Bushra Griffith
Blue cheese, also known as blue-veined cheese, is made using a type of mould called Penicillium, which gives the cheese its distinctive colour, smell and flavour. The mould is safe for human consumption and is not harmful. The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti converts these fatty acids into a group of molecules called ketones, which gives them a unique smell and flavour.
| Characteristics | Values |
|---|---|
| Type of Mold | Penicillium roqueforti, a fungus |
| Other Names | Blue-veined cheese |
| Color | Blue-green, blue-grey, greenish blue |
| Texture | Creamy, crumbly |
| Taste | Salty, sharp, tangy |
| Odor | Distinctive, odd, strong |
| Mycotoxin Production | Low levels of roquefortine, isofumigaclavine A, mycophenolic acid, ferrichrome |
| Health Risks | Unlikely to be harmful to humans |
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What You'll Learn
- Blue cheese is made with Penicillium, a type of mold
- Blue cheese gets its unique taste, smell and appearance from Penicillium
- Penicillium roqueforti is a type of mold found in blue cheese
- Blue cheese is safe to eat despite being made with mold
- Blue cheese gets its name from the blue veins caused by the growth of mold
Blue cheese is made with Penicillium, a type of mold
Blue cheese is made with Penicillium, a type of mould. It is added to the cheese-making process after the curds have been drained and shaped into wheels. The blue cheese is then left to age for 2–3 months before it is ready to eat. Penicillium is responsible for the distinct taste, smell, and appearance of blue cheese.
The mould that is used to make blue cheese is not harmful and is safe for human consumption. It does not produce toxins like other types of mould, which can be dangerous to humans. The mould that is used to make blue cheese is typically cultivated in damp, limestone caves that have naturally occurring Penicillium roqueforti mould spores. These caves provide the ideal temperature and moisture levels for the mould to grow.
To create blue cheese, cheesemakers leave rye bread in the caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried and ground up, and the resulting mould dust is sprinkled onto fresh cheese curds. Holes are then drilled into the cheese for aeration, which allows the blue mould to mature inside the air tunnels, developing flavour as it ages.
The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti converts these fatty acids into a group of molecules called ketones, which gives them a unique smell and flavour.
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Blue cheese gets its unique taste, smell and appearance from Penicillium
Blue cheese is a category of cheeses that gets its distinct taste, smell, and appearance from Penicillium, a type of mould. The mould that is used to make blue cheese does not produce toxins and is safe to consume. Blue cheese gets its name from the blue veins caused by the growth of the mould Penicillium roqueforti. The mould breaks down fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti converts these fatty acids into a group of molecules called ketones, which give blue cheese its characteristic smell and flavour. The smell of the cheese depends on the type of ketone produced by the mould after it breaks down the fatty acids.
The history of blue cheese dates back to the 7th century when, according to legend, a shepherd forgot his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave. Today, this natural mould is refined and used for almost all blue cheeses simply by adding the mould culture to the cheese milk. For the cheese to turn 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.
Blue cheese is made using cultures of Penicillium, a type of mould. 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. Penicillium is responsible for the distinct taste and smell of blue cheese, along with its signature blue and green veins and spots.
Gorgonzola, a type of blue cheese, is made using the mould Penicillium glaucum. Its characteristic greenish-blue veining is created by the insertion and removal of thin metal rods that create air channels where the mould can travel and branch out.
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Penicillium roqueforti is a type of mold found in blue cheese
Blue cheese, also known as blue-veined cheese, is identified by the growth of blue lines (called veins) that are characteristic of this type of cheese. These blue veins occur due to the growth of a type of fungus called Penicillium roqueforti, which gives the cheese its particular colour and taste.
Penicillium roqueforti is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to be consumed. The process of making blue cheese consists of six standard steps. However, additional ingredients and processes are required to give this blue-veined cheese its particular properties.
Penicillium roqueforti is generally considered safe for human consumption. Unlike other types of mold, it does not produce toxins and is safe to eat. However, blue cheese can still go bad if it is not stored properly. Therefore, it is important to store blue cheese tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3–4 weeks in the refrigerator.
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Blue cheese is safe to eat despite being made with mold
Blue cheese is made with mold—specifically, a type of fungus called Penicillium roqueforti. This mold is responsible for the distinct taste, smell, and appearance of blue cheese. Despite being made with mold, blue cheese is safe to eat.
Not all molds are created equal when it comes to food safety. Some types of mold produce toxic compounds called mycotoxins that can be harmful to humans. However, the Penicillium mold used to make blue cheese does not produce these toxins and is safe for human consumption. In fact, blue cheese has been consumed for centuries, dating back to the 7th century when it is believed to have been discovered by accident in a cave outside the village of Roquefort in France.
The unique flavor of blue cheese is a result of the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The Penicillium roqueforti mold converts these fatty acids into ketones, giving the cheese its characteristic smell and flavor. This process also contributes to the creamy texture of the cheese, particularly near the blue veins where the amino acids are most active.
While blue cheese itself is safe to eat, it's important to practice proper food safety and storage. Blue cheese can go bad if it's not stored properly, and consuming spoiled blue cheese can lead to food poisoning. To prevent this, blue cheese should be stored tightly wrapped in the refrigerator, where it can last for 3-4 weeks. It can also be frozen to extend its shelf life, although freezing may alter its texture and appearance.
In summary, blue cheese is safe to eat despite being made with mold. The specific type of mold used in blue cheese production, Penicillium roqueforti, does not produce harmful toxins and has been consumed safely for centuries. However, proper food safety and storage practices are crucial to prevent food poisoning from spoiled blue cheese.
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Blue cheese gets its name from the blue veins caused by the growth of mold
Blue cheese is any cheese that contains blue-green veins or spots, which are created by the growth of mould cultures. The mould used to make blue cheese is called Penicillium roqueforti, a type of fungus that gives the cheese its distinctive colour, taste, and smell.
The legend of how blue cheese was discovered centres around a cave outside the village of Roquefort in France. According to the story, a shepherd left his lunch of bread and cheese in the cave and only returned a few months later, when the cheese had become infested with Penicillium roqueforti, the mould that grows in the cave.
To make blue cheese, cheesemakers encourage the growth of Penicillium roqueforti mould on rye bread, which is then dried and ground into a dust that is sprinkled onto fresh cheese curds. Holes are then drilled into the cheese for aeration, allowing the mould to mature and develop flavour as the cheese ages. The mould breaks down the cheese's proteins through a process called proteolysis, which makes the cheese creamy and contributes to its distinct taste and smell.
While some types of mould produce harmful toxins, the mould used to make blue cheese is safe for human consumption. Blue cheese can still go bad, so it is important to store it properly and check the use-by date.
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Frequently asked questions
The mold found in blue cheese is called Penicillium, specifically Penicillium roqueforti, and it is responsible for the distinct taste, smell, and appearance of blue cheese.
Yes, the mold in blue cheese is safe for human consumption and may even offer health benefits. While some molds produce harmful toxins called mycotoxins, the Penicillium mold used in blue cheese does not produce these toxins.
The blue color in blue cheese is due to the growth of Penicillium roqueforti, which creates blue-green spots or veins throughout the cheese.
The origin of blue cheese is often attributed to a legend from the 7th century involving a shepherd who left his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned months later, the cheese had become infested with Penicillium roqueforti mold, creating the first blue cheese.
Modern blue cheese production involves adding mold cultures to cheese milk or injecting/mixing spores with curds. The cheese is then aged in temperature-controlled environments to develop its distinct flavor and texture.
