Randy Chandler
Blue cheese is a common type of cheese known for its distinct flavour, smell, and appearance. It is made using cultures of Penicillium, a type of mould that creates blue-green spots or veins throughout the cheese. The mould on blue cheese comes from the same family of spores used to make penicillin. The discovery of blue cheese is believed to have been a happy accident, when a shepherd in Southern France left his lunch of bread and cheese in a cave, only to find it covered in mould months later.
| Characteristics | Values |
|---|---|
| Mold type | Penicillium roqueforti |
| Mold family | Penicillin |
| Cheese type | Semi-soft |
| Cheese color | Blue-veined |
| Cheese flavor | Strong, distinct, sharp |
| Cheese texture | Creamy |
| Cheese odor | Ammonia |
| Cheese preparation | Milk from cow, goat, or ewe |
| Storage | Tightly wrapped in the refrigerator |
| Shelf life | 3-4 weeks in the refrigerator, indefinite in the freezer |
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What You'll Learn
Blue cheese is safe to eat
Blue cheese is a type of cheese that is known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance.
While the idea of eating mould may be off-putting to some, the type of mould in blue cheese is safe to consume. This is because, unlike other types of mould, Penicillium does not produce toxins and is safe to eat. In fact, it is from the same family of spores used to make penicillin, the antibiotic.
The mould in blue cheese is typically Penicillium roqueforti, which is a type of fungus. This mould grows naturally in the damp limestone caves of southern France, where blue cheese was first discovered. According to legend, a shepherd accidentally left his lunch of bread and cheese in one of these caves, only to find it months later covered in a thick layer of Penicillium roqueforti mould.
Today, cheesemakers create blue cheese by adding Penicillium mould cultures to milk from cows, goats, or sheep. Oxygen must reach the inside of the cheese for it to turn blue, which is often achieved by piercing the cheese with thin needles or skewers. The blue mould then matures inside the air tunnels, developing its flavour as it ages.
While blue cheese is safe to eat, it can go bad if not stored properly. It is important to wrap it tightly and store it in the refrigerator, where it can last 3-4 weeks. Freezing blue cheese can also extend its shelf life, although it may slightly alter its texture and appearance. To avoid food poisoning, blue cheese should be discarded if there are any changes in its appearance or smell.
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Blue cheese is made using mould
The mould that makes blue cheese is safe to eat. Unlike other types of mould, Penicillium does not produce toxins and is safe for human consumption. In fact, some sources say that eating mouldy blue cheese could even be healthy.
Blue cheese is made when the mould comes into contact with cheese, either naturally or in a controlled facility. The mould greatly accelerates the processes that create the unique look, texture, and taste of blue cheese. Penicillium roqueforti produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active—the grey, blue veins. Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour.
To make blue cheese, cheesemakers add the mould culture to the cheese milk. For the cheese to turn blue, oxygen must reach the inside of the cheese. This 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. Most mould-containing cheeses take three to six months to mature. In blue cheese, this happens from the inside out.
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Blue cheese gets its unique taste, smell and appearance from mould
Blue cheese is made using Penicillium, a type of mould that’s responsible for its unique taste, smell, and appearance. The mould on blue cheese is from the same family of spores used to make penicillin. In fact, the discovery of blue cheese is believed to have been a happy accident. The story goes that, over a millennium ago, a shepherd in the Rouergue region of southern France left his lunch of bread and sheep's milk cheese in a cave. When he returned months later, he found that his cheese had become infested with penicillium roqueforti, a mould that was growing in the cave.
Today, blue cheese is made 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. The mould in blue cheese, unlike other types of mould, does not produce toxins and is safe to consume.
The distinct flavour of blue cheese comes from lipolysis (breakdown of fat). The metabolism of the blue mould further breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma. The mould also triggers a biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its distinct blue look, odd smell, and sharp flavour.
Blue cheese can 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. Blue cheese is often paired with grapes, honey, red wine, apples, and walnuts.
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Blue cheese is made from milk from cows, goats and sheep
Blue cheese is made from milk from cows, goats, and sheep. The type of milk used can significantly impact the flavour, texture, and nutritional profile of the cheese. Cow's milk cheeses are often described as 'grassy' or like 'you can taste the pasture'. Common tasting notes in cow's milk cheeses include sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheeses tend to be more expensive and generally fall into one of two categories: limestone-y and citrusy or musky and barnyardy. Sheep's milk cheeses are also more expensive and have a higher fat content than cow's milk.
The process of making blue cheese involves introducing mould cultures to the cheese milk. The mould used is typically Penicillium roqueforti, a variety of mould that is in the same family as the one penicillin is made from. The legend of how blue cheese was discovered centres around a shepherd in southern France who left his lunch of bread and sheep's milk cheese in a cave for a few months. When he returned, the cheese had become infested with the mould, but he ate it anyway and did not get sick.
Blue cheese is characterised by its blue veins, which are created by piercing the cheese with thin needles or skewers to allow oxygen to reach the inside. The blue mould then matures inside the air tunnels, developing flavour as it ages. The mould produces enzymes that release amino acids, breaking down the cheese's proteins and creating a creamy texture and sharp flavour.
While the mould in blue cheese may look unappetising to some, it is perfectly safe to eat and may even have health benefits. In fact, the distinctive flavour, texture, and look of blue cheese are a result of the mould. However, it is important to note that not all moulds are safe for consumption, and it is generally not recommended to eat mouldy cheese other than blue cheese.
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Blue cheese can go bad if it's not stored properly
Blue cheese is made using Penicillium, a type of mould that gives it its distinct taste, smell, and appearance. While the mould on blue cheese is generally safe to consume, blue cheese can still go bad if it is not stored properly.
Blue cheese should be stored in a climate with high humidity—at least 80% humidity is recommended. The cheese should be wrapped and stored in the refrigerator, where it can last for 3–4 weeks. It is important to ensure that the cheese can breathe; it should not be wrapped too tightly, as this can trap moisture and cause the growth of unwanted bacteria, which can make it inedible. Experts recommend wrapping blue cheese in aluminium foil, parchment paper, or a loose zipper-lock bag.
It is also important to note that blue cheese should be stored separately from other types of cheese, as the blue mould spores can travel through the air and contaminate nearby cheeses. Additionally, blue cheese should not be stored in plastic containers or wrapped in plastic, as the plastic can stick to the cheese paste and trap moisture, leading to the degradation of the cheese.
Signs that blue cheese has gone bad include the presence of new mould, such as pink, black, or fuzzy white, green, or grey spots on the surface. A strong odour similar to ammonia is also an indication that the cheese has spoiled. Consuming spoiled blue cheese can cause food poisoning, so it is important to discard the cheese if there are any signs of spoilage.
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Frequently asked questions
Blue mold 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 color, taste, and smell.
Yes, blue mold cheese is safe to eat. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume. However, blue cheese can go bad if it is not stored properly. Therefore, it is important to store blue cheese tightly wrapped in the refrigerator.
Blue mold cheese is made using milk from cows, goats, and sheep. To make the cheese turn blue, oxygen must reach the inside of the cheese. This is often done by piercing the cheese with thin needles or skewers. The blue mold then matures inside the air tunnels, developing flavor as it ages.
Blue mold cheese can range from mild to sharp in flavor. The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Variants high in moisture melt effectively and add tang to red meat and sauces.
