Description
Controlled inoculation of Penicillium roqueforti molds triggers proteolysis and lipolysis, creating blue cheese's characteristic veining and piquant flavor.
Technical
Penicillium roqueforti spores metabolize milk proteins (caseins) via extracellular proteases and milk fats via lipases, producing methyl ketones (2-heptanone, 2-nonanone) and free fatty acids that define blue cheese aroma. The fungus requires microaerophilic conditions maintained by mechanical needling.
Culinary Significance
This technique transforms firm curds into creamy, blue-veined cheeses with balanced saltiness and umami depth, essential for Roquefort, Gorgonzola, and Stilton.
Science
Primary Reaction
Proteolysis of casein
Parameters
Temperature
10°C optimal
4°C to 14°C range
Time
2-3 months
3 weeks – 6 months
Equipment