Andy Montoya
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that favoured the growth of harmless moulds. Blue cheese can be made with raw or pasteurised milk. For example, Stichelton is made from raw milk, while Stilton is made from pasteurised milk. Bleu d'Auvergne is another variety of blue cheese made from raw cow's milk, while Point Reyes Farmstead Cheese Company's Original Blue Cheese is made from raw, non-pasteurised cows' milk.
| Characteristics | Values |
|---|---|
| Definition | Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. |
| Taste | Blue cheese varies in flavor from mild to strong and from slightly sweet to salty or sharp. |
| Color | Blue cheese varies in color from pale to dark. |
| Consistency | Blue cheese varies in consistency from liquid to hard. |
| Smell | Blue cheese may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens. |
| Production | Blue cheese is produced in two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor. |
| Pasteurization | Blue cheese can be made from raw (unpasteurized) or pasteurized milk. Examples of raw milk blue cheese include Bleu d'Auvergne, Point Reyes Farmstead Cheese Company's Original Blue, and Great Hill Blue. |
| Safety | In the US, the sale of cheese made from unpasteurized milk is forbidden unless the cheese is aged at least 60 days to protect consumers from harmful pathogens. |
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What You'll Learn
Blue cheese is made with edible moulds, creating blue-green spots or veins
The process of making blue cheese typically involves two phases: the culturing of suitable spore-rich inocula and fermentation for maximum flavour. In the first phase, a Penicillium roqueforti inoculum is prepared, which involves using a freeze-dried culture of the mould. This mould can be found naturally, but commercial cheese producers typically use manufactured cultures to ensure consistency.
During the cheese-making process, the mould is added to the curds, either before or after they form. The cheese is then aged in temperature-controlled environments, allowing the mould to grow and create the blue-green veins. This technique was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, providing the perfect environment for harmless moulds to grow.
Blue cheese can vary in flavour, colour, and consistency due to the different moulds and bacteria used, as well as the type of milk and production methods. Some well-known blue cheeses include Roquefort, Gorgonzola, Stilton, and Bleu d'Auvergne. These cheeses can be made with raw (unpasteurized) milk, which some believe creates a more flavourful and unique cheese. However, the use of raw milk in cheese production is regulated in some countries due to potential food safety concerns.
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Raw-milk cheeses are made with unpasteurized milk
Raw milk has been used throughout history as the prime ingredient for great cheeses because of its unique flavor. The rich array of well-defined flavors and aromatics, the depth of complexity, and the unmistakable sense of uniqueness are all characteristics of raw-milk cheese. When milk is cooked or pasteurized, many of the naturally occurring flavor-rich enzymes (the good bacteria) are destroyed or denatured by the heat, and the cheese loses that important flavor-building foundation.
Raw-milk cheese also imparts "terroir", or the "taste of place", that has the unique characteristics of the land in which the cheese is made. Some cheesemakers believe that using raw milk creates more flavorful and more healthful cheeses. Many cheesemakers believe there is no reason to be fearful of raw milk and no reason to wait 60 days to eat cheese made from it.
There are several examples of blue cheese made from raw milk, including Bleu d'Auvergne, Great Hill Blue, Bartlett Blue, Bayley Hazen Blue, Maytag Blue, Rogue Creamery Blues, Pt. Reyes Blue, Beenleigh Blue, Harbourne Blue, and Stichelton.
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Gorgonzola is a whole milk, white, and uncooked blue cheese
Gorgonzola is one of the oldest known blue cheeses, though it is said that it did not contain its characteristic blue veins until the 11th century. It is made by inoculating the cheese with Penicillium glaucum, which produces blue-green veins during ripening. Gorgonzola has a milder aroma and taste than other blue cheeses, making it a good introduction to this style of cheese for novices. It comes in two varieties: dolce, which is sweet, soft, buttery, and creamy; and piccante, which is spicy, firm, crumbly, and has a stronger flavour.
Gorgonzola is often used in cooking, such as stirred into a risotto or pasta, melted onto a steak, or served alongside polenta. It is also commonly added to salads, either straight or as part of a blue cheese dressing. It can also be used as a topping for steak or as a sauce when combined with Port or other sweet wines. Gorgonzola is also creamy enough to be used as a spread on a sandwich or as a dip, which some other blue cheeses are too dry to do.
Blue cheese, in general, is made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. It is believed that blue cheese was first discovered by accident when cheeses were stored in caves with controlled temperatures and moisture levels that happened to be favourable environments for the growth of harmless mold. Blue cheeses are typically aged in temperature-controlled environments.
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Blue cheese is aged in temperature-controlled environments
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for the growth of harmless moulds. Today, blue cheeses are typically aged in temperature-controlled environments.
Temperature control is important in the production of blue cheese, as it ensures the development of the characteristic blue-green veins produced by moulds such as Penicillium roqueforti and Penicillium glaucum. These moulds are added to the cheese during production and are responsible for the unique flavour and appearance of blue cheese.
The temperature requirements for blue cheese production can vary depending on the specific type of blue cheese being made and the method of production. For example, in the first phase of production, a Penicillium roqueforti inoculum is prepared, which involves freezing and freeze-drying the mould at low temperatures.
During the culturing phase, the temperature is maintained at 21-25°C (70-77°F) for three to four days. This is followed by the addition of more salt and/or sugar, and the incubation is continued for another one to two days. Controlling the temperature during this phase is crucial for the development of the desired flavour and texture in the blue cheese.
Some blue cheeses, such as Bleu d'Auvergne, a French blue cheese made from raw cow's milk, are aged for a longer period, resulting in a strong and pungent taste. The ageing process also affects the texture, making it creamier and moister than other blue cheeses.
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Raw-milk cheeses can be firm, oozy, creamy, or crumbly
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese can be made from raw or pasteurized milk. For example, the blue cheese Stilton is made from pasteurized milk, while Stichelton is made from raw milk.
Raw-milk cheeses are made with milk that is unpasteurized. They can come in a variety of textures, from firm to oozy to creamy to crumbly, and can be shaped into wheels or blocks. Raw-milk cheeses are almost always produced on a small scale by artisans, and they often come from the milk of a single herd of cows, sheep, or goats.
Raw milk has historically been the primary ingredient in great cheeses because of its distinct flavour profile. The rich array of well-defined flavours and aromatics, as well as the depth of complexity and uniqueness, are all characteristics of raw-milk cheeses. When milk is cooked or pasteurized, many of the naturally occurring flavour-rich enzymes (the good bacteria) are destroyed or denatured by the heat, and the cheese loses that important flavour-building foundation.
Raw-milk blue cheeses include Bleu d'Auvergne, Point Reyes Farmstead Cheese Company's Original Blue, Bartlett Blue, Bayley Hazen Blue, Maytag Blue, Rogue Creamery Blues, Pt. Reyes Blue, Beenleigh Blue, Harbourne Blue, Blue de Gex, Fourme d'ambert, Blue de Causses, and Roquefort.
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Frequently asked questions
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheese can be made from raw or pasteurized milk. For example, Stichelton is made from raw milk, while Stilton is made from pasteurized milk.
Raw-milk cheese is made with milk that is unpasteurized. Raw-milk cheeses may be firm, oozy, creamy, or crumbly, and can come in any shape. Raw-milk cheese is believed to have a more unique flavor than cheese made from pasteurized milk, as the heat from the pasteurization process destroys many flavor-rich enzymes.
Raw-milk blue cheese can be purchased from local cheese shops or directly from farms. Examples of raw-milk blue cheeses include Bleu d'Auvergne, Roquefort, Cabrales, Point Reyes Farmstead Cheese Company's Original Blue, and Miller's Bio Farm's A2 Raw Blue Cheese.
