Andy Montoya
Blue vein cheese, also known as blue cheese, is a pungent cheese with characteristic blue veins running throughout. It is made from cow's, sheep's, or goat's milk and is inoculated with Penicillium mould. The exact origins of blue cheese are hard to pinpoint, but it is believed that the process of introducing mould to cheese dates back to ancient times. Some well-known varieties of blue cheese include Roquefort, a French cheese made from sheep's milk, and Gorgonzola, an Italian cheese named after the village of Gorgonzola where it was first made.
| Characteristics | Values |
|---|---|
| General Description | Cheese matured after intentional inoculation with cultures of Penicillium mold |
| Scientific Name of Mold | Penicillium roqueforti and Penicillium glaucum |
| Types of Milk Used | Cow's milk, sheep's milk, or goat's milk |
| Examples | English Stilton, French Roquefort, Italian Gorgonzola, Dorset Blue Vinney, and Swedish Ädelost |
| Production Steps | Culturing of spore-rich inocula, fermentation, addition of mold, shaping, aging, and quality checks |
| Ripening Temperature | 8–10°C |
| Relative Humidity | 85–95% |
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What You'll Learn
- Blue vein cheese is made from cow's, sheep's or goat's milk
- Penicillium roqueforti and temperature control are key to the cheesemaking process
- Blue vein cheese varieties include Roquefort, Gorgonzola and Stilton
- Blue vein cheese is a generic term for cheese matured with Penicillium mould
- Blue vein cheese is pungent and versatile
Blue vein cheese is made from cow's, sheep's or goat's milk
Blue vein cheese, also known simply as blue cheese, is made from cow's milk, sheep's milk, or goat's milk. The type of milk used influences the flavour, texture, and overall characteristics of the cheese. For example, blue cheeses like Roquefort are made exclusively from sheep's milk, while Gorgonzola and Stilton are typically made from cow's milk.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mold. First, the milk is curdled using rennet or other coagulating agents, and the curds are cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti, which is responsible for the growth of the blue mold. The cheese is then shaped into wheels or blocks and left to age in cool, humid environments for several weeks to several months. During the aging process, the blue mold develops, creating the distinctive blue veins throughout the cheese.
The aging process can significantly impact the flavour and texture of blue cheese, resulting in a range of tastes and textures, from mild and creamy to strong and crumbly. The final product is characterized by green, grey, blue, or dark veins or spots of mold throughout the cheese paste. These veins develop naturally, and the cheese is spiked" with stainless-steel rods to let oxygen circulate and allow the mold to grow. This process also softens the texture of the cheese and helps create its distinctive flavour.
Blue vein cheese is made from milk, typically cow's, sheep's, or goat's milk, and ripened with cultures of the mold Penicillium roqueforti. The process of intentionally introducing mold to cheese is believed to date back to ancient times, with early cheese manufacturers discovering that certain mold strains added unique flavours and characteristics to their products.
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Penicillium roqueforti and temperature control are key to the cheesemaking process
Blue vein cheese, also known as blue cheese, is a generic term for cheese matured after inoculation with cultures of Penicillium mould. The mould, known as Penicillium roqueforti, is added to the curds and encourages the growth of the blue veins that give blue cheese its distinctive appearance and flavour.
Penicillium roqueforti is a saprophytic fungus that is commonly found in nature, isolated from soil, decaying organic matter, and plants. It is characterised by its ability to grow in low-oxygen environments and tolerate cold temperatures, making it well-suited for growth in the internal cracks and holes of blue-veined cheeses.
During the cheesemaking process, the temperature and humidity of the room are carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture. The ripening temperature is generally kept between eight and ten degrees Celsius, with a relative humidity of 85–95%. However, these conditions may vary depending on the type of blue cheese being produced.
To encourage the growth of the blue veins, the cheese loaves are punctured to create small openings for air to penetrate. This supports the growth of the aerobic Penicillium roqueforti cultures, which require oxygen to develop the characteristic blue veins. The mould grows along the surface of the curd-air interface, creating the blue veins throughout the cheese.
The ageing process plays a crucial role in the development of blue cheese. The cheese is left to age for several weeks to several months, during which time the blue mould continues to develop and enhance the flavour and texture of the cheese. The ageing conditions, including temperature and humidity, are carefully controlled to ensure the desired outcome.
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Blue vein cheese varieties include Roquefort, Gorgonzola and Stilton
Blue vein cheese, or blue cheese, is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk. Blue vein cheese varieties include Roquefort, Gorgonzola and Stilton.
Roquefort is a sheep's milk blue cheese from southern France. According to legend, Roquefort cheese was discovered when a young man, eating his lunch of bread and ewes' milk cheese, left it in a nearby cave after seeing a beautiful girl in the distance. When he returned a few months later, the mould (Penicillium roqueforti) had transformed his plain cheese into Roquefort. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The milk is curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti, which is responsible for the growth of the blue mould.
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have been created in the 9th century and is now controlled under the criteria of a Protected Designation of Origin (PDO). There are two primary variations: Dolce, with a more delicate flavour and buttery consistency, and Piccante, with a more pungent flavour and firm, crumbly texture. Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy.
Stilton is an English cheese produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Stilton was originally made from raw milk, but production switched to pasteurised milk after a health scare in the late 1980s. Stilton gained protected designation of origin status in 1996, and cheese made from raw milk can no longer be sold under the Stilton name.
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Blue vein cheese is a generic term for cheese matured with Penicillium mould
Blue vein cheese, also known as blue cheese, is a generic term for cheese matured with Penicillium mould. It is produced with cow's milk, sheep's milk, or goat's milk. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. The milk is curdled using rennet or other coagulating agents, and then the curds are cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti, which is responsible for the growth of the blue mould. The cheese is then shaped into wheels or blocks and left to age for several weeks or months in cool, humid environments. The temperature and humidity are carefully monitored to ensure the cheese does not spoil and maintains optimal flavour and texture. During the maturation process, the cheese is "spiked" with stainless steel rods to allow oxygen to penetrate and encourage the growth of the mould, creating the distinctive blue veins.
The type of milk used influences the flavour, texture, and characteristics of the cheese. Some blue cheeses, like Roquefort, a French favourite, are made exclusively from sheep's milk and aged in the Combalou natural caves of Roquefort-sur-Soulzon. Others, such as Gorgonzola, which takes its name from the village of Gorgonzola in Italy, and Stilton, are typically made from cow's milk. The addition of Penicillium cultures and controlled ageing conditions allow for the development of the distinctive blue, green, or dark veins on the cheese.
The exact origins of blue cheese are difficult to pinpoint, but it is believed that the process of intentionally introducing mould to cheese dates back to ancient times. A common romantic tale claims that a young cheese maker, snacking on a lunch of ewe's milk cheese and bread, abandoned his meal to chase a beautiful girl. Days later, he returned to find blue mould growing on the cheese, and thus blue cheese was invented. There are variations of this story, but this is how the locals claim Roquefort was discovered.
Blue vein cheese has become a favourite for many, with a unique flavour, texture, and aroma. The ageing process can produce a range of tastes, from mild and creamy to strong and crumbly, and the mould inhibits the growth of harmful bacteria. The distinct blue veins, created by the mould's growth along the surface of the curd-air interface, contribute to the overall sensory experience of this versatile and pungent cheese.
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Blue vein cheese is pungent and versatile
Blue vein cheese, also known as blue cheese, is a pungent and versatile type of cheese characterised by blue or blue-grey veins running through it. These veins are created by mould, typically Penicillium Roqueforti, which is added during the production process. The distinctive blue veins can also be blue-green or dark in colour. The type of milk used, as well as the production process and conditions, can influence the flavour, texture, and overall characteristics of the cheese.
Blue vein cheese is made from cow's milk, sheep's milk, or goat's milk. The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. First, the milk is curdled using rennet or other coagulating agents, and the curds are separated from the whey. The curds are then mixed with Penicillium Roqueforti and shaped into wheels or blocks. The cheese is then left to age for several weeks to several months in cool, humid environments. During the ageing process, the blue mould develops, creating the distinctive blue veins. The temperature and humidity are carefully monitored to ensure the cheese does not spoil and maintains its optimal flavour and texture.
There are several well-known types of blue vein cheese, each with its own unique flavour, texture, and characteristics. Some of the most famous varieties include:
- Roquefort: a French sheep's milk cheese from the south of France, known for its sharp taste and salty blue veins.
- Gorgonzola: an Italian cheese first made in the village of Gorgonzola, inoculated with Penicillium Glaucum, which produces blue-green veins.
- Stilton: an English cheese first sold in the village of Stilton, typically made from pasteurised cow's milk.
- Dorset Blue Vinney: an English cheese made from skimmed cow's milk in Dorset, known for its hard, crumbly texture.
- Ädelost: a Swedish cheese made from pasteurised cow's milk, with a sharp, salty flavour and a creamy texture.
Blue vein cheese is a versatile ingredient that can be used in a variety of dishes. It can be crumbled through salads, used in pasta dishes, or made into a sauce. Blue cheese sauce, in particular, is a popular way to enjoy the pungent and creamy flavours of blue vein cheese.
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Frequently asked questions
Blue vein cheese, or blue cheese, is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk and matured after inoculation with cultures of Penicillium mould.
Blue vein cheese is made by first curdling the milk using rennet or other coagulating agents. The curds are then cut and separated from the whey. After the curds are formed, they are mixed with Penicillium roqueforti, which is responsible for the growth of the blue mould. The cheese is then shaped into wheels or blocks and left to age in cool, humid environments. During the ageing process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the Penicillium roqueforti cultures, thus creating the blue veins.
Some well-known blue vein cheeses include Roquefort, a sheep's milk cheese from the south of France; Gorgonzola, an Italian cheese first made in the village of Gorgonzola; and Stilton, an English cheese first sold in the village of Stilton.
The ageing process can significantly impact the flavour and texture of blue vein cheese, resulting in a range of tastes from mild and creamy to strong and crumbly. The type of milk used can also influence the flavour and texture of the cheese. For example, Roquefort has a sharp taste reminiscent of butyric acid with a salty zing from the blue veins, while Ädelost, a Swedish blue vein cheese, is described as creamy with a sharp salty flavour.
