Kamil Perry
Blue cheese is a unique and flavourful cheese that has been enjoyed for centuries. Its distinctive blue mould appearance and strong taste make it a favourite among cheese enthusiasts. Blue cheese is made using milk from cows, goats and sheep, producing a wide variety of taste and texture combinations. The blue mould in blue cheese is called Penicillium roqueforti, which is in the same family as the one that the antibiotic penicillin is made from. Interestingly, the legend of how blue cheese was discovered involves a shepherd who forgot his lunch of bread and cheese in a cave. When he returned, the cheese had become infested with the Penicillium roqueforti mould. So, is it true that blue cheese started from bread mould?
| Characteristics | Values |
|---|---|
| How is blue cheese made? | Blue cheese is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. |
| What is blue cheese made from? | Blue cheese is made from pasteurized or unpasteurized cow's, goat's or sheep's milk. |
| Is blue cheese safe to eat? | Yes, blue cheese is safe to eat. The mould in blue cheese comes from the same spores that Penicillin is made from. |
| How was blue cheese discovered? | Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which were favourable environments for varieties of harmless mould. |
| How does blue cheese get its colour? | Blue cheese gets its colour from the mould Penicillium roqueforti, which produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). |
| What does blue cheese taste like? | Blue cheese can taste anywhere from mild to strong and from slightly sweet to salty or sharp. |
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What You'll Learn
- Blue cheese is made using milk from cows, goats, or sheep
- The mould in blue cheese is safe to eat and comes from the same spores as penicillin
- Blue mould breaks down dairy proteins and fats in different patterns, resulting in varying tastes
- Blue cheese is believed to have been discovered by accident when cheese was stored in caves
- The distinctive flavour and aroma of blue cheese come from methyl ketones
Blue cheese is made using milk from cows, goats, or sheep
The process of making blue cheese involves six standard steps, with additional ingredients and processes to create its distinctive blue-veined appearance. Firstly, raw milk from cattle, goats, or sheep is mixed and pasteurised at 72°C (162°F) for 15 seconds. Then, acidification occurs through the addition of a starter culture, such as Streptococcus lactis, which converts lactose to lactic acid, changing the acidity of the milk and transforming it from a liquid to a solid state.
The next step is coagulation, where rennet, an enzyme found in the stomach lining of calves, is added to further solidify the milk. The mixture is then cut into curds, which are ladled into containers to drain and form a full wheel of cheese. The Penicillium roqueforti inoculum, responsible for the blue-green veins in blue cheese, is then sprinkled on top of the curds, along with Brevibacterium linens, a bacterium contributing to the cheese's flavour and smell. Finally, the curds are moulded into cheese loaves, pierced to allow oxygen to reach the interior, and aged in controlled temperature and humidity conditions to develop their characteristic flavour and texture.
The ripening process is crucial for the development of blue cheese's unique flavour and aroma, which arise from methyl ketones produced by Penicillium roqueforti. During this stage, the temperature and humidity are carefully monitored to ensure optimal flavour and texture without spoilage. The final product, blue cheese, boasts a range of tastes, from mild to strong, slightly sweet to salty or sharp, and a variety of textures, from liquid to hard.
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The mould in blue cheese is safe to eat and comes from the same spores as penicillin
The mould in blue cheese is safe to eat. In fact, it is added to the cheese during the production process. Blue cheese, also known as blue-veined cheese, is identified by the growth of blue lines (called veins) that are characteristic of this type of cheese. These blue veins occur due to the growth of a type of fungus called Penicillium roqueforti, which gives the cheese its particular colour and taste.
The mould in blue cheese comes from the same spores as penicillin. Penicillium roqueforti is a variety of mould that is in the same family as the one that the antibiotic penicillin is made from. The mould on blue cheese is from the genus Penicillium, which contains over 300 species. Only a few of these are known to produce penicillins, including P. griseofulvum, P. dipodomys, P. flavigenum, P. nalgiovense, and P. chrysogenum.
While certain types of mould produce toxic substances that could harm your health, the mould used to prepare blue cheese is not harmful. It simply gives the cheese a distinct flavour and aroma. The mould in blue cheese does not produce any harmful substances and is safe for human intake. In fact, some research has shown that the mould could even be healthy.
The legend of blue cheese's discovery revolves around a shepherd in the Rouergue region of southern France. The story goes that the shepherd left his lunch of bread and cheese in a cave and, months later, returned to find it covered in mould. The cave was filled with naturally-occurring Penicillium roqueforti mould spores. The shepherd ate the mouldy bread and cheese and did not get sick. Today, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, to prevent dangerous moulds, fungi, and bacteria from contaminating the cheese.
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Blue mould breaks down dairy proteins and fats in different patterns, resulting in varying tastes
Blue cheese is made with the addition of cultures of edible blue-green moulds, which create spots or veins throughout the cheese. The specific type of mould responsible for blue mould in cheese is called Penicillium roqueforti, a naturally occurring strain of mould.
Blue mould plays a crucial role in the development of mould-ripened cheeses, imparting unique flavours, textures, and appearances. When blue mould develops on the surface of cheese, it creates intricate patterns of blue or green veins that are a visual delight. These veins often resemble different shapes and sizes, giving each cheese its own distinctive appearance.
Blue mould is a key component in the production of some of the most beloved and iconic cheeses worldwide. Its presence adds depth and complexity to the flavour profile, making it a favourite among cheese enthusiasts. Blue mould, caused by Penicillium roqueforti, thrives under specific circumstances involving temperature, humidity, and the presence of mould spores. Blue mould prefers moderate temperatures ranging from 50°F to 70°F (10°C to 21°C). These conditions are commonly found in cheese-aging rooms, as well as other storage areas where mould-ripened cheeses are kept.
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Blue cheese is believed to have been discovered by accident when cheese was stored in caves
The mould, Penicillium roqueforti, is responsible for the characteristic blue veins and distinctive flavour of blue cheese. It breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes. The mould grows along the surface of the curd-air interface when oxygen is introduced, creating the blue veins and developing the cheese's aroma.
While the accidental discovery of blue cheese is often attributed to the introduction of mould from bread, it is important to note that the mould Penicillium roqueforti is not always derived from bread. In fact, cheesemakers rarely harvest blue moulds from bread due to the varying results it can produce. Instead, they typically obtain cultures of Penicillium roqueforti from experienced companies to ensure consistent and desirable cheese ripening characteristics.
The process of making blue cheese involves several steps, including acidification, coagulation, whey drainage, salting, and ripening. Raw milk is first pasteurized, and then a starter culture is added to change lactose to lactic acid, solidifying the milk. Rennet, derived from the stomach lining of a calf, is added to further coagulate the milk, and the curds are cut to release whey. After ladling the curds into containers and draining the whey, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens, another bacteria that contributes to the flavour and smell of blue cheese.
The curds are then formed into cheese loaves and pierced with thin needles or skewers to introduce oxygen and create air tunnels for the mould to grow. This process, known as "needling", softens the texture and enhances the flavour development. The cheese is salted to prevent spoilage and then aged for 60 to 90 days in temperature- and humidity-controlled environments, with regular monitoring to ensure optimal flavour and texture.
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The distinctive flavour and aroma of blue cheese come from methyl ketones
The distinctive flavour and aroma of blue cheese are due to methyl ketones, specifically n-methyl ketones (alkan-2-ones) such as heptan-2-one and nonan-2-one. These ketones are metabolic products of Penicillium roqueforti, the greenish-blue mould that creates blue-green spots or veins in blue cheese.
Blue cheese is made by adding cultures of edible moulds, such as P. roqueforti, to milk from cows, goats, or sheep. Oxygen is necessary for the mould to grow, and it breaks down dairy proteins and fats, contributing to the flavour of the cheese. The mould is often introduced by piercing the cheese with needles or skewers to create air tunnels for the mould to mature and develop flavour.
The process of making blue cheese involves several steps, including acidification, coagulation, and whey drainage, followed by the addition of salt for flavour and preservation. The final step is ripening the cheese by ageing it for around 60-90 days, during which time the temperature and humidity are carefully monitored to ensure optimal flavour and texture development.
Throughout the ripening process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese are a result of the production of methyl ketones by P. roqueforti. These methyl ketones contribute to the pungent, peppery, and complex flavour profile of blue cheese, which is often described as an acquired taste.
The appearance of blue cheese is characterised by white and blue marbling, with blue veins running through a creamy or crumbly texture. The intensity of the blue colour and the flavour can vary, with some being mild and others strong, salty, or sharp.
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Frequently asked questions
Blue cheese is made from the mold Penicillium roqueforti, which is the same type of mold that grows on bread. However, it is rare for cheesemakers to harvest blue molds from bread because different molds result in different flavors of cheese. Instead, they usually turn to experienced companies to supply them with a spectrum of P. roqueforti strains with good cheese-ripening characteristics.
Blue cheese is made by adding a starter culture to milk to change lactose to lactic acid, thereby changing the acidity of the milk and turning it from liquid to solid. Rennet, a mixture of rennin and other materials found in the stomach lining of a calf, is then added to further solidify the milk. The resulting curds are cut, typically with a knife, to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will be. The curds are then ladled into containers and drained before being formed into a full wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, and the curd granules are knit in molds to form cheese loaves. The cheese is then shaped into wheels or blocks and left to age in cool, humid environments for several weeks to several months. During the aging process, the blue mold develops, creating the distinctive blue veins throughout the cheese.
Yes, blue cheese is safe to eat. The mold in blue cheese comes from the same spores that Penicillin is made from, which do not produce toxins by themselves and are not dangerous to humans.
