Frederic Melton
Blue cheese is a type of cheese characterised by blue veins of mould that give it a distinctive flavour and appearance. While some people enjoy blue cheese, others find its taste reminiscent of vomit. This unpleasant taste is due to the presence of butyric acid, a compound that is also responsible for the smell of vomit. Butyric acid is produced by the same mould that gives blue cheese its desirable creamy texture and tangy, peppery flavours.
| Characteristics | Values |
|---|---|
| Blue cheese contains | Butyric acid |
| Butyric acid is | An oily, colorless liquid |
| Butyric acid is found in | Rancid butter and blue cheese |
| Butyric acid is responsible for | The vomit-like smell |
| Blue cheese contains | Mold |
| Mold is responsible for | The distinctive taste of blue cheese |
| Mold breakdown | Produces tangy, peppery, and sharp flavors |
| Excessive mold can lead to | High levels of butyric acid |
| High levels of butyric acid can make blue cheese taste like | Vomit |
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What You'll Learn
- Butyric acid, a compound in vomit, is also found in blue cheese
- Blue cheese contains mould, which gives it its distinctive taste
- Blue mould breaks down fats to produce tangy, peppery flavours
- The mould in blue cheese does not continue growing in your fridge
- The white parts of blue cheese are salty and sweet, balancing out the sharpness
Butyric acid, a compound in vomit, is also found in blue cheese
Blue cheese is characterised by its distinctive flavour and appearance, which are a result of the veins of blue mould that run through it. The mould breaks down proteins and fats to produce the cheese's creamy texture and tangy, peppery, and sharp flavours.
However, blue cheese is a polarising food item, with some people loving it and others finding its taste and smell reminiscent of vomit. This unpleasant comparison is due to the presence of butyric acid, a compound that is also found in vomit. Butyric acid is a type of carboxylic acid that exists as an oily, colourless liquid. It is produced by the breakdown of milk fats during the cheese-making process and is responsible for the off-putting aroma and flavour of blue cheese.
While some people enjoy the strong, pungent character of blue cheese, others find it unappealing and difficult to acquire a taste for. The high levels of butyric acid in certain blue cheeses can result in an intense bile-like flavour, which may be the reason why some people associate it with the taste of vomit.
It is worth noting that not all blue cheeses are created equal, and some varieties may be more palatable to those who are hesitant about the strong flavour. For example, Gorgonzola, a specific type of blue cheese, is known for being milder in taste and having a softer texture. It is typically made with cow's milk, although some rare versions use goat's or sheep's milk. Additionally, the ageing process can influence the flavour profile of blue cheese, with older cheeses developing a sharper and more pronounced bite.
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Blue cheese contains mould, which gives it its distinctive taste
The mould breaks down proteins to give the cheese a creamy texture and breaks down fats to produce tangy, peppery, and sharp flavours. The mould needs a properly balanced acidity, which isn’t available when the cheese is too young. The mould within blue cheese does not continue growing while it’s in your fridge, so what you see is what you’re going to get when you buy it.
Blue cheese is created using mould cultures such as Penicillium roqueforti and Penicillium glaucum. The mould cultures break down the milk fats in the cheese, creating the distinctive flavour and aroma of blue cheese. The type of milk used can also affect the flavour of blue cheese. For example, Gorgonzola, a specific type of blue cheese, is traditionally made with cow's milk, although rare local versions may use goat's or sheep's milk, which can alter the flavour.
Blue cheese is known for its strong flavour and aroma, which can be off-putting to some people. The butyric acid present in blue cheese is the same compound that gives vomit its trademark smell. However, not all blue cheeses are the same, and some may be more palatable to those who are averse to the strong flavour typically associated with blue cheese. For example, the Rogue River Blue from Oregon's Rogue Creamery, which won the title of "Greatest Cheese in the World" at the World Cheese Awards in Bergamo, Italy, may be worth trying for those who are hesitant to try blue cheese.
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Blue mould breaks down fats to produce tangy, peppery flavours
Blue cheese is characterised by its distinctive blue veins of mould, which give it a unique flavour and appearance. The mould, Penicillium roqueforti, breaks down fats and proteins in the cheese, releasing enzymes that raise the pH (acidity) of the cheese and contribute to its texture, flavour, and aroma. This process is called lipolysis, and it gives rise to free fatty acids (ketones) that impart a piquant, tangy, and peppery taste to the cheese. The mould also accelerates the natural breakdown of proteins, softening the cheese's texture and eventually leading to the production of ammonia, which contributes to the sharp and pungent notes associated with blue cheese.
The development of blue mould in cheese is carefully controlled to achieve the desired flavour profile. Continental-style cheeses are pierced earlier and then wrapped in foil to prevent further oxygen exposure, slowing down mould growth while allowing fat breakdown to continue. Salt is also used to restrain mould growth, favouring lipolysis over proteolysis and resulting in less bitter, more balanced flavours.
Blue cheese has a strong flavour profile that some people find off-putting, comparing it to the taste of vomit due to the presence of butyric acid, a carboxylic acid also found in rancid butter. However, others appreciate its tangy, peppery, and earthy notes, and it has even been named the "Greatest Cheese in the World" at the World Cheese Awards.
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The mould in blue cheese does not continue growing in your fridge
Blue cheese is characterised by its blue veins of mould, which give it a distinctive flavour and appearance. The mould in blue cheese is often known as marbling, and it can vary significantly through manufacturing processes. Some blue cheeses have long vertical stripes of mould, while others have dense ripples that can resemble fat found in meat. Softer and solid blue cheeses usually have straighter veins of mould, while semi-firm and crumbly blue cheese has much more aggressive marbling.
The mould within blue cheese does not continue growing while it’s in your fridge, so what you see is what you get when you buy it. The mould needs a properly balanced acidity, which isn’t available when the cheese is too young. The mould in blue cheese is usually a relatively small percentage of the cheese’s total volume, but it has enough flavour to give blue cheese its distinctive taste.
Blue cheese is divisive, with some people loving it and others hating it. Some people liken the taste of blue cheese to vomit due to the presence of butyric acid, which is also found in vomit. Butyric acid is a carboxylic acid and presents itself in rancid butter and some blue cheeses. It is an oily, colourless liquid.
Gorgonzola is a specific type of blue cheese, made with cow's milk. It is generally milder in taste and softer in texture than other blue cheeses. It is also a healthy cheese, offering about 6.1 grams of protein per 1-ounce serving.
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The white parts of blue cheese are salty and sweet, balancing out the sharpness
Blue cheese is characterised by its blue veins of mould, which give it a distinctive flavour and appearance. The mould breaks down the milk fats in the cheese, producing tangy, peppery, and sharp flavours. In some cases, it can also yield high levels of butyric acid, which is the same compound that gives vomit its trademark smell. Butyric acid is described as tasting like vomit or bile and pennies.
However, not all blue cheeses are created equal. The white parts of blue cheese, such as Roquefort, are salty and sweet, providing a balance to the sharpness of the blue veins. This cheese is described as having a deeply earthy aroma and a creamy, slightly crumbly texture. The exterior of the cheese is heavily salted and wrapped in foil, preventing the growth of a rind and leaving the outside moist and bright white.
The saltiness and sweetness of the white parts of blue cheese can vary depending on the production method and the age of the cheese. Younger cheeses tend to be saltier and sweeter, while older versions develop a sharper and more obvious bite of flavour. The type of milk used can also affect the taste, with cow's milk being the most popular and having a milder flavour than goat's or sheep's milk.
When it comes to drink pairings, a classic choice for blue cheese is a sweet white wine, such as Sauternes. Other options include cider, a fruity red, or a bold barley wine if the cheese is being enjoyed with savoury foods. For those who find the flavour of blue cheese too strong, milder alternatives are available, such as Cambozola Black Label, a Bavarian triple-crème that tastes like blue cheese ice cream.
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Frequently asked questions
The blue mold found in blue cheese, Penicillium roqueforti and Penicillium glaucum, breaks down fats to produce tangy, peppery, and sharp flavors. This process can also produce high levels of butyric acid, which is the same compound that gives vomit its trademark smell.
Blue cheese is a type of cheese that contains blue mold veins, giving it a distinctive flavor and appearance.
The blue mold in blue cheese is typically caused by Penicillium roqueforti and Penicillium glaucum.
Yes, blue cheese is safe to eat. The mold in blue cheese is intentionally added and is safe for consumption.
The strong smell of blue cheese is due to the presence of volatile compounds produced by the breakdown of milk fats by the blue mold. These compounds can include butyric acid, which has a vomit-like odor.
