Patrick Oconnell
Blue cheese is a variety of cheese characterised by blue-green spots or veins throughout. It is made by adding cultures of edible moulds, such as Penicillium roqueforti, and is believed to have been discovered by accident when cheese was stored in temperature-controlled caves. One legend suggests that blue cheese was first discovered in Roquefort, France, when a young man left his bread and cheese in a cave for several months, only to find that it had become infested with Penicillium roqueforti upon his return.
| Characteristics | Values |
|---|---|
| Discovery | Accidentally discovered when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable for the growth of harmless moulds |
| Mould | Penicillium roqueforti |
| Place of Origin | Village of Roquefort-sur-Soulzon, France |
| Year of Origin | 7th century |
| Ingredients | Unpasteurized sheep's milk, Penicillium roqueforti, and other yeasts like Debaryomyces hansenii and Kluyveromyces lactis |
| Flavour | Distinctive flavour and aroma due to the presence of methyl ketones like 2-pentanone, 2-heptanone, and 2-nonanone |
| Texture | Creamy and crumbly |
| Colour | Pale to dark blue-green veins |
| Smell | Distinctive smell due to the mould or specially cultivated bacteria like Brevibacterium linens |
| Production | Culturing of spore-rich inocula and fermentation |
| Ripening Process | Ripened in natural caves with special conditions |
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What You'll Learn
The origins of Roquefort blue cheese
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which created a favourable environment for harmless varieties of mould to grow. One legend surrounding the discovery of blue cheese centres on the village of Roquefort-sur-Soulzon in southern France. According to this legend, a young man snacking on bread and cheese made from ewe's milk in a cave left his meal upon spotting a beautiful woman in the distance. When he returned to his leftovers many months later, he found the first Roquefort blue cheese.
Researchers have since investigated the genetic history of the blue cheese mould Penicillium roqueforti, which creates Roquefort's eponymous blue veins. However, researchers from the University of Paris-Sud have found no naturally occurring P. roqueforti in the caves of Roquefort-sur-Soulzon, suggesting that the milk—not the environment—was tainted with spores. As many Penicillium species live close to plants, milk may historically have become contaminated with P. roqueforti from fodder during milking. Alternatively, the mould could have come from rye, which then ended up in the flour used to make bread.
Roquefort blue cheese has a long history in France, and by the Middle Ages, it had become a recognised cheese. On 4 June 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon, who had been making the cheese for centuries. By 1820, Roquefort was producing 300 tonnes a year, and in 1925, the cheese was the recipient of France's first Appellation d'Origine Contrôlée when regulations controlling its production and naming were first defined. In 1961, the Tribunal de Grande Instance at Millau decreed that only cheeses aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort.
Roquefort is made from the milk of the Lacaune breed of sheep, which graze on pastures in Occitanie. The milk of the Lacaune sheep is known to produce milk of sturdy character and rounded flavours. In addition to P. roqueforti, various yeasts are present in Roquefort, namely Debaryomyces hansenii and its non-sporulating form Candida famata, and Kluyveromyces lactis and its non-sporulating form Candida sphaerica. The flavour and odour of Roquefort can be attributed to the particular mixture of methyl ketones such as 2-heptanone, 2-pentanone, and 2-nonanone.
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How blue cheese gets its colour
Blue cheese is characterised by its blue-green spots or veins created by the addition of cultures of edible moulds. The distinctive colour of blue cheese is due to the presence of Penicillium roqueforti, a mould that grows naturally in caves. The fungal spores of P. roqueforti create the blue veins in the cheese.
The mould is added to the cheese milk, and for the cheese to turn blue, oxygen must reach the inside of the cheese. This is achieved by piercing the cheese with thin needles or skewers. The blue mould then matures inside the air tunnels, developing its flavour as it ages. The process of making blue cheese is similar to that of other varieties of cheese but requires additional ingredients and processes to give it its distinctive blue veins.
The blue mould breaks down fatty acids to form ketones, which give blue cheese its richer flavour and aroma. The colour of blue cheese can range from pale to dark, and its texture can vary from liquid to hard. The character and profile of blue cheese are determined by the amount of moisture in the cheese and the point of maturation at which the rind is pierced.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating a favourable environment for the growth of harmless mould. One legend claims that Roquefort blue cheese, which originates from the village of Roquefort-sur-Soulzon in France, was created when a young man left his bread and cheese in a cave for several months while he pursued a beautiful woman he saw in the distance. When he returned to his meal, he found that it had become infested with P. roqueforti, creating the first Roquefort blue cheese.
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The flavour and aroma of blue cheese
Blue cheese is typically made with milk from cows, goats, or sheep, and the choice of milk contributes to the flavour and texture. For example, Roquefort blue cheese, a French classic, is traditionally made with unpasteurised sheep's milk, resulting in a sharp and tangy taste with a moist texture. On the other hand, Stilton, a popular English blue cheese, is known for its strong and intense flavour, achieved through the use of cow's milk, which gives it a less moist texture.
The distinctive greenish-blue veins in blue cheese are created by the addition of cultures of edible moulds, specifically Penicillium roqueforti. This mould is responsible for the unique flavour and aroma characteristics of blue cheese. During the ripening process, Penicillium roqueforti produces methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone, which contribute to the complex flavour and aroma profiles of blue cheese. The metabolism of the blue mould further breaks down fatty acids, forming ketones that enhance the flavour and aroma, making it richer and more intense.
In addition to the type of milk and mould, the ageing process plays a crucial role in developing the flavour and aroma of blue cheese. Blue cheese is typically aged in temperature-controlled environments, with most mould-containing cheeses taking three to six months to mature. The ageing process allows the blue mould to mature inside the air tunnels created by piercing the cheese, enhancing the flavour as it ages from the inside out. The character and profile of the final product are also influenced by the moisture content and the point of maturation when the rind is pierced.
The unique flavour and aroma of blue cheese have made it a popular choice for cheese enthusiasts and have driven the creation of various blue cheese varieties, such as Gorgonzola, Stilton, Roquefort, and Danish Blue. Each variety has its own distinct characteristics, and specific regions, such as France and Italy, have protections in place to ensure that their renowned blue cheeses, like Roquefort and Gorgonzola, can only bear their names if produced in their respective regions.
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The history of blue cheese
Roquefort blue cheese, originating from the village of Roquefort, France, is one of the oldest known blue cheeses. Its distinct flavour comes from the use of unpasteurised sheep's milk, inoculation with Penicillium roqueforti, and the unique conditions of the natural caves in which it is ripened. The blue veins in the cheese are created by the fungal spores of P. roqueforti, which produce a range of mycotoxins, including roquefortine and mycophenolic acid. However, the health risks associated with these mycotoxins are considered low due to their instability and the small quantities of cheese typically consumed.
Another ancient blue cheese is Gorgonzola, which is believed to have been created around AD 879, although it did not develop its characteristic blue veins until the 11th century. Stilton, a popular blue cheese from England, is a more recent addition, becoming widespread in the early 1700s.
The process of making blue cheese involves adding cultures of edible moulds to create blue-green spots or veins throughout the cheese. The mould is typically added to the cheese milk, and 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, allowing the mould to mature inside the air tunnels and develop its distinct flavour as it ages. The final product can range from mild to sharp in taste and from pale to dark in colour, with a variety of textures.
Blue cheese is often paired with certain drinks and foods to enhance its flavour. White wine, gin and tonic, and sweet white wine are commonly enjoyed with blue cheese. It can also be served with fruits such as apples and walnuts, or drizzled with honey.
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Different types of blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined with blue or blue-grey mould. The mould injection is responsible for the distinct appearance of blue cheese, with dark veins throughout the pale interior. The aroma can be relatively mild or sharp, the texture can vary from soft and spreadable to hard and crumbly, and the flavour can be mellow and moderately savoury or pungent, sharp and salty.
There are many different types of blue cheese, each with its own distinct texture, flavour profile, and production style. Here are some of the most popular varieties:
Roquefort is a French blue cheese that originates from the village of Roquefort-sur-Soulzon. It is made with unpasteurized sheep's milk and inoculated with Penicillium roqueforti, which gives it its characteristic blue veins. The cheese is then ripened in the natural caves of Roquefort-sur-Soulzon, which provide special conditions that contribute to its unique flavour and odour.
Gorgonzola is one of the oldest known blue cheeses, dating back to around AD 879. However, it is believed that it did not develop blue veins until the 11th century. Gorgonzola has a strong flavour and a creamy texture.
Stilton is a relatively new addition to the world of blue cheese, becoming popular in the early 1700s. It is similar to Roquefort in terms of texture and flavour but is made with cow's milk.
Stichelton is a cheese similar to Blue Stilton, with one significant difference: it is made with unpasteurized milk.
Danablu, also known as Danish Blue in the US, is a young cheese invented in the 20th century. It is made from full-fat pasteurized cow milk and has a semi-soft, creamy, and crumbly texture with a mellow, sharp, and slightly bitter flavour.
Fourme d'Ambert is a French blue cheese from Auvergne that dates back to Roman times. It is made from raw cow milk and has dark blue veins, a creamy texture, and a mild, mushroomy, and slightly earthy flavour.
These are just a few examples of the many different types of blue cheese available, each with its unique characteristics and production methods.
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Frequently asked questions
Blue cheese is believed to have been discovered by accident in a cave outside the village of Roquefort-sur-Soulzon in France.
Legend has it that a young man left his bread and cheese in a cave while he went to talk to a beautiful woman he saw in the distance. When he returned to his meal months later, he found that it had become infested with Penicillium roqueforti, a mould that was growing in the cave.
Blue cheese is made by adding spores of Penicillium roqueforti to milk from cows, goats or sheep. To turn the cheese blue, oxygen must reach the inside of the cheese, which is done by piercing it with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages.
Some popular blue cheeses include Gorgonzola, Stilton, Roquefort and Danish Blue.
Blue cheeses vary in flavour from mild to strong, from slightly sweet to salty or sharp, and from creamy to nutty.
