Erborinati: What and What They Are
Blue cheeses are those which, inside the paste, have colonies of mold which appear in the form of green, gray or blue veins.
The term "blue cheese" derives from the Milanese dialect noun "erborin", which means parsley (typical green aromatic herb).
The microorganisms that generate the green or blue bloom are fungi which, although abundant, do not interfere with lactic bacteria (however 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 maturation, expanding and creating the typical molds. Once upon a time, blue cheeses were produced only in the places naturally occupied by these fungi (eg some caves in France); given that in such conditions the microorganisms develop ONLY superficially, they can colonize the inside of the cheese only when the paste cracks or is pierced by the shepherds with needles or blades (process still used today, despite the forced inoculation of the spores).
The most important Italian blue cheese is gorgonzola (PDO) which is produced in large quantities also at an industrial level (mainly in the Lombardy region); nevertheless, there are many other little-known blue cheeses from all over the Italian national territory (eg the Piedmontese "blu di capra").
Abroad, on the other hand, the roquefort French (AOC), lo Stilton English, the Danablu Danish etc .; called molded and non-marbled (or rather, with "flower rind"), also those with colonies of superficial white molds, such as Brie and the Camembert.
In general, blue cheeses have a very intense flavor and aroma, given by proteolysis and lipolysis which - promoting the release of methylketones - characterize the maturation.
Nutritional Hygienic Aspects
The nutritional intake of blue cheeses essentially depends on the milk of origin (% of triglycerides) and the level of ripeness (% 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 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 the less the more intense the activity of the lactic ferments is; the suitability or otherwise of blue cheeses in the diet of lactose intolerant people 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 make use of excellent quantities of calcium and phosphorus (necessary for bone maintenance), but also of sodium which, if in excess, is harmful to the equilibrium of arterial blood pressure.
The digestibility of blue cheeses is limited by the abundant presence of triglycerides and proteins, even if the proteolytic and lipolytic intervention of the molds improves their characteristics.
As regards the hygienic aspect of blue cheeses, we remind you that (contrary to what one might think) the presence of live and active microbial colonies PREVENTS contamination by pathogens. However, in a work published in the journal "Veterinaria Italiana , 46, 221-231 ", it is pointed out that:"blue and molded cheeses (Brie, Camembert, Gorgonzola, Taleggio) are MORE exposed to contamination by Listeria monocytogenes. The average prevalence detected in the six types of cheese examined was 2.4% (from 0.2% of Asiago and Crescence at 6.5% of Taleggio) while the contamination levels were variable (less than 460 MPN / g)". The L. monocytogenes it is a bacterium potentially responsible for food poisoning; although normally it is not excessively dangerous, it significantly harms the fetus in the pregnant woman who contracts it.
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