Is blue cheese (with mold) safe to eat and can be made at home

Recently I was “lucky” to purchase a package of musty cheese. But every cloud has a silver lining, I wondered why, in one case, mold is assessed as an indicator of the unsuitability of the product, and in the other - sophistication. The consciousness that fresh and healthy food cannot be moldy is ingrained in our heads. Then what about blue cheeses, which have long gained immense popularity among gourmets? In this article, we will take a closer look at the famous blue cheese and find out if it is possible to cook it at home.

Is mold dangerous

Dangerous molds are those that produce mycotoxins and aflatoxins. These toxins can negatively affect our respiratory system and, in some cases, even act as carcinogens. But not all molds produce harmful toxins. Special types of mold Penicillium Roqueforti and Penicillium Glaucum, which are used to make blue cheeses, do not produce harmful substances … The combination of acidity, salinity, humidity, temperature and oxygenation creates an environment far from the production of harmful toxins. Moreover, P. Roqueforti and P. Glaucum have antibacterial properties and help fight pathogens.

Unfortunately, the major food manufacturers, having processed the minds of several human generations, have assured us that only a homogeneous structure in vacuum packaging with a large corporate logo guarantees safety. And a moldy, rustic, unusual home-made product is tantamount to uncontrolled unsanitary conditions. But we understand that artisan products, on the contrary, are healthier than highly processed foods.

Blue mold has a unique effect on cheese. Mold dramatically accelerates two processes: proteolysis (breakdown of proteins) and lipolysis (breakdown of fats). As a result, the cheese acquires a special structure and a strong pungent aroma. The taste of cheese cannot be compared to anything else.

Cooking technology

Before moving on directly to cooking, let's touch on the important aspects of this process.

Blue mold grows only for a certain period of time - the maturation of the cheese. Since mold needs a special acidity, it cannot develop in a cheese that is too young and still sour. At the same time, mold grows due to nutrients that are not available in sufficient quantities in already mature cheese.

Mold spores are highly contagious to other cheeses. Therefore, one should limit blue cheeses from other types of cheeses during this sensitive period.

The proper growth of mold is ensured by the access of a large amount of oxygen. Therefore, the cheese is pierced with a massive needle or knitting needle so that oxygen flows into the cheese through the channels formed. Breathable mold begins to grow from the center of the head to its surface, creating a beautiful contrast between the blue veins and the marbled color of the cheese itself. Cheese makers repeat the puncture procedure daily for a week or two.

The cheese is then wrapped in foil, thereby preventing uncontrolled mold growth. The cheese is placed at a cooler temperature, allowing the mold to create a deep complex structure, aroma and flavor. In some cases, this last stage can take up to several months.

Should you get involved with the mold yourself?

If you want to make cheese with noble mold at home, be prepared for difficulties. First of all, because of the cheese itself. Store cheese is unlikely to work. He is usually old enough, so blue mold does not have enough nutrients to support growth. Competition from yeast in the crust will simply prevent blue mold from growing. Therefore, it is necessary to find young cheese with or without a thin crust. Daredevils can try making their own cheese.

Do not forget about the need to create a large number of cavities inside the cheese for sufficient oxygen penetration inside. Regular puncture also carries the function of "contaminating" the cheese with mold.

If you can't find blue mold on the market, you can scrape it off moldy rye bread or other blue cheese. Although you can do it easier - grind a piece of blue cheese in a blender, adding a small amount of water and a pinch of salt to the container.

After making fun of the head of cheese, turn it on its side. This will make it easier for air to pass through the cheese. Set the air temperature to 13 ° C, humidity should be 90-95%. When the mold has grown enough, refrigerate the cheese for a few more weeks or months.

The process is quite complicated and meticulous.

Conclusion

If the general course of making blue cheese seemed interesting to you, refer to specialized sources for a more detailed explanation. Indeed, the quality of the resulting product is influenced by many additional factors, up to the nutrition of the animal that gave the milk base of the cheese.

Hopefully your homemade blue cheese will have an overwhelming reaction from its tasters.