Frederic Melton
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould. Unlike other types of mould, the Penicillium used to produce blue cheese does not produce toxins and is safe to consume. The mould on blue cheese comes from the same spores that Penicillin is made from. Blue cheese is widely grown in several countries, with each having its traditional method of preparation.
| Characteristics | Values |
|---|---|
| Type of mold | Penicillium roqueforti |
| Mold family | Same as the one used to make Penicillin |
| Food spoilage | Can cause food poisoning if consumed when spoiled |
| Appearance | White and blue marbling |
| Texture | Smooth, creamy, crumbly, moist, sharp, salty, intense, intricate, rich, nutty, delicate, luxurious |
| Taste | Mild, sharp, tangy, unique, distinct, intricate, complex, intense, amazing, strange |
| Smell | Odd, distinct, unusual, unique, strong |
| Safe to consume | Yes, if stored properly |
| Storage | Tightly wrapped in the refrigerator for 3-4 weeks; can be frozen |
| Health benefits | Could be healthy |
| Mycotoxins | Does not produce toxins |
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What You'll Learn
- Blue cheese is made using Penicillium, a type of mold that is safe to eat
- The mold Penicillium is added after the curds have been drained and the cheese wheels are rolled
- Blue cheese gets its distinct smell and flavor from the breakdown of fat through a process called lipolysis
- Blue cheese should be stored properly and food safety practices should be followed to prevent food poisoning
- Blue cheese is best paired with grapes, honey, red wine, apples, and walnuts
Blue cheese is made using Penicillium, a type of mold that is safe to eat
Blue cheese is made using Penicillium, a type of mould that is safe to eat. It is a variety of mould that belongs to the same family as the one used to make penicillin. The mould is responsible for the distinct taste, smell, and appearance of blue cheese. While some people enjoy the strong flavour and smell of blue cheese, others dislike it for the same reasons, describing it as tasting "like feet".
Blue cheese is made by adding the mould culture to milk from cows, goats, or sheep. The milk is then left to age for 2–3 months before it’s ready to be consumed. To turn the cheese blue, oxygen must reach the inside of the cheese, which is often done by piercing the cheese with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages.
The mould in blue cheese does not produce toxins and is safe to consume. However, blue cheese can still go bad, so it is important to practice basic food safety and store blue cheese properly. Consuming spoiled blue cheese can cause food poisoning, which can lead to symptoms such as nausea, vomiting, diarrhoea, and stomach cramps.
The discovery of blue cheese is often attributed to a legend that takes place over a millennium ago in the Rouergue region of southern France. According to the legend, a shepherd left his lunch of bread and cheese in a cave while tending to his flock. When he returned months later, he found that his cheese had been infested with Penicillium roqueforti, a mould that was naturally growing in the cave.
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The mold Penicillium is added after the curds have been drained and the cheese wheels are rolled
Blue cheese is made using a type of 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 process of making blue cheese involves adding Penicillium after the curds have been drained and the cheese wheels are rolled. This is a crucial step in the cheesemaking process, as it gives rise to the characteristic features of blue cheese.
During the production of blue cheese, the addition of Penicillium mould plays a pivotal role in developing the cheese's unique attributes. After the curds are drained and the cheese wheels are formed, the introduction of Penicillium initiates a series of biochemical reactions. One of the key processes is proteolysis, where the mould releases enzymes that break down the cheese's proteins, known as casein. This activity results in the formation of amino acids, lending a creamy texture to the cheese, especially around the areas with the highest concentration of amino acids—the grey and blue veins.
Furthermore, the presence of Penicillium mould triggers another significant biochemical event called lipolysis. This process catalyses the release of specific enzymes, leading to the creation of free fatty acids and the liberation of methyl ketone. Lipolysis is responsible for the distinct blue colouration, pungent smell, and sharp flavour characteristic of blue cheese. The type of ketone produced by the mould during the breakdown of fatty acids influences the cheese's aroma.
The addition of Penicillium mould is not only essential for the sensory attributes of blue cheese but also for its extended shelf life. The mould inhibits the growth of other undesirable microorganisms, thereby slowing down the spoilage process. This property of Penicillium contributes to the overall safety and longevity of blue cheese when properly stored. However, it is crucial to practice food safety and store blue cheese correctly to prevent spoilage and the potential risk of food poisoning.
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Blue cheese gets its distinct smell and flavor from the breakdown of fat through a process called lipolysis
Blue cheese is made using Penicillium, a type of mould that gives it its distinct taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The mould in blue cheese is from the same spores that Penicillin is made from.
Blue cheese gets its distinct smell and flavour from the breakdown of fat through a process called lipolysis. This process leads to the formation of fatty acids, which are then converted into a group of molecules called ketones, giving blue cheese its unique smell and flavour. The specific type of mould used in blue cheese production is Penicillium roqueforti, which is a type of fungus. This mould creates the characteristic blue veins in the cheese and is responsible for its distinct aroma.
During the cheesemaking process, Penicillium is added after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2-3 months before it is ready to be consumed. Throughout the ripening process, the temperature and humidity in the room are monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The cheese loaves are also punctured to create small openings for air to penetrate, supporting the growth of Penicillium roqueforti cultures and the formation of blue veins.
The distinct flavour and aroma of blue cheese are attributed to the metabolic products of Penicillium roqueforti, including methyl ketones such as 2-pentanone, 2-heptanone, and 2-nonanone. These ketones give blue cheese its unique smell and taste. Additionally, the bacteria Brevibacterium linens, found in blue cheese, is the same bacteria responsible for foot and body odour, further contributing to its distinct aroma.
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Blue cheese should be stored properly and food safety practices should be followed to prevent food poisoning
Blue cheese is made using Penicillium, a type of mold that is responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume. However, blue cheese can still go bad if it is not stored properly, and consuming spoiled blue cheese can cause food poisoning. Therefore, it is important to follow food safety practices and store blue cheese correctly to prevent food poisoning.
Food poisoning can cause unpleasant symptoms such as nausea, vomiting, diarrhea, stomach cramps, chills, and headache. These symptoms can range from mild to severe and can last for several days. Blue cheese, like other soft cheeses, can be contaminated with bacteria such as Clostridium botulinum, Listeria monocytogenes, Salmonella, and Staphylococcus aureus, which can lead to food poisoning. Therefore, it is crucial to handle and store blue cheese properly to prevent the growth of harmful bacteria.
To store blue cheese properly, it should be tightly wrapped or placed in a reusable container and refrigerated. When properly stored, blue cheese can last 3-4 weeks in the refrigerator. Freezing blue cheese can also extend its shelf life, but it may slightly alter its texture and appearance. Frozen blue cheese can be safely consumed but may have a different texture and look.
In addition to proper storage, food safety practices should be followed when handling blue cheese. This includes practicing good hygiene, such as washing hands and surfaces before and after handling cheese, and ensuring that blue cheese is not left at room temperature for extended periods. It is also important to consume blue cheese before its expiration date and to inspect it for any signs of spoilage, such as changes in appearance, texture, or smell. If the cheese has developed fuzzy white, green, pink, or grey spots, or has a strong ammonia-like odor, it should be discarded.
By storing blue cheese properly and following food safety practices, the risk of food poisoning can be significantly reduced, allowing consumers to safely enjoy the unique flavor and texture of blue cheese.
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Blue cheese is best paired with grapes, honey, red wine, apples, and walnuts
Blue cheese is made using Penicillium, a type of mould that is responsible for its distinctive 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 proper food storage and safety.
When it comes to pairings, blue cheese is incredibly versatile. Its unique flavour profile can be enhanced by a variety of ingredients, making it a favourite for many culinary creations. Here are some classic and intriguing combinations that showcase the versatility of blue cheese:
Grapes, Honey, and Walnuts:
- The natural sweetness of grapes beautifully offsets the salty, pungent notes of blue cheese.
- Honey, with its sticky sweetness, is the perfect counterpart to salty blues. Drizzle some creamed honey on a cracker or baguette topped with blue cheese for a delightful bite.
- Walnuts provide a crunchy texture and a subtle nutty flavour that pairs harmoniously with blue cheese. Try a salad with walnuts, blue cheese, and autumn/winter fruits like pears or persimmons.
Red Wine and Apples:
- Red wine, with its rich and bold flavours, can stand up to the strong character of blue cheese. A glass of red wine alongside a blue cheese platter creates an indulgent experience.
- Apples, with their crisp texture and sweet-tart flavour, provide a refreshing contrast to the richness of blue cheese. Try crumbling blue cheese over apple slices or even warm apple pie for a unique dessert.
Blue cheese also pairs well with other ingredients such as dark chocolate, butter, and various meats. Its versatility in both sweet and savoury applications makes blue cheese a favourite for salads, baked potatoes, burgers, and even pizza. So, feel free to experiment and discover your favourite combinations!
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Frequently asked questions
Blue cheese mold is a type of mold called Penicillium roqueforti, a blue mold typical of cheeses such as Roquefort, Danish Blue, Stilton, and Gorgonzola.
Blue cheese mold is made by sprinkling the Penicillium roqueforti inoculum on top of the curds along with Brevibacterium linens. The curds are then knit in molds to form cheese loaves with an open texture.
Unlike other types of mold, the types of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume. However, blue cheese can still go bad if it is not stored properly, so it is important to practice basic food safety and store it tightly wrapped in the refrigerator.
The characteristic flavor of blue cheese tends to be sharp and salty. The distinct smell and appearance of blue cheese are also due to the Penicillium mold.
