Randy Chandler
Blue cheese, or blue-veined cheese, is identified by the blue lines (called veins) that run through it. These veins are caused by the growth of a type of fungus called Penicillium roqueforti, which gives the cheese its distinctive colour, taste, and smell. Blue cheese gets its name from these blue veins. While some types of mould are harmful to humans, the mould that grows on blue cheese is not, and is safe to consume.
| Characteristics | Values |
|---|---|
| Type of Mold | Penicillium roqueforti |
| Appearance | White and blue marbling with blue veins |
| Flavor | Salty, creamy, nutty, sharp, tangy, intricate, mild, strong, intense |
| Texture | Creamy, moist, crumbly, smooth, velvety, less moist |
| Food Pairings | Honey, walnuts, apples, grapes, pistachios, red wine, port, sherry, dry or fresh fruits |
| Preparation | Milk from cows, goats, sheep, local cattle |
| Storage | Tightly wrapped in the refrigerator, can be frozen |
| Shelf Life | 3-4 weeks in the refrigerator, indefinite in the freezer |
| Spoilage | Fuzzy white, green, pink, or grey spots; fluffy/fuzzy mold |
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What You'll Learn
- Blue cheese gets its name from the blue veins caused by the growth of the mold Penicillium roqueforti
- Blue cheese is widely grown in several countries, each with its own traditional method of preparation
- The mold that grows on blue cheese does not produce any harmful substances and is safe for human intake
- Blue cheese gets its distinct flavor from the breakdown of fat through a process called lipolysis
- Blue cheese can go bad if it's not stored properly, so it's important to wrap it tightly and refrigerate it
Blue cheese gets its name from the blue veins caused by the growth of the mold Penicillium roqueforti
Blue cheese, also known as blue-veined cheese, gets its name from the blue veins caused by the growth of the mold Penicillium roqueforti. This mold is a type of fungus that gives the cheese its distinctive colour, flavour, and aroma. The legend goes that a shepherd in France forgot his lunch of bread and cheese in a cave outside the village of Roquefort. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, which was growing in the cave.
Today, this natural mold is refined and used for almost all blue cheeses. Blue cheese is made by adding the mold culture to the cheese milk. Oxygen must reach the inside of the cheese for it to turn blue. This is achieved by piercing the cheese with thin needles or skewers. The blue mold then matures inside the air tunnels, developing its flavour as it ages. Most mold-containing cheeses take three to six months to mature, but blue cheese is left to age for two to three months.
The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti converts these fatty acids into a group of molecules called ketones, which gives them a unique smell and flavour. The smell of the cheese depends on the type of ketone produced by the mold after it breaks down the fatty acids.
Blue cheese can be made from milk from cows, goats, or sheep, resulting in a wide variety of taste and texture combinations. It typically has a salty taste and is excellent when combined with contrasting flavours such as port, sherry, apples, cherries, dates, figs, or apricots. While blue cheese does contain mold, it is not harmful. The mold used to make blue cheese does not produce any harmful substances and is safe for human consumption.
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Blue cheese is widely grown in several countries, each with its own traditional method of preparation
Blue cheese, or blue-veined cheese, gets its distinctive colour and flavour from the growth of a type of mould called Penicillium roqueforti. This mould is introduced into the cheese during the manufacturing process, and it grows within the cheese, creating a distinctive veiny appearance. Blue cheese is widely grown in several countries, each with its own traditional method of preparation and unique variations in flavour.
France is often credited as the birthplace of blue cheese, with the first recorded production of this delicacy taking place in the Roquefort region, where cheese makers aged their cheese in the Combalou caves. The unique combination of temperature, humidity, and the presence of the Penicillium roqueforti mould in these caves created the ideal environment for the development of the characteristic blue-green veins found in blue cheese. Roquefort is considered one of the greatest blue cheeses in the world, known for its rich, tangy flavour that is both sweet and savoury. Other renowned French blue cheeses include Bleu d'Auvergne and Fourme d'Ambert. French blue cheese is typically made with sheep's milk and aged in natural caves, contributing to its rich, creamy texture.
Italy is another country with a strong tradition of blue cheese production. The famous Gorgonzola cheese, for instance, originated in the village of Gorgonzola and is known for its creamy texture and mild, slightly sweet flavour. Italian blue cheeses are typically made with pasteurised cow's milk, contributing to their unique flavour and texture profiles.
Denmark also has its own unique take on blue cheese, with the Castello Traditional Danish Blue being a notable example. This cheese is made with milk from local cattle and is known for its creamy profile and intricate flavours, with a smooth texture.
In addition to these countries, the United States is home to a growing blue cheese tradition, with varieties such as Maytag Blue and Point Reyes Original Blue. American blue cheeses are known for their bold, pungent flavours and semi-soft textures. Maytag Blue, for instance, is produced exclusively in the state of Iowa and is aged for a minimum of six months, during which it develops its distinctive appearance and flavour.
Each country's unique climate, milk sources, and traditional cheese-making techniques contribute to the diverse range of flavours and textures found in blue cheeses around the world.
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The mold that grows on blue cheese does not produce any harmful substances and is safe for human intake
Blue cheese, or blue-veined cheese, is identified by the growth of a certain type of mold that gives it a unique colour, flavour, and aroma. This mold is called Penicillium roqueforti, a type of fungus. The mold grows inside the cheese, and the blue veins occur due to the presence of oxygen inside the cheese. The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. Penicillium roqueforti converts these fatty acids into a group of molecules called ketones, which give the cheese its characteristic smell and flavour.
While it is true that certain strains of mold produce mycotoxins that are harmful to humans and could lead to reduced immune function, digestive problems, and cancer, the Penicillium roqueforti mold that grows on blue cheese does not produce any harmful substances and is safe for human consumption. The mold that grows on blue cheese is added intentionally during the cheesemaking process and is carefully controlled to ensure it remains safe to eat.
It is important to note that blue cheese can still go bad if it is not stored properly. Mold is often a sign of food spoilage, and blue cheese should be stored tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3-4 weeks in the refrigerator. Fuzzy white, green, pink, or grey spots growing on the surface of blue cheese may indicate that it has gone bad and should be discarded.
Overall, while blue cheese does contain mold, the specific type of mold that grows on blue cheese is not harmful and is safe for human intake.
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Blue cheese gets its distinct flavor from the breakdown of fat through a process called lipolysis
Blue cheese, or blue-veined cheese, gets its distinct flavour and colour from the growth of a certain type of mould called Penicillium roqueforti. This fungus grows along the surface of the curd-air interface, creating the characteristic blue veins in the cheese. The mould breaks down fat through a process called lipolysis, which leads to the formation of fatty acids. These fatty acids are then converted into a group of molecules called ketones, which give blue cheese its unique smell and flavour. The smell of the cheese depends on the type of ketone produced by the mould after it breaks down the fatty acids.
The process of making blue cheese is carefully controlled and intentional, contrary to the popular belief that it was discovered by accident. It consists of six standard steps, with additional ingredients and processes to give the cheese its particular properties. The first phase of production involves the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In this phase, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. Multiple methods can be used to achieve this, but all involve the use of a freeze-dried Penicillium roqueforti culture.
Once the inoculum is prepared, it is added to the cheese curds. The cheese curds are formed from raw milk (from cattle, goats or sheep), which is mixed and pasteurized at 72 °C (162 °F) for 15 seconds. Then, a starter culture, such as Streptococcus lactis, is added to acidify the mixture, changing the acidity of the milk and turning it from liquid to solid.
The final step in the process of making blue cheese is piercing the cheese curds to create small openings for oxygen to penetrate and support the growth of the Penicillium roqueforti cultures. This piercing method is what gives blue cheese its name, as it creates the blue veins that run through the cheese. The cheesemaker can affect the outcome of the blue cheese by varying the amount of piercing, the ripening process, and whether a rind is allowed to form.
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Blue cheese can go bad if it's not stored properly, so it's important to wrap it tightly and refrigerate it
Blue cheese is a delicate product that can go bad if not stored properly. It is susceptible to drying out and losing its surface moisture, which affects its texture and flavour. It is also susceptible to growing unwanted bacteria, which can make it inedible.
Blue cheese is identified by the growth of a certain type of mould, Penicillium roqueforti, which gives it a unique colour and flavour. This mould is generally safe for human consumption and is added to the cheese milk. However, other types of mould can grow on blue cheese if it is not stored correctly, which can be harmful.
To prevent the growth of unwanted mould and bacteria, it is important to wrap blue cheese tightly and refrigerate it. The cheese should be stored in a high-humidity environment, such as a specialised cheese container like the Cheese Grotto, which self-regulates humidity and allows for gentle air circulation. If using a traditional cheese dome, ensure it is lifted regularly to allow fresh air to reach the cheese.
It is also important to note that blue cheese should not be vacuum-packed or wrapped too tightly in plastic or cheese paper, as this can trap moisture and encourage the growth of unwanted bacteria, particularly of a pinkish hue. Blue cheese should also be kept separate from other types of cheese, as its mould spores can easily travel through the air and contaminate nearby cheeses.
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Frequently asked questions
The mold that grows on blue cheese is called Penicillium roqueforti, a type of fungus.
Yes, blue cheese gets its distinct flavor, aroma, and color from the mold Penicillium roqueforti, which does not produce harmful toxins. However, blue cheese can go bad if not stored properly, so always practice basic food safety.
Fuzzy white, green, pink, or grey spots on the surface of blue cheese indicate spoilage. Blue cheese should be tightly wrapped and refrigerated, where it can last 3-4 weeks.
Blue cheese contains probiotics and is safe to consume. It pairs well with fruits like apples, cherries, dates, figs, and apricots, and complements sweet flavors like port, sherry, honey, and red wine.
Some popular blue mold cheeses include Stilton, which is strong and intense, Castello Traditional Danish Blue, which is creamy and smooth, and Gorgonzola, which is versatile and adds zest to dishes.
