Blue cheese. It’s a love-it-or-hate-it kind of food. Its pungent aroma, salty bite, and creamy texture make it a culinary adventure for some, while its distinctive appearance can be off-putting to others. The most striking feature of blue cheese, of course, is its network of blue-green veins and pockets. But what exactly are those blue chunks? The answer, surprisingly, is mold. But not just any mold – a carefully cultivated, food-safe, and flavor-enhancing variety.
The Role of *Penicillium* in Blue Cheese Production
The star of the blue cheese show is a specific type of mold from the Penicillium genus, most commonly Penicillium roqueforti. This mold is not a random contaminant; it’s deliberately introduced during the cheesemaking process. Think of it as a key ingredient, as crucial to the final product as milk and rennet. It’s responsible for the characteristic blue veins, the unique flavor profile, and even the texture of blue cheese.
How *Penicillium roqueforti* Works Its Magic
The process begins with inoculating the milk, curds, or the cheese itself with Penicillium roqueforti spores. This can be done in several ways, from adding the mold directly to the milk before curdling to spraying the mold onto the formed cheese. Once the cheese is formed, it’s pierced with needles. This piercing isn’t just for show; it creates air channels within the cheese. The mold needs oxygen to grow and flourish. These air channels allow the Penicillium roqueforti to spread throughout the cheese, creating those iconic blue veins.
The mold then gets to work. It consumes the lactic acid in the cheese, which helps to raise the pH and contribute to the creamy texture. More importantly, the mold produces enzymes that break down fats and proteins. This breakdown is what gives blue cheese its characteristic flavors. The lipases, enzymes that break down fats, produce free fatty acids that contribute to the sharp, pungent, and sometimes slightly metallic taste. The proteases, enzymes that break down proteins, contribute to the creamy, almost spreadable texture.
Different *Penicillium* Species, Different Flavors
While Penicillium roqueforti is the most common mold used in blue cheese production, other Penicillium species are sometimes employed. For example, Penicillium glaucum is used in some varieties of blue cheese, offering a slightly different flavor profile. The specific strain of Penicillium used, along with factors like the type of milk, aging conditions, and cheesemaking techniques, all contribute to the unique character of each type of blue cheese.
The Safety of Mold in Blue Cheese
One of the most common questions people have about blue cheese is whether it’s safe to eat mold. The answer, in the case of blue cheese, is a resounding yes. The Penicillium roqueforti mold used in blue cheese is specifically cultivated for food production and is considered safe for human consumption.
Good Mold vs. Bad Mold
It’s important to understand that not all mold is created equal. There are thousands of different types of mold, and some are indeed harmful. These harmful molds can produce mycotoxins, which are toxic substances that can cause illness. However, Penicillium roqueforti is not one of those molds. It’s been used in cheesemaking for centuries and has a long track record of safety.
The key difference is in the type of mold and the controlled environment in which it’s grown. In blue cheese production, the Penicillium roqueforti mold is carefully cultivated and monitored to ensure its safety and quality. The cheesemaking process itself, including the salting and aging of the cheese, also helps to inhibit the growth of undesirable molds and bacteria.
Allergies and Sensitivities
While Penicillium roqueforti is generally safe for consumption, some individuals may experience allergic reactions or sensitivities. These reactions are rare, but they can occur. If you have a known mold allergy, it’s best to exercise caution when consuming blue cheese and other mold-ripened cheeses.
A World of Blue Cheese Varieties
Blue cheese isn’t a monolithic category. There are many different types of blue cheese, each with its own unique characteristics and flavor profile. These variations are due to differences in the type of milk used, the specific strain of Penicillium, the cheesemaking techniques, and the aging process.
Roquefort: The King of Blue Cheese
Perhaps the most famous blue cheese is Roquefort. This cheese is made from sheep’s milk and aged in the natural caves of Roquefort-sur-Soulzon, France. The unique environment of these caves, with their specific temperature and humidity, contributes to the distinctive flavor and texture of Roquefort cheese. Roquefort is known for its sharp, tangy, and slightly peppery flavor. It has a creamy, crumbly texture and a network of vibrant blue veins.
Gorgonzola: Italy’s Creamy Delight
Gorgonzola is another popular blue cheese, originating from Italy. It’s made from cow’s milk and has a milder, creamier flavor than Roquefort. There are two main types of Gorgonzola: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy). Gorgonzola Dolce is aged for a shorter period and has a softer, creamier texture and a milder, slightly sweet flavor. Gorgonzola Piccante is aged for a longer period and has a firmer, more crumbly texture and a sharper, more pungent flavor.
Stilton: England’s Blue Gem
Stilton is an English blue cheese made from cow’s milk. It has a protected designation of origin (PDO), meaning that it can only be produced in certain regions of England using traditional methods. Stilton is known for its rich, creamy texture and its complex, savory flavor with hints of nuts and spice. It has a network of blue veins that are less pronounced than those in Roquefort.
Other Notable Blue Cheeses
Beyond these well-known varieties, there are many other excellent blue cheeses to explore. These include:
- Bleu d’Auvergne: A French blue cheese made from cow’s milk with a strong, pungent flavor.
- Danish Blue: A creamy, slightly salty blue cheese made from cow’s milk in Denmark.
- Cashel Blue: An Irish blue cheese made from cow’s milk with a mild, creamy flavor.
Enjoying Blue Cheese: Tips and Pairings
Blue cheese is a versatile ingredient that can be enjoyed in a variety of ways. It can be served on its own as part of a cheese board, crumbled over salads, melted into sauces, or used as a topping for pizzas and burgers.
Serving Suggestions
When serving blue cheese, it’s best to bring it to room temperature for about 30 minutes before serving. This will allow the flavors to fully develop. Blue cheese pairs well with a variety of accompaniments, including:
- Fruits: Apples, pears, grapes, and figs all complement the tangy flavor of blue cheese.
- Nuts: Walnuts, pecans, and almonds provide a crunchy contrast to the creamy texture of blue cheese.
- Honey: The sweetness of honey balances the saltiness of blue cheese.
- Crackers and Bread: Choose crackers or bread that are relatively neutral in flavor so they don’t overpower the blue cheese.
Wine Pairings
Blue cheese also pairs well with a variety of wines. The best wine pairings depend on the type of blue cheese and your personal preferences. However, some general guidelines include:
- Sweet Wines: Sweet wines like Sauternes or Port complement the saltiness and pungency of blue cheese.
- Bold Red Wines: Bold red wines like Cabernet Sauvignon or Syrah can stand up to the strong flavors of blue cheese.
- White Wines: Crisp white wines like Sauvignon Blanc or Riesling can provide a refreshing contrast to the richness of blue cheese.
Ultimately, the best way to enjoy blue cheese is to experiment and find your own favorite pairings. Don’t be afraid to try different combinations of flavors and textures to discover what you like best.
In conclusion, the blue chunks in blue cheese are a result of the growth of beneficial molds, primarily Penicillium roqueforti. These molds are carefully cultivated and play a crucial role in developing the unique flavor, texture, and aroma of blue cheese. Blue cheese is safe to eat and offers a wide range of varieties to explore, each with its own distinct characteristics. So, the next time you encounter those blue veins, remember that they are not a sign of spoilage, but rather a testament to the art and science of cheesemaking.
What exactly are those blue chunks in blue cheese?
The blue or greenish-blue veins and spots found in blue cheese are colonies of Penicillium mold. Specifically, different species of Penicillium, such as Penicillium roqueforti, are used to create the distinctive flavor and appearance. These molds are carefully selected strains known for their safety and ability to produce unique flavors through enzymatic activity.
These molds are not simply contaminants; they are deliberately introduced into the cheese-making process. Once introduced, they grow and spread throughout the cheese, creating the characteristic veining and contributing significantly to the cheese’s complex flavor profile. The exact flavor notes produced depend on the specific strain of Penicillium used and the conditions under which the cheese is aged.
Are the blue molds in blue cheese safe to eat?
Yes, the blue molds found in blue cheese are generally considered safe to eat. The species of Penicillium used in blue cheese production are specifically chosen for their non-toxic properties and contribution to flavor. These molds have been used in cheesemaking for centuries without causing widespread health issues.
However, it’s crucial to note that not all molds are safe for consumption. Wild or unknown molds can produce mycotoxins, which are harmful substances. This is why it’s important to only consume mold that is part of commercially produced and regulated blue cheese, as the specific mold strains and cheesemaking processes are designed to ensure safety.
How does the mold get inside the blue cheese?
The Penicillium mold is introduced into the cheese-making process in a few different ways, depending on the cheesemaker’s preference. One common method involves directly injecting the mold spores into the cheese curds before they are pressed and aged. This ensures the mold is distributed throughout the interior of the cheese.
Another method is to add the spores to the milk at the beginning of the cheesemaking process. As the cheese ages, small holes are often pierced into the cheese. These holes allow oxygen to enter, creating an environment conducive to mold growth and causing the characteristic blue veins to develop.
What does the blue mold in blue cheese taste like?
The blue mold in blue cheese contributes a distinct, pungent, and sometimes spicy flavor. The taste can range from mildly tangy to intensely sharp, depending on the type of blue cheese and its age. Many describe the flavor as earthy, salty, and slightly metallic.
The mold’s flavor is a result of its enzymatic activity, which breaks down proteins and fats in the cheese. This process releases various volatile compounds that contribute to the cheese’s overall aroma and taste. The flavor is also affected by the milk used (cow, sheep, or goat), the aging process, and other factors.
Is there a difference between the blue mold in different types of blue cheese?
Yes, there is a significant difference between the blue mold in different types of blue cheese. While all blue cheeses use Penicillium mold, different species and strains are used in different varieties. For example, Roquefort uses Penicillium roqueforti, while Gorgonzola often uses Penicillium glaucum.
These different species and strains result in variations in flavor, texture, and appearance. Some molds produce a more intense, pungent flavor, while others are milder and creamier. The aging process and type of milk also play a role in the final characteristics of the cheese.
Can I remove the blue mold from blue cheese if I don’t like it?
Yes, you can remove the blue mold from blue cheese if you don’t enjoy its taste. While the mold is a characteristic part of the cheese, it is perfectly acceptable to cut away the veined sections. The remaining cheese will still retain some of the flavor imparted by the mold, but it will be less intense.
Keep in mind that removing the mold will alter the cheese’s overall texture and flavor profile. You may find that the remaining cheese is blander or drier. If you are consistently removing the mold, you might consider exploring milder blue cheese varieties or other types of cheese altogether.
How should I store blue cheese to keep the blue mold at its best?
To properly store blue cheese and maintain the quality of the blue mold, it’s best to wrap it loosely in parchment paper and then store it in a container in the refrigerator. The parchment paper allows the cheese to breathe, preventing it from becoming overly moist while still protecting it from drying out. The container helps to contain the strong aroma of the cheese.
Avoid wrapping blue cheese in plastic wrap, as this can trap moisture and lead to the development of unwanted bacteria or mold growth. Storing blue cheese at a consistent temperature of around 35-45°F (2-7°C) will also help to preserve its flavor and texture. Properly stored blue cheese can last for several weeks in the refrigerator.