Patrick Oconnell
Blue cheese is a general classification of cheese that has had cultures of the mold Penicillium added, resulting in a distinct smell and blue or blue-grey veins throughout. While the folklore of blue cheese suggests that it began as a mistake, modern cheesemaking involves an extremely controlled and intentional piercing process to create the blue veins. Interestingly, some people have reported finding yellow spots in their blue cheese, which is usually an area that has been short on oxygen and is safe to consume. This occurrence of yellow in blue cheese may be what is referred to as yellow blue cheese.
| Characteristics | Values |
|---|---|
| Colour | Blue or blue-grey with spots or veins |
| Odor | Distinctive |
| Texture | Liquid to hard |
| Taste | Mild to strong |
| Source of Blue Colour | Penicillium mold |
| Source of Yellow Colour | Lack of oxygen |
| Salt Content | Not more than 200 parts per million |
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What You'll Learn
Why is blue cheese blue?
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added. The mold grows inside the cheese in spots or veins, giving it a distinct blue or blue-grey color. The mold also gives blue cheese its characteristic smell and flavor.
The process of making blue cheese is similar to that of other varieties of cheese but requires additional ingredients and processes to achieve its particular properties. Firstly, a Penicillium roqueforti inoculum is prepared, which involves washing the mold from a pure culture agar plate, freezing it, and then freeze-drying it to retain the value of the culture. This is then added to autoclaved, homogenized milk along with salt, sugar, and other ingredients to create a fermentation medium. The mixture is incubated for several days, and then curds are formed and drained in containers. The Penicillium roqueforti inoculum is then sprinkled on top of the curds, which are then knit in molds to form cheese loaves. The molds are inverted frequently to promote whey drainage, and salt is added as a preservative. Finally, the cheese is aged to ripen and develop its flavor.
The mold in blue cheese is safe for human consumption and is selected specifically for this purpose. These molds do not produce toxins harmful to humans. However, it is important to note that if other cheeses or foods develop random airborne mold from being stored for too long, they should be discarded as the mold type and its effects on the body cannot be determined.
The presence of yellow in blue cheese, as mentioned in the query, can be attributed to areas that have been short on oxygen during the cheese's maturation. This yellowing does not indicate spoilage, and the cheese is generally safe to consume if it smells and feels like regular blue cheese.
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Why is there yellow stuff in blue cheese?
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold. The blue mold in blue cheese is perfectly safe to eat and gives the cheese its pungent taste and scent.
However, blue cheese can go bad just like any other cheese, and it is important to know how to spot this to enjoy cheese safely. If blue cheese is slimy, gritty, smells like ammonia, or has grey, green, pink, or white mold, spots, or fuzz, it has likely spoiled and should be discarded.
The yellow stuff in blue cheese is simply an area that has been short on oxygen. If the cheese otherwise smells and feels like regular blue cheese, it is safe to eat. The yellow parts of blue cheese can taste mostly normal, perhaps a little more astringent since they did not have exposure to air and did not fully mature.
In summary, the yellow stuff in blue cheese is safe to eat and is just an area of the cheese that has been short on oxygen. If you are ever unsure about whether your blue cheese has gone bad, it is best to discard it as spoiled blue cheese can have negative health effects.
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How to make blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added, resulting in a distinct smell and blue, or blue-grey veins throughout.
To make blue cheese at home, you will need a few ingredients and equipment. Here is a simple recipe for a creamy, mild blue cheese called Bleu d'Auvergne, which is made from cow's milk:
Ingredients:
- Cow's milk
- Penicillium roqueforti
- Cultured buttermilk or yogurt (for a simple and natural Mesophilic culture source)
- Calcium chloride (optional, for curd development)
Equipment:
- Blender
- Cheese mold
- Skewer or needle
- Perforated moving belt or draining surface
Steps:
Prepare the Milk and Culture Mixture:
In a blender, mix your milk with the Penicillium roqueforti and cultured buttermilk or yogurt. This mixture will be populated with the bacteria needed to give your blue cheese its desired flavor.
Form the Curds:
Cut the curd surface into large cubes to retain moisture. Stir the mixture intermittently over 20 minutes to firm the curd surface and keep the curds separate. This step is crucial for developing the desired 'grain' structure in the final cheese.
Drain the Whey:
Transfer the mixture to a draining surface and let it drain for 10-20 minutes. Gently stir to ensure the whey drains well and the curds remain separate. Avoid deep piling of the curds to maintain their separation.
Mold the Cheese:
Place the curds into a cheese mold. The curds may initially mound over the top but will settle. This step will give the cheese its final shape.
Aerate the Cheese:
After about a week, punch holes about 1 inch apart over the top and bottom surfaces of the cheese, using a skewer or needle. This process, called needling, is essential for creating openings for oxygen to enter and feed the Penicillium roqueforti cultures, forming the characteristic blue veins.
Age the Cheese:
Store the cheese in a temperature-controlled environment, such as a cave, at around 10 degrees Celsius with 95% humidity. Turn the cheese daily to even out the airflow. After about three weeks, you should see signs of blue mold growing internally and on the surface.
Enjoy Your Blue Cheese:
Your blue cheese is now ready to eat! You can eat it on its own or spread, crumbled, or melted into or over foods. Store any leftover cheese wrapped in foil or cheese paper at 8 degrees Celsius until ready to eat again.
Experiment with different ingredients, techniques, and aging times to create your unique blue cheese variations!
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Varieties of blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue or blue-grey mold. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheese is typically aged in a temperature-controlled environment such as a cave.
There are many varieties of blue cheese, each with its own unique characteristics. Some of the most popular varieties include:
- Gorgonzola: This is an Italian blue cheese that is known for its strong, pungent flavor and creamy texture. It is often used in pasta dishes or crumbled over salads.
- Roquefort: This French blue cheese is made from sheep's milk and has a rich, creamy texture and a sharp, salty flavor. It is often used in sauces or as a topping for meats or vegetables.
- Stilton: A traditional English blue cheese made from cow's milk. It has a strong, tangy flavor and a firm, crumbly texture. Stilton is often served with fruit, especially pears, or used in salads.
- Danish Blue: This variety is milder in flavor compared to other blue cheeses and has a semi-soft texture. It is often used in sandwiches or melted over vegetables.
- Cabrales: A Spanish blue cheese with a strong, intense flavor and a creamy texture. It is made from a mixture of cow's, goat's, and sheep's milk and is often served as a dessert cheese, paired with sweet wines or fruits.
In addition to these well-known varieties, there are many other types of blue cheese produced in different regions, each with its own unique characteristics and flavor profiles.
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How to tell if blue cheese has gone bad
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold. It is characterized by its distinct smell, either from the mold or various specially cultivated bacteria.
Blue cheese does not generally go bad due to blue mold. The blue mold can completely take over, but the cheese remains edible. In fact, blue cheeses don't go "bad", they just age and become stronger. However, once the blue mold produces ammonia, the acidity of the cheese is reduced, and other things can start to grow on the cheese, causing it to spoil.
To tell if a blue cheese has gone bad, look out for fuzzy, grey-black mold spots, glistening yellow areas, and an ammonia-like smell. The mold you don't want to see in blue cheese looks drastically different from the blue-green mold spores that are desirable. It is usually darker in color, and black or grey. For hard cheeses, you can cut away the mold and consume the rest of the cheese, but for soft cheeses, once unintended mold appears, it's best to throw it out.
It's important to note that blue cheese has a strong and distinctive smell that can be confusing. It's normal for blue cheese to have a slightly ammonia-like stench initially, but once it grows stronger, it may indicate spoilage. Once the smell turns more musty or fully ammonia-pungent, it's likely that the cheese has gone bad. Therefore, it's best to stick to a timeline of about one to two weeks after opening.
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Frequently asked questions
Blue cheese is any cheese with blue or blue-green spots or veins created by the addition of cultures of edible moulds. The yellow blue cheese is likely to be a result of an area short on oxygen.
Blue cheese is made with the addition of mould cultures from the genus Penicillium. The mould is added to create the distinctive blue or blue-green spots or veins throughout the cheese.
Yes, blue cheese is safe to eat. The mould in blue cheese is not the same as the blue mould found in fridges. The blue mould in cheese is from the genus Penicillium, which is also used as an antibiotic.
Blue cheeses vary in flavour from mild to strong, slightly sweet to salty or sharp. The flavour of blue cheese is also influenced by the animal milk used, the diet of the animal, and the cheesemaking technique.
