Randy Chandler
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added to them, resulting in a spotted or veined appearance and a distinct smell. It is believed that blue cheese was discovered by accident when a shepherd left his bread and cheese in a cave, only to find upon his return months later that the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave. Today, blue cheese can be made from cow, goat, sheep, or even buffalo milk, and can be eaten by itself or spread, crumbled, or melted into or over foods. But is it pure or a mixture?
| Characteristics | Values |
|---|---|
| Type of Food | Cheese |
| Category | Blue Cheese is a general classification of cheeses |
| Ingredients | Cheese made with the addition of cultures of edible molds, raw or pasteurized cow, goat, sheep or even buffalo milk |
| Flavor | Mild to strong, slightly sweet to salty or sharp |
| Color | Pale to dark |
| Consistency | Liquid to hard |
| Smell | Distinctive smell from the mold or from various specially cultivated bacteria |
| Texture | Creamy, crumbly, moist, sharp, smooth, velvety, less moist, strong, intense |
| Serving Suggestions | Can be eaten by itself or spread, crumbled or melted into or over foods; can be paired with red wine, apples, walnuts, honey, grapes, pistachios, dark stout, gin and tonic, sweet white wine, beer, etc. |
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What You'll Learn
- Blue cheese is a mixture of sheep, cow, goat, or buffalo milk, which may be raw or pasteurized
- The addition of mould cultures like Penicillium roqueforti gives blue cheese its distinctive blue veins
- Bacteria like Brevibacterium linens also contribute to the flavour and smell of blue cheese
- Blue cheese is aged in temperature-controlled environments, like natural caves, for 3-6 months
- Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
Blue cheese is a mixture of sheep, cow, goat, or buffalo milk, which may be raw or pasteurized
Blue cheese is a type of cheese that is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. It is believed that blue cheese was discovered by accident when a shepherd forgot his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave.
Blue cheese is typically made from sheep, cow, goat, or buffalo milk, which may be raw or pasteurized. The milk is then mixed and pasteurized at 72 °C (162 °F) for 15 seconds. After that, a starter culture is added to acidify the milk, turning it from liquid to solid. This is followed by the coagulation process, where rennet, a mixture of rennin and other materials found in the stomach lining of a calf, is added to further solidify the milk. The curds are then ladled into containers to be drained and formed into a wheel of cheese.
The type of milk and its source can affect the flavour of blue cheese. For example, raw cow's milk gives an extra edge to the wheel, with each bite offering crumbles of peppery blue/green mould. The diet of the animals also plays a role in the cheesemaking process, whether they are eating summer grasses or winter hay, and whether they are grazing in different geographical locations.
Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods. It pairs well with sweet elements such as chocolate, fruits, jams, syrups, and sweet wines, which can balance out the sharper and saltier notes of the cheese. It can also be enjoyed with a burger to emphasize its rich and umami characteristics or in a salad with sharp onions and peppery arugula.
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The addition of mould cultures like Penicillium roqueforti gives blue cheese its distinctive blue veins
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added. The addition of mould cultures like Penicillium roqueforti gives blue cheese its distinctive blue veins. Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. It can be isolated from soil, decaying organic matter, and plants. The fungus is well-adapted to the conditions encountered during blue cheese manufacture, including low oxygen levels and temperatures.
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. After the curds have been ladled into containers to drain and form into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top of the curds. The curds are then knit into moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours, with no pressure applied, and the moulds are inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it. When the cheese is freshly made, there is little to no blue cheese flavour development. A fermentation period of 60–90 days is usually needed before the flavour of the cheese is typical and acceptable for marketing. During this ripening period, the temperature and humidity in the room are monitored to ensure the cheese does not spoil or lose its optimal flavour and texture.
The major industrial use of Penicillium roqueforti is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. It is responsible for the ripening of the cheese, which involves the production of both proteolytic and lipolytic enzymes. The proteolytic enzymes produced by the fungus act to soften the curd and produce the desired body in the cheese. Penicillium roqueforti also contributes to the characteristic blue cheese flavour and colour of the final product.
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Bacteria like Brevibacterium linens also contribute to the flavour and smell of blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or blue-green colour. The flavour of blue cheese varies from mild to strong, slightly sweet to salty or sharp, and its smell can be attributed to either the mould or to various specially cultivated bacteria, such as Brevibacterium linens.
Brevibacterium linens is a gram-positive, rod-shaped bacterium commonly found on human skin, where it is responsible for foot odour. This bacterium is employed in the production of blue cheese, as well as other cheeses such as Munster, Limburger, Tilsit, and Port Salut. The distinct odour produced by B. linens is due to sulphur-containing compounds known as S-methyl thioesters, which are also responsible for the "smelly sock" odour associated with some cheeses.
In the context of blue cheese, B. linens contributes to both flavour and smell. During the ripening process, B. linens produces enzymes that break down the cheese curds into amino acids, peptides, and fatty acids, which are precursors to many of the compounds responsible for the flavour of blue cheese. Additionally, B. linens produces ketones, which contribute to the strong flavour characteristic of blue cheese.
The growth of B. linens is pH-dependent. In smear-ripened cheeses, the yeast and moulds initially metabolise lactate, resulting in an increase in pH. This creates an environment conducive to the growth of B. linens, which is acid-sensitive. The presence of B. linens further contributes to the increase in pH, as it produces ammonia, a byproduct of amino acid degradation.
The role of B. linens in blue cheese production is significant, as it not only contributes to the development of flavour and smell but also plays a role in the ripening process and the preservation of the cheese.
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Blue cheese is aged in temperature-controlled environments, like natural caves, for 3-6 months
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in a final product with blue, blue-grey, or blue-green spots or veins throughout. The mould and various specially cultivated bacteria give blue cheese its distinct smell and flavour. The flavour of blue cheese can range from mild to strong, slightly sweet to salty or sharp, and its colour can vary from pale to dark. Its texture can be anywhere from liquid to hard.
Blue cheese is typically aged in temperature-controlled environments, like natural caves, for 3-6 months. The temperature and moisture levels in these environments are conducive to the growth of harmless mould. The process of ageing blue cheese in caves is known as cave-aged cheese, and it imparts unique characteristics to the cheese, resulting in complex flavour profiles and distinctive textures. The natural cave environment gives the cheese its unique flavour profile.
Roquefort blue cheese, for example, originates from the village of Roquefort-sur-Soulzon in France. Its flavour comes from the use of unpasteurized sheep's milk, inoculation with Penicillium roqueforti, and the special conditions of the natural caves in which they are ripened. The mould Penicillium roqueforti is responsible for the blue veins in Roquefort cheese.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable for the growth of harmless mould. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy abandoned his meal of bread and ewes' milk cheese in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
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Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
Blue cheese is a general classification of cheeses characterised by the addition of cultures of the mould Penicillium, resulting in blue or blue-grey veins throughout the cheese. Blue cheese can be eaten on its own or spread, crumbled, or melted over foods, offering a range of options to suit different tastes and preferences.
One popular way to enjoy blue cheese is to spread it or melt it on a burger. The strong flavour of blue cheese pairs well with the meat, adding a creamy and tangy dimension to the dish. For those who enjoy a more indulgent option, blue cheese can be mashed with softened butter and spread on a roll, creating a rich and savoury base for sandwiches or burgers.
Blue cheese can also be crumbled and used as a topping for salads, adding a creamy texture and a savoury kick to the crisp freshness of the vegetables. For a more creative twist, blue cheese can be incorporated into grilled cheese sandwiches, adding a unique flavour to this classic comfort food.
In addition to savoury dishes, blue cheese can be used in desserts to create unexpected flavour profiles. Its tangy and savoury notes can complement sweet dishes, such as the Blue Cheese, Bacon, and Candied Pecan Puff Pastry Bites. Blue cheese also pairs well with fruits like pears and honey, showcasing its versatility in both sweet and savoury applications.
The versatility of blue cheese extends beyond its culinary applications. It can be enjoyed as a standalone snack, providing a burst of flavour with each bite. When served on a cheeseboard, blue cheese takes centre stage, offering a complex sensory experience with its distinctive smell, texture, and taste.
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Frequently asked questions
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in blue, or blue-grey veins throughout the cheese.
Blue cheese is a mixture. It is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized.
First, raw milk is mixed and pasteurized. Then, acidification occurs, and a starter culture is added to change the acidity of the milk and turn it from liquid to solid. Next, coagulation occurs, and rennet is added to solidify the milk further. Modified milk fat is added, which stimulates the release of free fatty acids, essential for rapid flavor development. After that, the curds are formed into a wheel of cheese, and the Penicillium roqueforti inoculum is sprinkled on top. The curds are then knit into molds, and whey drainage occurs. Salt is added for flavor and preservation, and the final step is ripening the cheese by aging it.
Blue cheese can be eaten by itself or spread, crumbled, or melted into or over foods. It can be paired with sweet elements such as chocolate, fruits, jams, syrups, and sweet wines, or with sharp and spicy elements such as salads or wings.
