Bushra Griffith
Blue cheese is a type of cheese that contains mould. The mould in blue cheese is called Penicillium, specifically Penicillium roqueforti, and it is responsible for the cheese's distinct smell, taste, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. Blue cheese gets its name from the greenish-blue veins that form in the cheese due to the growth of Penicillium roqueforti. This mould is added during the cheesemaking process and requires oxygen to grow. The major industrial use of Penicillium roqueforti is in the production of blue cheeses, and it is naturally found in the damp limestone caves of southern France.
| Characteristics | Values |
|---|---|
| Chief Industrial Use | Production of blue cheeses |
| Common Types | Penicillium roqueforti, Penicillium glaucum |
| Toxin Production | Does not produce toxins by itself |
| Health Risk | Not dangerous to humans |
| Major Use | Flavoring agent |
| Other Uses | Antifungals, polysaccharides, proteases, enzymes |
| Cheese Examples | Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola |
| Toxins | Roquefortine, isofumigaclavine A, mycophenolic acid, ferrichrome, penicillic acid, PR toxin |
| Health Hazards | Reduced due to instability of PR toxin |
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What You'll Learn
- Blue cheese gets its distinct smell and taste from Penicillium mould
- Penicillium roqueforti is a common fungus found in nature
- Blue cheese is safe to eat because it does not produce toxins
- Blue cheese gets its blue veins from the growth of Penicillium mould
- Blue cheese is made by sprinkling the Penicillium roqueforti inoculum on top of the curds
Blue cheese gets its distinct smell and taste from Penicillium mould
Blue cheese is made using a type of mould called Penicillium, specifically Penicillium roqueforti and, less commonly, Penicillium glaucum. These moulds are responsible for blue cheese's distinct smell, taste, and appearance. Penicillium roqueforti is a common fungus that can be isolated from soil, decaying organic matter, and plants.
The mould in blue cheese is safe to eat. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould that is used to make blue cheese does not produce any harmful substances. The prevailing legend of blue cheese's discovery revolves around a happy accident. The story goes that, over a millennium ago, a shepherd in the Rouergue region of southern France left his lunch of rye bread and sheep's milk cheese in a cave. When he returned months later, the cheese had been covered by a thick layer of mould. The damp limestone caves in southern France are filled with naturally occurring Penicillium roqueforti mould spores.
During the cheesemaking process, Penicillium is added after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to eat. Penicillium roqueforti produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active — the gray, blue veins. In addition, Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyzes enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavor. The smell of the cheese depends on the type of ketone produced by the mould after it breaks down the fatty acids. The total ketone content is constantly monitored during the ripening process, as the distinctive flavour and aroma of blue cheese arise from methyl ketones.
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Penicillium roqueforti is a common fungus found in nature
Penicillium roqueforti is a saprophytic fungus, which means it obtains its nutrients from non-living organic matter. This trait makes it particularly well-suited for growing on cheese, where it breaks down the cheese's proteins and contributes to its unique texture and flavour. The fungus is added to milk or curds and then activated by aerating the mixture, a process often achieved by ""needling" the cheese with small holes. This fungus is responsible for creating the distinctive blue veins in blue cheese varieties such as Roquefort, Stilton, Danish blue, and Gorgonzola.
The chief industrial use of Penicillium roqueforti is in cheesemaking, where it serves as a fungal starter culture. It is widely used in the production of blue cheeses, imparting their characteristic sharp flavour, odd smell, and blue-grey colour. The fungus produces enzymes that break down the cheese's proteins (casein) through a process called proteolysis, resulting in a creamy texture. Additionally, it triggers lipolysis, which leads to the formation of free fatty acids and the release of methyl ketones, contributing to the blue colour and sharp flavour of the cheese.
While Penicillium roqueforti is generally safe for human consumption when used in cheesemaking, it is essential to recognise that it can produce harmful secondary metabolites, including mycotoxins, under certain growth conditions. However, the health risks associated with these metabolites are significantly reduced due to the instability of some toxins in cheese, such as PR toxin and roquefortine, and the low levels of mycotoxin contamination in cheese.
In addition to its use in cheesemaking, Penicillium roqueforti also has other industrial applications. It is used in the production of flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. Furthermore, strains of this fungus are employed in the creation of compounds used as antibiotics, flavours, and fragrances.
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Blue cheese is safe to eat because it does not produce toxins
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. Penicillium roqueforti and Penicillium glaucum are the two main types of mold used in blue cheese production. These molds are added to milk to begin the fermentation process, and they require oxygen to grow.
While blue cheese does contain mold, it is important to distinguish that not all molds are harmful. Unlike other types of mold, the Penicillium molds used in cheese production do not produce toxins and are safe for human consumption. This is because the molds used in blue cheese production do not produce toxins by themselves and are not dangerous to humans. The molds greatly accelerate processes that create the unique look, texture, and taste associated with blue cheese.
The molds produce enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process is called proteolysis, and it makes the cheese creamy, especially near the gray and blue veins where the amino acids are most active. In addition, the molds trigger another biochemical event called lipolysis, which catalyzes enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue color, strong smell, and sharp flavor.
The health benefits of blue cheese have also been noted. Blue cheese is a nutrient-dense food that contains various vitamins, minerals, and natural compounds that are beneficial to health. It can help promote bone health, dental health, and heart health. However, it is important to consume blue cheese in moderation due to its high fat, calorie, and sodium content.
In conclusion, blue cheese is safe to eat because the Penicillium molds used in its production do not produce toxins and are safe for human consumption. The molds contribute to the unique characteristics of blue cheese and can even provide health benefits when consumed in moderation. However, it is important to practice proper food safety and storage procedures to prevent spoilage and the growth of harmful molds, fungi, and bacteria.
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Blue cheese gets its blue veins from the growth of Penicillium mould
Blue cheese gets its distinct blue veins from the growth of Penicillium mould. The mould is added to the cheese curds after they have been drained and formed into wheels. The blue veins are created when the aged curds are pierced, forming air tunnels in the cheese. When given oxygen, the mould grows along the surface of the curd-air interface, creating the characteristic veins.
The mould used to make blue cheese is typically Penicillium roqueforti, a common fungus that can be isolated from soil, decaying organic matter, and plants. It is named after Roquefort cheese, one of the most famous blue cheeses. According to legend, Roquefort was discovered when a young man's bread and cheese were left in a cave for months, becoming covered in the mould.
Other types of Penicillium mould used to make blue cheese include Penicillium glaucum, used in Gorgonzola, and Penicillium glaucum, used in some varieties of Bleu d'Auvergne and Gorgonzola.
The Penicillium mould is responsible for the unique taste, smell, and appearance of blue cheese. It produces enzymes that break down the cheese's proteins, making it creamy, and triggering a process called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketones. This gives the cheese its distinct blue look, sharp flavour, and odd smell.
Unlike other types of mould, Penicillium mould does not produce toxins and is safe for human consumption. The mould in blue cheese comes from the same spores that penicillin is made from, and some strains are used to produce compounds that can be employed as antibiotics, flavours, and fragrances.
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Blue cheese is made by sprinkling the Penicillium roqueforti inoculum on top of the curds
The major industrial use of Penicillium roqueforti is the production of blue cheese. It is a common saprotrophic fungus that can be isolated from soil, decaying organic matter, and plants. It is responsible for the greenish-blue mouldy aspect of blue cheese, producing several mycotoxins, including roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome. However, the levels of these mycotoxins are usually low, and the PR toxin breaks down into the less toxic PR imine.
The distinctive flavour and aroma of blue cheese come from methyl ketones, which are metabolic products of Penicillium roqueforti. The mould also triggers a biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its distinct blue look, sharp flavour, and odd smell. The mould grows along the surface of the curd-air interface, creating the characteristic blue veins in the cheese.
The process of making blue cheese involves adding an inoculum of Penicillium roqueforti spores to the cheese curds. This can be done by injecting the spores into the curds before they form or mixing them in with the curds after they form. The cheese is then aged in a temperature-controlled environment. The initial fermentation of the cheese is done by lactic acid bacteria, which are later broken down by Penicillium roqueforti, which takes over as the secondary fermenter.
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Frequently asked questions
Yes, blue cheese is made using a type of mold called Penicillium, specifically Penicillium roqueforti and Penicillium glaucum.
Yes, the mold in blue cheese is safe to eat. Unlike other types of mold, the mold used to make blue cheese does not produce toxins and is safe for human consumption.
Blue cheese is made by sprinkling the Penicillium roqueforti inoculum on top of the curds along with Brevibacterium linens. The curds are then formed into cheese loaves with a relatively open texture. The cheese is then salted and aged for 2-3 months.
