Have you ever wondered if blue cheese is a living thing?
It’s a valid question, considering the distinctive blue veins that run through this pungent cheese.
While it may seem like a simple answer, the truth is a bit more complex.
Blue cheese is made using specific types of mold, which thrive in specific conditions.
In this article, we’ll explore the fascinating world of blue cheese and answer the question: Is blue cheese a living thing?
So, let’s dive in and discover the secrets behind this beloved cheese.
Is Blue Cheese A Living Thing?
The short answer is no, blue cheese itself is not a living thing. However, the mold used to create the blue veins in the cheese is alive.
The mold used in blue cheese is typically Penicillium roqueforti or Penicillium glaucum. These molds are safe to eat and thrive in specific ranges of temperature and acidity. They require food, air, and moisture to survive, and cheese provides the perfect environment for them to grow.
Cheese makers typically poke needles into the cheese early on in the process to ensure that the mold gets adequate oxygen. This process gives blue cheese its characteristic veiny appearance.
While the mold used in blue cheese is alive, it is not considered a living organism according to MRS NERG (Move, respire, be sensitive to changes such as light, need nutrition, excrete, reproduce and grow). The blue bits in blue cheese are made by molds and bacteria, and bacteria are living organisms.
The Science Behind Blue Cheese
The science behind blue cheese involves a complex process of ripening and maturation. During the early stages of maturation, the mold Penicillium roqueforti or Penicillium glaucum is added to the cheese. The mold requires specific ranges of temperature and acidity to thrive, and cheese provides the perfect environment for it to grow.
As the cheese matures, the mold begins to develop the distinctive greenish-blue colored veins characteristic of P. roqueforti spore. The pigmentation of the melanin differs from one technological subspecies of Penicillium to another, resulting in varying shades of white, green, blue, or brown mold. This process takes approximately 2-3 weeks and plays an important role in forming the aroma and flavor of the cheese.
The blue veins in blue cheese are created by a process called needling. Cheese makers poke needles into the cheese early on in the process to ensure that the mold gets adequate oxygen. As air finds its way to these holes, it feeds the mold, and the blue veins slowly form.
During ripening, blue cheese undergoes various biochemical changes such as lipolysis, proteolysis, and aroma formation that affect the texture and consistency of the ripened cheese. The microorganisms that contribute to ripening include lactic acid bacteria, mold, and yeasts.
Blue cheese is not considered a living thing according to MRS NERG (Move, respire, be sensitive to changes such as light, need nutrition, excrete, reproduce and grow). The blue bits in blue cheese are made by molds and bacteria, and bacteria are living organisms. While the mold used in blue cheese is alive, it is not considered a living organism on its own.
The Mold In Blue Cheese
The mold used in blue cheese is a crucial part of the cheese-making process. Penicillium roqueforti and Penicillium glaucum are safe-to-eat molds that are responsible for the distinct taste, smell, and appearance of blue cheese. These molds thrive in specific ranges of temperature and acidity and require food, air, and moisture to survive.
Cheese makers typically poke needles into the cheese early on in the process to ensure that the mold gets adequate oxygen. This process gives blue cheese its characteristic veiny appearance. The mold grows throughout the cheese, creating pockets of blue or green veins.
It’s important to note that while the mold used in blue cheese is alive, it is not considered a living organism according to MRS NERG (Move, respire, be sensitive to changes such as light, need nutrition, excrete, reproduce and grow). Instead, the blue bits in blue cheese are made by molds and bacteria, with bacteria being living organisms.
How Blue Cheese Is Made
Blue cheese is made by a process that involves several steps. First, raw milk is pasteurized to remove any harmful bacteria. Acidification occurs when a starter culture is added to convert lactose to lactic acid, which changes the milk from liquid to solid. Rennet is then added to help coagulate the milk, and the curds are cut to release the whey.
The curds are drained and formed into wheels, and at this stage, Penicillium roqueforti or Penicillium glaucum is sprinkled over the cheese. The cheese is then salted to prevent spoilage and left to age for 60 to 90 days.
The cheese’s signature blue veins are created during the early aging stage when the cheese is “spiked” with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process is also known as “needling.” The mold cultures and needling contribute largely to the flavor and texture of blue cheese.
Other factors that influence the flavor of blue cheese include the type of milk used (cow’s, sheep’s, or goat’s), what the animals were eating before they were milked, and the slightly different cheesemaking techniques used by each cheesemaker. These factors ensure that every blue cheese around the world will have its own distinct flavor.
Is Mold Considered A Living Thing?
Mold is a living organism that belongs to the kingdom Fungi. It is heterotrophic, meaning it cannot make its own food like plants do, and must gain nutrients from other organic substances. Mold secretes enzymes that break down the food substance into smaller organic molecules that can then be absorbed. Mold is composed of thread-like filaments called hyphae, which form a conglomerate called a mycelium. Although mold itself has no mobility, its hyphae can grow quite long and are the primary mode used by the mold to spread more quickly to neighboring organisms.
The mold life cycle consists of four stages: the initial stage, where a cell called a hypha feeds on organic materials and grows into a mycelium; the development of spores on some of the individual hyphae; the release of microscopic spores into the air; and the absorption of moisture and nutrients from their new home and generation of new hyphae.
Inhaling or touching mold or mold spores may cause allergic reactions in sensitive individuals. Mold produces allergens, irritants, and potentially toxic substances or chemicals (mycotoxins). Dead or alive, mold can cause allergic reactions in some people.
The Debate On Whether Blue Cheese Is A Living Thing
There is a debate about whether blue cheese can be considered a living thing due to the presence of mold in the cheese. Some argue that since the mold used in blue cheese is alive and requires certain conditions to thrive, it can be considered a living organism. However, others argue that while the mold is alive, it is not a complete living organism according to MRS NERG criteria. The mold used in blue cheese does not have the ability to move or respire, and it relies on the cheese for nutrition and growth. Therefore, while the mold in blue cheese is alive, it cannot be considered a complete living organism. Regardless of this debate, the mold is an essential component of blue cheese and is what gives it its unique flavor and appearance.
The Health Benefits Of Blue Cheese
Blue cheese is not only delicious but also packed with nutrients that offer notable health benefits. One of the most significant benefits of blue cheese is its high calcium content, which is essential for healthy teeth and bones. A 1-ounce serving of blue cheese contains 150 mg of calcium, making it a great option for those looking to boost their bone density.
Regular consumption of calcium-rich foods like blue cheese can help protect bone health and reduce the risk of developing osteoporosis. Additionally, the calcium in blue cheese may be linked to anti-obesity mechanisms that reduce body weight from fat. Studies have found that blue cheese consumption helps with managing levels of visceral fat around the abdominal area and maintaining gut health, which has been associated with higher mortality rates.
Blue cheese also contains spermidine, a compound that may delay aging and reduce the risk of cardiovascular disease. While the exact reason for this effect remains unclear, researchers believe that spermidine has a positive effect on cardiac muscle cells and other parts of the cardiovascular system. The presence of spermidine in blue cheese may explain what health experts refer to as the “French paradox,” a phenomenon in which fewer people in France die of cardiovascular disease despite consuming, on average, more saturated fat.
In addition to these benefits, blue cheese is an excellent source of essential vitamins and minerals like vitamin A, vitamin D, potassium, sodium, and zinc. It also helps boost the immune system due to its abundance of nutrients like vitamins A and D, potassium, sodium, and zinc. Blue cheese has been found to alleviate the risk of succumbing to various infections and diseases.
However, it is important to consume blue cheese in moderation due to its high levels of saturated fat, calories, and sodium. Spoiled blue cheese can produce substances called mycotoxins that are harmful to health. As such, it is important that people store the cheese safely and avoid consuming cheese that has spoiled. Overall, blue cheese can be a healthy addition to your diet when consumed in moderation alongside a balanced diet and regular exercise routine.
