Frederic Melton
Blue cheese is a common type of cheese with a strong smell and flavour. It is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While most moulds are toxic, the types of Penicillium used to produce blue cheese do not produce toxins and are safe to consume. The mould on blue cheese is from the same family of spores used to make penicillin, a life-saving antibiotic. Blue cheese can be beneficial to health, containing vitamins, minerals, and natural compounds. However, it should be consumed in moderation due to its high fat, calorie, and sodium content.
| Characteristics | Values |
|---|---|
| Type of mold | Penicillium roqueforti |
| Family of spores | Same as used to make penicillin |
| Mycotoxins | Does not produce |
| Safe to consume | Yes |
| Spoilage | Fuzzy white, green, pink, or grey spots |
| Preservation | Tightly wrapped in the refrigerator |
| Shelf life | 3-4 weeks in the refrigerator |
| Freezing | Extends shelf life |
| Freezing impact | Alters texture and appearance |
| Spoiled blue cheese | Food poisoning |
| Health benefits | Promotes bone health, dental health, and heart health |
Explore related products
What You'll Learn
Blue cheese is made using non-toxic Penicillium mould
The mould is added to milk to begin the fermentation process. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create air pathways. The cheese is then left to age for 2-3 months before it is ready to eat.
The use of Penicillium mould in blue cheese production serves a practical purpose. By introducing this non-toxic mould to the cheese, other, harmful types of mould are prevented from attacking it. This technique was used before the invention of refrigerators as a strategy to preserve cheese for longer.
Today, most store-bought blue cheeses are made in labs and hygienic production facilities, where conditions are manipulated to be dark and damp to prevent dangerous moulds, fungi, and bacteria from forming on the cheese.
Blue Cheese and Spinach: A Culinary Match?
You may want to see also
Blue cheese is safe for human consumption
Blue cheese is made by mixing Penicillium roqueforti mould spores with 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. The mould is responsible for the distinct taste, smell, and appearance of blue cheese, with its signature blue and green veins and spots.
Blue cheese has a strong smell and a distinct flavour. While it is safe to consume, it should be noted that blue cheese can go bad if it is not stored properly. It is important to wrap it tightly and store it in the refrigerator, where it can last 3-4 weeks. If stored in the freezer, blue cheese can last indefinitely, although its texture and appearance may be slightly altered.
Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould. These compounds can suppress immune function, cause digestive distress, and even contribute to cancer. Therefore, it is important to practice proper food safety and store blue cheese correctly to prevent these negative side effects.
Blue Castello Cheese: Suitable for Vegetarians?
You may want to see also
Blue cheese is nutrient-dense and has health benefits
Blue cheese is a flavoursome, fermented cheese with a bold taste, distinct blue veins or marbling, and a pungent smell. It is made with a type of mould called Penicillium roqueforti, which is non-toxic and safe for human consumption. In fact, it is a cousin to the mould that produces penicillin.
Blue cheese is nutrient-dense and has several health benefits. It is an excellent source of vitamin B12 (cobalamin), providing 21% of the daily value per 1.5-ounce serving. Vitamin B12 is vital for maintaining brain and nervous system health and may have a protective effect against dementia, Alzheimer's disease, and depression. Blue cheese is also a good source of calcium, which is essential for healthy teeth and bones. It is rich in dairy protein, with a 1-ounce serving providing 6 grams of protein. Blue cheese also contains conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFA), phosphorus, vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), and zinc.
In addition to its nutrient content, blue cheese offers potential health benefits. It is believed to promote immune, cardiovascular, and cognitive functioning. Blue cheese contains a compound called spermidine, which may delay ageing and reduce the risk of cardiovascular disease. Studies have also found that blue cheese consumption is linked to managing levels of visceral fat around the abdominal area and maintaining gut health.
While blue cheese is typically high in sodium and saturated fats, it also provides a good serving of unsaturated fats that protect the heart. The fat in blue cheese can also help with the absorption of fat-soluble vitamins, such as vitamins A, D, E, and K.
Where Did Kraft Roka Blue Cheese Spread Go?
You may want to see also
Explore related products
Blue cheese can go bad if not stored properly
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While the mould on blue cheese is safe to consume, the cheese can still go bad if it is not stored properly.
To prevent blue cheese from spoiling, it should be stored in the refrigerator, tightly wrapped, and ideally on the bottom shelf, as this is usually the coldest part of the fridge. It is best to wrap blue cheese in parchment or wax paper and then place it in plastic wrap or foil to ensure it does not dry out. Alternatively, it can be placed in an airtight container to prevent it from picking up the scent or flavour of other items in the refrigerator.
Blue cheese should be consumed within 3–4 weeks of opening. If stored in the freezer, blue cheese can last indefinitely, although freezing may alter its texture and appearance. It is recommended to cut the cheese into pieces no larger than half a pound each before freezing.
It is important to check blue cheese for any signs of spoilage before consuming it. If the cheese is slimy, gritty, or has fuzzy white, green, pink, or grey spots, it has likely gone bad and should be discarded. Additionally, if the cheese develops a strong odour similar to ammonia, it may be spoiled. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
Unraveling Blue Cheese's Unique Taste: The Organism Behind It
You may want to see also
Blue cheese is made in labs and production facilities, not caves
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. While the folklore of blue cheese suggests that it was discovered by accident, modern cheesemaking involves a highly controlled and intentional process.
Blue cheese is made using cultures of Penicillium, a type of mould that is responsible for its distinct taste, smell, and appearance. Penicillium is added after the curds have been drained and formed into wheels. The main method of making blue cheese is a piercing method, where stainless steel needles create crevices to allow oxygen to interact with the cultures in the cheese and facilitate the growth of the blue mould from within. This mould is from one or more strains of the genus Penicillium, but they are not the same strains used to make antibiotics.
While blue cheese is often associated with being made in caves, most store-bought blue cheeses today are produced in labs and hygienic facilities. In these controlled environments, cheesemakers simulate the dark and damp conditions of caves to prevent the growth of dangerous moulds, fungi, and bacteria. This ensures the safety and quality of the final product.
The process of making blue cheese involves specific steps to create its unique characteristics. After the curds are ladled into containers and formed into wheels, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens, a bacteria responsible for the cheese's aroma. The curds are then knit into moulds to form cheese loaves, and whey drainage is promoted by inverting the moulds frequently. Salt is added to enhance flavour and act as a preservative through brine or dry salting. Finally, the cheese is aged for 2-3 months to allow for flavour development before it is ready for consumption.
Blue cheese can be made from cow, goat, sheep, or even buffalo milk, and the diet of these animals can create variations in the cheesemaking process. The cheesemaker also influences the final product through factors such as the amount of piercing, the ripening process, and any additional treatments applied during development.
Enhancing Blue Cheese: Encrusting Techniques for a Flavorful Kick
You may want to see also
Frequently asked questions
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume.
The prevailing legend of blue cheese's discovery revolves around a shepherd in the Rouergue region of southern France. The shepherd left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. Months later, he found his lunch covered in a thick layer of mould. Feeling adventurous, he took a bite. The mould that had formed on his cheese was Penicillium roqueforti, a non-toxic variety of mould.
Blue cheese is made by mixing Penicillium roqueforti mould spores with 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. The cheese is then left to age for 2–3 months before it’s ready to eat.
Blue cheese is a nutrient-dense food that is particularly high in calcium. It also contains vitamins and minerals that help maintain proper immune system functioning. A 2016 study found that consuming blue cheese may be associated with improved heart health and increased longevity. However, people should consume blue cheese in moderation due to its high fat, calorie, and sodium content.
