Frederic Melton
Blue cheese is a category of cheeses that gain their sharpness and distinctive blue-gray color from Penicillium mold spores. The mold on blue cheese is from the same family of spores used to make penicillin. However, the antibiotic is made from Penicillium chrysogenum, while blue cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. Blue cheese mold – Penicillium roqueforti is a blue mold typical of cheeses such as Roquefort, Danish Blue en Stilton, and gorgonzola.
| Characteristics | Values |
|---|---|
| Blue cheese mold | Penicillium roqueforti |
| Other names | Penicillium glaucum, Penicillium stilton |
| Antibiotic made from | Penicillium chrysogenum |
| Blue cheeses made with | Penicillium roqueforti, Penicillium camemberti, Penicillium glaucum |
| Blue cheeses | Roquefort, Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cabrales, Cambozola (Blue Brie), Cashel Blue, Danish blue, Swedish Ädelost, Polish Rokpol, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Shropshire Blue, Stilton, Bleu d'Auvergne, Gorgonzola, Wisconsin Blue Cheese |
| Chief industrial use | Production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, enzymes |
| Toxins | Capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions |
| Toxin breakdown | PR toxin breaks down to the less toxic PR imine in cheese |
| Other uses | Compounds can be used as antibiotics, flavours, and fragrances |
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What You'll Learn
Blue cheese is safe to eat
Blue cheese is generally considered safe to eat, even when it shows signs of mould with grey veins and specks of blue, accompanied by a whiff of ammonia. This is because blue cheese is made with mould from the Penicillium genus, specifically Penicillium roqueforti, Penicillium glaucum, and Penicillium camemberti. While Penicillium is the same mould used to make the antibiotic penicillin, the specific species used for cheese is different; penicillin is made from Penicillium chrysogenum.
Penicillium roqueforti is a common fungus in the genus Penicillium, and it can be isolated from soil, decaying organic matter, and plants. It is the chief industrial use of this species to produce blue cheeses, flavouring agents, antifungals, and enzymes. The mould grows in structures known as hyphae and creates a distinct blue look, odd smell, and sharp flavour in cheese. It breaks down proteins and fats, yielding unique textures, aromas, and flavours. This process is called proteolysis, and it makes the cheese creamy, especially near the grey and blue veins where the amino acids are most active.
Penicillium roqueforti also triggers a biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, contributing to the blue colour, smell, and flavour of the cheese. While most moulds produce toxins, Penicillium roqueforti and Penicillium glaucum do not produce toxins by themselves and are not dangerous to humans. The reduced toxin production in these cheese strains is likely due to the deliberate selection of safer strains or the degeneration of unused metabolic pathways.
Blue cheese can be eaten by itself or spread, crumbled, or melted into or over a range of other foods. It is important to note that blue cheese is not a particular type of cheese but an entire category of cheeses with distinct sharp and salty flavours. Some popular blue cheeses include Roquefort, Danish Blue, Stilton, Gorgonzola, and Cambozola.
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Blue cheese is made with mould
The mould grows in structures known as hyphae and can be found in soil, decaying organic matter, and plants. It is also the same family of mould as penicillin, the antibiotic. However, the specific mould used in blue cheese is Penicillium roqueforti, while the mould used to make penicillin is Penicillium chrysogenum.
Blue cheese is an entire category of cheeses, including Roquefort, Stilton, Danish Blue, Gorgonzola, and more. The mould used to make blue cheese can be introduced in different ways. In some cases, it is injected into the cheese before the curds form, while in others, it is mixed in with the curds after they have formed. The cheese is then typically aged in a temperature-controlled environment, such as a cave, to encourage mould growth.
While the mould used to make blue cheese is safe for human consumption, it is important to note that not all moulds are edible. In most cases, finding mould on food means it is time to throw it away. However, blue cheese is an exception, as the mould used to make it is carefully controlled and safe for consumption.
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Blue cheese gets its colour from mould
The mould on blue cheese is from the same family of spores used to make the antibiotic penicillin. However, while the antibiotic is made from Penicillium chrysogenum, blue cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. Interestingly, the entire world's yearly supply of Roquefort cheese—about 18,000 tons worth—comes from the small southern French village of the same name.
Blue cheese mould, or Penicillium roqueforti, is a blue mould typical of cheeses such as Roquefort, Danish Blue, Stilton, and Gorgonzola. This culture is enough for about 100L of milk. Penicillium gives cheese spots or veins of the mould throughout, which can vary in colour through various shades of blue and green. This carries a distinct smell, either from that or various specially cultivated bacteria.
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over a range of other foods.
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Blue cheese is an entire category of cheeses
Penicillium roqueforti is a common fungus in the genus Penicillium. It can be found in soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheese, flavouring agents, antifungals, and enzymes. The fungus has been used in the production of many famous blue cheeses, including Roquefort, Stilton, Danish Blue, Cabrales, and Gorgonzola.
The mould on blue cheese is safe for human consumption and may even be healthy. Blue cheese is made in labs and hygienic production facilities, where they simulate the dark, damp conditions found in caves. This is done to prevent other dangerous moulds, fungi, and bacteria from contaminating the cheese.
Penicillium roqueforti produces enzymes that break down the cheese's proteins, creating a creamy texture and a sharp, salty flavour. The mould also triggers a process called lipolysis, which releases fatty acids and methyl ketone, giving the cheese its distinct blue look, smell, and flavour.
The process of making blue cheese varies depending on the type of cheese. For example, Roquefort is traditionally made by leaving rye bread in caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried, ground up, and sprinkled onto fresh sheep's milk cheese curds. On the other hand, Gorgonzola is made by inserting and removing thin metal rods into the cheese to create air channels for the mould to travel and branch out, resulting in its characteristic greenish-blue veining.
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Blue cheese mould is from the same family as the one used to make penicillin
Blue cheese is a category of cheeses characterised by the introduction of a specific type of mould. This mould, called Penicillium, is a common saprotrophic fungus that can be isolated from soil, decaying organic matter, and plants. The mould spores create a distinct blue-grey colour, smell, and sharp flavour.
The mould grows in structures known as hyphae and breaks down proteins and fats effectively, yielding the textures, aromas, and flavours associated with blue cheese. This process is called proteolysis, which makes the cheese creamy, especially near where the amino acids are most active—the grey, blue veins. Penicillium roqueforti also triggers another biochemical event called lipolysis, which releases fatty acids and methyl ketone, giving the cheese its distinct blue look, smell, and flavour.
While blue cheese is made with mould, it is safe for human consumption. Unlike other moulds, Penicillium roqueforti and Penicillium glaucum do not produce toxins by themselves and are not dangerous to humans. In fact, blue cheese mould has been found to have potential health benefits. For example, strains of the microorganism are used to produce compounds that can be employed as antibiotics, flavours, and fragrances. Additionally, the secondary metabolites of Penicillium roqueforti, called andrastins A–D, are found in blue cheese and have been shown to inhibit proteins involved in the efflux of anticancer drugs from multidrug-resistant cancer cells.
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Frequently asked questions
Yes, blue cheese is made with a mold from the Penicillium genus. However, it is not the same mold that produces the antibiotic penicillin, which is made from Penicillium chrysogenum. Blue cheese is made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum.
Yes, blue cheese is safe to eat. The mold used in blue cheese, Penicillium roqueforti, does not produce toxins and is not dangerous to humans.
Blue cheese is not a particular type of cheese, but rather an entire category of cheeses. Some examples of blue cheeses include Roquefort, Danish Blue, Stilton, Gorgonzola, and Cambozola.
The blue color of blue cheese is due to the presence of the mold Penicillium roqueforti, which creates spots or veins of blue and green throughout the cheese.
Blue cheese is made by introducing the Penicillium mold into the cheese curds or through holes poked in the rind during the ripening process. The mold breaks down proteins and fats, creating the distinctive flavor, aroma, and appearance of blue cheese.
