Kamil Perry
Blue cheese is a type of cheese that has had cultures of the mold Penicillium added, resulting in a final product with blue or blue-grey veins and a distinct smell. In English, it is simply called blue cheese, but in other languages, there are different names for this variety of cheese. For example, in Swedish, it is called grönmögelost, which means green mould cheese, and in Dutch, it is called blauwschimmelkaas. One of the oldest known blue cheeses is Gorgonzola, which was created around AD 879.
| Characteristics | Values |
|---|---|
| Other Names | Kéksajt, márványsajt, blåskimmelost, grönmögelost, gorgonzola, roquefort, Danablu, Cambozola, Stilton |
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What You'll Learn
- Blue cheese is made by adding Penicillium cultures to create blue or blue-grey mould
- Gorgonzola, an Italian blue cheese, is one of the oldest varieties
- Blue cheese can be eaten on its own or spread, crumbled, or melted over food
- Blue cheeses are typically aged in a temperature-controlled environment
- The process of making blue cheese consists of six standard steps
Blue cheese is made by adding Penicillium cultures to create blue or blue-grey mould
Blue cheese, also known as marble cheese, is made by adding Penicillium cultures to create blue or blue-grey mould. This process gives the cheese its distinctive appearance and flavour. Gorgonzola, one of the oldest blue cheeses, was first made around AD 879, although it did not develop its characteristic blue veins until the 11th century.
The process of making blue cheese involves several steps, but the addition of Penicillium cultures is a key factor in creating the blue mould. Firstly, salt, sugar, or a combination of both are added to autoclaved, homogenised milk. This mixture is then inoculated with Penicillium roqueforti and incubated for several days. More salt and/or sugar is added, and the incubation process continues. Alternatively, a fermentation medium can be created by mixing sterilised, homogenised milk with non-fat solids or whey solids and sterile salt. A spore-rich Penicillium roqueforti culture is then introduced, followed by modified milk fat.
The modified milk fat stimulates the release of free fatty acids, which is crucial for the rapid development of blue cheese flavour. After the curds have formed, they are placed in containers to drain and then shaped into cheese loaves. The Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens. The curds are then moulded, and whey drainage occurs for 10 to 48 hours.
Salt is added to enhance flavour and act as a preservative through brine or dry salting. The final step is ripening the cheese by ageing it. During this process, the temperature and humidity are carefully monitored to ensure optimal flavour and texture development. The cheese loaves are also punctured to create openings for air penetration, promoting the growth of Penicillium roqueforti cultures and the formation of blue veins. This ripening process typically takes 60 to 90 days before the blue cheese flavour is fully developed and ready for market.
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Gorgonzola, an Italian blue cheese, is one of the oldest varieties
Blue cheese is a type of cheese that has had cultures of the mould Penicillium added, resulting in a final product that is spotted or veined with blue, blue-grey, or green-blue mould and carries a distinct smell. Gorgonzola, a famously pungent Italian blue cheese, is one of the oldest varieties of blue cheese, believed to have originated in the 9th century. It is mainly produced in the northern Italian regions of Piedmont and Lombardy, and its name is protected under the European Union's Protected Designation of Origin (PDO) regulations.
Gorgonzola is made from unskimmed cow's milk and is known for its deep roots in Italian artisanship. The cheese gets its characteristic veining from the ageing process, during which metal rods are quickly inserted and removed, creating air channels that allow mould spores to grow. Gorgonzola is typically aged for three to four months, and the length of the ageing process determines the consistency and flavour of the cheese. Younger Gorgonzola is soft and creamy with a slightly acidic finish, while mature versions are stronger and deliver a pungent bite.
There are two primary variations of Gorgonzola: Dolce and Piccante. Dolce has a more delicate flavour and buttery, crumbly, or soft consistency, while Piccante has a more pungent flavour and a firmer texture. Gorgonzola Dolce is also known as Sweet Gorgonzola and can have a slightly sweet finish, while Gorgonzola Piccante is also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola. A newer variation features layers of Gorgonzola and Mascarpone, marketed as Gorgonzola e Mascarpone.
Gorgonzola is a versatile cheese that can be enjoyed in many ways. It is often added to salads or used as a dressing, melted into risottos or gnocchi, served with polenta, or used as a topping for pizza or steak. It pairs well with wines such as Bordeaux Blend (Red), Zinfandel, and Sauternes.
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Blue cheese can be eaten on its own or spread, crumbled, or melted over food
Blue cheese, also known as 'marble cheese' in some parts of the world, is a versatile ingredient that can be enjoyed in a variety of ways. This distinctively flavoured cheese is characterised by its blue, or blue-grey veins, created by the addition of Penicillium cultures. While it may be an acquired taste for some due to its strong aroma, blue cheese is a popular ingredient that can enhance a dish when used in the right quantity.
One of the simplest ways to enjoy blue cheese is to eat it on its own. Its creamy texture and strong flavour make it a satisfying snack or appetiser, often paired with crackers, bread, or fresh fruit like grapes. However, blue cheese is also a versatile ingredient that can be used in cooking and to elevate the flavour of many dishes.
Blue cheese can be spread over crackers, bread, or even used as a topping for pizzas, providing a rich and tangy flavour. Crumbled blue cheese is also a popular way to incorporate it into salads, adding a creamy texture and a punch of flavour. Additionally, blue cheese can be melted over dishes like pasta, vegetables, or meat, creating a rich and indulgent sauce.
When cooking with blue cheese, it's important to consider its strong flavour and use it sparingly. A little blue cheese goes a long way, and too much can overpower the other ingredients in a dish. It's also worth noting that blue cheese pairs well with certain ingredients, such as honey, nuts, and dried fruits, which can help to balance its sharp flavour.
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Blue cheeses are typically aged in a temperature-controlled environment
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added. This gives the cheese its characteristic blue, or blue-grey veins and distinct smell. Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form.
The process of aging cheese requires more than just time; temperature and environment play important roles, too. As cheeses age, proteins and fats from the milk break down gradually to create the desired flavors and textures. If the temperature is too warm, the cheese may age too rapidly, and in the case of high-moisture cheeses, it might even spoil.
It is believed that blue cheese was first discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favorable environments for the growth of harmless molds. One of the first blue cheeses, Roquefort, is said to have been discovered when a young boy left his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.
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The process of making blue cheese consists of six standard steps
Blue cheese, also known as "bleu cheese", is a type of cheese characterised by the addition of mould cultures, which create blue-green spots or veins throughout the cheese. The process of making blue cheese consists of six standard steps:
- Acidification: A starter culture, such as Streptococcus lactis, is added to raw milk (from cattle, goats, or sheep) to change lactose to lactic acid, thus increasing the acidity of the milk and turning it from a liquid to a solid.
- Coagulation: Rennet, a mixture of rennin and other material found in the stomach lining of a calf, is added to further solidify the milk.
- Separating curds and whey: The solidified milk is cut using a knife or a tool that resembles a rake, separating the curds (solid) from the whey (liquid). The curds are then ladled into containers to be drained and formed into a wheel of cheese.
- Salting: Salt is added to the curds to provide flavour and act as a preservative. This can be done through brine salting or dry salting.
- Shaping: The curds are then knit in moulds to form cheese loaves with an open texture.
- Ripening: The final step is ageing the cheese in a temperature-controlled environment, such as a cave. This step allows the cheese to develop its distinct blue cheese flavour and texture. The cheese is typically aged for 60-90 days before it is ready for consumption or marketing.
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Frequently asked questions
Blue cheese is sometimes called "marble cheese". In Swedish, it's called "grönmögelost", which means "green mould cheese".
In Dutch, blue cheese is called "blauwschimmelkaas" or "blauwe schimmelkaas". In Swedish, it's "blåskimmelost", in Italian, it's "formaggi erborinati" or "formaggi verdi/blu", and in Finnish, it's "kéksajt".
Some popular varieties of blue cheese include Gorgonzola, Roquefort, Danablu, and Stilton.
