Streaked: What and which are
These cheeses are blue-veined cheeses which, within the dough, have colonies of molds that appear in the form of green, gray or blue veins.
The term " blue cheese" derives from the Milanese dialectal word " erborin ", which means parsley (typical green aromatic herb).
The microorganisms that generate green or blue flowering are fungi that, although abundant, do not interfere with lactic bacteria (which are essential for cheese making). Belonging to the genus Penicillum (Species glaucum, roqueforti, wedemanni etc.), these microorganisms are added to the milk before the curd, in the form of "spores" that will germinate during seasoning, expanding and creating the typical molds. At one time, blue cheeses were produced only in places naturally occupied by these fungi (eg some caves in France); given that in these conditions the microorganisms develop ONLY superficially, they can colonize the inside of the cheese only when the dough is cracked or pierced by shepherds with needles or blades (a process still used today, despite the forced inoculation of the spores).
The most important Italian blue cheese is gorgonzola (DOP) which is produced in large quantities also at an industrial level (mainly in the Lombardy region); nevertheless, there are many other little known marbled herbs coming from the whole Italian national territory (eg the Piedmontese "blue goat").
Abroad, on the other hand, we can distinguish the French Roquefort (AOC), the English Stilton, the Danish Danablu etc .; said muffettas and not marinated (or rather, with a "flowery crust"), belong to the same category also those with colonies of white superficial molds, such as brie and camembert .
In general, blue cheeses have a very intense taste and aroma, conferred by proteolysis and lipolysis which - by promoting the release of methylketones - characterize maturation.
Nutritional Hygienic Aspects
The nutritional intake of blue cheeses depends essentially on the milk of origin (% of triglycerides) and the level of maturation (% of residual water). Generally, these are very energetic dairy products rich in saturated lipids, as well as cholesterol; their frequent and / or abundant consumption is therefore not recommended in the case of overweight and / or hypercholesterolemia. Proteins are also present in good quantities (high biological value, with a prevalence of glutamic acid, proline and leucine), while lactose (milk sugar) is much lower the more intense the activity of lactic ferments; the suitability or otherwise of blue cheeses in the diet of lactose intolerant depends on the severity of the intolerance and on the total composition of the meal in question.
From a vitamin point of view, blue cheeses boast good concentrations of retinol (vit. A), riboflavin (vit. B2) and niacin (vit. PP). As far as mineral salts are concerned, these products use excellent amounts of calcium and phosphorus (necessary for bone maintenance), but also sodium, which, if in excess, is harmful to the balance of arterial blood pressure.
The digestibility of blue cheeses is limited by the abundant presence of triglycerides and proteins, although the proteolytic and lipolytic action of molds improves their characteristics.
With regard to the hygienic aspect of blue cheeses, we recall that (contrary to what one might think) the presence of live and active microbial colonies PREVENT contamination by pathogens. However, in a work published in the journal "Veterinaria Italiana, 46 (2), 221-231", it is pointed out that: " the blue and muffetted cheeses (Brie, Camembert, Gorgonzola, Taleggio) are MORE exposed to Listeria monocytogenes contamination The average prevalence found in the six types of cheese examined was 2.4% (from 0.2% of Asiago and Crescenza to 6.5% of Taleggio) while the levels of contamination were variable (less than 460 MPN / g) ". L. monocytogenes is a bacterium potentially responsible for food poisoning; although normally it is not excessively dangerous, it significantly damages the fetus in the pregnant woman who contracts it.
