Kamil Perry
Blue cheese is a type of cheese that is made using mould. While mould on most foods is a sign of spoilage, blue cheese is deliberately made with mould to give it a distinctive texture and taste. The mould used in blue cheese is called Penicillium, which is from the same family of spores used to make penicillin. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. However, blue cheese can still go bad if it is not stored properly.
| Characteristics | Values |
|---|---|
| Safe to eat | Yes |
| Type of mould | Penicillium roqueforti and Penicillium glaucum |
| Family of spores | Same as those used to make penicillin |
| Toxin production | Does not produce toxins |
| Texture | Hard |
| Appearance | Blue and green veins and spots |
| Taste | Distinct |
| Smell | Distinct |
| Health benefits | Could be healthy |
| Storage | Tightly wrapped in the refrigerator |
| Shelf life | 3-4 weeks in the refrigerator |
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What You'll Learn
- Blue cheese is made using a type of mould called Penicillium, which is safe to eat
- Penicillium is added to the cheese after the curds have been drained and shaped into wheels
- Blue cheese gets its distinct smell and taste from Penicillium
- Blue cheese is safe to eat, unlike mould that grows on other foods
- Blue cheese can go bad if it's not stored properly
Blue cheese is made using a type of mould called Penicillium, which is safe to eat
The process of making blue cheese typically involves adding Penicillium roqueforti or Penicillium glaucum inoculum to the curds after they have been drained and formed into wheels. The cheese is then aged for 2-3 months, during which time the Penicillium mould grows and creates the characteristic blue veins and spots. The mould also triggers biochemical events like proteolysis and lipolysis, which contribute to the cheese's creamy texture, sharp flavour, and distinct smell.
The legend of blue cheese's discovery dates back over a millennium to the Rouergue region of southern France. According to the story, a shepherd left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. Months later, he found his lunch untouched except for a thick layer of mould. Feeling adventurous or hungry, he took a bite and discovered that the mould had transformed his cheese into what we now know as blue cheese.
Today, cheesemakers have refined the process by encouraging mould growth on rye bread and using the resulting "mould dust" to inoculate fresh sheep's milk cheese curds. Holes are drilled into the cheese for aeration, and it is then placed in cool, dark, and damp conditions to promote the growth of the desired mould while inhibiting the growth of dangerous moulds, fungi, and bacteria.
While blue cheese is made with mould and is safe to consume, it is important to note that 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 added to the cheese after the curds have been drained and shaped into wheels
Blue cheese is made with mould. The mould used is called Penicillium roqueforti, a common saprotrophic fungus in the genus Penicillium. It is used to give blue cheese its distinctive veins, texture, aroma, and flavour. Penicillium roqueforti is also used to produce flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
The process of making blue cheese involves first leaving rye bread in damp, dark caves for weeks to encourage the growth of P. roqueforti, as grains attract mould more quickly than dairy products. The mouldy bread is then dried and ground into a dust. This mould dust is then sprinkled onto fresh sheep's milk cheese curds. The curds are then shaped into wheels and dusted with salt for preservation. Holes are then drilled into the wheels for aeration, and the cheese is returned to the caves, where a constant temperature and humidity encourage the growth of the mould.
P. roqueforti has an active metabolism that breaks down proteins and fats effectively, yielding the textures, aromas, and flavours associated with blue cheese. This mould also triggers a process called lipolysis, which breaks down fat and results in the creation of ketones, which are very important to the aroma and flavour of blue cheese.
P. roqueforti is added to blue cheese after the curds have been drained and shaped into wheels. This process of adding the mould after shaping the curds into wheels is specific to the production of blue cheese and helps to ensure the even distribution of the mould throughout the cheese.
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Blue cheese gets its distinct smell and taste from Penicillium
Blue cheese is an entire category of cheeses, and its distinctive smell and taste are due to the introduction of a mould from the Penicillium genus. The antibiotic penicillin is made from Penicillium chrysogenum, whereas blue cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. Penicillium roqueforti is a cousin to the penicillin-producing Penicillium.
Blue cheese was likely discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favourable environments for harmless mould to grow. One legend states that 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. Another legend tells a similar story of a shepherd who left his lunch of bread and sheep's milk cheese in a cave. When he returned, a thick layer of mould had formed on top, and he decided to take a bite. The mould was Penicillium roqueforti, which is commonly found in the damp limestone caves of southern France.
During the production of blue cheese, a Penicillium roqueforti inoculum is prepared prior to the actual cheese production. This involves the use of a freeze-dried Penicillium roqueforti culture, which is later frozen and then undergoes a freeze-drying process to retain the value of the culture. Salt, sugar, or both are added to autoclaved, homogenized milk via a sterile solution, and this mixture is then inoculated with Penicillium roqueforti.
The cheese loaves are then punctured to create small openings to allow air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, forming blue veins. Penicillium roqueforti produces enzymes that release amino acids, which break down the cheese's proteins (casein) through a process called proteolysis. This makes the cheese creamy, especially near the gray and blue veins where the amino acids are most active. Additionally, Penicillium roqueforti triggers another process called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue appearance, sharp flavour, and odd smell.
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Blue cheese is safe to eat, unlike mould that grows on other foods
Blue cheese is made using mould, specifically Penicillium roqueforti, a cousin of the mould that produces penicillin. This type of mould is responsible for blue cheese's distinct taste, smell, and appearance. While mould on other foods is often a sign of spoilage and can be harmful, the mould used in blue cheese production is deliberately chosen for human consumption and does not produce toxins.
The process of making blue cheese involves adding the Penicillium roqueforti mould to sheep's milk cheese curds, shaping them into wheels, and then ageing them in cool, dark, damp caves with constant temperature and humidity to encourage mould growth. This controlled environment ensures that only the desired mould grows on the cheese, preventing the growth of dangerous moulds, fungi, or bacteria.
It is important to note that blue cheese can still go bad if not stored properly. It should be tightly wrapped and refrigerated, where it can last for 3-4 weeks. Freezing blue cheese can also extend its shelf life, although it may alter its texture and appearance slightly.
The mould on blue cheese, Penicillium roqueforti, is deliberately chosen and safe for human consumption. It is added to the cheese during the production process and is responsible for the distinct characteristics of blue cheese. However, mould that grows on other foods can be harmful and may produce toxins. Therefore, it is crucial to practice food safety and avoid consuming mouldy foods other than those specifically made with edible mould, such as blue cheese.
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Blue cheese can go bad if it's not stored properly
Blue cheese is made with mould on purpose—it's what gives the cheese its distinctive texture, taste, smell, and colour. This mould is safe for human consumption and is even said to be healthy. However, blue cheese can go bad if it is not stored properly.
Blue cheese should be stored in the fridge, and the refrigerator temperature should not be set above 40°F (or 4°C). The best temperature for blue cheese is between 46°F–55°F (or 8°C–13°C). This is similar to the temperature at which the cheese matured. To achieve this temperature, you can put the cheese in the crisper drawer of your fridge.
Blue cheese should be wrapped well to prevent it from drying out, but it should also be given some breathing room. It is best to wrap blue cheese in parchment or wax paper and then store it in loosely wrapped plastic wrap in the fridge. It should be kept away from other cheeses and food to prevent the mould spores from contaminating them.
Blue cheese typically has a shelf life of one to six months, depending on its packaging. Once the package is opened, the cheese should be finished within three to four weeks. If you don't plan on using the cheese within this time, you can store it in the freezer, where it will last indefinitely. However, for the best taste and texture, it is not recommended to keep it frozen for more than six months.
Even if stored properly, blue cheese can still go bad. To determine if blue cheese has gone bad, you can examine its smell, colour, texture, and taste. If the cheese is slimy, gritty, or fuzzy, it has likely gone bad. Additionally, if it smells like ammonia or becomes too salty, it should be discarded.
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Frequently asked questions
Yes, blue cheese is made using a type of mold called Penicillium.
Yes, blue cheese is safe to eat. The types of Penicillium used to produce blue cheese do not produce toxins and are considered 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.
The types of Penicillium used to produce blue cheese do not produce toxins and are therefore safe to consume.
Yes, blue cheese can go bad if it’s not stored properly. It should be tightly wrapped and refrigerated, where it can last 3-4 weeks.
