Andy Montoya
Blue cheese is a type of cheese that is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout 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, which happened to be favourable environments for the growth of harmless mould. Blue cheese is divisive, with people either loving or hating it. The colour blue cheese is also referenced outside of the culinary context, as a colour name and hex code. This paragraph introduces the topic of blue cheese and hints at the various directions in which the discussion could go, including the history, production, taste, and colour associations of blue cheese.
| Characteristics | Values |
|---|---|
| Definition | Any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese |
| Origin | Blue cheese dates back to the 7th century, to a cave outside of a village in France |
| Ingredients | Milk, salt, sugar, Penicillium roqueforti, Brevibacterium linens, and bacterial cultures |
| Process | The cheese is aged and inoculated with Penicillium roqueforti, then incubated and salted, and finally ripened through aging |
| Variations | Gorgonzola, Stilton, Roquefort, Danablu, and Cambozola |
| Color | Hex code: #D9E4DF |
| Regulations | Canadian Food Inspection Agency and United States Code of Federal Regulations specify standards for moisture, milk fat, and salt content |
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What You'll Learn
- Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
- Gorgonzola, Stilton, and Roquefort are considered favoured blue cheeses in many countries
- Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
- Salt is added to blue cheese to provide flavour and act as a preservative
- Blue cheese is divisive, with people either loving or hating it
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
Blue cheese is one of the most divisive cheese styles, with people either loving or hating it. But what is it about this cheese that makes it so distinctive?
The process of making blue cheese is similar to that of other varieties of cheese, but with some additional ingredients and steps to give it its unique properties. The production of blue cheese consists of two phases: the culturing of spore-rich inocula and fermentation for maximum flavour. In the first phase, a Penicillium roqueforti inoculum is prepared. Salt, sugar, or both are added to autoclaved, homogenized milk, and this mixture is then inoculated with Penicillium roqueforti. This solution is incubated for several days before more salt and/or sugar is added and the incubation is continued.
Alternatively, a fermentation medium can be created by mixing sterilized, homogenized 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 is essential for rapid flavour development.
The curds are then ladled into containers to drain and form into a wheel of cheese. The curds are knit in moulds to form cheese loaves with an open texture, and whey drainage continues for up to 48 hours. Salt is added to preserve the cheese and enhance its flavour. Finally, the cheese is ripened and aged, developing its distinctive blue cheese flavour.
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Gorgonzola, Stilton, and Roquefort are considered favoured blue cheeses in many countries
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheeses vary in flavour from mild to strong, colour from pale to dark, and consistency from liquid to hard. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria.
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Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels
The origins of blue cheese can be traced back to the 7th century, when a shepherd seeking shelter in a cave forgot his cheese sandwich. Upon returning months later, the forgotten cheese had transformed into a new creation due to moulds that had spread from the bread. This legend suggests that the first blue cheese was Roquefort, a variety that is still favoured in many countries today.
Over time, different varieties of blue cheese emerged, such as Gorgonzola, which is one of the oldest known blue cheeses, dating back to around AD 879. Interestingly, Gorgonzola did not develop its characteristic blue veins until the 11th century. Stilton, another popular blue cheese, is a more recent addition, gaining popularity in the early 1700s.
The process of making blue cheese involves several steps, including the culturing of spore-rich inocula and fermentation to achieve the desired flavour. After the curds are formed, they are drained and moulded into cheese loaves with an open texture. The curds are then sprinkled with Penicillium roqueforti inoculum and salt, which acts as a preservative. Finally, the cheese is aged to develop its distinctive flavour, typically requiring a fermentation period of 60 to 90 days before it is ready for market.
In modern cheesemaking, the growth of mould is carefully controlled by piercing the cheeses with stainless steel rods at around 3 to 6 weeks of age. This technique ensures that the blue veining grows in straight lines within the cheese, enhancing its unique appearance and flavour.
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Salt is added to blue cheese to provide flavour and act as a preservative
Blue cheese is a flavoursome, fermented cheese with characteristic blue veins or marbling. It is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favourable environments for harmless moulds.
During the production of blue cheese, salt is added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. More salt is added, and 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.
Salt is added to blue cheese to provide flavour and to act as a preservative, ensuring the cheese does not spoil during the production process. The addition of salt to blue cheese is carefully regulated to ensure compliance with health and safety standards, as excessive salt consumption has been linked to various health problems.
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Blue cheese is divisive, with people either loving or hating it
Blue cheese is one of the most divisive foods out there. People tend to either love it or hate it. Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The distinctive veining is what gives most blue cheeses their salty and complex flavours. The mould also gives off a strong, distinctive smell, which can be off-putting for some.
The process of making blue cheese is similar to that of other varieties of cheese, but additional ingredients and processes are required to give it its particular properties. The commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. Salt, sugar, or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days at 21–25 °C (70–77 °F).
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. The final step is ripening the cheese by ageing it. A freshly made blue cheese will have little to no flavour development. Usually, a fermentation period of 60–90 days is needed before the flavour of the cheese is typical and acceptable for marketing.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favourable environments for varieties of harmless mould. One legend says that the first blue cheese, Roquefort, was created when a shepherd seeking shelter in a cave became distracted by an attractive passerby and forgot his cheese sandwich. Upon his return a few months later, his forgotten cheese had morphed into something new thanks to moulds that had spread from the bread.
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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.
When the cheese paste gets exposed to oxygen, the blue veining, caused by penicillium roqueforti, develops and grows through any gaps and folds in the cheese.
Yes, the hex code for blue cheese is #D9E4DF. However, blue cheese is not part of the web colors list and therefore cannot be used by name in HTML and CSS code.
Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. Other examples include Stichelton, Cashel Blue, Danablu, and Cambozola.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favorable environments for harmless molds. In modern cheesemaking, the mold growth is activated by piercing the cheeses with stainless steel rods at around 3-6 weeks of age.
