Andy Montoya
Blue cheese is a common type of cheese with a strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. However, blue cheese can still go bad if not stored properly. So, does blue cheese need to be refrigerated?
| Characteristics | Values |
|---|---|
| Best temperature | 46°F – 55°F (8°C – 13°C) |
| Refrigeration | Yes, required |
| Shelf life | 1-2 months |
| Packaging | Wax paper, parchment paper, plastic wrap, aluminium foil |
| Freezing | Yes, cut into 1/2-pound portions, wrap and freeze |
| Thawing | Use immediately if thawed in microwave or cold water |
| Spoilage | Foul smell, yellowing, mould (other than blue) |
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What You'll Learn
Blue cheese should be refrigerated
Blue cheese is a pungent variety of cheese with a distinct smell and taste. It is made with cultures of the mold Penicillium, which is safe to eat. Blue cheese should be stored in the refrigerator to keep it fresh and maximise its shelf life. The colder the cheese is, the longer it will stay fresh. The ideal temperature range for storing blue cheese is between 46°F–55°F (or 8°C–13°C). This temperature range is slightly higher than that of a typical refrigerator, so storing blue cheese in the bottom drawer of a refrigerator is ideal as it is usually the coldest part.
Blue cheese should be consumed within three to four weeks of opening the package. If you are unable to finish the cheese within this time frame, it can be stored in the freezer. To freeze blue cheese, cut the cheese into portions no larger than 1/2 pound each and wrap them tightly in heavy-duty aluminium foil, plastic freezer wrap, or place them inside a heavy-duty freezer bag. Properly stored, blue cheese will maintain its best quality for about six months in the freezer but will remain safe to consume beyond this time.
When storing blue cheese in the refrigerator, it is important to wrap the cheese properly to ensure it stays fresh for as long as possible. The cheese can be wrapped in wax paper, parchment paper, or plastic wrap, and then covered in aluminium foil for even better results. Rewrapping the cheese each time it is used is recommended to prevent moisture buildup. Additionally, it is best to keep blue cheese away from other foods to prevent the mould spores from contaminating them.
While blue cheese has a long shelf life, it can eventually spoil. Signs of spoilage include a strong ammonia-like smell, a stale odour, or the presence of yellow mould. If any of these signs are present, the blue cheese should be discarded.
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It can be frozen to extend its shelf life
Blue cheese is best stored in the fridge, at a temperature between 46°F–55°F (or 8°C–13°C). It can be frozen to extend its shelf life, but this will affect its taste and texture. Freezing blue cheese is a good way to preserve it and prevent waste. It can be frozen for 6–8 months before its flavour and texture begin to be affected.
To freeze blue cheese, it should be cut into smaller pieces to speed up the thawing process. Wrap the cheese tightly in two layers of cling film, ensuring that all excess air has been squeezed out. Place the wrapped cheese in an airtight container or freezer bag, and label it with the date of freezing.
When you want to use your frozen blue cheese, the best way to thaw it is to leave it in the fridge overnight. It can also be broken off or peeled off in curls while still frozen and used in dishes.
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It can be stored in aluminium foil, parchment paper or a loose bag
Blue cheese is a pungent variety of cheese with a distinct smell and taste. It is made with cultures of the mould Penicillium, which is perfectly safe to eat. Blue cheese can be stored in aluminium foil, parchment paper, or a loose bag. If you are using aluminium foil, it is best to double wrap the cheese, and to rewrap it every time you use it. This prevents moisture from building up and keeps the cheese fresh for longer.
When wrapping blue cheese, it is important to remember that cheese is a biologically active product, and it needs to be able to breathe. Therefore, it is recommended to wrap the cheese in paper first, such as butcher paper, wax paper, or parchment paper, and then cover it with aluminium foil or plastic wrap before placing it in the refrigerator.
The ideal temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C). This is slightly warmer than a typical refrigerator, so it is best to keep blue cheese in the crisper drawer or on the bottom shelf of the refrigerator, where it will stay colder and the temperature will remain stable.
Blue cheese can also be stored in the freezer to extend its shelf life. To do this, cut the cheese into portions no larger than 1/2 pound each, and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Properly stored, blue cheese will maintain its best quality for about six months in the freezer but will remain safe beyond that time.
It is important to note that the taste and texture of blue cheese can change slightly when it is thawed, and it may lose some of its sharp flavour and crumble more easily. Additionally, blue cheese should not be left unrefrigerated for more than two days, as it will spoil quickly at room temperature.
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It can be consumed even if it's mouldy
Blue cheese is made with cultures of the mould Penicillium, and it's perfectly safe to eat. The blue mould produces ammonia, which reduces the acidity over time. This is what prevents other moulds from growing on the cheese. However, once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil.
Blue cheese can be consumed even if it's mouldy. If you notice any mould on a wedge of blue cheese, it is recommended to cut away at least 1 inch (2.5 cm) around the mouldy area. Be careful not to touch the mould with the knife. You should then re-cover the cheese in fresh wrap. It is important to note that the cheese should not be consumed if it has been left unrefrigerated for more than two days, as it will spoil.
If you are looking to extend the shelf life of blue cheese, it can be frozen. To do this, cut the cheese into portions no larger than 1/2 pound (225 g) each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Properly stored, it will maintain its best quality for about 6 months but will remain safe beyond that time.
The best temperature for storing blue cheese is between 46°F–55°F (8°C–13°C). This is slightly warmer than a typical refrigerator, so putting the cheese in the crisper drawer can help maintain this temperature. It is also important to keep blue cheese away from other cheeses and food to prevent mould contamination. Additionally, blue cheese should be wrapped properly every time it is used to prevent moisture buildup and to allow it to breathe.
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It should be discarded if there are changes in its appearance or smell
Blue cheese is made with cultures of the mold Penicillium, which is safe to eat. However, blue cheese can still go bad, and it's important to know how to spot this. The best temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C). This is slightly warmer than a typical refrigerator, so the cheese should be kept in the crisper drawer. It should also be wrapped in paper or foil to prevent moisture build-up, and kept away from other foods so as not to contaminate them with mold spores.
Blue cheese should be discarded if there are changes in its appearance or smell. If it has been left unrefrigerated for more than two days, it should be thrown away. If refrigerated, blue cheese will usually last for around three to four weeks. If frozen, it can be kept indefinitely, but the taste and texture may change—it may lose some of its sharp flavor and crumble more easily.
When trying to determine whether blue cheese has gone bad, it's important to use your senses. First, check for any mold or discoloration on the surface. Then, smell the cheese—if it has a "funny" or foul odor, it should be discarded. Finally, you can taste a small amount. If everything seems okay, the cheese is likely still safe to eat.
It's worth noting that blue cheeses don't necessarily "go bad" in the traditional sense. Instead, they can age and become stronger in flavor. At some point, the flavor may become too intense for your liking, and this is a good time to discard the cheese. Additionally, if the cheese is yellowing, this is a sign that it is getting old and dry.
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Frequently asked questions
Yes, blue cheese should be wrapped and refrigerated. If stored properly, it can last 3-4 weeks in the refrigerator.
Blue cheese can go bad if it is not stored properly. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
Blue cheese should be discarded if there are any changes in its appearance or smell. Look out for fuzzy white, green, pink, or grey spots growing on the surface of the cheese. A strong odour similar to ammonia may also be a sign of spoilage.
Blue cheese should be tightly wrapped and stored in the refrigerator. Experts recommend wrapping the cheese in aluminium foil, parchment paper, or a loose zipper-lock bag.
