Kamil Perry
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould on blue cheese is from the same family of spores used to make penicillin. The distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
| Characteristics | Values |
|---|---|
| Safe to eat | Yes |
| Type of mould | Penicillium roqueforti and Penicillium glaucum |
| Toxin production | No |
| Appearance | Blue and green veins and spots |
| Taste | Distinct |
| Smell | Distinct |
| Texture | Creamy |
| Health benefits | May be healthy |
| Related cheeses | Roquefort, Danish Blue, Stilton, Gorgonzola, Cabrales, Maytag Blue, Danablu, Cambozola |
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What You'll Learn
Blue cheese is made using Penicillium, a type of mould
The process of making blue cheese typically involves six standard steps, but additional ingredients and processes are used to create the particular properties of blue-veined cheese. The mould is added to the cheese after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2-3 months before it is ready to be consumed. During the ageing process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese are a result of methyl ketones, which are a metabolic product of Penicillium.
The specific type of Penicillium used in blue cheese is typically Penicillium roqueforti, which is a cousin to the penicillin-producing Penicillium. The name "roquefort" comes from the village of Roquefort in southern France, where the cheese was first discovered. According to legend, a young boy abandoned his meal of bread and ewes' milk cheese in a nearby cave. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
Today, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves. However, the dark, damp conditions of the caves are simulated to ensure that other dangerous moulds, fungi, and bacteria do not contaminate the cheese.
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Blue cheese is safe to eat despite being mouldy
Blue cheese is a type of cheese that is made using mould cultures. The mould used is called Penicillium, which is responsible for the distinct taste, smell, and appearance of blue cheese. While many other types of mould produce toxins that are harmful to humans, the Penicillium mould used in blue cheese production does not produce these toxins and is therefore safe to consume.
The process of making blue cheese involves six standard steps, with additional ingredients and processes to create its particular properties. Firstly, rye bread is left in damp, dark, and cool caves for weeks to encourage the growth of mould. The mouldy bread is then dried and ground up. Next, the mould is sprinkled onto fresh sheep's milk cheese curds, along with Brevibacterium linens. The curds are then formed into cheese loaves, and whey drainage is continued for 10-48 hours. Salt is added to the cheese to preserve it, and the final step is ripening the cheese by ageing it for 2-3 months.
It is important to note that blue cheese can still go bad if it is not stored properly. It should be tightly wrapped and refrigerated, and even then, it will only last 3-4 weeks. Freezing blue cheese can extend its shelf life, but this may alter its texture and appearance. To ensure food safety, blue cheese should be discarded if there are any changes in its appearance or smell, as consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful toxins.
Despite being mouldy, blue cheese is safe to eat due to the specific type of mould used in its production. This mould, Penicillium, is non-toxic to humans and is even related to the mould that produces penicillin. The use of this mould prevents other harmful moulds from growing on the cheese, making it safe for consumption.
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Blue cheese gets its distinct taste, smell and appearance from Penicillium
Blue cheese is made using Penicillium, a type of mould that is responsible for its unique taste, smell and appearance. Penicillium roqueforti is a specific type of mould that falls under the Penicillium genus and is commonly used in blue cheese production. It is added after the curds have been drained and formed into wheels of cheese. The blue cheese is then left to age for 2–3 months before it is ready for consumption.
Penicillium roqueforti is responsible for the distinct blue and green veins and spots in blue cheese. It achieves this by triggering a biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. The distinct blue veins in blue cheese are a result of this process.
The mould used in blue cheese production differs from other types of mould in that it does not produce toxins and is safe for human consumption. However, blue cheese can still spoil if not stored properly, so it is important to practice basic food safety and store it correctly.
The discovery of blue cheese is often attributed to a legend that took place over a millennium ago in the Rouergue region of southern France. According to the legend, a shepherd left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. When he returned months later, he found his lunch covered in a thick layer of Penicillium roqueforti mould, which is commonly found in the damp limestone caves of the region. The hungry shepherd took a bite and thus discovered blue cheese.
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Blue cheese can go bad if it's not stored properly
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould or fungus. Certain types of mould produce compounds called mycotoxins, which are toxic to humans. However, the varieties of Penicillium used to produce blue cheese do not produce toxins and are safe to consume.
During the cheesemaking process, Penicillium is added 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. Penicillium is responsible for the distinct taste, smell, and appearance of blue cheese, along with its signature blue and green veins and spots.
Blue cheese can go bad if it is not stored properly. If wrapped and refrigerated, blue cheese can last 3–4 weeks. To keep your blue cheese fresh for as long as possible, make sure your refrigerator temperature isn't set above 40 degrees Fahrenheit. The best temperature for blue cheese is between 46°F–55°F (or 8°C–13°C). The temperature in a typical fridge is usually a bit lower, so putting the cheese in the crisper drawer helps. Blue cheese should be stored in the fridge and wrapped well so that it doesn’t dry out, but also given some breathing room. It should be sealed tightly before putting it back into storage. Blue cheese should also be kept away from other cheeses and food to prevent the mould spores from contaminating them.
Blue cheese can be frozen to extend its shelf life. Frozen blue cheese can last indefinitely, although freezing it may slightly alter its texture and appearance. If you want to store your blue cheese in the freezer, you must cut it into pieces that are no larger than half a pound each.
There are several signs that indicate blue cheese has gone bad. If the cheese is slimy, gritty, smells like ammonia, or has grey, green, pink, or white mould, spots, or fuzz, it has gone bad. Good blue cheese is moist, tangy, and contains blue mould. The best way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled.
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Blue cheese is made in labs and production facilities, not caves
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While most moulds are toxic to humans, the varieties of Penicillium used to produce blue cheese do not produce toxins and are safe to consume. The mould spores are added after the curds have been drained and shaped into wheels. The blue cheese is then left to age for 2-3 months before it is ready to be consumed.
The process of making blue cheese involves six standard steps, but additional ingredients and processes are required to give the cheese its particular properties. One of the key steps is the inoculation of the curds with Penicillium roqueforti and Brevibacterium linens. This is done to encourage the growth of the mould and give the cheese its distinctive blue veins. The curds are then knit into moulds to form cheese loaves, and whey drainage is continued for 10-48 hours. Salt is added to the cheese to act as a preservative and enhance the flavour. Finally, the cheese is aged to develop its unique flavour.
While the discovery of blue cheese is often attributed to a legend involving a shepherd or a young boy who left their meal of bread and sheep's milk cheese in a cave for several months, modern blue cheese production has advanced significantly. Today, most store-bought blue cheeses are made in labs and hygienic production facilities rather than caves. This controlled environment simulates the dark, damp conditions that are optimal for the growth of Penicillium roqueforti while preventing the contamination of the cheese by dangerous moulds, fungi, and bacteria.
By producing blue cheese in labs and production facilities, cheesemakers can ensure consistent quality, safety, and flavour profiles for their products. This controlled environment allows for the precise regulation of temperature, humidity, and aeration, which are crucial factors in the development of blue cheese. Additionally, modern techniques enable cheesemakers to speed up the mould-growing process and meet the high demand for this unique cheese variety.
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Frequently asked questions
Yes, blue cheese is made with mold.
Yes, blue cheese is safe to eat. The mold used to make blue cheese, Penicillium, does not produce toxins and is safe to consume.
Blue cheese is made by sprinkling Penicillium roqueforti inoculum on top of curds and adding salt to preserve it. Holes are then drilled into the cheese for aeration before it is left in a cool, dark, damp place to encourage the growth of mold.
Yes, blue cheese can go bad if it is not stored properly. It should be tightly wrapped and refrigerated, where it can last 3-4 weeks. Freezing blue cheese can extend its shelf life but may alter its texture and appearance.
