Randy Chandler
Blue cheese is a type of cheese that is intentionally infused with mould to give it a distinct texture and flavour. The mould, known as Penicillium roqueforti, is added during the production process and is responsible for the characteristic blue veins in the cheese. But is this mould alive? The answer is yes—blue mould in cheese is considered a living organism. It grows and reproduces through spores, feeding on the nutrients in the cheese and altering its texture and taste. While the mould is alive, it is safe to consume and specifically selected for human consumption, making blue cheese a unique and tasty treat.
| Characteristics | Values |
|---|---|
| Blue cheese is alive | True |
| Blue cheese gets moldy | True |
| Blue cheese is safe to eat | True, as long as it is consumed quickly after opening |
| Blue cheese is made using mold | True |
| Type of mold used in blue cheese | Penicillium Roqueforti |
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What You'll Learn
Blue cheese gets its colour from the mould Penicillium roqueforti
Blue cheese gets its distinct colour from the mould Penicillium roqueforti. This mould is added to milk at the beginning of the cheese-making process to create a spore-rich inoculum. This mixture is then incubated for several days to encourage the growth of the fungus. The mould is added to the curds and knit into moulds to form cheese loaves with an open texture. The cheese is then drained, salted, and aged.
Penicillium roqueforti is a filamentous fungus that is well-known for its use in the production of interior mould-ripened cheeses. The growth of this fungus leads to the production of volatile and non-volatile flavour components and changes in cheese texture due to its metabolic action. The mould breaks down proteins and fats effectively, yielding the textures, aromas, and flavours characteristic of blue cheese.
The colour of Penicillium roqueforti can vary, and its appearance can be diverse. The environment in which the milk is gathered, the cheesemaking operations, and the unique aging spaces can all contribute to the selection of certain sub-species of Penicillium roqueforti. For example, Penicillium glaucum is a subspecies used in the production of Gorgonzola cheese.
The metabolic activity of Penicillium roqueforti is crucial to its colour and flavour development. When starved of oxygen, the mould's metabolism adjusts, resulting in undesirable colours and flavours. This is why it is important to never vacuum pack blue cheese. On the other hand, exposing Penicillium roqueforti to UV lights can create a mutant strain that doesn't turn blue but remains white.
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Blue cheese is safe to eat because the mould is non-toxic to humans
Blue cheese is made with mould, specifically Penicillium roqueforti, which is added to milk and incubated. This mould is alive and reproduces through spores, but it is non-toxic to humans and therefore safe to eat.
It is important to distinguish between the mould in blue cheese, which is safe to eat, and other types of mould that can grow on cheese. If a random airborne mould appears on a block of cheese that has been sitting in the fridge for too long, it is best to throw it away. This is because there is no way of knowing what type of mould it is or how it will affect your body.
While blue cheese is generally safe to eat, there may be some individuals who have an allergy or sensitivity to mould and should avoid consuming it. Additionally, it is worth noting that blue cheese is not pasteurized or otherwise processed to kill the cheese-making mould. Instead, it is kept cold and packaged to stall further mould growth.
In summary, blue cheese is safe to eat because the mould it contains, specifically Penicillium roqueforti, is non-toxic to humans. This mould is carefully selected and used to impart a unique texture and flavour to the cheese. However, it is important to practice caution when consuming any mouldy food and to be aware of potential allergies or sensitivities.
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Blue cheese is kept cold to stall mould growth
Blue cheese is a type of cheese that is created with mould, specifically Penicillium roqueforti, to give it a distinctive texture and taste. The process of making blue cheese consists of six standard steps, with additional ingredients and processes to give the cheese its particular properties. The mould is added to the cheese mixture, which is then incubated for three to four days at 21–25 °C (70–77 °F). This mould is alive and is a living organism that feeds on the nutrients present in the cheese, changing its texture and flavour.
Once the cheesemaking process is complete, the blue cheese is kept cold and packaged to prevent further mould growth. This is because, while the mould in the cheese is safe to consume, the growth of random airborne moulds is not. If blue cheese is left in the fridge for too long, it can develop extra layers of fuzziness beyond the blue veins. This unidentified bonus mould should not be consumed, as it is not the same as the mould that was added during the cheesemaking process and could be harmful.
The United States Department of Agriculture advises against eating unidentified mould on blue cheese. While it is unlikely to be a significant food safety issue, it is generally advised against consuming mouldy food. This is because random moulds that grow on cheese can come from various sources, and it is difficult to determine whether they are safe to eat. Therefore, it is essential to consume blue cheese relatively quickly after purchasing it and store it properly in the refrigerator to prevent the growth of unwanted mould.
By keeping blue cheese cold, the growth of mould is stalled, and the cheese can be safely consumed as intended. The cold temperature slows down the growth of mould, allowing the cheese to be enjoyed before any unwanted moulds can develop. Proper storage and prompt consumption of blue cheese are crucial to ensure food safety and maintain the desired flavour and texture.
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Blue cheese is aged to develop its flavour
Once the inoculum is ready, it is added to a mixture of autoclaved and homogenized milk, along with salt, sugar, or both. This solution is then carefully incubated for several days at a specific temperature range. The process continues with the addition of more salt and/or sugar, followed by further incubation. Alternatively, a fermentation medium can be created using sterilized milk and solids, mixed with sterile salt, before introducing the Penicillium roqueforti culture.
To enhance the flavour development, modified milk fat is added to the mixture. This step stimulates the release of free fatty acids, which is a crucial aspect of creating the desired flavour profile of blue cheese. The curds are then ladled into containers, drained, and formed into cheese loaves with an open texture. Whey drainage is an important consideration during this stage, as it can last for up to 48 hours, and the moulds are frequently inverted to promote effective drainage.
The final step in the process is ripening the cheese through ageing. Freshly made blue cheese has minimal flavour development, and it requires a fermentation period of approximately 60 to 90 days for the flavour to become typical and suitable for the market. During this ageing process, the mould continues to grow and spread its spores, contributing to the breakdown of the cheese's texture and flavour. This ageing technique is crucial in developing the complex and robust flavour profile that blue cheese is known for.
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Blue cheese with random, excessive mould growth should be discarded
Blue cheese is characterised by the growth of a specific type of mould, Penicillium roqueforti, which gives the cheese its distinctive colour, flavour, and aroma. While the mould used to prepare blue cheese is safe for human consumption, random and excessive mould growth on blue cheese may indicate that it has gone bad and should be discarded.
Blue cheese, also known as blue-veined cheese, gets its name from the blue veins that run through it, which are caused by the growth of Penicillium roqueforti. This mould is added during the production process and can be found naturally or commercially manufactured. The mould is first prepared as an inoculum, which is then added to milk and incubated. Salt and sugar are added, and the mixture is incubated again before being formed into cheese loaves. The final step is ripening the cheese through ageing.
While the controlled growth of Penicillium roqueforti in blue cheese is safe, other types of mould can produce harmful substances called mycotoxins, which can be toxic to humans. Mycotoxins can cause digestive distress, suppress the immune system, and even contribute to cancer. Therefore, it is important to monitor blue cheese for any signs of spoilage and discard it if necessary.
If you notice excessive mould growth on your blue cheese that extends beyond the typical blue veins, it is best to discard it. This is especially true if the mould appears white, green, pink, or grey, as these colours may indicate the presence of harmful contaminants. Additionally, if the cheese develops a strong ammonia-like odour, it has likely spoiled and should be thrown away.
Practicing proper food safety and storing blue cheese correctly is essential to prevent spoilage and the growth of harmful mould. By being vigilant and discarding blue cheese with excessive mould growth, you can help ensure that you enjoy this unique and flavourful cheese safely.
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Frequently asked questions
Yes, blue cheese is alive. Blue cheese gets its distinctive colour and flavour from the Penicillium roqueforti mould. This mould is a living organism that grows and reproduces through spores.
Blue cheese is generally safe to eat, as the mould used to make it is selected with human consumption in mind. This means that the mould doesn't produce toxins that are harmful to humans. However, it's important to note that if other types of mould develop on the cheese, it's no longer safe to eat.
While it's not recommended to eat mouldy blue cheese, there are reportedly few instances of foodborne outbreaks from this. However, it's important to exercise caution as the effects of consuming unidentified moulds are unknown and could vary from person to person.
