Kamil Perry
Blue cheese is a popular variety of cheese that is known for its strong flavour and distinctive appearance. One variety of blue cheese is the Danish Blue, or Danablu, produced by Castello. This cheese is made using cow's milk and exhibits streaks of blue veins throughout its white interior. Danish Blue is a milder variety of blue cheese, favoured for being better suited to sensitive palates. One important consideration when consuming blue cheese is whether or not it has been pasteurised, as this can impact food safety, especially during pregnancy.
| Characteristics | Values |
|---|---|
| Pasteurised | Yes |
| Milk Source | Cow |
| Texture | Creamy and smooth |
| Flavour | Mild bitterness and salt |
| Additives | No |
| Gluten-Free | Yes |
| Lactose-Free | No |
| Vegan | No |
| Vegetarian | Maybe |
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What You'll Learn
Castello Blue Cheese is made with pasteurised milk
Blue cheese is a common delicacy, with a unique flavour and texture. It is made using cow's milk, which is pasteurised and prepared in large vats. The milk is then mixed with blue culture, enzymes, and rennet to trigger coagulation. This mixture is left to curdle, producing a firm curd that is cut and milled before being ladled into moulds. The cheese is then pierced with steel needles, allowing the blue culture to breathe and develop during the ageing process. This process takes around 60 days, resulting in a smooth and velvety Danish Blue cheese with distinct blue veins.
Castello, a renowned cheese manufacturer, also produces its own version of this delightful cheese. Castello Blue Cheese, also known as Danablu, is crafted using pasteurised milk, as indicated on the packaging. This is a crucial detail for consumers, especially pregnant women, as pasteurisation ensures the safety of the product by eliminating harmful bacteria. The milk used in Castello Blue Cheese undergoes the same treatment as in the traditional Danish process, ensuring a safe and delicious product.
The process of pasteurisation involves heating milk to a specific temperature for a set period to destroy harmful bacteria. This step is vital in the cheese-making process, as it prevents the growth of unwanted microorganisms and helps standardise the milk's quality. By pasteurising the milk, Castello ensures that its blue cheese meets the required safety standards and can be safely consumed by its customers.
In addition to pasteurisation, Castello also incorporates a combination of enzymes and rennet in the cheese-making process. This mixture is essential in triggering coagulation, causing the milk to curdle and form a firm curd. The curd is then cut, milled, and ladled into moulds, following traditional cheese-making techniques. This attention to detail and adherence to time-honoured methods result in a cheese that boasts a creamy and smooth texture, comparable to many soft cheeses.
Castello Blue Cheese, with its pasteurised milk base, offers consumers a product that is not only delicious but also safe for consumption. This cheese, with its mild bitterness and saltiness, pairs beautifully with seared beef, veal, or pork steak. It can also be added to soups, pastas, or stews, enhancing the dish with its extraordinarily creamy consistency. The pasteurisation process ensures that consumers can confidently enjoy the unique flavour and texture of Castello Blue Cheese without compromising their health.
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It is not suitable for vegetarians as it contains animal rennet
It is important to check the ingredients of blue cheese products, especially if you are vegetarian or vegan. While some blue cheeses are suitable for vegetarians, many are not. This is because animal rennet is commonly used in the production of blue cheese. Rennet is crucial in the cheese-making process as it triggers coagulation, which curdles the milk and produces a firm curd.
Castello's Creamy Blue Cheese Half Moon 150g is not suitable for vegetarians or vegans. This is because it contains animal rennet and other ingredients derived from animals. However, it is gluten-free, yeast-free, rice-free, sesame-free, shellfish-free, soy-free, sunflower-free, and tree nut-free.
It is always worth reading the label of any cheese product to ensure it meets your dietary requirements. For example, some blue cheeses are made with pasteurised milk, while others are not. This is important to note if you are pregnant, as it is recommended to avoid unpasteurised cheeses during pregnancy.
If you are vegetarian and looking for a blue cheese alternative, there are some varieties that use non-animal rennet. These cheeses are suitable for vegetarians and can be found by checking the ingredients list or contacting the manufacturer directly. It is worth noting that even if a blue cheese uses non-animal rennet, it may still contain other animal products, such as milk, so it is important to check the label carefully.
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It is gluten-free
Castello Danish Blue Cheese is gluten-free. The cheese is made from cow's milk and displays fine streaks of blue veins along its white interior. The flavours are pungent and sharp, with a creamy and smooth texture.
Blue cheese, in general, has traditionally been classified as a food to avoid on gluten-free diets. This is because the milk used to make blue cheese is inoculated with mould spores grown on bread or cultures that contain gluten. However, recent studies have found that blue cheese does not contain detectable levels of gluten.
For example, an analysis of blue cheese samples conducted by Dr Terry Koerner's laboratory at Health Canada's Food Research Division found that neither cultures used with gluten-containing media nor those used with wheat-based dextrose contained detectable levels of gluten when formed into blue cheese. The Canadian Celiac Association has since added blue cheese to its "Acceptability of Food and Food Ingredients for the Gluten-Free Diet" pocket dictionary.
Similarly, the Canadian Celiac Association tested three blue cheeses and two penicillium roqueforti cultures grown on a variety of gluten-containing media, including wheat-based dextrose, barley malt extract, and wheat/rye flour mixture. The results indicated that the gluten content was below the limit of quantification in these products.
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It is not lactose-free
It is important to note that Castello Blue Cheese is not lactose-free. This means that it contains lactose, a sugar found in milk and dairy products. Lactose is a disaccharide, which is a type of carbohydrate consisting of two simple sugars joined together: glucose and galactose.
Lactose is present in milk and helps give it a slightly sweet taste. It is also present in other dairy products, such as yoghurt, ice cream, and butter, which are made from milk. The process of making cheese involves curdling and fermenting milk, separating the liquid whey from the solid curds, and then aging or ripening the curds. During this process, some of the lactose in the milk is converted into lactic acid by bacteria, which gives cheese its tangy flavour. However, some lactose still remains in the final product, which is why cheese is not generally considered lactose-free.
In the case of Castello Blue Cheese, the product contains milk and cream, which are both sources of lactose. Additionally, the cheese-making process involves adding a lactic acid culture, which contributes to the development of flavour and texture. This culture is a type of bacteria that feeds on lactose, converting it into lactic acid. While this process reduces the amount of lactose in the cheese, it does not eliminate it completely. Therefore, Castello Blue Cheese is not suitable for individuals with lactose intolerance or those seeking to avoid lactose for other dietary reasons.
It is worth noting that lactose intolerance is a common condition where people have difficulty digesting lactose due to a deficiency in the lactase enzyme. This enzyme is produced in the small intestine and breaks down lactose into simpler forms that can be absorbed by the body. However, in individuals with lactose intolerance, the body does not produce enough lactase, leading to digestive symptoms such as bloating, gas, abdominal pain, and diarrhoea when they consume lactose-containing foods. The severity of these symptoms can vary depending on the amount of lactose consumed and the individual's level of lactase deficiency.
For individuals with lactose intolerance or those seeking to limit their lactose intake, there are alternative options available. Lactose-free dairy products, including certain cheeses, are available in the market. These products undergo a process to break down the lactose into simpler sugars, making it easier for individuals with lactose intolerance to digest. Additionally, there are non-dairy cheese alternatives made from plant-based sources, such as soy, rice, or nuts, which are naturally lactose-free. These alternatives can provide similar flavours and textures to traditional cheese while accommodating specific dietary needs or preferences.
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It is safe to eat during pregnancy if it is pasteurised
It is safe to eat blue cheese during pregnancy, but only if it is pasteurised. Blue cheese is often made with unpasteurised milk, which carries a higher risk of contamination with Listeria monocytogenes, a bacteria that can cause listeriosis. Listeriosis is a foodborne illness that can be dangerous during pregnancy, leading to severe complications such as miscarriage, stillbirth, or serious infections in newborns.
To ensure that blue cheese is safe to eat during pregnancy, it is important to check the label and look for the word "pasteurised" on the packaging. This confirms that the milk used to make the cheese has been treated to kill harmful bacteria. It is also important to ask about pasteurisation when ordering dishes with blue cheese at restaurants. If the cheese is not clearly indicated as pasteurised, it is best to avoid it during pregnancy.
Castello Danish Blue Cheese is made with pasteurised milk. The milk is taken fresh from the pasture and prepared in large vats. Blue culture is added to the milk, along with enzymes and rennet, to trigger coagulation. The mixture is then left to curdle, producing a firm curd that is cut and milled. The broken curd is ladled into moulds and drained of excess whey before being pierced with steel needles to allow the blue culture to breathe and develop.
By pasteurising the milk and following proper handling and storage procedures, the risk of Listeria contamination in blue cheese can be significantly reduced, making it safe for consumption during pregnancy.
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Frequently asked questions
Yes, Castello Blue Cheese is made with pasteurised milk and cream.
It also contains salt, lactic acid culture, non-animal rennet, maturing culture, and blue mould cultures.
It may not be suitable for vegetarians as it contains ingredients that derive from animals.
It is generally recommended to avoid blue cheese during pregnancy unless it is clearly labelled as pasteurised.
