Frederic Melton
Blue cheese is a common type of cheese known for its distinct smell and flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. The mould creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface.
| Characteristics | Values |
|---|---|
| Mold | Penicillium roqueforti, Penicillium |
| Bacteria | Brevibacterium linens |
| Color | Blue, blue-green, blue-gray, bluish-violet |
| Flavor | Sharp, salty, creamy, rich |
| Aroma | Strong, odd, distinctive |
| Texture | Creamy |
| Safety | Considered safe to consume |
| Formation | Blue cheese is white when formed |
| Additional ingredients | Food coloring, benzoyl peroxide bleach, vegetable wax |
Explore related products
What You'll Learn
Blue cheese gets its colour from a mould called Penicillium
Blue cheese is a common variety of cheese 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. The veins of mould, along with certain types of bacteria, give blue cheese its characteristic odour.
The process of making blue cheese is similar to that of other varieties of cheese, consisting of six standard steps. However, additional ingredients and processes are required to give blue cheese its particular properties. Blue cheese gets its distinct blue colour from Penicillium mould spores. These mould spores are introduced into milk at the beginning stages of cheesemaking.
Blue cheese ripens from mould activity, which creates the unique veins of blue or blue-green mould throughout the cheese. When a wheel of blue cheese is formed, it is actually white in colour, both inside and out. Blue mould will not grow just by adding it to milk. It requires oxygen to grow and survive. Once oxygen is introduced, the blue mould begins to travel outwards, ripening the cheese as it migrates towards the rind.
The mould on blue cheese is from the same family of spores used to make penicillin. Unlike other types of mould, the types of Penicillium used to produce blue cheese do not produce mycotoxins and are safe for human consumption. In fact, some sources suggest that consuming this particular mould could even be healthy.
Blue Cheese: Easy to Digest or Not?
You may want to see also
Penicillium roqueforti creates the blue veins in blue cheese
Blue cheese is made using a type of mold called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. Penicillium roqueforti is a saprophytic fungus commonly found in nature, isolated from soil or decaying organic matter. It is perfectly adapted to the conditions during blue cheese manufacture, including low oxygen levels and temperatures.
Penicillium roqueforti creates the characteristic blue veins in blue cheese. The process begins with the culturing of suitable spore-rich inocula. In the first phase of production, a Penicillium roqueforti inoculum is prepared. Sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added. The addition of modified milk fat stimulates a progressive release of free fatty acids, which is essential for rapid flavor development in blue cheese.
After the aged curds have been pierced, forming air tunnels in the cheese, the mold is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese. The cheese becomes creamier as it ages, and this process can take several weeks to several months, depending on the specific cheese variety.
During ripening, Penicillium roqueforti plays a crucial role in flavor development. It breaks down fats into free fatty acids, contributing to the characteristic flavor of blue cheeses due to fat breakdown. It also produces many volatile and non-volatile aroma compounds, including methyl ketones, which are the most abundant.
While Penicillium roqueforti is crucial for blue cheese production, it can also produce certain compounds of concern. However, in properly produced and aged cheese, these compounds are typically present at levels considered safe for consumption.
Dehydrating Blue Cheese: A Step-by-Step Guide
You may want to see also
Blue cheese is ripened from the inside out
Blue cheese is a common variety of cheese known for its strong smell and distinct flavour. It gets its name from the blue veins of mould that run through it, giving it a unique blue-green or blue-grey colour. Blue cheese is ripened from the inside out, which is what sets it apart from other types of cheese.
When a wheel of blue cheese is formed, it is white in colour, both on the inside and the outside. The mould spores are introduced into the milk at the beginning of the cheesemaking process. However, blue mould will not grow unless oxygen is present. To introduce oxygen, cheesemakers prick the cheese with needles, allowing oxygen to reach the inside of the wheels. Once oxygen is introduced, the blue mould begins to grow outwards from the inside, ripening the cheese as it moves outward toward the rind.
The mould on blue cheese is called Penicillium, which is the same family of spores used to make penicillin. Unlike other types of mould, the types of Penicillium used to produce blue cheese do not produce mycotoxins and are safe to consume. In fact, consuming blue cheese may even have health benefits. The mould grows along the surface of the curd-air interface, and the veins of mould are responsible for the cheese's aroma. The metabolism of the blue mould breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma.
In addition to the mould, blue cheese also contains certain types of bacteria, including Brevibacterium linens, the same bacteria responsible for foot and body odour. Other bacteria found in blue cheese include Lactococcus lactis, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus curvatus, Leuconostoc mesenteroides, Staphylococcus equorum, and Staphylococcus sp.
Blue Cheese Crumbles: Are They Processed?
You may want to see also
Explore related products
Blue cheese is made by adding mould spores to milk
The mould used is called Penicillium, which is the same family of spores used to make penicillin. The particular mould spores used in cheese production do not produce mycotoxins and are considered safe to consume. In fact, blue cheese is permitted to be sold in the EU and is protected by a designation of origin in several countries.
The mould grows along the surface of the curd-air interface, and the veins of mould are responsible for the aroma of the cheese. The metabolism of the blue mould breaks down fatty acids to form ketones, which give the cheese a richer flavour and aroma. This process is called lipolysis and is triggered by Penicillium roqueforti.
Blue cheese is made in a similar way to other varieties, with six standard steps, but additional ingredients and processes are required to give it its particular properties. For example, food colouring is sometimes added to neutralise the yellowish tint of the cheese, and benzoyl peroxide bleach and vegetable wax are used to coat the rind.
Kraft Roka Blue Cheese Spread: Why Discontinue a Favorite?
You may want to see also
Blue cheese is made by sprinkling mould on fresh sheep's milk cheese curds
Blue cheese is a common variety of cheese known for its strong smell and distinct flavour. It is made by sprinkling mould on fresh sheep's milk cheese curds. This process is what sets blue cheese apart from other types of cheese. While most cheeses are bacteria-ripened, blue cheeses ripen due to mould activity.
The mould used in blue cheese is called Penicillium, specifically Penicillium roqueforti, and belongs to the same family of spores used to make penicillin. This mould is responsible for the distinct taste, smell, and appearance of blue cheese. The mould spores are introduced into the milk at the beginning of the cheesemaking process, and they require oxygen to grow. Once oxygen is introduced, the mould begins to grow outwards, ripening the cheese as it moves. This process creates the unique veins of blue or blue-green mould throughout the cheese, giving it its name and characteristic sharp and salty flavour.
In addition to the mould, specific types of bacteria contribute to the smell of blue cheese. One such bacteria is Brevibacterium linens, which is also responsible for foot and body odour. Another biochemical process triggered by Penicillium roqueforti is lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This process further contributes to the distinct blue appearance, odd smell, and sharp flavour of blue cheese.
Blue cheese can be made from different types of milk, including raw or pasteurized milk, and has a variety of regional variations, such as Stilton, Gorgonzola, and Roquefort, which are considered favoured blue cheeses in many countries. These regional varieties have protected designations, meaning they can only bear their respective names if produced in specific ways and locations.
Ranch vs Blue Cheese: Which Dressing is Healthier?
You may want to see also
Frequently asked questions
A type of mold called Penicillium is responsible for blue cheese's bluish coloring.
The mold is introduced into the cheese at the beginning of the production process. Once the cheese is formed, cheesemakers prick it with long steel needles, creating air tunnels for the blue mold to grow.
The color of blue cheese can vary from blue to green, yellow, pink, or white.
Some popular blue cheeses include Stilton, Roquefort, Gorgonzola, Danish, and Maytag.
Blue cheese is the only style of cheese that ripens from the inside out due to mold activity, whereas most other cheeses ripen from the outside in due to bacteria.
