Blue cheeses

Blue cheese is a type of cheese that has had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey, or blue-green mold. The process of making blue cheese includes the introduction of Penicillium roqueforti or Penicillium glaucum spores, either by injecting them into the cheese or by mixing them into the curds. This results in the characteristic flavor and appearance associated with blue cheese. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled, or melted into or over foods.

History

The history of blue cheese goes back to the 7th century, where it is believed to have been discovered accidentally in the caves of Roquefort, France. According to legend, a young shepherd, distracted by a beautiful maiden, left his lunch of bread and cheese in a cave. Upon his return months later, he discovered that the cheese had transformed, veined with blue mold. The caves in Roquefort had the perfect conditions for the growth of the mold Penicillium roqueforti, which is now used worldwide for the production of blue cheese.

Varieties

There are several varieties of blue cheese, each with its unique characteristics, including:

• Roquefort: Considered one of the world's best blue cheeses, Roquefort is made from sheep's milk in the south of France and has a white, tangy, crumbly paste veined with blue mold.
• Gorgonzola: Originating from Italy, Gorgonzola can range from soft and creamy to firm, depending on its age. It has a distinct blue veining and a slightly sweet taste.
• Stilton: An English cheese, Stilton is known for its rich and complex flavor profile. It is the only British cheese to have a certification trademark and PDO status.
• Danish Blue (Danablu): A strong, blue-veined cheese made from cow's milk, Danish Blue is creamy and semi-soft in texture.
• Bleu d'Auvergne: From France, this cheese is made from cow's milk and is known for its creamy texture and spicy taste.

Production

The production of blue cheese involves several steps. First, milk is pasteurized and then inoculated with cultures that help the cheese develop its specific flavor and texture. Penicillium spores are added, and the curd is cut, stirred, and drained. The cheese is then shaped and salted before being aged. During the aging process, the cheese is periodically pierced with stainless steel needles to allow air to enter and promote the growth of the Penicillium mold, which forms the veins.

Culinary Uses

Blue cheese is versatile in the kitchen and can be used in a variety of dishes. It is often crumbled over salads, melted into sauces, or served alongside fruits and nuts on a cheese board. Blue cheese dressing is a popular condiment for salads and buffalo wings.

Health Benefits and Risks

Blue cheese is a source of nutrients, including protein, calcium, and vitamins A and D. However, it is also high in sodium and saturated fat. People with a penicillin allergy should avoid blue cheese due to the presence of Penicillium mold.

See Also

• Cheese
• Fermentation (food)
• Mold in food