Randy Chandler
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo, which may be raw or pasteurized. The cheesemaking process involves piercing the cheese with stainless steel needles to create crevices for oxygen to interact with the cultures in the cheese and for the blue mold to grow. This mold, from the genus Penicillium, creates the characteristic veins of blue or blue-green mold throughout the cheese, giving it its unique flavor and aroma.
| Characteristics | Values |
|---|---|
| Main ingredients | Milk (from cows, sheep, goats, or even buffalo), mold (Penicillium roqueforti or Penicillium glaucum), Brevibacterium linens bacteria |
| Additional ingredients | Salt |
| Curdling agent | Rennet |
| Production method | Piercing/needling method to allow oxygen to interact with cultures in the cheese and for the blue mold to grow; cheesemakers can vary the amount of piercing, how the cheese is ripened, and for how long |
| Production time | 60-90 days of fermentation before the flavor is typical and acceptable for marketing |
| Variations | Gorgonzola (Italy), Cambozola (Germany), St. Agur (France), Cashel Blue (Ireland), Point Reyes Original Blue (California) |
| Texture | Relatively open |
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What You'll Learn
Blue cheese is made from cow, goat, sheep or buffalo milk
Blue cheese is made from cow, goat, sheep, or even buffalo milk. The milk may be raw or pasteurized, resulting in a wide variety of base cheeses before injection. The cheesemaker can affect the outcome of a given blue cheese in terms of how much they pierce the wheels of cheese, how the cheese is ripened, and for how long. The amount of piercing done to the wheels of cheese, whether a rind is allowed to form, and any other treatments applied to the cheese as it develops, all influence the final product.
The main method of making blue cheese is a piercing method. This is often a surprise to people because it is easier to imagine the cheese being directly injected with blue mold. All blue cheeses start as simple-looking white wheels, which are then pierced with needles that create crevices to allow oxygen to interact with the cultures in the cheese and encourage the growth of blue mold from within. The mold itself is from one or more strains from the genus Penicillium.
Blue cheese gets its unique veins of blue or blue-green mold throughout the cheese from the addition of the mold Penicillium. This mold creates the characteristic blue-green veins that give the cheese its name, as well as its signature sharp and salty flavor. These veins of mold, along with certain types of bacteria, also give blue cheese its distinctive smell.
The type of milk used, the exact mixture of molds and bacteria, and the aging process all influence the final product. Blue cheese makers often age their cheese in caves, a tradition that dates back over a thousand years. The harmless molds found in these caves made their way into aging cheeses, and blue cheese was accidentally discovered. Today, many types of blue cheese, such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, carry a protected designation of origin, meaning they can only bear their names if they have been made in a particular region.
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The piercing method
The blue mold, belonging to the genus Penicillium, is not directly injected into the cheese but instead develops and spreads due to the oxygen exposure created by the piercing. This method allows the mold to grow from the inside out, forming the iconic blue veins that give blue cheese its name and unique appearance.
The piercing technique is a crucial factor in determining the overall character of the blue cheese. The number and size of the piercings, along with the cheesemaker's decision on whether to allow a rind to form, can influence the intensity of the blue mold growth and the final flavor profile of the cheese. A greater number of piercings can lead to more extensive mold development, resulting in a stronger blue cheese flavor.
Additionally, the piercing method can impact the texture of the cheese. The air pockets created by the needles provide space for the mold to grow and contribute to the overall openness of the cheese's texture. The size and distribution of these air pockets can be influenced by the size and placement of the piercings, affecting the overall mouthfeel and consistency of the blue cheese.
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The role of bacteria
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo. The milk may be raw or pasteurized. The diet of these animals—whether they graze on summer grasses or winter hay, and whether they graze by the sea or in the mountains—can affect the character of the cheese.
The process of making blue cheese is extremely controlled and intentional. The main method of making blue cheese is piercing the cheese with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese. This enables the blue mold to grow from within. The mold is from one or more strains from the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum. Contrary to popular belief, these are not the same strains that antibiotics are made from.
The piercing method of needling is used to create air holes in the cheese, which feed the mold and slowly form the blue veins. The blue veins give blue cheese its name and its signature sharp and salty flavor.
One of the types of bacteria common in blue cheese is Brevibacterium linens, the same bacteria responsible for foot and body odor. This bacteria was previously thought to give cheeses their distinct orange pigmentation, but studies have shown this not to be the case. In addition to the blue mold, certain types of bacteria also give blue cheese its distinctive smell.
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The mould
The cheesemaker can affect the outcome of the blue cheese in terms of how much piercing they do, how the cheese is ripened, and for how long. The amount of piercing and needling will determine how much blue veining the cheese has. The cheesemaker can also decide whether a rind is allowed to form, and whether to apply any other treatments as the cheese develops.
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Salt and preservation
Salt is added to blue cheese to provide flavour and act as a preservative. This process, known as brine salting or dry salting, typically takes place over 24–48 hours. Salt is a crucial ingredient in the preservation of blue cheese, ensuring that the cheese does not spoil during the ageing process.
The use of salt in food preservation has a long history, dating back to ancient times. Salt creates a hostile environment for bacteria and slows down the growth of microorganisms, making it an effective preservative. This process is particularly important in the context of blue cheese, as its high moisture content and organic matter provide an ideal environment for microbial growth.
The addition of salt helps to draw out moisture from the cheese, reducing the amount of water available for bacteria to thrive. This, in turn, extends the shelf life of the cheese and prevents spoilage. Furthermore, salt also acts as a flavour enhancer, contributing to the sharp and salty flavour profile characteristic of blue cheese.
The specific type and amount of salt used in the preservation process can vary depending on the cheesemaker's preferences and the desired outcome for the final product. However, the use of salt remains a fundamental step in the production of blue cheese, ensuring both its longevity and distinctive flavour.
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Frequently asked questions
Blue cheese is made from the milk of cows, sheep, goats, or even buffalo. The milk may be raw or pasteurized. The main structure of the cheese comes from the aggregation of the casein. The cheese is then poked with tiny needles to create spaces for air, allowing the blue mold to grow from within.
The blue or blue-green veins of mold that run throughout the cheese are created by one or more strains from the genus Penicillium.
Blue cheese has a signature sharp and salty flavor. Its rich flavor and aroma are due to the metabolism of the blue mold, which breaks down fatty acids to form ketones.
