Blue Cheese (Penicillium roqueforti)
Observation
My observation took place at the Shoprite Supermarket in Wyncote, PA. This product was in a display case with other specialty cheeses. Blue Cheese is pale white in color with streaks of blue-green mold throughout.
Questions
What is submerged fermentation? How long does the submerged fermentation process take? Does freshly made blue cheese obtain its flavor immediately?
Scientific Research
Nelson, John, H. Production of Blue Cheese Flavor via Submerged Fermentation by Penicillium roqueforti, Journal of Agricultural Food and Chemistry, Vol. 8, No. 4 (1970), pp. 567-569.
Blue cheese is typically made with pasteurized whole cow's milk and cultured Penicillium roqueforti.
Submerged fermentation is the process that creates the flavor substance of blue cheese. The substance contains fermenting free fatty acids or salts that are constantly mixed in a cultured medium that is injected with Penicillium roquerti under submerged aerobic conditions. Once complete, the product is treated with heat to deactivate the mold. It is the methyl ketones, metabolized by the fatty acids, that produce the powerfully unique flavor of blue cheese. The flavor process takes 24 to 72 hours.
Freshly made blue cheese does not initially have much flavor. It takes an additional 60 to 90 days for the flavor to be present in the cheese. The product is not only used in blue cheese but its also used to flavor salad dressing, snacks and appetizers.
Further Information
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