Kamil Perry
Blue cheese, often abbreviated as BC, is a general classification of cheese that has had Penicillium cultures added to it, resulting in a distinct blue, blue-grey, or greenish-blue mouldy appearance. The mould, specifically Penicillium roqueforti, is responsible for the characteristic blue veins and unique flavour and aroma of blue cheese. During production, the cheese loaves are punctured to allow air to penetrate and support the growth of these cultures. Blue cheese can be eaten on its own or used as a spread, crumble, or melted topping for various dishes.
Characteristics and Values of Blue Cheese
| Characteristics | Values |
|---|---|
| Production Process | Culturing of suitable spore-rich inocula and fermentation for maximum flavor |
| First Phase of Production | Preparation of a Penicillium roqueforti inoculum |
| Mixture | Autoclaved, homogenized milk with sterile salt, sugar, or both |
| Incubation | Three to four days at 21–25 °C (70–77 °F) |
| Second Phase | Aerobic incubation with additional salt and/or sugar for one to two days |
| Formation of Blue Veins | Puncturing of cheese loaves to create openings for air penetration and Penicillium roqueforti growth |
| Ripening Temperature | Around eight to ten degrees Celsius |
| Relative Humidity | 85–95% |
| Flavor Development | Methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone, produced by Penicillium roqueforti |
| Texture | Varying from liquid to hard |
| Color | Varying from pale to dark |
| Smell | Distinctive, from mold or specially cultivated bacteria |
| Types | Stilton, Danablu, Cambozola, Roquefort, Island Brie, Bella Marie, Lady Jane |
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What You'll Learn
- Blue cheese is made with Penicillium cultures, which create blue-green spots or veins
- Blue cheese is typically aged in temperature-controlled environments, like caves
- Blue cheese is often paired with wines, beers, and other cheeses
- Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
- Blue cheese dressing is a popular recipe that uses blue cheese as a key ingredient
Blue cheese is made with Penicillium cultures, which create blue-green spots or veins
Blue cheese is a general classification of cheese that is made with the addition of Penicillium cultures, which create blue-green spots or veins throughout the cheese. 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. The first phase of production involves the culturing of suitable spore-rich inocula, specifically a Penicillium roqueforti inoculum, which is prepared using a freeze-dried Penicillium roqueforti culture. This culture is then added to a mixture of autoclaved, homogenized milk, salt, and sugar, which has been prepared in advance. The solution is then incubated for three to four days at a temperature between 21–25 °C (70–77 °F).
After incubation, more salt and/or sugar is added, and aerobic incubation is continued for an additional one to two days. Alternatively, a fermentation medium can be created by mixing sterilized, homogenized milk and reconstituted non-fat solids or whey solids with sterile salt. A spore-rich Penicillium roqueforti culture is then added to this mixture. To stimulate the rapid release of free fatty acids, which is essential for flavour development, modified milk fat is added to the solution. This modified milk fat consists of milk fat with calf pre-gastric esterase and is prepared in advance by an enzyme hydrolysis of a milk fat emulsion.
Once the cheese loaves have been formed, they are punctured to create small openings that allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of the blue veins. The temperature and humidity of the room are carefully monitored during the ripening process to ensure the cheese does not spoil and maintains its optimal flavour and texture. The distinctive flavour and aroma of blue cheese are a result of methyl ketones, which are a metabolic product of Penicillium roqueforti. While Penicillium roqueforti produces several mycotoxins, only some are present in the cheese at low levels, as others, such as penicillic acid and PR toxin, are unstable.
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Blue cheese is typically aged in temperature-controlled environments, like caves
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created favourable environments for the growth of harmless mould. Today, blue cheese is typically aged in temperature-controlled environments, like caves.
Temperature and humidity are critical factors in the ageing process of blue cheese. The temperature in the ageing room is carefully monitored to ensure the cheese does not spoil and develops its optimal flavour and texture. The ideal ripening temperature is around 8-10°C, with a relative humidity of 85-95%. However, these parameters may vary depending on the specific type of blue cheese being produced.
To achieve the desired temperature and humidity levels, several methods can be employed. One approach is to convert a regular refrigerator into a temperature-controlled environment. By using a regulator, such as a refrigerator thermostat, the temperature can be easily maintained within the desired range of 52-55°F. To increase humidity, a shallow pan of water with a sterilised sponge or butter muslin can be placed inside the refrigerator. Additionally, spraying the inside walls with sterile water can help maintain the desired humidity levels.
Another option for ageing blue cheese is to utilise a cool space in a cellar, where the cheese can be stored in a cabinet or covered plastic box. The amount of cheese inside the ageing environment also impacts humidity levels, as cheese naturally releases moisture into the air during the ageing process. It is important to note that even if the temperature and humidity are not perfectly controlled, the cheese is usually still safe to eat.
The ageing process of blue cheese typically lasts between 60 and 90 days. During this time, the cheese develops its distinctive flavour and aroma, characterised by the growth of mould cultures and the production of methyl ketones. By the end of this ripening period, the blue cheese is ready for marketing, showcasing its unique combination of flavour, texture, and aroma.
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Blue cheese is often paired with wines, beers, and other cheeses
Blue cheese is a general term for any cheese with blue-green spots or veins created by the addition of cultures of edible moulds. It has a bold, salty flavour and can vary in texture from liquid to hard.
When it comes to pairing blue cheese with wine, there are two famous combinations: port and stilton, and roquefort and Sauternes. In general, wines with a touch of sweetness work well with blue cheese, as the sweetness can offset the bitterness from the veining in the cheese. For example, a blue cheese and fresh fig salad pairs well with a smooth Italian white wine like a Gavi di Gavi. A blue cheese-topped pizza goes well with a southern Italian red like a negroamaro or nero d'avola. If you're eating a burger or steak with blue cheese, a hearty red like a cabernet sauvignon or malbec is a good choice. Other fortified wines that go well with blue cheese include medium-dry amontillado or oloroso sherry, and sweet madeira.
Blue cheese can also be paired with other cheeses and foods. The creamy and crumbly nature of blue cheese, for example, pairs well with the earthy crunch of walnuts, creating a harmonious blend of flavours and textures. Shropshire Blue and Cashel Blue are two blue cheeses that are particularly well-suited to this pairing. Blue cheese also pairs well with the sweetness of fruits such as green pears, apricots, and muscatels, as well as with raw honey. The salty notes of blue cheeses like Stilton or Maytag Blue are also complemented by the sweetness of caramelised onion relish. For a more indulgent pairing, dark chocolate's intense cocoa profile serves as a perfect foil to the salty nuances of blue cheese, with robust blue cheeses like Roquefort and Valdeon working best for this combination.
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Blue cheese can be eaten on its own or spread, crumbled, or melted over foods
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. It can be eaten on its own or spread, crumbled, or melted over foods.
Blue cheese can be eaten on its own, as a snack or appetiser. It can also be served on a cheeseboard, paired with wine, honey, or a martini. Its strong flavour means a little goes a long way, and it can be a tasty addition to a variety of dishes.
Blue cheese can be spread over a flatbread or toast. For example, it can be mashed with butter and spread on a roll with sliced ribeye for a sandwich. It can also be stuffed into an olive or served with buffalo wings.
It can also be crumbled and sprinkled over salads, burgers, or pasta. It can be melted on top of a burger or in a grilled cheese sandwich. It can even be used to make a dip, such as a Pear and Buttermilk Blue Dip.
Blue cheese is also used in desserts, such as Blue Cheese, Bacon, and Candied Pecan Puff Pastry Bites. It is often paired with beef, such as a steak or burger. It can also be served with bacon, honey, or pears.
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Blue cheese dressing is a popular recipe that uses blue cheese as a key ingredient
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. Many varieties of blue cheese exist, such as the 20th-century Danablu and Cambozola, which were attempts to fill the demand for Roquefort-style cheeses. Blue cheese can be abbreviated as "BC".
The recipe is very simple and only requires a few steps. First, mash the blue cheese and buttermilk together in a small bowl with a fork until the mixture resembles large-curd cottage cheese. Then, stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season with salt and pepper to taste. For a thinner dressing, you can add a splash of milk. This will also help to mellow the flavour.
Blue cheese dressing is a popular choice for salads, especially a wedge salad with iceberg lettuce and crispy baked bacon. It is also perfect as a dipping sauce for veggies, wings, or chicken tenders. You can also use it as a spread on sandwiches, burgers, or grilled steak.
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Frequently asked questions
Blue Cheese can be abbreviated as BC.
Blue cheese is a general classification of cheese that has had cultures of the mold Penicillium added to it. This gives the cheese its distinct blue, or blue-grey mold and smell.
Some examples of blue cheese include Stilton, Danablu, and Cambozola.
