What causes the ‘blue’ in Stilton?
I love stilton and blue cheese in general!…Is it high or low in fat and are they saturates or polyunsaturates?….Is the ‘mould’ in stilton/ other blue cheese helpful to the digestive system? are there any benefits from eating blue cheese in general?…..why does blue cheese taste really good with Red Wine/ port or other Fortified Wines?
A number of blue cheeses are made in a similar way to Stilton. All these cheeses get their blue veins from the saprotrophic fungus Penicillium roqueforti. Stilton’s distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine weeks.
As for the mold:
Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions. Secondary metabolites of P. roqueforti, named andrastins A-D, are found in blue cheese. The andrastins inhibit proteins involved in the efflux of anticancer drugs from multidrug-resistant cancer cells.
Why it tastes good with wine:
The unique flavor of blue cheese is typically appreciated at room temperature either alone or served with fruit, crackers and wine. It has a flavor which varies from nutty to sour or tangy. Blue cheeses are strong, rustic-flavored cheeses and go best with similarly strong, flavored foods and drinks.
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