Chapter 37 – Blue Cheese

Blue or blue-veined cheeses are characterized by growth of the mold Penicillium roqueforti, giving them their typical appearance and flavor. Blue cheese is produced in many countries all over the world, where their own types of blue cheeses have been developed, each with different characteristics and involving different manufacturing methods. This chapter aims to review the knowledge on different aspects of blue cheese ripening, emphasizing changes in the microenvironment, for example, pH and salt gradients within the cheese matrix; the microorganisms that contribute to ripening and their interactions, that is, lactic acid bacteria, mold, and yeasts; and the various biochemical changes, that is, lipolysis, proteolysis, and aroma formation and the effect on the texture and consistency of the ripened cheese. Potential mycotoxin production is also covered. Finally, thoughts on the selection of appropriate starter and mold cultures, as well as new, possible adjunct cultures, will be discussed.