Bushra Griffith
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 called Penicillium roqueforti, which is responsible for the greenish-blue mouldy aspect of blue cheese. While blue cheese is indeed mouldy, and very deliberately so, it is perfectly fine to eat thanks to the variety of mould used in its production.
| Characteristics | Values |
|---|---|
| Color | Blue, greenish-blue, blue-green, blue-gray |
| Texture | Fuzzy, creamy, sharp, salty, tangy, creamy, crumbly |
| Smell | Odd, distinctive, sharp |
| Other | White, gray, or yellow patches, slimy |
Explore related products
What You'll Learn
Blue cheese gets its colour from Penicillium mould spores
Blue cheese is made with mould, specifically Penicillium mould spores. These spores are from the same family as the mould that the antibiotic penicillin is made from. However, unlike other moulds, Penicillium roqueforti and Penicillium glaucum do not produce toxins and are therefore safe for human consumption. In fact, blue cheese is believed to have been discovered by accident when a young boy, eating bread and ewes' milk cheese, left his meal in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
The mould on blue cheese gives it its distinctive sharp flavour, texture, and blue-grey colour. 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. In addition, Penicillium roqueforti also triggers another 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, sharp smell, and flavour.
Blue cheese is typically made by sprinkling freeze-dried Penicillium roqueforti inoculum on top of curds along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours with no pressure applied, but the moulds are inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it in a cool, dark, damp place with a constant temperature and humidity to encourage the growth of mould.
Blue cheese has a long history, with analysis of paleofeces sampled in the salt mines of Hallstatt, Austria, showing that miners of the Hallstatt Period (800 to 400 BC) already consumed blue cheese. Today, blue cheese is made in labs and hygienic production facilities, rather than caves, to ensure dangerous moulds, fungi, and bacteria do not contaminate the cheese. While blue cheese is generally safe to consume, it is important to use your judgement as actively growing mould on cheese may indicate that it has spoiled and should be discarded.
The Taste of Labneh Cheese: A Creamy, Tangy Delight
You may want to see also
Blue cheese is safe to eat because it uses non-toxic mould
Blue cheese is widely consumed and enjoyed across the world, and its distinct flavour, aroma, and colour are well-known. The mould in blue cheese is safe for human consumption and is not harmful. The mould that builds up on fresh food is usually an indication that it is no longer fresh and fit for consumption. However, blue cheese is an exception, and the mould in it is deliberately induced and safe to eat.
The mould in blue cheese is of a specific type—Penicillium roqueforti and Penicillium glaucum—which are blue moulds used for cheese and do not produce toxins. These moulds are safe and even have antibacterial properties, overtaking pathogens. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow in blue cheese creates an environment that prevents the production of toxins by these moulds.
The mould in blue cheese is intentionally induced to give it a unique flavour, texture, and aroma. The mould Penicillium roqueforti produces enzymes that break down the cheese's proteins (casein), resulting in a creamy texture near the blue veins. This process is called proteolysis. Additionally, the mould triggers lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, contributing to the cheese's distinct characteristics.
It is important to distinguish between the safe mould in blue cheese and other types of mould that can be harmful. Random mould that appears on cheese due to prolonged storage or contamination can be dangerous. If the cheese is spoiled or shows signs of active mould growth, it should be discarded. Therefore, it is crucial to follow necessary storage precautions and consume the cheese before its use-by date.
The Real Taste of Feta Cheese Pasta
You may want to see also
Blue cheese is made in labs to prevent dangerous mould
Blue cheese is widely known for its distinct flavour, smell, and appearance. The unique characteristics of blue cheese are a result of the growth of a specific type of fungus called Penicillium roqueforti, which gives the cheese its particular colour and taste. While blue cheese is made with mould, not all moulds are created equal. Some moulds produce compounds called mycotoxins, which are toxic and harmful to humans. However, the mould in blue cheese, Penicillium roqueforti, does not produce toxins and is safe for human consumption. In fact, it is said to be healthy.
Traditionally, blue cheese was discovered by accident when a shepherd in southern France left his lunch of rye bread and sheep's milk cheese in a cave for several months. When he returned, he found his lunch untouched except for a thick layer of mould. This mould was identified as Penicillium roqueforti, which is commonly found in the damp limestone caves of the region.
To prevent the growth of dangerous moulds, fungi, and bacteria, modern blue cheese production has moved from caves to labs and hygienic production facilities. In these controlled environments, cheesemakers simulate the dark, damp conditions found in the caves to encourage the growth of the desired mould. By creating these specific conditions, cheesemakers can ensure that only the safe and intended moulds develop on the cheese.
While blue cheese made in labs may not have the same romantic origin story as its cave-aged counterpart, it serves an important purpose in food safety. By controlling the environment, cheesemakers can prevent the growth of harmful moulds and bacteria, ensuring that consumers can safely enjoy the unique taste and texture of blue cheese without worrying about food poisoning or other negative side effects.
Go Veggie Cheese: How Does It Taste?
You may want to see also
Explore related products
Blue cheese is made by adding mould to curds
Once the curds have been formed, they are ladled into containers to be drained and formed into a full wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. Brevibacterium linens is the same bacteria responsible for foot and body odour. The curd granules are then placed in moulds to form cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with no pressure applied, and the moulds are inverted frequently to promote this process. Salt is then added to the cheese to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it.
The mould used to make blue cheese is from one or more strains from the genus Penicillium. Contrary to popular belief, these strains are not the same as those used to create antibiotics. Penicillium roqueforti and Penicillium glaucum do not produce toxins and are safe for human consumption. These moulds are introduced to the cheese either naturally or in a controlled facility. They accelerate 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.
The entire world's yearly supply of Roquefort cheese, about 18,000 tons, comes from the small village of Roquefort in southern France. According to legend, blue cheese was discovered over a millennium ago when a shepherd in the Rouergue region of southern France left his lunch of rye bread and sheep's milk cheese in a cave. When he returned months later, he found his lunch untouched except for a thick layer of mould. Today, cheesemakers recreate this process by leaving rye bread in the famed caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried, ground into dust, and sprinkled on fresh sheep's milk cheese curds.
Mascarpone Cheese: Rich, Buttery, and Tangy Taste Experience
You may want to see also
Blue cheese should not have fuzzy white, grey, or yellow patches
Blue cheese is made with mould, which gives it its distinctive sharp taste, smell, texture, and blue-green veins. The mould used in blue cheese is safe for human consumption and is deliberately introduced during the production process. However, this does not mean that all moulds on blue cheese are safe.
Additionally, blue cheese should not have a slimy texture. Slime is a sign of spoilage and indicates that the cheese is no longer safe to consume. It is also important to keep blue cheese away from other varieties of cheese in the refrigerator to prevent mould from spreading. A separate container that allows air circulation can help achieve this.
While the mould in blue cheese is generally safe, it is essential to purchase blue cheese from reputable sources and consume it within its shelf life. Different types of blue cheese have different shelf lives, and consuming the cheese beyond its recommended period may increase the risk of encountering harmful moulds.
Cheese Connoisseur: Melty, Gooey, Delicious
You may want to see also
Frequently asked questions
Blue cheese is characterised by its blue-green spots or veins, which are created by the addition of cultures of edible moulds. Blue cheese can vary in colour from pale to dark, but you should avoid blue cheese with fuzzy white patches, grey spots, or yellow areas.
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum, which do not produce toxins and are therefore safe for human consumption.
To prevent blue cheese from going bad, it should be stored correctly. It is best to re-wrap blue cheese in parchment and then in beeswax paper to prevent moisture from building up, as this can help bad mould to develop faster.
