Andy Montoya
If your Brie rind tastes like Bleu cheese, it's likely that something has gone wrong in the cheese-making process. Brie and Bleu cheese are made from the same milk but differ in their cultures and aging periods. The Brie rind, formed from mold, should be bright white with a soft, fluffy texture and a pale yellow interior. If the rind has turned dark and developed an ammonia-like smell, it has likely gone bad. Some people enjoy the moldy taste and smell of Brie, while others find it off-putting.
| Characteristics | Values |
|---|---|
| Appearance | Brie should have a bright white, powdery rind with a soft, almost fluffy feel and a pale yellow interior. |
| Texture | Brie is soft and almost spreadable, whereas blue cheese is more crumbly. |
| Taste | Brie is usually described as buttery, fruity, and nutty. It’s also slightly earthy. Blue cheese, on the other hand, has a very distinct taste and smell due to the veins of mold running through it. |
| Production | Brie and blue cheese are made with different cultures and aging processes. Blue cheese has mold veins induced deliberately to enhance the flavor. |
| Contamination | If Brie tastes like blue cheese, it might be contaminated. However, providing the contamination is not due to the Brie being off, it is still safe to cook with, but the taste will be altered. |
| Other factors | The taste of Brie can also be influenced by factors such as climate, beverages consumed with it, and individual olfactory senses. |
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What You'll Learn
Brie and blue cheese are made differently
If your brie rind tastes like bleu cheese, something has likely gone wrong in the cheesemaking process. Brie and blue cheese are made differently, with different cultures and aging periods. Blue cheese has distinctive veins of mold running through it, deliberately induced to enhance its flavor. On the other hand, brie should have a bright white, powdery, and edible rind with a soft, almost fluffy texture and a pale yellow interior. While the rind of brie is formed from mold, it should not have any blue or green discoloration.
Brie and blue cheese differ in texture and taste. Brie is soft and spreadable, while blue cheese is more crumbly. Brie's taste is usually described as buttery, fruity, nutty, and slightly earthy, whereas blue cheese is often considered an acquired taste due to its strong flavor.
The ammonia-like smell in brie is a sign of spoilage, and the cheese should be discarded if it has turned dark and greyish. However, some people enjoy the taste of moldy brie, and it can be safe to consume if the contamination is not due to the cheese being off. In such cases, allowances for changes in taste must be made when cooking with it.
The various colored spots on a brie's rind can indicate the cheese's state, just as a green banana will taste different from a ripe, yellow one. A fully brown rind on brie is acceptable, and freshly ripened homemade brie with a penicillin mold-covered rind is considered a delicious treat by some.
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Blue cheese has veins of mould
If your Brie cheese tastes like Bleu cheese, it could be contaminated with bacteria, either due to an error by the manufacturer or because the Brie has gone bad. It can be difficult to tell, but if the Brie has gone bad, there will likely be a noticeable ammonia smell. Brie should have a white, soft, and almost fluffy rind, and a pale yellow interior. The rind is formed from mould, but there should be no blue or green discolouration.
Blue cheese, on the other hand, is characterised by its blue or blue-grey veins of mould running throughout. These veins are created by the addition of Penicillium roqueforti during the production process. The mould grows and produces enzymes that contribute to the flavour and texture of the cheese. The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti then converts these fatty acids into a group of molecules called ketones, which gives blue cheese its unique smell and flavour.
The mould that is used to make blue cheese does not produce any harmful substances and is safe for human consumption. However, certain strains of mould can produce mycotoxins, which can be harmful to humans and cause health problems such as reduced immune function, digestive problems, and cancer. It is important to buy quality cheese to avoid these potential health risks.
Blue cheese was likely 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 mould. Some of the earliest mentions of blue cheese date back to 879 AD, and it has been produced in various countries around the world for centuries.
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Brie is soft, blue cheese is crumbly
If your Brie rind tastes like blue cheese, something has likely gone wrong in the cheesemaking process. Brie and blue cheese are made from the same milk—cow's milk—but differ in almost every other respect.
For instance, brie and blue cheese are made using different cultures and are aged for different periods. Blue cheese has distinctive veins of mold running through it, which are deliberately induced to enhance its flavor. In contrast, the rind of a brie should be bright white with a soft, almost fluffy texture and a pale yellow interior. While the rind of a brie is formed from mold, it should not have any blue or green discoloration. If you see any blue or green spots on your brie rind, it is likely contaminated.
Brie is soft and almost spreadable, while blue cheese is crumbly. The difference in taste is very noticeable, and the smell of blue cheese alone may be off-putting to those who dislike it.
If your brie has been contaminated, it will still be safe to cook with, but you will have to adjust your expectations for changes in taste. You can also choose to cut off the contaminated rind and use a small spoon to scoop out the softer center, as the contamination usually affects only the rind.
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Blue cheese is made with added mould
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give blue-veined cheese its particular properties. The first phase of production involves preparing a Penicillium roqueforti inoculum before the actual production of blue cheese. The inoculum is then added to the cheese curds. The raw milk is mixed and pasteurised, and then a starter culture is added to acidify the milk, changing it from liquid to solid.
Blue cheese is made using milk from cows, goats, sheep, or even buffalo. The milk is typically pasteurised, though some blue cheeses, like Roquefort, are not. After pasteurisation, a starter culture is added to the milk, which contains bacteria and enzymes to convert the lactose in the milk into lactic acid. This process lowers the pH of the milk and prepares it for the next step.
The mould culture is then introduced to the milk, and rennet, an enzyme that helps coagulate the milk, is added. The curds are then ladled into containers and drained, forming a full wheel of cheese. Whey drainage continues for 10-48 hours, and the moulds are inverted to promote this process. Salt is then added for flavour and preservation, and the cheese is aged for 60-90 days to develop its characteristic flavour.
Some well-known types of blue cheese include Roquefort, Gorgonzola, and Stilton. Each variety of blue cheese has its own unique flavour, texture, and characteristics. For example, Stilton is strong and intense, with a creamy profile of intricate flavours and a smooth texture, while Gorgonzola is delicate and luxurious, with a blend of sharp and tangy notes.
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Brie rind can taste like ammonia
The rind of a brie cheese is formed from mold, which is edible and usually white and powdery. However, if the brie has been mishandled or has been sitting out for too long, the rind can develop an ammonia smell and taste. This is a sign that the cheese has gone bad and should be discarded.
Brie and blue cheese are both made from cow's milk, but they are made in different ways, with different cultures and aging processes. Blue cheese has distinctive veins of mold running through it, induced to enhance the flavor, whereas brie is soft and spreadable. The difference in taste is noticeable, and if you don't like blue cheese, you may not enjoy the smell or taste of brie rind that has developed an ammonia-like character.
Some people find the taste of brie an acquired one, and it may not appeal to everyone the first time they try it. The cheese is usually described as buttery, fruity, and nutty, with a slightly earthy flavor. However, if the brie you are tasting has an ammonia character, it is likely that the cheese has gone bad and is not representative of the typical flavor profile of brie.
To avoid brie with an ammonia taste, look for a bright white rind with a soft, almost fluffy texture and a pale yellow interior. The rind should be white and powdery, and if it has turned dark, grey, or brown and developed an ammonia smell, it is best to throw it away.
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Frequently asked questions
The rind of a Brie should have a bright white, powdery, fluffy texture and a pale yellow interior. If it has turned dark and greyish and developed an ammonia-like smell, it has likely gone bad and should be discarded.
Brie and Bleu cheese are made from cow's milk but differ in their production methods, cultures, and aging periods. Brie is soft and spreadable, while Bleu cheese is crumbly and has distinct veins of mold running through it to enhance its flavour.
Aside from a colour change in the rind, a Brie cheese that has gone bad may have an ammonia-like smell or taste like urine. It may also develop a nasty mildew taste or an unpleasant aftertaste.
