Frederic Melton
Blue cheese is a pungent, versatile ingredient that is commonly used in dishes such as quiches, pizzas, and salads. It is made from pasteurized or unpasteurized cow's, goat's, or sheep's milk. The blue spots in blue cheese are blue-green mold veins that are created by piercing the cheese with stainless-steel rods to let oxygen circulate and encourage the growth of the Penicillium roqueforti mold. This mold is responsible for the distinct taste, smell, and appearance of blue cheese.
| Characteristics | Values |
|---|---|
| Type of mold | Penicillium roqueforti |
| Other names | Blue-veined cheese, Roquefort, Gorgonzola, Stilton |
| Mold color | Green, grey, blue, or dark |
| Texture | Softened during the maturation process |
| Odor | Pungent |
| Spoilage indicators | Fuzzy white, green, pink, or grey spots; strong odor of ammonia |
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What You'll Learn
- Blue cheese is made using a type of mould called Penicillium roqueforti
- The mould is added to milk and incubated for 3-4 days
- The cheese is punctured to create openings for air to penetrate and support mould growth
- The mould is not harmful and helps inhibit the growth of harmful bacteria
- Blue cheese can still go bad, so it should be stored properly
Blue cheese is made using a type of mould called Penicillium roqueforti
The first phase of production involves preparing a Penicillium roqueforti inoculum. This is achieved by using a freeze-dried Penicillium roqueforti culture. Although this mould can be found naturally, cheese producers today use commercially manufactured Penicillium roqueforti. The mould is first washed from a pure culture agar plate, which is then frozen. Salt, sugar, or both are then added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with the mould.
The solution is then incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days. Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added. Next, modified milk fat is added, which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids, which is essential for rapid flavour development in blue cheese.
Once the curds have been ladled into containers to drain and form into a wheel of cheese, the Penicillium roqueforti inoculum is 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. However, the moulds are inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative so that the cheese does does not spoil. The final step is ripening the cheese by ageing it. This process usually takes 60–90 days before the flavour of the cheese is typical and acceptable for marketing.
During the ripening process, the temperature and humidity of the room are monitored to ensure the cheese does not spoil or lose its optimal flavour and texture. The ripening temperature is generally around eight to ten degrees Celsius with a relative humidity of 85–95%. At the beginning of this process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
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The mould is added to milk and incubated for 3-4 days
The blue spots in blue cheese are the result of a culturing process involving Penicillium roqueforti, a type of mould. This mould is essential to the production of blue cheese and is responsible for its distinct taste, smell, and appearance.
To make blue cheese, the mould is first prepared by washing it from a pure culture agar plate, which is then frozen using a freeze-drying process. Salt, sugar, or a combination of the two is then added to autoclaved, homogenised milk in a sterile solution. This mixture is then inoculated with the Penicillium roqueforti mould.
The solution is then incubated for 3 to 4 days at a temperature between 21–25 °C (70–77 °F). This incubation period is crucial for the development of the distinct flavour and aroma associated with blue cheese. The mould grows and proliferates during this time, contributing to the formation of the blue veins characteristic of the cheese.
After the initial incubation, more salt and/or sugar is added, and the aerobic incubation is continued for an additional 1 to 2 days. This extended incubation period further enhances the flavour development and encourages the growth of the mould.
Overall, the mould incubation process in blue cheese production takes 3 to 4 days for the initial phase, followed by an additional 1 to 2 days for the second phase. This two-step process ensures the proper growth of the mould and the development of the desired flavour, aroma, and appearance of blue cheese.
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The cheese is punctured to create openings for air to penetrate and support mould growth
Blue cheese is a pungent variety of cheese known for its strong smell and distinct flavour. It is made from cow's, goat's, or sheep's milk and is ripened with cultures of the mould Penicillium roqueforti. This mould is responsible for the characteristic greenish-blue veins that run through the cheese, giving it its name.
The process of making blue cheese involves six standard steps, similar to other types of cheese. However, additional ingredients and processes are required to create its unique properties. One of the critical steps in creating blue cheese is puncturing the cheese loaves to create small openings. This step allows air to penetrate the cheese and supports the growth of the aerobic Penicillium roqueforti cultures, which are essential for the formation of blue veins.
The cheese is punctured with stainless-steel rods during the maturation process. This process of "spiking" the cheese promotes oxygen circulation, facilitating the growth of the mould. It also contributes to the softening of the cheese's texture and the development of its distinctive flavour. The openings created by the puncturing allow air to circulate within the cheese, providing the necessary oxygen for the mould to thrive.
The puncturing process is carefully controlled to ensure the optimal development of the blue veins. The size and depth of the openings are crucial, as they directly impact the amount of oxygen that reaches the mould. Too much oxygen can lead to excessive mould growth, while too little oxygen can hinder the formation of the blue veins. Therefore, cheese makers must carefully monitor the process to achieve the desired level of veining.
By creating openings in the cheese, the puncturing process also helps regulate the temperature and humidity during the ripening stage. This regulation prevents the cheese from spoiling and ensures that it develops the desired flavour and texture. The openings allow air circulation, preventing the build-up of excess moisture and heat, which could otherwise create an unsuitable environment for the mould to grow and negatively impact the cheese's quality.
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The mould is not harmful and helps inhibit the growth of harmful bacteria
Blue cheese is made using a type of mould called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. The mould is carefully cultivated and introduced during the cheese-making process to create the characteristic blue veins or spots throughout the cheese. This mould is not harmful and plays a beneficial role in inhibiting the growth of harmful bacteria.
Penicillium roqueforti is a specific type of mould that is safe for human consumption and is intentionally added to blue cheese. During the maturation process, the cheese is punctured or "spiked" with stainless-steel rods to create small openings that allow air to circulate and promote the growth of the mould. This mould is not the same as the one that can spoil other foods.
The presence of Penicillium roqueforti mould in blue cheese helps prevent the growth of harmful bacteria. This contributes to the safety and extended shelf life of the cheese. By inhibiting the growth of harmful bacteria, the mould helps prevent food spoilage and the associated risks of foodborne illnesses.
Additionally, the mould plays a crucial role in developing the unique flavour and texture of blue cheese. The veins of mould create different hues, ranging from blue to green or even dark spots, contributing to the cheese's distinct appearance. The mould also interacts with the cheese during the maturation process, resulting in the formation of methyl ketones, which give blue cheese its characteristic pungent aroma and flavour.
While the Penicillium roqueforti mould in blue cheese is safe and beneficial, it is important to practice proper food safety and storage practices. Blue cheese can still spoil, and certain types of mould that may grow on it can produce mycotoxins, which are toxic to humans. Therefore, it is essential to store blue cheese properly and consume it before its expiration date to prevent the growth of harmful bacteria or mould.
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Blue cheese can still go bad, so it should be stored properly
Blue cheese gets its distinct taste, smell, and appearance from a type of mold called Penicillium, specifically, Penicillium roqueforti. To make blue cheese, the curds are ladled into containers, drained, and formed into a full wheel of cheese. Then, the Penicillium roqueforti inoculum is sprinkled on top of the curds. The cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
Blue cheese can be tricky to store. The cheese paste is often delicate, with its pierced blue veining, making it more susceptible to oxidation and loss of surface moisture. If you wrap blue cheese too tightly in plastic or cheese paper, it can grow unwanted bacteria (usually pinkish in color) due to trapped moisture on the paste, which can make it inedible. Blue cheese likes to be stored in a high-humidity environment. If you're storing blue cheese in the fridge, it's best to keep it in a breathable container that's not made of plastic or paper, so that moisture doesn't get trapped on the surface of the cheese.
If you're storing blue cheese on the counter, it's important to let fresh air get to the cheese. You can do this by keeping it in a traditional cheese dome and lifting the dome now and then to let fresh air in. Many cheese enthusiasts keep their cheese on the counter during the week they'll be enjoying it. This way, the flavor and texture of the blue cheese are ready to eat at any moment, eliminating the need to take the cheese out of the fridge an hour before eating.
It's worth noting that blue cheese can still go bad, so it's important to practice basic food safety. Fuzzy white, green, pink, or grey spots growing on the surface of blue cheese may indicate that it has gone bad. Additionally, cheese that develops a strong odor similar to ammonia may be spoiled. Consuming spoiled blue cheese can cause food poisoning, which can cause nausea, vomiting, diarrhea, and stomach cramps. To prevent food poisoning and exposure to harmful mycotoxins, store your blue cheese properly.
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Frequently asked questions
The blue spots in blue cheese are blue or blue-green mold veins that develop naturally throughout the cheese paste.
Yes, blue cheese mold is safe to eat when produced and stored properly. The mold used in blue cheese helps inhibit the growth of harmful bacteria.
Blue cheese is made by inoculating milk with Penicillium roqueforti and allowing it to incubate. The curds are then ladled into containers, drained, and formed into cheese loaves. Salt is added as a preservative, and the cheese is ripened and aged.
Blue cheese can go bad, so it's important to practice food safety and store it properly. Fuzzy white, green, pink, or grey spots on the surface may indicate that it has gone bad. A strong odor similar to ammonia may also indicate spoilage.
