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'{{Use American English|date=March 2015}} {{Refimprove|date=March 2011}} {{For|the salad dressing and dipping sauce|blue cheese dressing}} [[File:Bleu de Gex.jpg|thumb|[[Bleu de Gex]], a creamy, semi-soft blue cheese made in the [[Jura (département)|Jura]] region of [[France]]]] [[File:Cheese 15 bg 050306.jpg|thumb|[[Gorgonzola (cheese)|Gorgonzola]], a veined blue cheese from Italy]] '''Blue cheese''' is a general classification of [[cheese]]s that have had cultures of the [[mold]] ''[[Penicillium]]'' added so that the final product is spotted or veined throughout with [[blue]], blue-grey, blue-green, or blue-brown mold and carries a distinct smell, either from that or various specially cultivated bacteria. Only freaks eat blue cheese.Some blue cheeses are injected with [[spore]]s before the [[curds]] form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a [[cave]]. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods. In the [[European Union]], many blue cheeses such as [[Roquefort cheese|Roquefort]], [[Danish Blue|Danablu]], [[Cabrales cheese| Cabrales]], [[Gorgonzola cheese|Gorgonzola]] and Blue [[Stilton cheese|Stilton]] carry a [[protected designation of origin]], meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's [[Appellation d'Origine Contrôlée]] and Italy's [[Denominazione di Origine Protetta]]. Blue cheeses with no protected origin name are designated simply "blue cheese". The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium ''[[Brevibacterium linens]]'' is responsible for the smell of many blue cheeses,<ref>{{cite journal |author1=Deetae P |author2=Bonnarme P |author3=Spinnler HE |author4=Helinck S |title=Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses |journal=Appl. Microbiol. Biotechnol. |volume=76 |issue=5 |pages=1161–71 |date=October 2007 |pmid=17701035 |doi=10.1007/s00253-007-1095-5 }}</ref> as well as foot [[odor]] and other human body odors.<ref>[http://www.bmj.com/content/312/7038/1105.1.full?login_referer=http://www.bmj.com/content/312/7038/1105.1.extract the''bmj'']</ref> ==History== Blue cheese is believed to have been discovered by accident, when cheeses were stored in naturally temperature and moisture-controlled caves, which happened to be favorable environments for many varieties of harmless mold. [[Roquefort (cheese)|Roquefort]] is mentioned in texts as far back as 79 AD.<ref name="5menus">{{cite book|author1=Howard Belton|title=A HISTORY OF THE WORLD IN FIVE MENUS|date=13 Mar 2015|publisher=AuthorHouse|isbn=978-1481791946|accessdate=27 March 2015}}</ref> [[Gorgonzola (cheese)|Gorgonzola]] is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century.<ref name="5menus">{{cite book|author1=Howard Belton|title=A HISTORY OF THE WORLD IN FIVE MENUS|date=13 Mar 2015|publisher=AuthorHouse|isbn=978-1481791946|accessdate=27 March 2015}}</ref> [[Stilton (cheese)|Stilton]] is a relatively new addition becoming popular sometime in the early 1700s.<ref name="5menus">{{cite book|author1=Howard Belton|title=A HISTORY OF THE WORLD IN FIVE MENUS|date=13 Mar 2015|publisher=AuthorHouse|isbn=978-1481791946|accessdate=27 March 2015}}</ref> Many varieties of blue cheese that originated subsequently, such as the 20th century [[Danablu]] and [[Cambozola]], were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive due to either cost or politics. ==Nutritional information== 100 g of generic blue cheese contains the following nutritional values according to the USDA:<ref>[http://ndb.nal.usda.gov/ndb/foods/show/4?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup= National Nutrient Database for Standard Reference Release 27 - Basic Report: 01004, Cheese, blue]</ref> *Calories: 353 *Fat: 28.74 grams *Carbohydrates: 2.34 grams *Fiber: 0 grams *Protein: 21.40 grams ==Production== Similarly to other varieties of cheese, the process of making blue cheese consists of six standard steps, as well as further additions that give this blue-veined cheese its unique properties. The first step is acidification where a starter culture is added to milk in order to change lactose to lactic acid, thus changing the acidity of the milk and turning it from liquid to solid. The next step is coagulation, where Rennet, a mixture of rennin and other material found in the stomach lining of a calf is added to solidify the milk further. Following this, thick curds are cut typically with a knife to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will become. Salt is then added to provide flavor as well as to act as a preservative so the cheese does not spoil. Next, the cheese is given its form and further pressed with weights if necessary to expel any excess liquid. The final step is ripening the cheese by aging it. The temperature and the level of humidity in the room where the cheese is aging is monitored to ensure the cheese does not spoil or lose its optimal flavor and texture.<ref>Blue Cheese Production [http://cheese.about.com/od/howcheeseismade/a/make_bluecheese.htm]</ref> Blue Cheese undergoes the aforementioned steps with an added twist that gives it its unique look of blue streaks found all throughout. The blue veins are a result of adding the molds ''Penicillium roqueforti'' and ''Penicillium glaucum'' to the cheesemaking process, often introduced after the curds have been ladled into containers in order to be drained and formed into a full wheel of cheese. Although ''Penicillium roqueforti'' and ''Penicillium glaucum'' are found naturally, cheese producers nowadays use commercially manufactured ''Penicillium roqueforti'' culture that have been freeze-dried, a form of dehydration where water is evaporated from the frozen state without the transition through the liquid state, to retain their value and are activated with the addition of water. After the addition of the molds to the cheese, the next significant step is needling, which is when the wheels of blue cheese are pierced to create small openings to allow the air to enter and feed the mold cultures, thus encouraging the formation of blue veins.<ref>Blue Cheese Production [http://cheese.about.com/od/howcheeseismade/a/make_bluecheese.htm]</ref> ==See also== *[[Bleu d'Auvergne]] *[[Cabrales cheese]] *[[Cherni Vit (cheese)]] *[[Dorset Blue Vinney cheese]] *[[Fourme d'Ambert]] *[[Maytag Blue cheese|Maytag]] *[[Saint Agur Blue]] *[[Stichelton]] *[[Gorgonzola]] *[[Cabrales cheese|Cabrales]] *[[Valdeón cheese]] ==References== {{Reflist}} ==External links== {{Commons category|Blue cheese}} *[http://biology.clc.uc.edu/fankhauser/Cheese/Blue_Cheese/Blue_Cheese.htm How to make blue cheese at home] *[http://www.straightdope.com/mailbag/mbluecheese.html What makes blue cheese blue?] from ''[[The Straight Dope]]'' {{Cheese}} {{Blue cheeses}} {{DEFAULTSORT:Blue Cheese}} [[Category:Blue cheeses| ]] [[Category:Cow's-milk cheeses]]'