Bushra Griffith
Blue cheese is a type of cheese with a distinct tangy smell, characterised by blue or blue-grey veins throughout. It is made by adding cultures of the mold Penicillium to dairy milk from cows, sheep, or goats. Blue cheese is traditionally made with mold spores grown on bread or cultures that contain gluten, leading many to believe it is unsafe for gluten-free diets. However, recent studies have found that many blue cheeses are gluten-free, with no detectable levels of gluten.
Is Blue Cheese Gluten-Free?
| Characteristics | Values |
|---|---|
| Blue Cheese Classification | A general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell. |
| Blue Cheese Mold | The "blue" mold may also be green. |
| Blue Cheese Production | The production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor. |
| Blue Cheese Ingredients | Milk, cultures, salt, enzymes, and sugar. |
| Blue Cheese Brands | Roquefort, Danish blue, Stilton, Gorgonzola, Cambozola, Saint-Agur, and Blue Castello. |
| Gluten-Free Blue Cheese | Many traditional blue cheeses are naturally gluten-free. However, some blue cheeses may contain gluten due to added ingredients or cross-contamination during processing. |
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What You'll Learn
- Blue cheese is generally gluten-free
- However, some blue cheeses may contain gluten due to added ingredients
- Cross-contamination is another potential source of gluten in blue cheese
- Blue cheese is made by adding mould spores to milk
- Some blue cheeses are injected with spores, while others have them mixed with curds
Blue cheese is generally gluten-free
The mould used to create blue cheese is typically Penicillium roqueforti, which can be found naturally but is now often commercially manufactured. To create blue cheese, a Penicillium roqueforti inoculum is prepared and then added to autoclaved, homogenized milk via a sterile solution. Salt, sugar, or both are then added to the mixture, which is incubated for several days. This process allows the mould to grow and create the distinctive blue veins.
While blue cheese is generally gluten-free, it is important to check the ingredients and look for potential gluten-containing additives. Some blue cheeses may contain gluten as a stabilizer, especially if they are imitation cheeses made with vegetable oils instead of milk fat. When selecting a gluten-free blue cheese, look for naturally gluten-free varieties like traditional Roquefort, Danish Blue, or Stilton. You can also look for cheeses certified gluten-free by a reputable third party or choose brands that take extra precautions to avoid cross-contamination.
Additionally, some blue cheeses are made to be gluten-free, such as Rosenborg blue cheese, which is produced using gluten-free mould cultures. Other gluten-free options include BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery, which all produce versions of blue cheese not fermented in gluten-based spores. It is always a good idea to consult the label and confirm the gluten-free status with the manufacturer if you are concerned about gluten content.
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However, some blue cheeses may contain gluten due to added ingredients
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue or blue-grey veins throughout the cheese. This mold gives the cheese its distinct pungent, salty, and tangy flavour.
While many blue cheeses are naturally gluten-free, some may contain gluten due to added ingredients or cross-contamination during processing. Traditionally, the milk used to make blue cheese was inoculated with mold spores grown on bread or cultures containing gluten. However, nowadays, cheese producers use commercially manufactured Penicillium roqueforti, which is freeze-dried and does not contain gluten.
Some blue cheeses may still contain gluten due to additional ingredients beyond the basic milk, cultures, enzymes, and salt used in production. For example, some cheese products labeled as "blue cheese" are imitation cheeses made with vegetable oils instead of milk fat, and these may contain gluten as a stabilizer.
To ensure that a blue cheese is gluten-free, look for naturally gluten-free varieties like traditional Roquefort, Danish Blue, and Stilton. Also, check for labels listing only gluten-free ingredients and consider purchasing from brands that are certified gluten-free by a reputable third party. When dining out, it is always good to ask about the source of the blue cheese and request gluten-free options to stay safe.
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Cross-contamination is another potential source of gluten in blue cheese
Blue cheese is a general term for veined cheeses made using blue mold spores called Penicillium roqueforti. Traditionally, the milk used to make blue cheese has been inoculated with mold spores grown on bread or cultures containing gluten. However, the potential for cross-contamination exists not only in the milk but also in other stages of the cheese-making process.
Cross-contamination can occur when the same equipment and facilities are used to process both gluten-containing and gluten-free products. This is a concern in the production of blue cheese, as the mold spores used may have been grown on gluten-containing mediums. Even if the final product does not contain detectable levels of gluten, traces of gluten from previous batches or other sources may be present due to cross-contamination.
To ensure the prevention of cross-contamination, strict cleaning and sanitation procedures must be implemented. Equipment and facilities should be thoroughly cleaned and sanitized between batches to eliminate any residual gluten. Dedicated gluten-free equipment and facilities are ideal to prevent cross-contamination entirely.
Additionally, the sourcing of ingredients and the supply chain play a role in preventing cross-contamination. Suppliers and manufacturers must ensure that ingredients and materials used in the cheese-making process are gluten-free and have not come into contact with gluten-containing products at any stage of production, transportation, or storage.
It is important to note that the risk of cross-contamination may vary depending on the specific blue cheese manufacturer and their practices. Some brands may have stricter gluten-free protocols in place, while others may not provide clear labeling or guarantees regarding gluten content. Therefore, it is always advisable to consult labels, research brands, and contact manufacturers directly to ensure the product meets your gluten-free requirements.
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Blue cheese is made by adding mould spores to milk
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added. This process gives the final product its distinctive spotted or veined appearance and strong smell. Blue cheese is made from milk, which can come from cows, goats, or sheep.
To make blue cheese, raw milk is first mixed and pasteurized at 72 °C (162 °F) for 15 seconds. A starter culture, such as Streptococcus lactis, is then added to acidify the milk, converting lactose to lactic acid and changing the acidity of the milk, turning it from liquid to solid. Next, rennet, a mixture of rennin and other material found in the stomach lining of a calf, is added to further solidify the milk. The thick curds are then cut with a knife to encourage the release of liquid or whey. The size of the curds impacts the texture of the resulting cheese—the smaller the curds, the thicker and harder the cheese will be.
After the curds have been ladled into containers to be drained and formed into a wheel of cheese, the mould culture is added. The most common mould culture is Penicillium Roqueforti, which creates the blue veins in blue cheese. The cheese is then pressed and shaped into hoops to remove any remaining whey and give the cheese its final shape. To ensure the cheese turns blue, oxygen must reach the inside of the cheese, which is often done by piercing the cheese with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages. Most blue cheeses take three to six months to mature, and they are typically aged in a temperature-controlled environment, such as a cave.
While blue cheese is traditionally made using mould spores grown on bread or cultures that contain gluten, some manufacturers now produce blue cheese that is gluten-free. For example, Rosenborg blue cheese is made using mould cultures that are gluten-free, and BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery all produce blue cheese not fermented in gluten-based spores.
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Some blue cheeses are injected with spores, while others have them mixed with curds
Blue cheese is a type of cheese that has had cultures of the mould Penicillium added, resulting in a final product that is spotted or veined with blue or blue-grey mould. The addition of the mould also gives blue cheese its distinct smell, either from the mould itself or from various specially cultivated bacteria. One type of bacteria in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odour.
The process of making blue cheese involves several steps, including acidification, coagulation, and the formation of curds. After the curds have been formed and ladled into containers, the Penicillium roqueforti inoculum is added. This can be done in one of two ways: either by injecting the curds with spores or by mixing the spores with the curds. The first method involves piercing the aged curds to form air tunnels, allowing the mould to grow along the surface of the curd-air interface when exposed to oxygen. This results in the characteristic blue veins of the cheese. In the second method, the spores are simply mixed in with the curds after they have formed.
The addition of modified milk fat is another important step in the process, as it stimulates the release of free fatty acids through lipase action, which is essential for the rapid flavour development of blue cheese. The size of the curds also plays a role in determining the texture of the final product—the smaller the curds are cut, the thicker and harder the resulting cheese will be.
Nowadays, the manufacture of blue cheese under controlled conditions and the use of selected P. roqueforti strains are common practices in the cheese industry. This allows for the production of blue cheese with the desired characteristics, such as the right texture and aroma.
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Frequently asked questions
Many traditional blue cheeses are naturally gluten-free. However, some blue cheeses may contain gluten due to added ingredients or cross-contamination during processing.
Blue cheese gets its distinctive blue veins from the mold Penicillium. Traditionally, the spores used to grow this mold are cultured on gluten-containing bread. However, modern cheese-making techniques have made this practice obsolete.
Yes, Rosenborg blue cheese is made using mold cultures that are gluten-free. Other gluten-free brands include BelGioso, Dutch Farms, Litehouse, Organic Valley, and Rogue Creamery.
When selecting a blue cheese, look for naturally gluten-free varieties like Roquefort, Danish blue, and Stilton. You can also check the label for gluten-free ingredients like milk, cultures, salt, and enzymes. When dining out, ask about the source of the blue cheese and request gluten-free options.
