Andy Montoya
Blue cheese is made from the milk of various animals, including cows, sheep, goats, and even buffalo. The type of milk used, along with other factors such as the diet of the animals and the cheesemaking techniques employed, contribute to the wide variety of blue cheeses available. Blue cheese gets its characteristic blue-green veins from the Penicillium mold, which is added to the cheese during production. The process of piercing the cheese with needles or skewers allows oxygen to reach the inside, facilitating the growth of the blue mold and giving blue cheese its distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Animal | Cow |
| Goat | |
| Sheep | |
| Buffalo | |
| Milk Type | Raw |
| Pasteurized |
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What You'll Learn
Blue cheese is made from cow, goat, sheep or even buffalo milk
Blue cheese is made from cow, goat, sheep, or even buffalo milk. It is a generic term used to describe cheese produced with pasteurized milk and ripened with cultures of the mold penicillium. The cheesemaking process involves pasteurizing raw milk, then adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to coagulate the milk, and the curds are cut and drained to form wheels. The cheese is then salted and spiked with stainless steel rods to encourage the growth of the mold and the development of its distinctive flavor and texture.
Blue cheese generally has a salty, sharp flavor and a pungent aroma. Its unique taste and texture depend on several factors, including the type of milk used, the animal's diet, and the cheesemaking techniques employed. The cheesemaker's specific methods, such as the amount of piercing, the ripening process, and the formation of a rind, can also significantly impact the final product.
There are several varieties of blue cheese, including English Stilton, French Roquefort, and Italian Gorgonzola, each with its distinct characteristics. For example, young Gorgonzola is soft, buttery, and creamy, while aged versions are earthier and more pungent. Blue Stilton, produced in the English Midlands, has a moist, crumbly texture and a rich, creamy, nutty, and salty flavor. Roquefort, a French classic, is made from sheep's milk and is known for its complex, intense flavor and moist texture.
The history of blue cheese is intriguing, dating back to the 7th century when it is believed to have originated in a cave outside the village of Roquefort in France. Legend has it that a shepherd forgot his lunch of bread and cheese in the cave, and when he returned, the cheese had become infested with penicillium roqueforti, the mold that gives blue cheese its distinctive character.
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The cheese curds are cut and drained to form a wheel
Blue cheese is made from cow's, sheep's, or goat's milk. The process of making blue cheese involves cutting and draining the cheese curds to form a wheel.
Cheese curds are the small, leftover bits of cheese that are formed when the milk is coagulated and cut, separating the liquid (whey) from the solids (curds). The process of creating cheese curds involves several steps, including coagulation, cutting, cooking, and draining. First, microbial rennet, a coagulating agent, is added to the milk to thicken it and initiate the formation of curds. The milk is then cut into curds using curd knives or wires, creating quarter-inch cubes of soft and fragile curds. These curds are then cooked slowly and carefully, with the temperature in the vat raised from 90 degrees to 102 degrees Fahrenheit. During the cooking process, the curds continue to release whey and firm up. Once the curds are cooked, they are separated from the whey and cut into smaller slabs, which are turned and stacked to release more whey and create a denser texture through a process called cheddaring.
The cheddared slabs are then fed through a curd mill, which cuts them into finger-sized bits or small granules called cheese curds. These cheese curds can be eaten fresh, as they have a mild and cheddar-like flavor, and are considered a delicacy in some regions. However, if the curds are intended for making blue cheese, they undergo further processing. The curds are ladled into containers and drained to form a full wheel of cheese. At this stage, Penicillium roqueforti, a type of mold, is sprinkled on top of the curds, contributing to the characteristic blue-green veins of blue cheese. The curds are then knit in molds to form cheese loaves with an open texture, allowing for air gaps between the curds. Whey drainage continues for 10 to 48 hours without applying pressure, and the molds are frequently inverted to facilitate this process.
Salt is added to the cheese to enhance flavor and act as a preservative. The cheese is then left to age for 60 to 90 days, during which time the blue veins develop and the distinctive flavor of blue cheese intensifies. The signature blue veins are created through a process called "needling," where the cheese is pierced with stainless steel rods to allow oxygen circulation and encourage the growth of mold. This process also softens the texture of the cheese. Overall, the transformation of curds into a wheel of blue cheese involves a series of intricate steps, each contributing to the unique flavor, texture, and appearance of the final product.
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Penicillium roqueforti is sprinkled over the cheese
Blue cheese is made from cow's, sheep's, or goat's milk. The process of making blue cheese involves pasteurizing raw milk and then adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is added to help coagulate the milk, and the curds are cut to release the whey. The curds are then drained and formed into wheels.
At this stage, Penicillium roqueforti is sprinkled over the cheese, and the cheese is salted to prevent spoilage. This fungus is commonly found in nature and can be isolated from soil or decaying organic matter. It is particularly well-adapted to the conditions encountered during blue cheese manufacture, including low oxygen levels and temperatures.
The cheese is then left to age for 60 to 90 days. The blue veins characteristic of this type of cheese are created during the early aging stage when the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process softens the texture and develops the distinctive blue flavor of the cheese. The mold cultures and needling contribute largely to the flavor and texture of blue cheese, but other factors, such as the type of milk used and the diet of the animal, also play a role.
Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content. It is a good source of protein, calcium, and phosphorous. Some well-known varieties of blue cheese include English Stilton, French Roquefort, and Italian Gorgonzola.
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The cheese is salted to prevent spoilage
Blue cheese is made from cow's, sheep's, or goat's milk. It gets its name from the bluish or greenish veins of mold that run through it. This mold is usually Penicillium roqueforti, which is sprinkled over the cheese curds and is responsible for the distinctive blue flavour.
Once the milk has been pasteurized and acidified by adding a starter culture, rennet is added to coagulate the milk and form curds. The curds are then cut to release the whey, drained, and formed into wheels. At this stage, the Penicillium roqueforti is added, and the cheese is salted to prevent spoilage.
Salt is added to blue cheese primarily to act as a preservative, preventing spoilage through brine salting or dry salting for 24-48 hours. Salt inhibits microbial growth, and cheeses with higher salt levels are less prone to spoilage from bacteria. Salt also provides flavour to the cheese.
The final step in making blue cheese is ripening, or aging, the cheese. This process takes 60-90 days, during which time the cheese develops its typical blue flavour and texture. The blue veins are created by piercing the cheese with stainless steel rods to let oxygen circulate and encourage the growth of the mold.
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The cheese is left to age for 60-90 days
Blue cheese is made from a variety of animal milks, including cow, goat, sheep, and even buffalo milk. The process of making blue cheese involves several steps, and one of the most important steps is aging the cheese. After the curds have been formed and drained, the cheese is then left to age for 60 to 90 days. This aging period is crucial for the development of the characteristic blue cheese flavor and texture.
During the aging process, the cheese is exposed to controlled temperature and moisture levels, encouraging the growth of mold. The cheese is also "spiked" with stainless steel rods or thin needles to create air tunnels, allowing oxygen to circulate and promoting the growth of the blue mold, Penicillium roqueforti. This needling technique softens the texture and enhances the flavor of the cheese.
The aging process not only contributes to flavor development but also affects the texture and appearance of the cheese. As the blue mold matures, it creates the distinctive blue-green veins that give blue cheese its name. The length of the aging period can vary, but 60 to 90 days is a common timeframe for blue cheese to develop its typical flavor and texture.
The aging process also influences the sharpness and pungency of blue cheese. During this time, the metabolism of the blue mold breaks down fatty acids, forming ketones that contribute to the richer flavor and aroma of the cheese. The type of milk used, the diet of the animals, and the cheesemaking techniques employed also play a role in the final product.
After the aging process, blue cheese can be stored and enjoyed in various dishes. It can be wrapped and refrigerated for up to three weeks or frozen for up to three months. Blue cheese adds a unique dimension to dressings, sauces, soups, and salads, offering a sharp and creamy flavor profile.
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Frequently asked questions
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo.
Blue cheeses made from cow's milk include Blue Stilton, Gorgonzola, Danablu, and Roquefort.
Roquefort is a well-known example of a blue cheese made from sheep's milk.
