Frederic Melton
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in a distinct blue, blue-grey, or blue-green colour. Blue cheese can be made from the milk of cows, goats, sheep, or even buffalo, and can be eaten on its own or spread, crumbled, or melted into or over foods. The distinct colour of blue cheese comes from the piercing of the cheese with steel rods, which circulates oxygen in the cheese and allows the mould to grow.
| Characteristics | Values |
|---|---|
| Type of cheese | Cultured with a mold of the genus Penicillium roqueforti or Penicillium glaucum |
| Texture | Semi-soft, crumbly, creamy, moist, hard, liquid |
| Flavor | Mild to strong, slightly sweet to salty or sharp, tangy, earthy, peppery |
| Color | Pale to dark, blue-green, blue-grey |
| Smell | Distinctive |
| Milk used | Cow, goat, sheep, buffalo |
| Production technique | Piercing method, injection method |
| Preservation | Salt |
| Accompaniments | Fruits, nuts, honey, grapes, pistachios, red wine, apples, walnuts, pear liqueur |
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What You'll Learn
- Blue cheese is made with the addition of mould cultures, such as Penicillium roqueforti, to create its distinctive blue-green veins
- Blue cheese is made from the milk of cows, sheep, goats, or even buffalo, with variations in flavour depending on the animal's diet
- Blue cheese is poked with steel rods to circulate oxygen, allowing mould to grow and giving the cheese its distinctive colour
- Blue cheese is often paired with fruits and nuts, and can be used in sauces, crumbled over salads, or melted
- Blue cheese is believed to have been discovered by accident, when cheeses were stored in caves with controlled temperatures and moisture levels that favoured the growth of harmless mould
Blue cheese is made with the addition of mould cultures, such as Penicillium roqueforti, to create its distinctive blue-green veins
Blue cheese is a general classification of cheese that is made by adding mould cultures, such as Penicillium roqueforti, to create its distinctive blue-green veins. Other strains of Penicillium used in blue cheese production include Penicillium glaucum and Penicillium expansum, the latter of which is harmful if consumed and therefore not used in food production. Blue cheese can be made from the milk of cows, goats, sheep, or even buffalo, and the resulting flavour of the cheese will vary depending on the diet of the animal and the cheesemaking techniques employed.
The process of making blue cheese involves adding mould cultures to pasteurised raw milk. The mould spores give the cheese its signature blue-green markings, also known as blue mould. Blue mould, oxygen, and time are essential for making blue cheese. To allow oxygen to reach the interior of the cheese, it is pierced with thin needles or skewers, or poked with steel rods. The blue mould then matures inside the air tunnels, developing flavour as it ages.
Blue cheese is typically aged in temperature-controlled environments, such as caves, for 60 to 90 days. The amount of piercing done to the cheese wheels and the point at which the rind is pierced influence the flavour and moisture content of the final product. Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form.
One of the earliest blue cheeses, Roquefort, is said to have been discovered when a young boy's bread and ewes' milk cheese was left in a cave for several months, allowing the mould (Penicillium roqueforti) to transform his cheese. Today, almost all blue cheeses are made by adding this mould culture to the cheese milk.
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Blue cheese is made from the milk of cows, sheep, goats, or even buffalo, with variations in flavour depending on the animal's diet
Blue cheese is a general classification of cheese that has had cultures of the mould Penicillium added, resulting in blue, blue-grey, or blue-green veins throughout. The mould itself comes from one or more strains from the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum, which are safe to consume.
The process of making blue cheese involves adding a starter culture to pasteurised raw milk to turn lactose into lactic acid. Then, the cheese is poked with steel rods to allow oxygen to circulate, facilitating the growth of the mould and giving the cheese its distinctive blue veins. Salt is added to prevent spoilage, and the cheese is aged for 60 to 90 days.
The flavour of blue cheese can vary from mild to strong, slightly sweet to salty or sharp, and the texture can range from liquid to hard. Blue cheese is often paired with fruits, nuts, and crackers, and it can also be used in sauces, salad dressings, or as a topping for vegetables.
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Blue cheese is poked with steel rods to circulate oxygen, allowing mould to grow and giving the cheese its distinctive colour
Blue cheese is a type of cheese with a distinctive appearance and flavour, characterised by its blue or blue-green veins. These veins are created by the growth of mould cultures inside the cheese. To enable this process, cheesemakers poke the cheese with steel rods, allowing oxygen to circulate within the cheese and fostering the growth of mould.
The mould used in blue cheese is typically Penicillium roqueforti, a species of mould native to the caves of Roquefort-sur-Soulzon in France. According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy left his bread and ewes' milk cheese in a cave, only to find it transformed by Penicillium roqueforti months later. Today, cheesemakers use commercially manufactured Penicillium roqueforti, which is prepared through a freeze-drying process.
The piercing of the cheese with steel rods is a crucial step in blue cheese production, as it facilitates the growth of mould from within. This technique is known as the "piercing method" and is responsible for creating the characteristic blue veins of blue cheese. The piercing creates crevices within the cheese, allowing oxygen to interact with the mould cultures.
While stainless steel needles are commonly used today, traditional cheesemakers once employed copper spikes or wires for this purpose. The number and placement of piercings can vary, influencing the final flavour and texture of the blue cheese.
Blue cheese encompasses a wide range of varieties, including Roquefort, Gorgonzola, Stilton, Danablu, and Cambozola. Each variety offers unique flavour profiles, textures, and production techniques, contributing to the diverse world of blue cheese.
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Blue cheese is often paired with fruits and nuts, and can be used in sauces, crumbled over salads, or melted
Blue cheese is a type of cheese characterised by blue-green spots or veins throughout. It is made by adding cultures of edible moulds, such as Penicillium roqueforti, to the cheese curds. Blue cheese can be made from the milk of cows, goats, sheep, or even buffalo, and can be paired with a variety of foods.
Nuts such as walnuts are also a popular pairing with blue cheese, as they provide a crunchy texture and nutty flavour that complements the creaminess of the cheese. When it comes to beverages, blue cheese is often paired with wine, port, stout, or sherry. The sharp, tangy flavour of blue cheese can be nicely offset by sweeter drinks or those with notes of toasted nuts and fruit, such as sherry.
Blue cheese is also commonly used in cooking. It can be melted into sauces, such as a creamy Roquefort sauce served over steak frites, or crumbled over salads, pizzas, or burgers for a punch of flavour. Blue cheese can also be baked into dishes like macaroni and cheese, or flatbreads, where it melts in your mouth. For a more indulgent option, blue cheese can be paired with butter or chocolate. The extra fat in butter helps to mellow the strong flavour of blue cheese, and dark chocolate has the right sweet-to-bitter ratio to complement the earthy notes of certain blue cheeses.
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Blue cheese is believed to have been discovered by accident, when cheeses were stored in caves with controlled temperatures and moisture levels that favoured the growth of harmless mould
Blue cheese is a type of cheese that is cultured with mould from the genus Penicillium, specifically Penicillium roqueforti and Penicillium glaucum, which are safe for human consumption. The mould spores create the characteristic blue-green veins that run through the cheese, giving it a distinctive appearance. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with controlled temperatures and moisture levels that favoured the growth of harmless mould.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, left his meal in a cave after spotting a beautiful girl in the distance. When he returned months later, the cheese had been transformed by the mould (Penicillium roqueforti) into what we now know as Roquefort. This cave was located outside the village of Roquefort in France, and the cheese was later named after the village of Roquefort-sur-Soulzon where it was produced.
The distinctive blue veins in blue cheese are formed when the cheese is pierced with thin needles or skewers, allowing oxygen to reach the inside and the mould to grow from within. This process is known as the piercing method, and it is a carefully controlled and intentional step in the cheesemaking process. The mould is added to the cheese milk, and the blue veins develop as the cheese ages, with the mould maturing inside the air tunnels and imparting its unique flavour.
Blue cheese can be made from a variety of milk types, including cow, goat, sheep, or even buffalo milk, and the resulting flavour can vary depending on the diet of the animal and the cheesemaking techniques employed. The texture of blue cheese can range from semi-soft and crumbly to creamy, and it is often paired with fruits, nuts, and sweet accompaniments like honey.
Blue cheese is a broad category that encompasses several varieties, each with its own unique characteristics. Some popular types of blue cheese include Gorgonzola, Stilton, Roquefort, Cabrales, Danablu, and Cambozola. Each of these cheeses has its own distinct origin, flavour profile, and texture, contributing to the diverse world of blue cheese.
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Frequently asked questions
Blue cheese is a general classification of cheese that has been cultured with a mold called Penicillium, giving it its signature blue-green markings and a distinct smell.
There are many types of blue cheese, including Roquefort, Gorgonzola, Stilton, Cabrales, Danablu, and Cambozola.
Blue cheese is made from milk, which can come from cows, goats, sheep, or even buffalo. The milk may be raw or pasteurized.
Blue cheese is made by adding the Penicillium mold spores to milk, which creates blue or green veins throughout the cheese. The cheese is then poked with steel rods to circulate oxygen and allow the mold to grow.
Blue cheese has a pungent, distinctive, salty, and sharp flavor, though it can sometimes be sweet. It is semi-soft, crumbly, and creamy in texture.
