Randy Chandler
Blue cheese is a semi-soft cheese with a unique flavour, aroma, and appearance. It is made using a type of mould called Penicillium, which gives the cheese its distinctive characteristics. While mould on food typically indicates spoilage, the mould in blue cheese is safe to consume and does not produce harmful toxins. This mould, specifically Penicillium roqueforti, is a microorganism and type of fungus that grows on the cheese, contributing to its unique qualities. So, is this mould alive?
| Characteristics | Values |
|---|---|
| Is blue cheese mold alive? | Yes |
| What is blue cheese mold called? | Penicillium roqueforti, Penicillium glaucum, and Penicillium |
| Is blue cheese mold harmful? | No, it does not produce toxins or harmful substances |
| What does blue cheese mold do? | It gives blue cheese its unique flavor, aroma, and appearance |
| How is blue cheese made? | By adding mold cultures to cheese curds and allowing it to age |
| How long does blue cheese last? | 3-4 weeks in the refrigerator, indefinitely in the freezer |
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What You'll Learn
- Blue cheese is made using Penicillium, a type of mould
- Penicillium roqueforti is a type of mould that gives blue cheese its unique flavour and aroma
- Blue cheese is safe to eat because the mould does not produce toxins
- Blue cheese can go bad if it is not stored properly
- Blue cheese gets its name from the blue veins that run through it
Blue cheese is made using Penicillium, a type of mould
The process of making blue cheese involves adding mould cultures to fresh cheese curds, which are then shaped into wheels and pierced with holes to encourage the growth of the mould. The cheese is then left to age for 2-3 months, during which time the mould spreads along the air holes, creating the unique vein-like patterns and blue colour that are characteristic of blue cheese.
It is important to distinguish between the mould used in blue cheese production and other types of mould that can grow on food due to spoilage. While some moulds produce harmful toxins called mycotoxins, the varieties of Penicillium used in blue cheese production are safe for human consumption and do not produce toxins.
Proper storage of blue cheese is crucial to prevent the growth of harmful moulds. It should be stored 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 roqueforti is a type of mould that gives blue cheese its unique flavour and aroma
Blue cheese is a semi-soft cheese with a unique flavour, aroma, and appearance. It is produced by a type of mould called Penicillium roqueforti, which is a variety of fungus. This mould is responsible for the distinct blue streaks or veins that characterise blue cheese. The mould cultures are added to the cheese after the curds have been drained and shaped into wheels, and the cheese is then set aside to age. During this ageing process, the cheese is pierced to create holes, allowing oxygen in and encouraging the growth of the mould.
Penicillium roqueforti plays a crucial role in developing the unique characteristics of blue cheese. It produces enzymes that break down the cheese's proteins through a process called proteolysis, resulting in a creamy texture near the active amino acids, typically around the grey or blue veins. Additionally, this mould triggers another biochemical process called lipolysis, which leads to the formation of fatty acids and the release of methyl ketone. This process gives the cheese its distinct blue colour, strong smell, and sharp flavour. The specific ketone produced by the mould breaking down the fatty acids determines the cheese's aroma.
The mould used in blue cheese, Penicillium roqueforti, is safe for human consumption and does not produce harmful toxins. It belongs to the same family of spores used to make the antibiotic penicillin. While some moulds can produce toxic compounds called mycotoxins, the varieties of Penicillium used in cheesemaking do not fall into this category. Proper storage and handling of blue cheese are still essential to prevent spoilage and the growth of undesirable moulds.
The discovery of blue cheese is often attributed to a legend from southern France, where a shepherd accidentally left his lunch of rye bread and sheep's milk cheese in a cave for months. Upon returning, he found his food covered in a thick layer of the Penicillium roqueforti mould. Either out of curiosity or hunger, he took a bite and discovered that the mould had transformed his cheese into the delicious blue cheese we know today.
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Blue cheese is safe to eat because the mould does not produce toxins
Blue cheese is a semi-soft cheese with a unique flavour, smell, and appearance. It is made using a type of mold called Penicillium, which is responsible for its distinct characteristics. While the idea of eating mold might be off-putting to some, the type of mold used in blue cheese production, specifically Penicillium roqueforti and Penicillium glaucum, does not produce toxins and is safe for human consumption.
Not all molds are the same, and some types of mold can produce harmful substances called mycotoxins. Mycotoxins are toxic compounds that can cause negative health effects such as digestive distress and suppressed immune function. However, the molds used in blue cheese production do not produce these toxins, making the cheese safe to eat.
The unique characteristics of blue cheese are a result of the biochemical processes triggered by the Penicillium mold. One such process is lipolysis, which leads to the formation of fatty acids and the release of methyl ketone. This gives the cheese its distinct blue appearance, sharp flavor, and odd smell. Another process is proteolysis, where the mold produces enzymes that break down the cheese's proteins, resulting in a creamy texture.
To ensure food safety, it is important to practice proper storage and handling of blue cheese. While the mold in blue cheese itself does not produce toxins, improper storage can lead to the growth of other harmful molds. Blue cheese should be stored 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 alter its texture and appearance slightly.
In summary, blue cheese is safe to eat because the mold used in its production, specifically Penicillium roqueforti and Penicillium glaucum, does not produce toxins. These molds are responsible for the unique characteristics of blue cheese and are considered safe for human consumption. However, proper storage and handling of blue cheese are crucial to prevent the growth of other harmful molds that can cause food spoilage and negative health effects.
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Blue cheese can go bad if it is not stored properly
Blue cheese is made using a type of mold called Penicillium, which gives it its distinct taste, smell, and appearance. While the mold in blue cheese is safe to consume, blue cheese can still go bad if not stored properly.
To prevent blue cheese from spoiling, it should be stored in the refrigerator, tightly wrapped, and ideally in an airtight container. The ideal temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C). If stored properly, blue cheese can last 3–4 weeks in the refrigerator.
If blue cheese is left unrefrigerated, it should be discarded after two days. Changes in the appearance, smell, or taste of blue cheese can indicate that it has gone bad. For example, if the cheese becomes slimy, gritty, or develops mold that is grey, green, pink, or white, it should be thrown away. Additionally, if the cheese smells like ammonia or becomes too strong or salty, it has likely spoiled.
Freezing is another option to extend the shelf life of blue cheese. It can be frozen for up to six months, although freezing may alter its texture and appearance slightly. To freeze blue cheese, it should be cut into small portions, wrapped in wax or parchment paper, and then placed in a plastic freezer bag.
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Blue cheese gets its name from the blue veins that run through it
Blue cheese, also known as blue-veined cheese, gets its name from the blue veins that run through it. These blue veins are caused by the growth of a type of fungus called Penicillium roqueforti, which gives the cheese its particular colour, taste, and smell. The mould breaks down the cheese's proteins (casein) through a process called proteolysis, making the cheese creamy, particularly near where the amino acids are most active—the blue veins.
Penicillium roqueforti is a type of mould that does not produce toxins and is safe for human consumption. It is in the same family as the mould used to make the antibiotic medicine penicillin. The mould grows best in cool, dark, and damp conditions, such as those found in the limestone caves of southern France, where blue cheese was first discovered.
To make blue cheese, cheesemakers start by leaving rye bread in these caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried and ground up, and the resulting mould dust is sprinkled onto fresh sheep's milk cheese curds. The cheese is shaped into wheels, dusted with salt for preservation, and pierced with holes for aeration. Finally, the cheese is returned to the caves, where the temperature and humidity encourage the growth of mould along the air holes, creating the unique vein-like patterns.
Today, most store-bought blue cheeses are made in labs and hygienic production facilities, where they simulate the dark, damp conditions of the caves. Blue cheese can be made with milk from different sources, including pasteurised cow's milk, raw ewe's milk, or a mixture of milk from various animals.
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Frequently asked questions
Yes, blue cheese is made using a type of mold called Penicillium, specifically Penicillium roqueforti, which is a type of fungus.
Yes, the mold in blue cheese is safe to eat. Unlike other types of mold, Penicillium does not produce toxins and is safe for human consumption.
Blue cheese is made by adding mold cultures to fresh cheese curds, which are then shaped into wheels and pierced with holes to allow oxygen in. The cheese is then left to age, during which time the mold spreads along the air holes, creating the unique vein-like patterns throughout the cheese.
