If you thought the extent of dairy-based research was playing music to cheese or unearthing 2,600-year-old halloumi, prepare to be amazed by a groundbreaking discovery. Scientists at the University of Nottingham have achieved a significant breakthrough by developing a method to create blue cheese in a variety of new colors. Blue cheese enthusiasts abound, but not everyone is a fan of its distinct flavor. The characteristic blue color of the cheese is due to the presence of fungi, specifically Penicillium roqueforti, which produces a blue-green pigment as it matures.
For over 10 years, Dr. Paul Dyer and his team have been studying cheese fungi, and they were eager to explore new possibilities beyond the traditional blue-green color. By inducing sexual reproduction in the fungus, they were able to generate a wide range of strains with unique flavors and appearances, resulting in mild and intense tastes, as well as attractive new color versions. To achieve this, the researchers used bioinformatics and genetic analysis to identify the biochemical pathway responsible for creating the blue pigment, and then mutated genes within this pathway to produce different color variants.
The new cheeses promise not only aesthetic appeal but also exciting flavors. Taste trials revealed that the cheeses maintained a similar taste to the original blue strains, but their appearance seemed to influence participants’ perception of their flavor. Volunteers noted that the lighter-colored strains tasted milder, while the darker strain had a more intense flavor. Additionally, the reddish-brown and light green varieties were perceived to have a fruity and tangy element, despite being similar in flavor according to lab instruments.
The possibility of obtaining rainbow cheese may soon become a reality as the researchers collaborate with a university spinout company called Myconeos, which is working towards marketing multicolored cheese. Dr. Dyer believes that the introduction of these new cheeses could attract individuals who are not typically fans of traditional blue cheese. The study detailing this groundbreaking discovery has been published in the journal NPJ Science of Food.
