Patrick Oconnell
Blue cheese is made from milk, which can be from varying animals, and is characterised by its greenish or bluish veins of mould. The mould is introduced through piercing, which allows the mould to grow between the curds. The piercing method is the main way of making blue cheese, and the mould is usually Penicillium roqueforti, which gave the French blue cheese Roquefort its name.
| Characteristics | Values |
|---|---|
| Main method of making | Piercing the cheese with air holes |
| Main structure | Aggregation of casein |
| Bacteria | Brevibacterium linens |
| Mold | Penicillium roqueforti |
| Secondary culture | Pencillium Roqueforti |
| Cheese type | Marbled with bluish or greenish veins of mold |
| Milk type | Varying animal milks |
| Texture | Open |
| Salt | Added for flavor and preservation |
| Aging | 60-90 days |
| Examples | Stilton, Shropshire Blue, Bailey Hazen Blue, Rogue River Blue, Big Rock Blue, Maytag, Arethusa Blue, etc. |
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What You'll Learn
Blue cheese is made from milk, bacteria and mould
The type of milk used in blue cheese varies, with sheep's milk being used in Roquefort, and whole milk being used in Gorgonzola. The bacteria in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odour. This bacteria was previously thought to give cheeses their distinct orangish pigmentation, but studies have shown this not to be the case.
The final product is also affected by the exact mixture of moulds and bacteria, and the ageing process. Usually, a fermentation period of 60-90 days is needed before the flavour of the cheese is typical and acceptable for marketing. The blue mould breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma.
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The mould is added through piercing, not injection
Blue cheese is made through a piercing method, not by directly injecting mould into the cheese. This may be surprising, as it is easier to imagine the cheese being injected with blue mould. However, the piercing method is the primary technique used to introduce mould into the cheese.
The mould responsible for the distinctive blue-green veins in blue cheese is typically Penicillium roqueforti, although Gorgonzola blue cheese is inoculated with Penicillium glaucum. After the curds have been ladled into containers to drain and form into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top. The curds are then formed into cheese loaves with a relatively open texture, allowing for air gaps between them.
The piercing method is used to introduce air holes into the cheese during the production process, which promotes the growth of mould. After the cheese has been pierced, mould can grow between the curds. This mould contributes to the distinct flavour of blue cheese, as the metabolism of the blue mould breaks down fatty acids to form ketones, enhancing the flavour and aroma of the cheese.
The type of mould used in blue cheese production is carefully controlled, and the process is intentional. While the folklore of blue cheese suggests that it began as a mistake, modern cheesemaking involves precise techniques to create the distinctive blue veins and flavour. The mould is added through piercing, which allows for the controlled development of mould within the cheese.
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The cheese is then aged to develop flavour
The ageing process also allows the salt added earlier in the cheese-making process to act as a preservative, ensuring the cheese does not spoil. This step is crucial in preparing the cheese for consumption and extending its shelf life.
In addition to the scientific aspects of ageing, there are also artistic and cultural considerations. The ageing process in cheese-making is an art, with cheesemakers employing various techniques to develop the desired flavour profiles. Each variety of blue cheese has specific ageing requirements to achieve its unique characteristics. For example, French Roquefort, a sheep's milk blue cheese, is known for its punchy and salty flavour, which develops during the ageing process.
The process of ageing blue cheese can also vary depending on the region and the cheesemaker's traditional methods. For instance, some blue cheeses, like Gorgonzola, are aged in caves, contributing to their unique characteristics. The environment and conditions in which the cheese is aged play a vital role in mould development and flavour enhancement.
Overall, the ageing process is a delicate balance of time, environment, and technique, requiring the expertise of skilled cheesemakers. This step is essential in transforming the basic ingredients of milk, mould, and bacteria into the complex and savoured delicacy that is blue cheese.
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Varieties include Gorgonzola, Roquefort, and Stilton
Some varieties of blue cheese include Gorgonzola, Roquefort, and Stilton.
Gorgonzola is a variety of blue cheese that originated in a village in Italy about a thousand years ago. It is made from cow's milk and gets its distinctive veining from a strain of Penicillium. It is best paired with a rich, full-bodied red wine like a malbec, zinfandel, or port.
Roquefort is a popular French cheese, known as the "cheese of kings and popes". It is made from raw Lacaune sheep's milk, which is fed on grass, fodder, and cereals. The only exception is during the winter, when grazing is not possible. The characteristic blue veins of mould in the cheese are due to the growth of Penicillium roqueforti, which is added to the curd or introduced through holes poked in the rind. The cheese is then aged for 3-5 months, resulting in a creamy texture and a sharp, tangy, salty flavour. The ripening process takes 20 days under aerobic conditions, followed by 3 months under anaerobic conditions, wrapped in tin foil.
Stilton is made from fresh, local milk, acid-forming bacteria (starter cultures), a milk-clotting agent such as rennet, and penicillium roqueforti, which gives the cheese its famous veining. The curds are formed and left to drain overnight. They are then divided and transferred into Stilton hoops or moulds, where they are left to drain for several days at a controlled temperature and humidity. The hoops of Stilton are turned regularly to ensure even distribution of moisture. After 5 or 6 days, the hoops are removed, and each cheese roundel is sealed to keep air out.
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Blue cheese is considered a delicacy in many parts of the world
The main structure of blue cheese is formed by the aggregation of casein. In milk, the outer layer of casein particles, known as the "hairy layer", prevents them from clumping together. However, during cheese production, the enzyme rennet removes this hairy layer, enabling the casein micelles to aggregate and form curds. These curds are then drained and formed into wheels of cheese.
The mould Penicillium roqueforti is introduced, and the cheese is salted to enhance flavour and act as a preservative. The final step is ripening, where the cheese is aged to develop its characteristic blue cheese flavour. This fermentation period typically lasts between 60 and 90 days.
Blue cheese is known for its distinct flavour and aroma, which are influenced by the type of milk used, the specific combination of moulds and bacteria, and the ageing process. The breakdown of fat through lipolysis and the metabolism of the blue mould contribute to the rich flavour profile of blue cheese.
There are several varieties of blue cheese, including English Stilton, French Roquefort, and Italian Gorgonzola, each with its unique characteristics and protected designations of origin. Blue cheese is often enjoyed as part of a cheese course or paired with specific foods to enhance its flavour.
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Frequently asked questions
Blue cheese is made from milk, either from a sheep, a goat, or a cow. The milk is inoculated with Penicillium roqueforti or Penicillium glaucum, which produces the characteristic blue-green veins during ripening.
The piercing method is the main method of making blue cheese. After the curds have been ladled into containers to drain, they are pierced and the Penicillium roqueforti inoculum is sprinkled on top. This allows the mould to grow in between the curds, creating the blue veins.
The mould, Penicillium roqueforti, breaks down fatty acids to form ketones, giving blue cheese its distinct flavour and aroma.
Trademarked varieties of blue cheese include English Stilton, French Roquefort, and Italian Gorgonzola. Other examples include Bailey Hazen Blue, Cambozola, and Cashel Blue.
Blue cheese is a source of protein, calcium, and vitamin B12. However, it is also high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.
