Bushra Griffith
Blue cheese is a type of cheese characterized by blue-green spots or veins throughout. It is made by adding cultures of edible moulds, such as Penicillium roqueforti, which develop during the ripening process. Blue cheese has a distinctive smell and flavour, which can vary from mild to strong, slightly sweet to salty or sharp. In the song Whoopty, the term blue cheese is used as slang for money, specifically $100 bills, which have a blue strip.
| Characteristics | Values |
|---|---|
| Definition | Cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese |
| Colour | Pale to dark |
| Consistency | Liquid to hard |
| Flavour | Mild to strong, slightly sweet to salty or sharp |
| Smell | Distinctive, either from the mould or from various specially cultivated bacteria such as Brevibacterium linens |
| Ripening temperature | Around eight to ten degrees Celsius |
| Relative humidity | 85-95% |
| Ketone content | 2-pentanone, 2-heptanone, and 2-nonanone |
| Mycotoxins | Roquefortine, isofumigaclavine A, mycophenolic acid, ferrichrome, penicillic acid, and PR toxin |
| Slang meaning | Money, usually $100 bills (due to the blue strip on them) |
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What You'll Learn
- Blue cheese is a type of cheese with blue-green spots or veins
- The blue colour comes from mould, specifically Penicillium roqueforti
- Blue cheese is believed to have been discovered by accident
- In the song Whoopty, blue cheese is used as a slang term for money
- Blue cheese is often served with chicken wings
Blue cheese is a type of cheese with blue-green spots or veins
Blue cheese is a type of cheese characterised by blue-green spots or veins that are created by the addition of cultures of edible moulds. Examples of blue cheese include Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton. The mould responsible for the blue veins in Roquefort cheese is Penicillium roqueforti, which also contributes to its characteristic flavour due to fat breakdown. During the ripening process, the cheese loaves are punctured to allow air to penetrate and support the growth of Penicillium roqueforti cultures, resulting in the formation of blue veins. The temperature and humidity are carefully controlled to ensure the cheese ages optimally without spoiling.
The distinctive flavour and aroma of blue cheese are attributed to methyl ketones, which are metabolic products of Penicillium roqueforti. These methyl ketones include 2-pentanone, 2-heptanone, and 2-nonanone. In addition to Penicillium roqueforti, various yeasts are present in blue cheese, such as Debaryomyces hansenii, Candida famata, Kluyveromyces lactis, and Candida sphaerica. The presence of these yeasts further contributes to the unique flavour and odour profile of blue cheese.
Blue cheese is believed to have been discovered accidentally when cheeses were stored in caves with naturally controlled temperature and moisture levels, creating an ideal environment for the growth of harmless moulds. Today, blue cheeses are typically aged in temperature-controlled environments to replicate these favourable conditions. The production of blue cheese involves monitoring the total ketone content and maintaining specific temperature and humidity levels to achieve the desired flavour and texture.
While blue cheese is commonly associated with its distinctive blue-green veins and strong flavour, it is also known for its versatility in culinary applications. It can be crumbled over salads, paired with charcuterie, or enjoyed with crispy wings. The contrast between the creamy richness of blue cheese and the cold crunch of carrots or celery makes it a popular choice for accompaniments. Additionally, blue cheese is often used in appetizers, such as fried thigh strips with a spring mix, apple, and carrot slivers, or crushed olives with lemon.
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The blue colour comes from mould, specifically Penicillium roqueforti
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The blue colour comes from the mould, specifically Penicillium roqueforti, which is one of over 300 accepted species of the Penicillium genus. The name Penicillium comes from the Latin word "penicillus", which means brush pencil, as the conidiophore (the structure that produces asexual spores) resembles the shape of a brush.
Penicillium roqueforti is a saprophytic fungus that grows in natural environments such as forests, soil, wood, and plant parts. It was originally discovered in Roquefort-Sur-Soulzon, France, and is now found worldwide. This species is commonly used in the production of blue cheeses, as it gives them a distinct smell, flavour, aroma, and colour. The fungus grows rapidly and produces odourless colonies that vary in colour from pale yellow to dark grey-green.
During the cheese-making process, the cheese loaves are punctured to create small openings that allow air to penetrate and support the growth of Penicillium roqueforti cultures, resulting in the formation of blue veins. The ripening temperature is typically around eight to ten degrees Celsius with a relative humidity of 85-95%, although this may vary depending on the type of blue cheese being produced.
The use of Penicillium roqueforti in cheese production has some health considerations. While mycotoxins are present at low levels, the instability of certain toxins and the lack of optimal conditions for their production reduce the potential health hazards associated with the consumption of blue cheese. Additionally, the large quantities of cheese typically consumed further minimise the risk of adverse health effects.
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Blue cheese is believed to have been discovered by accident
The specific type of mould responsible for the characteristic flavour and appearance of blue cheese is called Penicillium roqueforti. It breaks down the cheese's proteins and fats, releasing flavour compounds that contribute to its pungency, sharpness, and piquant notes. Penicillium roqueforti is also the cause of the blue veins typically found in blue cheese.
Blue cheese is typically created by injecting the mould into the cheese or by allowing it to naturally occur during the aging process. The cheese is then aged in a cool, humid environment, allowing the mould to grow and develop its distinctive characteristics. The temperature and humidity levels are carefully monitored to ensure the cheese does not spoil and develops its optimal flavour and texture.
In addition to Penicillium roqueforti, other microorganisms like yeasts and bacteria may be present in blue cheese, further contributing to its unique characteristics. For example, Brevibacterium linens can give blue cheese its distinctive smell.
Today, blue cheese is a beloved delicacy worldwide, with various types such as Roquefort, Gorgonzola, Stilton, and Castelmagno gaining widespread recognition. It is a versatile ingredient that pairs well with sweet fruits, nuts, salads, pasta dishes, and even desserts.
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In the song Whoopty, blue cheese is used as a slang term for money
In the song "Whoopty" by the music artist CJ, the term "blue cheese" is used as a slang term for money. The song's lyrics are the usual bragging while rapping, but with solid enthusiasm and a good speed of lyric-spitting. In an interview, CJ clarified that when he says "blue cheese," he is referring to the new $100 bills, which have a blue strip in the middle. The term "cheese" is often used as slang for money, and the colour blue could refer to the blue strip in the middle of the $100 bill.
The use of "blue cheese" as slang for money adds a playful and creative twist to the song's lyrics. It is not the only slang term used in the song, as the rapper also raps about flexing with his friends and women, staying focused on making money, and his association with a gang. The term "Whoopty" itself is said to be a gang salute for members associated with the New York Blood gang, according to Urban Dictionary.
While the song "Whoopty" has sparked discussions and interpretations, it is essential to consider the context and intentions behind the lyrics. Listeners should be cautious about using the term "Whoopty," especially in certain contexts or locations, such as in New York City, where it may have specific connotations.
It is worth noting that the term "blue cheese" has various meanings and interpretations beyond its literal definition as a type of cheese. Some people interpret "blue cheese" as referring to a strain of weed or cannabis, while others suggest it could refer to something completely different, such as a very sweaty and smelly scrotum. However, in the context of the song "Whoopty," the artist CJ has confirmed that "blue cheese" is used as a slang term for money, specifically referring to the new $100 bills with a blue strip.
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Blue cheese is often served with chicken wings
Blue cheese is a type of cheese with a distinctive appearance and flavour due to the presence of blue-green spots or veins of mould throughout. The mould is a type of edible fungus called Penicillium roqueforti, which is responsible for the characteristic flavour and odour of blue cheese. The cheese is aged in temperature-controlled environments, typically around 8-10 degrees Celsius with a relative humidity of 85-95%.
The blue cheese dip is simple to make, requiring only a few common ingredients such as sour cream, mayonnaise, buttermilk, lemon juice, salt, and pepper. The key ingredient, of course, is the blue cheese itself, which can be crumbled and mixed with the other ingredients to create a creamy, tangy dip. The dip can be served alongside the buffalo wings, as well as cut vegetables like celery, carrots, bell peppers, or cucumber, and even chips or crackers.
The pairing of blue cheese and chicken wings is not just a delicious combination but also a visually appealing one. The blue-veined cheese adds a pop of colour to the dish, especially when served with crispy, golden chicken wings. The creamy texture of the blue cheese dip also provides a nice contrast to the crispy chicken, creating a satisfying sensory experience.
While blue cheese is commonly served with buffalo chicken wings, its versatility extends beyond this pairing. Blue cheese can be enjoyed in a variety of dishes, including salads, sandwiches, and charcuterie boards, adding its unique flavour and texture to enhance the dining experience.
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Frequently asked questions
Blue cheese is a type of cheese with blue or green veins that is known for its strong flavor and smell. It is made by adding cultures of edible mold to the cheese during the ripening process.
The name "blue cheese" comes from the blue or green veins that are characteristic of this type of cheese. These veins are caused by the presence of mold, specifically Penicillium roqueforti, which is added to the cheese during the ripening process.
Blue cheeses can vary in flavor from mild to strong, and from slightly sweet to salty or sharp. They also differ in color, consistency, and smell.
Yes, blue cheese is safe to eat. The mold in blue cheese is harmless and even beneficial, as it contributes to the characteristic flavor and health benefits of the cheese.
