What makes blue cheese blue?

What Makes Blue Cheese Blue?

Blue cheese is a type of cheese that is characterized by its distinctive blue-green veins or mold that runs through its body. But what exactly makes blue cheese blue? In this article, we’ll delve into the world of blue cheese and explore the factors that contribute to its unique color and flavor.

What is Blue Cheese?

Before we dive into the specifics of what makes blue cheese blue, let’s first define what blue cheese is. Blue cheese is a type of cheese that is made using a process called "blue mold" or "penicillium" cheese-making. This process involves introducing a type of mold, usually Penicillium roqueforti, into the cheese during the fermentation process. The mold grows within the cheese, breaking down the fats and proteins and giving the cheese its distinctive flavor and color.

The Role of Mold in Blue Cheese

The mold that is used to make blue cheese is a type of fungus that is capable of producing a range of compounds that contribute to the cheese’s flavor and color. Penicillium roqueforti, the most commonly used mold in blue cheese production, produces a number of compounds that are responsible for the cheese’s distinctive characteristics.

• Compounds produced by Penicillium roqueforti:

  • Volatile compounds: These compounds are responsible for the cheese’s pungent aroma and flavor.
  • Non-volatile compounds: These compounds contribute to the cheese’s texture and color.
  • Enzymes: These compounds break down the fats and proteins in the cheese, giving it its distinctive flavor and texture.

The Factors that Contribute to the Color of Blue Cheese

So, what exactly makes blue cheese blue? There are several factors that contribute to the cheese’s distinctive color.

• Mold growth: The growth of the mold within the cheese is the primary factor that contributes to its color. As the mold grows, it produces pigments that give the cheese its blue-green color.
• Fermentation: The fermentation process also plays a role in the cheese’s color. The breakdown of fats and proteins during fermentation can produce compounds that contribute to the cheese’s color.
• Aging: The aging process can also affect the cheese’s color. As the cheese ages, the mold can continue to grow and produce pigments, causing the cheese to darken in color.

The Effects of Aging on Blue Cheese

Aging is an important factor in the production of blue cheese. The length of time that the cheese is aged can affect its flavor, texture, and color.

• Short aging: Blue cheese that is aged for a shorter period of time (usually 2-4 weeks) will have a milder flavor and a lighter color.
• Long aging: Blue cheese that is aged for a longer period of time (usually 6-12 months) will have a stronger flavor and a darker color.

The Impact of Temperature and Humidity on Blue Cheese

The temperature and humidity of the environment in which the blue cheese is aged can also affect its color and flavor.

• Temperature: The ideal temperature for aging blue cheese is between 35°F and 45°F (2°C and 7°C). If the temperature is too high, the mold can grow too quickly, causing the cheese to become over-ripe and develop off-flavors.
• Humidity: The ideal humidity for aging blue cheese is between 80% and 90%. If the humidity is too low, the cheese can dry out and become crumbly.

Conclusion

In conclusion, the color of blue cheese is the result of a combination of factors, including the growth of mold, fermentation, aging, and environmental conditions. The type of mold used, the length of time that the cheese is aged, and the temperature and humidity of the environment can all affect the cheese’s color and flavor. By understanding these factors, cheese-makers can produce blue cheese that is rich in flavor and has a distinctive, attractive color.

Table: The Effects of Aging on Blue Cheese

Bulleted List: The Compounds Produced by Penicillium roqueforti

• Volatile compounds
• Non-volatile compounds
• Enzymes