Patrick Oconnell
Blue cheese is a divisive food—people either love it or hate it. It is made by introducing air into the cheese during the cheesemaking process, which causes mould to grow. In the past, cheesemakers used copper wires to pierce the cheese, but today, steel rods are used instead. Copper was used because it was easy to clean, but steel rods are now recommended as they can create more homogeneous moulds. Copper is no longer used to make blue cheese, but it played a role in the development of this distinctive variety.
| Characteristics | Values |
|---|---|
| Copper used in blue cheese | Copper was historically used in the form of rods or needles to create holes in blue cheese to allow air to enter and aid the growth of mould. |
| Copper replacement | Stainless steel is now recommended and used in place of copper for creating holes in blue cheese. |
| Blue mould | The mould in blue cheese is formed by the Penicillium roqueforti bacteria. |
| Blue mould growth | The mould in blue cheese grows with the introduction of air. |
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What You'll Learn
- Copper was historically used to make blue cheese, but is no longer recommended
- Stainless steel is now the preferred metal for piercing blue cheese
- Copper was used because it was easier to clean than other metals
- Copper rods were left in Danish Blue cheese for too long, but the result was liked
- Copper needles were historically used to poke holes in blue cheese to create blue veins
Copper was historically used to make blue cheese, but is no longer recommended
It is said that the use of copper in the making of Danish Blue cheese was discovered by accident. The story goes that copper rods were left in the cheese a little too long, but when the cheese was tasted, the manufacturer found the result satisfactory and so the practice was adopted. Copper was also used in the past because it was easy to clean.
However, the use of copper in cheesemaking is no longer recommended. Instead, cheesemakers now use stainless steel rods or needles to pierce the cheese. This change may be due to the development of stainless steel technology and the discovery that wooden rods used in the past were prone to rotting and breaking.
Today, blue cheese is made by adding mould spores in powder form to the milk at the beginning of the cheesemaking process. This "forced blueing" produces a consistent cheese with specific flavour profiles and good blue colour and veining. While copper played a role in the historical production of blue cheese, its use is no longer necessary to achieve the desired results.
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Stainless steel is now the preferred metal for piercing blue cheese
Copper was historically used to pierce blue cheese, but stainless steel is now the preferred metal for piercing. Copper was used in the past because it was easy to clean. However, copper needles were replaced with stainless steel due to the potential for copper needles to be left in the cheese for too long, leaving an unpleasant taste.
Piercing blue cheese with needles allows oxygen to enter the cheese, creating the characteristic blue veins. The size and number of piercings determine how much oxygen enters and feeds the Penicillium roqueforti cultures, which are responsible for the blue colour. While some cheesemakers use knitting needles or steel rods, most modern cheesemakers use stainless steel needles to pierce their cheese.
The process of piercing blue cheese is called needling and is done to create openings for oxygen to enter and promote the growth of blue veins. This technique is used to control the amount of blueing in the cheese, as too much oxygen can cause over-blueing, while too little can result in uneven colouration. By piercing the cheese, cheesemakers can ensure a more homogeneous presence of blue veins throughout the cheese.
In addition to piercing, the blue colour in cheese can also be achieved through the natural blueing process, where mould forms in the air spaces of the cheese. This process was more common in the past, when cheeses had a more open texture and less uniform rinds, allowing mould to enter more easily. However, with advancements in science, cheesemakers can now select specific strains of Penicillium roqueforti mould to produce desired flavours and consistent colouration.
Overall, while copper was once used to pierce blue cheese, stainless steel is now the preferred metal due to its effectiveness and safety. Cheesemakers use stainless steel needles to create controlled blue veins and ensure a consistent and desirable product.
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Copper was used because it was easier to clean than other metals
Blue cheese is made by inserting a fungal or bacterial culture into the cream using rods while it is beginning to thicken. In the past, cheesemakers used wooden rods, but these would rot and break off, leading to unpleasant results. Copper was used in the past because it was easier to clean than other metals. Copper needles were used to pierce the cheese, creating air holes that allowed oxygen to enter and feed the Penicillium roqueforti cultures, resulting in the characteristic blue veins. Copper was also used as rods to create the mould in Danish Blue cheese. However, copper is no longer used in cheesemaking, as it has been replaced by stainless steel, which is now recommended for creating blue cheese.
Copper was favoured in the past due to its ease of cleaning, but stainless steel has since become the preferred material for cheesemaking equipment. While copper had the advantage of being relatively easy to clean, stainless steel offers superior durability and corrosion resistance. Stainless steel needles and rods do not suffer from the same issues as wooden tools, ensuring that pieces do not break off and contaminate the cheese.
The use of stainless steel also provides a more consistent and controlled process for creating blue cheese. By using stainless steel needles, cheesemakers can pierce the cheese multiple times without worrying about the needles breaking or leaving behind residue. This level of control allows for the development of specific flavour profiles and consistent veining in the cheese.
While copper played a role in the traditional cheesemaking process, particularly for blue cheese, its use has been largely replaced by stainless steel. The shift towards stainless steel equipment ensures a cleaner, more controlled, and consistent cheesemaking process, resulting in higher-quality blue cheese products.
In conclusion, copper was historically used in cheesemaking because of its ease of cleaning compared to other metals available at the time. However, with the introduction of stainless steel, the industry has moved towards a more efficient and effective method of creating blue cheese, leaving copper as a remnant of past practices.
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Copper rods were left in Danish Blue cheese for too long, but the result was liked
Copper rods were once used to make blue cheese, including Danish Blue. The process of creating blue cheese involves piercing the cheese to allow oxygen to enter and feed the Penicillium roqueforti cultures, which create the characteristic blue veins. Copper was favoured in the past due to its ease of cleaning. However, the use of copper rods for this purpose has largely been discontinued.
Artisanal cheesemakers may use knitting needles to poke holes in their cheese, but most modern cheesemakers employ steel rods. In the past, wooden rods were used, but they had a tendency to rot and break, leading to unpleasant results. While making Danish Blue cheese, copper rods were inadvertently left in the cheese for an extended period. Surprisingly, the resulting flavour was deemed satisfactory, and this accidental discovery led to the adoption of copper in the cheese-making process.
The unique flavour of Danish Blue cheese, also known as Danablu, is characterised by its sharp, almost metallic taste with a salty overtone. It has a firm texture that transforms into a creamy sensation once it is in the mouth. This distinct variety of blue cheese was invented in the early 20th century by a cheesemaker named Marius Boel.
The process of making blue cheese has evolved over time. In the past, cheeses were matured for longer periods to achieve the desired blueing effect. The natural blueing process was influenced by factors such as the open texture of the cheese, a moister acid-curd, and less uniform rinds that allowed mould to penetrate. However, with scientific advancements in the 1940s, dairy scientists gained the ability to select, refine, and culture specific strains of Penicillium roqueforti moulds, leading to more consistent cheese with desired flavour profiles.
Today, cheesemakers typically add pre-grown mould spores in powder form to inoculate the milk at the beginning of the cheese-making process, resulting in faster and more controlled blueing. This modern approach ensures consistent colour, veining, and flavour in blue cheese production.
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Copper needles were historically used to poke holes in blue cheese to create blue veins
The use of copper needles in blue cheese production is associated with the Danish Blue cheese variety. Danish Blue cheese, also known as Danablu, was invented in the early 20th century by cheesemaker Marius Boel. While some cheesemakers experimented with stainless steel, the makers of Danish Blue initially used copper rods. On one occasion, the copper rods were left in the cheese a bit too long, but the resulting flavor was deemed satisfactory, and the use of copper was adopted.
The blue veins in cheese are created by the growth of mould cultures, specifically Penicillium roqueforti. This mould is added at the beginning of the cheesemaking process and remains dormant until the conditions are optimal for its growth. Once the cheese curd has been moulded, piercing the cheese with needles allows oxygen to reach the mould, facilitating its growth and the formation of blue veins.
In addition to needles, cheesemakers have used various tools for piercing cheese, including knitting needles and stainless steel rods. The use of copper wires or rods in blue cheese production is mentioned in some sources, but it is unclear if this practice was widespread.
Today, most cheesemakers use stainless steel rods or needles to pierce the cheese and create the blue veins. This method provides better control over the mould growth and helps achieve a more homogeneous presence of mould throughout the cheese. While copper needles played a role in the historical production of blue cheese, they are not commonly used in modern cheesemaking due to the superior properties of stainless steel.
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Frequently asked questions
Copper was used in the past to make blue cheese, but it is rarely used today. Copper wires or rods were used to poke holes in the cheese to allow oxygen to enter and feed the Penicillium roqueforti mould cultures, resulting in the characteristic blue veins. However, copper has largely been replaced by stainless steel, which is now recommended for this purpose.
Copper was initially used because it was easy to clean. However, the use of copper rods or wires could result in an unpleasant taste if they were left in the cheese for too long. Stainless steel is now preferred because it is safer and easier to work with.
The blue colour in blue cheese is caused by the growth of Penicillium roqueforti mould cultures. These moulds are added to the cheese during the cheesemaking process, either naturally or by piercing the cheese with needles to introduce oxygen and allow the mould to grow.
