How is Blue Cheese Safe to Eat?
Blue cheese, with its distinctive veins of mold, can be a daunting proposition for many people. After all, it’s common to associate mold with rot and decay, rather than a delicious and safe addition to a salad or cracker. However, with proper production and handling, blue cheese can be not only safe to eat, but also a nutritious and flavorful addition to a healthy diet.
The Power of Penicillium
The key to the safety of blue cheese lies in the type of mold used to create its signature veins. Penicillium roqueforti, a specific strain of mold, is responsible for the blue-green veining that gives blue cheese its unique appearance and pungent flavor. This mold is carefully introduced to the cheese during the production process, where it helps to break down the fat and protein molecules, giving the cheese its characteristic flavor and texture.
Mold Growth Control
But how do cheese makers ensure that the mold grows only where it’s supposed to, and doesn’t pose a risk to human health? The answer lies in a combination of factors:
- Temperature control: Blue cheese is typically made at a temperature range of 10-15°C (50-59°F), which slows down the growth of unwanted bacteria and other microorganisms.
- Moisture control: Cheese makers carefully control the humidity levels during the aging process to prevent excessive moisture buildup, which can encourage mold growth.
- Aging time: Blue cheese is typically aged for several months, which allows the mold to develop its distinctive flavor and texture. Longer aging times can actually reduce the risk of contamination, as the natural competition for resources among the microorganisms can help to prevent unwanted growth.
Food Safety Regulations
In addition to the careful control of mold growth, blue cheese producers must also adhere to strict food safety regulations. In the United States, for example, the FDA regulates the production of blue cheese under the Pathogen Reduction; Hazard Analysis and Critical Control Points (HACCP) Rule. This rule requires cheese makers to implement a series of controls to minimize the risk of contamination with harmful bacteria, such as Listeria monocytogenes.
How Blue Cheese is Made
So, how exactly is blue cheese made? Here’s a step-by-step overview:
- Milk selection: Milk from cows, sheep, or goats is selected for its high fat content, which is essential for creating the characteristic flavor and texture of blue cheese.
- Coagulation: The milk is coagulated with rennet, an enzyme that helps to separate the curds from the whey.
- Shaping: The curds are then shaped into their desired form, such as a wheel or a block.
- Salting: The cheese is salted to help control the growth of unwanted bacteria and to enhance the flavor.
- Mold introduction: Penicillium roqueforti is introduced to the cheese, either by injecting it into the curds or by sprinkling it onto the surface.
- Aging: The cheese is then aged, during which time the mold grows and develops its characteristic flavor and texture.
Blue Cheese Nutrition
Blue cheese is not only safe to eat, but also a nutritious addition to a healthy diet. Here are some of the key nutritional benefits:
- High in protein: Blue cheese is an excellent source of protein, making it a great option for vegetarians and vegans.
- Rich in calcium: Blue cheese is a good source of calcium, essential for maintaining strong bones and teeth.
- Good source of vitamins: Blue cheese is a good source of vitamins A, B2, and B12.
- Low in fat: While blue cheese is high in fat, much of it is in the form of conjugated linoleic acid (CLA), which has been shown to have potential health benefits.
Conclusion
In conclusion, blue cheese is safe to eat due to the careful control of mold growth and the implementation of strict food safety regulations. By understanding the production process and the nutritional benefits of blue cheese, you can enjoy this delicious and nutritious addition to your diet with confidence.