Blue cheese. The mere mention can elicit strong reactions. Some recoil in disgust, while others salivate at the thought of its pungent aroma and complex flavors. One thing is certain: blue cheese is distinctive, even polarizing. But the question remains: is blue cheese supposed to be moldy? The answer is a resounding yes, but with crucial nuances. Understanding the types of mold, the cheesemaking process, and what constitutes desirable vs. undesirable mold is key to appreciating this culinary curiosity.
The Mold is the Magic: The Science Behind Blue Cheese
Blue cheese owes its unique character to specific types of mold, primarily those from the Penicillium genus. Unlike the mold that grows on forgotten leftovers in your refrigerator, these are carefully cultivated and introduced during the cheesemaking process to create a delicious and safe-to-eat product.
*Penicillium*: Not Your Average Mold
The Penicillium molds used in blue cheese production, such as Penicillium roqueforti and Penicillium glaucum, are specially selected strains that contribute to the cheese’s flavor, texture, and appearance. They are not the same as the molds that cause food spoilage, which can produce harmful toxins.
These molds are carefully chosen for their ability to break down fats and proteins in the cheese, releasing volatile compounds that give blue cheese its characteristic aroma and taste. The breakdown of fats, for instance, produces fatty acids, which contribute to the cheese’s sharpness and complexity.
The Cheesemaking Process: A Moldy Masterpiece
The process of making blue cheese involves several steps, each carefully controlled to ensure the desired mold growth and development. It starts with high-quality milk, usually cow’s, sheep’s, or goat’s milk, depending on the variety of cheese being made.
The milk is pasteurized (though some traditional cheesemakers use raw milk) and then inoculated with starter cultures, which help to acidify the milk and initiate the coagulation process. Rennet, an enzyme, is added to further solidify the milk into curds.
Once the curds have formed, they are cut and drained of whey. This process removes excess moisture and helps to control the cheese’s texture. Salt is then added, which not only contributes to the flavor but also helps to inhibit the growth of undesirable bacteria.
The key step in blue cheese production is the introduction of Penicillium spores. This can be done in several ways, such as adding the spores to the milk before coagulation or by injecting them directly into the curds.
After salting and inoculation, the cheese is pierced with needles. This creates air channels within the cheese, allowing oxygen to reach the Penicillium mold and promote its growth. The mold thrives in these oxygen-rich environments, creating the characteristic blue veins and spots throughout the cheese.
Finally, the cheese is aged in a cool, humid environment. During aging, the Penicillium mold continues to grow and develop, further enhancing the cheese’s flavor and texture. The length of aging varies depending on the type of blue cheese, ranging from a few weeks to several months.
Recognizing Desirable vs. Undesirable Mold
While mold is an integral part of blue cheese, not all mold is created equal. It’s important to distinguish between the desirable Penicillium mold and other types of mold that can indicate spoilage.
Characteristics of Desirable *Penicillium* Mold
Desirable Penicillium mold in blue cheese typically appears as blue, blue-green, or even grayish-green veins or spots throughout the cheese. The mold should be evenly distributed and have a slightly fuzzy or velvety texture.
The aroma of the Penicillium mold is characteristic of blue cheese – pungent, earthy, and sometimes slightly ammoniacal. The flavor should be complex and balanced, with a combination of salty, tangy, and sharp notes.
Signs of Undesirable Mold and Spoilage
Undesirable mold on blue cheese can manifest in several ways. Look out for mold that is brightly colored (pink, orange, black), slimy in texture, or has a foul or ammonia-like odor that is overwhelming. These signs suggest that the cheese has been contaminated with other types of mold or bacteria.
A change in texture can also indicate spoilage. If the cheese becomes excessively soft, mushy, or develops a sticky surface, it may be past its prime. The presence of excessive moisture or liquid pooling on the surface of the cheese can also be a sign of spoilage.
The best defense against spoilage is proper storage. Blue cheese should be stored in the refrigerator, wrapped tightly in plastic wrap or foil to prevent it from drying out and absorbing odors from other foods. It’s also a good idea to store blue cheese separately from other cheeses to prevent cross-contamination.
If you are unsure about the safety of a piece of blue cheese, it is always best to err on the side of caution and discard it. Consuming spoiled cheese can lead to food poisoning.
Different Types of Blue Cheese: A World of Flavor
The world of blue cheese is diverse, with each variety boasting unique characteristics that reflect the type of milk used, the specific Penicillium strain, and the aging process.
Roquefort: The King of Blue Cheese
Roquefort, often hailed as the “King of Blue Cheese,” is made exclusively from sheep’s milk and aged in the natural caves of Roquefort-sur-Soulzon in France. These caves provide the ideal environment for the Penicillium roqueforti mold to flourish, resulting in a cheese with a strong, pungent flavor, creamy texture, and distinctive blue veins.
Gorgonzola: Italy’s Creamy Contribution
Gorgonzola, an Italian blue cheese, comes in two main varieties: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy). Gorgonzola Dolce is younger and milder, with a creamy texture and delicate flavor. Gorgonzola Piccante is aged longer, resulting in a firmer texture and a more intense, piquant flavor. Gorgonzola is typically made from cow’s milk.
Stilton: A British Blue with Protected Status
Stilton, a British blue cheese, is made from cow’s milk and has a distinctive cylindrical shape. It is known for its rich, complex flavor, crumbly texture, and intricate blue veining. To be called Stilton, the cheese must be made in one of three counties in England: Derbyshire, Leicestershire, or Nottinghamshire.
Other Notable Blue Cheeses
Beyond these well-known varieties, there are numerous other blue cheeses to explore, each with its unique character. These include Bleu d’Auvergne (France), Cabrales (Spain), and a growing number of artisan blue cheeses produced around the world.
Enjoying Blue Cheese: Serving Suggestions and Pairings
Blue cheese can be enjoyed in a variety of ways, from simple snacking to more elaborate culinary creations.
Serving Suggestions
Blue cheese is often served as part of a cheese board, alongside other cheeses, fruits, nuts, and crackers. It can also be crumbled over salads, melted into sauces, or used as a filling for pastries and savory tarts.
Pairing Blue Cheese with Other Flavors
The strong flavor of blue cheese pairs well with a variety of other flavors. Sweet fruits like pears, apples, and figs complement the cheese’s sharpness. Honey, balsamic vinegar, and walnuts also make excellent accompaniments.
When it comes to wine pairings, blue cheese typically calls for sweet or fortified wines. Sauternes, Port, and late-harvest Riesling are all excellent choices. The sweetness of the wine helps to balance the cheese’s saltiness and sharpness.
Blue cheese can also be paired with stronger spirits, such as Scotch whisky or Cognac, for a more intense flavor experience.
In summary, the mold in blue cheese is not only expected but essential to its unique flavor and texture. Understanding the difference between desirable and undesirable mold, as well as exploring the diverse world of blue cheese varieties, can unlock a whole new level of culinary appreciation. So, embrace the mold and savor the pungent, complex flavors that make blue cheese such a captivating delicacy.
Is all blue cheese moldy?
Yes, all blue cheese inherently contains mold. The characteristic blue or green veins running through the cheese are actually colonies of specific types of mold, most commonly Penicillium species like Penicillium roqueforti or Penicillium glaucum. These molds are intentionally introduced during the cheesemaking process and are essential for developing the unique flavor, texture, and aroma profiles associated with blue cheese.
Without the introduction and growth of these molds, the cheese would simply be a different type of cheese altogether. The molds break down proteins and fats in the cheese, releasing flavorful compounds that contribute to the cheese’s distinct pungent and often salty taste. The intensity of the mold’s presence directly influences the strength and complexity of the cheese’s flavor.
What kind of mold is in blue cheese?
The primary type of mold found in blue cheese belongs to the Penicillium genus, specifically Penicillium roqueforti and sometimes Penicillium glaucum. Penicillium roqueforti is most commonly used in classic blue cheeses like Roquefort, Gorgonzola, and Stilton, while Penicillium glaucum can be used in some variations. These molds are carefully selected strains specifically cultivated for cheesemaking purposes.
These Penicillium molds are not the same as the molds that grow on spoiled food. They are safe for consumption and contribute significantly to the cheese’s flavor profile. Cheesemakers use specific techniques, such as piercing the cheese with needles, to allow oxygen to reach the interior and encourage the growth and spread of the Penicillium cultures throughout the cheese.
Is the mold in blue cheese safe to eat?
Absolutely, the mold in blue cheese is perfectly safe to eat. The Penicillium molds used in blue cheese production are specifically chosen for their safety and flavor-enhancing properties. They are not toxic or harmful to humans when consumed as part of the cheese. In fact, these molds contribute to the unique and desirable characteristics of blue cheese.
It’s important to differentiate these cheesemaking molds from the types of mold that grow on spoiled food. Those molds can produce mycotoxins and should not be ingested. However, the Penicillium molds in blue cheese are carefully controlled and monitored during the cheesemaking process to ensure safety and quality.
How is blue cheese made with mold?
The cheesemaking process for blue cheese involves several key steps that promote the growth of Penicillium mold. First, the cheesemaker adds Penicillium spores to the milk, either directly or through injection. As the cheese curd forms, the spores are distributed throughout.
Crucially, after the cheese is formed and pressed, it’s pierced with needles. These needles create air channels within the cheese, allowing oxygen to penetrate and support the mold’s growth. The cheese is then aged in a controlled environment with specific temperature and humidity levels, further encouraging the development of the blue veins and characteristic flavor.
Does the amount of mold affect the flavor of blue cheese?
Yes, the amount of mold significantly impacts the flavor of blue cheese. A higher concentration of Penicillium mold generally results in a stronger, more pungent, and more intense flavor. The mold breaks down proteins and fats, releasing compounds that contribute to the cheese’s characteristic taste and aroma.
Cheeses with less mold tend to have a milder, creamier flavor, while those with abundant mold have a sharper, more assertive taste. The distribution of the mold, whether it’s evenly dispersed or concentrated in pockets, also influences the flavor profile, creating variations in taste across the cheese.
How should blue cheese be stored to prevent unwanted mold?
Proper storage is essential to prevent the growth of unwanted, potentially harmful molds on blue cheese. Wrap the blue cheese tightly in plastic wrap or beeswax wrap to minimize exposure to air. Then, place it in an airtight container within the refrigerator’s crisper drawer, where the temperature and humidity are more stable.
Avoid storing blue cheese near strong-smelling foods, as it can absorb odors. It is normal for blue cheese to continue to develop its mold and flavors over time, but if you notice any unusual colors, textures, or smells beyond the typical blue cheese characteristics, it’s best to discard it to ensure food safety.
Can I be allergic to the mold in blue cheese?
While uncommon, allergies to the Penicillium mold in blue cheese are possible. Individuals with known allergies to other molds, such as those found in the environment, may be more susceptible. Symptoms can range from mild reactions like hives or itching to more severe reactions like difficulty breathing or anaphylaxis.
If you suspect an allergy to blue cheese, it is best to consult with an allergist for proper testing and diagnosis. They can determine the specific allergen and provide guidance on managing your allergy. In the meantime, avoiding blue cheese and other mold-ripened cheeses is recommended.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.