Andy Montoya
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould used in blue cheese is from the genus Penicillium, specifically Penicillium roqueforti, which is added during the initial cheesemaking process. The cheese is then spiked with stainless-steel rods to let oxygen circulate and allow the mould to grow. This process also softens the texture of the cheese and helps create its distinctive flavour.
| Characteristics | Values |
|---|---|
| Main method of making blue cheese | Piercing method |
| Mold | Penicillium roqueforti, Penicillium glaucum |
| Mold type | Aerobic |
| Mold colour | Blue-green |
| Mold growth period | 4 weeks |
| Mold growth temperature | 8-10 degrees Celsius |
| Relative humidity | 85-95% |
| Mold growth period | 2.5-3 months |
| Mold growth preservation method | Wrapping the cheeses tightly in foil and refrigerating |
| Mold growth preservation duration | 4-6 months |
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What You'll Learn
Blue cheese is made with the addition of edible mould cultures
To encourage the growth of the mould, the cheese loaves are punctured to create small openings for air to penetrate. This process, known as "needling", allows oxygen to circulate and promotes the growth of the mould from within. The mould spores are intentionally introduced to the cheese, and as the cheese ages, the mould spreads throughout, creating the characteristic blue or green veins of blue cheese.
The ripening process of blue cheese is carefully monitored to ensure optimal flavour and texture. The temperature and humidity of the ageing room are controlled, and the total ketone content is constantly checked. The distinctive flavour and aroma of blue cheese are a result of methyl ketones, which are metabolic products of the Penicillium roqueforti mould.
After sufficient mould growth is achieved, the blue cheese is wrapped in foil and refrigerated for up to 4-6 months. This ageing process allows the flavours to develop fully, transforming the cheese from a simple white wheel into a complex, pungent, and distinctive blue cheese.
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The mould is from the genus Penicillium
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould used in blue cheese is from the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum. These moulds require the presence of oxygen to grow and are therefore added after the initial fermentation of the cheese by lactic acid bacteria. The cheese is then punctured with stainless steel needles or spiked with stainless steel rods to create openings for oxygen to penetrate and support the growth of the mould.
During the ageing process, the mould breaks down the lactic acid, maintaining a pH in the cheese above 6.0. It also produces pigments that give the cheese its distinctive blue or green 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.
The mould used in blue cheese is not the same as the mould that can spoil other foods. The Penicillium roqueforti mould in blue cheese helps inhibit the growth of harmful bacteria and contributes to its unique flavour and texture. It is important to note that blue cheese can still go bad and should be discarded if there are any signs of spoilage, such as fuzzy white, green, pink, or grey spots, or a strong ammonia-like odour.
Overall, the mould from the genus Penicillium plays a crucial role in the production of blue cheese, contributing to its characteristic flavour, texture, and appearance.
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Penicillium roqueforti is added after the curds are drained
Blue cheese is made by introducing specific strains of Penicillium roqueforti mold to the cheese during the cheesemaking process. This mold is responsible for the distinct taste, smell, and appearance of blue cheese, with its blue or green veins and spots. The mold is added after the curds have been drained and formed into wheels, and then the cheese is left to age for 2-3 months.
During the maturation process, the cheese is spiked with stainless steel rods to let oxygen circulate and allow the mold to grow. This process also softens the texture of the cheese and helps create its distinctive flavor. The blue mold, Penicillium roqueforti, produces pigments that give the cheese its characteristic color.
After the curds have been drained, the Penicillium roqueforti inoculum is sprinkled on top of the curds. The curd granules are then knit in molds to form cheese loaves with a relatively open texture. Whey drainage is continued for 10-48 hours without applying any pressure, but the molds are inverted frequently to promote this process.
Salt is added to provide flavor and act as a preservative, and the cheese is salted for 24-48 hours. The final step is ripening the cheese by aging it. The ripening temperature is usually around 8-10 degrees Celsius with a relative humidity of 85-95%, but this may vary depending on the type of blue cheese being produced. At the beginning of the ripening process, the cheese loaves are punctured to create small openings for air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
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The cheese is then spiked to let oxygen circulate and the mould grow
Blue cheese is made by introducing mould spores to the cheese during the initial cheesemaking process. The mould used is typically Penicillium roqueforti, although Penicillium glaucum is also used. These moulds require oxygen to grow, so cheesemakers pierce the cheese with stainless steel needles or rods to create openings for oxygen to enter. This process is known as "needling" and allows the mould to grow from within the cheese.
During the maturation process, the cheese is spiked with stainless steel rods to let oxygen circulate and promote the growth of the mould. This technique softens the texture of the cheese and helps create its distinctive flavour. The openings created by the needles or rods allow air to penetrate and support the growth of aerobic Penicillium roqueforti cultures, resulting in the formation of blue veins throughout the cheese.
The mould spores are added after the curds have been formed and drained. The curds are then sprinkled with the Penicillium roqueforti inoculum and Brevibacterium linens before being knit in moulds to form cheese loaves. The moulds are inverted frequently during whey drainage to promote this process.
After about four weeks, the cheese is covered in a full "mouldy fur". At this point, the mould is wiped off or scraped off to prevent it from overtaking the entire block of cheese. The cheese is then aged for approximately 2-3 months before it is ready to be consumed.
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The mould inhibits the growth of harmful bacteria
Blue cheese is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould used in blue cheese is not the same as the mould that can spoil other foods. The mould in blue cheese, Penicillium roqueforti, helps inhibit the growth of harmful bacteria and contributes to the unique flavour and texture of the cheese.
During the cheesemaking process, the mould spores are intentionally introduced to the cheese, and as the cheese ages, the mould begins to grow and spread throughout the cheese. The blue mould, Penicillium roqueforti, produces pigments that give the cheese its distinctive blue or green veins. The mould requires oxygen to grow, so the cheese is pierced with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and facilitate the growth of the mould from within. This process is called "needling".
After the curds have been formed, the Penicillium roqueforti inoculum is sprinkled on top, and the curd granules are then knit into moulds to form cheese loaves with a relatively open texture. The cheese loaves are punctured to create small openings to allow air to penetrate and support the rich growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
It is important to note that blue cheese can still go bad, so it should be stored properly to prevent spoilage. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould.
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Frequently asked questions
Blue cheese grows on oxygenated cheese loaves that have been punctured to create small openings. The piercing method allows oxygen to interact with the cultures in the cheese and encourages the growth of blue veins.
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese.
Blue cheese is made by puncturing freshly formed cheese loaves to create openings for oxygen to enter. Then, the mold is added, and the cheese is left to age for 2-3 months. After sufficient blue mold growth is achieved, the cheese is wrapped tightly in foil and refrigerated for up to 4-6 months.
Yes, blue cheese is safe to eat when produced and stored properly. The mold used in blue cheese is not the same as the mold that can spoil other foods. However, individuals with compromised immune systems or specific medical conditions should exercise caution when consuming blue cheese.
