Bushra Griffith
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. The blue veins in the cheese are created during the early aging stage when the cheese is spiked with rods or needles to let oxygen circulate and encourage the growth of the mold. The blue mold then matures inside the air tunnels, developing flavor as it ages. The mold in blue cheese is chosen with human consumption in mind and does not produce toxins harmful to humans.
| Characteristics | Values |
|---|---|
| Scientific name | Penicillium roqueforti |
| Common name | Blue mold |
| Colour | Green, blue, grey, or black |
| Texture | Crumbly, weepy, soft, creamy, moist, sharp, or earthy |
| Flavour | Salty, sharp, rich, nutty, tangy, or sweet |
| Aroma | Pungent, aromatic, or intense |
| Nutrition | High in protein, calcium, and phosphorous |
| Production technique | Needling or piercing |
| Production time | 2.5 months to 6 months |
| Storage condition | 90% humidity and low temperature |
| Related health risks | Low levels of mycotoxins |
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What You'll Learn
- Blue cheese is made with the help of bacteria and moulds, such as Penicillium roqueforti
- The blue veins are created when the cheese is spiked with rods or needles to let oxygen in
- Blue cheese is often made with sheep's milk, but can also be made with cow's or goat's milk
- Blue cheese is salty, sharp, pungent, and creamy, with a rich flavour and aroma
- Blue cheese is safe to eat because the mould is chosen with human consumption in mind and does not produce harmful toxins
Blue cheese is made with the help of bacteria and moulds, such as Penicillium roqueforti
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. Blue cheese generally has a salty, sharp flavour and a pungent aroma. It is often relatively low in fat but has a high sodium content.
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. In the first phase of production, a Penicillium roqueforti inoculum is prepared before the actual production of blue cheese. The blue veins are created during the early ageing stage when the cheese is "spiked" with rods to let oxygen circulate and encourage the growth of the mould.
Blue cheese is ripened with Penicillium. The mould is added during the initial cheesemaking process, but those classic veins in blue cheese come from the cheese being spiked to allow the oxygen to circulate and the mould to flourish. The blue mould added at the beginning of the cheese-making process remains dormant while the conditions are not right for it to grow. Once the cheese curd has been 'moulded', the conditions become perfect. All the mould needs now is oxygen.
Blue cheese is often made with open textures (plenty of air holes) to allow the blue to spread. There are various methods to achieve this, such as 'over-drying' the surface of cut curd particles during the cheese-making process so they don't knit together as much, and generally not pressing blue cheeses to allow the gaps between curds to form.
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The blue veins are created when the cheese is spiked with rods or needles to let oxygen in
The blue veins that characterise blue cheese are created through a process called "needling" or "spiking", in which rods or needles are used to pierce the cheese and let oxygen circulate. This process is thought to have been invented by accident when a cheesemaker left a half-eaten loaf of bread in a cave in Roquefort, France, during the Middle Ages. Upon returning, the cheesemaker discovered that the mould covering the bread had transformed the cheese, creating the distinctive blue veins now associated with blue cheese.
Today, the needling process is used to create the conditions necessary for the growth of mould inside the cheese. By piercing the cheese with stainless steel rods or needles, oxygen is able to reach the interior, allowing the blue mould to mature and develop its characteristic flavour. The size and quantity of needles, as well as the amount of piercing, will determine the level of oxygenation and, consequently, the amount of blueing in the cheese.
The blue veins in blue cheese are primarily caused by the presence of Penicillium roqueforti, a type of mould that is added during the initial cheesemaking process. However, it remains dormant until the conditions become favourable for its growth. In addition to Penicillium roqueforti, other mould cultures, such as Brevibacterium linens, may also be present in blue cheese, contributing to its distinct flavour and texture.
The process of needling or spiking the cheese is typically done during the early ageing stage, after the cheese has been formed into wheels and salted to prevent spoilage. The cheese is then left to age for approximately 2-3 months, during which the blue mould matures and spreads throughout the cheese, creating the characteristic blue veins.
The creation of blue veins in blue cheese is a delicate process that requires precise control of oxygen levels and humidity. By piercing the cheese with rods or needles, cheesemakers can ensure that the mould grows properly and that the cheese develops the desired flavour, texture, and appearance that characterise blue cheese.
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Blue cheese is often made with sheep's milk, but can also be made with cow's or goat's milk
Blue cheese is made from pasteurized cow's, sheep's, or goat's milk and is ripened with cultures of the mold Penicillium. The type of milk used is one of the factors that give each blue cheese its distinct flavour. For example, Roquefort blue cheese, considered one of the oldest and most popular blue cheeses, is made from sheep's milk and aged in the limestone cliffs in the south of France. The flavour of Roquefort is also influenced by the use of unpasteurized milk and the special conditions of the natural caves in Roquefort-sur-Soulzon, France, where it is ripened.
Gorgonzola, another popular variety of blue cheese, is made from cow's milk. Young Gorgonzola has a soft, buttery, and creamy texture with a slight sharpness, while aged versions are earthier and stronger in flavour. Blue Stilton, on the other hand, is also made from cow's milk but has a moist and crumbly texture with a rich, creamy, nutty, and salty flavour.
In addition to the type of milk, the diet of the animals can also influence the flavour of blue cheese. For instance, Gorgonzola is produced from the milk of cows that graze in the pastures of Lombardy and Piedmont, Italy. This contributes to the distinct flavour of the cheese.
The process of making blue cheese involves adding the mold Penicillium roqueforti during the initial cheesemaking stage. However, the blue veins characteristic of blue cheese are created by piercing the cheese with stainless steel needles or skewers to allow oxygen to reach the inside. This technique, known as "needling," allows the blue mold to mature and develop flavour as the cheese ages.
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Blue cheese is salty, sharp, pungent, and creamy, with a rich flavour and aroma
Blue cheese is a salty, sharp, pungent, and creamy delight, with a rich flavour and aroma. It is ripened with the mould Penicillium, which is added during the initial cheesemaking process. The mould is sprinkled over the cheese, which is then salted to prevent spoilage. The cheese is left to age for 60 to 90 days. The blue veins are created during the early ageing stage when the cheese is spiked with stainless steel rods to let oxygen circulate and encourage the growth of the mould. This process softens the texture and develops the cheese's distinctive blue flavour.
The blue mould spores can spread to other cheeses, so blue cheese should be kept in a separate fridge. The mould is also encouraged to grow by creating air passages in the cheese with a knitting needle or round skewer. The blue mould then matures inside the air tunnels, developing flavour as it ages. The entire blue cheese ripening process takes about 2.5 to 3 months.
Blue cheese generally has a salty, sharp flavour and a pungent aroma. It is often relatively low in fat but has a high sodium content. It is a good source of protein, calcium, and phosphorous. The type of milk used, what the animals were fed, and the cheesemaking techniques will all influence the flavour of the blue cheese.
Blue cheese is a generic term for cheese produced with cow's, sheep's, or goat's milk and ripened with cultures of the mould Penicillium. It is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages. The mould breaks down fatty acids to form ketones, which give blue cheese its rich flavour and aroma.
Roquefort, a French blue cheese, is considered one of the oldest and most popular blue cheeses. It is produced from sheep's milk and aged in the limestone cliffs in the south of France. It is recognised for the blue veins stretching across its moist and crumbly body. It has a nuanced flavour, with sweet and sharp notes.
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Blue cheese is safe to eat because the mould is chosen with human consumption in mind and does not produce harmful toxins
Blue cheese is characterised by its green, blue, grey, or black veins or spots of mould throughout its body. The mould is added during the initial cheesemaking process, and the cheese is then pierced with needles to allow oxygen to reach the inside of the cheese. This process, known as "needling", encourages the growth of the mould and contributes to the flavour and texture of the cheese.
The blue mould in cheese is typically Penicillium roqueforti, a type of mould that was originally found growing in the caves of Roquefort, France, where blue cheese is believed to have originated. Today, this mould is refined and used in almost all blue cheeses by adding the mould culture to the cheese milk.
While mould on food is generally considered unsafe to eat, the mould in blue cheese is chosen specifically with human consumption in mind. This means that it is a type of mould that does not produce toxins harmful to humans. In fact, blue cheese is often a good source of protein, calcium, and phosphorus. However, it is important to note that blue cheese may contain low levels of mycotoxins, and consuming large quantities of cheese is not recommended.
It is also worth noting that blue cheese can be allergenic. Some people may have a specific penicillin allergy and be unable to eat certain cheeses. Additionally, one type of bacteria found in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odour.
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Frequently asked questions
The blue part of blue cheese is a type of mold called Penicillium roqueforti.
Yes, blue cheese is safe to eat. The mold in blue cheese is chosen with human consumption in mind and does not produce toxins harmful to humans.
Cheesemakers add the mold during the initial cheesemaking process. They then pierce the cheese with needles to create air passages that allow the mold to flourish.
