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have natural antibacterial properties and ability to over-take
pathogens. Moreover, our bodies use a variety of wild flora for
digestion, development and immune systems).
Unfortunately, mass food manufacturers have run relentless
campaigns over the previous few generations to cause
consumers to conclude (beyond their 9,000 years of wisdom)
that plasticy looking bright-colored food-like substances with
homogenous texture, in a vacuum-pack and big brand logo
equal controlled/safe products. Anything moldy, rustic, irregular,
inconsistent, or natural equals unsanitary conditions,
primitive family farming, or uncontrolled production. Today,
we understand that this is not the case as we go back to traditional
and artisan foods . . . and stay away from highly processed
industrial food replacements.
Blue Molds have a particularly unique effect on cheese.
They accelerate two processes dramatically: Proteolysis
(breakdown of proteins), which causes the cheese to take
on extra-creamy texture (especially in proximity to the blue
mold veins), and lipolysis (breakdown of fats), which makes
up the tangy, spicy, sharp and strong flavor. The creamy texture
stand up to the sharp flavor and together they bring upon
an exciting flavor/texture/aroma profile, which is often further
balanced against sweet/nutty milk and lots of salt (blue
cheeses typically contain twice the salt of other cheeses). This
combination is so unique; it is unlike any other food!
the process
Before going into the second part of the question (“Can one
"bleu-ify" other cheeses at home?”) let's just understand the
process in a nutshell:
• Blue mold grows only during a specific time frame within
the aging period. It needs a balanced acidity, so it can't
grow on the cheese if is too young and still acidic. It also
relies on nutrients that are still readily available in the
cheese, so it can't be too late when the cheese is already
aged.
• The mold spores are highly contagious to other cheeses,
so blue cheeses typically would not share aging space with
other cheeses during this sensitive period.
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