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Blue Cheese Fermentation

Blue Cheese Fermentation. Rachel Loeffler. Procedure for making Blue Cheese. To make blue cheese you first need to make farmer’s cheese. Ingredients needed: drained curds from “Farmer’s Cheese”

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Blue Cheese Fermentation

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  1. Blue Cheese Fermentation Rachel Loeffler

  2. Procedure for making Blue Cheese • To make blue cheese you first need to make farmer’s cheese. • Ingredients needed: • drained curds from “Farmer’s Cheese” • 1 teaspoon of uncontaminated Saga bleu cheese (or any other selected bleu cheese used as an inoculum). • Process used: • Start with drained curds from farmer’s cheese. • Sprinkle on salt. • Blend ingredients together to create the inoculum. • Pour inoculum over salted curds. • Press the curds lightly together and let sit overnight. • Drill holes to create holes for the growth of mold. • Wrap cheese in a handkerchief and place on a rack in a freezer. • Allow to sit and let the cheese age.

  3. Fungi • Bleu cheese is produced by Penicilliumroqueforti, the blue mold, which creates the veins within the cheese as it grows.

  4. Penicillium Roqueforti Penicillium roqueforti is fungus used in cheese manufacture. It is widespread in nature and can be isolated from soil, decaying organic substances and plant parts. This has been found in blue cheeses and other flavoring agents ever since around 50 AD.

  5. Fermentation Process • Dairy fermentations like blue cheese involve the conversion of lactose to lactic acid through several phases. • Lactococcus bacteria immediately begins producing lactic acid, lowering pH, and then creating conditions for the growth of Lactobacillusbacteria. • Many cheeses are also surface ripened by molds, yeast, or other bacteria that significantly alter the flavor. • A mixture of food fat, salt and water is pasteurized and fermented with lipase and Penicillium roqueforti spores, and the fermented mixture is mixed with a retentate produced by ultra filtration of a milk product. • The fermentation equation is C6H12O6 2C3H6O3+2ATP.

  6. Blue Cheese History • Blue cheese has reportedly been discovered by accident. • It used to be aged in caves because they were in temperature controlled environments and moisture controlled environments. • Mold was free to grow throughout the cheeses and give off a distinct smell. • Blue cheese’s name did not originate from anywhere but it is called “blue cheese” basically for its appearance. • There are different types of blue cheese such as Roquefort, Gorgonzola, and Stilton. • Gorgonzola is the supposedly the oldest being discovered around 879 AD.

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