Randy Chandler
Blue cheese is a type of cheese that is made using mould cultures. The mould used in blue cheese, penicillium, is responsible for its distinct smell, taste, and appearance. While mould is usually a sign of food spoilage, the type of mould used in blue cheese is safe for human consumption and is even considered healthy by some. The process of making blue cheese involves adding the mould to the curds, which are then formed into cheese loaves. The cheese is then left to age for 2-3 months before it is ready to be consumed.
| Characteristics | Values |
|---|---|
| Mould Type | Penicillium roqueforti and Penicillium glaucum |
| Toxin Production | No toxin production |
| Health Risk | Safe to consume |
| Taste | Good |
| Texture | Creamy |
| Colour | Blue-grey |
| Smell | Odd |
| Preservation | Salt |
| Ripening Process | 2-3 months |
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What You'll Learn
- Blue cheese is made using Penicillium, a type of mould
- Penicillium is safe to consume and is non-toxic
- Blue cheese can go bad if it's not stored properly
- Blue cheese gets its distinct taste, smell and appearance from Penicillium
- Blue cheese is made in labs and hygienic facilities to prevent dangerous moulds from forming
Blue cheese is made using Penicillium, a type of mould
The process of making blue cheese involves adding the Penicillium roqueforti inoculum to the curds after they have been drained and formed into wheels. The wheels are then aged for 2-3 months before the cheese is ready for consumption. During this ageing process, the Penicillium mould grows and creates the characteristic blue veins and spots in the cheese.
The use of Penicillium mould in blue cheese production serves several purposes. Firstly, it prevents the growth of other harmful moulds by competing with them. This helps to preserve the cheese and extend its shelf life. Secondly, the mould triggers biochemical processes such as proteolysis and lipolysis, which break down proteins and create free fatty acids, respectively. These processes contribute to the unique texture, flavour, and aroma of blue cheese.
It is important to note that while blue cheese is made using mould, it can still go bad if not stored properly. Proper storage involves keeping the cheese tightly wrapped in the refrigerator, where it can last for 3-4 weeks. Freezing blue cheese can also extend its shelf life, although it may slightly alter its texture and appearance.
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Penicillium is safe to consume and is non-toxic
Blue cheese is made with mould. The mould on blue cheese is from the same family of spores used to make penicillin. The mould that builds up naturally on food is not safe to eat. However, the mould on blue cheese is safe for human consumption. The basic idea of blue cheese or other mould cheeses like Camembert was to let one non-toxic mould form on the cheese to prevent other moulds from attacking it. The harmful moulds cannot compete with the edible one.
Penicillium is typically non-pathogenic, but some species can produce microbial volatile organic compounds (MVOCs) and toxins that can be harmful, especially with long-term exposure. Their colonies range from blue-green to white, yellow, and pink with a velvety or powdery texture, and due to the production of MVOCs, some release a strong, musty odour. Penicillium roqueforti and Penicillium glaucum do not produce toxins by themselves and are not dangerous to humans. When these safe Penicillin varieties come into contact with cheese (either naturally or in a controlled facility), they significantly accelerate processes that create the unique look, texture, and taste we associate with blue cheese. Penicillium roqueforti produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active — the grey, blue veins.
In addition, Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour. The entire world's yearly supply of Roquefort cheese — about 18,000 tons — comes from the small southern French village of the same name.
While Penicillium is safe to consume and is non-toxic, it can cause health issues if left untreated, from allergic reactions to respiratory problems. Penicillium moulds can be hazardous to human health as some species produce toxic compounds known as mycotoxins. More than thirty different toxic compounds have been isolated from Penicillium-contaminated foods. Therefore, it is better to discard any food items showing signs of mould growth. Furthermore, inhalation of Penicillium spores can trigger allergic reactions in individuals who are sensitive to mould. As such, indoor environments containing high concentrations of Penicillium spores can trigger various health issues, ranging from mild irritation to asthmatic episodes.
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Blue cheese can go bad if it's not stored properly
Blue cheese is made with mould. The mould on blue cheese is from the same family of spores used to make penicillin. The type of mould used in blue cheese is called Penicillium roqueforti, which does not produce toxins and is not dangerous to humans. This mould is added to the cheese to prevent other harmful moulds from attacking it.
Blue cheese can go bad if it is not stored properly. It is a delicate cheese type to store due to its high moisture levels. When purchasing blue cheese, avoid wedges that have excess moisture in the packaging, as that is a sign that the cheese is past its prime. The mould on blue cheese will die and turn yellow-green if deprived of oxygen, so it is important to make sure that the cheese can breathe. Experts recommend wrapping blue cheese in aluminium foil, parchment paper, or a loose zipper-lock bag. It is also important to store blue cheese in a cool, dark, and humid place, as this encourages the growth of the desired mould.
It is also important to note that blue cheese should not have new mould or look very different from when you bought it. Black or pink mould, a soft fuzzy coating of mould, or excess moisture in the bottom of the container are all signs that the blue cheese has gone bad. Additionally, strong medicinal or perfumy flavours are a sign that the cheese is past its prime.
Blue cheese should also be stored separately from other types of cheese, as the blue mould spores can travel through the air and contaminate nearby cheeses. It is important to never store blue cheese in the same wrapper as other types of cheese, such as cheddar or goat cheese.
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Blue cheese gets its distinct taste, smell and appearance from Penicillium
Blue cheese is made using Penicillium, a type of mould that's responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould on blue cheese is from the same family of spores used to make penicillin.
Penicillium roqueforti creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese itself. In fact, one type of bacteria in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odour.
During the cheesemaking process, Penicillium is added after the curds have been drained and rolled into wheels. Blue cheese should be discarded if there are any changes in its appearance or smell. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
To make blue cheese, cheesemakers start by leaving rye bread in their famed caves for weeks at a time to encourage mould growth, as grains attract mould more quickly than dairy products. Then, the mouldy bread is dried out and ground up. The mould dust is then sprinkled on fresh sheep's milk cheese curds. After shaping the cheese into wheels and dusting it with salt (to better preserve it), they drill holes into it for aeration.
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Blue cheese is made in labs and hygienic facilities to prevent dangerous moulds from forming
Blue cheese is made with mould. The mould used is from the Penicillium family, the same type used to make penicillin, a common antibiotic. The specific moulds used in blue cheese are called Penicillium roqueforti and Penicillium glaucum. These moulds are safe for human consumption and are not dangerous. In fact, they are essential to creating the unique taste, smell, and appearance of blue cheese.
Blue cheese is made by adding the mould to curds of cheese. The mould is sprinkled on top of the curds, which are then formed into loaves. The mould grows and creates enzymes that break down the proteins in the cheese, making it creamy and giving it its distinctive blue veins. This process is called proteolysis. In addition to proteolysis, Penicillium roqueforti also triggers lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its sharp flavour.
While blue cheese is made with mould, it can still go bad if not stored properly. Mould on most foods indicates spoilage and is unsafe to eat. However, the mould on blue cheese is carefully controlled to prevent the growth of dangerous moulds, fungi, and bacteria. Today, most blue cheeses are made in labs and hygienic production facilities, rather than the traditional caves, to simulate the dark, damp conditions that the mould needs to grow. This controlled environment ensures that only the desired mould forms on the cheese, making it safe for consumption.
The process of making blue cheese involves carefully monitoring the conditions such as temperature and aeration to prevent the growth of harmful moulds. By creating the optimal environment for Penicillium roqueforti, cheesemakers can ensure that the cheese is safe and of consistent quality. This attention to detail and scientific understanding of mould have transformed blue cheese from a happy accident in a cave to a beloved delicacy enjoyed worldwide.
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Frequently asked questions
Yes, blue cheese is a type of cheese made using cultures of Penicillium, a type of mold.
Yes, blue cheese is safe to eat. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.
Blue cheese is made by adding Penicillium after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2-3 months before it’s ready to eat.
Yes, blue cheese can go bad if it is not stored properly. It is important to store blue cheese tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3-4 weeks in the refrigerator.
