Patrick Oconnell
Blue cheese is a type of cheese that is characterised by its blue veins and distinctive sharp taste and smell. It is made using mould, specifically Penicillium roqueforti, a variety of mould that is in the same family as the mould that the antibiotic penicillin is made from. Blue cheese is made by piercing the cheese with thin needles or skewers to allow oxygen to reach the inside, and then the blue mould is allowed to mature inside the air tunnels, developing its flavour as it ages.
| Characteristics | Values |
|---|---|
| Is blue cheese made of mold? | Yes |
| Is blue cheese safe to eat? | Yes |
| What type of mold is used in blue cheese? | Penicillium roqueforti and Penicillium glaucum |
| Are there other types of mold that are safe to eat? | Yes, some molds are even medicine, such as penicillin |
| Why is blue cheese safe to eat? | The molds used in blue cheese do not produce toxins harmful to humans |
| How is blue cheese made? | Blue cheese is made by adding mold culture to cheese milk and allowing oxygen to reach the inside of the cheese, usually by piercing it with thin needles or skewers. The blue mold then matures inside the air tunnels, developing flavor as it ages. |
| How long does blue cheese take to mature? | Most mold-containing cheeses take three to six months to mature |
| What gives blue cheese its distinct flavor? | The distinct flavor of blue cheese comes from lipolysis, the breakdown of fat, and the metabolism of the blue mold, which breaks down fatty acids to form ketones |
| What are some examples of blue cheese? | Roquefort, Stilton, Gorgonzola, Danish Blue, Cabrales, Danablu, and Cambozola |
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What You'll Learn
Blue cheese is made using mould cultures
To make blue cheese, mould cultures are added to milk from cows, goats, or sheep. The specific moulds used, such as Penicillium roqueforti and Penicillium glaucum, require oxygen to grow and produce enzymes that break down proteins in the cheese, creating a creamy texture. This process, called proteolysis, is responsible for the distinctive blue veins and unique flavour of blue cheese.
Cheesemakers have perfected the art of mould cultivation, starting with rye bread left in caves to encourage mould growth. The mouldy bread is then dried, ground into a dust, and sprinkled onto fresh cheese curds. After shaping and salting, the cheese is pierced to allow oxygen to reach the inside, promoting the growth of blue mould and enhancing its flavour as it ages.
The entire process, from curd formation to mould inoculation, fermentation, and ripening, takes time and precision. The final product is a cheese with a distinct look, sharp flavour, and a creamy texture that has become a favourite for many. Blue cheese is a testament to the creativity and ingenuity of cheesemakers, who turned a chance discovery in a cave into a beloved delicacy enjoyed worldwide.
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Blue cheese is safe to eat
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum mould spores. Unlike other types of mould, these mould cultures are nontoxic and safe for human consumption. In fact, they are from the same family as the mould that the antibiotic penicillin is made from.
The mould in blue cheese is deliberately used to give it a distinctive texture and taste. These moulds are selected with human consumption in mind, meaning that they do not produce toxins harmful to humans. The mould breaks down the cheese's proteins (casein) through a process called proteolysis, which makes the cheese creamy and gives it its distinctive blue veins. Another process called lipolysis breaks down fatty acids to form ketones, giving blue cheese its distinct flavour and aroma.
Blue cheese has been consumed by humans for centuries. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy's bread and ewes' milk cheese was left in a cave for months, and the mould (Penicillium roqueforti) transformed his cheese into Roquefort. Today, most store-bought blue cheeses are made in labs and hygienic production facilities, where they simulate the conditions of the natural caves to prevent dangerous moulds, fungi, and bacteria from growing on the cheese.
While blue cheese made with Penicillium roqueforti and Penicillium glaucum moulds is generally safe to eat, it is important to note that spoiled blue cheese can produce harmful substances called mycotoxins. Therefore, it is crucial to store blue cheese properly and avoid consuming it if it has spoiled. Additionally, some people may have specific allergies or sensitivities to certain moulds, so it is always important to consume blue cheese in moderation and be aware of any potential reactions.
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Penicillium mould is not dangerous to humans
Blue cheese is made from mould, specifically Penicillium roqueforti and Penicillium glaucum, which are both moulds that require the presence of oxygen to grow. The mould is sprinkled on top of the curds, which are then formed into cheese loaves with an open texture. The cheese is then left to age in cool, dark, damp caves, where a constant temperature and humidity encourage the growth of mould.
While some moulds are dangerous to humans, the Penicillium moulds used in blue cheese are not. These moulds do not produce toxins by themselves and are therefore safe for human consumption. In fact, the mould that blue cheese is made from comes from the same family as the mould that penicillin is made from. Penicillin is an antibiotic that was first discovered in 1928 and is one of the most important antibiotics in medicine.
That being said, Penicillium mould can be dangerous when it grows indoors. Like most moulds, it thrives in damp areas and can cause health issues if left untreated, including allergic reactions, respiratory problems, and infections. It is important to remove Penicillium mould from your home as soon as possible to prevent these health issues.
It is also important to note that not all moulds are safe to eat. If other types of mould grow on cheese, they can be dangerous and should be discarded.
In summary, while Penicillium mould can be dangerous in certain contexts, the specific moulds used in blue cheese production are safe for human consumption and have been used for centuries to create the unique flavour, texture, and appearance of this beloved delicacy.
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Blue cheese is made in labs and production facilities
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The mould in blue cheese is safe to eat and comes from the same spores that penicillin is made from. Penicillium roqueforti and Penicillium glaucum are two types of mould that require the presence of oxygen to grow. They do not produce toxins by themselves and are not dangerous to humans.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give blue-veined cheese its particular properties. To begin with, 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. Multiple methods can be used to achieve this. However, all methods involve the use of a freeze-dried Penicillium roqueforti culture. Although Penicillium roqueforti can be found naturally, cheese producers nowadays use commercially manufactured Penicillium roqueforti.
In the past, blue cheese was made by leaving rye bread in damp caves for weeks to encourage mould growth. The mouldy bread was then dried out and ground up, and the resulting mould dust was sprinkled on fresh sheep's milk cheese curds. After shaping the cheese into wheels and dusting it with salt, holes were drilled into it for aeration. Today, most store-bought 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.
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Blue cheese is made from cows, goats and sheep milk
Blue cheese is made from cow's, goat's, or sheep's milk and is safe to eat despite being mouldy. The mould in blue cheese comes from the same spores that penicillin is made from. Specifically, the mould is called Penicillium roqueforti, which is found in the damp limestone caves of southern France. This type of mould does not produce toxins and is not dangerous to humans.
The process of making blue cheese involves six standard steps, but additional ingredients and processes are required to give the cheese its particular properties. First, rye bread is left in the caves for weeks to encourage mould growth. The mouldy bread is then dried and ground up, and the mould is sprinkled onto fresh sheep's milk cheese curds. The cheese is then shaped into wheels and dusted with salt to preserve it. Holes are then drilled into the cheese for aeration. Finally, the cheese is placed back in the cool, dark, damp caves, where a constant temperature and humidity encourage the growth of mould.
Blue cheese can also be made from cow's or goat's milk. Cow's milk cheeses can highlight the flavour of the grass the animals graze on, and are often described as 'grassy' or like 'tasting the pasture'. Common tasting notes in cow's milk cheeses include sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses, on the other hand, generally fall into one of two categories: limestone-y and citrusy, or musky and barnyardy. Goat's milk also has less of a protein called casein, which causes many goat cheeses to be drier and crumblier than cow's or sheep's milk cheeses.
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Frequently asked questions
Yes, blue cheese is made using mold. The mold used is called Penicillium roqueforti, which is from the same family as the mold that Penicillin is made from.
Yes, blue cheese is safe to eat. The mold in blue cheese is safe to eat because it does not produce toxins and is not dangerous to humans.
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. The blue mold then grows inside the air tunnels, developing flavor as it ages.
