Patrick Oconnell
Blue cheese is a generic term for cheese ripened with cultures of the mould penicillium, which create blue-green spots or veins throughout the cheese. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The mould is added to the cheese through injection or by mixing it with the curds after they have formed. The cheese is then shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. During the aging process, the blue mould develops, creating the distinctive blue veins and a range of flavours and textures.
| Characteristics | Values |
|---|---|
| Blue cheese | Any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese |
| Blue moulds used | Penicillium roqueforti and Penicillium glaucum |
| How it was discovered | Accidentally when cheeses were stored in caves with naturally controlled temperature and moisture levels |
| Blue cheese varieties | Gorgonzola, Roquefort, Stilton, Danish Blue |
| Blue cheese production | Culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour |
| Blue cheese flavour | Salty, sharp, pungent, tangy, spicy, sweet, nutty, mild, creamy, earthy |
| Blue cheese texture | Crumbly, weepy, soft, creamy, hard, moist, bloomy, sturdy, marbled, buttery |
| Blue cheese colour | Pale, dark, blue, green, grey, black |
| Blue cheese nutrition | High in calcium, protein, vitamins B12 and B6, phosphorous |
| Blue cheese health risks | High in saturated fat, calories, sodium, cholesterol |
| Blue cheese storage | Store in the refrigerator for up to 3 months |
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What You'll Learn
- Blue cheese is made from pasteurized cow's, sheep's or goat's milk
- Blue moulds accelerate the breakdown of proteins and fats, creating a sharp flavour and creamy texture
- Blue cheese is ripened with cultures of the mould Penicillium
- Blue cheese is often low in fat but has a high sodium content
- Blue cheese is generally safe for people with penicillin allergies to eat
Blue cheese is made from pasteurized cow's, sheep's or goat's milk
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk. It is ripened with cultures of the mould Penicillium, which create blue-green spots or veins throughout the cheese. The mould used for this process, known as Penicillium roqueforti, cannot produce toxins in cheese. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow creates an environment that is far outside the range of toxin production for these moulds. In fact, this is true for almost all moulds in cheese, which is why it has been considered safe to eat for thousands of years.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for harmless moulds to grow. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy's half-eaten meal of bread and ewes' milk cheese was left in a cave for months. When he returned, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
Gorgonzola, produced from cow's milk, is one of the oldest known blue cheeses, having been created around AD 879. However, it is said that it did not contain blue veins until around the 11th century. Other early versions of blue cheese were produced in France and Italy, with later versions evolving throughout Europe and North America.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties. To begin with, the commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. Salt, sugar, or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days. More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days.
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Blue moulds accelerate the breakdown of proteins and fats, creating a sharp flavour and creamy texture
Blue cheese is ripened with cultures of the mould Penicillium, specifically Penicillium roqueforti and Penicillium glaucum. These moulds are added to the curds in the form of a freeze-dried inoculum, along with Brevibacterium linens, which contributes to the cheese's distinctive smell.
Blue moulds have a unique effect on cheese. They accelerate two processes: proteolysis, or the breakdown of proteins, and lipolysis, or the breakdown of fats. Proteolysis gives the cheese an extra-creamy texture, especially near the blue mould veins. Lipolysis, on the other hand, creates the tangy, spicy, sharp, and strong flavour of blue cheese.
The creamy texture and sharp flavour come together to create an exciting flavour, texture, and aroma profile. This is often further balanced by the addition of sweet and nutty milk and a generous amount of salt—blue cheeses typically contain twice as much salt as other cheeses.
The moulds are added to the curds after they have been ladled into containers to drain and form into a full wheel of cheese. The curds are then knit into moulds to form cheese loaves with a relatively open texture. Whey drainage is promoted by frequently inverting the moulds, and salt is added to preserve the cheese. Finally, the cheese is ripened by ageing it in a temperature- and humidity-controlled environment.
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Blue cheese is ripened with cultures of the mould Penicillium
The process of making blue cheese involves six standard steps, similar to other varieties of cheese. However, additional ingredients and processes are required to create the blue veins and distinctive flavour. Firstly, an inoculum of Penicillium roqueforti is prepared. This involves washing the mould from pure culture agar plates and then freeze-drying it. Salt, sugar, or both are then added to autoclaved, homogenized milk via a sterile solution, and this mixture is inoculated with the mould. The solution is incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and aerobic incubation is continued for an additional one to two days.
After the incubation period, the curds are ladled into containers to be drained and formed into a wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens, which contributes to the distinctive smell of blue cheese. The curds are then knit into moulds to form cheese loaves, and whey drainage occurs for 10–48 hours without applying pressure. The moulds are inverted frequently during this process to promote whey drainage.
Salt is added to the cheese at this stage to act as a preservative and enhance the flavour. Brine salting or dry salting is carried out for 24–48 hours. Finally, the cheese undergoes a ripening process, where it is aged in a temperature-controlled environment. The temperature and humidity in the ageing room are carefully monitored to ensure the cheese develops optimal flavour and texture. The ripening temperature is typically around eight to ten degrees Celsius, with a relative humidity of 85–95%. The cheese loaves are punctured to create openings for air to penetrate, supporting the growth of the Penicillium roqueforti cultures.
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Blue cheese is often low in fat but has a high sodium content
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. It is often low in fat but has a high sodium content. A 1-ounce serving (28 grams) of blue cheese has 8.1 grams of fat, which makes up 72% of the calories found in blue cheese. Blue cheese is also high in potassium and phosphorus.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. To begin with, the commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. The curds are then ladled into containers to be drained and formed into a full wheel of cheese. The inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit into molds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours with no pressure applied, but the molds are inverted frequently to promote this process.
Salt is then added to provide flavor and act as a preservative so the cheese does not spoil through the process of brine salting or dry salting for 24–48 hours. The final step is ripening the cheese by aging it. When the cheese is freshly made, there is little to no blue cheese flavor development. Usually, a fermentation period of 60–90 days is needed before the flavor of the cheese is typical and acceptable for marketing. During this ripening period, the temperature and the level of humidity in the room where the cheese is aging are monitored to ensure the cheese does not spoil or lose its optimal flavor and texture. In general, the ripening temperature is around eight to ten degrees Celsius with a relative humidity of 85–95%, but this may differ according to the type of blue cheese being produced.
At the beginning of this ripening process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the rich growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. Throughout the ripening process, the total ketone content is constantly monitored as the distinctive flavor and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
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Blue cheese is generally safe for people with penicillin allergies to eat
Blue cheese is generally considered safe for people with penicillin allergies to eat. Blue cheese is ripened with cultures of the mould Penicillium, specifically Penicillium roqueforti, Penicillium glaucum, and Penicillium camemberti. While the same species of mould is used to make the antibiotic penicillin, it is a different strain. The antibiotic is made from Penicillium chrysogenum, which is not used in blue cheese.
The combination of acidity, salinity, moisture, density, temperature, and oxygen flow in blue cheese creates an environment that is outside the range for toxin production by these moulds. This is true for almost all moulds found in cheese, which is why cheese has been considered a safe mouldy food for thousands of years.
That being said, it is important to note that allergies are highly individual, and there is still some risk of an allergic reaction to blue cheese, especially those that use the chrysogenum strain. While penicillin allergies are often overreported, it is always better to be cautious when it comes to allergies. If you are allergic to penicillin and want to try blue cheese, it is recommended to proceed with caution and consult a doctor or other medical professional.
Some blue cheeses that people with penicillin allergies have reported being able to eat include Brie, which uses Penicillium candidum, and Gorgonzola. However, it is important to note that individual experiences may vary, and some people have reported allergic reactions to Gorgonzola, such as mild gastrointestinal upset and tingly lips.
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Frequently asked questions
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium.
The process of creating blue cheese involves mixing Penicillium roqueforti mold cultures with milk to begin the fermentation process. The cheese is then shaped into wheels or blocks and left to age for several weeks to several months in cool, humid environments.
Blue cheese is rich in calcium, which is essential for healthy teeth and bones. It also contains other nutrients that may help promote immune, cardiovascular, and cognitive functioning. However, people should consume blue cheese in moderation due to its high levels of saturated fat, calories, and sodium.
