Frederic Melton
Blue cheese is believed to have originated in the seventh century in a cave outside the village of Roquefort-sur-Soulzon in France. Legend has it that a shepherd, distracted by a beautiful woman, left his lunch of bread and cheese in a cave. When he returned months later, the cheese had turned mouldy with Penicillium roqueforti, a mould that was growing in the cave. This mould is now used for almost all blue cheeses. Blue cheeses are typically aged in temperature-controlled environments and are made using milk from cows, goats, and sheep.
| Characteristics | Values |
|---|---|
| Origin | Legend says that blue cheese was discovered in a cave outside the village of Roquefort-sur-Soulzon in France in the 7th century. |
| The legend goes that a shepherd, distracted by a beautiful woman, left his lunch of bread and cheese in the cave. | |
| When he returned months later, the cheese had turned moldy with Penicillium roqueforti, a mold that was growing in the cave. | |
| Types | Five main types of blue cheese include Danish Blue, Gorgonzola, Cabrales, Stilton, and the original Roquefort. |
| Production | Blue cheese is made with cultures of edible molds, which create blue-green spots or veins throughout the cheese. |
| Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favorable environments for harmless molds. |
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What You'll Learn
- Blue cheese is believed to have originated in a cave outside of Roquefort, France, in the 7th century
- Legend says that a shepherd abandoned his lunch in the cave and returned months later to find it covered in mould
- The mould, Penicillium roqueforti, is safe to eat and is used to make blue cheese
- Gorgonzola, a type of blue cheese, was created in the village of Gorgonzola, Italy, around 879 AD
- Blue cheese is made with milk from cows, goats, and sheep, and can be paired with wine and dried fruits
Blue cheese is believed to have originated in a cave outside of Roquefort, France, in the 7th century
Over the following centuries, cheesemakers developed this technique, creating more blue cheeses in caves. The process of making blue cheese is similar to that of other varieties of cheese, consisting of six standard steps. However, additional ingredients and processes are required to give blue-veined cheese its particular properties. For example, to make blue cheese, Penicillium is added after the normal process and left to ferment for a specific number of days.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. Blue cheeses vary in flavour, colour, and consistency. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, while others have spores mixed in with the curds after they form.
The caves are still an important part of the blue cheese-making process, with cheesemakers able to make the cheese to their liking while maintaining tradition. For example, vegan blue cheese can be made by substituting milk for a dairy-free alternative while keeping the same process and flavour.
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Legend says that a shepherd abandoned his lunch in the cave and returned months later to find it covered in mould
Legend has it that a shepherd abandoned his lunch of bread and cheese in a cave and returned months later to find it covered in mould. This legend is associated with the origin story of Roquefort blue cheese, which originated in the village of Roquefort-sur-Soulzon in France. The legend states that a young man, distracted by the sight of a beautiful woman, left his meal in a cool cave, only to find it infested with penicillium roqueforti mould when he returned months later. This mould, which grows in the caves of Roquefort, is responsible for the blue veins characteristic of Roquefort cheese.
The story of this accidental discovery aligns with the belief that blue cheese was created unintentionally when cheeses were stored in caves with naturally controlled temperatures and moisture levels, providing an ideal environment for the growth of harmless mould. Over time, cheesemakers refined and built upon this accidental discovery, developing techniques to create more blue cheeses in caves.
The specific mould found in the legend, penicillium roqueforti, is now used in the creation of almost all blue cheeses. To turn cheese blue, oxygen must reach the inside, which is achieved by piercing it with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages.
While the legend of the shepherd's abandoned lunch may not be the origin story of all blue cheeses, it is specifically associated with the discovery of Roquefort blue cheese. This variety of blue cheese has maintained its unique genetic diversity due to mild selection pressures during the preindustrial era, resulting in slower maturation and a distinct flavour profile.
The legend of the shepherd and the mouldy cheese illustrates how unexpected discoveries can lead to innovative creations, and it showcases the long-standing human appreciation for the distinctive flavours and characteristics of blue cheese.
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The mould, Penicillium roqueforti, is safe to eat and is used to make blue cheese
Blue cheese is made with cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The mould in question is called Penicillium roqueforti, and it is perfectly safe to eat.
Penicillium roqueforti is a type of fungus, and its spores create the blue veins that characterise blue cheese. This mould is added to the cheese milk to make blue cheese. To turn the cheese blue, oxygen must reach the inside of the cheese, which is usually achieved by piercing it with thin needles or skewers. The blue mould then matures inside the air tunnels, developing flavour as it ages. Most blue mould cheeses take three to six months to mature.
The mould Penicillium roqueforti was first discovered in the village of Roquefort-sur-Soulzon, France, and it is from here that the famous Roquefort blue cheese originates. Legend has it that a young man, or a shepherd, left his bread and cheese in a cave while he went to pursue 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, and thus, blue cheese was born.
Over the following centuries, cheesemakers developed this technique and created more blue cheeses in caves. Today, the mould is refined and used for almost all blue cheeses. The process of making blue cheese consists of six standard steps, with some additional ingredients and processes to give the cheese its particular properties.
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Gorgonzola, a type of blue cheese, was created in the village of Gorgonzola, Italy, around 879 AD
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The history of blue cheese can be traced back to the 7th century, when it is believed to have been discovered by accident in a cave outside the village of Roquefort in France. According to legend, a shepherd left his bread and cheese in the cave while chasing after a beautiful woman, and when he returned months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave.
In addition to Gorgonzola, other popular blue cheeses include Roquefort, Stilton, and Danish Blue. Each of these cheeses has a protected designation of origin, meaning they can only bear their respective names if produced in a certain way and in a specific location. For example, Roquefort blue cheese originates from the village of Roquefort-sur-Soulzon in France and derives its flavour from the use of unpasteurized sheep's milk and inoculation with Penicillium roqueforti. Similarly, Stilton is a relatively new addition to the world of blue cheese, having become popular in the early 1700s.
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Blue cheese is made with milk from cows, goats, and sheep, and can be paired with wine and dried fruits
Blue cheese is believed to have originated in a cave outside the village of Roquefort in France in the seventh century. Legend has it that a shepherd, distracted by a beautiful woman, left his lunch of bread and cheese in the cave. When he returned months later, the cheese had turned mouldy with Penicillium roqueforti, a type of mould that was growing in the cave. This mould is what gives the cheese its characteristic blue veins.
Roquefort blue cheese is made with unpasteurised sheep's milk, while other blue cheeses are made with milk from cows and goats. The mouldy cheese was likely discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating an environment favourable to the growth of harmless mould.
Blue cheese is often paired with wine and dried fruits, making it a popular choice for picnics or date nights. It has a distinct appearance, with white and blue marbling, and a strong flavour that can range from mild to sharp. The flavour and odour of blue cheese can be attributed to the particular mixture of methyl ketones and other compounds present in the cheese.
Blue cheese is made through a six-step process similar to that of other cheeses, with additional ingredients and steps to create its unique characteristics. Penicillium is added after the standard process and left to ferment for a specific number of days. To achieve the blue colour, 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.
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Frequently asked questions
Blue cheese is believed to have originated in a cave outside the village of Roquefort-sur-Soulzon in France in the 7th century.
Legend has it that a shepherd, distracted by a beautiful woman, left his lunch of bread and cheese in a cave. When he returned months later, the cheese had turned mouldy with Penicillium roqueforti and thus, blue cheese was born.
Blue cheese is made by adding Penicillium roqueforti spores to milk from cows, goats or sheep. The cheese is then pierced with thin needles or skewers to allow oxygen to reach the inside, and the blue mould matures inside the air tunnels, developing flavour as it ages.
Popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, Danish Blue and Cabrales.
Blue cheeses vary in flavour, colour and consistency. They are known for their distinctive smell, which comes from the mould or specially cultivated bacteria. Blue cheeses are often paired with wine and dried fruits.
