Kamil Perry
Blue cheese is a type of cheese that is made by introducing a specific type of mould culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. The mould grows throughout the cheese, creating the characteristic blue-green veins and imparting a unique flavour and aroma. The mould breaks down the cheese's proteins and fats, contributing to its flavour and texture. The flavour of blue cheese is also influenced by the type of milk used, which can be from cows, goats, sheep, or even buffalo. The production and ripening technologies employed also play a role in the final sensory attributes of the cheese.
| Characteristics | Values |
|---|---|
| Organism that gives blue cheese its taste | Penicillium roqueforti or Penicillium glaucum |
| Other names for the organism | Blue mold, mold culture |
| Organism type | Bacteria, fungi |
| Organism state | Living |
| Cheese state | Not living |
| Organism colour | Blue or blue-green |
| Cheese colour | Blue or blue-green |
| Organism smell | Pungent, earthy |
| Cheese smell | Tangy, nutty, earthy |
| Cheese taste | Intense, sharp, spicy, salty, acidic |
| Cheese texture | Creamy, slightly crumbly |
| Organism role | Consumes nutrients from the cheese, creates blue-green veins, produces enzymes that break down the cheese's proteins and fats, contributes to flavour and texture, protects the cheese from spoilage caused by other microorganisms |
| Organism safety | Harmless, safe to eat when produced under controlled conditions |
Explore related products
What You'll Learn
Penicillium roqueforti: the blue mold
Blue cheese is a culinary enigma, a delicacy that has captivated food enthusiasts for centuries. Its unique flavour profile is characterised by tanginess, saltiness, nuttiness, and earthiness. The mould cultures used in blue cheese are harmless and contribute to its distinctive flavour, aroma, and appearance. The mould Penicillium roqueforti is responsible for creating the characteristic blue veins in blue cheese. The mould grows along the surface of the curd-air interface when oxygen is introduced after piercing the aged curds. The veins along the blue cheese are also responsible for the aroma of the cheese. The metabolism of the blue mould further breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma.
Penicillium roqueforti is added to milk from cows, goats, or sheep to make blue cheese. The addition of modified milk fat stimulates a progressive release of free fatty acids through lipase action, which is essential for the rapid flavour development of blue cheese. The mould cultures responsible for the blue veins release volatile compounds that give the cheese its distinctive odour. The aroma of blue cheese is characterised by a pungent, earthy scent, while the texture is typically creamy and slightly crumbly.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. The inoculum is then added to the cheese curds. The type of milk and the technological processing greatly influence the cheese microbiota during the manufacturing and ripening stages, and thus its final sensory attributes.
Penicillium roqueforti is very diverse, and its appearance can vary widely. The environment in which the milk is collected, the unique cheesemaking operations of each cheese type, and the distinct ageing spaces/atmospheres can all contribute to the selection of certain sub-species of P. roqueforti. Names like P. glaucum and P. stilton are known as "technological" species, but they are all subspecies of P. roqueforti. This species of mould is not only found in many distinct blue cheeses but is also prevalent across the food world and the natural world.
Blue Cheese and Acid Reflux: A Risky Combination?
You may want to see also
Brevibacterium linens: bacteria responsible for body odor
Brevibacterium linens, a type of Gram-positive, rod-shaped bacterium, is the same bacteria responsible for foot and body odour. It is ubiquitously present on human skin, and the familiar odour is due to sulphur-containing compounds known as S-methyl thioesters.
B. linens is also employed to ferment several washed-rind and smear-ripened cheeses, such as Munster, Limburger, and Tilsit cheese, among others. It is also used in the production of blue cheese, in addition to the mould Penicillium roqueforti. The bacteria produce several proteinases, peptidases, and lipases, which are involved in ripening these cheeses.
B. linens was originally known as organism IX and was changed to Bacterium linens in 1910. In 1953, the name was changed back to B. linens. It is the type species of the genus Brevibacterium and is included in the Micrococcineae suborder, order of Actinomycetales, subclass of Actinobacteridae, class of Actinobacteria.
B. linens is the only component of the bacterial microflora that is deliberately inoculated onto the surface of smear cheese, but this is not always the case. It is an obligate aerobe that does not produce acid from lactose and grows well at neutral pH. It has a rod-coccus growth cycle, with a temperature growth optimum of 20–30 °C.
Off-White and Blue Cheese: A Unique Combination Explained
You may want to see also
Lipolysis: breakdown of fat
Blue cheese is a type of cheese characterised by its blue-green veins and pungent aroma. The blue veins are created by piercing the aged cheese curds, forming air tunnels in the cheese. The distinctive blue mould, typically Penicillium roqueforti, grows along the surface of the curd-air interface, creating the blue veins. The veins are responsible for the aroma of blue cheese, with the mould releasing volatile compounds that give the cheese its distinctive odour.
The flavour of blue cheese is influenced by the type of milk used and the technological processing. Cow's milk, goat's milk, sheep's milk, or even buffalo milk can be used, each imparting a unique flavour profile. The milk can be raw or pasteurised, and the diet of the animals, such as summer grasses or winter hay, can also impact the flavour.
The process of making blue cheese involves six standard steps, similar to other varieties of cheese. However, additional ingredients and processes are required to create its unique properties. The first phase involves the culturing of a suitable spore-rich inoculum, such as Penicillium roqueforti, before the actual production of blue cheese.
Now, let's focus on the role of lipolysis in the breakdown of fat in blue cheese:
Lipolysis refers to the breakdown of fats by enzymes called lipases. In the context of blue cheese, lipolysis contributes to the development of its distinctive flavour and texture. During the cheesemaking process, modified milk fat is added, which contains milk fat with calf pre-gastric esterase. This addition stimulates the release of free fatty acids through lipase action. These free fatty acids are essential for the rapid flavour development in blue cheese. The mould cultures, specifically Penicillium roqueforti, further contribute to fat breakdown, enhancing the flavour of blue cheese.
The metabolism of the blue mould also plays a role in lipolysis. It breaks down fatty acids to form ketones, which contribute to the richer flavour and aroma of blue cheese. Additionally, certain bacteria and microorganisms present in blue cheese, such as Geotrichum candidum, also produce enzymes that break down fats, resulting in key aroma compounds.
The Ultimate Guide to Serving Dumbarton Blue Cheese
You may want to see also
Explore related products
Lactococcus lactis: bacteria contributing to flavor
Blue cheese is a culinary enigma, a delicacy that has captivated food enthusiasts for centuries with its unique flavour profile. The flavour of blue cheese is not limited to its taste alone, but also its aroma, characterised by a pungent, earthy scent. The mould cultures responsible for the blue veins release volatile compounds that give the cheese its distinctive odour.
Lactococcus lactis is a lactic acid bacterium that has been used for centuries in the production of a variety of cheeses. It is one of the main starter cultures used in both industrial and artisanal food fermentations. L. lactis has a key role in the metabolism of lactose to lactic acid and the conversion of milk proteins into flavour compounds. It is also used as a dairy additive in the production of fermented dairy products such as yoghurt and buttermilk.
L. lactis has been shown to contribute to the flavour of blue cheese. It is able to catabolize citrate to carbon dioxide and the flavour compound diacetyl, which gives the cheese a distinct buttery flavour. In addition, L. lactis can break down amino acids into flavour compounds that are relevant in food fermentations.
The type of milk and the technological processing influence the cheese microbiota during the manufacturing and ripening stages, and thus its final sensory attributes. Most traditional blue cheeses are still manufactured with raw milk following traditional artisan technologies, resulting in a large diversity in microbial populations and aroma and taste profiles.
Best Places to Buy Blue Stilton Cheese
You may want to see also
Leuconostoc mesenteroides: bacteria producing flavor and CO2
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation. It is approximately 0.5-0.7 μm in diameter and has a length of 0.7-1.2 μm, producing small grayish colonies that are typically less than 1.0 mm in diameter. L. mesenteroides is from the phylum Bacillota, and is a member of the lactic bacteria family. This is important as it has the ability to produce lactic acid which lowers the pH of the surrounding environment and, in turn, inhibits other competing food spoilage organism's growth as they cannot tolerate the acidic environment.
L. mesenteroides is commonly used for souring vegetables like cucumbers and cabbage, producing fermented foods such as kimchi, sauerkraut, and pickles. The bacteria are included in dairy starter cultures since they are able to produce metabolites needed for dairy production. These metabolites include diacetyl and CO₂ from citric acid. Diacetyl is important for dairy as it is the main source of aroma and flavour in many different dairy products, like buttermilk and butter.
L. mesenteroides subsp. cremoris is added to blue cheese due to its ability to produce diacetyl, a flavour compound, but mostly because of its CO2 production. The CO2 breaks the structure of the curd, helping the development of the Penicillium mould inside the cheese.
L. mesenteroides has been documented to spoil sugar beet storage piles, fresh tomatoes, sugarcane, and packaged refrigerated foods, particularly meat and dairy products, and ready-to-eat salads. This is due to the bacterium secreting a slimy fluid that damages the quality and appearance of the produce.
Blue Cheese: A Unique, Pungent, and Controversial Treat
You may want to see also
Frequently asked questions
Blue cheese gets its taste from the mold cultures added to the cheese, typically Penicillium roqueforti or Penicillium glaucum.
The taste of blue cheese is tangy, salty, nutty, and earthy.
Blue cheese is a good source of calcium, protein, vitamins, and beneficial bacteria.
