700s. Other varieties of blue cheese, such as Danablu and Cambozola, were created in the 20th century to meet the demand for Roquefort-style cheeses.
Blue cheese is made by adding the spores of Penicillium roqueforti to either milk or curd. The mould grows during the ripening process, which typically takes three to six months. The cheese is then aged in a cave or another dark, damp environment to develop its distinctive flavour and character.
Today, blue cheese is known for its strong flavour and creamy texture, making it a popular ingredient in dishes such as salads, steaks, and cheese boards. It is also a healthy cheese, containing nutrients such as protein and calcium.
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It is often aged in caves, which impart a distinctive character to the cheese
Blue cheese is not a brand, but rather a variety of cheese that is famous for its strong flavour and delicious taste. It is made from cow's milk, goat's milk, or sheep's milk with the participation of a kind of mould called Penicillium, which gives the cheese its distinctive pattern and blue veins. The mould is a cousin to the penicillin antibiotic and is essential for the rapid flavour development in blue cheese.
Blue cheese is often aged in caves, which impart a distinctive character to the cheese. The stable, moist atmosphere of the caves provides the perfect environment for the mould to grow and gives the cheese its characteristic sharp, piquant flavour. The process of ageing blue cheese in caves is ancient, dating back to the legend of the young shepherd who is said to have discovered Roquefort cheese. According to the legend, the shepherd left his lunch of bread and ewe's milk curds in a cave while chasing after a beautiful maiden. When he returned, he found that his cheese had grown mouldy, but he ate it anyway and was pleasantly surprised by the delicious 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. The mould Penicillium roqueforti is mixed with either the milk or the curd, and the cheese is then aged for three to six months. During this time, the mould grows in small, irregular, natural openings in the cheese as well as in machine-made perforations. The cheese is also salted to provide flavour and act as a preservative.
The distinctive character of blue cheese aged in caves has led to the creation of well-known brands that specialise in this variety of cheese. For example, Daneko is a famous manufacturer of blue cheese made from non-GMO Danish cow's milk. Their products are known for their high quality and delightful flavour, making them the perfect addition to dishes such as salads, steaks, and cheese boards. Another well-known brand of blue cheese is Stilton, which is also often mentioned as one of the best blue cheeses available.
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Blue cheese is known for its bold, sharp and tangy flavour
Blue cheese is famous for its bold, sharp and tangy flavour. It is not for the faint-hearted, and its strong taste may be an acquired one. However, it is a favourite food for many people, and its distinctive flavour can enhance the overall taste of other dishes such as salads, steaks and crackers.
The mould that gives blue cheese its name and characteristic appearance is called Penicillium, specifically Penicillium roqueforti, a cousin of the antibiotic penicillin. This mould is mixed with either the milk or the curd of cow, goat or sheep. The mould grows during the three to six months of ripening, both in natural openings and machine-made perforations in the cheese. The cheese is then aged, usually in a cave or another dark, damp environment, for eight to twelve weeks. The stable, moist atmosphere of the cave imparts a distinctive character to the cheese.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties. For example, salt is added to provide flavour and act as a preservative, and the cheese is drained and formed into a full wheel. The final step is ripening the cheese by ageing it for around two to three months. When the cheese is freshly made, there is little to no blue cheese flavour development.
Blue cheese is considered a healthy option, containing nutrients such as protein and calcium, and it is free from harmful substances. Some popular varieties of blue cheese include English Stilton, French Roquefort, Italian Gorgonzola, Bleu de Bresse, Bleu d’Auvergne, Danablu, Blue Cheshire, and several produced in the United States.
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Frequently asked questions
No, blue cheese is not a brand. It is a variety of cheese that is famous for its strong flavour and delicious taste. Blue cheese is made from cow's milk, goat's milk, or sheep's milk with the participation of Penicillium – a kind of mould that gives the cheese a distinctive pattern.
Some famous blue cheeses include Roquefort, Gorgonzola, Stilton, Bleu de Bresse, Bleu d’Auvergne, Danablu, and Blue Cheshire.
Blue cheese is made by mixing spores of species Penicillium roqueforti with either the milk or the curd. The mould grows during the three to six months of ripening, both in small, irregular, natural openings in the cheese and in machine-made perforations.
Some popular brands of blue cheese include Tuxford & Tebbut, Stella, MARKY’S, Organic Valley, Daneko, and Boar's Head.
