Bushra Griffith
Blue cheese is made from milk, with the most popular types being made from cow's milk. It is ripened with cultures of the mould Penicillium roqueforti, which creates the characteristic blue-green veins. The process of making blue cheese involves adding rennet to coagulate the milk, cutting the curds, and then draining and forming them into wheels. The Penicillium roqueforti is then sprinkled over the cheese, and the cheese is salted to prevent spoilage. The cheese is then left to age for around 60-90 days, during which time stainless steel rods are inserted to let oxygen circulate and encourage the growth of the mould.
| Characteristics | Values |
|---|---|
| Main structure | Aggregation of casein |
| Casein | Strings of polypeptides that extend outward from the center of the casein micelle |
| Curds | Formed due to the function of the enzyme rennet |
| Rennet | Removes κ-casein from the casein micelle |
| Mold | Penicillium roqueforti or Penicillium glaucum |
| Texture | Open |
| Preservation | Salt |
| Flavor | Salty, sharp, pungent, earthy, creamy, nutty, mild |
| Aroma | Distinct |
| Protected designation of origin | European Union blue cheeses such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton |
| Common types | English Stilton, French Roquefort, Italian Gorgonzola, Danish Blue, Maytag Blue, Saint Agur, California blues |
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What You'll Learn
- Blue cheese is made from moulding cheeses with *Penicillium roqueforti* or *Penicillium glaucum* bacteria
- The mould is added to the curds, which are then salted and drained
- The cheese is then spiked with stainless steel rods to let oxygen circulate and encourage mould growth
- Blue cheese can be made from different types of milk, including sheep, cow, and goat
- Popular varieties include Roquefort, Gorgonzola, Stilton, and California blues
Blue cheese is made from moulding cheeses with *Penicillium roqueforti* or *Penicillium glaucum* bacteria
Blue cheese is made by moulding certain types of cheeses with specific bacteria. The two types of bacteria commonly used are *Penicillium roqueforti* and *Penicillium glaucum*. The former is used in French Roquefort, English Stilton, and Italian Gorgonzola, while the latter is used in Gorgonzola as well.
Blue cheese is characterised by blue, green, grey, or black veins or spots of mould throughout its body. The cheese is made from raw milk that is pasteurised and then acidified by adding a starter culture to convert lactose to lactic acid, changing the milk from liquid to solid. Rennet is then added to the mixture to help it coagulate, and the curds are cut to release the whey. The curds are then drained and formed into wheels.
At this stage, the bacteria *Penicillium roqueforti* is sprinkled over the cheese, and the cheese is salted to prevent spoilage. The cheese is then left to age for 60 to 90 days. The cheese's signature blue veins are created during the early ageing stage when the cheese is spiked with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process softens the texture and develops the cheese's distinctive blue flavour.
The blue mould, bacteria, oxygen, and time are essential for making blue cheese. The mould *Penicillium glaucum* is added to Gorgonzola during the ripening process, producing the characteristic blue-green veins. The odour of Gorgonzola varies between natural and creamy varieties, with 63 and 52 components contributing to the odour, respectively.
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The mould is added to the curds, which are then salted and drained
Blue cheese is made from a variety of cheeses, including cow's milk, goat's milk, and sheep's milk. The process of making blue cheese involves adding mould to curds, which are then salted and drained. This step is crucial in developing the characteristic flavour and texture of blue cheese.
Once the cheese curds have been formed, they are ladled into containers to drain excess liquid and form a full wheel of cheese. At this stage, the Penicillium roqueforti inoculum is introduced by sprinkling it on top of the curds. This mould is responsible for the distinct blue-green veins that characterise blue cheese. The curd granules are then carefully placed in moulds to form cheese loaves with a relatively open texture, allowing for air gaps between the curds.
To further enhance the flavour and prevent spoilage, salt is added to the cheese. This process, known as brine salting or dry salting, is an essential step in the cheese-making process. The salt acts as a preservative, inhibiting the growth of unwanted microorganisms and extending the shelf life of the cheese. The salting process can last for 24 to 48 hours, depending on the specific recipe and the desired level of saltiness in the final product.
During the ageing process, the blue mould continues to grow and develop, contributing to the unique flavour and aroma of blue cheese. The stainless steel spikes inserted into the cheese during the early ageing stage promote oxygen circulation, encouraging the growth of the mould. This technique, known as "needling" or "spiking," is responsible for the characteristic blue veins that run throughout the cheese.
The final step in the process is ripening the cheese through ageing. Freshly made blue cheese has a mild flavour, and it is through ageing that the distinctive sharp, salty, and pungent notes of blue cheese emerge. Typically, a fermentation period of 60 to 90 days is required for the cheese to develop its signature flavour and texture, making it ready for consumption and marketing.
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The cheese is then spiked with stainless steel rods to let oxygen circulate and encourage mould growth
Blue cheese is made from milk, which can come from cows, sheep, or goats. The milk is then pasteurized and a starter culture is added to convert lactose to lactic acid, changing the milk from a liquid to a 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, the blue cheese is then spiked with stainless steel rods, a process also known as "needling". This step is crucial to the development of the distinctive blue veins and flavor of blue cheese. By piercing the cheese with stainless steel rods, oxygen is introduced into the cheese, promoting the growth of the blue mold, Penicillium roqueforti, that gives blue cheese its characteristic appearance and taste.
The needling process softens the texture of the cheese and encourages the formation of blue veins throughout its body. This technique is applied to various blue cheeses, including the well-known varieties such as English Stilton, French Roquefort, Italian Gorgonzola, and American Maytag Blue.
The piercing of the cheese with stainless steel rods is a modern approach, as traditionally, copper spikes or wires were used for this purpose. This transition to stainless steel occurred with the widespread availability of the material. The needling process is an essential step in crafting blue cheese, contributing to its unique sensory experience.
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Blue cheese can be made from different types of milk, including sheep, cow, and goat
Blue cheese is made by adding a packet of Penicillium Roqueforti to milk. The type of milk used can vary, and different types will produce distinctive flavours. Blue cheese can be made from sheep, cow, or goat milk. For example, Roquefort, a popular French blue cheese, is made from sheep's milk. In contrast, Italian Gorgonzola and British Stilton are made from cow's milk. Many American blue cheeses are also made from cow's milk.
Gorgonzola, named after the village of Gorgonzola in Italy where it was first made, is a whole milk, white, and "uncooked" cheese. It has a soft, buttery, and creamy texture with tiny hints of sharp blue when young. Aged Gorgonzola is earthier, with a stronger flavour and a more piquant bite. Stilton, first sold in the village of Stilton in England, is a sturdy, cylindrical cheese with a slightly moist and crumbly texture and a rich, creamy, nutty, and salty flavour.
Danablu, a Danish blue cheese, is produced from cow's milk on the island of Funen. It has a creamy and smooth texture with a slightly sharp and salty flavour, similar to Roquefort but milder. Double-cream blue cheese, a more recent addition to the blue cheese family, is made from cow's milk enriched with cream. It has a soft middle and a bloomy rind.
Maytag Blue, an American blue cheese created by a German immigrant in the mid-1800s, is a popular salad topper. It is made from cow's milk and has a saltier bite and a crumblier texture than other blue cheeses. The process of making blue cheese involves adding cultures of the mould Penicillium to milk, which is then left to age for around 60 to 90 days. The characteristic blue veins are created by piercing the cheese with stainless steel rods to allow oxygen to circulate and encourage mould growth, a process known as "needling".
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Popular varieties include Roquefort, Gorgonzola, Stilton, and California blues
Blue cheese is made from cultures of the mold Penicillium, which creates the characteristic blue-green spots or veins throughout the cheese. The most popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and California blues.
Roquefort
Roquefort is a popular French blue cheese made from sheep's milk. It is often considered the original blue cheese, with a legend dating its origins to a young shepherd who left his bread and cheese in a cave in Roquefort-sur-Soulzon. Upon returning, he found his lunch transformed by mold but decided to taste it anyway. Roquefort is known for its salty, sharp flavor and pungent aroma, and it pairs well with rye bread, honey, and quince paste.
Gorgonzola
Gorgonzola is an Italian blue cheese made from cow's milk. It takes its name from the village of Gorgonzola in Italy, where it was first made. Young Gorgonzola is soft, buttery, and creamy, while aged versions offer a stronger, earthier flavor. Gorgonzola is inoculated with Penicillium glaucum, which produces blue-green veins during ripening.
Stilton
Stilton is a British blue cheese made with pasteurized cow's milk. It is known as "the King of English Cheeses" and has a rich history dating back over 300 years. Stilton is characterized by its sturdy cylindrical form, beautifully marbled with streaks of blue. It has a moist, crumbly texture and a rich, creamy, nutty, and salty flavor.
California Blues
California blues, also known as California Blue Cheese, is an American blue cheese made in California. It is crafted from cow's milk and features a creamy texture and a tangy, sharp flavor. California blues is aged for a minimum of 60 days, contributing to its distinctive taste and aroma.
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Frequently asked questions
Blue cheese is made from milk, which is usually cow's milk, but can also be sheep's milk. It is ripened with cultures of the mould Penicillium roqueforti, which creates the blue veins that characterise the cheese.
Popular varieties of blue cheese include English Stilton, French Roquefort, Italian Gorgonzola, and Danish Danablu.
Blue cheese has a salty, sharp flavour and a pungent aroma. The taste varies depending on the type of blue cheese, ranging from crumbly, weepy, salty, and sharp to softer, creamy, and mildly earthy.
