Blue cheese gets its distinctive smell

As the nation prepares to tuck into mounds of Stilton this Christmas, researchers have pinpointed for the first time the yeast which helps give blue cheese its distinctive aroma. A study undertaken by academics at the Universities of Nottingham and Northampton has discovered a particular 'secondary microflora' component' is responsible for boosting the smell of blue cheese. The scientists have been looking at the role of the various microorganisms in the production of the East Midlands' famous blue cheeses like Stilton. The mould Penicillium roqueforti is added by manufacturers to produce the 'blue' in cheeses but now the researchers can confirm that a yeast called Y.lipolytica directly influences the distinct smell of the popular dairy products. The research team involved Christine Dodd and Robert Linforth from Nottingham's Division of Food Sciences , in collaboration with Kostas Gkatzionis and Carol Phillips from Northampton, along with two postgraduate research students. As part of the project, funded with a £53,871 grant from the Food and Drink iNet (Innovation Network), they also worked in conjunction with Stichelton Dairy in north Nottinghamshire. The researchers have developed a small scale cheese model in the lab which allowed the scientists to delve into the role of the secondary microflora in more detail and will be used to research other cheese-production issues.