User:Santiago Gomez Alarcon/Blue cheese

Penicillium Roqueforti
Penicillium roqueforti, an aerobic mold, can successfully thrive in environments with low oxygen and high carbon dioxide concentrations. Due to this trait it is uniquely qualified to grow predominantly in blue cheese. However, the growth of this mold must be carefully managed through specific techniques like salting, puncturing the pressed cheese, and controlling both temperature and humidity during ripening. If the cheese structure is too porous or loose, the mold can overgrow, which will lead to adverse effects on the flavor profile. For example, excessive mold growth can lead to increased production of methyl ketones and alcohols, resulting in a musty flavor in the cheese.

Moreover, the diversity of P. roqueforti strains plays a significant role in the flavor and texture of blue cheese. Each strain exhibits unique characteristics, such as lipolytic activity and growth rate, which determine the intensity and quality of flavor in blue cheese. Research by Graham revealed that only three out of eight strains studied consistently yielded cheese with both good flavor and acceptable quality. The proteolytic activity of P. roqueforti is also crucial for developing a soft, smooth, and full-flavored cheese. Insufficient proteolysis can lead to a tough, dry, and crumbly texture, while excessive hydrolysis may result in a soft cheese with a slightly bitter aftertaste.

Lipolytic and proteolytic activities in flavor development within blue cheese are really important. Strains with high proteolytic activity tend to produce more comprehensive proteolysis, leading to an accumulation of amino acids. Due to this accumulation of amino acids it can lead to off-flavors and serve as precursors for various aldehydes through Strecker degradation-type reactions and amines through decarboxylation. Therefore, selecting the appropriate strain of P. roqueforti is critical for achieving blue cheese's desired flavor and texture.

United States
The regulation on Blue Cheese has barely evolved over the years; according to Knoll, before 1949, there was no standard of identity for the requirements for Blue Cheese Regulation. However, as of April 22, 1949, the final rule published in the Federal Register (14 F.R. 1960) requires that blue cheese must be aged for more than 60 days, and the use of pasteurized milk is optional. Surprisingly enough, over half a century later, the requirements for present-day Blue Cheese regulation have remained the same. This regulation is part of broader standards that apply to various types of cheese under federal guidelines to ensure safety and standardization in cheese production.

Introduction
In France, the type of blue cheese is the Roquefort, known for its robust flavor influenced by the specific caves in which it is aged, contributing to its distinct mold and taste. In England, the Stilton variation, which has a creamier texture with a milder flavor than the Roquefort, highlights the different production processes and aging conditions. The Gorgonzola, one of the more well-known varieties of Blue Cheese, has varieties that range from spicier to sweeter taste with a softer texture. This texture results from higher moisture content and different bacterial cultures used during production. Lastly, the Danblu, originating from Denmark, features a milder but still sharp taste with a creamy texture. This distinction is caused by the specific strains of bacteria and the conditions of the controlled environment during production.