Is there any bacteria in blue cheese?

Yes, blue cheese is intentionally inoculated with specific bacteria to give it its characteristic blue veins, pungent flavor, and creamy texture.

Here are the key bacteria involved:

* Penicillium roqueforti: This fungus is responsible for the blue veins and strong, earthy flavor. It produces enzymes that break down fats and proteins in the cheese, contributing to its unique texture and taste.

* Penicillium candidum: This mold is often used in addition to P. roqueforti, contributing to a white rind and a milder flavor.

* Other bacteria: There may be other bacteria present in blue cheese, depending on the specific recipe and aging process. These can include lactic acid bacteria, which contribute to the cheese's sour taste and firm texture.

It's important to note that the bacteria in blue cheese are safe for consumption when the cheese is properly made and aged. The bacteria have been used in cheese production for centuries and are a key part of what makes blue cheese unique. However, people with mold allergies should be cautious with blue cheese.