Unveiling The Mystery: Purple Cheese And Its Secrets

Purple cheese is a real thing! While there are no naturally occurring purple cheeses, cheesemakers have been known to add natural dyes to their cheese to make it stand out. One example of a purple cheese is Port Wine Derby, a creamy variant of Derby cheese that has been infused with port wine, creating a stunning purple marbling throughout. Another example is Lavender Gouda, a Dutch cheese that gets its deep purple colour from the lavender flower.

Purple cheese is often wine-infused

In addition to wine, other liquids can also be used to infuse cheese. For instance, Irish Porter Cheese is a Cheddar that has been blended with Porter Beer made by the Guinness Brewery. The beer contributes a rich chocolate flavour to the cheese, which blends harmoniously with the grassy and savoury qualities of the original Cheddar.

Cheese can also be infused with various herbs and spices to add flavour. For example, Lavender Gouda is a Dutch cheese that gets its deep purple colour from the lavender flower. It is often flavoured with other herbs such as rosemary and thyme. Blue Pesto Gouda is another Dutch cheese that gets its bright blue colour from lavender but is flavoured with pesto. Notes of nuttiness and spice can be found in this cheese.

Port-infused Stilton is purple

Port-infused Stilton is not just coloured by the port wine, but also infused with its flavour. This gives the cheese a fruity taste, with notes of blackcurrant and grape. This strong-flavoured cheese is best paired with a red wine or grape jelly.

The use of natural dyes in cheese dates back to ancestral times, when artisans would add a red pigment called annatto to make their cheese brighter. This was often done to make mediocre cheeses appear more refined. Nowadays, the use of annatto and other natural dyes is more for aesthetic purposes.

While the colour of port-infused Stilton may be unusual, it is not the only cheese to surprise with its appearance. For example, the French cheese Soumaintrain has a pink rind, achieved through the proliferation of the bacterium Brevibacterium aurantiacum. Meanwhile, the Dutch cheese Black Lemon has a stark black paste due to the use of activated charcoal.

Purple cheese can be lavender cheese, like Lavender Gouda

There are other types of purple cheese as well. For example, Port Wine Derby is a creamy variant of Derby that has been infused with Port Wine. The wine creates a stunning purple marbling throughout the paste of the cheese. The colouring agent also influences the flavour of the cheese, with notes of blackcurrant and grape in this pressed English cheese.

Another purple cheese is Purple's Must, a blend of milk from alpine-grazed cow and goat herds. It is aged in Piemonte cellars for five months and then soaked in Barolo wine for two months. During this time, blue veining occurs throughout the paste and surface. This is a very robust cheese and should be paired with a red wine or grape jelly.

Some cheeses may also turn purple due to mould or bacterial growth. For example, Pseudomonas fluorescens can turn dairy products blue/purple. However, it is not safe to consume cheese with this type of bacterial growth.

Purple Moon Cheddar is a semi-hard cheese soaked in red wine

The cheese is crafted from pasteurised cow's milk and has a semi-hard texture. It is best enjoyed at room temperature, allowing the flavours to fully develop. As a wine-infused cheese, Purple Moon Cheddar is often described as the perfect pairing for wine and cheese enthusiasts. The wine adds a rich, buttery, and nutty flavour to the cheese, making it a delightful snack or addition to crackers.

Purple Moon Cheddar has a longer shelf life compared to other cheeses, with some reporting that it can last for over a month in the refrigerator without moulding. This extended freshness makes it a cost-effective option for those who enjoy indulging in gourmet cheese without the worry of it spoiling quickly. The cheese can also be frozen to extend its lifespan further, ensuring that none of it goes to waste.

The purple colour of the cheese is a result of the red wine soaking process, creating an enchanting appearance reminiscent of a lively wine cellar. This unique colouring is not only visually appealing but also adds to the overall sensory experience of enjoying the cheese. The colour, texture, and flavour of Purple Moon Cheddar come together to create a delightful treat for both the eyes and the palate.

Overall, Purple Moon Cheddar offers a one-of-a-kind experience for cheese lovers, combining the classic sharpness of cheddar with the sophistication of wine infusion. Its semi-hard texture and distinctive purple hue make it a versatile and eye-catching addition to any cheese platter or party spread. With its longer shelf life and rich flavour, Purple Moon Cheddar is a must-try for those seeking a unique and indulgent cheese experience.

The bacterium Chromobacterium violaceum can turn cheese purple

The bacterium Chromobacterium violaceum is a free-living, Gram-negative soil and freshwater coccobacillus found in tropical and subtropical regions. It is a rare cause of disease in humans, but when it does, it can be fatal. C. violaceum was first reported as a human pathogen in Malaysia in 1927, and since then, only 150 cases have been reported in the literature. The most common route of infection is through injured skin coming into contact with soil or water containing the bacteria.

C. violaceum produces a distinctive dark violet pigment called violacein, which may be responsible for the purple colour of infected cheese. Violacein is a natural antibiotic that has been studied for its potential use in treating cancers such as colon cancer. While C. violaceum rarely infects humans, it can cause skin lesions, sepsis, and liver abscesses that may be fatal. Therefore, if cheese is contaminated with C. violaceum, it is essential to dispose of it safely and not consume any portion of it.

The purple pigment violacein, produced by C. violaceum, has sparked significant research interest. This pigment is thought to contribute to the bacterium's virulence and exhibit antibiotic-inhibiting properties. The violet pigment is believed to cause septicemia and fatal infections in humans and animals. Additionally, C. violaceum expresses metabolites that affect the growth of other gram-positive and gram-negative bacteria and produce an immunomodulatory effect.

C. violaceum is an opportunistic pathogen, meaning it typically infects individuals with weakened immune systems or pre-existing health conditions. However, there have also been reports of severe and fatal infections in otherwise healthy individuals. The bacterium can spread locally and through the bloodstream, causing multiple abscesses and sepsis. The rapid progression of the infection, along with its unexpected antibiotic resistance, contributes to the high mortality rate associated with C. violaceum.

Early source control, prompt diagnosis, and appropriate antibiotic treatment guided by susceptibility test results are crucial for managing C. violaceum infections. Proper long-term follow-up care is also essential to prevent relapses.

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