In general, food goes bad as long as it becomes moldy. However, blue cheese is an exceptional case. The cheese artisans deliberately add mold to it. And the mold creates a strong flavor that is different from ordinary cheese and is loved by many diners. Let’s learn about this unusual food!
Table of Contents
What Is Blue Cheese?
Blue Cheese is cheese that involves mold Penicillium in the production, which gives the iconic blue, green or gray spots or veins throughout the cheese, hence the name.
It is generally aged in a temperature-controlled environment. After fermentation, some mold and bacteria grow on the cheese which generates a strong and tangy smell with a sharp and salty flavor. Yet, there are many different types of blue cheese with different characteristics, and we will discuss them below.
How Blue Cheese Is Made?
The manufacturing process of blue cheese is similar to other types of cheese, but with an additional ingredient and step that alters the cheese overwhelmingly. Likewise, it involves the seven standard steps, but plus the addition of mold Penicillium.
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Step 1: Preparing Milk
The milk for making blue cheese can be cow’s, goat’s or sheep’s. Typically, the cheesemakers will pasteurize the milk.
Step 2: Acidification
Secondly, the cheese makers add a starter culture to produce lactic acid bacteria, and hence lactic acid. Consequently, the milk becomes more acidic and starts curdling.
Step 3: Coagulation
Next, rennet is added which are enzymes found in the stomach of cud-chewing animals. This is to further curdle the milk.
Step 4: Separate curds and whey
Whey is the liquid remaining after coagulation. More whey results in a softer cheese. To produce an appropriate texture, the cheesemakers will cut the curds with a knife to release a certain amount of whey.
Step 5: Shaping
The cheese makers then ladle curds into a mold which helps forming shape, usually in a wheel shape.
Step 6: Salting
Salting can be carried out at any step of cheesemaking. It can be dry salting or brining, both delivers flavor and helps preserve the cheese from spoilage.
Step 7: Adding mold Penicillium
After that, the main character of blue cheese—Penicillium, is sprinkled on the cheese and cheesemakers will spike the cheese with long needles. The idea is to allow oxygen to pass through and thus the mold grow, which creates veins along it. There are two common molds for making blue cheese, they are Penicillium roqueforti and Penicillium glaucum, depending on the varieties.
Step 8: Aging
Aging is an essential step which allows the mold to grow and generate the signature blue veins as well as the distinctive smell and flavor. It is aged under a room where the temperature and humidity level are strictly controlled. Generally speaking, the temperature is at 46-50°F (8-10°C) with a relative humidity of 85-95%.
At the early stage of this process, the cheesemakers will puncture the cheese in order to let the oxygen flow in and facilitate the growth of the mold. This ripening period typically needs 60 to 90 days.
In fact, this is the second fermentation while the initial fermentation is at the step of acidification. As the pH value decreases caused by the production of lactic acid, the lactic acid bacteria are killed. Along with the rise of pH, enzymes in the molds responsible for lipolysis and proteolysis (breakdown of fat and protein) become more active and continue to ferment the cheese. The break-down products contribute to its strong smell and rich taste by microbial metabolism.
After fermentation, a blue cheese with beautiful blue veins as well as distinctive pungent aroma and flavor.
The Big Three of Blue Cheese
There are three most iconic blue cheeses in the world: Roquefort from France, Stilton from England and Gorgonzola from Italy. These three are reputed as The Big Three among all blue cheeses.
1. Roquefort (French Blue Cheese)
Roquefort is one of the most renowned blue cheeses in the world and the cheese lovers call it the King of Cheeses. It originates from Southern France with a beautiful legend. It is said that a youth was eating bread and ewes’ milk cheese for lunch. Then, he saw a pretty girl in the distance, and ran to meet her and so left the meal in a cave nearby. Few months later, he found some mold (Penicillium roqueforti) had grown on his cheese which is the first discoverage of Roquefort.
It uses raw milk of Lacaune sheep which has sturdy character and rounded flavor. Also, the Penicillium roqueforti must be produced from the natural caves of Roquefort-sur-Soulzon in France. The real Roquefort is protected by appellation d’origine contrôlée (AOC; meaning “Controlled Designation of Origin”) that guarantees the authenticity.
Roquefort is white, slightly moist and crumbly with no rind. It is recognisable by its evenly blue spots and veins across the whole body. This French blue cheese is tangy, sharp and complex with a remarkable flavor of butyric acid. It is fairly salty which makes it perfect with honey and apple, or with meat.
2. Stilton (English Blue Cheese)
Stilton comes from England and in the name of the origin—the village of Stilton. There are two varieties—Blue, that involves Penicillium mold and has blue veins; and White, which does not. Yet, it often refers to the blue one if not specifically mentioned.
Both of them are granted the status of protected designation of origin (PDO) by the EU. To use the name “Stilton”, it must use pasteurised local cow’s milk, and is produced in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire.
This English Blue Cheese has pleasingly marble-like blue streaks all over the body. It is semi-soft and crumbly while tastes stout, intense, bold and rich. It starts with creamy and nutty notes and then comes with a salty finish which enriches the whole experience. Pasta, risotto, walnut, apple and honey are good partners with Stilton Cheese.
3. Gorgonzola (Italian Blue Cheese)
Gorgonzola Cheese takes its name from the region from which it originates, Gorgonzola, Milan. It is made from cow’s milk with a reddish gray rind and evenly distributed blue veins. Moreover, it tends to be soft, buttery and mushroomy. The flavor of this Italian blue cheese is usually milder than most of the other blue cheeses and so the public accept it more easily. Young Gorgonzola is creamy and slightly acidic while the old one is stronger and pungent.
Thanks to its nice blue marbling and milder flavor, it is versatile. For example, it is highly suitable to stand on a cheeseboard with honey and pistachios.
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◈ Frequently Asked Questions
1. Is Blue Cheese Mold?
Yes.
As mentioned in the above, making blue cheese involves an addition of Penicillium, a kind of mold, which creates the signature blue veins.
2. Is Blue Cheese Safe To Eat?
Yes.
Some types of mold produce toxins that are harmful to humans. However, the mold used in blue cheese production, Penicillium, does not produce toxic compounds and so it is safe to consume.
3. Is Blue Cheese Gluten Free?
Disputable.
Blue cheese has been regarded as a food to avoid on gluten-free diets. This is because traditionally, the mold used in making blue cheese is grown on bread, which contains gluten. However, most of the blue cheese makers do not use bread as medium. It is best to read the label before eating for the safest consumption.
4. Can Blue Cheese Go Bad?
Yes.
If the color of the blue cheese changes or if it smells like ammonia, it probably goes bad. This is to say that there may be non-native mold produced which may be toxic.
Summary
In short, Blue Cheese is a very special food that may not please everyone due to the intense flavor and tangy aroma. But thanks to its sharp characteristics, it is unique and makes a portion of diners addicted to it. Try once and you may be one of them!
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