Frederic Melton
Blue cheese is a semi-soft cheese produced by a mould called Penicillium roqueforti, which gives the cheese a unique flavour and aroma. Blue cheese does contain mould, but it is not harmful. However, blue cheese can spoil if left unrefrigerated for too long, or if it is refrigerated but not eaten within several weeks. In either case, the mould present in the cheese can produce toxic compounds called mycotoxins, which can cause short- and long-term health effects.
Explore related products
What You'll Learn
- Blue cheese is made using a type of mould called Penicillium
- Penicillium is added after the curds have been drained and the cheese is rolled into wheels
- Blue cheese can be stored in the refrigerator for up to 3 months if unopened
- Blue cheese is rich in calcium, vitamins and minerals
- Eating spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins
Blue cheese is made using a type of mould called Penicillium
Penicillium roqueforti also triggers another biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavor. Blue cheese is widely grown in several countries, with each having its traditional method of preparation. Depending on where the cheese is prepared, the methods involved use milk from different sources such as pasteurized cow’s milk, raw ewe’s milk, or sometimes a mixture of milk from different sources.
While blue cheese is made using a type of mould, it is important to note that not all moulds are safe for consumption. Certain types of mould produce compounds called mycotoxins, which are toxic to humans. These mould spores can grow on foods due to spoilage, and they are typically fuzzy and white, green, black, blue, or grey. However, the varieties of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume.
To prevent spoilage and the growth of harmful moulds, it is important to store blue cheese properly. Blue cheese should be tightly wrapped and refrigerated, where it can last for 3–4 weeks. It can also be frozen to extend its shelf life, although freezing may slightly alter its texture and appearance. If there are any changes in the appearance or smell of blue cheese, it should be discarded as consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
Blue Cheese Mold: Is It Safe to Eat?
You may want to see also
Penicillium is added after the curds have been drained and the cheese is rolled into wheels
Blue cheese is made using cultures of Penicillium, a type of mould. Certain types of mould produce compounds called mycotoxins, which are toxic to humans. However, the varieties of Penicillium used to produce blue cheese do not produce toxins and are safe to consume.
During the cheesemaking process, Penicillium is added after the curds have been drained and the cheese is rolled into wheels. The blue cheese is then left to age for 2–3 months before it is ready to eat. Penicillium is responsible for the distinct taste, smell, and appearance of blue cheese. It breaks down proteins and fats, yielding the textures, aromas, and flavours that are characteristic of blue cheese.
Penicillium roqueforti, the specific type of Penicillium used in blue cheese production, has an active metabolism. It breaks down fats through a process called lipolysis, which results in the formation of ketones, an important family of molecules that contribute to the aroma and flavour of blue cheese.
To create blue cheese, cheesemakers mix Penicillium roqueforti mould cultures with milk to initiate fermentation. After the cheese forms into a solid shape, it is pierced with stainless steel needles to create pathways for air and the development of the characteristic blue veins. The blue mould grows in structures known as hyphae, and its appearance can vary depending on the environment in which the milk is gathered and the unique cheesemaking processes.
Proper storage is crucial to prevent blue cheese from spoiling. It should be tightly wrapped and refrigerated, where it can last for 3–4 weeks. Freezing blue cheese can extend its shelf life, although it may slightly alter its texture and appearance.
Blue Cheese Heartburn: Is It a Real Concern?
You may want to see also
Blue cheese can be stored in the refrigerator for up to 3 months if unopened
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While certain types of mould produce compounds called mycotoxins that are toxic to humans, the varieties of Penicillium used to produce blue cheese do not produce toxins and are safe to consume.
Blue cheese can be safely stored in the refrigerator for up to 3 months if unopened. Once opened, it should be rewrapped tightly and stored in the refrigerator for up to 3 to 4 weeks. To maximize its shelf life, it is recommended to wrap the cheese in wax or parchment paper and then cover it with plastic wrap before refrigerating. Proper storage is crucial to prevent spoilage and the growth of harmful mould that can produce mycotoxins.
The shelf life of blue cheese can be further extended by freezing it. When freezing, cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Frozen blue cheese will maintain its best quality for about 6 months but will remain safe to consume beyond that time.
It is important to note that blue cheese should not be left unrefrigerated for more than two hours, as it is a perishable food. Additionally, if there are any changes in the appearance or smell of the cheese, it should be discarded. Proper storage and food safety practices are essential to prevent food poisoning and exposure to harmful mycotoxins.
Beets and Blue Cheese: A Classic Flavor Combination?
You may want to see also
Explore related products
Blue cheese is rich in calcium, vitamins and minerals
Blue cheese is made using a type of mould called Penicillium roqueforti. The mould spores are mixed with milk to begin the fermentation process. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow. These pathways are where the distinctive blue, blue-grey, or blue-green veins of mould will develop.
While blue cheese is a good source of calcium, vitamins, and minerals, it should be consumed in moderation due to its high fat, calorie, and sodium content. Blue cheese is particularly rich in vitamin B12 (cobalamin), which is vital for maintaining brain and nervous system health. It may also have a protective effect against dementia, Alzheimer's disease, and depression.
In addition to vitamin B12, blue cheese is a good source of calcium, conjugated linoleic acid (CLA), medium-chain triglycerides (MCTs), monounsaturated fatty acids (MUFA), phosphorus, protein, selenium, vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), and zinc. The calcium in blue cheese is essential for healthy teeth and bones and may also be linked to anti-obesity mechanisms that reduce body weight from fat.
It is important to note that blue cheese can spoil if left unrefrigerated or not consumed within several weeks. If stored properly, blue cheese can last 3-4 weeks in the refrigerator. Freezing blue cheese can extend its shelf life even further, although it may slightly alter its texture and appearance. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould.
Blue Cheese: Friend or Foe to Digestion?
You may want to see also
Eating spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould. While blue cheese is made with mould, it is nontoxic and safe for human consumption. However, blue cheese can still spoil if it is not stored properly or left unrefrigerated for too long. If stored properly, wrapped and refrigerated, blue cheese can last 3–4 weeks. Freezing blue cheese can help extend its shelf life even further, although it may slightly alter its texture and appearance.
If you notice any signs of spoilage on your blue cheese, you should discard it immediately. Consuming spoiled blue cheese can cause food poisoning, with symptoms including nausea, vomiting, diarrhoea, and stomach cramps. Spoiled blue cheese can also increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould. These compounds can suppress immune function, cause digestive distress, and even contribute to cancer.
To prevent food poisoning and exposure to mycotoxins, it is important to store blue cheese properly and practice food safety. Fuzzy white, green, pink, or grey spots growing on the surface of blue cheese may indicate that it has gone bad. Additionally, cheese that develops a strong odour similar to ammonia may be spoiled.
It is worth noting that the mould on blue cheese is from the same family of spores used to make penicillin, specifically Penicillium roqueforti. This type of mould is added to milk to begin the fermentation process and is responsible for the distinct taste, smell, and appearance of blue cheese.
Blue Cheese Olives: How Long Do They Last?
You may want to see also
Frequently asked questions
Blue cheese is made using a type of mould called Penicillium roqueforti, which gives the cheese its unique flavour, smell, and appearance. While the mould on blue cheese is generally safe for human consumption, if it is not stored properly, it can spoil and grow other types of mould that may produce mycotoxins. Therefore, it is important to store blue cheese properly and practice food safety to prevent food poisoning and exposure to harmful mycotoxins.
Mycotoxins are toxic compounds produced by certain types of mould. They can suppress immune function, cause digestive distress, and even contribute to cancer.
If your blue cheese has fuzzy white, green, pink, or grey spots growing on its surface, it has likely gone bad and may contain mycotoxins. It is important to discard the cheese if there are any changes in its appearance or smell.
To prevent the growth of mycotoxins, blue cheese should be stored in the refrigerator, tightly wrapped. It can last up to 3-4 weeks when stored properly. Freezing blue cheese can also extend its shelf life, but it may alter its texture and appearance slightly.
