Blue Cheese

Cheese is a highly cherished delicacy in many parts of the world, and blue cheese is no exception. Despite its unique flavor, a lot of work and knowledge goes into making this delicious treat. This blog post will provide an in-depth look into how a blue cheese is created and eventually reaches a dinner plate.

The first part of the cheese-making process involves the initial production of raw milk. Most blue cheese is traditionally made with cow’s milk, but some producers are starting to create blue cheese with sheep’s and goat's milk. The quality of the milk is essential in the cheese-making process, as the flavors and textures of blue cheese are determined by the nutrients and chemical composition found in the milk used. Fresh, high-nutrient raw milk is usually needed for the crisp flavor of blue cheese. The best quality raw milk is free from any foreign microorganisms and rich in the essential proteins and lipids needed for proper cheese-making.

Once the raw milk has been obtained, the next step is to add cultures of bacteria to the milk. Cultures of bacteria such as lactobacillus, streptococcus, and penicillium roqueforti are added to the raw milk to both convert the natural lactose sugars into lactic acid and to create the distinct blue cheese flavor. The types of bacteria used are important, as they each have a unique role in the cheese-making process. For instance, the lactic acid bacteria convert the lactose sugars into lactic acid, which helps reduce the overall pH level of the milk. As the pH level drops, the proteins in the milk (which include casein and whey proteins) come together to form curd-like structures, which are essential for making cheese. While the lactic acid bacteria create the necessary acidity, the other two types of bacteria create the distinct blue cheese flavor. The streptococcus bacteria help to produce lactic acid while the penicillium roqueforti bacteria breaks down the fats and proteins of the cheese, producing the various blue and green veins of mold that are associated with blue cheese.

Once the appropriate bacterial cultures have been added to the milk, their activity is monitored over time to ensure the optimal amount of cheese-making transformation is taking place. The temperature of the milk is also closely monitored during this time as the ideal temperature for cheese-making ranges between 88 and 95 degrees Fahrenheit. During this stage, the cheese curds and whey separate from one another, with the whey containing the unwanted liquid waste materials while the curds contain the actual cheese. The temperature, acidity and amount of time are factors that when observed and controlled, help determine the texture, flavor and consistency of the cheese.

The next step of the cheese-making process involves the removal of the whey. The cheese curds are cut into small cubes, which helps release more of the whey from the cheese. These floating cubes are then gently stirred, allowing them to absorb more of the whey into their center and allowing the whey to separate from the cheese curds. After the majority of the whey has been removed, the cheese curds are transferred to molds and pressed into their final shapes. Depending on the desired shape of the cheese, a cheese cloth or special mold may be used to help create the hollow centers and distinctive rinds of both blue and non-blue cheese varieties.

Once the blue cheese has been formed, the next step is to move the cheese to the aging room. The aging room is usually the most crucial part of the entire cheese-making process and it is during this time that the cheese is able to develop its characteristic flavors and textures. The blue cheese is aged in a cool and humid environment that is between 35 and 55 degrees Fahrenheit with a relative humidity level between 85 to 95%. In this environment, the penicillium roqueforti bacteria that was initially added to the cheese continue to break down fats and proteins which contributes to the characteristic blue color and intense flavor of the cheese. The blue cheese also continues to release moisture into the air during the aging process, allowing for the distinct salty, tangy and sharp flavors associated with blue cheese. The length of time that the cheese is aged will determine its intensity of flavor, with the longest aged blue cheese being the most potent.

Once the blue cheese has aged for its required time, it is ready for packaging and delivery. Blue cheese is usually packaged in both a vacuum-sealed container and a special box to protect its delicate texture and maintain its unique flavor. It is then shipped to its destination, which can range from local markets to international retailers.

Once the blue cheese has reached its destination, it is then ready to be served. Depending on the type of blue cheese and the dish its used in, there are a variety of ways to enjoy blue cheese. Blue cheese can be eaten raw, used as a salad dressing, melted into dishes, or crumbled onto food to add extra flavor. The possibilities are endless, as blue cheese continues to be a highly appreciated and versatile food item.

In conclusion, blue cheese is a complex and delicate food item that requires knowledge and skill to craft to its fullest potential. From obtaining high-quality raw milk to creating the ideal aging conditions, every step of the cheese-making process has a crucial role in creating the perfect blue cheese wheel. Although there have been some advancements in the way blue cheese is produced, its traditional methods of production still remain relatively unchanged. One thing remains certain though - the unique flavor and texture of blue cheese will continue to make it a beloved food item for generations to come.