Patrick Oconnell
Blue cheese is a general classification of cheese that has had cultures of the mold Penicillium added to create blue, blue-grey, or blue-green spots or veins throughout. Blue cheeses vary in flavor, color, and consistency. Some are mild, while others are pungent and sharp. They can be soft and spreadable or hard and
| Characteristics | Values |
|---|---|
| Color | Blue cheese varies in color from pale to dark |
| Flavor | Blue cheese varies in flavor from mild to strong, from slightly sweet to salty or sharp |
| Texture | Blue cheese varies in texture from liquid to hard. Some are soft and spreadable, and some are hard and crumbly |
| Milk | Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized |
| Mold | Blue cheese is made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. The most common mold used is Penicillium Roqueforti, but Penicillium Glaucum is also used. |
| Smell | Blue cheese has a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens |
| Origin | Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels that were favorable for the growth of harmless mold. |
| Piercing | The main method of making blue cheese is by piercing the cheese with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and promote the growth of blue mold. |
| Injection | While it is a common misconception that mold is injected into blue cheese, some varieties are injected with spores before the curds form, while others have spores mixed in with the curds after they form |
| Aging | Blue cheeses are typically aged in temperature-controlled environments such as caves |
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What You'll Learn
- Blue cheese is made by adding Penicillium mould to the cheese
- Blue cheeses vary in colour from pale to dark
- Blue cheese can be made from cow, goat, sheep or buffalo milk
- Blue cheese was discovered by accident when cheese was stored in a cave
- Blue cheese can be eaten by itself or spread, crumbled or melted
Blue cheese is made by adding Penicillium mould to the cheese
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added. This creates blue, blue-grey, or blue-green spots or veins throughout the cheese, and gives it a distinct smell. Blue cheeses vary in flavour from mild to strong, in colour from pale to dark, and in consistency from liquid to hard.
The process of making blue cheese involves adding Penicillium mould to the cheese. The first step is to form the curds, which are created when the enzyme rennet removes the hairy layer in the casein micelle. The casein micelles are then able to aggregate together when they collide with each other, forming the curds that can then be made into blue cheese. The curds are then ladled into containers to be drained and formed into a full wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with no pressure applied, and the moulds are inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative, and the cheese is brine salted or dry salted for 24-48 hours. The final step is ripening the cheese by ageing it. This fermentation period usually takes 60-90 days before the flavour of the cheese is typical and acceptable for marketing.
The mould itself is from one or more strains from the genus Penicillium. The two most common types of Penicillium mould used in blue cheese are Penicillium roqueforti and Penicillium glaucum, which require the presence of oxygen to grow. Therefore, the initial fermentation of the cheese is done by lactic acid bacteria, which are then killed by the low pH. The secondary fermenters, Penicillium roqueforti, then take over and break the lactic acid down, maintaining a pH in the aged cheese above 6.0.
Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The particular diets of the animals whose milk is used can also create variables in cheesemaking, as can the amount of piercing done to the wheels, how the cheese is ripened, and for how long.
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Blue cheeses vary in colour from pale to dark
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in blue, blue-grey, or blue-green veins. The colour of blue cheese can vary from pale to dark, and the mould itself can differ, with most types of blue cheese made with Penicillium Roqueforti, and Penicillium Glaucum also being a common option.
The mould is added to the cheese via piercing with stainless steel needles, which create crevices to allow oxygen to interact with the cultures in the cheese and encourage the mould to grow from within. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. The piercing method also allows air to reach the spores, promoting the development of the mould veins inside the cheese.
The colour of blue cheese is not the only varying factor; blue cheeses can differ in flavour from mild to strong, and from slightly sweet to salty or sharp. They also differ in consistency from liquid to hard, and in texture from soft and spreadable to hard and crumbly.
Some well-known blue cheeses include:
- Roquefort: A French sheep's milk blue cheese with a semi-hard and crumbly but creamy texture, and bright blue-green veins. It has a pungent smell and a sharp, salty, and acidic taste.
- Gorgonzola: An Italian blue cheese with a sharp, almost sour flavour and a creamy texture. It is inoculated with Penicillium Glaucum, which produces its characteristic blue-green veins.
- Stilton: An English blue cheese with a rich, savoury, and creamy flavour, and a hard and crumbly texture.
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Blue cheese can be made from cow, goat, sheep or buffalo milk
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added. This gives the final product its characteristic blue, or blue-grey veins and spots, as well as a distinctive smell. Blue cheese can be made from the milk of different animals, including cows, goats, sheep, and buffalo.
Cows produce more milk than any other animal—about 12 to 20 gallons a day. The milk contains a lot of lactose and water, and the flavors are often described as grassy and sweet. Because of the high water content, not much cheese is produced from cow's milk. Cow's milk cheeses can highlight the flavor of the grass the cows have grazed on, and common tasting notes include sweet cream, butterscotch, mushroom, and nuts.
Goat's milk cheeses generally fall into one of two categories: limestone-y and citrusy, or musky and barnyard-y. Goat's milk contains less of a protein called casein, which can make goat cheeses drier and crumblier than those made from cow's or sheep's milk.
Sheep produce yellow, creamy-colored milk with a slight shimmer due to its high protein and fat content. Cheeses made from sheep's milk are often slightly oily and a little golden in color, with barnyard-y and nutty flavors, and scents of dry grass. More cheese can be made from a gallon of sheep's milk than from cow's or goat's milk due to its high fat and sugar content.
Water buffalo milk is sweet, floral, and aromatic, often described as tasting of flowers, herbs, and grass. It has a clean "milky" flavor and is used to make cheese, although this is less common than the other types of milk.
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Blue cheese was discovered by accident when cheese was stored in a cave
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment favourable for the growth of harmless varieties of mould. The story goes that a young man, eating bread and cheese made from ewe's milk, left his meal in a cave after seeing a beautiful woman in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
The key to blue cheese’s distinctive flavour and appearance lies in this specific type of mould, Penicillium roqueforti. The mould breaks down the cheese’s proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes. The mould grows best in cool, humid environments, and so blue cheese is typically aged in temperature-controlled environments such as caves.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheeses vary in flavour from mild to strong, colour from pale to dark, and consistency from liquid to hard. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria such as Brevibacterium linens.
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 naturally occur during the aging 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 has captivated taste buds and ignited culinary passions for centuries. Its unique flavour profile and versatility have earned it a place of honour in the culinary world. From ancient civilizations to modern-day kitchens, blue cheese continues to inspire chefs and home cooks alike.
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Blue cheese can be eaten by itself or spread, crumbled or melted
Blue cheese is a versatile ingredient that can be eaten on its own or used as a spread, crumble, or melt. Its unique flavour, colour, and smell come from the addition of Penicillium mould cultures. Blue cheeses vary in flavour from mild to strong, in colour from pale to dark, and in texture from liquid to hard.
Blue cheese can be eaten by itself, as a snack or part of a cheeseboard. It can also be spread, for example on a flatbread or a sandwich. Blue cheese can be crumbled and sprinkled on top of salads, burgers, or pasta. It can also be melted on top of a burger or in a grilled cheese sandwich. Blue cheese can also be used to make dips or desserts, adding depth to sweet dishes.
Blue cheese is a general classification of cheese that includes many varieties. Some well-known types of blue cheese include Gorgonzola, Roquefort, Stilton, and Cambozola. Gorgonzola is one of the oldest known blue cheeses, originating in Italy around AD 879. It has an ultra-sharp, almost sour flavour and a creamy texture. Roquefort, according to legend, was one of the first blue cheeses, discovered when a young boy left his bread and cheese in a cave for months. Stilton, on the other hand, is a relatively new addition, becoming popular in the early 1700s.
Blue cheese is a versatile ingredient that can enhance a variety of dishes. Its strong flavour and creamy texture make it a popular choice for those who enjoy its distinctive taste. Whether eaten on its own or used as an ingredient, blue cheese adds a unique touch to any meal.
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Frequently asked questions
Yes, blue cheeses vary in color from pale to dark.
Gorgonzola, Roquefort, and Danish Blue Cheese are some blue cheeses that are described as having a lighter color.
Blue cheeses are made by adding cultures of the mold Penicillium, which creates blue-green spots or veins throughout the cheese.
Yes, while most blue cheeses use Penicillium Roqueforti, Penicillium Glaucum is also commonly used and results in a lighter blue color.
Blue cheeses vary in flavor from mild to strong, and in texture from soft and spreadable to hard and crumbly. If you're new to blue cheese, it's worth trying a few different varieties to see which you prefer.
