Bushra Griffith
Blue cheese is a beloved variety of cheese that is produced using a specific type of mould, resulting in its distinct blue veining. While blue cheese is enjoyed around the world, Italy is known for its production of this variety. There are several types of Italian blue cheeses, including Gorgonzola, which is named after the town of Gorgonzola in the Lombardy region. Other Italian blue cheeses include Dolcelatte, Castelmagno, and Blu '61.
| Characteristics | Values |
|---|---|
| Blue cheese mould | Penicillium roqueforti |
| Blue cheese production phases | 2 |
| First phase of production | Culturing of suitable spore-rich inocula and fermentation |
| Second phase of production | Commercial production of blue cheese |
| Gorgonzola | Italian unskimmed cow's-milk cheese |
| Gorgonzola creation | Around AD 879 |
| Gorgonzola varieties | Dolce (sweet), Piccante (spicy) |
| Italian blue cheeses | Gorgonzola, Dolcelatte, Castelmagno, Blu '61 |
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What You'll Learn
- Gorgonzola: an Italian blue cheese named after the town of Gorgonzola in Lombardy
- Roquefort: one of the first blue cheeses, originating from France
- Production: blue cheese is made using a freeze-dried Penicillium roqueforti culture
- Varieties: blue cheeses vary in texture, from thick and fudgy to dense and crumbly
- Uses: blue cheese is used in salads, sauces, casseroles, and burgers
Gorgonzola: an Italian blue cheese named after the town of Gorgonzola in Lombardy
Blue cheese is a distinct variety of cheese characterised by its blue veins, which are created by the addition of a mould called Penicillium roqueforti. The mould is first prepared as an inoculum, and then added to autoclaved, homogenised milk, along with salt and/or sugar. The mixture is incubated for several days, and then further steps are taken to create the final cheese.
Gorgonzola is a variety of blue cheese, and one of the oldest, having been created around 879 AD. It is an Italian cow's milk cheese, named after the town of Gorgonzola in the Lombardy region. Gorgonzola has a creamier texture and appearance than most other blue cheeses, and is lightly marbled with blue-green veining. It has a rich, creamy flavour, and a milder aroma and taste than other blue cheeses, making it a good introductory blue cheese. Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy).
Gorgonzola is often used in salads and sauces, as well as casseroles and burgers, and pairs well with fruit and honey. Its melting properties also make it a good addition to cheese sauces or a topping for burgers.
Other well-known blue cheeses include Roquefort, Stilton, Cambozola, and Danablu.
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Roquefort: one of the first blue cheeses, originating from France
Blue cheese is a well-loved variety of cheese that is used in a variety of dishes, from salads and sauces to casseroles and burgers. One of the first blue cheeses to be created was Roquefort, which originated in France. According to legend, Roquefort was discovered when a young boy, eating bread and ewes' milk cheese, left his meal in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
Roquefort is made by sprinkling the Penicillium roqueforti inoculum on top of curds, along with Brevibacterium linens, which are then formed into cheese loaves with a relatively open texture. The cheese is then salted to add flavour and act as a preservative. Finally, the cheese is aged to develop its flavour, which usually takes around 60-90 days.
The mould that gives blue cheese its distinctive appearance and flavour, Penicillium roqueforti, is prepared through freeze-drying. This process involves washing the mould from a pure culture agar plate and then freezing it. The water is then evaporated through sublimation, which retains the value of the culture. This process allows for the activation of the culture once water is added.
While Roquefort is one of the first blue cheeses, Gorgonzola is another well-known variety of blue cheese that is Italian in origin. It is named after the town of Gorgonzola in the Lombardy region and is made from unskimmed cow's milk. Gorgonzola has a creamier texture and appearance than most other blue cheeses and often has only a light marbling of blue-green veining. It has a rich, creamy flavour and a milder aroma and taste than other blue cheeses, making it a good introduction for those new to blue cheese.
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Production: blue cheese is made using a freeze-dried Penicillium roqueforti culture
Blue cheese is made using a freeze-dried Penicillium roqueforti culture. This mould is responsible for the characteristic blue veins in blue cheese. The process of making blue cheese is quite complex and involves several steps. Firstly, raw milk (from cattle, goats or sheep) is mixed and pasteurized at 72 °C (162 °F) for 15 seconds. Then, acidification occurs, and a starter culture, such as Streptococcus lactis, is added to turn the milk from liquid to solid.
The next step is coagulation, where rennet, a mixture found in the stomach lining of a calf, is added to further solidify the milk. The curds are then cut into small pieces to encourage the release of liquid or whey. After the curds have been ladled into containers and drained, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with an open texture.
Whey drainage continues for 10-48 hours, with the moulds inverted frequently to promote this process. Salt is then added to the cheese as a preservative and for flavour. The final step is ripening the cheese by ageing it for 60-90 days. During this time, the temperature and humidity must be carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture.
The process of making freeze-dried Penicillium roqueforti culture involves washing the mould from pure culture agar plates, which are then frozen and freeze-dried. This process retains the value of the culture, and it is activated once water is added. This can be done at home by leaving a piece of sourdough bread with a pea-sized piece of ripened blue cheese in an airtight container for two weeks. Once the bread is consumed by the mould, it is dried and stored in an airtight jar.
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Varieties: blue cheeses vary in texture, from thick and fudgy to dense and crumbly
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which created an environment conducive to the growth of harmless moulds. The mould responsible for this phenomenon is called Penicillium roqueforti, and it is essential for the distinct flavour and aroma of blue cheese. The smaller the curds are cut, the thicker and harder the resulting cheese will become.
Blue cheese varies in texture, from thick and fudgy to dense and crumbly. Gorgonzola, an Italian blue cheese, is known for its creamy texture and appearance, often with a light marbling of blue-green veins. It has a rich, creamy flavour and a milder aroma and taste compared to other blue cheeses, making it a good introductory option for those new to this variety of cheese. Gorgonzola is made from unskimmed cow's milk and is named after the town of Gorgonzola in the Lombardy region. It is aged for about three to six months, which is similar to the ageing process for other blue cheeses.
Other Italian blue cheeses include Dolcelatte, Castelmagno, and Blu '61. These cheeses likely vary in texture and flavour, offering a range of options for consumers. Blue cheeses, in general, pair well with fruits, honey, and crunchy vegetables, making them a versatile ingredient in salads and other dishes. They can also be melted and added to cheese sauces or used as a topping on burgers.
The process of making blue cheese involves six standard steps, with additional processes tailored to create the distinct characteristics of blue-veined cheese. The size of the curds, the ripening temperature, and humidity levels are all factors that influence the texture and flavour of the final product. The smaller the curds, the thicker and harder the cheese. The ripening process, involving temperature control and humidity monitoring, further refines the cheese's texture and flavour.
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Uses: blue cheese is used in salads, sauces, casseroles, and burgers
Blue cheese is a versatile ingredient that can be used in a variety of dishes, including salads, sauces, casseroles, and burgers.
When it comes to salads, blue cheese is a popular choice for adding a creamy and tangy flavour. It pairs well with ingredients like grilled apples, walnuts, and balsamic dressing, tomatoes and bacon. Blue cheese crumbles or chunks can be added to the salad, along with a blue cheese dressing, to create a delicious and flavourful dish.
For sauces, blue cheese is an excellent base as it melts quickly and has a bold, salty flavour. Popular blue cheese sauce varieties include Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue. This sauce can be served with steak, pasta, or even as a dip for buffalo wings. The sauce is rich and creamy, and a little goes a long way.
Blue cheese can also be used in casseroles and baked dishes. It adds a creamy texture and a punch of flavour to the dish. It can be crumbled or melted into the casserole, adding a unique taste to the recipe.
Additionally, blue cheese is a popular topping for burgers. It can be crumbled or melted on top of the patty, adding a tangy and savoury flavour. Blue cheese pairs well with other burger ingredients such as arugula, onion, and beef patties seasoned with cumin, cinnamon, and rosemary. A blue cheese sauce or mayonnaise can also be used as a spread on the burger bun, enhancing the overall taste experience.
Blue cheese, with its distinct flavour and texture, adds a unique touch to these dishes, making it a favourite ingredient for many culinary enthusiasts.
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Frequently asked questions
Yes, Gorgonzola is an Italian blue cheese made from unskimmed cow's milk and named after the town of Gorgonzola in the Lombardy region.
Other Italian blue cheeses include Gorgonzola piccante, Dolcelatte, Castelmagno, and Blu '61.
Gorgonzola has a creamier texture and appearance than most blue cheeses, and often has only light blue-green veining. It has a rich, creamy flavor and a milder aroma and taste than other blue cheeses.
Blue cheese gets its distinct blue veining from a mold called Penicillium. Once the mold is added to the cheese, the wheels are punctured with a needle to allow air in and let the blue ribbons develop.
Blue cheeses pair well with fruit and honey, as well as crunchy vegetables, which is why they work well on salads. They also melt well, so they can be added to cheese sauces or burgers.
