Andy Montoya
Blue cheese is made from cow, goat, sheep or even buffalo milk, which may be raw or pasteurised. The diets of the animals and the cheesemaking techniques used can also affect the final product. Blue cheese is made in many countries, including Italy, France, England, the United States, and Ecuador.
| Characteristics | Values |
|---|---|
| Country | Italy, France, England, United States |
| Region | Gorgonzola, Roquefort, Stilton |
| Milk | Cow, goat, sheep, buffalo |
| Diet | Summer grasses, winter hay |
| Location | Mountains, sea |
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What You'll Learn
- Blue cheese can be made from cow, goat, sheep or even buffalo milk
- The diet of the animals creating the milk can affect the cheese
- Blue cheese production in America began in St. Paul's sandstone caves
- Blue cheese is made with the mould, Penicillium Roqueforti
- Blue cheese is poked with steel needles to allow oxygen to enter and create blue veins
Blue cheese can be made from cow, goat, sheep or even buffalo milk
Blue cheese production in America began in St. Paul's sandstone caves thanks to a professor at the University of Minnesota. However, blue cheese is made in many countries, including Italy, France and England. For example, Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. Stilton blue cheese was first sold in the village of Stilton in England, although there is little evidence it was ever made there.
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The diet of the animals creating the milk can affect the cheese
Blue cheese is made in many different countries, including Italy, France, England, and the United States. The diet of the animals creating the milk can affect the cheese. Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurised. The diet of the animals can create variables in cheesemaking, as the type of grass or hay they eat, and the location of the grazing, can affect the flavour of the cheese. For example, the same type of cheese can taste different when produced in different areas of the world. The diet of the animals can also affect the cheesemaking techniques used, as the type of milk and its composition can impact the process.
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Blue cheese production in America began in St. Paul's sandstone caves
Blue cheese is made from cow, goat, sheep or even buffalo milk, which may be raw or pasteurised. The diets of the animals and the cheesemaking techniques used also create variables in cheesemaking.
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. It is a whole milk, white, and "uncooked" cheese inoculated with Penicillium glaucum, which produces its characteristic blue-green veins.
Stilton blue cheese was first sold in the village of Stilton in England, but there is little evidence it was ever made there. Roquefort is another blue cheese that comes from France.
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Blue cheese is made with the mould, Penicillium Roqueforti
Blue cheese is made with the mould, *Penicillium Roqueforti*. This is a common fungus in the genus *Penicillium*, which can be found in nature in soil, decaying organic matter and plants. It is added to the milk, which can be from cows, goats, sheep or even buffalo, along with other starter cultures. The whey is then drained and the curds are put into forms to create wheels. The wheels are then salted to aid fermentation and preservation. After a period of time in an ageing cave, the wheels are poked with steel needles to allow oxygen to enter the cheese and activate the mould, creating the distinctive blue veins.
Penicillium Roqueforti is used in many blue cheeses, including Roquefort, Stilton, Danish blue, Cabrales, and Gorgonzola. However, Gorgonzola is sometimes made with Penicillium glaucum instead.
Blue cheese production in America began in St. Paul's sandstone caves, while Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy, where it was first made.
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Blue cheese is poked with steel needles to allow oxygen to enter and create blue veins
Blue cheese is made in many countries, including the United States, Italy, France, and England. Blue cheese can be made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurised. The diets of the animals also create variables in cheesemaking, depending on whether they are eating summer grasses or winter hay, and whether they are grazing in Ireland or Ecuador, in the mountains or by the sea.
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Frequently asked questions
Blue cheese is made in many countries, including Italy, France, England, the United States, and Ecuador.
Blue cheese production in the United States began in St. Paul, Minnesota.
Blue cheese is made from cow, goat, sheep or buffalo milk, which may be raw or pasteurized.
Blue cheese is made blue by the addition of Penicillium Roqueforti or Penicillium glaucum.
After the cheese has been made and aged, it is poked with steel needles to allow oxygen to enter and activate the blue moulds.
