Bushra Griffith
Blue cheese is a type of cheese made using a mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould on blue cheese is from the same family of spores used to make penicillin. The legend of blue cheese's discovery revolves around a shepherd in southern France who left his lunch of rye bread and sheep's milk cheese in a cave for months, only to find it transformed by a thick layer of mould when he returned. This mould, Penicillium roqueforti, is commonly used to make blue cheese along with Penicillium glaucum.
| Characteristics | Values |
|---|---|
| Is the mold in blue cheese alive? | Yes |
| Is blue cheese safe to eat? | Yes, if consumed in moderation. |
| What type of mold is used in blue cheese? | Penicillium roqueforti and Penicillium glaucum |
| Are there other molds that are safe to consume? | Yes, not all molds produce toxins harmful to humans. |
| How is blue cheese made? | By encouraging the growth of mold on rye bread and sprinkling the mold on fresh cheese curds. |
| How long does blue cheese last? | 3-4 weeks in the refrigerator if wrapped properly. |
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What You'll Learn
Blue cheese is made using Penicillium, a type of mould
The process of making blue cheese involves adding Penicillium roqueforti or Penicillium glaucum inoculum to the curds after they have been drained and formed into wheels. The curds are then knit in moulds to form cheese loaves with an open texture. This is followed by whey drainage, with the moulds inverted frequently to promote drainage. Salt is added to the cheese to enhance flavour and act as a preservative. Finally, the cheese is aged for 2-3 months to allow for the development of its distinct blue cheese flavour.
The Penicillium mould greatly accelerates the processes that create the unique characteristics of blue cheese. It produces enzymes that release amino acids, which break down the cheese's proteins (casein), making the cheese creamy near the active amino acids, which are found in the grey-blue veins. Penicillium roqueforti also triggers another biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its distinct blue colour, sharp flavour, and odd smell.
The discovery of blue cheese is often attributed to a legend that took place over a millennium ago in the Rouergue region of southern France. According to the legend, a shepherd left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. Months later, he found his lunch untouched except for a thick layer of mould. The damp limestone caves in this region are filled with naturally occurring Penicillium roqueforti mould spores, which are now commonly used in cheesemaking.
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Penicillium does not produce toxins and is safe to consume
Blue cheese is made using Penicillium, a type of mould that is responsible for its unique taste, smell, and appearance. Unlike other types of mould, the types of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume.
Penicillium is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce penicillin, a molecule that is used as an antibiotic, which kills or stops the growth of certain kinds of bacteria. According to the Dictionary of Fungi (10th edition, 2008), the widespread genus contains over 300 species.
The types of Penicillium used in cheesemaking include Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese, English Blue Stilton cheese, Gorgonzola cheese, and Cambozola. Another type is Penicillium glaucum, which is also commonly used. These types of Penicillium do not produce toxins by themselves and are not dangerous to humans. When these safe Penicillin varieties come into contact with cheese, they accelerate processes that create the unique look, texture, and taste of blue cheese.
It is important to note that while the Penicillium mould used in blue cheese production is safe to consume, blue cheese can still spoil if not properly stored. Basic food safety practices should be followed, and blue cheese should be discarded if there are any changes in its appearance or smell. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould.
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Blue cheese can go bad if not stored properly
Blue cheese is made with mould, specifically Penicillium roqueforti (and, less commonly, Penicillium glaucum), which is safe for human consumption. These types of mould are selected with human consumption in mind and do not produce toxins harmful to humans. In fact, the mould on blue cheese is from the same family of spores used to make penicillin.
However, blue cheese can go bad if not stored properly. The best way to tell if blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled. If blue cheese is slimy, gritty, or has grey, green, pink or white mould, spots, or fuzz, it has gone bad. The colder the blue cheese is kept, the longer it will stay fresh. It is recommended to store it in the refrigerator at a temperature of 46°F–55°F (or 8°C–13°C). To keep it fresh for as long as possible, the refrigerator temperature should not be set above 40°F (4°C).
To store blue cheese, it should be wrapped well so that it doesn't dry out, but it should also be given some breathing room. It is recommended to first wrap the cheese in wax or parchment paper. Then, place plastic wrap or foil over the paper to ensure that it won't dry out. If storing in the freezer, place the double-wrapped cheese into a plastic freezer bag to protect it from freezer burn. If you're concerned about the cheese picking up the scent or flavours of other items in the refrigerator, you may want to place it in an airtight container after it's been wrapped for additional protection.
Blue cheese typically has a shelf life of one to six months, depending on its packaging, and it usually retains quality for a couple of extra weeks. Once the package is opened, it is recommended to finish the cheese within three to four weeks.
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Blue cheese gets its distinct taste, smell, and appearance from Penicillium
Blue cheese is a type of cheese that is made using cultures of Penicillium, a type of mould. Many cheeses, including blue cheese, deliberately use mould to give them a distinctive texture and taste. These moulds are selected with human consumption in mind, meaning that they do not produce toxins harmful to humans.
The mould on blue cheese is from the same family of spores used to make penicillin. Penicillium roqueforti and Penicillium glaucum are both moulds that require the presence of oxygen to grow. Unlike other moulds, these two types of mould do not produce toxins by themselves and are not dangerous to humans. When these safe penicillin varieties come into contact with cheese, they significantly speed up the processes that create the unique look, texture, and taste of blue cheese.
Penicillium roqueforti produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process is called proteolysis, and it makes the cheese creamy, especially near where the amino acids are most active—the grey-blue veins. In addition, Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour.
The total ketone content is constantly monitored throughout the ripening process, as the distinctive flavour and aroma of blue cheese come from methyl ketones. Penicillium roqueforti is responsible for the greenish-blue mouldy aspect of blue cheese, and it produces several mycotoxins. While mycotoxins like roquefortine, isofumigaclavine A, mycophenolic acid, and ferrichrome are present at low levels, penicillic acid and PR toxin are unstable in the cheese. The instability of the PR toxin and the lack of optimal environmental conditions (temperature, aeration) for the production of PR toxin and roquefortine mean that health hazards due to Penicillium roqueforti metabolites are considerably reduced. Additionally, mycotoxin contamination occurs at low levels, and large quantities of cheese are rarely consumed, suggesting that the hazard to human health is unlikely.
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Blue cheese was discovered by accident
The discovery of blue cheese is believed to have been a happy accident. Legends say that a shepherd in the Rouergue region of southern France stumbled upon it when he left his lunch—rye bread and sheep's milk cheese—in a cave while tending to his flock. When he returned months later, he found his lunch untouched except for a thick layer of mould. Feeling adventurous (or very hungry), he took a bite.
This particular mould, Penicillium roqueforti, is from the same family of spores used to make penicillin. Unlike other moulds, it does not produce toxins and is not harmful to humans. When it comes into contact with cheese, it accelerates processes that create the unique look, texture, and taste of blue cheese.
Today, blue cheese is made by introducing Penicillium roqueforti to the cheesemaking process. This can be done by injecting the mould into the cheese or by allowing it to occur naturally during the ageing process. The cheese is then aged in a cool, humid environment, allowing the mould to grow and develop its distinctive flavour and appearance.
Blue cheese is believed to have originated in ancient times when cheesemaking was an integral part of everyday life. People experimented with different methods of preserving milk, and the introduction of mould to the cheesemaking process was a fortuitous accident.
Over time, blue cheese has become a beloved delicacy in various regions, including Roquefort and Gorgonzola in France, Stilton in England, and Castelmagno in Italy. Each region has developed its unique interpretation of this culinary masterpiece, with different flavours, textures, and interpretations.
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Frequently asked questions
Yes, the mold in blue cheese is alive and is called Penicillium roqueforti. It is from the same family of spores used to make penicillin.
Blue cheese is made using mold and is safe to eat. However, blue cheese can go bad if not stored properly. It is important to practice basic food safety and store blue cheese in the refrigerator, tightly wrapped.
Blue cheese is made by sprinkling mold on top of drained curds and then shaping them into wheels. The cheese is then salted and drilled with holes for aeration. Finally, it is left to age in cool, dark, and damp conditions to encourage the growth of mold.
Unlike other types of mold, Penicillium roqueforti does not produce toxins and is safe for human consumption. It is added to cheese in controlled facilities to create the unique taste, texture, and appearance of blue cheese.
Yes, there are many varieties of blue cheese such as Roquefort, Stilton, Danish Blue, Gorgonzola, and Cambozola, each with its own unique characteristics and history.
