Frederic Melton
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo, which may be raw or pasteurized. The cheesemaking process involves piercing wheels of cheese with stainless steel needles to create air pockets, allowing the blue mold to grow from within. This mold, from the genus Penicillium, creates the distinctive blue or blue-green veins throughout the cheese. The type of milk used, the mixture of molds and bacteria, and the aging process all contribute to the unique taste, smell, and appearance of blue cheese.
| Characteristics | Values |
|---|---|
| Main ingredient | Milk (from cows, sheep, goats, or even buffalo) |
| Other ingredients | Penicillium roqueforti inoculum, Brevibacterium linens, salt |
| Texture | Relatively open |
| Formation | Curds are formed from casein micelles, which are then made into blue cheese |
| Moisture content | Maximum of 47% (under Canadian regulation) |
| Milk fat content | Minimum of 27% (under Canadian regulation) |
| Salt content | Not to exceed 200 parts per million of milk and milk products (under Canadian regulation) |
| Bacteria | Brevibacterium linens (also found in foot and human body odor) |
| Odor | 63 components in natural Gorgonzola, 52 in creamy Gorgonzola, with 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole, and 2-heptanone being prominent compounds |
| Taste | Sharp and salty |
| Color | Blue or blue-green veins |
| Formation of veins | Needling (wheels of cheese are poked with tiny needles to create spaces for air, which feeds the mold) |
| Aging | Aged in caves |
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What You'll Learn
Blue cheese is made from cow, goat, sheep or buffalo milk
Blue cheese is made from cow, goat, sheep, or even buffalo milk. The type of milk used, along with the mixture of moulds and bacteria, and the ageing process, all contribute to the final product. The milk may be raw or pasteurised, and the diet of the animal it comes from can also affect the cheesemaking process. For example, whether the animal has been eating summer grasses or winter hay, or whether it is grazing by the sea or in the mountains.
The main structure of blue cheese comes from the aggregation of casein. Curds form when the enzyme rennet removes the hairy layer in the casein micelle. The casein micelles are then able to aggregate together when they collide, forming the curds that can then be made into blue cheese.
Once the curds have been formed, they are ladled into containers to be drained and formed into a wheel of cheese. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, along with Brevibacterium linens. The curd granules are then knit in moulds to form cheese loaves with a relatively open texture.
After whey drainage, salt is added to the cheese to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it. This is often done in caves, where blue cheese was first discovered over a thousand years ago. The harmless moulds in these caves made their way into the ageing cheeses, accidentally creating blue cheese.
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The piercing method creates air pockets for mould to grow
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 piercing method creates air pockets for mould to grow.
The mould in blue cheese is created by inoculating the cheese with Penicillium roqueforti and, in the case of Gorgonzola, Penicillium glaucum. The mould spores are invisible to the naked eye and float through the air. The key to mould control is moisture control. Mould spores will not grow without moisture, so reducing moisture is the best way to prevent mould growth.
The mould in blue cheese is carefully controlled to create the characteristic blue-green veins. After the curds have been ladled into containers to drain and form into a wheel of cheese, the mould inoculum is sprinkled on top of the curds. The curds are then formed into 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.
The cheesemaker will also consider how the cheese is ripened and for how long. The final step in blue cheese production is ripening the cheese by ageing it. A fermentation period of 60-90 days is usually needed before the flavour of the cheese is typical and acceptable for marketing. However, the flavour of the cheese can also be affected by the diet of the animal that produced the milk, whether they are eating summer grasses or winter hay, and whether they are grazing in Ireland or Ecuador, in the mountains or by the sea.
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The mould is from the genus Penicillium
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo. The milk may be raw or pasteurized. The mould that is added to the milk to make blue cheese is from the genus Penicillium. Specifically, the species Penicillium roqueforti and Penicillium glaucum are used to make blue cheese. The mould is sprinkled on top of the curds after they have been ladled into containers. The mould creates the characteristic blue-green veins throughout the cheese, giving it its unique appearance and salty flavour.
The mould Penicillium is also responsible for the unique smell of blue cheese, along with certain types of bacteria. One of the bacteria commonly found in blue cheese is Brevibacterium linens, the same bacteria behind foot and human body odour. The combination of mould and bacteria can create an odour that some people find offensive, while others enjoy it.
The discovery of blue cheese is believed to have been an accident. Over a thousand years ago, cheeses were aged in caves, providing a cool and moist environment. The harmless moulds naturally present in these caves made their way into the aging cheeses, and blue cheese was born. Today, many blue cheese makers continue to age their cheeses in caves.
The process of creating the blue veins in the cheese is called needling or piercing. This involves poking tiny holes in the cheese wheels to allow air to reach the mould and encourage the growth of the blue veins. The cheesemaker can control the outcome of the blue cheese by adjusting the number of piercings, the ripening process, and the length of aging.
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Bacteria in blue cheese is the same as that responsible for foot and body odour
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The milk is then turned into curds using rennet, an enzyme that removes the hairy layer of casein micelles, allowing them to aggregate and form curds. After the curds are formed, they are ladled into containers to drain and then sprinkled with Penicillium roqueforti and Brevibacterium linens. The curds are then moulded, drained, and salted before being aged.
The bacteria responsible for the distinct smell and taste of blue cheese are the same ones responsible for foot and body odour. This may seem surprising, but it is true. The bacteria that cause foot and body odour are the main additive in blue cheese. While the idea of bacteria-laden cheese may sound unappetizing, it is important to remember that not all bacteria are harmful. In fact, many types of bacteria are beneficial and used in food production, such as in the case of blue cheese.
The human body is home to a diverse range of bacteria, some of which are closely related to the bacteria used in cheese-making. In fact, researcher Christina Agapakis produced a unique set of cheeses using bacteria from stinky feet, belly buttons, and other parts of the human body as a starter culture for the fermentation process. These cheeses, while not meant for consumption, highlight the intricate biological interrelationships that exist between humans and other living organisms.
The perception of smells as "'good" or "bad" is highly subjective, and what may be considered a pleasant aroma by some may be deemed intolerable by others. This subjectivity of smell perception is evident in the varying opinions on blue cheese, with some people relishing its strong flavour while others find it unappealing. However, it is intriguing to consider how our cultural attitudes towards bacteria influence our perceptions of certain foods. For instance, the idea of "total antisepsis" in our cultural world contrasts sharply with the reality that our food often hosts living organisms.
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Blue cheese is aged in caves
Blue cheese is made from the milk of cows, sheep, or goats with the mould Penicillium added. This special mould creates the unique veins of blue or blue-green mould throughout the cheese. The type of milk used, the exact mixture of moulds and bacteria, and the ageing process all contribute to the final product's taste and smell. For example, the diets of the animals whose milk is used in cheesemaking create variables in the cheesemaking process. The cheesemaker can also affect the outcome of a given blue cheese in terms of how much they pierce the wheels, how the cheese is ripened, and for how long.
Blue cheese is often crumbled onto salads or made into salad dressings. Its unique smell is liked by some and disliked by others. The blue veins in the cheese, along with certain types of bacteria, give blue cheese its distinct smell. One of the types of bacteria common in blue cheese, Brevibacterium linens, is the same bacteria behind foot and human body odour.
Blue cheese is not just one thing, but often in the United States, consumers are introduced to a generic idea of "blue cheese" as something that comes as crumbles or salad dressing rather than its myriad, artisanal varieties. Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized, resulting in a wide variety of base cheeses.
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Frequently asked questions
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo. The milk may be raw or pasteurized. The main structure of the cheese comes from the aggregation of casein, which forms curds due to the function of the enzyme rennet. After the curds are ladled into containers and drained, they are sprinkled with Penicillium roqueforti inoculum and Brevibacterium linens. Salt is then added for flavor and preservation.
The piercing method, also called needling, is a process in which wheels of cheese are poked with tiny needles to create spaces for air. As air finds its way into these holes, it feeds the mold and the blue veins slowly form.
Blue cheese is thought to have been discovered by accident over a thousand years ago when cheeses were aged in caves, and the harmless molds in these caves made their way into the aging cheeses. Today, many blue cheese makers still age their cheeses in caves.
Examples of blue cheese include Gorgonzola, Cambozola, St. Agur, Cashel Blue, and Point Reyes Original Blue.
The distinct smell of blue cheese is due to the presence of certain types of bacteria, such as Brevibacterium linens, which is the same bacteria responsible for foot and body odor. The metabolism of the blue mold further breaks down fatty acids to form ketones, contributing to the richer flavor and aroma of blue cheese.
