Patrick Oconnell
Blue cheese is a popular variety of cheese known for its distinctive blue-green veins, pungent aroma, and sharp flavour. It is made by adding mould cultures, typically Penicillium roqueforti, to pasteurized goat, sheep, or cow's milk. While the exact origins of blue cheese are unknown, it is generally believed to have been discovered by accident in the Roquefort region of France, where a shepherd is said to have left bread and cheese in a cave, only to find upon his return that the cheese had become infested with mould. Today, blue cheese is produced worldwide, with notable varieties including Gorgonzola from Italy, Stilton from England, and Roquefort from France.
| Characteristics | Values |
|---|---|
| Discovery Place | Roquefort region of France |
| Discovery Time | Between 85 BC and 1250 BC |
| Discovery Story | A shepherd left his bread and cheese in a cave and upon returning found that the cheese had turned blue |
| Scientific Explanation | The bread was infected with a plant pathogen of rye, which made its way into the flour and then the baked bread. The mold from the bread spread to the cheese |
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What You'll Learn
- Blue cheese is believed to have been discovered by accident
- The mould that creates blue cheese is called Penicillium Roqueforti
- A popular legend attributes the discovery of blue cheese to a shepherd
- Blue cheese was likely discovered in the Roquefort region of France
- Blue cheese is made using milk from cows, goats, or sheep
Blue cheese is believed to have been discovered by accident
There are various legends surrounding the discovery of blue cheese, and the exact date of its invention is unknown. Estimates range from 85 BC to 1250 BC, with some sources placing it around 1000 BC. One legend tells of a shepherd who takes shelter in a cave in the Roquefort region of France. The shepherd, who may have been distracted or needed to tend to his flock, leaves his lunch of bread and cheese in the cave. When he returns to the cave a couple of weeks later, he finds that a blue mould has formed on the outside of the bread and spread to the cheese.
Another legend suggests that the shepherd was visited by an angel, who instructed him to put his cheese in a particular cave. Yet another story claims that a drunken cheesemaker simply forgot his cheese in a cave. While the details of the story vary, the constant presence of a cave suggests that the controlled temperature and moisture levels within these caves created an environment favourable to the growth of harmless moulds.
The mould that turns blue cheese blue is Penicillium roqueforti, a natural mould that is now refined and used for almost all blue cheeses. To create blue cheese, the Penicillium roqueforti mould is added to the milk along with other starter cultures. The cheese is then poked with thin needles or skewers to allow oxygen to reach the inside, activating the mould and creating the distinctive blue veins. The blue mould then matures inside the air tunnels, developing its flavour as it ages.
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The mould that creates blue cheese is called Penicillium Roqueforti
Blue cheese is any cheese made with the addition of cultures of edible mould, which create blue-green spots or veins throughout the cheese. The mould that creates blue cheese is called Penicillium Roqueforti.
Penicillium Roqueforti is a saprophytic fungus that is commonly found in nature and can be isolated from soil or decaying organic matter. It is most known for its use as a fungal adjunct culture in the production of blue-veined cheeses worldwide. The fungus is critical for flavour and texture development through its enzymatic activity. It breaks down protein and fat very effectively, yielding the textures, aromas, and flavours typical of blue cheese.
The distinctive flavour and aroma of blue cheese come from methyl ketones, which are a metabolic product of Penicillium Roqueforti. The mould creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mould is able to grow along the surface of the curd-air interface. The veins along the blue cheese are also responsible for the aroma of blue cheese.
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 before the actual production of blue cheese. Multiple methods can be used to achieve this, but all methods involve the use of a freeze-dried Penicillium Roqueforti culture.
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A popular legend attributes the discovery of blue cheese to a shepherd
Intrigued, the shepherd tasted the cheese and found that he liked it. Thus, the legend of the shepherd's accidental discovery of blue cheese was born. This legend is just one of many surrounding the origin of blue cheese, with estimates of its discovery ranging from 85 BC to 1250 BC.
The specific type of mould responsible for the distinctive blue veins in blue cheese is known as Penicillium roqueforti, a natural mould that is now refined and used in almost all blue cheeses. It is added to the cheese milk or injected into the cheese itself to create the characteristic blue-green spots and veins.
While the exact origins of blue cheese may be shrouded in mystery and folklore, we do know that it was likely discovered in the Roquefort region of France, specifically in one of the many caves that characterise the landscape there. The caves provided ideal conditions for the growth of harmless moulds, with naturally controlled temperature and moisture levels.
Today, blue cheese is a popular and distinctive variety of cheese, known for its strong aroma and unique flavour profile. It is made using milk from cows, goats, or sheep, and the process of culturing and fermenting the cheese to create the blue veins adds further complexity to its taste and texture.
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Blue cheese was likely discovered in the Roquefort region of France
Blue cheese is a popular variety of cheese known for its distinctive blue-green veins and strong aroma. It is made by adding specific cultures of edible moulds to pasteurized goat, sheep, or cow's milk. While the exact origins of blue cheese are unknown, it is generally believed that it was discovered in the Roquefort region of France.
The story of its discovery is shrouded in mystery and legend, with estimates of its inception ranging from 85 BC to 1250 BC. One popular tale attributes the discovery to a shepherd in the Roquefort region who, by accident, left his lunch of bread and cheese in a cave for a few months. Upon returning, he found that the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave. Intrigued, he tasted the cheese and found that he liked it.
Another variation of this legend suggests that an angel visited the shepherd and instructed him to store his cheese in a particular cave. Yet another story mentions a drunken cheesemaker who forgot his cheese in a cave. Regardless of the specific details, the common thread among these legends is the accidental discovery of blue cheese in the caves of the Roquefort region.
The unique environment of these caves, with their naturally controlled temperature and moisture levels, provided favourable conditions for the growth of harmless moulds like Penicillium roqueforti. This mould, which requires oxygen to grow, creates the characteristic blue-green veins in blue cheese. The mould forms on the outside of the cheese and then penetrates the interior through piercing or air tunnels, resulting in the distinct appearance and flavour of blue cheese.
In addition to the accidental discovery in the Roquefort region, researchers have also explored the genetic history of the mould that makes blue cheese. They have found that the mould likely originated from a plant pathogen of rye, which eventually made its way into flour and then baked bread. This theory is supported by the behaviour of other Penicillium species that tend to infect or decompose plants.
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Blue cheese is made using milk from cows, goats, or sheep
The history of blue cheese is a long and fascinating one, with estimates of its discovery ranging from 85 BC to 1250 BC. It is generally accepted that blue cheese was first made in the Roquefort region of France, specifically in one of the many caves in the area. The story goes that a shepherd, taking shelter in one of these caves, left behind a piece of bread and some sheep's milk cheese. Upon returning to the cave a few weeks later, he found that a blue mould, now known as Penicillium Roqueforti, had formed on the bread and spread to the cheese.
Today, blue cheese is made using milk from cows, goats, or sheep. The process of making blue cheese typically involves six standard steps, with additional ingredients and processes to create the distinctive blue veins and strong flavour. Blue cheese is made by adding the mould culture, Penicillium Roqueforti, to the milk along with other starter cultures. The mould requires the presence of oxygen to grow, so the cheese is pierced with thin needles or skewers to allow oxygen to reach the inside.
The blue mould then matures inside the air tunnels, developing its signature flavour and aroma as it ages. The distinctive flavour and aroma of blue cheese are due to methyl ketones, which are a metabolic product of the Penicillium Roqueforti mould. The mould also creates the characteristic blue-green veins that give blue cheese its name. The curds are not tightly packed during the pressing process, allowing for air gaps that the mould can grow in between.
Blue cheese can vary in flavour, colour, and consistency, depending on the type of milk used, the diet of the animals, and the cheesemaking techniques employed. Some well-known blue cheeses made with sheep's milk include Roquefort from France and Castello Double Creme Blue from Italy. Blue cheeses made with cow's milk include Castello Traditional Danish Blue and Blue Stilton, while those made with goat's milk include Blue Goat Cheese and Blue Chevre.
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Frequently asked questions
The discovery of blue cheese is attributed to a shepherd in the Roquefort region of France. The legend goes that the shepherd discovered the cheese by accident when he left a half-eaten loaf of bread and some cheese in a cave for a few months. Upon returning, he found that the bread had moulded and that the mould had also infested the cheese, turning it blue.
Blue cheese was discovered in the Roquefort region of France, specifically in one of the many caves in the area.
The exact date of the discovery of blue cheese is unknown, but estimates range from 85 BC to 1250 BC.
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 moulds.
