Patrick Oconnell
Roquefort is a type of blue cheese from France, made from fresh and unpasteurized sheep's milk. It has a pungent aroma and robust flavour, and is considered the 'King of Cheese' by connoisseurs. But does it go bad? The answer is yes. If stored properly in the refrigerator, Roquefort cheese will last for 3 to 4 weeks. To extend its shelf life, it can be frozen for up to 6 months, although it will remain safe to eat beyond that time. Signs that blue cheese has gone bad include a strong ammonia smell, discolouration of the rind, and a slimy or fuzzy texture.
| Characteristics | Values |
|---|---|
| Storage | Refrigerate at all times. Wrap tightly in plastic wrap or aluminium foil. For better results, wrap in wax or parchment paper before covering with plastic wrap. |
| Shelf Life | 3-4 weeks in the refrigerator. Up to 6 months in the freezer. |
| Signs of Spoilage | Strong ammonia-like smell, discoloured rind, fuzzy mould, slimy texture, stale smell. |
| Taste | Spoiled blue cheese has a very strong taste. |
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What You'll Learn
Shelf life
As a blue cheese, Roquefort cheese can go bad. The shelf life of this type of cheese depends on its storage conditions. When stored in the refrigerator, Roquefort cheese can last for up to a month. To maximise its shelf life, wrap the original packaging tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating.
If you want to keep Roquefort cheese for longer, you can freeze it. Cut the cheese into portions no larger than half a pound each, then wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. When stored this way, Roquefort cheese will maintain its best quality for about six months but will remain safe to eat beyond that.
There are several signs that your Roquefort cheese has gone bad. If it has been left out on the counter, don't let it sit for longer than two days (less if the room is very hot). If the cheese has been in the refrigerator, check for mould. If there is mould on a firm-textured wedge of Roquefort cheese, cut away at least one inch around and below the mouldy area and re-cover the cheese in fresh wrap. If mould appears in a package of shredded, sliced, or crumbled Roquefort cheese, discard the entire package.
Other signs that your Roquefort cheese has gone bad include a strong ammonia-like smell, discolouration of the rind, a slimy or fuzzy texture, and the appearance of pink, brown, or green colours in the once-white areas of the cheese. If the cheese looks dry, crumbly, and uneven in colour, it has likely gone bad.
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Storage
As a variety of blue cheese, Roquefort cheese can go bad. The best way to store it is to keep it refrigerated at all times. To maximise its shelf life, wrap the original packaging tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover with plastic wrap before refrigerating.
Properly stored, a wedge of Roquefort cheese will last for 3 to 4 weeks in the refrigerator. If you want to extend its shelf life, you can freeze it. Cut the cheese into portions no larger than half a pound each, and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag. When properly stored, it will maintain the best quality for about 6 months but will remain safe to eat beyond that.
If your Roquefort cheese has been left out on the counter, don't let it sit for longer than two days (less if the room is particularly hot). If you're not sure whether your cheese has gone bad, there are several signs to look out for. Firstly, if it smells like ammonia, it's probably gone bad. Blue cheese has a strong, distinct odour, but it shouldn't smell like ammonia. If the white part of the cheese has turned pink, brown or green, this is another sign that it has gone bad. The texture of the cheese may also become slimy or fuzzy.
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Signs of spoilage
As Roquefort is a type of blue cheese, it shares similar characteristics with other blue cheeses when it comes to spoilage.
Firstly, if your Roquefort cheese is left out on the counter, it will likely spoil if left for longer than two days. Roquefort cheese should be stored in the refrigerator, where it will last for up to a month.
To maximise the shelf life of a wedge of Roquefort cheese, it should be wrapped tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating.
When trying to identify if your Roquefort cheese has gone bad, use your senses of smell, sight and taste.
Smell
Blue cheese has a strong, distinct odour, but it shouldn't smell like ammonia. If the ammonia-like smell becomes strong, or much stronger than it was when you first bought it, or the cheese smells stale, it has likely gone bad.
Sight
If your Roquefort cheese looks like it has been sitting in the fridge for months, it is probably past its prime. Signs of this include a dry, crumbly texture and uneven colouring. The white part of the cheese may also start to turn pink, brown or green.
Touch
Blue cheese may be slightly sticky, but never slimy. If the texture of the cheese becomes slimy or fuzzy, it has likely gone bad.
Taste
If everything appears normal, you can take a tiny taste of the cheese in question. Spoiled blue cheese will have a very strong taste, so strong that it will almost bite you when you take a bite. Remember, only taste the cheese if all other signs indicate that it is normal.
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Freezing
To freeze Roquefort cheese, it is recommended to break it down into smaller portions and wrap them tightly before placing them in the freezer. This can be done by using wax or parchment paper, followed by an additional layer of plastic wrap or aluminium foil. Alternatively, you can use a cryovac machine to seal the portions before freezing. Freezing in smaller portions allows for easier thawing and ensures that you only defrost the amount of cheese you need for your intended use.
When defrosting frozen Roquefort cheese, it is best to do so gradually by placing it in the refrigerator. This will help maintain the cheese's quality and safety. Once defrosted, the cheese can be kept in the refrigerator for an additional 3 to 4 days before use. If the cheese is thawed in the microwave or cold water, it should be consumed immediately.
While freezing can extend the shelf life of Roquefort cheese, it is important to practice safe food handling and storage procedures. Always ensure that the cheese is stored at the appropriate temperature and that cross-contamination with other foods is avoided. Additionally, regularly check the cheese for any signs of spoilage, such as a hard texture, discolouration, a strong smell, or the presence of mould. If you have any doubts about the quality or safety of the cheese, it is best to discard it and prioritise your health and well-being.
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Pairing
When it comes to pairing Roquefort cheese, the key is to use it sparingly due to its potent and flavourful nature. A small amount can add an intense burst of flavour to most ingredients, enhancing rather than overwhelming them.
Fruits
Roquefort goes well with sweet fruits like ripe peaches, apricots, figs, and grapes. It also pairs nicely with crisp, zesty fruits like green apples, pears, and citrus (especially tangerines or mandarin oranges) in more complex dishes like salads or tarts.
Nuts
All kinds of nuts pair well with Roquefort, but the classic pairing is with sweeter nuts like almonds, hazelnuts, cashews, and pecans. Other nuts like walnuts, pistachios, macadamia nuts, and peanuts also work well, especially when combined with another sweet ingredient like fruit or honey.
Meats
Roquefort is a good match for robust cured meats like sopressata, prosciutto Crudo, Salchichon, or beefy Bresaola. It also goes well with other intensely flavoured meats like steak, pork, veal, and chicken (especially dark meat like thighs and wings). Crumble Roquefort into a blue cheese sauce or mix it with butter to top a steak.
Vegetables
Roquefort complements almost all vegetables, but neutrally flavoured ones may be the best match. Potatoes, zucchini, eggplant, and mushrooms are delicious when roasted with crumbled Roquefort. Roasted cauliflower, broccoli, and Brussels sprouts can be dipped in blue cheese sauce, and salads with peppery arugula and cress benefit from the addition of Roquefort.
Other Cheeses
When creating a cheese platter or charcuterie board featuring Roquefort, choose more neutral cheeses like mozzarella, brie, or white Scamorza to balance its robust flavour.
Drinks
Roquefort is typically paired with sweet and fruity wines, both red and white, although white is more common. Sauternes is a popular choice, as its rich, honeyed, fruity notes of peaches and apricots complement the salty, tangy flavours of the cheese. Other sweet wines like Riesling, ice wines, and fortified wines such as Tawny Port or Oloroso Sherry also pair well. Younger Roquefort, with its slightly more creamy flavour, can be matched with a Rosé or Sauvignon Blanc with good fruit flavours and acidity. Rich malty beers, such as nut brown ale, imperial stout, and porter, are also a good match, as the nut and caramel flavours complement the cheese. For a more bitter pairing, an IPA can cut through the creaminess of a younger Roquefort.
In addition to the above, Roquefort can be paired with peated Scotch or whiskey, particularly peaty Islay whiskies, and aged bourbon, as the rich, caramelised, charred wood flavours complement the cheese's complex tang.
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Frequently asked questions
Yes, like all types of cheese, Roquefort cheese can go bad.
A wedge of Roquefort cheese will last for 3 to 4 weeks in the refrigerator.
In the freezer, it will maintain its best quality for about 6 months but will remain safe to eat beyond that time.
Bad Roquefort cheese will have a strong ammonia-like smell. It will look old, dry, crumbly and discoloured. The texture may become slimy or fuzzy.
To maximise the shelf life of a wedge of Roquefort cheese, wrap the original packaging tightly in plastic wrap or aluminium foil. For better results, wrap the cheese first in wax or parchment paper and then cover with plastic wrap before refrigerating.
