Frederic Melton
Blue cheese is a pungent, crumbly cheese with a strong flavour and a distinctive smell. It is made with the addition of cultures of edible moulds, which create blue, green, grey, or blue-green spots or veins throughout the cheese paste. The blue colour of the cheese is due to the presence of mould, which is introduced into the milk at the beginning stages of cheesemaking. The mould grows when cheesemakers prick holes in the cheese wheels, allowing oxygen to enter and the blue mould to proliferate.
| Characteristics | Values |
|---|---|
| Colour | Blue, green, grey, dark veins or spots |
| Texture | Soft and creamy, crumbly, liquid, hard |
| Flavour | Mild, strong, salty, sharp, pungent, sweet |
| Smell | Distinctive, strong |
| Ingredients | Cow's milk, sheep's milk, goat's milk, salt, sugar, bacterial cultures, food colouring, benzoyl peroxide bleach, vegetable wax |
| Production | Two phases: culturing of spore-rich inocula and fermentation |
| Ripening | Mould activity, oxygen circulation, inside-out ripening |
| Regions | France, England, Italy, Denmark, United States |
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What You'll Learn
- Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
- Blue cheese is ripened from the inside out, with cheesemakers pricking wheels with steel needles to introduce oxygen and encourage the growth of blue mould
- Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable to the growth of harmless moulds
- Blue cheese can be made with the addition of non-pathogenic strains of Klebsiella pneumoniae and fortification of folic acid and iron
- Blue cheese is produced in different countries, each with its own unique variations and flavours
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins
Blue cheese is made by introducing spores of the mould species Penicillium roqueforti into cow's, sheep's, or goat's milk at the beginning of the cheesemaking process. The mould is initially white, but it turns blue when cheesemakers prick the cheese wheels with long steel needles, allowing oxygen to enter and mould to grow. This process also softens the texture of the cheese and contributes to its distinct flavour.
Blue cheese is unique among cheeses because it ripens from the inside out due to mould activity, whereas most other cheeses ripen from the outside in through bacteria. The mould in blue cheese creates blue-green spots or veins throughout the cheese, ranging in colour from pale to dark. The mould may also contribute to the pungent aroma associated with blue cheese.
There are two main types of mould in blue cheese: Penicillium roqueforti and Penicillium glaucum, with the latter exhibiting more green hues. The mould can appear in spots or veins throughout the cheese, and its presence is safe and expected. However, it is important to distinguish between the desirable blue or bluish-green mould and the white, pink, or grey fluffy mould that can develop on the surface of the cheese over time, indicating that it has gone bad.
The process of making blue cheese typically involves six standard steps, but additional ingredients and processes are required to create its distinctive blue-veined appearance and flavour. Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form. The curds may also be perforated to facilitate mould growth. Blue cheeses are often aged in temperature-controlled environments, such as natural caves, which provide stable temperature and moisture levels that impart a distinctive character to the cheese.
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Blue cheese is ripened from the inside out, with cheesemakers pricking wheels with steel needles to introduce oxygen and encourage the growth of blue mould
Blue cheese is ripened from the inside out, with cheesemakers pricking the cheese with steel needles to introduce oxygen and encourage the growth of blue mould. This technique, known as
The process of making blue cheese typically begins with the culturing of suitable spore-rich inocula and fermentation to achieve the desired flavour. This involves preparing an inoculum of Penicillium roqueforti, which is the mould responsible for the blue-green veins in blue cheese. The mould is mixed with either milk or curd, and during the ripening process, it grows in both natural openings and machine-made perforations in the cheese.
After the cheese is formed, it is pricked with needles to create the air passages necessary for mould growth. The cheesemaker's skill is reflected in the amount of piercing they perform, influencing the outcome of the blue cheese. The pierced cheese is then placed in a ripening box and aged at specific temperature and humidity levels. Over time, the blue mould develops and spreads throughout the cheese, contributing to its distinctive flavour, texture, and aroma.
The needling technique is crucial in the production of blue cheese, as it allows the cheesemaker to control the development of mould and create the unique characteristics of this type of cheese. The piercing process not only facilitates oxygen circulation but also softens the texture of the cheese. Additionally, the cheesemaker may employ other techniques, such as wrapping the cheese in grape leaves soaked in liqueur, to further enhance the flavour and create distinct varieties of blue cheese.
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Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable to the growth of harmless moulds
Blue cheese is a pungent, crumbly cheese with a strong flavour and a distinctive blue mould appearance. It is believed that blue cheese was discovered by accident when cheeses were left in caves, which provided a naturally controlled temperature and moisture level environment that was favourable for the growth of harmless moulds.
The discovery of blue cheese is thought to have occurred when a young boy or shepherd, eating bread and ewe's milk cheese, left his meal in a cave, perhaps due to the distraction of a beautiful girl or a storm. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into what we now know as blue cheese. This legend is set in the Roquefort region of France, specifically in one of the many caves in the National Parc of Grands Causes in the Aveyron region.
Roquefort is considered the first blue cheese and is still produced in these caves today. It is made from sheep's milk and is aged in natural caves, which impart a distinctive character to the cheese. The stable, moist atmosphere of these caves is ideal for the growth of mould and the development of blue cheese's unique flavour and texture.
The process of making blue cheese involves adding cultures of edible moulds, specifically Penicillium roqueforti, which create blue-green spots or veins throughout the cheese. This mould grows during the ripening process, which can take three to six months. The mould grows in natural openings in the cheese and in machine-made perforations, which are created when the cheese is "'spiked" with stainless-steel rods to allow oxygen circulation and promote mould growth.
Blue cheese can vary in flavour, colour, and consistency. It may have a distinctive smell, either from the mould or from specially cultivated bacteria. The colour of blue cheese can range from pale to dark, and its consistency can vary from liquid to hard.
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Blue cheese can be made with the addition of non-pathogenic strains of Klebsiella pneumoniae and fortification of folic acid and iron
Blue cheese is a type of cheese characterised by blue-green spots or veins of mould throughout. It is made by adding Penicillium roqueforti mould spores to milk or curd. The mould grows during the three to six months of ripening, both in small, irregular, natural openings in the cheese and in machine-made perforations.
Blue cheese can also be made with the addition of non-pathogenic strains of Klebsiella pneumoniae. This bacterium is often associated with respiratory infections, but non-pathogenic strains do not cause disease. The addition of this bacterium to blue cheese is likely to impart further health benefits to the cheese. For example, blue cheese is already known to be a nutrient-dense food, containing vitamins and minerals that are beneficial to health. It is particularly high in calcium, which is essential for healthy bones and plays an important role in muscle contraction and nerve impulse transmission.
Folic acid, or vitamin B9, is another nutrient that can be added to blue cheese. Folic acid is a B-group vitamin that is involved in the metabolism of homocysteine. Increased levels of homocysteine have been associated with neural tube defects and other congenital defects, spontaneous miscarriages, intrauterine growth retardation, preeclampsia, and intrauterine fetal death. Therefore, the addition of folic acid to blue cheese may help to prevent some of these complications.
Fortification of blue cheese with iron may also be beneficial. Iron is an essential mineral that plays a key role in oxygen transport and energy production in the body. It is a component of haemoglobin, a protein in red blood cells that carries oxygen from the lungs to the body's tissues. Iron is also needed for the production of adenosine triphosphate (ATP), which is the body's main source of energy.
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Blue cheese is produced in different countries, each with its own unique variations and flavours
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favorable environments for various harmless molds.
Blue cheese is produced in different countries, each with its own unique variations and flavors. One of the most renowned blue cheese-producing regions is Roquefort-sur-Soulzon in France, where the famous Roquefort blue cheese was first made and gained recognition. Roquefort is often considered the original blue cheese and is referred to as the "King of Cheeses". It is made from sheep's milk and aged in natural caves, resulting in a strong aroma and flavor with a crumbly yet creamy texture and bright blue-green veins.
Another popular blue cheese-producing region is the village of Gorgonzola in Italy, where the famous Italian blue cheese Gorgonzola was first made. Gorgonzola is one of the oldest known blue cheeses, dating back to around AD 879, although it is believed that it did not contain blue veins until the 11th century. This whole milk, white, and "uncooked" cheese is inoculated with Penicillium glaucum, which produces characteristic blue-green veins during ripening.
In England, Stilton blue cheese is a well-known variety that first gained popularity in the early 1700s. Unlike Roquefort and some Gorgonzolas, which are ripened in caves, Stilton is made from pasteurized milk. It has a distinctive blue vein characteristic due to the inoculation of Penicillium roqueforti.
Other notable blue cheeses produced in different countries include Bleu de Bresse and Bleu d’Auvergne from France, Danablu from Denmark, Blue Cheshire from England, and several varieties produced in the United States. Each of these cheeses has its own unique characteristics, flavors, and textures, contributing to the diverse world of blue cheese.
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Frequently asked questions
Blue cheese is produced with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. The mold is blue and gives the cheese its distinct color.
Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium roqueforti.
Blue cheese can have a strong taste. You will be able to taste the difference between the white part of the cheese and the blue/green moldy part.
