Bushra Griffith
Blue cheese is a type of cheese with a strong flavour and blue-green veins of mould running through it. It 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 to the growth of harmless mould. Blue cheese is made by adding cultures of edible moulds, which create blue-green spots or veins through the cheese. The mould development also contributes to the overall flavour of the cheese. Blue cheese is used in cooking and as a salad dressing.
| Characteristics | Values |
|---|---|
| Definition | Cheese with a strong flavor and greenish-blue veins of mold |
| Flavor | From mild to strong, slightly sweet to salty or sharp |
| Color | From pale to dark |
| Consistency | From liquid to hard |
| Smell | Distinctive, either from the mold or from various specially cultivated bacteria |
| Examples | Cabrales, Danablu, Gorgonzola, Roquefort, Blue Stilton, Gorgonzola Dolce, Gorgonzola Natural, Dana Blu |
| Slang | Refers to money, specifically $100 bills |
Explore related products
What You'll Learn
Blue cheese is slang for money, specifically $100 bills
Blue cheese is a slang term that has been used to refer to money, particularly $100 bills. This usage of the term is often associated with hip-hop culture and the broader African American community. The association of blue cheese with money, specifically high-denomination bills, can be understood in a few ways. Firstly, the color blue has long been associated with wealth and prestige. In many cultures, blue is considered a royal color, symbolizing power, luxury, and exclusivity. By extension, blue cheese as a slang term for money, especially $100 bills, conveys a sense of value and prestige.
The use of food-related slang for money is also not uncommon in various cultures and languages. In this context, blue cheese, a type of gourmet cheese often associated with fine dining and luxury, aligns with the idea of wealth and financial abundance. The slang term may also allude to the mold that gives blue cheese its distinctive color and flavor. Just as mold grows and spreads, the implication could be that money, particularly in the form of $100 bills, has the potential to grow and multiply when invested or put to work.
Within the context of hip-hop culture, the use of creative and unique slang terms is prevalent and constantly evolving. Adopting blue cheese as a code word for money allows for a level of secrecy and exclusivity in communication, especially when discussing financial matters. This coded language can be seen as a way for members of the community to express themselves authentically while also maintaining a sense of privacy. Additionally, the use of blue cheese as slang may carry a sense of humor or irony, playing with the idea of 'cheesy' or tacky displays of wealth.
It is worth noting that slang terms for money often reflect a desire to distance oneself from the more negative connotations of financial transactions, such as the association with criminal activities or the stigma surrounding certain sources of income. By using creative slang, individuals can reclaim power over the language surrounding money and reshape the narrative around financial success and abundance. The adoption of blue cheese as slang for $100 bills demonstrates how language evolves to meet the expressive needs of different communities, reflecting their unique perspectives, experiences, and cultural nuances.
Blue Cheese vs Ranch: Which Dressing is More Fattening?
You may want to see also
Blue cheese is made with the addition of edible moulds
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The moulds are added to the cheese at different stages of the production process. Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form. After the curds have been ladled into containers to drain and form into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curd granules are then formed into cheese loaves with a relatively open texture.
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 favourable environments for varieties of harmless mould. The mould development also contributes to the flavour of the cheese. The peppery note of a good blue cheese is considered crucial to the overall impression, but it needs to be in balance. The piquancy should complement the sweet or savoury foundational flavour, rather than overwhelm it.
Blue cheeses vary in flavour from mild to strong, in colour from pale to dark, and in consistency from liquid to hard. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria such as Brevibacterium linens. In the European Union, many blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region.
Gluten-Free Blue Cheese: Sargento's Promise to Consumers
You may want to see also
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 that were favourable environments for the growth of harmless moulds. The mould, Penicillium roqueforti, is responsible for the greenish-blue appearance of blue cheese.
Blue cheese is typically aged in temperature-controlled environments. The optimal maturing temperature for most cheeses is about 50 to 55°F (12 to 15°C). If the temperature is any warmer, the cheese may age too rapidly and could spoil. Colder temperatures prevent spoilage but slow the ageing process dramatically. Some cheeses, such as blue cheese, benefit from a slower, colder ripening period, which allows microbes to alter the cheese without growing too quickly. The ripening temperature for blue cheese is generally around 8 to 10°C, with a relative humidity of 85-95%.
During the ripening process, the temperature and humidity levels are monitored to ensure the cheese does not spoil or lose its optimal flavour and texture. The total ketone content is also constantly monitored as the distinctive flavour and aroma of blue cheese come from methyl ketones, which are a metabolic product of Penicillium roqueforti.
Blue cheese is made by first preparing the curds and then knitting them in moulds to form cheese loaves with an open texture. Whey drainage continues for 10-48 hours, with no pressure applied, and the moulds are inverted frequently to promote whey drainage. Salt is then added to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it. A fermentation period of 60-90 days is usually needed before the flavour of the cheese is typical and acceptable for marketing.
Blu Cheese and Tyramine: What's the Connection?
You may want to see also
Explore related products
Blue cheese is believed to have been discovered by accident
The accidental introduction of mould to the cheesemaking process occurred when cheeses were stored in caves with naturally controlled temperatures and moisture levels. These caves provided an ideal environment for the growth of harmless moulds, particularly Penicillium roqueforti, which is responsible for the characteristic flavour and appearance of blue cheese. The mould breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes.
One legend surrounding the discovery of blue cheese involves a young man snacking on bread and cheese made from ewe's milk in Roquefort, France. The man, upon seeing a beautiful woman in the distance, left his meal in a cool cave and approached her. When he returned to his leftovers many months later, he found that they had transformed into the first Roquefort blue cheese.
The process of making blue cheese involves inoculating milk with Penicillium roqueforti and allowing it to incubate for several days. Salt, sugar, or both are added to the mixture, and then it is further incubated. The curds are then formed into cheese loaves, drained, and salted to prevent spoilage. Finally, the cheese is ripened and aged in a cool, humid environment, allowing the mould to grow and develop its distinctive flavour and appearance.
Blue cheeses vary in flavour, colour, and consistency, with some being mild and sweet, while others are strong, salty, or sharp. They may have a distinctive smell, either from the mould or from specially cultivated bacteria. The process of puncturing the cheese loaves during ripening allows air to penetrate and support the growth of Penicillium roqueforti cultures, resulting in the formation of blue veins.
Blue Cheese: Healthy or Hazardous?
You may want to see also
Blue cheese has a strong flavour
Blue cheese is a type of cheese with a strong flavour and a distinctive smell. It is characterised by the presence of blue or blue-green veins or spots of mould throughout the cheese. The mould is a result of the addition of cultures of edible moulds, such as Penicillium roqueforti, which are crucial to the overall flavour of the cheese. The mould development during the ripening and ageing process gives rise to methyl ketones, which contribute to the distinct flavour and aroma of blue cheese.
The process of making blue cheese involves sprinkling the Penicillium roqueforti inoculum on top of curds, which are then formed into cheese loaves with an open texture. The curds are drained and moulded, and the cheese is salted to act as a preservative. The final step is ripening the cheese by ageing it in temperature-controlled environments. The temperature and humidity during the ripening process are carefully monitored to ensure the cheese develops optimal flavour and texture.
Blue cheese can vary in flavour from mild to strong, from slightly sweet to salty or sharp, and in colour from pale to dark. It can also differ in consistency, ranging from liquid to hard. Some well-known varieties of blue cheese include Cabrales, Danablu, Gorgonzola, Roquefort, Blue Stilton, and Dana Blu.
In addition to its literal meaning, the term "blue cheese" has also been used as slang for money, specifically referring to $100 bills due to the presence of a blue stripe on them. This slang usage has been referenced in songs such as "Whoopty".
Blue Cheese: The Secret Meaning Behind Rappers' Favorite Saying
You may want to see also
Frequently asked questions
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese.
In the song "Whoopty", blue cheese is used as a slang term for money, specifically $100 bills, which have a blue stripe on them.
Some examples of blue cheese include Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton.
Blue cheese is made by adding mould to curds and then forming them into cheese loaves. The loaves are then punctured to create small openings for air to penetrate and support the growth of mould veins. The cheese is then aged in a temperature-controlled environment.
