Patrick Oconnell
Blue cheese is a pungent, crumbly cheese with a distinctive blue-veined appearance and strong flavour. It is made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheese is a general term for cheese made from cow's, sheep's or goat's milk, and ripened with cultures of the mould Penicillium roqueforti. The distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti. The veins are also responsible for the aroma of blue cheese. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
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What You'll Learn
Blue vein cheese is made with the addition of mould cultures
Blue vein cheese, also known as blue cheese, is a generic term for cheese made with the addition of mould cultures. It is produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium, most commonly Penicillium roqueforti and, in some cases, Penicillium glaucum. The final product is characterised by green, grey, blue, or dark veins or spots of mould throughout the cheese paste.
The process of making blue vein cheese involves two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared before the actual production of blue cheese. The cheese loaves are then punctured to create small openings to allow air to penetrate and support the rich growth of aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. The mould is able to grow along the surface of the curd-air interface, creating the characteristic blue veins.
The distinct flavour of blue vein cheese arises from methyl ketones, which are metabolic products of Penicillium roqueforti. The veins along the blue cheese are also responsible for its aroma. Blue vein cheese can vary in flavour from mild to strong, slightly sweet to salty or sharp, and in consistency from liquid to hard. The texture of the cheese is softened during the maturation process, when the cheese is "'spiked" with stainless steel rods to allow oxygen circulation and mould growth.
Some well-known varieties of blue vein cheese include Roquefort, made with unpasteurised sheep's milk and known for its pungent smell and sharp, salty, and acidic taste; Gorgonzola, one of the oldest known blue cheeses, made with pasteurised cow's milk and featuring a mild, buttery flavour in its soft variety and a rich, intense flavour in its hard variety; and Stilton, a relatively new addition, known for its crumbly texture and sharp, salty, and slightly sour flavour.
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It has a pungent aroma and a crumbly texture
Blue vein cheese, also known as blue cheese, is a pungent and crumbly cheese with a strong flavour and aroma. It is a generic term for any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese paste. The mould responsible for the characteristic blue veins is usually Penicillium roqueforti, although some varieties use Penicillium glaucum. The veins are created when the cheese curds are pierced, forming air tunnels that allow the mould to grow along the surface of the curd-air interface.
The pungent aroma of blue vein cheese is due to the presence of methyl ketones, which are metabolic products of the Penicillium mould. The distinct smell can also be attributed to various specially cultivated bacteria such as Brevibacterium linens. The combination of these compounds creates a strong and distinctive odour that contributes to the overall flavour and aroma profile of blue vein cheese.
The crumbly texture of blue vein cheese is a result of the maturation process, where the cheese is ""spiked" with stainless-steel rods to allow oxygen circulation and promote mould growth. This process softens the texture of the cheese, making it crumbly and easier to spread or crumble over foods. The texture can vary from hard and crumbly, such as Gorgonzola Piccante, to soft and creamy, like Gorgonzola Dolce.
The flavour of blue vein cheese can range from mild to strong, slightly sweet to salty or sharp. The saltiness in blue vein cheese comes from the blue veins, which contribute a sharp zing to the overall taste experience. The flavour also depends on the type of milk used, which can be cow's, sheep's, or goat's milk, and the specific production techniques employed. Some varieties, such as Roquefort, are made with unpasteurized sheep's milk, resulting in a semi-hard and crumbly texture with a sharp, salty, and acidic taste.
Overall, blue vein cheese is known for its pungent aroma, crumbly texture, and strong flavour. The combination of mould cultures, bacteria, and production techniques creates a unique and distinctive cheese variety that is versatile and widely used in dishes such as pizza, pasta, and dressings.
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Blue vein cheese can be made with cow's, sheep's or goat's milk
Blue vein cheese, also known as blue cheese, is a pungent and versatile ingredient with a strong flavour and crumbly texture. It is characterised by its blue, blue-grey, or blue-green veins or spots of mould throughout the cheese paste. The veins are created by the presence of moulds such as Penicillium roqueforti and Penicillium glaucum, which require oxygen to grow. To facilitate this, the cheese is "'spiked" with stainless steel rods to allow oxygen to circulate and the mould to grow. This process also softens the texture and helps create the distinctive flavour of blue cheese.
Blue vein cheese can be made with cow's milk, sheep's milk, or goat's milk. For example, Roquefort, a French blue cheese, is made with unpasteurised sheep's milk and has a sharp, salty, and acidic taste. On the other hand, Gorgonzola, an Italian variety, is made with pasteurised cow's milk and has a mild, buttery flavour in its soft variety and a rich, intense flavour in its hard variety. Another Italian blue cheese, Queso de Cabrales, can be made with either cow, goat, or sheep milk, as long as it is raw and unpasteurised. It has a robust, salty, and slightly spicy flavour that becomes sharper and more acidic as it ages.
Other blue cheeses made from cow's milk include Shropshire Blue, which has a semi-soft, moist, and creamy texture with a sharp, salty, and slightly sour flavour; Ädelost, a Swedish cheese with a sharp, salty flavour; and Bleu Bénédictin, a Canadian cheese with earthy mushroom flavours and a creamy centre. Danablu, a 20th-century blue cheese, is also made with cow's milk, although it is unclear whether it is specifically made with milk from cows, sheep, or goats.
Blue vein cheese made from sheep's milk, in addition to Roquefort and Queso de Cabrales, includes Pecorino Romano, an Italian cheese with a strong, salty, and tangy flavour. While it is less common for blue vein cheese to be made from goat's milk, it is possible, as demonstrated by Queso de Cabrales.
The process of making blue vein cheese involves six standard steps, similar to other varieties of cheese, but additional ingredients and processes are required to give it its particular properties. The mould cultures are added to the cheese, and the cheese is then aged in temperature-controlled environments, such as natural caves, to allow the mould to develop and create the distinctive veins. The ripening temperature and humidity levels can vary depending on the type of blue cheese being produced.
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The mould in the cheese creates its distinctive flavour
Blue vein cheese, also known as blue cheese, is a generic term for cheese made with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium. The mould in the cheese creates its distinctive flavour.
The process of making blue cheese involves adding mould cultures to the milk, which create blue, blue-grey, or blue-green spots or veins throughout the cheese. These veins develop naturally as the cheese ages. The mould used is typically Penicillium roqueforti, but other varieties such as Penicillium glaucum are also used.
During the maturation process, the cheese is pierced or "spiked" with stainless steel rods to create air tunnels that allow oxygen to circulate and promote the growth of the mould. This process also softens the texture of the cheese and contributes to its distinctive flavour. The mould cultures break down the lactic acid in the cheese, maintaining a pH above 6.0, which is optimal for the growth of the mould and the development of its characteristic flavour.
The distinctive flavour of blue cheese is influenced by the type of milk used, the specific mould culture, and the ageing process. The flavour can range from mild to strong, slightly sweet to salty or sharp, and may have a pungent aroma. The mould also contributes to the unique texture of blue cheese, which is often described as crumbly.
Some well-known examples of blue vein cheese include Roquefort, a sheep's milk cheese from France known for its sharp, salty, and acidic taste; Gorgonzola, a cow's milk cheese from Italy with a mild, buttery flavour in its soft variety and a rich, intense flavour in its hard variety; and Stilton, an English cheese with a creamy texture and a sharp, salty, and slightly sour flavour.
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Different types of blue vein cheese have unique tastes
Blue vein cheese, or blue cheese, is a general classification of cheeses that vary in flavour, colour, and consistency. Different types of blue vein cheese have unique tastes, and the flavours range from mild to strong, slightly sweet to salty or sharp. The distinct flavour of blue cheese arises from methyl ketones, which are a metabolic product of Penicillium roqueforti.
Roquefort, a French blue cheese made with unpasteurized sheep's milk, is known for its sharp, highly salty, and acidic taste, as well as its pungent smell. It has a semi-hard and crumbly yet creamy texture with a bright blue-green vein.
Gorgonzola, an Italian blue cheese, is made with whole pasteurized cow's milk. It comes in two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavour, and Gorgonzola Piccante, a hard cheese with a rich, intense flavour and crumbly texture.
Shropshire Blue, invented in the 1970s in Inverness, is visually distinct due to its dark yellow to orange interior, resulting from the use of annatto. It has a semi-soft, moist, and creamier texture than Stilton, with a sharp, salty, and slightly sour flavour.
Dorset Blue Vinney, an English blue cheese, is made from skimmed cow's milk. It has a hard and crumbly texture with a salty flavour.
Bleu Bénédictin, a Canadian blue cheese, is a whole milk cheese with earthy mushroom flavours, a creamy centre, and a delicate salty taste.
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Frequently asked questions
Blue vein cheese, or blue cheese, is a generic term for cheese that has been produced with cow's milk, sheep's milk, or goat's milk and then ripened with cultures of the mold Penicillium.
Blue vein cheese can vary in flavor from mild to strong, slightly sweet to salty or sharp. The taste also depends on the type of blue cheese and how long it has been aged for. For example, Roquefort has a sharp, salty, and acidic taste, while Gorgonzola Dolce is mild and buttery.
Blue vein cheese is characterized by its green, grey, blue, or dark veins or spots of mold throughout the cheese paste.
The process of making blue vein cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. The cheese loaves are then 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.
Some popular blue vein cheeses include Roquefort, Gorgonzola, Stilton, Danablu, and Cambozola.
