Frederic Melton
Blue cheese is a type of cheese with blue or green veins running through it, created by the addition of edible mould cultures. Blue cheeses vary in flavour, colour, and consistency, and are typically aged in temperature-controlled environments. The process of making blue cheese involves six standard steps, with additional ingredients and processes to create its distinctive properties. The mould responsible for the blue veins, Penicillium roqueforti, is introduced through piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside and the mould to mature and spread. The history of blue cheese dates back to the 7th century, with legends of its accidental discovery in caves, such as the story of a young boy's abandoned meal in a cave near Roquefort, France.
| Characteristics | Values |
|---|---|
| Common names | Roquefort, Gorgonzola, Stilton, Cambozola, Danablu, Point Reyes Bay Blue, Rogue River Blue, Castello Traditional Danish Blue, Castello Double Crème Blue |
| History | Legend has it that blue cheese was discovered when a young boy or a shepherd left his meal of bread and cheese in a cave and returned to find it infested with Penicillium Roqueforti, a greenish-blue mold. |
| Gorgonzola is one of the oldest known blue cheeses, created around 879 AD. | |
| Roquefort is believed to have originated in the 7th century. | |
| Stilton is a relatively new addition, becoming popular in the early 1700s. | |
| Danablu and Cambozola were created in the 20th century to fill the demand for Roquefort-style cheeses. | |
| Ingredients | Milk, salt, bacterial cultures, food coloring, benzoyl peroxide bleach, vegetable wax, Penicillium Roqueforti |
| Process | The process of making blue cheese consists of six standard steps, with additional ingredients and processes to create the blue veins. |
| The cheese is punctured to create openings for air to penetrate and support the growth of the Penicillium Roqueforti cultures. | |
| The cheese is pierced with thin needles or skewers to allow oxygen to reach the inside and turn the mold blue. | |
| Flavor | Flavors range from mild and creamy to pungent and spicy. |
| The flavor is due to lipase enzymes produced by the mold. | |
| Texture | Textures range from liquid to hard. |
| Serving suggestions | Blue cheese is often served with grapes, honey, red wine, apples, walnuts, pear, citrus fruit, and/or stout, gin and tonic, or white wine. |
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What You'll Learn
Blue cheese is made with edible mould cultures
To create the blue veins, the cheese loaves are punctured to allow air to penetrate and support the growth of the mould cultures. This process of aeration encourages the formation of the distinctive blue veins throughout the cheese. The mould then matures inside these air tunnels, developing flavour as the cheese ages. The ripening process typically takes 60-90 days for the cheese to develop its characteristic flavour and texture. During this time, the temperature and humidity of the room are carefully monitored to ensure optimal conditions for the cheese's flavour and texture development.
Blue cheese is believed to have been discovered by accident, as legend has it that one of the first blue cheeses, Roquefort, was created when a young boy left his bread and ewes' milk cheese in a cave for several months. When he returned, the mould (Penicillium roqueforti) had transformed his cheese into what we now know as Roquefort. Other popular blue cheeses include Gorgonzola, Stilton, and Danablu, each with its own unique origin and characteristics.
The process of making blue cheese involves standard cheesemaking steps, but additional ingredients and processes are required to create its distinctive blue veins and flavour. The mould cultures can be added before or after the curds form, and the cheese is often pierced with needles or skewers to allow oxygen to reach the interior, facilitating the growth of the mould. The final product can vary in flavour, colour, and consistency, ranging from mild to sharp, pale to dark, and liquid to hard, respectively.
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Blue cheese is aged in temperature-controlled environments
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created an environment favourable for the growth of harmless mould. The mould responsible for the greenish-blue hue of blue cheese is called Penicillium roqueforti.
During the ageing process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. The total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti.
Temperature control is a critical aspect of cheese ageing, and fluctuations can significantly impact the final quality of the cheese. While temperature is important, humidity is also a key factor in the ageing process. The optimal relative humidity for most cheeses ranges from 80% to 95%, and this should also be regularly checked and adjusted as necessary.
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Blue cheese has a distinctive smell
Blue cheese is known for its distinctive smell, which can be attributed to the presence of mould and bacteria during the cheese's ripening process. The type of bacteria, known as Brevibacterium linens, is also responsible for body odour. The cheese is punctured to create small openings that allow air to enter and encourage the growth of the bacteria, Penicillium roqueforti, which gives the cheese its characteristic blue veins. The temperature and humidity in the room where the cheese is aged are carefully monitored to ensure the cheese reaches its optimal flavour and texture without spoiling. The distinctive flavour and aroma of blue cheese are caused by methyl ketones, which are a metabolic product of Penicillium roqueforti.
The process of making blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating an environment favourable to the growth of harmless mould. The mould Penicillium roqueforti, responsible for the blue veins in the cheese, was first discovered when a young boy left his bread and ewes' milk cheese in a cave for months, only to find later that the mould had transformed it.
The particular mixture of methyl ketones such as 2-heptanone, 2-pentanone, and 2-nonanone contributes to the flavour and odour of blue cheese. The ripening temperature for blue cheese is generally around eight to ten degrees Celsius, with a relative humidity of 85-95%. The total ketone content is constantly monitored during the ripening process to ensure the desired flavour and aroma are achieved.
In addition to the type of mould and bacteria, the distinct smell of blue cheese can also be influenced by the milk used. For example, Roquefort cheese, one of the first blue cheeses, is made with unpasteurized sheep's milk, which contributes to its unique flavour and odour. Other types of blue cheese, such as Stilton, are made with pasteurized milk, resulting in a different aromatic profile. The production of volatile compounds by certain bacteria, such as those of the Lactobacillus genus, also contributes to the smell of blue cheese.
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Blue cheese is pierced to allow mould to spread
Blue cheese is a broad category of cheese that includes a wide range of flavours, colours, and consistencies. The blue veins or spots in blue cheese are created by the growth of mould cultures, which also contribute to the cheese's distinct flavour and smell. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, creating an environment conducive to the growth of harmless mould.
The mould added at the beginning of the cheese-making process remains dormant until the conditions are perfect for its growth. Once the cheese curd has been 'milled', the mould only needs oxygen to begin growing. Therefore, piercing the cheese after a short time (usually 4-10 days after moulding in continental styles) allows the necessary air to reach the mould. This process of piercing the cheese to encourage mould growth is known as "needling" or "spiking".
The development of blue mould in cheese can be controlled through various methods, including the use of salt, slower maturation, or less piercing. Salt helps to restrain the mould by lowering microorganism activity and ripening speed. Slower maturation and less piercing can result in a more rounded flavour, as it gives the cheese time to develop a variety of complementary flavours instead of an aggressively blue taste.
Overall, the piercing of blue cheese is a crucial step in allowing mould to spread and develop the desired flavour, aroma, and appearance. The timing and frequency of piercing can be adjusted to control the mould growth and create a balanced and delicious blue cheese.
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Blue cheese is made from cow's or sheep's milk
Blue cheese is a type of cheese that is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The process of making blue cheese consists of six standard steps, with additional ingredients and processes to give the cheese its distinctive properties. The mould responsible for the blue veins is Penicillium roqueforti, which produces a greenish-blue, mouldy appearance and a distinctive flavour and aroma.
Blue cheese can be made from either cow's milk or sheep's milk. For example, the blue cheese Stilton is made from cow's milk, while Ewe's Blue is a semi-soft blue cheese made from sheep's milk.
The process of making blue cheese involves puncturing the cheese loaves to create small openings for air to penetrate and support the growth of the Penicillium roqueforti cultures, which form the blue veins. The temperature and humidity of the room where the cheese is aged are carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is usually around eight to ten degrees Celsius, with a relative humidity of 85-95%.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating an environment favourable for the growth of harmless moulds. One legend claims that Roquefort, one of the first blue cheeses, was discovered when a young boy's bread and ewe's milk cheese was left in a cave for months, allowing the mould to transform it into blue cheese.
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Frequently asked questions
You would typically call it blue cheese.
Some popular blue cheeses include Gorgonzola, Stilton, Roquefort, and Danish Blue.
Blue cheese is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould can be mixed into the curds or added by piercing the cheese with needles to allow the mould to spread.
Blue cheeses vary in flavour, ranging from mild and creamy to pungent and spicy. They can also differ in colour, consistency, and smell.
If you have a cheese with unexpected blue spots, you can cut away the blue bits and scrape the surface of the cheese with a knife. You can then use a solution of white vinegar and water to rub down the cheese to prevent further mould growth.
