0
0
Gourmands and Blue Cheese
Gourmands have a deep appreciation for the diverse array of blue cheeses, distinguished by their characteristic blue-green veins running through the cheese. Blue cheeses exhibit a broad spectrum of flavor profiles, ranging from mild to strong, sweet to salty. A recent publication in the Science of Food suggests that blue cheeses may soon undergo a transformation, featuring veins of varied hues such as yellow-green, reddish-brown-pink, or varying shades of blue.
The Fungi Behind Blue Cheese
Over a decade of research into cheese fungi has led to an intriguing discovery. Traditionally, the development of mold-ripened cheeses results in blue-green varieties like Stilton, Roquefort, and Gorgonzola, each utilizing fixed strains of fungi. The University of Nottingham, co-author Paul Dyer, expresses interest in exploring the creation of novel fungal strains that offer distinct flavors and visual appearances.
Blue cheese boasts a rich history, with folklore recounting the accidental creation of Roquefort cheese in a cave. Scholars suggest that caves were favored storage sites for cheeses due to optimal temperature and humidity levels supporting benign molds. Historical evidence, such as a 2021 paleofeces analysis, further corroborates ancient blue cheese consumption practices.
Innovations in Blue Cheese Production
Manufacturing blue cheese involves typical cheese-making procedures with additional critical steps. Penicillium roqueforti, a mold dependent on oxygen exposure, plays a pivotal role in the process. This mold is introduced to the cheese, either pre-curd formation or post-curd mixing, followed by controlled aging.
Researchers have delved into the genome of P. roqueforti, offering insights into its coloration mechanisms. Genetic manipulations targeting pigment biosynthesis genes demonstrated the ability to alter spore colors without compromising flavor profiles or increasing mycotoxin levels.
Future Prospects and Taste Trials
While regulatory constraints inhibit the use of gene-deletion fungal strains in commercial cheese production, UV mutagenesis has emerged as a viable solution. This technique enables the production of non-GMO mutant fungal strains for creating blue cheeses in various colors, while preserving flavor and safety standards.
Taste trials involving volunteers revealed that individuals perceived milder flavors in lighter colored strains, contrasting with the perceived intensity in darker strains. Collaborations with local cheese makers aim to commercialize these mutant strains, exploring avenues for customizing cheese characteristics like color, growth rate, and acidity differences.
Exciting developments in the blue cheese industry hold promises for enhanced consumer experiences and innovative cheese production practices.
Image/Photo credit: source url
