Kamil Perry
Blue cheese is a beloved and highly sought-after variety of cheese, known for its sharp, salty, pungent, and incredibly delicious flavour. However, despite its popularity, some people find it challenging to get their hands on this coveted cheese. The process of crafting blue cheese is a complex and delicate endeavour, involving two phases: the culturing of spore-rich inocula and fermentation for optimal flavour. The cheese then undergoes a fermentation period of 60-90 days to develop its signature taste and texture. Additionally, the unique Penicillium roqueforti mould, essential for the characteristic blue veins, requires careful cultivation, either through natural growth in caves or modern injection methods. These factors contribute to the potential difficulty in sourcing blue cheese, but dedicated enthusiasts can explore options like Roquefort, Gorgonzola, or Stilton to satisfy their cravings.
| Characteristics | Values |
|---|---|
| History | The history of blue cheese dates back to the 7th century. |
| Legend | A young shepherd discovered blue cheese when he left his meal of bread and ewe's milk cheese in a cave for months. When he returned, the cheese had turned mouldy but tasted delicious. |
| Mould | The mould growing naturally in the cave is called "Penicillium roqueforti". |
| Production | Blue cheese is produced on a commercial scale using two phases: culturing of spore-rich inocula and fermentation. |
| Inoculum | Prepared using freeze-dried Penicillium roqueforti culture, which is later added to the cheese curds. |
| Curds | Cut into small granules and knit in moulds to form cheese loaves with an open texture. |
| Whey Drainage | Continues for 10-48 hours without pressure, with frequent inversion of moulds to promote drainage. |
| Salt | Added for flavour and preservation through brine or dry salting for 24-48 hours. |
| Ripening | Aged for 60-90 days to develop flavour and texture. Temperature and humidity are monitored during this process. |
| Popularity | Blue cheese is popular worldwide, with many countries and dairies creating their own unique varieties. |
| Taste | Blue cheese is known for its sharp, salty, pungent, and complex taste. |
| Texture | It has a creamy texture with a fruity or tangy flavour and may vary in degrees of saltiness, crumble, and crystallization. |
| Storage | Blue cheese should be refrigerated and consumed within three to four weeks. It can also be frozen for up to six months but may lose some sharpness in flavour. |
| Varieties | Popular varieties include Roquefort, Gorgonzola, Stilton, Danablu, Cambozola, Gorgonzola Dolce, and Bleu des Basques. |
| Uses | Blue cheese can be eaten by itself or spread, crumbled, or melted into various dishes, such as pasta, salads, and pizzas. |
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What You'll Learn
Blue cheese is traditionally made in caves
Blue cheese is believed to have originated in a cave, according to a popular legend. It is said that a young shepherd, or boy in some tellings, left his meal of bread and ewe's milk cheese in a cave, only to return months later to find it covered in blue mould. Despite the mould, he took a bite and discovered that it tasted even better than before. This mould, Penicillium roqueforti, is still used today to give blue cheese its distinctive flavour and appearance.
While the legend of the young shepherd may not be true, it is indeed true that blue cheese was traditionally made in caves. The mould grows naturally in these caves, and some cheesemakers around the world still produce blue cheese in this authentic way. France is known for this traditional method, and tourists can even visit these caves.
However, most modern cheesemakers have adopted a more contemporary approach to producing blue cheese. Instead of relying on natural mould growth, they inject the mould directly into the cheese to ensure consistent distribution throughout each piece. Oxygen is injected sporadically to create air tunnels, allowing the mould to grow inside the cheese and develop its signature flavour and blue veins as it ages.
The process of making blue cheese typically involves two phases: the culturing of suitable spore-rich inocula and fermentation for maximum flavour. While multiple methods can be employed, they all involve the use of freeze-dried Penicillium roqueforti culture. This mould is first washed from pure culture agar plates and then frozen, undergoing freeze-drying to retain its value. When water is added to reactivate the culture, it is ready to be added to the cheese.
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Modern methods involve injecting mould into cheese
Modern methods of blue cheese production involve inoculating the cheese with mould to ensure consistency throughout each piece. This is a departure from the traditional method, which involves letting the mould grow naturally on the cheese, as in the legendary discovery of blue cheese.
The mould used in modern production is typically Penicillium roqueforti, a variety of mould from the same family as the antibiotic penicillin. To create the inoculum, Penicillium roqueforti is first washed from pure culture agar plates and then frozen. The freeze-drying process involves sublimating the water from the frozen state without transitioning through the liquid state, preserving the culture's value. The addition of water reactivates the culture.
Multiple methods can be used to inoculate the cheese with mould, but all involve the use of freeze-dried Penicillium roqueforti culture. Some varieties of blue cheese are injected with spores before the curds form, while others have spores mixed in with the curds after they have formed. Oxygen is injected sporadically throughout each wheel of cheese to create air tunnels for the mould to grow inside, developing the cheese's distinctive flavour and blue veins as it ages.
The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give it its particular properties. After the mould inoculation phase, the second phase of commercial-scale production involves the fermentation of the cheese for maximum, typical flavour. The curds are then knit into moulds to form cheese loaves with an open texture, and whey drainage continues for 10–48 hours without applying pressure. Salt is added as a flavour enhancer and preservative, and the cheese is then aged for 60–90 days to ripen and develop its flavour.
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It is made from cow, goat or sheep's milk
Blue cheese is made from cow's milk, goat's milk, or sheep's milk. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties.
Firstly, raw milk is mixed and pasteurized at 72 °C (162 °F) for 15 seconds. Then, acidification occurs: a starter culture, such as Streptococcus lactis, is added to change lactose to lactic acid, thus changing the acidity of the milk and turning it from liquid to solid. The next step is coagulation, where rennet, a mixture of rennin and other material found in the stomach lining of a calf, is added to solidify the milk further.
Following this, thick curds are cut, typically with a knife, to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will become. Then, the curd granules are knit in molds to form cheese loaves with a relatively open texture. Next, whey drainage continues for 10–48 hours, with no pressure applied, but the molds are inverted frequently to promote this process.
Salt is then added to provide flavor and act as a preservative so that the cheese does not spoil. 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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It is pungent and salty
Blue cheese is known for its sharp, pungent, and salty taste. This distinct flavour profile is the result of a specific mould, known as Penicillium roqueforti, which is added to the cheese during production. The mould is responsible for the characteristic blue veins and gives the cheese its strong, complex aroma and salty tang.
The process of making blue cheese involves two main phases: the culturing of spore-rich inocula and fermentation for maximum flavour. During the first phase, a Penicillium roqueforti inoculum is prepared, which involves using a freeze-dried culture of the mould. This mould is then added to the cheese curds, which are then formed into cheese loaves with an open texture.
Salt is added during the whey drainage process, which not only enhances the salty flavour but also acts as a preservative, helping to prevent spoilage. The salt is applied through brine salting or dry salting for 24 to 48 hours.
The final step in creating blue cheese is the ripening process, where the cheese is aged. During this period, the cheese develops its signature blue cheese flavour, which can take 60 to 90 days. The temperature and humidity levels are carefully monitored to ensure the cheese ages optimally without spoilage.
While blue cheese is known for its pungency and saltiness, these characteristics can be off-putting to some. However, for those who acquire a taste for it, blue cheese becomes a beloved delicacy. The mouldy cheese is safe to consume and offers a unique sensory experience with its strong aroma and sharp, salty taste.
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It is safe to eat, but can go bad
Blue cheese is made from cow's, goat's, or sheep's milk and is known for its sharp, salty, pungent, and unique flavour. The distinctive taste and scent of blue cheese come from the edible mould called Penicillium roqueforti, which is added to the cheese curds. This mould is from the same family as the antibiotic penicillin.
While blue cheese is safe to eat, it can go bad just like any other cheese. Blue cheese is typically aged in a temperature-controlled environment, such as a cave, to ensure that it does not spoil. However, if not stored properly, blue cheese can spoil and develop undesirable moulds. To prevent this, it is recommended to wrap blue cheese in parchment or wax paper and store it in the refrigerator.
When purchasing or consuming blue cheese, it is important to inspect it for any signs of spoilage. Fresh blue cheese already contains blue or green mould, and the creamy part of the cheese is typically white, beige, or yellow. If the creamy part of the cheese turns pink, brown, or green, or if the surface appears slimy or fuzzy, it is an indication that the cheese has spoiled. Additionally, if the cheese has an ammonia-like smell or a strong, biting taste, it is likely spoiled and should be discarded.
While tasting a small amount of spoiled blue cheese is usually not harmful, it is still recommended to err on the side of caution and avoid consuming spoiled food whenever possible. To extend the shelf life of blue cheese, it can be stored in the freezer, although this may alter its taste and texture slightly. Proper storage and handling of blue cheese are crucial to ensure its safety and maintain its distinctive flavour and quality.
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Frequently asked questions
Blue cheese is not hard to find. In fact, it is very popular around the world, with many countries and dairies creating their own unique varieties.
You can find blue cheese in most grocery stores or specialty cheese shops.
Some popular types of blue cheese include Roquefort, Gorgonzola, Stilton, Danablu, Cambozola, and Bleu des Basques.
Blue cheese can go bad just like any other cheese. Signs that blue cheese has spoiled include a slimy or gritty texture, an ammonia smell, or the presence of grey, green, pink, or white mold.
