Patrick Oconnell
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium roqueforti, which is added after the curds have been drained and formed into wheels. The cheese is then left to age for 2–3 months before it is ready to be consumed. Blue cheese is safe for human consumption and has several health benefits, including promoting bone health, dental health, and heart health. However, it should be consumed in moderation due to its high fat, calorie, and sodium content.
| Characteristics | Values |
|---|---|
| Common types | Roquefort, Gorgonzola, Stilton, Danablu, Cambozola, Castello Double Crème Blue |
| History | The history of blue cheese dates back to the 7th century. |
| Legend | A shepherd forgot his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave. |
| Production | Commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum flavor. |
| Ingredients | Milk from cows, goats, and sheep, Penicillium roqueforti mold spores, Brevibacterium linens, salt, sugar, and modified milk fat. |
| Flavor | Strong smell and distinct flavor ranging from mild to sharp. |
| Health benefits | Blue cheese is nutrient-dense, containing various vitamins, minerals, and natural compounds. It can help promote bone health, dental health, and heart health. |
| Consumption | People should consume blue cheese in moderation due to its high fat, calorie, and sodium content. |
| Storage | Blue cheese should be tightly wrapped and stored in the refrigerator. If stored properly, it can last 3–4 weeks in the refrigerator or longer if frozen. |
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What You'll Learn
- Blue cheese is made using a type of mould called Penicillium roqueforti
- Blue cheese is safe to eat despite having mould (non-toxic)
- Blue cheese is nutrient-dense, containing vitamins, minerals and natural compounds
- Blue cheese originated in a cave in France
- Blue cheese is made through a two-phase production process
Blue cheese is made using a type of mould called Penicillium roqueforti
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium roqueforti. This is a refined version of the natural mould that was originally discovered in a cave outside the village of Roquefort in France. According to legend, a shepherd forgot his lunch of bread and cheese in this cave. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, which had transformed his cheese into what we now know as blue cheese.
Blue cheese is made by mixing Penicillium roqueforti mould spores with milk from cows, goats or sheep. This mixture is then incubated for three to four days at 21–25 °C (70–77 °F). Salt, sugar, or both are added to the mixture, and it is then incubated for an additional one to two days. After the cheese forms into a solid shape, cheesemakers pierce it with needles to create pathways for air to flow. This process is essential for the cheese to turn blue, as oxygen must reach the inside of the cheese for the blue mould to mature and develop flavour.
The blue mould then grows inside the air tunnels, giving the cheese its signature blue and green veins and spots. This process also contributes to the distinct taste and smell of blue cheese. The cheese is then left to age for 2–3 months before it is ready to be consumed.
Blue cheese is a nutrient-dense food, containing various vitamins, minerals, and natural compounds that offer health benefits. For example, blue cheese is a good source of calcium, which is essential for healthy bones and tooth enamel. It has also been associated with improved heart health and increased longevity. However, it is recommended that people consume blue cheese in moderation due to its high fat, calorie, and sodium content.
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Blue cheese is safe to eat despite having mould (non-toxic)
Blue cheese is a type of cheese with a strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould. While mould is often a sign of food spoilage, not all moulds are harmful.
The mould that forms on blue cheese is not toxic and is safe for human consumption. The mould Penicillium roqueforti, for example, is in the same family as the mould that the antibiotic penicillin is made from. This type of mould does not produce toxins by itself and is, therefore, not dangerous to humans. Similarly, Penicillium glaucum is another variety of mould used in blue cheese production that does not produce toxins.
During the cheesemaking process, Penicillium is added after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2-3 months before it is ready to be consumed. The mould is responsible for the distinct taste, smell, and appearance of blue cheese.
It is important to note that while the mould in blue cheese is safe, blue cheese can still go bad if not stored properly. To prevent spoilage, blue cheese should be tightly wrapped and refrigerated, where it can last for 3-4 weeks. Freezing blue cheese can also extend its shelf life, although it may slightly alter its texture and appearance. Proper food safety practices should always be followed to ensure the safe consumption of blue cheese.
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Blue cheese is nutrient-dense, containing vitamins, minerals and natural compounds
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made from cow's, goat's, or sheep's milk, cured with cultures from the mould Penicillium. The mould is responsible for its unique taste, smell, and appearance. Blue cheese is nutrient-dense, containing vitamins, minerals, and natural compounds.
Blue cheese is rich in calcium, an essential mineral that contributes to bone density and strength. Consuming calcium-rich foods like blue cheese helps maintain bone health and lowers the risk of osteoporosis. Blue cheese also contains a compound called spermidine, which may have anti-ageing properties and may reduce the risk of cardiovascular disease.
In addition to calcium and spermidine, blue cheese is a good source of phosphorous, potassium, sodium, and vitamin A. It provides 10% of the recommended dietary allowance (RDA) of calcium, 13% of the RDA of phosphorous, 2% of the RDA of potassium, 14% of the RDA of sodium, and 29% of the RDA of vitamin A per ounce. Blue cheese is also a source of protein and beneficial bacteria from fermentation.
The fat content in blue cheese aids in the absorption of fat-soluble vitamins and may have a neutral or positive effect on cardiovascular health. Blue cheese is also naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity.
Blue cheese's distinct flavour and health benefits have made it a popular ingredient in various dishes, including salads, pizzas, burgers, and omelettes.
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Blue cheese originated in a cave in France
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. This mould also gives the cheese its characteristic blue-green spots or veins.
According to legend, blue cheese was first discovered in a cave in Roquefort, France, in the 7th century. The story goes that a young shepherd left his bread and ewes' milk cheese in a cave while he chased after a beautiful girl in the distance. When he returned months later, he found that his cheese had been transformed by the mould Penicillium roqueforti into what we now know as blue cheese. This particular type of cheese, known as Roquefort, is considered one of the first blue cheeses and is often called the "king of cheeses" or the "cheese of kings" in France.
The process of making blue cheese is similar to that of other varieties of cheese, consisting of six standard steps. However, additional ingredients and processes are required to give it its distinctive properties. Blue cheese is typically made by adding Penicillium roqueforti inoculum to autoclaved, homogenized milk via a sterile solution. This mixture is then incubated for several days at a specific temperature range. Salt and/or sugar are added, and aerobic incubation continues for an additional one to two days. The mixture is then ladled into containers to be drained and formed into a wheel of cheese, and the Penicillium roqueforti inoculum is sprinkled on top. The curds are then knit into moulds to form cheese loaves, and whey drainage occurs for 10-48 hours. Salt is added to preserve the cheese, and the final step is ripening, which typically takes 60-90 days for the cheese to develop its characteristic flavour.
Blue cheese has been around for an exceptionally long time and remains a favourite for many. It is believed that the discovery of blue cheese was accidental, as cheeses stored in caves provided a favourable environment for the growth of harmless moulds.
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Blue cheese is made through a two-phase production process
Blue cheese is a real cheese and is made through a two-phase production process. Firstly, blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The diet of these animals can create variables in the cheesemaking process, depending on what they eat and where they graze.
The first phase of production involves the culturing of a suitable spore-rich inoculum. This is achieved through the use of a freeze-dried Penicillium roqueforti culture. Penicillium roqueforti is a type of mold that is responsible for the distinct taste, smell, and appearance of blue cheese. It can be found naturally, but cheese producers tend to use commercially manufactured versions. The first step is to wash the Penicillium roqueforti from a pure culture agar plate, which is then frozen and undergoes freeze-drying. This process involves evaporating the water from the frozen state without transitioning through the liquid state (sublimation). This method retains the value of the culture, which is reactivated upon the addition of water.
The second phase of production involves fermentation for maximum flavor. Salt, sugar, or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with the Penicillium roqueforti culture prepared in phase one. The solution is incubated for three to four days at 21-25°C (70-77°F), and more salt and/or sugar is added. Aerobic incubation continues for an additional one to two days. Alternatively, sterilized, homogenized milk, and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added, along with modified milk fat, which consists of milk fat with calf pre-gastric esterase. This step is essential for rapid flavor development in blue cheese.
After the two-phase production process, the curds are ladled into containers to be drained and formed into wheels of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens, a type of bacteria that contributes to the distinct flavor of blue cheese. The curd granules are then knit in molds to form cheese loaves with a relatively open texture. Whey drainage is promoted by inverting the molds frequently for 10-48 hours, after which salt is added to provide flavor and act as a preservative. The final step is ripening the cheese through aging, which typically takes 60-90 days before the flavor is acceptable for marketing.
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Frequently asked questions
Yes, blue cheese is a type of cheese that is made using cultures of Penicillium, a type of mould.
Yes, blue cheese is safe to eat. Although blue cheese contains mould, the mould is nontoxic and safe for human consumption. Blue cheese is also rich in vitamins and minerals, and can help promote bone health, dental health, and heart health. However, people should consume this cheese in moderation due to its high fat, calorie, and sodium content.
Blue cheese is made by mixing Penicillium roqueforti mould spores with milk. The mould spores are first prepared through freeze-drying, and then added to milk. The mixture is then incubated for three to four days, and salt and/or sugar is added. The mould then grows and develops flavour as the cheese ages.
