Frederic Melton
Blue cheese is made using a type of mould called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. The mould is added after the curds have been drained and formed into wheels, and the cheese is then left to age for 2–3 months. While blue cheese does contain mould, it is not harmful and is safe for human consumption. However, blue cheese can still go bad, so it is important to practice proper food safety and storage. Consuming spoiled blue cheese can cause food poisoning, resulting in symptoms such as nausea, vomiting, diarrhoea, and stomach cramps. Therefore, it is recommended to discard blue cheese if there are any changes in its appearance or smell.
Does blue cheese dressing have mold?
| Characteristics | Values |
|---|---|
| Does blue cheese have mold? | Yes, blue cheese is made using Penicillium, a type of mold that gives it its unique taste, smell, and appearance. |
| Is mold on blue cheese harmful? | No, the Penicillium mold used to make blue cheese does not produce toxins and is safe to consume. |
| How is blue cheese made? | Blue cheese is made by adding the Penicillium mold culture to milk and allowing it to ferment and age, developing flavor and texture as it matures. |
| How to store blue cheese | Blue cheese should be tightly wrapped and refrigerated, where it can last 3-4 weeks. It can also be frozen to extend its shelf life, although this may alter its texture and appearance. |
| How to tell if blue cheese is bad | Check for changes in appearance, smell, or taste. Spoiled blue cheese may have an ammonia-like smell or appear discolored, slimy, or fuzzy. It can cause food poisoning if consumed, leading to nausea, vomiting, diarrhea, and stomach cramps. |
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What You'll Learn
Blue cheese is made using the mold Penicillium roqueforti
Blue cheese is made using the mould Penicillium roqueforti. It is a common fungus found in nature, isolated from soil, decaying organic matter, and plants. It is also the same family of spores used to make penicillin.
The process of making blue cheese involves six standard steps, but additional ingredients and processes are required to give it its distinctive blue-veined appearance and sharp flavour. The first step is the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared. All methods involve the use of a freeze-dried Penicillium roqueforti culture.
After the ladling of curds into containers, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then formed into cheese loaves with a relatively open texture. Whey drainage continues for 10-48 hours, with the moulds inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it for 60-90 days. The cheese loaves are punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, resulting in the formation of blue veins.
Penicillium roqueforti is responsible for the distinct taste, smell, and appearance of blue cheese. It produces enzymes that break down the cheese's proteins (casein), making the cheese creamy, especially near the blue veins. It also triggers a biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its blue appearance, sharp flavour, and odd smell.
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Blue cheese does not produce toxins and is safe to eat
Blue cheese is made using Penicillium, a type of mould that is responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume.
The mould on blue cheese is from the same family of spores used to make penicillin. The prevailing legend of blue cheese's discovery revolves around a young boy who left his meal of bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
These days, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, where they simulate the dark, damp conditions. This is done to make sure other—actually dangerous—moulds, fungi, and bacteria don't find their way onto our cheese.
Blue cheese can go bad if it's not stored properly. If wrapped and refrigerated, blue cheese can last 3–4 weeks. Frozen blue cheese can last indefinitely, although freezing it may slightly alter its texture and appearance. To prevent food poisoning and exposure to harmful mycotoxins, it is important to store and handle blue cheese properly and practice food safety.
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Blue cheese can go bad if not stored properly
Blue cheese is made using Penicillium, a type of mould that is responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume.
Like other types of cheese, blue cheese can go bad if it is not stored properly. Therefore, it is important to store blue cheese in an airtight container or double-wrapped in the refrigerator. If wrapped and refrigerated, blue cheese can last 3–4 weeks. The colder the blue cheese is, the longer it will stay fresh. The best temperature for blue cheese is the temperature at which it matured, somewhere between 46°F–55°F (or 8°C–13°C).
Blue cheese can also be frozen to extend its shelf life. Frozen blue cheese can last indefinitely, although freezing it may slightly alter its texture and appearance. If you plan to store blue cheese in the freezer, it must be cut into pieces that are no larger than half a pound each and wrapped in wax or parchment paper, followed by plastic wrap or foil. Then, place the double-wrapped pieces into a plastic freezer bag to protect them from freezer burn.
To tell if blue cheese has gone bad, you can smell it. Fresh blue cheese has a strong scent, but it changes as it starts to spoil. If it has an ammonia-like smell, it is probably spoiled. You can also check the colour of the cheese. Fresh blue cheese already has mould in it, which is typically blue or green in colour. However, you want to pay attention to the colour of the creamy part of the cheese.
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Consuming spoiled blue cheese can cause food poisoning
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. While the types of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume, consuming spoiled blue cheese can cause food poisoning.
Food poisoning from spoiled blue cheese can cause symptoms like nausea, vomiting, diarrhea, and stomach cramps. Certain types of mold produce mycotoxins, which are toxic compounds that can suppress immune function, cause digestive distress, and even contribute to cancer. Therefore, it is important to store blue cheese properly and practice food safety to prevent these negative side effects and enjoy blue cheese safely.
Blue cheese should be discarded if there are any changes in its appearance or smell. Proper storage of blue cheese includes keeping it tightly wrapped in the refrigerator, where it can last 3–4 weeks. Freezing blue cheese can also help extend its shelf life, although this may slightly alter its texture and appearance.
To determine if a cheese has gone bad, it is important to use your sense of smell and check its appearance. Mild cheeses, like Monterey Jack or American, that have a strong smell similar to blue cheese or Limburger should be discarded. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they have gone bad, similar to cat urine.
Consuming spoiled cheese can affect your digestive system, causing gastrointestinal discomfort and loose stools. In severe cases, these symptoms may be accompanied by fever and chills. If you suspect that you have consumed spoiled blue cheese and are experiencing any of these symptoms, it is important to seek medical attention immediately.
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Blue cheese gets its unique flavor from the breakdown of fat through lipolysis
Blue cheese is made using Penicillium, a type of mould that gives it its distinct taste, smell, and appearance. While most moulds produce toxic compounds that are harmful to humans, the Penicillium mould used in blue cheese production does not produce toxins and is safe to consume.
The process of making blue cheese involves adding cultures of Penicillium mould to the curds, which are then formed into cheese loaves. The mould grows and creates blue veins in the cheese, giving it its characteristic appearance and flavour. This mould, specifically Penicillium roqueforti, triggers a biochemical event called lipolysis, which breaks down fat and leads to the creation of free fatty acids and the release of methyl ketone.
Lipolysis is a process where enzymes catalyze the breakdown of fat into fatty acids and glycerol. In the context of blue cheese, the Penicillium roqueforti mould produces enzymes that break down the cheese's fats, leading to the formation of free fatty acids. These fatty acids are then converted into a group of molecules called ketones, which give blue cheese its distinct sharp flavour and smell. The specific type of ketone produced by the mould determines the unique aroma of each variety of blue cheese.
The discovery of blue cheese is often attributed to a legend that took place in the Rouergue region of southern France. According to the story, a shepherd left his rye bread and sheep's milk cheese in a cave while tending to his flock. When he returned months later, he found that a type of mould called Penicillium roqueforti had transformed his cheese into what we now know as blue cheese.
Today, blue cheese is made in labs and hygienic production facilities, where they simulate the dark and damp conditions that allow the mould to grow. This controlled environment ensures that only the desired type of mould, Penicillium roqueforti, develops, preventing the growth of dangerous moulds, fungi, or bacteria.
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Frequently asked questions
Blue cheese is made using mold cultures of Penicillium, which is responsible for its distinct taste, smell, and appearance. Blue cheese dressing is made using blue cheese, so it does contain mold.
Unlike other types of mold, the Penicillium used to produce blue cheese does not produce toxins and is safe to consume.
Blue cheese is made by adding the mold culture to the cheese milk. To turn the cheese blue, oxygen must reach the inside of the cheese, which is often done by piercing the cheese with thin needles or skewers.
Yes, blue cheese can go bad if it is not stored properly. It should be tightly wrapped and stored in the refrigerator, where it can last 3-4 weeks.
If the cheese is spoiled, it should be discarded. However, if there is only a small amount of mold, it can be trimmed off, and the rest of the cheese can be consumed.
