Blue Cheese and Penicillium Mold
Blue cheese is made using Penicillium, a type of mold that’s responsible for its unique taste, smell, and appearance. The blue mold creates unique veins of blue or blue-green mold throughout the cheese. This mold is either injected, as with Roquefort, or mixed in with the curds, as with Gorgonzola. The mold continues to grow and evolve, changing the flavor over time. Unlike other mold, Penicillium does not produce toxins and is safe to consume. Blue cheese is high in proteins, calcium, and fat.
Blue Cheese Production and Varieties
Blue cheese sometimes called bleu cheese (French spelling) is cheese made from the milk of cows, sheep, or goats with the mold Penicillium added. This special mold creates the unique veins of blue or blue-green mold throughout the cheese. The typical appearance of the blue mold cheese varieties (also called blue-veined cheeses or simply blue cheeses) is due to the growth and development of the mold Penicillium roqueforti. Many countries and regions have developed their own types of blue mold cheeses, each with different characteristics and involving different manufacturing procedures.
Is Blue Cheese Safe to Eat?
Yes, blue cheese is safe to eat. Though it’s cultured by mold that can otherwise produce toxins, the acidity, salinity, and moisture of the cheese keep the mold from producing them. Blue cheese contains certain varieties of mold that are harmless to humans and can be enjoyed safely.