Andy Montoya
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum, which are safe for human consumption and even healthy. Unlike other moulds, these two do not produce toxins and are used to create the unique look, texture, and taste of blue cheese. Blue cheese can still go bad, so it is important to practice basic food safety and store it properly.
| Characteristics | Values |
|---|---|
| Safe for human consumption | Yes |
| Types of mold | Penicillium roqueforti, Penicillium glaucum, Penicillium candidum |
| Examples of blue cheese | Roquefort, Stilton, Danish Blue, Gorgonzola, Cambozola, Maytag Blue |
| Taste | Sharp |
| Smell | Odd |
| Texture | Creamy |
| Color | Blue-gray |
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What You'll Learn
- Blue cheese is made with mould, specifically Penicillium roqueforti
- Blue cheese is safe to eat because the mould doesn't produce toxins harmful to humans
- Blue cheese gets its unique look, texture, and taste from the Penicillium roqueforti mould
- Blue cheese can be made in a lab or in a cave
- Blue cheese can go bad and cause food poisoning if not stored properly
Blue cheese is made with mould, specifically Penicillium roqueforti
The discovery of blue cheese is said to have occurred when a shepherd left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. When he returned months later, he found that his cheese was covered in a thick layer of mould. Feeling adventurous or very hungry, he took a bite. The mould on the cheese was Penicillium roqueforti, which does not produce toxins and is safe for human consumption.
Today, cheesemakers start the process of making blue cheese by leaving rye bread in caves for weeks to encourage the growth of Penicillium roqueforti. The mouldy bread is then dried and ground up, and the resulting mould dust is sprinkled onto fresh sheep's milk cheese curds. The cheese is then shaped into wheels, salted, and drilled with holes for aeration before being returned to the caves to encourage further mould growth.
Penicillium roqueforti plays a crucial role in giving blue cheese its unique characteristics. It produces enzymes that break down the proteins in the cheese, making it creamy and contributing to its texture. Additionally, it triggers a biochemical process called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This gives blue cheese its distinct blue colour, sharp flavour, and pungent smell.
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Blue cheese is safe to eat because the mould doesn't produce toxins harmful to humans
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum. These types of mould do not produce toxins and are safe for human consumption. In fact, blue cheese was discovered when a young boy, eating bread and ewes' milk cheese, left his meal in a cave. When he returned months later, the mould had transformed the cheese into what we now know as blue cheese.
While it may seem counterintuitive to eat mouldy food, the mould on blue cheese is not dangerous. In fact, blue cheese has a long history of being consumed by humans, with some of the oldest known blue cheeses dating back to the 9th century. Today, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, to ensure that dangerous moulds, fungi, and bacteria do not contaminate the cheese.
The mould on blue cheese, Penicillium roqueforti, produces enzymes that release amino acids, which break down the cheese's proteins. This process, called proteolysis, makes the cheese creamy and gives it its distinctive blue veins. In addition, Penicillium roqueforti triggers another biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, sharp flavour, and odd smell.
While blue cheese is generally safe to eat, it is important to note that some people may have allergies or sensitivities to mould. Additionally, while the mould itself may not be harmful, if the cheese is not properly handled or stored, it can become contaminated with other bacteria or moulds that could be harmful. Therefore, it is always important to practice food safety and handle blue cheese, and all cheeses, with care.
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Blue cheese gets its unique look, texture, and taste from the Penicillium roqueforti mould
Blue cheese is made using mould, specifically Penicillium roqueforti, which is from the same family of spores used to make penicillin. This mould is not dangerous to humans and is safe for consumption. In fact, it may even have health benefits.
The mould is added to the cheese during production, either by sprinkling it on top of the curds or by injecting it into the cheese. It can also occur naturally in the damp, dark caves where the cheese is stored. The mould grows particularly well in the internal cracks and holes of blue-veined cheeses.
Penicillium roqueforti gives blue cheese its distinctive flavour, aroma, and appearance. It breaks down protein and fat very effectively, yielding the textures, aromas, and flavours that we associate with blue cheese. The mould produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, especially near the grey, blue veins where the amino acids are most active.
Penicillium roqueforti also triggers a biochemical event called lipolysis, which creates free fatty acids and releases methyl ketone. This gives the cheese its distinct blue colour, strong smell, and sharp flavour. The total ketone content is constantly monitored during the ripening process, as the distinctive flavour and aroma of blue cheese come from methyl ketones.
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Blue cheese can be made in a lab or in a cave
Blue cheese is made with mould—specifically, Penicillium roqueforti (and, less commonly, Penicillium glaucum). Unlike other moulds, these two types do not produce toxins and are safe for human consumption. In fact, they are in the same family of moulds used to make penicillin.
However, blue cheese was traditionally made in caves, and some still are. The process starts by leaving rye bread in the cave for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The interior of the bread is then dried and ground into a powder, which is then added to cheese curd. Finally, the cheese is shaped into wheels, dusted with salt, and drilled with holes for aeration before being placed back in the cave to age. The constant temperature and humidity in the cave encourage the growth of mould.
The process of making blue cheese in a lab or a cave is essentially the same, the main difference being the location where the cheese is left to age. In a lab, the conditions of the cave are simulated, whereas in a cave, the cheese is left to age in a natural environment.
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Blue cheese can go bad and cause food poisoning if not stored properly
Blue cheese is made using a type of mould called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. The mould is added after the curds have been drained and shaped into wheels. The cheese is then left to age for 2-3 months before it is ready to be consumed.
While the mould used to make blue cheese does not produce toxins and is safe to consume, blue cheese can still spoil if not stored properly. If left unrefrigerated for too long or if not eaten within several weeks, the mould in the cheese can produce toxic compounds called mycotoxins. Consuming spoiled blue cheese can cause food poisoning, with symptoms including nausea, vomiting, and gastrointestinal issues. To prevent food poisoning, it is important to store blue cheese properly and practice food safety. Blue cheese should be discarded if there are any changes in its appearance or smell.
Practicing proper food safety is essential when handling blue cheese to prevent food poisoning. Blue cheese should be stored in the refrigerator, where it can be kept unopened for up to 3 months. Once opened, the cheese should be tightly wrapped and stored for up to 3 weeks. Freezing blue cheese can also extend its shelf life indefinitely.
In addition to proper storage, it is important to handle blue cheese safely to prevent contamination. This includes washing hands before and after handling the cheese, using clean utensils, and avoiding cross-contamination with other foods. It is also important to note that blue cheese should not be left out at room temperature for extended periods, as this can lead to the growth of harmful bacteria and increase the risk of food poisoning.
Overall, while blue cheese is a delicious and unique cheese variety, it is important to handle and store it properly to prevent food poisoning and ensure its safety for consumption.
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Frequently asked questions
Yes, blue cheese is made with mold. The mold on blue cheese is from the same family of spores used to make penicillin.
Yes, blue cheese is safe to eat. The mold on blue cheese is harmless to humans. However, blue cheese can still go bad, so it's important to practice basic food safety and store blue cheese properly.
Blue cheese is made by sprinkling mold on fresh sheep's milk cheese curds. The curds are then formed into a wheel of cheese and salt is added to preserve it. Holes are drilled into the cheese for aeration and then it is left to age in a cool, dark, damp place.
