Frederic Melton
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Blue cheese can be made with raw or pasteurized milk. Raw blue cheese is made with non-pasteurized milk, while pasteurized blue cheese is made with milk that has been heated to 72 °C (162 °F) for 15 seconds. Raw blue cheese has a longer shelf life due to the presence of live cultures, which protect the cheese from pathogens.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Ingredients | Edible Molds, Raw or Pasteurized Milk, Penicillium Roqueforti |
| Texture | Moist, Creamy |
| Taste | Pungent, Tangy, Sweet, Peppery, Salty, Sharp |
| Smell | Strong |
| Colour | Pale to Dark |
| Consistency | Liquid to Hard |
| Preservation | Refrigeration, Wrapping in Parchment or Wax Paper |
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What You'll Learn
Blue cheese can be made with raw or pasteurized milk
Blue cheese is made with edible moulds, which create blue-green spots or veins through the cheese. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment favourable for the growth of harmless moulds.
Blue cheese can be made with either raw or pasteurized milk. Raw milk is milk that has not been heated above 110°F (43°C) and has not been pasteurized. Pasteurization is a process where milk is heated to a high temperature for a short time to kill bacteria and other microorganisms. Some people prefer raw milk cheese because it is believed to have a more complex flavour and contain beneficial bacteria that can aid in digestion. However, raw milk can also carry harmful bacteria, so there is a risk associated with consuming it.
One example of a blue cheese made with raw milk is Stichelton, which is a variety of Stilton cheese. Stilton cheese, traditionally made with pasteurized milk, is inoculated with Penicillium roqueforti to give it its characteristic blue veins. Stichelton, on the other hand, is made with raw milk and also contains Penicillium roqueforti.
Another example of a blue cheese made with raw milk is Point Reyes Farmstead Cheese Company's Original Blue Cheese. This cheese is described as having a bold flavour with hints of sweet milk and a peppery finish. It is also said to be creamy and quite tasty, perfect for crumbling on a salad or mixing into a creamy dressing.
In contrast, some blue cheeses are made with pasteurized milk, such as the award-winning Rogue River Blue Cheese from Rogue Creamery. This cheese is made with certified organic pasteurized whole cow's milk, salt, enzymes, cheese cultures, and Penicillium roqueforti. It is then hand-wrapped in grape leaves that have been soaked in pear spirits.
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Blue cheese is made with edible moulds
The mould used in blue cheese is typically Penicillium roqueforti, which can be found naturally but is now often commercially manufactured. To create the cheese, this mould is first prepared as a spore-rich inoculum, using freeze-dried Penicillium roqueforti culture. This inoculum is then added to the cheese curds. The mould can be injected into the cheese before the curds form or mixed in with the curds after they have formed.
The distinctive blue-green veins of blue cheese are created by the mould, and the cheese is aged in temperature-controlled environments to develop its unique flavour and texture. The mould and other specially cultivated bacteria contribute to the strong scent and taste of blue cheese, which can vary from mild to strong, salty to sharp, and from liquid to hard in consistency.
Blue cheese made with raw milk has live cultures, which can prolong its shelf life by preventing pathogens from developing. Raw milk blue cheese may have a longer shelf life than pasteurized blue cheese, as indicated by the "sell-by" date being two months after the "packed on" date for some raw blue cheeses.
Overall, the edible moulds used in blue cheese production are essential to developing its characteristic flavour, scent, and appearance, and the use of raw or pasteurized milk can also impact the final product's shelf life.
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Blue cheese can be stored in the fridge to prolong its shelf life
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that favoured the growth of harmless moulds.
It is important to note that blue cheese needs to breathe, so it should not be wrapped too tightly in plastic or stored in airtight containers. Instead, it can be wrapped in wax paper or aluminium foil, which allows air circulation while preventing moisture loss. For an extra touch, the wrapped cheese can be placed in a loose plastic bag, creating a mini-environment that is neither too dry nor too moist.
Humidity is also crucial when storing blue cheese, as it tends to have relatively high moisture levels. A humidity level of about 70% to 80% is ideal. If the humidity is too low, the cheese will crack, and if it is too high, unwanted mould may grow. Blue cheese can be stored in the vegetable drawer of the fridge, as this is a more humid section.
Blue cheese will usually last for 3-4 weeks when stored properly, with firmer varieties lasting up to 6 weeks and softer ones best enjoyed within 2-3 weeks. It is important to inspect the cheese for any signs of spoilage, such as sliminess, grittiness, an ammonia-like smell, or the presence of certain types of mould.
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Blue cheese can go bad and become unsafe to eat
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. While the mould in blue cheese is safe to eat, blue cheese can still go bad and become unsafe to eat.
Blue cheese can go bad just like any other cheese, and it's important to know how to spot this to enjoy it safely. If blue cheese is slimy, gritty, smells like ammonia, or has grey, green, pink, or white mould, spots, or fuzz, it has gone bad and should not be consumed. Good blue cheese is moist, tangy, and contains blue mould. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. The best way to tell if your blue cheese has spoiled is to smell it. If it has an ammonia-like smell, it is probably spoiled.
Blue cheese should be stored in the refrigerator, tightly wrapped, to keep it fresh. The colder the blue cheese is, the longer it will stay fresh. It should be stored in the bottom section of the refrigerator, ideally in the drawers, as this is usually the coldest part, and the temperature will remain stable. Blue cheese should be wrapped in parchment or wax paper and stored in loosely wrapped plastic wrap in the fridge. It should be kept away from other cheeses and food to prevent the mould spores from contaminating them. If left unwrapped, blue cheese will start to dry out after a day or so. Blue cheese should be consumed within 3-4 weeks of being stored in the refrigerator.
Blue cheese can also be frozen to extend its shelf life. While freezing may slightly alter its texture and appearance, it remains safe to eat indefinitely. If you notice any signs of spoilage on frozen blue cheese, it should be discarded immediately.
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Blue cheese is made through a process of two phases
In the first phase, a Penicillium roqueforti inoculum is prepared. This is done by using a freeze-dried Penicillium roqueforti culture. This mould can be found naturally, but nowadays, cheese producers use a commercially manufactured version. The mould is washed from a pure culture agar plate and then frozen. Through the freeze-drying process, water is evaporated from the frozen state without transitioning through the liquid state (a process called sublimation). This process retains the value of the culture, which is then reactivated when water is added.
In the second phase, raw milk (either from cattle, goats, or sheep) is mixed and pasteurized at 72 °C (162 °F) for 15 seconds. Sterilized, homogenized milk and reconstituted non-fat solids or whey solids are then mixed with sterile salt to create a fermentation medium. The Penicillium roqueforti inoculum is then added, along with modified milk fat, which consists of milk fat with calf pre-gastric esterase. This stimulates the release of free fatty acids, which is essential for the rapid flavour development of blue cheese. This solution is then added to the cheese curds. 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, and they are knit in moulds to form cheese loaves. Whey drainage continues for 10-48 hours, and the moulds are frequently inverted to promote this process. Salt is then added to provide flavour and act as a preservative, and the cheese is brine or dry-salted for 24-48 hours.
The final step is ripening the cheese by ageing it. This process usually takes 60-90 days before the flavour is typical and acceptable for marketing. During ripening, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
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Frequently asked questions
Blue cheese can be made from raw or pasteurized milk.
Blue cheese is made from milk, salt, enzymes, cheese cultures, and Penicillium Roqueforti.
The milk used for blue cheese can come from cattle, goats, or sheep.
Blue cheese can go bad just like any other cheese. If it's slimy, gritty, smells like ammonia, or has grey, green, pink or white mold, spots, or fuzz, it's bad.
To preserve blue cheese for as long as possible, wrap it in parchment or wax paper and store it in loosely wrapped plastic wrap on the bottom shelf of your refrigerator.
