Bushra Griffith
Blue cheese is made from mould. The mould in question is called Penicillium roqueforti, a variety of mould in the same family as the one that the antibiotic penicillin is made from. It is completely harmless in cheese-making because the moulds that grow on cheese do not produce the same mycotoxins that can be found on other foods. Blue cheese is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages.
| Characteristics | Values |
|---|---|
| Is blue cheese made from mold? | Yes |
| How is it made? | Blue cheese is made by adding the mold culture to the cheese milk. Oxygen must reach the inside of the cheese for it to turn blue. This is done by piercing the cheese with thin needles or skewers. |
| What kind of mold is used? | Penicillium roqueforti, Penicillium glaucum, and Penicillium |
| Is it safe to eat? | Yes, the mold used in blue cheese is safe for human consumption and could even be healthy. |
| What are some examples of blue cheese? | Roquefort, Stilton, Gorgonzola, Danish Blue, and Bleu de Termignon |
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What You'll Learn
- Blue cheese is made from mould spores from the same family as those used to make penicillin
- The mould is added to the cheese milk to create blue veins and a sharp flavour
- Blue cheese is safe to eat because the mould does not produce toxins
- Blue cheese is often made in labs and production facilities to prevent dangerous moulds, fungi and bacteria
- Blue cheese is made from milk from sheep, cows, and goats
Blue cheese is made from mould spores from the same family as those used to make penicillin
Nowadays, most blue cheeses are made in labs and hygienic production facilities, rather than caves, where they simulate the dark, damp conditions. This is done to prevent dangerous moulds, fungi, and bacteria from contaminating the cheese. To make blue cheese, raw milk is first pasteurized and then acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is then added to coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels. At this stage, Penicillium roqueforti mould spores are sprinkled over the cheese, and it is salted to prevent spoilage. The cheese is then left to age for 60 to 90 days.
The blue veins that characterise blue cheese are created during the early ageing stage when the cheese is pierced with stainless steel rods or thick needles to let oxygen circulate and encourage the growth of the mould. This process, known as "needling", softens the texture and develops the cheese's distinctive blue flavour. The mould cultures and needling contribute significantly to the flavour and texture of blue cheese, but other factors also play a role. One such factor is the combination of acidity, salinity, moisture, density, temperature, and oxygen flow, which creates an environment that prevents the production of toxins.
The Penicillium roqueforti mould specifically chosen for cheese adds flavour and is completely harmless. It breaks down the fat and protein in the cheese, giving it its unique texture, flavour, and aroma. Blue cheese can be made from milk from sheep, cows, or goats, and different countries have developed their own methods of creating it. Some well-known blue cheeses include Gorgonzola, Stilton, Roquefort, and Danish Blue, each with its own unique flavour and texture.
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The mould is added to the cheese milk to create blue veins and a sharp flavour
Blue cheese is made with mould, specifically Penicillium roqueforti, a variety of mould that is in the same family as the one the antibiotic penicillin is made from. The mould is added to the cheese milk to create blue veins and a sharp flavour.
The mould spores are highly contagious to other cheeses, so blue cheeses are usually kept separate during the ageing process. To create blue veins, cheesemakers pierce the cheese with a thick needle to allow oxygen to flow into its crevices and kickstart the growth of mould. This process is repeated every 7-14 days until there is sufficient growth of blue mould. The cheese is then wrapped in foil and moved to a cooler temperature to age for the remaining period.
During the ageing process, the blue veins develop and enhance the flavour of the cheese. Penicillium roqueforti breaks down the fat and protein in the cheese, giving it a creamy texture and a sharp flavour. This process is called lipolysis, which creates free fatty acids and releases methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour.
Blue cheese is made with milk from sheep, cows, or goats in many countries, including France, Italy, England, and the US. Different countries have different methods of creating blue cheese, but each has a story about someone forgetting about some cheese in a cave. For example, the legend of how blue cheese was invented involves a shepherd who left his bread and cheese in a cave for months. When he returned, the cheese had become infested with Penicillium roqueforti, the mould that gives blue cheese its distinctive characteristics.
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Blue cheese is safe to eat because the mould does not produce toxins
Blue cheese is made from mould. The cheese is ripened with cultures of the mould penicillium, specifically Penicillium roqueforti, which is added to the cheese milk. The cheese is then pierced with needles to allow oxygen to reach the inside, turning the cheese blue.
Penicillium roqueforti produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process is called proteolysis, and it makes the cheese creamy, particularly near the active amino acids in the blue veins. Penicillium roqueforti also triggers another biochemical event called lipolysis, which leads 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.
Blue cheese is made with milk from sheep, cows, and goats in countries including France, Italy, England, and the US. The process of making blue cheese has evolved over time, from early spontaneous spores and cave-aging to modern methods of simulating these conditions in labs and hygienic production facilities.
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Blue cheese is often made in labs and production facilities to prevent dangerous moulds, fungi and bacteria
Blue cheese is made with mould, specifically Penicillium roqueforti, a variety of mould that is in the same family as the one the antibiotic penicillin is made from. Unlike other moulds, Penicillium roqueforti does not produce toxins and is not dangerous to humans. In fact, the mould that grows on cheese does not produce the same mycotoxins that can be produced on other foods.
Blue cheese is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages. According to legend, a shepherd forgot his lunch of bread and cheese in a cave in Roquefort, France. When he returned, the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave.
These days, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, to prevent dangerous moulds, fungi and bacteria from contaminating the cheese. In these controlled facilities, cheesemakers simulate the dark, damp conditions of the caves. Scientists continue to develop and grow different strains of Penicillium roqueforti in their labs to produce specific flavours.
To make blue cheese, cheesemakers add the mould culture to the cheese milk. For the cheese to turn blue, oxygen must reach the inside of the cheese. This 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. The mould breaks down the fat and protein in the cheese to give it its distinctive texture, flavour and aroma.
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Blue cheese is made from milk from sheep, cows, and goats
Blue cheese is made from milk and ripened with cultures of the mould Penicillium. It is believed that blue cheese was discovered by accident when cheese was stored in caves with naturally controlled temperatures and moisture levels, which created a favourable environment for the growth of harmless mould. The mould on blue cheese, belonging to the same family of spores used to make penicillin, is safe for human consumption and may even have health benefits.
Blue cheese is made from the milk of cows, sheep, and goats. The type of milk used to make blue cheese influences its flavour, along with the animal's diet and the cheesemaking techniques employed. For example, Danablu, a Danish blue cheese, is made from cow's milk and has a creamy and smooth texture with a slightly sharp and salty flavour. In contrast, Roquefort, a French delicacy, is made from sheep's milk and has a moist and crumbly texture with a complex and intense flavour.
Cow's milk is commonly used in blue cheese production, with notable examples including Gorgonzola, an Italian cheese made from the milk of cows that graze in the pastures of Lombardy and Piedmont, and Stilton, an English cheese with a slightly moist and crumbly texture and a rich, creamy, nutty, and salty flavour. Danablu, also known as Blue Castello, is another Danish cow's milk blue cheese with a similar flavour profile to Roquefort but milder.
Sheep's milk is also used in blue cheese production, with Roquefort being the most well-known example. This variety of blue cheese is considered one of the oldest and most prestigious, known for its moist and crumbly texture and complex, intense flavour.
Goat's milk is another option for making blue cheese, although it is less commonly used. While there are no widely recognised examples of pure goat's milk blue cheese, mixed-milk cheeses like Carr Valley's Menage combine the tang of goat milk with the richness of sheep milk and the buttery flavour of cow milk.
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Frequently asked questions
Yes, blue cheese is made from mold. The blue (and white) molds are different strains of the penicillin genus. The mold on blue cheese is from the same family of spores used to make penicillin.
The type of mold used to make blue cheese is called Penicillium roqueforti. This mold is added to the cheese milk at the beginning of the cheese-making process.
To make blue cheese at home, you need a very young cheese with little to no rind. The cheese must be moist enough to support mold growth, yet firm enough to be punctured with a needle. To create the blue mold, you can purchase it or scrape it off moldy rye bread or another blue cheese. Sanitize a knitting needle or metal skewer, dip it in the mold, and then puncture the cheese from both ends to ensure ample mold seeding and clear air passages. Set the cheese on its side so air can flow through it, and maintain a temperature of 55°F or 13°C with high humidity (90%-95%). Once sufficient mold growth has occurred (1-3 weeks), wrap the cheese in foil and move it to the fridge for several weeks or months.
