Randy Chandler
Blue Brain Cheese, also known as Blaues Hirnli, is a type of soft cheese that originated in Switzerland. It is known for its distinctive appearance, resembling a small brain with its creased grey mould cover and ivory white creamy body. The cheese is inoculated with two types of mould, geotrichum candidum and penicillium roqueforti, which give it a spicy, peppery flavour. Blue Brain Cheese is considered one of the mouldiest cheeses available, with a layer of mould that thickens over time, giving it an unusual and intimidating appearance.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, dense |
| Taste | Spicy, peppery, fruity, mellow |
| Colour | Blue, green, black, ivory white |
| Aroma | Sandalwood, pepper |
| Type of mould | Geotrichum candidum, Penicillim Roqueforti |
| Origin | Switzerland |
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What You'll Learn
- Blue Brain Cheese is a soft cheese with a brain-like texture
- It's made with two types of mould: geotrichum candidum and penicillium roqueforti
- It's sold by artisan vendors Jumi at London's Borough Market
- The cheese is spicy with a creamy, rich and dense inside
- It's hard to get Blue Brain Cheese in the US
Blue Brain Cheese is a soft cheese with a brain-like texture
The cheese is inoculated with two types of mould—geotrichum candidum, a yeast-like mould that gives the cheese its brain-like texture, and penicillium roqueforti, the blue mould. As the cheese ages, it continues to pick up wild ambient moulds, resulting in a distinctive appearance and flavour. Despite its heavy mould content, Blue Brain Cheese is safe to consume and some even claim that it is good for health.
Blue Brain Cheese is a soft cheese with a creamy, rich, and dense texture underneath a blue exterior. When young, it has a thin layer of blue-green mould and tastes fruity and mellow, with a sharp tang. As it ages, the mould deepens in colour and thickness, and the flavour profile shifts towards a mellow, burning taste with hints of spice. By six months, the mould turns black and the cheese takes on an even stronger, almost pungent character.
The unique appearance of Blue Brain Cheese is due to the ridges and grooves formed by the mould as it festers in cool, damp conditions. Each cheese is stored in its own box within a glass-fronted dresser, chilled to 5°C, creating a striking display resembling small brains at various stages of decay. This cheese is a conversation starter and is sure to cater to those seeking unusual culinary experiences.
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It's made with two types of mould: geotrichum candidum and penicillium roqueforti
Blue brain cheese is made using two types of mould: Geotrichum candidum and Penicillium Roqueforti. The former is a yeast-like mould that gives the cheese its brain-like texture. The latter is the blue mould that gives the cheese its colour. As the cheese ages, it continues to develop a more complex appearance as it picks up wild ambient moulds from its surroundings.
The cheese is made by artisan vendors Jumi, founded by friends Jürg Wyss and Mike Glauser, whose cheese comes from a family of cheesemakers based in the Emmental valley in Switzerland. The blue brain variety is one of the mouldiest cheeses available in the UK and is known for its striking appearance. Each cheese is kept in its own box within a glass-fronted dresser, chilled to 5°C.
The cheese is a type of soft cheese with a spicy, peppery taste that develops as it ages. When young, it tastes fruity and mellow, but as it matures, it takes on a burning, almost spicy flavour. By six months, the mould is 1cm thick and the cheese is considered a delicacy for macho eaters and enthusiasts.
The process of making blue brain cheese involves inoculating the cheese with the two types of mould. The Geotrichum candidum mould gives the cheese its distinct brain-like appearance, while the Penicillium Roqueforti mould adds the blue veining and spicy flavour. The cheese is then aged in a controlled environment, such as a plastic dome, to encourage the growth of wild moulds and further develop its flavour and texture.
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It's sold by artisan vendors Jumi at London's Borough Market
Blue-brain cheese is sold by artisan vendors Jumi at London's Borough Market. Jumi was founded by two friends, Jürg Wyss (Ju) and Mike Glauser (mi), who come from a family of cheesemakers based in the Emmental valley. Their cheese is made from Simmental cattle, a breed indigenous to the region.
The blue-brain variety is one of the mouldiest cheeses you can buy in the UK. It is so-called because of the cerebrum-like ridges and grooves the mould creates while festering in cool, damp conditions. Each cheese is kept in its own box within a glass-fronted dresser, chilled to 5°C.
The cheese is inoculated with two types of mould. One is called geotrichum candidum, a yeast-like mould that develops a brain-like texture. The other is penicillium roqueforti, the blue mould. As it ages, it picks up wild ambient moulds, giving it a crazier and crazier appearance over time. Despite all the mould, the cheese is totally safe to eat. In fact, some people claim that it is good for you.
When young, this fungus-coated cheese tastes fruity and mellow. At a few months old, the mould deepens in colour and the flavour veers into a mellow, burning taste – almost spicy. By six months, the mould is 1cm thick and the cheese has a strong flavour.
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The cheese is spicy with a creamy, rich and dense inside
Blue Brain cheese is a soft cheese that is known for its distinct appearance and flavour. It is often described as having a brain-like texture and a spicy, peppery taste. The cheese is inoculated with two types of mould—geotrichum candidum, a yeast-like mould that gives it that brainy texture, and penicillium roqueforti, the blue mould responsible for its colour and spicy kick. As the cheese ages, it continues to develop a more complex flavour profile, picking up wild ambient moulds that contribute to its unique character.
The process of making Blue Brain cheese involves a combination of traditional techniques and natural ageing. It is crafted from cow's milk and shaped into fist-sized balls, following a long-standing tradition. However, the distinct blue mould and brain-like appearance are a result of accidental discovery. The story goes that a family of cheesemakers in Switzerland left their cheese to mature in a damp cave and forgot about it. Weeks later, they found it coated in a thin layer of green-blue mould.
Despite its unusual appearance, Blue Brain cheese is perfectly safe to eat and is said to offer a creamy, rich, and dense inside with a spicy exterior. The contrast between the sharp mould and the creamy interior creates a unique sensory experience. The cheese is often served on bread, paired with a cold glass of Chardonnay, enhancing its complex flavours.
Blue Brain cheese is produced by Jumi, a company founded by two friends, Jürg Wyss and Mike Glauser, whose families have a long history of cheesemaking. Jumi's Blue Brain cheese is a unique variety that has gained recognition for its mouldiness and is considered one of the mouldiest cheeses available in the UK. The cheese is carefully stored and presented, each piece kept in its own box within a glass-fronted dresser, chilled to 5°C, creating a striking display.
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It's hard to get Blue Brain Cheese in the US
Blue Brain Cheese is a type of soft cheese that is said to resemble a brain. It is made by artisan vendors Jumi, based in the Emmental valley in Switzerland, and sold at Borough Market in London. The cheese is kept in a plastic dome, which acts as a tiny cave for the cheese to continue ageing. It is inoculated with two types of mould: geotrichum candidum, a yeast-like mould that gives the cheese its brain-like texture, and penicillium roqueforti, the blue mould. As it ages, it also picks up wild ambient moulds, giving it a "crazier and crazier" appearance over time.
The process of making Blue Brain Cheese begins with cow's milk from the Swiss Braunvieh, a brown-greyish cow that grazes on alpine meadows with various herbs in the summer and hay in the winter. The milk is coagulated in a copper cauldron and cut with a cheese harp to release the whey and create regular hazelnut-sized granules of curds.
Blue Brain Cheese is considered a delicacy due to its unique appearance and flavour, which has been described as fruity and mellow with a sharp twang when young, and developing into a mellow, burning, almost spicy flavour as it ages. However, its high level of mould and unusual appearance may be off-putting to some consumers.
While Blue Brain Cheese is available in the UK, it is challenging to find in the US. This may be due to several factors, including import regulations, distribution limitations, or lower demand in the US market. These factors could make it difficult for US consumers to access this unique Swiss cheese variety.
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Frequently asked questions
Blue brain cheese is a type of soft cheese that has a blue mould on the outside and a creamy, rich, dense texture within. It is known for its spicy, peppery taste.
When young, blue brain cheese tastes fruity and mellow. At a few months old, the mould deepens in colour and the flavour becomes mellow and burning, almost spicy. By six months, the mould is 1cm thick and the cheese has a stronger flavour.
Blue brain cheese is made from cow's milk and inoculated with two types of mould: geotrichum candidum and penicillium roqueforti.
Blue brain cheese is sold by artisan vendors Jumi at Borough Market in London. It is also available from some online shops, but it can be hard to find outside of Switzerland and the UK.
Blue brain cheese should be stored in a cool, dry place. It cannot be kept in the fridge as it will go off.
