Randy Chandler
Blue cheese is believed to have originated in the 7th century when a shepherd in France left his lunch of bread and cheese in a cave, only to find it infested with penicillium roqueforti, a mould, when he returned months later. This legend is disputed by some, who claim that old French texts suggest that blue cheese moulds colonized cheese from within and not on the surface. Today, blue cheese is made by adding mould culture to milk from cows, goats, or sheep, and then letting it age. The mould creates the distinctive blue or blue-green veins throughout the cheese, and the longer it ages, the more flavourful it becomes.
| Characteristics | Values |
|---|---|
| How it was discovered | Accidentally, when cheeses were stored in caves with naturally controlled temperatures and moisture levels that were favourable to the growth of harmless moulds |
| Date of discovery | Legend places the discovery in a cave outside the village of Roquefort in France in the 7th century |
| How it became popular | The unique flavour, smell, and appearance of blue cheese made it stand out |
| When it became popular | Gorgonzola, one of the oldest known blue cheeses, was created around AD 879; Stilton, another popular variety, became popular in the early 1700s |
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What You'll Learn
The legend of blue cheese's origin
There are several legends about how blue cheese came to be. One legend says that blue cheese was discovered in Roquefort, France, when a young man snacking on bread and cheese made from ewe's milk saw a beautiful woman in the distance. He left his meal in a cool cave to approach her. When he returned to his leftovers many months later, he found the first Roquefort blue cheese.
Another version of the story says that a distracted shepherd forgot his lunch of bread and cheese in the same type of cave outside the village of Roquefort. When he returned a few months later, the cheese had become infested with Penicillium roqueforti, a mould that was growing in the cave.
Old French texts suggest that blue cheese moulds colonised cheese from within and not on the surface. Genetically, blue cheese moulds do not come from food-spoiling moulds. Surveys of caves have failed to find P. roqueforti spores, and researchers have been unable to cultivate them from cheese cellars. This suggests that blue cheese mould probably came from a plant pathogen of rye, which made its way into the flour and then the baked bread.
Roquefort blue cheese has a long history in France, and it is one of the oldest known blue cheeses, having been created around 879 AD. It is made from sheep's milk and aged in natural caves. It has a tangy and earthy flavour. Other varieties of blue cheese include Gorgonzola, Stilton, and Danish blue. Blue cheese is made using milk from cows, goats, or sheep, and it is known for its distinctive blue veins, strong taste, and unique flavour.
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The science behind its unique flavour
Blue cheese is made by adding cultures of edible moulds, such as Penicillium roqueforti, to cow's, goat's, or sheep's milk. This mould creates the distinctive blue-green veins that give blue cheese its name. The mould grows inside the cheese, and oxygen is introduced through piercing with thin needles or skewers, creating air tunnels that allow the mould to mature and develop its flavour.
The unique flavour of blue cheese is due to several factors. Firstly, the type of milk used, whether it is cow, goat, or sheep's milk, contributes to the flavour and texture of the cheese. Secondly, the specific strain of Penicillium roqueforti used can influence the taste and flavour. For example, Roquefort blue cheese mould has a slower maturation rate and weaker lipolytic activity, resulting in a slightly different flavour compared to non-Roquefort blue cheeses.
Additionally, the production process, including factors such as temperature, humidity, and ageing time, also affects the flavour development. Blue cheese is typically aged in temperature-controlled environments for 60 to 90 days before it develops its characteristic flavour. The ageing process allows for the growth of the mould and the production of methyl ketones, which are metabolic products of Penicillium roqueforti. These methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone, contribute to the distinctive flavour and aroma of blue cheese.
The addition of salt during the production process also plays a role in flavour development. Salt acts as a preservative and is added at different stages, such as brine salting or dry salting, to enhance the flavour and prevent spoilage. Furthermore, the presence of bacteria, such as Brevibacterium linens, can also influence the flavour and aroma of blue cheese, giving it a distinctive smell.
The complex interplay between the type of milk, the specific mould strain, the production process, the ageing time, and the addition of salt results in the wide range of flavour profiles found in blue cheeses, from mild and creamy to strong and sharp.
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The mould that makes it blue
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese paste. The mould responsible for the greenish-blue, mouldy aspect of blue cheese is called Penicillium Roqueforti, which produces several mycotoxins. The fungal spores of P. Roqueforti create the eponymous blue veins.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. First, the cheese is typically made from cow's, sheep's, or goat's milk. To begin with, the commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium Roqueforti inoculum is prepared prior to the actual production of blue cheese.
Salt, sugar or both are added to autoclaved, homogenised milk via a sterile solution. This mixture is then inoculated with Penicillium Roqueforti. This solution is first incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days.
After the curds have been ladled into containers to drain and form into a full wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curd granules are then knit in moulds to form cheese loaves with a relatively open texture. Next, whey drainage continues for 10–48 hours with no pressure applied, but the moulds are inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative so that the cheese does not spoil.
When the cheese is freshly made, there is little to no blue cheese flavour development. Usually, a fermentation period of 60–90 days is needed before the flavour of the cheese is typical and acceptable for marketing. During the maturation process, the cheese is "spiked" with stainless-steel rods to let oxygen circulate and allow the mould to grow. This process also softens the texture of the cheese and helps create its distinctive flavour.
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The different types of blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined with blue or blue-grey mould. The mould injection is responsible for the distinct appearance of blue cheese, with bright streaks of dark veins throughout the pale interior. Blue cheese can be made from almost any kind of milk, including sheep, cow, goat, and buffalo milk.
There are many different types of blue cheese, each with its own unique characteristics, such as texture, flavour profile, and production style. Here are some of the most notable varieties:
Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD. It is said that it did not contain blue veins until the 11th century. Gorgonzola has a sharp, pungent flavour and a crumbly texture.
Roquefort is another classic variety of blue cheese that originated in France. It is made with sheep's milk and has a strong, salty flavour with a creamy texture. The mould Penicillium roqueforti, which is responsible for the blue veins in this cheese, grows slower in this variety compared to industrial strains.
Stilton is a relatively newer addition, becoming popular in the early 1700s. It is similar to Stichelton, which is made with unpasteurized milk. Stilton has a strong, sharp flavour and a hard, crumbly texture.
Danablu, also known as Danish Blue, is one of the youngest types of blue cheese, having been invented in the 20th century. It is made from full-fat pasteurized cow's milk and has a semi-soft, creamy, and crumbly texture with a mellow, slightly bitter flavour.
Fourme d'Ambert is a French blue cheese from Auvergne that dates back to Roman times. It is made from raw cow's milk and has a creamy texture with a mild, mushroomy, and slightly earthy flavour.
These are just a few examples of the many different types of blue cheese available. Each variety has its own unique characteristics, and the process of making blue cheese can be adjusted to create different flavours, textures, and aromas.
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How blue cheese is made
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The diets of these animals 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.
The first step in making blue cheese is to add salt, sugar, or both to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. This solution is first incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued for an additional one to two days. Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added. Next, modified milk fat is added, which consists of milk fat with calf pre-gastric esterase.
After the curds have been ladled into containers to be drained and formed into a full wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curds are then knit in molds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours, with no pressure applied, and the molds are inverted frequently to promote this process. Salt is then added to provide flavor and act as a preservative so the cheese does not spoil through the process of brine salting or dry salting for 24–48 hours.
The final step is ripening the cheese by aging it. When the cheese is freshly made, there is little to no blue cheese flavor development. Usually, a fermentation period of 60–90 days is needed before the flavor of the cheese is typical and acceptable for marketing. Throughout the ripening process, the total ketone content is constantly monitored as the distinctive flavor and aroma of blue cheese arise from methyl ketones.
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Frequently asked questions
Blue cheese's popularity can be attributed to its unique flavour, aroma, and appearance. Its discovery is believed to be accidental, occurring when cheeses were stored in caves with naturally controlled temperatures and moisture levels, creating favourable conditions for the growth of harmless moulds.
There are various legends surrounding the discovery of blue cheese. One legend claims that a distracted shepherd in France forgot his lunch of bread and cheese in a cave, and when he returned months later, the cheese had become infested with penicillium roqueforti, the mould responsible for the blue veins in blue cheese.
The blue colour in blue cheese is caused by the mould Penicillium roqueforti, which creates blue or blue-green veins throughout the cheese. Oxygen must reach the inside of the cheese for it to turn blue, which is achieved by piercing the cheese with thin needles or skewers.
There are several varieties of blue cheese, including Gorgonzola, Stilton, Danablu, and Cambozola. Gorgonzola, one of the oldest known blue cheeses, originated in the 11th century, while Stilton became popular in the early 1700s.
Blue cheese is made by adding cultures of edible moulds to cheese curds, creating blue-green spots or veins. The curds are then moulded, drained, salted, and aged. The ripening process is crucial for flavour development, typically taking 60-90 days for the cheese to reach its optimal flavour and texture.
