Why so blue?

Blue cheese is a type of cheese made through the introduction of blue mold spores into the milk during the cheese-making process. For the sake of consistency, most blue cheeses are made by the regulated addition of the mold into the milk during the stages of production (some blue cheeses rely on airborne spores, but the results of the cheese can be as inconstant as the wind). Penicillium glaucum and Penicillium roqueforti are the two molds used to produce blue cheeses. Penicillium roqueforti is the mold used to produce assertive blue cheeses versus the the milder Penicillium glaucum.

Mold spores may be introduced into the curds before they are pressed or added once the cheese has begun to age. In the latter process, the cheese is punctured with needles to allow air to reach the interior. The air activates the culture and the mold begins to develop.

 

Mold is a type of organism that breaks down organic substances and is integral to the cheese-making process. The mold’s enzymes break down the fibrous structure of the curds, transforming the consistency of the cheese. The process is carefully controlled in order to consistently produce a particular type of cheese.

While many blue veined cheeses tend to have a more crumbly, fissured textures, the unique Cambozola does not. Cambozola is produced using the cultures Penicillium roqueforti and Penicillium camemberti resulting in a pungent blue cheese with a very creamy texture.