Frederic Melton
Blue cheese is made using cultures of Penicillium, a type of mould. The most common moulds used are Penicillium roqueforti and Penicillium glaucum, which require oxygen to grow. Blue cheese is made by adding the mould culture to the cheese milk. For the cheese to turn blue, oxygen must reach the inside of the cheese, which is often done by piercing the cheese with thin needles or skewers.
| Characteristics | Values |
|---|---|
| Name of mold | Penicillium roqueforti and Penicillium glaucum |
| Appearance | Dark blue/bluish green |
| Texture | Fuzzy |
| Safe to consume | Yes |
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What You'll Learn
- Blue cheese is made using cultures of Penicillium, a type of mould
- Penicillium roqueforti and Penicillium glaucum are both moulds that require oxygen to grow
- Blue cheese is left to age for 2-3 months
- Blue cheese has a strong taste
- Brevibacterium linens, the bacteria in blue cheese, is the same bacteria responsible for foot and body odour
Blue cheese is made using cultures of Penicillium, a type of mould
The blue veins in blue cheese are created by Penicillium roqueforti after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould grows along the surface of the curd-air interface. The veins are also responsible for the aroma of blue cheese.
Blue cheese has a long history, dating back to the 7th century when, according to legend, a shepherd forgot his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave.
It is normal and safe for blue cheese to have a bit of dark blue/bluish-green mould in holes or divots in the cheese. The concerning mould is the fluffy/fuzzy mould that will grow on the outside of the cheese if it is kept for too long.
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Penicillium roqueforti and Penicillium glaucum are both moulds that require oxygen to grow
Blue cheese is made using cultures of *Penicillium*, a type of mould. The two types of mould used in blue cheese are *Penicillium roqueforti* and *Penicillium glaucum*. Both of these moulds require oxygen to grow.
- Penicillium roqueforti is the mould that was originally found growing on bread and cheese in a cave outside the village of Roquefort in France. It is now refined and used for almost all blue cheeses simply by adding the mould culture to the cheese milk. For the cheese to turn blue, oxygen must reach the inside of the cheese. This is often done by piercing the cheese with thin needles or skewers. Once given oxygen, the mould is able to grow along the surface of the curd-air interface, creating the characteristic blue veins in blue cheese.
- Penicillium roqueforti and Penicillium glaucum are safe to consume. However, other types of mould produce compounds called mycotoxins, which are toxic to humans. These mould spores can grow on foods due to spoilage, and they are typically fuzzy and white, green, black, blue, or grey.
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Blue cheese is left to age for 2-3 months
Penicillium roqueforti creates the characteristic blue veins in blue cheese. When given oxygen, the mould grows along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese.
Blue cheese is safe to eat, despite being made using cultures of *Penicillium*, a type of mould. Certain types of mould produce compounds called mycotoxins, which are toxic to humans. However, the varieties of *Penicillium* used to produce blue cheese don't produce toxins.
It is normal and safe for blue cheese to have a bit of dark blue/bluish-green mould that seems to be in holes/divots in the cheese. The concerning stuff is the fluffy/fuzzy mould that will grow on the outside of the cheese if you have it for too long.
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Blue cheese has a strong taste
Penicillium roqueforti and Penicillium glaucum are both moulds that require the presence of oxygen to grow. They create the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese.
Blue cheese is made by adding the mould culture to the cheese milk. For the cheese to turn blue, oxygen must reach the inside of the cheese. This is often done by piercing the cheese with thin needles or skewers.
It is normal and safe for blue cheese to have a bit of dark blue/bluish-green mould that seems to be in holes/divots in the cheese. The concerning stuff is the fluffy/fuzzy mould that will grow on the outside of the cheese if you have it for too long.
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Brevibacterium linens, the bacteria in blue cheese, is the same bacteria responsible for foot and body odour
Blue cheese is made using cultures of Penicillium, a type of mould. The two types of Penicillium used to make blue cheese are Penicillium roqueforti and Penicillium glaucum. These moulds require the presence of oxygen to grow.
To make blue cheese, the Penicillium is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2-3 months. For the cheese to turn blue, oxygen must reach the inside of the cheese. This is often done by piercing the cheese with thin needles or skewers.
One type of bacteria in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odour. B. linens was previously thought to give cheeses their distinct orangish pigmentation, but studies show this not to be the case and blue cheese is an example of the lack of that orange pigmentation.
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Frequently asked questions
Blue cheese is made using cultures of Penicillium, a type of mold.
Penicillium roqueforti and Penicillium glaucum are both molds that require the presence of oxygen to grow. For the cheese to turn blue, oxygen must reach the inside of the cheese. This is often done by piercing the cheese with thin needles or skewers.
Unlike other types of mold, the varieties of Penicillium used to produce blue cheese don't produce toxins and are considered safe to consume.
It is normal for blue cheese to have a bit of dark blue/bluish-green mold that seems to be in holes/divots in the cheese. The concerning stuff is the fluffy/fuzzy mold that will grow on the outside of the cheese if you have it for too long.
