Bushra Griffith
Blue cheese is a type of cheese characterised by its sharp taste and blue veins. It is made by mixing bacteria into the curds before they are shaped and then piercing the cheese to create tunnels that allow air to enter and feed the bacteria, encouraging mould veins to form. Copper wire has been used in blue cheese production for centuries to facilitate oxygen penetration into the cheese curd, creating an environment for the growth of Penicillium roqueforti, the mould that gives blue cheese its distinct flavour and blue veins.
| Characteristics | Values |
|---|---|
| Copper wire usage | Copper wire is used to facilitate oxygen penetration into the cheese curd, creating an environment conducive to the growth of Penicillium roqueforti, the mold responsible for the cheese's distinct flavor and blue veins. |
| Copper wire safety | The amount of copper present in the cheese is minimal and poses no health risks. Copper is a naturally occurring element found in various foods, including nuts, seeds, and seafood. |
| Blue cheese texture | The texture varies from very soft and creamy to crumbly and dry. The age of the cheese determines its texture, with young cheeses being soft and older cheeses being drier. |
| Blue cheese taste | The mold feeds on the oxygen, producing enzymes that break down the fats and proteins in the cheese, resulting in the characteristic blue veins and complex flavor. |
| Blue cheese production | Blue cheese is made by mixing bacteria with curds before shaping them. The shaped cheese is then pierced to create tunnels that allow air to enter and feed the bacteria, encouraging the mold veins. |
| Blue cheese examples | Some examples of blue cheese include Danish Blue, Gorgonzola, Cashel Blue, Roquefort, and Stilton. |
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What You'll Learn
Copper wire is safe to use in blue cheese production
Copper wire is indeed used in the production of blue cheese, and it is entirely safe for consumption. The use of copper wire in this context is a testament to the creativity and ingenuity of cheesemakers, showcasing the intricate relationship between food and science.
The role of copper wire in blue cheese production is to facilitate oxygen penetration into the cheese curd. This oxygenation creates an environment conducive to the growth of Penicillium roqueforti, the mould responsible for the distinct flavour and blue veins characteristic of blue cheese. The mould feeds on the oxygen, producing enzymes that break down the fats and proteins in the cheese, resulting in the unique appearance and flavour of blue cheese.
It is important to note that the amount of copper present in the cheese is minimal and poses no health risks. Copper is a naturally occurring element found in various foods such as nuts, seeds, and seafood. The use of copper wire in blue cheese production has been employed for centuries, with no reported adverse effects on human health.
While copper wire plays a crucial role in traditional blue cheese-making processes, it is worth mentioning that modern cheesemakers often use alternative methods. Some artisanal cheesemakers use knitting needles or steel rods to poke holes in the cheese, allowing air to enter and feed the bacteria necessary for mould development. However, the copper wire technique remains an integral part of the traditional blue cheese-making process, passed down through generations of cheesemakers.
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Copper wire helps create the distinct flavour and blue veins
The use of copper wire in blue cheese production is a testament to the creativity and ingenuity of cheesemakers. This technique, passed down through generations, plays a crucial role in shaping the flavour and texture of the final product.
Copper wire is introduced during the cheesemaking process to facilitate oxygen penetration into the cheese curd. This oxygen-rich environment encourages the growth of Penicillium roqueforti, the mould responsible for the distinct flavour and blue veins characteristic of blue cheese. As the mould feeds on the oxygen, it produces enzymes that break down the fats and proteins in the cheese, resulting in the formation of blue veins and a complex, sharp flavour.
The incorporation of copper wire in blue cheese production is a fascinating example of how seemingly unrelated elements can come together to create something extraordinary. It highlights the intricate relationship between food and science, showcasing the role of specific elements in flavour development.
While the use of copper wire in blue cheese may be surprising, it is important to note that copper is a naturally occurring element found in various foods, including nuts, seeds, and seafood. The amount of copper present in blue cheese is minimal and poses no health risks, contributing a unique flavour profile to the cheese.
In conclusion, copper wire plays a vital role in creating the distinct flavour and blue veins of blue cheese. Through its ability to facilitate oxygen penetration and promote mould growth, copper wire transforms the curds into a delicious, complex cheese loved by many.
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Penicillium roqueforti is the mould responsible for blue cheese's flavour
Blue cheese is made along the lines of white mould cheese, like Camembert or Brie. However, instead of being sprayed with mould to encourage surface bacteria, bacteria are mixed through the curds just before they are shaped. After shaping, the cheese is "needled" or pierced to create little tunnels to allow air to enter and feed the bacteria, encouraging mould veins.
Penicillium roqueforti is the name of the naturally occurring bacteria, reportedly discovered in France in 74 AD. Roquefort, the first blue cheese, was made from sheep's milk. The use of Penicillium roqueforti in its production was first mandated in 1925, decreeing that the mould used must come from the caves of Roquefort-sur-Soulzon.
Penicillium roqueforti is used to create the characteristic green-blue mould of Gorgonzola, as well as other blue cheeses like Danablu, Stilton, and Roquefort. It is also used in Cashel Blue, an Irish blue cheese made by the Grubb family from Beechmount Farm in Tipperary since the late 1980s. Penicillium roqueforti is added to the milk before rennet and encouraged to grow on the surface and interior of the cheese. Once the blue develops on the surface, the cheese is aerated by poking holes with a thin, stainless steel skewer to allow air to enter and feed the bacteria.
Penicillium roqueforti is responsible for the distinctive flavour, aroma, and appearance of blue cheeses. It has an active metabolism that breaks down proteins and fats effectively, yielding the textures, aromas, and flavours associated with blue cheese. The mould's lipolytic activity is critical in determining the characteristic peppery or piquant flavour of blue-veined cheeses. The mould increases the concentration of free amino acids, free fatty acids, amines, ammonia, methyl ketones, aldehydes, esters, and lactones in the curd, all of which influence the final characteristic aroma and flavour of the ripened cheese.
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Blue cheese is made by mixing bacteria with curds
Blue cheese is a unique variety of cheese that is loved by some and hated by others. Its production involves mixing bacteria with curds, which is then shaped and pierced to create the characteristic blue veins and flavour.
The process of making blue cheese starts with milk, salt, and a coagulant such as an acid or rennet. This mixture is heated to form curds and whey. The whey is then drained, and the curds are pressed and shaped. At this point, bacteria are mixed with the curds. The specific bacteria used is called Penicillium roqueforti, a naturally occurring bacteria reportedly discovered in France in 74 AD. This bacteria is responsible for the distinct flavour and blue veins of blue cheese.
After the bacteria and curds are mixed, the cheese is shaped and then "needled". Needling involves piercing the cheese with long needles or steel rods to create little tunnels that allow air to enter and feed the bacteria, encouraging the growth of mould veins. This process is similar to the production of white mould cheese like Camembert or Brie, where the cheese is sprayed with mould to encourage surface bacteria. However, for blue cheese, the bacteria are mixed throughout the curds.
The mould feeds on the oxygen introduced during needling, producing enzymes that break down the fats and proteins in the cheese. This breakdown process results in the formation of blue veins and a complex, sharp flavour. The texture of blue cheese can vary from very soft and creamy to crumbly and dry, depending on its age.
While the traditional method of needling involved using wooden or bone tools, most cheesemakers today use steel rods or needles. Some artisanal cheesemakers may even use knitting needles to poke holes in the cheese.
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Blue cheese is made in rural Asturias, Spain
Blue cheese is a type of cheese that can be divisive—people either love it or hate it. It is made in a similar way to white mould cheese, like Camembert or Brie. However, instead of being sprayed with mould to encourage surface bacteria, blue cheese has bacteria mixed throughout the curds before they are shaped. After shaping, the cheese is pierced with needles to create little tunnels that allow air to enter and feed the bacteria, encouraging mould veins. This process is known as "needling" or "needling the cheese".
Blue cheese is made in various regions around the world, including rural Asturias in Spain. Asturias is known for its cow's, goat's, and sheep's milk cheeses, as well as blended cheeses. Some popular Asturian blue cheeses include Queso de Cabrales, Queso de Valdeón, and Picón Bejes-Tresviso.
Queso de Cabrales is a famous Spanish blue cheese whose name is protected by European law. It has a strong, sometimes acidic flavour that can be quite complex when made with mixed milk. At the end of its ripening process, Cabrales cheese has a cylindrical shape, a soft and creamy rind, and a fat content of at least 45% of dry matter. Traditionally, it was sold wrapped in the moist leaves of sycamore maple, but today, commercial production requires it to be sold in dark green aluminium foil with an official stamp.
Another well-known blue cheese from Asturias is Queso de Valdeón, which is also traditionally wrapped in maple leaves. Asturias is a region rich in dairy products and is known for its variety of cheeses, including blue cheese varieties made from different types of milk.
It is important to note that, contrary to a common misconception, copper wire is not used to create the edible mould in blue cheese. The mould grows when air is introduced during the cheesemaking process, and while some artisanal cheesemakers may use knitting needles to poke holes in the cheese, most modern cheesemakers use steel rods instead.
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Frequently asked questions
Yes, copper wire is used in the production of blue cheese to facilitate oxygen penetration into the cheese curd, creating an environment for the growth of Penicillium roqueforti, the mould responsible for the distinct flavour and
Yes, consuming blue cheese made with copper wire is safe. The amount of copper present in the cheese is minimal and poses no health risks. Copper is a naturally occurring element found in various foods, including nuts, seeds, and seafood.
The use of copper wire in blue cheese production showcases the intricate relationship between food and science, highlighting the role of specific elements in shaping flavour and texture. It is a testament to the creativity and ingenuity of cheesemakers, with the technique being passed down through generations.
