Frederic Melton
Blue cheese is a type of cheese that is made by introducing a living mould culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. The mould grows throughout the cheese, creating the characteristic blue-green veins and imparting a unique flavour and aroma. While the mould used to make blue cheese is a living organism, the cheese itself is not considered a living entity as it does not have its own metabolism or energy conversion processes, nor does it reproduce on its own.
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What You'll Learn
- Blue cheese is made by introducing a culture of Penicillium mould into the cheese-making process
- The mould grows throughout the cheese, creating its characteristic blue-green veins
- The mould is a living organism, but the cheese itself is not
- Blue cheese is generally safe to eat, as the mould is harmless to humans
- Blue cheese is made in almost every country famous for its cheese production
Blue cheese is made by introducing a culture of Penicillium mould into the cheese-making process
Blue cheese is a type of cheese that is made by introducing a culture of Penicillium mould, typically Penicillium roqueforti or Penicillium glaucum, into the cheese-making process. This process gives the cheese its distinctive blue-green veins and unique flavour and aroma.
The mould is introduced to the milk in the cheese vat or to the curds during the cheese-making process. The mould grows throughout the cheese, creating the blue-green veins and imparting a unique flavour. The mould consumes nutrients from the cheese, producing enzymes that break down the cheese's proteins and fats, contributing to its flavour and texture. This process also helps to protect the cheese from spoilage caused by other microorganisms.
To create blue cheese, salt, sugar or both are added to autoclaved, homogenised milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and 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, sterilised, homogenised 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, along with modified milk fat, which stimulates the release of free fatty acids, essential for rapid flavour development.
Once the curds have been ladled into containers to drain and form into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with an open texture. Whey drainage continues for 10–48 hours without applying pressure, but the moulds are inverted frequently to promote drainage. Salt is then added to the cheese to provide flavour and act as a preservative. Finally, the cheese is ripened through ageing, typically for 60–90 days, to develop its characteristic flavour.
The mould used in blue cheese production is a crucial component that gives the cheese its distinctive characteristics. The mould is a living organism, but the cheese itself is not considered a living entity as it does not meet all the criteria for a living organism.
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The mould grows throughout the cheese, creating its characteristic blue-green veins
Blue cheese is made by introducing a mould culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. This process involves deliberately introducing mould spores to the milk in the cheese vat or to the curds during the cheese-making process. The mould is first prepared by washing it from a pure culture agar plate, which is then frozen and freeze-dried.
The mould is then sprinkled on top of the curds, which are then formed into cheese loaves with a relatively open texture. Piercings are made in the cheese to allow air to reach the spores, promoting the development of mould veins inside the cheese. The mould grows throughout the cheese, creating its characteristic blue-green veins. This growth occurs when the mould consumes nutrients from the cheese, creating the blue-green veins and producing enzymes that break down the cheese's proteins and fats, contributing to its flavour and texture.
The mould also protects the cheese from spoilage caused by other microorganisms. This is because the edible mould prevents other moulds from attacking the cheese, as harmful moulds cannot compete with it.
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The mould is a living organism, but the cheese itself is not
Blue cheese is a type of cheese that is made by introducing a living mould culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. The mould grows throughout the cheese, creating the characteristic blue-green veins and imparting a unique flavour and aroma. The mould is added to the curds during the cheese-making process or to the finished cheese.
The mould used in blue cheese production is a crucial component that gives the cheese its distinctive characteristics. The mould consumes nutrients from the cheese, creating the blue-green veins. It produces enzymes that break down the cheese's proteins and fats, contributing to its flavour and texture. The mould also protects the cheese from spoilage caused by other microorganisms.
While the mould within the cheese is alive, the cheese itself does not meet all the criteria for a living organism. It does not have its own metabolism or energy conversion processes, cannot reproduce on its own, does not grow or develop in size or complexity, and does not respond to external stimuli. Therefore, the mould is a living organism, but the cheese itself is not.
Blue cheese has a long history and is made in many countries famous for their cheese. England has Blue Stilton, France has Roquefort, Italy has Gorgonzola, and Spain produces Valdeon and Cabrales, among other distinctive blues.
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Blue cheese is generally safe to eat, as the mould is harmless to humans
The mould in blue cheese is chosen specifically for its culinary uses and safe consumption. It is introduced in a controlled environment to prevent other dangerous moulds, fungi, and bacteria from contaminating the cheese. The mould breaks down the cheese's proteins, creating a creamy texture and releasing amino acids. This process, called proteolysis, is crucial for the development of the distinct sharp flavour and blue veins characteristic of blue cheese.
The mould also triggers another biochemical process called lipolysis, which produces free fatty acids and methyl ketone. This process contributes to the cheese's unique blue-grey colour, strong smell, and sharp flavour. The specific mould used, Penicillium roqueforti, is carefully selected to ensure it is non-toxic and safe for human consumption.
While blue cheese is generally safe, it is important to note that individual experiences may vary. Some people with penicillin allergies have reported being able to tolerate certain blue cheeses, while others may experience reactions to specific types of mould present in some cheeses. It is always advisable to exercise caution and consult a medical professional if you have any concerns or allergies.
Additionally, it is worth noting that mould that builds up naturally on food is not always safe to eat. The mould in blue cheese is carefully cultivated and selected for its specific properties, ensuring it is safe for consumption.
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Blue cheese is made in almost every country famous for its cheese production
Blue cheese is made by introducing a mold culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. The mold grows throughout the cheese, creating the characteristic blue-green veins and imparting a unique flavor and aroma. The mold consumes nutrients from the cheese, creating the blue-green veins, and produces enzymes that break down the cheese's proteins and fats, contributing to its flavor and texture. It also protects the cheese from spoilage caused by other microorganisms.
The process of making blue cheese consists of six standard steps, with additional ingredients and processes required to give the blue-veined cheese its particular properties. To begin with, salt, sugar, or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and 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 molds to form cheese loaves with a relatively open texture. Whey drainage continues for 10–48 hours, with the molds inverted frequently to promote this process. Salt is then added to provide flavor and act as a preservative, with the cheese undergoing 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.
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Frequently asked questions
Blue cheese is not considered a living thing. However, the mould within the cheese is alive. The mould used to make blue cheese, typically Penicillium roqueforti or Penicillium glaucum, is a living organism.
Blue cheese is a type of cheese that is made by introducing a mould culture into the cheesemaking process. The mould grows throughout the cheese, creating the characteristic blue-green veins and imparting a unique flavour and aroma.
Blue cheese is made by introducing a mould culture, typically Penicillium roqueforti or Penicillium glaucum, into the cheesemaking process. The mould is added to the milk or to the curds during the cheese-making process. The mould grows throughout the cheese, creating the blue-green veins and giving the cheese its distinctive flavour and aroma.
Yes, the mould in blue cheese is safe to eat. The mould is a cousin of the penicillin-producing Penicillium and is harmless to humans.
Some popular blue cheeses include Roquefort, made from sheep's milk, England's Blue Stilton, Italy's Gorgonzola, and Spain's Valdeon and Cabrales.
