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Blue cheese
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Blue cheese
Blue cheese or bleu cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt, Austria showed that miners of the Hallstatt Period (800 to 400 BC) already consumed blue cheese and beer.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.
Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. Stilton is a relatively new addition, becoming popular sometime in the early 1700s. Many varieties of blue cheese originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses.
Similarly to other varieties of cheese, the process of making blue cheese consists of six standard steps. However, additional ingredients and processes are required to give this blue-veined cheese its particular properties. To begin with, the commercial scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor.
In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. Multiple methods can be used to achieve this. However, all methods involve the use of a freeze-dried Penicillium roqueforti culture. Although Penicillium roqueforti can be found naturally, cheese producers nowadays use commercially manufactured Penicillium roqueforti. First, Penicillium roqueforti is washed from a pure culture agar plates which is later frozen. Through the freeze drying process, water from the frozen state is evaporated without the transition through the liquid state (sublimation). This retains the value of the culture and is activated upon the addition of water.
Salt, sugar or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. This solution is first 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, sterilized, homogenized 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. Next, modified milk fat is added which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action which is essential for rapid flavor development in blue cheese. This inoculum produced by either methods is later added to the cheese curds.
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Blue cheese
Blue cheese or bleu cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt, Austria showed that miners of the Hallstatt Period (800 to 400 BC) already consumed blue cheese and beer.
According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.
Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. Stilton is a relatively new addition, becoming popular sometime in the early 1700s. Many varieties of blue cheese originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses.
Similarly to other varieties of cheese, the process of making blue cheese consists of six standard steps. However, additional ingredients and processes are required to give this blue-veined cheese its particular properties. To begin with, the commercial scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor.
In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. Multiple methods can be used to achieve this. However, all methods involve the use of a freeze-dried Penicillium roqueforti culture. Although Penicillium roqueforti can be found naturally, cheese producers nowadays use commercially manufactured Penicillium roqueforti. First, Penicillium roqueforti is washed from a pure culture agar plates which is later frozen. Through the freeze drying process, water from the frozen state is evaporated without the transition through the liquid state (sublimation). This retains the value of the culture and is activated upon the addition of water.
Salt, sugar or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. This solution is first 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, sterilized, homogenized 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. Next, modified milk fat is added which consists of milk fat with calf pre-gastric esterase. This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action which is essential for rapid flavor development in blue cheese. This inoculum produced by either methods is later added to the cheese curds.
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