Kamil Perry
Blue cheese is a type of cheese with a strong smell and flavour that is made using cultures of Penicillium, a type of mould. It is believed that blue cheese was discovered by accident when a distracted shepherd left his lunch of bread and cheese in a cave, and when he returned a few months later, the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave. Today, blue cheese is produced in different countries around the world, each with its own unique variations and flavours.
| Characteristics | Values |
|---|---|
| Definition | Cheese made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese |
| Origin | The village of Roquefort in France |
| History | Dates back to the 7th century |
| Legend | A distracted shepherd forgot his lunch of bread and cheese in a cave. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave |
| Ingredients | Pasteurized or unpasteurized cow's, goat's or sheep's milk |
| Flavor | From mild to strong and from slightly sweet to salty or sharp |
| Color | From pale to dark |
| Consistency | From liquid to hard |
| Smell | Distinctive, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens |
| Production | Mold spores are mixed with milk to begin the fermentation process. After the cheese forms into a solid shape, the cheesemaker pierces it with needles to create pathways for air to flow and allow the mold to grow |
| Ripening temperature | Around eight to ten degrees Celsius with a relative humidity of 85–95% |
| Health benefits | Rich in vitamins and minerals, promotes bone health, dental health, and heart health |
| Health risks | High in fat, calories, and sodium content |
| Popular varieties | Roquefort, Gorgonzola, Stilton, Danish blue, Dorset Blue Vinny, Castello Traditional Danish Blue, Castello Double Crème Blue |
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What You'll Learn
- Blue cheese is made from pasteurized or unpasteurized cow's, goat's or sheep's milk
- It is a fermented cheese that uses nontoxic Penicillium roqueforti mold cultures
- Blue cheese is nutrient-dense, containing vitamins, minerals and natural compounds
- It is believed to have been discovered by accident when a shepherd left his lunch in a cave
- Blue cheese is aged in temperature-controlled environments
Blue cheese is made from pasteurized or unpasteurized cow's, goat's or sheep's milk
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favourable environments for the growth of harmless moulds. The distinctive blue veins of blue cheese are created by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside of the cheese. This process encourages the formation of blue-green spots or veins throughout the cheese.
Blue cheese is made from pasteurized or unpasteurized milk, typically from cows, goats, or sheep. In the United States, nearly all fresh, unaged, rindless cheeses are pasteurized, including those made from goat's milk. This is because the FDA has strict laws regarding the production, importation, and sale of cheese, requiring that any cheese less than 60 days old must be made from pasteurized milk to destroy potentially harmful pathogens. However, after 60 days, certain varieties of cheese may be made from either pasteurized or unpasteurized milk, as the aging process kills any harmful bacteria.
Blue cheese made from unpasteurized milk is often found at reputable cheese counters, natural food stores, or more upscale restaurants. It is also more likely to be imported from other countries. On the other hand, blue cheese made from pasteurized milk is commonly found in chain restaurants, supermarkets, and salad bars.
The type of milk used to make blue cheese can impact its flavour and texture. For example, blue cheese made from sheep's milk tends to have a moist body laced with small blue pockets, resulting in a blend of sharp and tangy flavours. In contrast, blue cheese made from cow's milk, such as Castello Traditional Danish Blue, is known for its creamy profile and smooth texture.
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It is a fermented cheese that uses nontoxic Penicillium roqueforti mold cultures
Blue cheese is a type of fermented cheese that uses nontoxic Penicillium roqueforti mold cultures. It is made from pasteurized or unpasteurized cow's, goat's, or sheep's milk. The distinctive blue veins or spots of mold throughout the cheese paste develop naturally. The final product is characterized by green, grey, blue, or dark veins or spots of mold. The cheesemaking process involves adding the mold spores to milk to begin the fermentation process. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow, which encourages the growth of the mold.
Blue cheese has a rich history dating back thousands of years. Its origins can be traced to various regions, including France, England, and Italy. However, it was in France where the famous Roquefort blue cheese was first made and gained recognition. Today, blue cheese is produced in different countries around the world, each contributing unique variations and flavors. One of the most renowned blue cheese-producing regions is Roquefort-sur-Soulzon in France. The cheese is legally protected, and only cheese made in this specific region using traditional methods can be called Roquefort.
The legend of how blue cheese was discovered involves a distracted shepherd who forgot his lunch of bread and cheese in a cave outside the village of Roquefort in France. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mold that was growing in the cave. Today, this natural mold is refined and used for almost all blue cheeses simply by adding the mold culture to the cheese milk.
Blue cheese has a strong smell and distinct flavor. It is often paired with honey, walnuts, sliced apple, grapes, and red wine. Blue cheese is a nutrient-dense food containing various vitamins and minerals that are beneficial to health. It is particularly high in calcium and has been associated with improved heart health and increased longevity. However, people should consume this cheese in moderation due to its high fat, calorie, and sodium content.
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Blue cheese is nutrient-dense, containing vitamins, minerals and natural compounds
Blue cheese is a nutrient-dense food, containing a variety of vitamins, minerals, and natural compounds that are beneficial to health. However, due to its high fat, calorie, and sodium content, it should be consumed in moderation.
Blue cheese is made using milk from cows, goats, and sheep, resulting in a wide range of taste and texture combinations. The distinctive blue veins are created by piercing the cheese with needles or skewers, allowing oxygen to reach the inside and mould to develop. This mould, called Penicillium roqueforti, is nontoxic and safe for consumption.
Blue cheese is an excellent source of vitamin B12 (cobalamin), which is vital for brain and nervous system health and may have protective effects against dementia and Alzheimer's disease. It is also a good source of calcium, promoting healthy teeth and bones, and contains other nutrients that support immune, cardiovascular, and cognitive functioning.
In addition to vitamins and minerals, blue cheese contains beneficial bacteria from fermentation. It is also a good source of protein and conjugated linoleic acid (CLA), which has been linked to decreased body fat mass.
Some popular varieties of blue cheese include Gorgonzola, a French classic known for its delicate creaminess and sharp, salty taste; Stilton, which is strong and intense, pairing well with honey and walnuts; and Roquefort, made from sheep's milk, which is complex and intense, often enjoyed with red wine, apples, and walnuts.
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It is believed to have been discovered by accident when a shepherd left his lunch in a cave
Blue cheese is believed to have been discovered by accident when a shepherd left his lunch of bread and cheese in a cave. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a mould that was growing in the cave. This discovery is thought to have occurred in a cave outside the village of Roquefort in France, dating back to the 7th century.
The mould that developed on the cheese, penicillium roqueforti, is a type of mould that is safe for human consumption and is used in the production of blue cheese. Blue cheese is made by adding the mould culture to milk, which can come from cows, goats, or sheep. The mould spores are mixed with the milk to initiate the fermentation process. After the cheese forms into a solid shape, it is pierced with needles to create pathways for oxygen to circulate and allow the mould to grow. This process also softens the texture of the cheese and contributes to its distinct flavour.
The discovery of blue cheese by the shepherd was likely influenced by the natural conditions of the cave, which provided a controlled temperature and moisture level environment. These conditions were favourable for the growth of harmless moulds, contributing to the development of blue cheese. Today, blue cheese is still often aged in natural caves, such as the famous Roquefort blue cheese, which is aged in caves in the Roquefort-sur-Soulzon region of France.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. After the milk is curdled and the curds are separated from the whey, some varieties are injected with spores before the curds form, while others have spores mixed in with the curds. During the ripening process, the cheese loaves are punctured to create openings for air to penetrate, supporting the growth of aerobic Penicillium roqueforti cultures and the formation of blue veins.
The distinct appearance of blue cheese, with its white and blue marbling, has made it a popular addition to cheeseboards. The flavour of blue cheese can range from mild to sharp, salty to tangy, and sweet to earthy. It is often paired with fruits, nuts, honey, and wines to enhance its flavour and presentation.
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Blue cheese is aged in temperature-controlled environments
Temperature and humidity play a crucial role in the development of blue cheese's distinctive characteristics. During the ripening process, cheesemakers constantly monitor the total ketone content, as the unique flavour and aroma of blue cheese are a result of methyl ketones, which are metabolic products of Penicillium roqueforti. By controlling the temperature and humidity, cheesemakers can influence the growth of the Penicillium roqueforti cultures and, thus, the formation of the blue veins and the overall flavour profile of the cheese.
The process of ageing blue cheese in temperature-controlled environments is believed to have originated from the practice of storing cheeses in caves, which naturally maintained stable temperatures and moisture levels. These caves, such as the one outside the village of Roquefort in France, provided favourable environments for the growth of harmless and non-toxic moulds like Penicillium roqueforti.
Today, cheesemakers continue to age blue cheese in temperature-controlled environments, carefully monitoring the temperature and humidity to create the desired flavour, texture, and appearance. This controlled process allows for the consistent production of blue cheese with its characteristic blue veins, intense flavour, and unique aroma.
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Frequently asked questions
Blue cheese is believed to have been discovered by accident when a distracted shepherd left his lunch of bread and cheese in a cave. When he returned a few months later, the cheese had become infested with penicillium roqueforti, a non-toxic mold that was growing in the cave.
Blue cheese is made by mixing Penicillium roqueforti mold spores with milk from cows, goats, or sheep. The milk is then curdled using rennet or other coagulating agents, and the curds are cut and separated from the whey. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow and allow the mold to grow.
Blue cheese has a strong smell and distinct flavor, ranging from mild to sharp, slightly sweet to salty, and creamy to crumbly in texture.
Some popular varieties of blue cheese include Roquefort, Gorgonzola, Stilton, and Danish Blue.
