Randy Chandler
Blue cheese is a beloved variety of cheese with a distinct appearance, taste, and smell. It is covered with veins or spots of blue or green, which are caused by a particular type of mould called 'Penicillium'. The mould is responsible for the cheese's veined or spotted appearance, strong aroma, and sharp flavour. While some types of mould are dangerous, the mould in blue cheese is deliberately added and is safe to consume. In fact, it can even be considered healthy.
| Characteristics | Values |
|---|---|
| Safe to eat | Yes |
| Healthy | Yes, some varieties of mould can be considered healthy for the human body |
| Distinctive taste and aroma | Yes |
| Appearance | Blue or green veins or spots |
| Texture | Creamy |
| Flavour | Tangy, spicy, sharp, salty, bitter, earthy, nutty, pungent, savory |
| Safe storage | Wrap in cling wrap and store in the refrigerator |
| Shelf life | 3-4 weeks |
| Allergies | People with a penicillin allergy may be allergic to some blue cheeses |
| Food pairing | Steak, crackers, pears, walnuts, salads, dressings, dips, sauces, soups, pasta, risotto, sandwiches, pizzas, port, Scotch, sherry, animal-based proteins, and more |
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What You'll Learn
- Blue cheese gets its mould from the Penicillium fungus
- Blue cheese is safe to eat because the mould doesn't produce toxins
- Blue cheese has a distinct appearance, taste, smell, and health benefits
- Blue cheese should be stored correctly to avoid harmful mould
- Blue cheese is not suitable for those who are lactose intolerant or have a milk protein allergy
Blue cheese gets its mould from the Penicillium fungus
Blue cheese gets its mould from the fungus Penicillium roqueforti, a common saprotrophic fungus in the genus Penicillium. It can be isolated from soil, decaying organic matter, and plants. The fungus is added to the curdled milk, after which the liquid is drained from the curds. The curds are then firmed up, flattened into rolls, and left to mature for at least 2-3 months.
The fungus plays a critical role in the production of interior mould-ripened blue cheeses such as Roquefort, Stilton, Danish blue, and Gorgonzola. It is responsible for the distinctive blue-green veins, texture, and flavour of these cheeses. The mould breaks down proteins and fats, yielding the textures, aromas, and flavours characteristic of blue cheese.
The mould grows in structures known as hyphae and produces enzymes, volatile and non-volatile flavour components, and secondary metabolites. One family of molecules called ketones is essential to the aroma and flavour of blue cheese. The mould also helps with lipolysis, the breakdown of fat, which results in ketones.
While some people may be allergic to penicillin and mould, blue cheese made with Penicillium roqueforti is generally considered safe to consume. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow in the cheese-making process creates an environment that falls outside the range of toxin production for these moulds. Additionally, the low concentrations of mycotoxins produced by P. roqueforti are deemed negligible to human health.
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Blue cheese is safe to eat because the mould doesn't produce toxins
Blue cheese is a beloved variety of cheese with a unique appearance, taste, and smell. It is covered with veins or spots of blue, green, or blue-grey, which are caused by a particular type of mould called Penicillium. This mould is added to the cheese during production and is safe to consume.
While mould on food is generally concerning, not all types of mould are harmful. Some varieties of mould can even be considered healthy for the human body. The mould in blue cheese, specifically Penicillium roqueforti and Penicillium glaucum, cannot produce toxins. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow creates an environment that is not suitable for toxin production by these moulds. This is true for almost all moulds in cheese, which is why cheese has been considered a safe mouldy food to eat for thousands of years.
The mould in blue cheese is deliberately added to give it a distinctive texture, taste, and aroma. It speeds up the processes of proteolysis (breakdown of proteins) and lipolysis (breakdown of fats), resulting in the cheese's creamy texture and sharp, tangy, spicy, and strong flavour. The mould also contributes to the cheese's strong aroma.
It is important to distinguish between the safe mould in blue cheese and other types of mould that can be harmful. When storing blue cheese, it is best to wrap it in cling wrap and store it in the refrigerator. This will help extend its shelf life and keep it safe to consume. If you notice any fuzzy or coloured moulds, such as green, grey, black, pink, blue, or white, on your blue cheese, it is no longer safe to eat and should be discarded.
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Blue cheese has a distinct appearance, taste, smell, and health benefits
The process of making blue cheese involves first curdling the milk and then adding the Penicillium mould. The liquid is drained from the curds, and they are firmed up and flattened into rolls. These rolls are then pierced with steel needles to expose the mould to oxygen, aiding its growth and resulting in the formation of the blue veins. The rolls are then left to mature for at least two to three months before being shipped off.
The Penicillium mould has a unique effect on the cheese, accelerating the processes of proteolysis (breakdown of proteins) and lipolysis (breakdown of fats). Proteolysis gives the cheese its extra-creamy texture, especially near the blue mould veins, while lipolysis contributes to the tangy, spicy, sharp, and strong flavour of the cheese. The combination of a creamy texture and sharp flavour creates a unique sensory experience.
In addition to its distinct sensory attributes, blue cheese also offers potential health benefits. The moulds used in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, have natural antibacterial properties and the ability to overtake pathogens. The digestive process destroys the active spores in the cheese, making it safe to consume. However, it is important to note that blue cheese should be stored properly and consumed within its "best before" date. Fuzzy moulds in blue, green, grey, black, pink, or white colours indicate that the cheese is no longer safe to eat.
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Blue cheese should be stored correctly to avoid harmful mould
Blue cheese is made with mould, which gives it its distinctive taste, texture, and aroma. While the mould in blue cheese is safe to consume, other types of mould can be harmful. Therefore, it is important to store blue cheese correctly to prevent the growth of harmful mould.
When storing blue cheese, it is best to avoid airtight plastic wrap, as this can cause the cheese to become sweaty, creating a moist environment that facilitates the growth of bad mould. Instead, it is recommended to wrap blue cheese in parchment paper and then in something breathable like beeswax paper. This will help to extend the shelf life of the cheese and prevent the growth of harmful mould.
It is also important to store blue cheese in the refrigerator, where it will remain fresh for 3 to 4 weeks. If you want to extend the shelf life further, you can freeze the blue cheese. However, it is crucial to consume blue cheese within its "best before" date and not keep it in your kitchen for more than 4 weeks.
When it comes to identifying harmful mould, look out for fuzzy moulds in colours such as green, grey, black, pink, blue, or white. If you notice any of these moulds on your blue cheese, discard it immediately. Additionally, if the cheese emanates a strong odour, it is no longer safe to consume.
In summary, blue cheese should be stored correctly in the refrigerator, wrapped in breathable material, and consumed within its "best before" date. By following these storage guidelines, you can avoid the growth of harmful mould and safely enjoy the unique taste and texture that blue cheese has to offer.
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Blue cheese is not suitable for those who are lactose intolerant or have a milk protein allergy
Blue cheese is made from mould, which gives it its distinctive taste, texture, and smell. The mould used in blue cheese is deliberately chosen to be safe for human consumption and does not produce toxins harmful to humans. For example, Penicillium roqueforti and Penicillium glaucum, the blue moulds used in blue cheese, cannot produce toxins due to the environment in which the cheese is created. This is true for almost all moulds in cheese, which is why it has been consumed safely for thousands of years.
However, blue cheese is not suitable for those who are lactose intolerant or have a milk protein allergy. Blue cheese is made from milk, and while the moulding process breaks down proteins, it does not affect the lactose content. Therefore, those with lactose intolerance or milk protein allergies should avoid consuming blue cheese.
It is important to note that not all moulds are safe to consume. Moulds that grow on food can produce aflatoxins and mycotoxins, which can be harmful or even fatal if ingested. These moulds typically appear as fuzzy or slimy patches in various colours, including green, grey, black, pink, blue, or white. Proper storage and handling of blue cheese are crucial to prevent the growth of harmful moulds.
Additionally, it is worth mentioning that blue cheese is generally safe for individuals with a penicillin allergy. The moulds used in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, are from the same family as the mould used to make penicillin. However, they do not produce toxins and are usually safe for people with penicillin allergies. Nevertheless, it is always recommended to exercise caution and consult a medical professional or nutritionist if you have specific allergies or dietary restrictions.
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Frequently asked questions
Blue cheese is covered with blue or green veins or spots that are caused by a particular type of mold called 'Penicillium'. The mold is responsible for the cheese's distinctive texture, taste, and aroma. While some molds are harmful, the ones used in blue cheese are selected with human consumption in mind and are safe to eat.
Blue cheese mold is made from a type of fungus called Penicillium. The two main types used in blue cheese are Penicillium roqueforti and Penicillium glaucum.
Yes, blue cheese mold is safe to eat. Not all types of mold are harmful, and the ones used in blue cheese production do not produce toxins. However, it's important to store and consume blue cheese within its shelf life, as it can spoil and cause food poisoning if not properly refrigerated.
Yes, it is possible to make blue cheese at home, although it is a tricky process. You would need a knitting needle or metal skewer, a young piece of cheese, and blue mold. The needle or skewer is sanitized and then dipped in the blue mold to contaminate it. The fresh cheese is then pierced on both ends to expose it to oxygen and allow the mold to grow.
Blue cheese mold has natural antibacterial properties and the ability to overtake pathogens. It also adds essential bacteria that aid in digestion, development, and immune system function. Additionally, blue cheese is a good source of protein and calcium.
