Andy Montoya
Blue cheese is a pungent, crumbly cheese with a strong flavour and a distinctive appearance. It is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the non-toxic mould Penicillium roqueforti. The mould spores are mixed with milk to begin the fermentation process, and the cheese is then pierced with stainless steel needles to create pathways for air to circulate and allow the mould to grow. This process softens the texture and helps create its distinctive flavour. Blue cheese is nutrient-dense, containing vitamins, minerals, and natural compounds that are beneficial to health, such as calcium, which is essential for healthy bones and teeth. However, it should be consumed in moderation due to its high fat, calorie, and sodium content.
| Characteristics | Values |
|---|---|
| Common Types | Roquefort, Gorgonzola, Stilton, Danish Blue, Dorset Blue Vinny |
| Origin | France, England, Italy |
| Milk Type | Cow's milk, sheep's milk, goat's milk |
| Texture | Crumbly, creamy, sharp, salty, pungent, mellow |
| Flavor | Mild, sweet, milky, strong, creamy |
| Color | Green, grey, blue, dark veins |
| Mold Type | Penicillium Roqueforti |
| Aging Time | Several weeks to several months |
| Aging Process | Shaped into wheels or blocks and left in cool, humid environments |
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What You'll Learn
- Blue cheese is made with cow's, goat's or sheep's milk
- It is a fermented cheese with a strong flavour and crumbly texture
- Blue cheese is made with nontoxic mould, Penicillium roqueforti, which is safe to eat
- It is a nutrient-dense food with health benefits, but should be consumed in moderation
- Blue cheese is a generic term for cheese with blue, blue-grey or green veins
Blue cheese is made with cow's, goat's or sheep's milk
Blue cheese is a generic term for cheese produced with cow's, goat's, or sheep's milk and ripened with cultures of the mould Penicillium roqueforti. The type of milk used can influence the flavour, texture, and overall characteristics of the cheese. For example, Roquefort, one of the first blue cheeses, is made exclusively from sheep's milk and has a sweet, fudgy taste. In contrast, Gorgonzola, an Italian blue cheese, is made from cow's milk and has a creamy texture and a slightly sharp taste.
Blue cheese has a rich history dating back thousands of years, with origins in various regions, including France, England, and Italy. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. First, the milk is curdled using rennet or other coagulating agents, and the curds are cut and separated from the whey. The curds are then mixed with Penicillium roqueforti, which is responsible for the growth of the blue mould.
After the curds have been formed, they are ladled into containers to drain and shape into a full wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens. The curds are then moulded into cheese loaves with a relatively open texture. Next, the whey is drained for 10-48 hours without applying pressure, and the moulds are inverted frequently to promote drainage.
Finally, salt is added to the cheese to enhance the flavour and act as a preservative. The cheese is then aged for several weeks to several months, during which the blue mould develops and creates the distinctive blue veins. The ageing process significantly impacts the flavour and texture of the blue cheese, resulting in a range of tastes and textures from mild and creamy to strong and crumbly.
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It is a fermented cheese with a strong flavour and crumbly texture
Blue cheese is a fermented cheese with a strong flavour and crumbly texture. It is made using cultures of the mould Penicillium, specifically Penicillium roqueforti, which gives it its characteristic blue veins and spots. The mould is added after the curds have been drained and formed into wheels, and the cheese is then left to age for 2-3 months. The longer the cheese is aged, the stronger its flavour will be.
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 first phase of production involves preparing a Penicillium roqueforti inoculum before the actual production of the cheese. Salt, sugar, or both are added to autoclaved, homogenised milk via a sterile solution, and this mixture is then inoculated with the mould. It is then incubated for 3-4 days at 21-25°C, after which more salt and/or sugar is added, and aerobic incubation continues for another 1-2 days.
Alternatively, sterilised, homogenised milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium, to which a spore-rich Penicillium roqueforti culture is added. Modified milk fat is then added, which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action, which is essential for rapid flavour development in blue cheese.
Once the curds have been formed, they are drained and either ladled into containers or formed into wheels. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens, and the curds are then knit in moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with the moulds being inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative, and the cheese is brine or dry-salted for 24-48 hours.
The final step is ripening the cheese by ageing it. A fermentation period of 60-90 days is typically needed before the flavour of the cheese is typical and acceptable for marketing. The cheese's signature blue veins are created during the early ageing stage when the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process softens the texture and develops the cheese's distinctive blue flavour.
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Blue cheese is made with nontoxic mould, Penicillium roqueforti, which is safe to eat
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium roqueforti. This mould is responsible for the growth of the blue veins that characterise blue cheese.
Alternatively, a fermentation medium can be created by mixing sterilised, homogenised milk and reconstituted non-fat solids or whey solids with sterile salt. A spore-rich Penicillium roqueforti culture is then added, along with modified milk fat, which stimulates the release of free fatty acids essential for rapid flavour development.
Once the curds have formed, they are ladled into containers to drain and then sprinkled with the Penicillium roqueforti inoculum. The curds are then knit into moulds to form cheese loaves with an open texture. Whey drainage is continued for 10–48 hours, with no pressure applied, and the moulds are inverted frequently. Salt is then added as a preservative, and the cheese is left to age. The final step is ripening the cheese by ageing it for several weeks or months, during which the blue mould develops and creates the distinctive blue veins. This process softens the texture of the cheese and helps create its distinctive flavour and aroma.
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It is a nutrient-dense food with health benefits, but should be consumed in moderation
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium roqueforti. It is a nutrient-dense food with several health benefits, but it should be consumed in moderation due to its high fat and salt content.
Blue cheese is a rich source of protein, calcium, and vitamins A and B12. The Penicillium roqueforti mould that gives blue cheese its distinctive colour and flavour also produces beneficial bacteria that can improve digestive health. Additionally, the mould has been found to have antimicrobial and anti-inflammatory properties.
However, blue cheese is high in fat and sodium, which can be detrimental to health if consumed in excess. For this reason, it is recommended to enjoy blue cheese in moderation as part of a balanced diet.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The cheese is typically made from cow's, sheep's, or goat's milk, which is curdled using rennet or other coagulating agents. The curds are then cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti. The cheese is then shaped into wheels or blocks and left to age for several weeks to several months in cool, humid environments. During the aging process, the blue mould develops, creating the distinctive blue veins throughout the cheese.
Blue cheese has a rich history dating back thousands of years, with origins in various regions, including France, England, and Italy. Some of the most popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and Danish Blue, each with its own distinct characteristics and flavours.
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Blue cheese is a generic term for cheese with blue, blue-grey or green veins
Blue cheese is a term used to refer to a variety of cheeses characterised by blue, blue-grey, or green veins that run through them. These veins are created during the maturation process, when the cheese is spiked with stainless steel rods to allow oxygen to circulate and mould to grow. The mould responsible for the distinctive blue veins is called Penicillium Roqueforti.
Blue cheese is made from cow's, sheep's, or goat's milk, and the type of milk used can influence the flavour, texture, and overall characteristics of the cheese. For example, Roquefort, a French blue cheese, is made exclusively from sheep's milk, while other varieties, such as Gorgonzola and Stilton, are typically made from cow's milk. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The milk is first curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey. After the curds are formed, they are mixed with Penicillium Roqueforti, which is responsible for the growth of the blue mould.
The cheese is then shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. During the aging process, the blue mould develops and creates the distinctive blue veins. The aging process can significantly impact the flavour and texture of blue cheese, resulting in a range of tastes and textures, from mild and creamy to strong and crumbly.
Blue cheese is known for its strong aroma and bold, salty flavour profile. While no two blue cheeses are the same, some popular varieties include Roquefort, Gorgonzola, Stilton, and Danish Blue. Each of these varieties has its own distinct characteristics, such as the creamy texture and slightly sharp taste of Gorgonzola, or the crumbly texture and mellow flavour of Stilton.
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Frequently asked questions
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium roqueforti.
Blue cheese brings with it a distinctive umami, making it delicious either eaten alone or as the star of a variety of dishes. Its aroma can be relatively mild or sharp, and its texture can vary from soft and spreadable to hard and crumbly.
Blue cheese is a nutrient-dense food that can help promote bone health, dental health, and heart health. It contains various vitamins, minerals, and natural compounds that are beneficial to health.
Some popular blue cheeses include Roquefort, Gorgonzola, Stilton, and Danablu.
