Andy Montoya
Blue cheese is a type of aged cheese often found on charcuterie boards or in wineries. It is made with a type of mould called Penicillium, which is safe to eat and gives the cheese its distinctive blue veins. While the exact origins of blue cheese are unknown, it is generally believed that it was first discovered and produced in the Roquefort region of France as early as 1000 BC. The most popular legend surrounding its invention involves a young man or shepherd who, distracted by a beautiful woman, leaves his meal of bread and cheese in a cave and returns months later to find it covered in mould.
| Characteristics | Values |
|---|---|
| Earliest evidence of blue cheese consumption | 800 to 400 BC |
| Earliest estimated invention date | 85 BC |
| Latest estimated invention date | 1250 BC |
| Approximate invention date | 1000 BC |
| Region of origin | Roquefort, France |
| Specific location | One of the many caves in the Roquefort region |
| Discovery method | A young man/shepherd left his meal of bread and cheese in a cave for months |
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What You'll Learn
Blue cheese was discovered between 85 BC and 1250 BC
The exact origins of blue cheese are unknown, but it is estimated that it was discovered between 85 BC and 1250 BC. It is generally accepted that blue cheese was first discovered in the Roquefort region of France, specifically in one of the many caves in the area. The story goes that a shepherd, distracted by a beautiful woman, left his lunch of bread and cheese in a cave. When he returned months later, he found that his cheese had been transformed by a mould called Penicillium Roqueforti. This mould is now known to create the distinctive blue veins in blue cheese.
The legend of the shepherd and his chance discovery is supported by analysis of paleofeces sampled in the Hallstatt salt mines in Austria, which showed that miners of the Hallstatt Period (800 to 400 BC) consumed blue cheese and beer. However, the precise date of the invention of blue cheese remains a mystery, with estimates placing it as early as 1250 BC and as late as 85 BC.
Over time, cheesemakers developed techniques to create more blue cheeses in caves, and today, some cheesemakers still use caves to create their blue cheese. However, with modern technological advancements, it is also possible to create blue cheese without a cave by manipulating humidity and temperature.
While the legend of the shepherd and his serendipitous discovery is widely circulated, other myths surrounding the invention of blue cheese also exist. One such tale involves a drunken cheesemaker who forgets his cheese in a cave, only to return later and find it transformed by mould. Another story tells of a shepherd visited by an angel, who instructs him to put his cheese in a particular cave.
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It was likely discovered in the Roquefort region of France
It is likely that blue cheese was discovered in the Roquefort region of France, specifically in one of the many caves that dot the landscape there. The story goes that a young boy or shepherd was eating bread and ewe's milk cheese when he was distracted by a beautiful woman and left his meal in a cave to approach her. When he returned months later, he found that his cheese had been transformed by a mould called Penicillium roqueforti and thus, blue cheese was born.
There are several variations of this legend, including one where the shepherd is visited by an angel who instructs him to put his cheese in a cave, and another where a drunken cheesemaker simply forgets his cheese in a cave. However, it is worth noting that old French texts suggest that blue cheese moulds colonised cheese from within rather than on the surface, indicating that the discovery may not have been the result of mouldy bread in a cave after all.
Regardless of the exact circumstances of its discovery, the process of making blue cheese has evolved into a developed and maintained technique. While the initial discovery may have been accidental, cheesemakers have since refined and perfected the art of creating blue cheese. The caves in the Roquefort region are still an important part of the process, as the rules governing the making of Roquefort cheese specify that the cheese must be aged in these caves, even though it is now possible to make the cheese outside of them.
The distinctive flavour and aroma of blue cheese are a result of the methyl ketones produced by Penicillium roqueforti. This mould creates the characteristic blue veins in the cheese by growing along the surface of the curd-air interface when given oxygen. The veins also contribute to the unique aroma of blue cheese.
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One legend states a shepherd abandoned his lunch in a cave
One of the most popular legends surrounding the invention of blue cheese involves a shepherd and his lunch. According to this tale, a shepherd was leading his flock through the countryside in what is now the National Parc of Grands Causses in the Aveyron region of France. Taking shelter in a cave to eat his lunch of bread and sheep's milk cheese, the shepherd was suddenly distracted, possibly by a beautiful woman or girl in the distance. He abandoned his meal and gave chase, only to return to the cave several weeks or months later to find that his cheese had been transformed by a blue mould - Penicillium roqueforti. This mould had formed on the outside of the bread and spread to the cheese, creating the distinctive blue veins and flavour of blue cheese.
This legend is often associated with the invention of Roquefort cheese, one of the first blue cheeses, which originated in the Roquefort region of France, known for its many caves. The story reflects the traditional technique of creating Roquefort cheese by leaving bread in a cave to grow mould, then using this mouldy bread to inoculate the cheese and create the blue veins. While this legend has been partially debunked by modern genetic research, which suggests that blue cheese moulds colonised cheese from within rather than from mouldy bread, it still stands as a testament to the long history of blue cheese experimentation and innovation.
The legend of the shepherd and his abandoned lunch highlights the role of human curiosity and accident in the development of new foods. It is possible that the shepherd, upon discovering the mouldy cheese, was intrigued enough to taste it and found that he enjoyed the unique flavour. This accidental discovery may have then been passed down and refined by cheesemakers over the centuries, leading to the creation of the many varieties of blue cheese we know today.
While the exact origins of blue cheese may be lost to time, the legend of the shepherd in the cave provides a fascinating glimpse into the possible history of this beloved and distinctive cheese. It showcases the interplay of chance and human ingenuity that has driven culinary innovation throughout the ages, constantly pushing the boundaries of flavour and technique in the quest for new and delightful culinary experiences.
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The cheese was left untouched for several weeks, allowing mould to form
The creation of blue cheese is often attributed to a shepherd in the Roquefort region of France. The legend goes that the shepherd was eating bread and cheese in a cave when he was distracted by a beautiful woman. He abandoned his meal to approach her and only returned to the cave several weeks later. In the intervening period, mould had formed on the bread, and this mould had spread to the cheese. The mould was identified as Penicillium roqueforti, and the cheese had been transformed into Roquefort.
The legend of the shepherd is not the only story of the creation of blue cheese. Another tale suggests that an angel instructed a shepherd to put his cheese in a cave. Another suggests that a drunken cheesemaker simply forgot his cheese in a cave.
The scientific process of creating blue cheese involves adding Penicillium roqueforti to the cheese and leaving it to ferment for a specific number of days. This process was developed by fromagers or cheesemakers over several centuries. The mould requires oxygen to grow, so the aged curds are pierced to form air tunnels in the cheese. As the mould grows along the surface of the curd-air interface, it creates the characteristic blue veins of the cheese.
The mould forms as a result of the presence of the bacteria Penicillium roqueforti and Penicillium glaucum. Initially, the cheese is fermented by lactic acid bacteria, but these bacteria are killed by the low pH, and the secondary fermenters, Penicillium roqueforti, take over. The Penicillium roqueforti breaks down the lactic acid, maintaining a pH in the aged cheese of above 6.0. As the pH rises, the mould's enzymes become more active and can continue to ferment the cheese, as they are most active at a pH of 6.0.
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The mould was identified as Penicillium Roqueforti
The mould that creates blue cheese has been identified as Penicillium Roqueforti. This fungus is responsible for the distinctive greenish-blue colour and veins of blue cheese, as well as its unique flavour and aroma.
Penicillium Roqueforti is a mould that requires the presence of oxygen to grow. It is added after the standard six-step cheese-making process, and the cheese is then left to ferment for a specific number of days. During the ripening process, the total ketone content is constantly monitored, as the distinctive flavour and aroma of blue cheese are the result of methyl ketones, which are a metabolic product of Penicillium Roqueforti.
The mould is believed to have originated in the Roquefort region of France, specifically in one of the many caves in the area. According to legend, blue cheese was discovered when a young man, often described as a shepherd, left his lunch of bread and cheese in a cave and became distracted by a beautiful woman. When he returned months later, he found that his cheese had been transformed by the mould into the first blue cheese, specifically Roquefort cheese.
While this legend is widely circulated, recent genetic research has shed new light on the origin story of Penicillium Roqueforti. This research suggests that the mould likely originated from a plant pathogen of rye, which made its way into flour and then baked bread. This theory is supported by the fact that surveys of caves have failed to find P. Roqueforti spores, and the mould cannot be cultivated from cheese cellars.
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Frequently asked questions
Estimates for the invention of blue cheese range from 85 BC to 1250 BC, with some placing it around 1000 BC.
It is generally accepted that blue cheese was first discovered in the Roquefort region of France, specifically in a cave in the National Parc of Grands Causes in the Aveyron region.
Legend states that a shepherd or young boy invented blue cheese after abandoning his meal of bread and cheese in a cave. When he returned months later, he found that mould had transformed his cheese into blue cheese.
In the past, cheesemakers would put bread in a cave and allow mould to form. They would then scrunch up the bread and smear it over the outside of the cheese.
Today, cheesemakers can create blue cheese by manipulating humidity and temperature in their studio. However, traditional cheesemakers still use caves to make blue cheese.
