Patrick Oconnell
Blue cheese is a unique variety of cheese with a distinct smell and flavour. It is created by injecting Penicillium, a type of fungus, into the cheese to form its characteristic blue veins. This process is what makes blue cheese age differently from other types of cheese. But does it get better with age? Blue cheese does not get more acidic over time; instead, the ammonia produced by the blue mould reduces its acidity. This can make the cheese extremely pungent and overpowering for some palates. While some people enjoy the strong flavour that develops with age, others may find it unpalatable. Ultimately, whether blue cheese gets better with age is a matter of personal preference, as it does not spoil in the same way other cheeses do.
| Characteristics | Values |
|---|---|
| Aging time | 70+ days of aging is enough to get a soft, spreadable, and creamy texture. Rogue River Blue is aged for 9-11 months. |
| Wrapping | Blue cheese is wrapped in grape leaves macerated in pear brandy or aluminum foil to prevent drying out. |
| Taste | Blue cheese becomes stronger with age. |
| Smell | Blue cheese has a distinct smell. If it starts smelling like ammonia or something other than blue cheese, it has gone bad. |
| Texture | The texture of blue cheese changes with age. |
Explore related products
What You'll Learn
Blue cheese can be aged for 9-11 months
Blue cheese is made with Penicillium, a small fungus that grows into the edible mold that constitutes the blue veins in the cheese. The aging process of blue cheese involves a series of chemical reactions where caseins and fats break down in contact with enzymes, changing the texture and taste of the cheese. The aging process also makes the cheese easier to digest as our digestive system does not have to break down the components itself.
Aging blue cheese for an extended period can result in a stronger flavor and a softer, spreadable, and creamy texture. However, it is important to monitor the cheese during aging, as the blue mold can produce ammonia, reducing the acidity and causing other things to grow on the cheese.
While blue cheese can develop a stronger flavor with age, it does not typically "go bad" due to the blue mold. Instead, the mold can completely take over, and the cheese may become too overpowering in flavor for some palates.
Blue Cheese Dressing: Safe Outside the Fridge?
You may want to see also
It can be wrapped in grape leaves or foil to prevent drying out
Blue cheese is known for its distinct smell and strong flavour. While it does not typically "go bad", it can become too pungent for some palates. To prevent this, blue cheese can be wrapped in grape leaves or foil to slow the drying-out process and extend its life.
Aging blue cheese requires a controlled environment where temperature, humidity, and airflow are constantly monitored. This process allows the cheese to develop a soft, spreadable, and creamy texture. During aging, chemical reactions occur, causing caseins and fats to break down in contact with enzymes, thereby changing the texture and taste of the cheese.
One famous example of blue cheese wrapped in grape leaves is Rogue River Blue, produced by Rogue Creamery. After 9 to 11 months of aging in caves, each wheel of cheese is hand-wrapped in organic, biodynamic Syrah grape leaves that have been soaked in pear spirits. This technique was learned by founder Tom Vella when he studied the art of making blue cheese in Roquefort, France.
Additionally, some blue cheeses, such as Saint Agur, are wrapped in foil to prolong their lifespan. This practice helps to regulate moisture loss and maintain the desired level of dryness, contributing to the cheese's overall texture and flavour development.
The Many Names of Blue Cheese
You may want to see also
Blue cheese doesn't get more acidic over time
Blue cheese is a beloved food enjoyed worldwide, with its diverse array of flavours, textures, and varieties. While some people enjoy the strong flavour of blue cheese, others may find it too overpowering. Interestingly, blue cheese does not get more acidic over time. In fact, the blue mould in blue cheese produces ammonia, which reduces its acidity over time. This can be problematic because once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil.
The ageing process of blue cheese is quite fascinating. Some people choose to age their blue cheese for several months to develop a softer, more spreadable, and creamier texture. Rogue River Blue, for instance, is aged for 9-11 months. During this time, the cheese is wrapped in grape leaves that have been soaked in pear brandy. This helps to prevent the cheese from drying out.
While blue cheese can be aged for a long time, it's important to note that it doesn't necessarily go "bad" in the traditional sense. Instead, it becomes stronger in flavour and aroma over time. Some people may find the cheese too pungent after a few months, but it's not necessarily unsafe to eat. However, it's important to monitor the cheese for any signs of spoilage, such as unusual smells or textures.
The ammonia produced by the blue mould in blue cheese can give it a distinct, sharp smell. If the cheese starts to smell like ammonia, it's probably time to discard it. Additionally, if you notice any mould on the cheese other than the blue mould, it's best to throw it out.
In conclusion, blue cheese doesn't become more acidic over time due to the ammonia-producing mould that lowers its acidity. However, this can create an environment for other organisms to grow, potentially causing spoilage. Therefore, it's important to monitor aged blue cheese for any signs of spoilage, even though it may never truly go "bad" in the traditional sense.
Blue Cheese and Animal Rennet: What's the Connection?
You may want to see also
Explore related products
It's the ammonia smell that means it's gone bad
Blue cheese is known for its pungent scent and strong flavour, which are the result of an edible mould that is safe to eat. However, blue cheese can still go bad, and one of the most reliable ways to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has developed an ammonia-like smell, it is probably spoiled and should be discarded.
The blue-green mould in blue cheese is a byproduct of enzymes that continue to break down the cheese, resulting in stronger ammonia smells over time. This mould produces ammonia, which reduces the cheese's acidity over time. With reduced acidity, other things can start to grow on the cheese, causing it to spoil.
It is important to note that blue cheese does not get more acidic over time. However, the longer it is left, the stronger its flavour will become. Some people enjoy this stronger flavour, but if it becomes too "flavorful" for your taste, it is probably time to discard it.
To properly store blue cheese and prevent it from spoiling, it is recommended to wrap it in foil or grape leaves macerated in pear brandy to prevent it from drying out. Proper storage can help extend the shelf life of blue cheese and maintain its quality.
Gorgonzola and Blue Cheese: What's the Difference in Taste?
You may want to see also
Aging makes cheese harder and tastier
Blue cheese, in particular, is known for its strong flavor and unique texture, which can be influenced by the aging process. The aging process for blue cheese involves the growth of penicillium, a small fungus that forms the edible mold found in the rind of soft ripened cheeses and the blue veins of blue cheeses. This process needs to be carefully controlled, with strict monitoring of temperature, humidity, and air flow, to ensure the desired outcome.
The length of the aging process can vary for blue cheese, depending on the specific type and desired characteristics. For example, Rogue River Blue is aged for 9-11 months, resulting in a soft and creamy texture. On the other hand, some blue cheeses can be aged for shorter periods, such as 70 days, and still achieve a soft, spreadable, and creamy texture.
During the aging process, blue cheese can develop a stronger flavor and more intense aroma. Some people enjoy the complex flavors that develop with age, while others may find it too overpowering. Ultimately, the preference for the age and flavor intensity of blue cheese is subjective, and some may prefer their blue cheese younger and milder.
It's important to note that blue cheese doesn't typically "go bad" due to the presence of blue mold. Instead, the mold produces ammonia, which reduces the acidity of the cheese over time. However, once the acidity is low enough, other microorganisms can start to grow, causing the cheese to spoil. Therefore, it's important to monitor the smell and appearance of blue cheese to determine if it's still safe to consume.
Blue Cheese Crumbles: Sodium Content and Health Concerns
You may want to see also
Frequently asked questions
Yes, blue cheese does get better with age. The aging process involves chemical reactions where caseins and fats break down in contact with enzymes, changing the texture and taste of the cheese and adding new flavors.
Blue cheese can be aged for 9-11 months. However, some people suggest that 70+ days of aging is enough to get a soft, spreadable, and creamy texture.
Blue cheese does not go bad due to blue mold. In fact, blue mold can completely take over, but the cheese will still be edible. Blue cheese produces ammonia, which reduces its acidity over time. Once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil. If it smells weird and not like blue cheese, it has probably gone bad.
Some famous blue cheeses include Saint Agur, Roquefort, Gorgonzola, and Stilton.
