Bushra Griffith
Blue cheese is a generic term for cheese made with cow's, sheep's, goat's or even buffalo milk. The type of milk used, along with the animal's diet and the cheesemaking technique, gives each blue cheese its own distinct flavour. Blue cheese is ripened with cultures of the mould penicillium and generally has a sharp, salty flavour and pungent aroma.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's, sheep's, goat's or buffalo milk |
| Pasteurisation | Milk may be pasteurised or raw |
| Diet of animals | Summer grasses or winter hay |
| Location of animals | Ireland, Ecuador, mountains, by the sea |
| Mould | Penicillium roqueforti |
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What You'll Learn
Blue cheese is made from cow's milk
Blue cheese is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages. It is often relatively low in fat but has a high sodium content. It is also a good source of protein, calcium and phosphorous.
One of the oldest blue cheeses is Roquefort, which is produced from sheep's milk and aged in the limestone cliffs in the south of France. It is recognised for the blue veins stretching across its moist and crumbly body.
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Blue cheese is made from sheep's milk
Roquefort, one of the oldest blue cheeses, is made from sheep's milk and aged in the limestone cliffs in the south of France. It is known for its blue veins, moist texture and crumbly body.
In addition to the type of milk, the diet of the animals also creates variables in cheesemaking. For example, whether the animals are eating summer grasses or winter hay, and whether they are grazing in Ireland or Ecuador, in the mountains or by the sea.
Blue cheese can even be made from buffalo milk, which is raw or pasteurised.
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Blue cheese is made from goat's milk
Roquefort, one of the oldest blue cheeses, is made from sheep's milk and aged in the limestone cliffs in the south of France. It is known for its blue veins, moist texture and crumbly body.
In addition to being inoculated with *Penicillium roqueforti*, Stilton blue cheese contains other microbiota, including relatives of *Lactococcus lactis*, *Enterococcus faecalis*, *Lactobacillus plantarum*, *Lactobacillus curvatus*, *Leuconostoc mesenteroides*, *Staphylococcus equorum*, and *Staphylococcus sp*.
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Blue cheese is made from buffalo milk
Roquefort, one of the oldest blue cheeses, is made from sheep's milk and aged in the limestone cliffs in the south of France. It is known for its blue veins and moist, crumbly texture. Stilton blue cheese, on the other hand, is made from pasteurised milk and inoculated with Penicillium roqueforti to create the blue vein characteristic.
The mould cultures and needling also play a significant role in the flavour and texture of blue cheese. Blue cheese generally has a sharp, salty flavour and a pungent aroma. It is often relatively low in fat but has a high sodium content.
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Blue cheese is made from pasteurised milk
Blue cheese is ripened with cultures of the mould *Penicillium* and is often relatively low in fat but has a high sodium content. It is a good source of protein, calcium, and phosphorus.
One variety of blue cheese, Stilton, is made from pasteurised milk, whereas Stichelton is made from raw milk. Research has shown that other microbiota, such as relatives of *Lactococcus lactis* and *Enterococcus faecalis*, can also be found in Stilton cheese and contribute to its aromatic profile.
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Frequently asked questions
Blue cheese can be made from cow's, sheep's, goat's or even buffalo milk.
The milk used to make blue cheese may be raw or pasteurized.
The flavour of blue cheese is largely determined by the type of milk used, what the animals were eating before they were milked, and the cheesemaking techniques used.
