Kamil Perry
Blue cheese is made using Penicillium, a type of mould that's responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. However, blue cheese can still go bad, so it's important to practice basic food safety and store it properly. The mould on blue cheese is from the same family of spores used to make penicillin.
| Characteristics | Values |
|---|---|
| Safe for human consumption | Yes |
| Taste | Selected to taste good |
| Texture | Distinctive |
| Toxins | Does not produce toxins |
| Type of mold | Penicillium roqueforti |
| Other names | P. Roqueforti |
| Examples | Roquefort, Stilton, Danish Blue, Gorgonzola, Cabrales, Maytag Blue |
| Storage | Tightly wrapped in the refrigerator |
| Freezing | Can be frozen |
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What You'll Learn
Blue cheese gets its distinct flavour from the mould
Blue cheese is a semi-soft cheese produced by a mould called Penicillium roqueforti, which gives the cheese its unique flavour and aroma. The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis that leads to the formation of fatty acids. The action of Penicillium roqueforti converts these fatty acids into a group of molecules called ketones that give them a unique smell and flavour. The smell of the cheese depends on the type of ketone produced by the mould after it breaks down the fatty acids.
The mould that is used to make blue cheese does not produce any harmful substances and is safe for human consumption. The mould that builds up naturally on food is not safe to eat. However, unlike other types of mould, Penicillium roqueforti does not produce toxins and is considered safe to consume. 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.
Blue cheese, also known as blue-veined cheese, is identified by the growth of blue lines (called veins) that are characteristic of this type of cheese. These blue veins occur due to the growth of a type of fungus called Penicillium roqueforti, which gives the cheese its particular colour and taste. Blue cheese is widely grown in several countries, with each having its traditional method of preparation.
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Blue cheese mould doesn't produce toxins
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum, which are in the same family as the mould used to make the antibiotic penicillin. While some types of mould are dangerous and can produce harmful toxins, the mould in blue cheese does not produce toxins and is safe to consume.
The mould on blue cheese is selected with human consumption in mind. The mould greatly accelerates 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, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active—the grey and 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 mould in blue cheese is safe for human consumption and could even be healthy. However, blue cheese can go bad if it is not properly stored. To prevent this, it is important to store blue cheese away from other varieties of cheese in the refrigerator, tightly wrapped in parchment and beeswax paper, to prevent mould from spreading and to allow the cheese to breathe.
While blue cheese is made with mould, it is important to note that not all moulds are safe to consume. Mould that builds up naturally on food is not safe to eat. If blue cheese is not properly stored and there are any changes in its appearance or smell, it should be discarded, as consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
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Blue cheese can go bad if not stored properly
Blue cheese is made with mould—specifically, Penicillium roqueforti and Penicillium glaucum, which are in the same family as the mould that the antibiotic penicillin is made from. These moulds are chosen because they do not produce toxins that are harmful to humans.
However, blue cheese can go bad if not stored properly. It is best stored in a climate with high humidity—at least 80% humidity is recommended. It should be wrapped in a breathable material like parchment paper or placed in a Cheese Grotto, which self-regulates humidity and has a breathable back panel. If wrapped too tightly in plastic or paper, blue cheese can grow unwanted bacteria, which can make it inedible.
Blue cheese should be stored separately from other cheeses, as its mould spores can travel through the air and contaminate them. It should not be stored in plastic tupperware or wrapped in plastic or paper, as this can cause moisture to become trapped on the surface of the cheese, leading to its rapid degradation.
When purchasing blue cheese, avoid wedges that have excess moisture in the packaging, as this indicates that the cheese is past its prime. Blue cheese should not be eaten if it has pink or black mould, a soft fuzzy coating of mould, or excess moisture in the bottom of the container. Strong medicinal or perfumy flavours are also a sign that the cheese is past its prime.
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Blue cheese is made in labs and production facilities, not caves
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The cheesemaker can affect the outcome of a given blue cheese in terms of how much piercing they do to the wheels, how the cheese is ripened, and for how long. The main method of making blue cheese is a piercing method, where simple-looking white wheels are pierced with stainless steel needles that create crevices to allow oxygen to interact with the cultures in the cheese and enable the blue mold to grow from within.
The mold in blue cheese is from one or more strains from the genus Penicillium. Contrary to popular belief, these are not the same strains used to make antibiotics. Penicillium roqueforti and Penicillium glaucum do not produce toxins 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.
While the folklore of blue cheese suggests that it was discovered by accident, modern cheesemaking is an extremely controlled and intentional process. These days, most store-bought blue cheeses are made in labs and hygienic production facilities, not caves, where they simulate the dark, damp conditions. This is done to prevent other dangerous molds, fungi, and bacteria from growing on the cheese.
Some blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, carry a protected designation of origin, meaning they can bear their names only if they have been made in a particular region.
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Blue cheese is widely grown in several countries
Blue cheese is widely produced in several countries, including France, Italy, England, Spain, Canada, and the United States. Each country has its own unique varieties of blue cheese, which are made using specific methods and ingredients, resulting in distinct flavours, textures, and aromas.
France is known for its renowned Roquefort cheese, which is said to have originated in the Rouergue region of southern France over a millennium ago. The story goes that a shepherd accidentally left his lunch of rye bread and sheep's milk cheese in a cave, only to discover it months later covered in a thick layer of the Penicillium roqueforti mould that gives Roquefort its distinctive flavour and blue veins. Other well-known French blue cheeses include Fourme d'Ambert, Pavé d'Aurillac, and Saint Agur.
Italy is famous for its Gorgonzola cheese, which originated in the village of the same name. Gorgonzola is a whole milk, white, and "uncooked" cheese that is inoculated with Penicillium glaucum, resulting in blue-green veins and a distinct odour. Italy also has its own protections for blue cheeses, such as the Denominazione di Origine Protetta.
England is known for its Stilton cheese, which is a relatively new addition to the world of blue cheese, becoming popular in the early 1700s. Stilton is often made in the central counties of England and is considered a favourite in many countries.
Spain offers its own unique blue cheese, such as Cabrales, which is known for its strong flavour, and Valdeon, a mixture of cow and goat milk wrapped in chestnut leaves.
Canada, under the regulation of the Canadian Food Inspection Agency, has specific standards for blue cheese production, including maximum moisture content and minimum milk fat percentages.
The United States produces Maytag Blue, which ripens in the hillside caves of Iowa, contributing to its distinct flavour and characteristics.
While the methods and locations vary, the one constant is the use of mould to create the distinctive blue veins and flavour profiles that define blue cheese.
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Frequently asked questions
Yes, the mold in blue cheese is generally safe for human consumption. The mold in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, does not produce toxins and is selected with human consumption in mind.
Blue cheese is not the only moldy cheese that is safe to eat. Many other types of cheese, such as Camembert, Brie, and Langres, are also safe to consume with mold. However, it is important to note that the mold in blue cheese is deliberately added to give it a distinctive texture, taste, and appearance, and these molds are chosen to be safe for human consumption.
Blue cheese can go bad if it is not stored properly. It is important to wrap it tightly and refrigerate it, and it should be discarded if there are any changes in its appearance, smell, or texture. Fuzzy white, green, pink, or grey spots on the surface or a strong ammonia-like odor may indicate spoilage.
Yes, freezing blue cheese is a safe way to store it indefinitely. However, freezing may slightly alter its texture and appearance.
No, it is generally not safe to eat moldy cheese other than those that are made with mold as part of the cheese-making process, such as blue cheese and some other mold-ripened cheeses. Mold that builds up naturally on food due to spoilage is not safe to eat and may contain harmful toxins.
