Frederic Melton
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a distinct blue or blue-grey veined appearance and smell. Blue cheese is typically soft or semi-soft with a crumbly to creamy texture and can be eaten by itself or spread, crumbled, or melted into or over foods. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties.
| Characteristics | Values |
|---|---|
| General Classification | Blue cheese is a general classification of cheese that has had cultures of the mold Penicillium added. |
| Texture | Blue cheese is typically soft or semi-soft with a crumbly to creamy texture. |
| Blue Veining | The characteristic blue interior veining comes from culturing the milk with a fungus called Penicillium roqueforti. |
| Flavor | Blue cheese has a distinct smell and a strong flavor that some consider an acquired taste. |
| Consumption | Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods. |
| Storage | To store blue cheese, wrap it in cheese paper, wax paper, or aluminum foil; avoid using plastic wrap as it encourages the formation of ammonia odor. |
| Pairing | Blue cheese can be paired with fruits like apples, cherries, figs, pears, and pineapple, as well as dried fruits. Crisp vegetables like celery, cucumber, and carrots can also complement the cheese. |
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What You'll Learn
- Blue cheese is made with Penicillium cultures, which creates spots or veins
- Blue cheese is typically soft or semi-soft with a crumbly to creamy texture
- Blue cheese is aged in a temperature-controlled environment, such as a cave
- Blue cheese can be eaten on its own or spread, crumbled, or melted
- Blue cheese has a distinct smell and is considered an acquired taste
Blue cheese is made with Penicillium cultures, which creates spots or veins
Blue cheese is a type of cheese with a distinct smell and a unique appearance. It is made using Penicillium cultures, specifically Penicillium roqueforti, which creates spots or veins throughout the cheese. These cultures are prepared using freeze-dried Penicillium roqueforti, which is washed from pure culture agar plates and then frozen. The freeze-drying process involves evaporating the water from the frozen state without transitioning through the liquid state, a process known as sublimation. This step is crucial for retaining the value of the culture, which can be reactivated later by simply adding water.
The process of making blue cheese typically involves six standard steps, similar to other varieties of cheese, but additional ingredients and processes are required to achieve its distinctive blue veins. To start, salt, sugar, or a combination of both is added to autoclaved, homogenized milk through a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days at a temperature range of 21–25 °C (70–77 °F). More salt and/or sugar is added, and the incubation continues for another one to two days. Alternatively, a fermentation medium can be created by mixing sterilized, homogenized milk and whey solids or non-fat solids, to which a spore-rich Penicillium roqueforti culture is added.
After the curds have formed, they are ladled into containers to drain and form into cheese wheels. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then moulded into cheese loaves with a relatively open texture. This moulding process involves knitting the curd granules in moulds, which will influence the final texture of the cheese. To encourage vein formation, the cheese is pierced with a needle, and oxygen is introduced. The timing of piercing depends on the desired texture, with denser blue cheeses being pierced later in the process.
The final steps include whey drainage, which can take up to 48 hours, and the addition of salt as a preservative. The cheese is then aged to develop its flavour, typically for 60–90 days, before it is ready for marketing. The ageing process is crucial for the development of the characteristic blue cheese flavour, and it is during this time that the Penicillium cultures create the spots or veins that give blue cheese its name.
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Blue cheese is typically soft or semi-soft with a crumbly to creamy texture
Blue cheese is a general classification of soft or semi-soft cheeses with a distinct smell and a crumbly to creamy texture. They are made by adding Penicillium cultures to the milk, resulting in the characteristic "blue" spots or veins. The most well-known Penicillium culture used is Penicillium roqueforti, which is prepared through freeze-drying and then added to autoclaved, homogenized milk. This mixture is then incubated for several days, with salt and/or sugar added to enhance flavour development.
The curds formed during incubation are then ladled into containers to be drained and moulded into cheese loaves. At this stage, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens, to create the distinct blue veining. The curds are then knitted together in moulds, with whey drainage occurring over the next 10-48 hours. Salt is added to act as a preservative, and the cheese is then aged to develop its flavour.
The texture of blue cheese can vary depending on how the cheesemaker handles the curd and piercing process. Some cheesemakers prefer a denser blue cheese, so they wait for the curd to set before piercing, while others desire a younger cheese and pierce the cheese early. The type of milk used, its quality, and the characteristic "blue bite" also distinguish one blue cheese from another.
Blue cheese is a versatile ingredient that can be eaten on its own or used as a spread, crumbled, or melted over various dishes. It pairs well with fruits like apples, cherries, and pears, as well as dried fruits and crisp vegetables. Blue cheese is a beloved dairy product worldwide, with its unique appearance, texture, and flavour profiles ranging from tangy to sharp.
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Blue cheese is aged in a temperature-controlled environment, such as a cave
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or greenish-blue hue. The distinct smell of blue cheese is due to this mould or various specially cultivated bacteria.
The Cave de Montclar in Roquefort-sur-Soulzon is known for its unique microclimate, which creates the ideal environment for the development of the cheese's distinctive flavour. Similarly, the Cave de Peyrelade offers a visually striking setting for cheese ageing with its stunning rock formations.
In addition to these traditional caves, modern facilities have been developed to replicate the natural conditions found in the limestone cliffs. For instance, the Cave de Roquefort Société combines cutting-edge technology with traditional methods, allowing for precise ageing and consistently excellent cheese. Another example is the Cave de Papillon, which uses advanced climate control systems to mimic the natural conditions of the Combalou caves, ensuring the cheese develops the same rich flavour and texture as traditionally aged Roquefort.
Overall, the controlled environment of temperature-controlled caves plays a crucial role in the ageing process of blue cheese, contributing to its distinct flavour, texture, and appearance.
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Blue cheese can be eaten on its own or spread, crumbled, or melted
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a distinct blue or blue-grey veined appearance and a strong smell. It is typically soft or semi-soft with a crumbly to creamy texture.
Blue cheese can also be spread on crackers or bread, or used as a topping for salads. It can be crumbled over dishes like salads, pasta, or even pizza, adding a strong flavour and a creamy texture. Blue cheese is also often melted, and can be used in dishes like blue cheese sauce, or melted on top of burgers or sandwiches.
Blue cheese is a versatile ingredient that can add a strong flavour and creamy texture to a variety of dishes. Its unique appearance and flavour make it a popular choice for those looking for a more distinctive cheese experience.
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Blue cheese has a distinct smell and is considered an acquired taste
Blue cheese is a beloved ingredient in many cuisines, including those of France, Italy, and the Netherlands. In the US, it is a popular addition to dishes like buffalo wings and salads. Despite its popularity, blue cheese is considered a polarizing food product due to its distinct smell and strong flavor, which some compare to the smell of feet, dirty socks, or musty basements. This unique sensory experience is a result of the production process, which involves inoculating cow's milk, goat's milk, or sheep's milk with Penicillium mold. The mold, responsible for the cheese's characteristic blue veins, also contributes to its pungent, earthy aroma.
The process of making blue cheese consists of two main phases: the culturing of spore-rich inocula and fermentation for maximum flavor. In the first phase, a Penicillium roqueforti inoculum is prepared, which involves washing and freeze-drying the culture before activating it with water. This inoculum is then added to a mixture of autoclaved, homogenized milk, salt, and sugar, which is incubated for several days. The addition of modified milk fat stimulates the release of free fatty acids, essential for the rapid flavor development of blue cheese.
After incubation, the curds are ladled into containers, drained, and formed into cheese loaves. Whey drainage is promoted by inverting the molds frequently, and salt is added to preserve the cheese during the aging process. The final step is ripening the cheese, which can take 60 to 90 days for the flavor to develop fully. This extended fermentation period allows for the distinctive blue cheese flavor to emerge.
The intense flavor and aroma of blue cheese are often considered an acquired taste. While some people find it off-putting, others crave it as part of their culinary experience. Pairing blue cheese with the right foods can ease the sensory experience for those new to it. Fruits like pears, apples, and grapes can balance the salty tang with their sweetness. Nuts such as walnuts, almonds, and pecans provide a crunchy texture that complements the creaminess of the cheese. Drizzling honey on blue cheese adds a sweet contrast to its sharpness, making it more approachable for those who are not accustomed to its strong flavor.
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Frequently asked questions
A square of blue cheese is a soft or semi-soft cheese with a distinct smell and a blue interior veining. It is made by culturing milk with a fungus called Penicillium roqueforti. Blue cheese is typically aged in a temperature-controlled environment such as a cave.
Some popular blue cheeses include Roquefort, Gorgonzola, Stilton, Danablu, Cambozola, Dunbarton Blue, and Cayuga Blue.
To store blue cheese at home, you can wrap it in cheese paper, wax paper, or aluminum foil. Avoid using plastic wrap as it can encourage the formation of ammonia odor.
