Patrick Oconnell
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. While blue cheese is supposed to have greenish-blue veins, fuzzy gray or black patches of mold or shiny pink or yellow spots of yeast indicate that your blue cheese has gone bad. If you see any mold on your blue cheese, it is best to cut off the moldy parts and scrape off about an inch around and below the mold spot.
| Characteristics | Values |
|---|---|
| Blue cheese mold | Penicillium roqueforti |
| Blue cheese veins | Blue-green |
| Blue cheese smell | Pungent |
| Blue cheese storage | Proper storage is important to prevent spoilage |
| Black spots on blue cheese | Aspergillus niger, which some people are allergic to |
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What You'll Learn
- Blue cheese is made using a type of mold called Penicillium
- Blue cheese can go bad and develop harmful toxins
- The mold in blue cheese is added after the curds have been drained
- Blue cheese should be stored properly to prevent spoilage
- Fuzzy grey or black patches of mold indicate that blue cheese has gone bad
Blue cheese is made using a type of mold called Penicillium
Blue cheese is made using a type of mould called Penicillium. This is a key part of the cheesemaking process and is responsible for the distinct taste, smell, and appearance of blue cheese.
Penicillium roqueforti is added after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2–3 months. The mould is able to grow along the surface of the curd-air interface, creating the characteristic blue veins in blue cheese. When given oxygen, the mould can also grow in between the curds.
Penicillium roqueforti and Penicillium glaucum are two specific types of Penicillium used in blue cheese production. The former is used in cheeses such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, while the latter is used in Gorgonzola, creating blue-green veins during ripening.
It is important to note that while blue cheese is made with mould, it can still spoil and grow other types of mould. Fuzzy white, green, pink, or grey spots on the surface of blue cheese may indicate that it has gone bad. Additionally, a strong odour similar to ammonia may suggest spoilage. Proper storage and food safety practices are crucial to prevent negative side effects and safely enjoy blue cheese.
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Blue cheese can go bad and develop harmful toxins
Blue cheese is made using a type of mould called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. The mould on blue cheese is from the same family of spores used to make penicillin. However, unlike other types of mould, the Penicillium cultures used to make blue cheese do not produce toxins and are safe to consume.
That being said, blue cheese can still go bad if it is not properly stored. If you see fuzzy white, green, pink, or grey spots growing on the surface of blue cheese, this may indicate that it has gone bad. Additionally, blue cheese that develops a strong odour similar to ammonia may be spoiled. Consuming spoiled blue cheese can cause food poisoning, which causes symptoms like nausea, vomiting, diarrhoea, and stomach cramps. It can also increase exposure to harmful mycotoxins, which are toxic compounds that can suppress immune function, cause digestive distress, and even contribute to cancer.
To prevent these negative side effects, it is important to store blue cheese properly and practice food safety. Blue cheese should be tightly wrapped and kept in the refrigerator. If you see some mould, you can cut it off, about an inch around and below the mould spot, and then use a solution of white vinegar and water to rub down the cheese and inhibit future mould growth. However, if there are any changes in the appearance or smell of the blue cheese, it is best to discard it.
It is also important to consume blue cheese in moderation due to its high fat, calorie, and sodium content. Overconsumption of blue cheese can add excess calories and saturated fat to the diet, which can raise cholesterol levels and increase the risk of heart disease.
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The mold in blue cheese is added after the curds have been drained
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. The mold in blue cheese is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2-3 months before it's ready to be consumed. The process of making blue cheese is complex, and the cultures from a certain type of mold are added to enhance the dairy product's sharp and savory flavor, as well as to give it its instantly recognizable appearance.
The mold Penicillium roqueforti creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mold is able to grow along the surface of the curd-air interface, creating the blue and green veins and spots. The veins along the blue cheese are responsible for the aroma of blue cheese. The metabolism of the blue mold further breaks down fatty acids to form ketones, giving blue cheese a richer flavor and aroma.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which happened to be favorable environments for varieties of harmless mold. Blue cheese can still go bad, so it's important to practice basic food safety and store blue cheese properly. Mold is often a sign of food spoilage, but some cheeses are grown using mold. Certain types of mold produce mycotoxins, which are toxic compounds that can suppress immune function, cause digestive distress, and even contribute to cancer.
While blue cheese is moldy, and very deliberately so, it is perfectly fine to eat thanks to the variety of mold used in its production. The types of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume. However, blue cheese can still go bad if it's not properly stored. Therefore, it's important to store blue cheese tightly wrapped in the refrigerator, away from other varieties of cheese to prevent mold from spreading.
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Blue cheese should be stored properly to prevent spoilage
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. While Penicillium does not produce toxins and is safe to consume, blue cheese can still go bad if it's not stored properly.
To prevent spoilage, blue cheese should be stored in a climate with high humidity. It's best to avoid wrapping blue cheese too tightly in plastic or cheese paper, as this can trap moisture and cause the emergence of unwanted, pinkish bacteria that is inedible. Instead, opt for a non-porous and dishwasher-safe material like Black Resin shelving, which minimizes the chance of blue cheese blooming.
If you're storing blue cheese in a traditional cheese dome, be sure to lift the dome regularly to let fresh air in. Many cheese enthusiasts store their cheese on the counter during the week they'll be enjoying it, as it's ready to eat at any moment and doesn't need to be taken out of the fridge beforehand. However, if you want to keep your blue cheese for as long as possible, it's best to store it in the fridge.
It's also important to note that blue mold spores can travel through the air and contaminate other nearby cheeses. When storing multiple types of cheese together, ensure they are all wrapped appropriately, and never store cheddar or goat cheese in a wrapper that was previously used for blue cheese.
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Fuzzy grey or black patches of mold indicate that blue cheese has gone bad
Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. While the mold used in the cheesemaking process is safe to consume, blue cheese can still go bad if it's not properly stored.
If you see fuzzy grey or black patches on your blue cheese, it's best to discard it. To prevent mold growth, it's important to practice basic food safety and store blue cheese properly.
It's worth noting that not all mold is easily visible, so it's also important to use your senses and judgment. If the cheese is slimy or feels tough and dry, it has likely spoiled. Additionally, a strong odor similar to ammonia can indicate spoilage.
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Frequently asked questions
Blue cheese is supposed to have greenish-blue veins and a body that’s white to cream in colour. However, if the cheese has been improperly stored, it can develop fuzzy grey or black patches of mould or shiny pink or yellow spots of yeast, which indicate that it has gone bad.
The black spots on blue cheese are caused by a common type of mould called Aspergillus niger, which some people are allergic to. This mould can also be found growing on onions.
It is not recommended to eat blue cheese with black spots, as it has likely gone bad and could cause food poisoning. However, if the cheese is only slightly mouldy, it may be possible to cut off the mouldy parts and eat the rest of the cheese.
To prevent blue cheese from getting black spots, it is important to practice proper food safety and storage techniques. Blue cheese should be stored properly and consumed before its expiration date. Additionally, it is recommended to inspect the cheese regularly for any signs of mould or discolouration.
