Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There more than 45 varieties blue cheese produced worldwide, some distinct features, although manufacture process similar. In addition P. roqueforti, complex microbial populations interact and succeed throughout manufacturing ripening at cheese’s surface (the rind) interior (matrix). The microbiota made up vast array both prokaryotic eukaryotic microorganisms. Acidification curd relies on action lactococci other lactic acid bacteria (LAB) species. ripened cheeses’ final quality shelf-life properties largely depend enzymatic systems components microbiota, particularly LAB, yeast Proteolysis most important primary biochemical involved in blue-veined during ripening, roqueforti being considered main proteolytic agent. Lipolysis also strong, originating, among compounds, ketones, which aroma compounds cheeses. addition, several bioactive ripening. activities, mainly origin, responsible for sensory characteristics these very appreciated worldwide.