Patrick Oconnell
Blue cheese is made using Penicillium, a type of mould that gives the cheese its distinctive taste, smell, and appearance. Despite being mouldy, blue cheese is safe to eat because the types of Penicillium used to produce it do not produce toxins and are considered safe to consume. However, blue cheese can still go bad, so it's important to practice basic food safety and store it properly. Consuming spoiled blue cheese can cause food poisoning, with symptoms including nausea, vomiting, diarrhoea, and stomach cramps. Additionally, some people may have allergies to the mould in blue cheese, resulting in reactions ranging from mild digestive issues to severe anaphylaxis.
| Characteristics | Values |
|---|---|
| Type of mold used | Penicillium roqueforti, Penicillium glaucum |
| Toxin production | Does not produce toxins by itself |
| Safe consumption | Yes, if fresh and not dark in color |
| Food safety | Store tightly wrapped in the refrigerator |
| Shelf life | 3-4 weeks in the refrigerator |
| Freezing | Can be frozen to extend shelf life |
| Allergies | Possible to be allergic to mold in blue cheese |
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What You'll Learn
- Blue cheese is made using Penicillium, a type of mold that is safe to consume
- Store-bought blue cheeses are made in hygienic facilities to prevent dangerous molds, fungi, and bacteria from growing
- Blue cheese can go bad if it's not stored properly, so it's important to wrap it tightly and keep it in the refrigerator
- Consuming spoiled blue cheese can cause food poisoning, so it's important to check for signs of spoilage before eating
- Some people may have an allergy to the mold in blue cheese, which can cause digestive issues or more severe reactions
Blue cheese is made using Penicillium, a type of mold that is safe to consume
Blue cheese is made using Penicillium, a type of mould that is generally safe to consume. However, it's important to note that some people may have allergic reactions to it, and it can pose a health risk to individuals with weakened immune systems or respiratory conditions.
Penicillium mould is commonly found in cool, damp environments worldwide, thriving on decaying organic materials like fruits, vegetables, and vegetation. It is often identified by its blue, green, or yellow spores, which are spread through the air and grow in moderate climates and damp conditions.
When it comes to blue cheese, specifically, the mould Penicillium roqueforti (and sometimes Penicillium glaucum) is intentionally introduced to give the cheese its distinct characteristics. This mould does not produce toxins by itself and is considered safe for human consumption. It is related to the mould from which the antibiotic penicillin is derived.
The process of making blue cheese often involves simulating the natural conditions in which Penicillium mould grows. In controlled facilities or traditional caves, mould spores are introduced to fresh cheese curds, giving rise to the sharp flavour, unique look, and creamy texture associated with blue cheese.
While the Penicillium mould used in cheese production is generally safe, it's worth noting that other types of mould may be present if the cheese has gone bad. Fresh blue cheese with a light colour is unlikely to make you sick from mould, but it's always important to exercise caution and ensure proper food handling and storage to prevent the growth of harmful bacteria or moulds.
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Store-bought blue cheeses are made in hygienic facilities to prevent dangerous molds, fungi, and bacteria from growing
Store-bought blue cheese is typically made in hygienic facilities that simulate the conditions of the damp limestone caves of southern France, where the cheese was originally made. These facilities ensure that dangerous moulds, fungi, and bacteria do not contaminate the cheese.
The mould that forms on blue cheese, Penicillium roqueforti, is a variety that does not produce toxins and is safe to consume. This mould is related to the mould that the antibiotic penicillin is made from. When this type of mould comes into contact with cheese, it rapidly breaks down the cheese's proteins, creating the distinctive blue-grey veins and sharp flavour of blue cheese.
To prevent the growth of dangerous moulds, fungi, and bacteria, store-bought blue cheese is made in controlled facilities that replicate the dark and damp conditions of natural caves. This controlled environment allows cheesemakers to produce blue cheese safely and consistently.
While the mould in blue cheese is generally safe, it is important to practice proper food safety and storage. Blue cheese should be stored in the refrigerator, tightly wrapped, and placed on the bottom shelf, where it is typically colder. Properly stored blue cheese can last 3-4 weeks in the refrigerator. Freezing blue cheese can also extend its shelf life, although it may alter its texture and appearance slightly.
It is important to check blue cheese for any signs of spoilage, such as discolouration, sliminess, or fuzzy growths. If any of these signs are present, the entire piece of cheese should be discarded, as bacteria or mould may still be present. Additionally, blue cheese that develops a strong ammonia-like odour should be discarded. Consuming spoiled blue cheese can lead to food poisoning, causing nausea, vomiting, diarrhoea, and stomach cramps.
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Blue cheese can go bad if it's not stored properly, so it's important to wrap it tightly and keep it in the refrigerator
Blue cheese 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 it is not stored properly, so it is important to wrap it tightly and keep it in the refrigerator.
The mould in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, does not produce toxins and is therefore safe to eat. These types of mould are often found in the damp limestone caves of southern France, where the original blue cheese is said to have been discovered. The specific conditions of these caves, including their darkness and humidity, prevent dangerous moulds, fungi, and bacteria from growing on the cheese.
Today, most blue cheese is made in labs and hygienic production facilities, where similar conditions to those caves are simulated. This ensures that only the desired type of mould grows on the cheese.
Despite the safety of the mould in blue cheese, it is important to practice proper food safety and storage. Blue cheese should be kept tightly wrapped in the refrigerator, preferably on the bottom shelf, where it is coldest. If stored properly, blue cheese can last 3–4 weeks in the refrigerator. It can also be frozen to extend its shelf life, although its texture and appearance may be slightly altered.
To determine if blue cheese has gone bad, check for any changes in its appearance, smell, or taste. Blue cheese that has gone bad may have fuzzy white, green, pink, or grey spots, or it may have developed a strong ammonia-like odour. If you notice any signs of spoilage, it is important to discard the cheese immediately. Consuming spoiled blue cheese can lead to food poisoning, causing symptoms such as nausea, vomiting, diarrhoea, and stomach cramps.
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Consuming spoiled blue cheese can cause food poisoning, so it's important to check for signs of spoilage before eating
Blue cheese is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. While the specific type of mould used in blue cheese is safe for human consumption, blue cheese can still go bad if it's not stored properly. Consuming spoiled blue cheese can cause food poisoning, so it's important to check for signs of spoilage before eating.
To prevent food poisoning, it's crucial to practice basic food safety and store blue cheese properly. Blue cheese should be kept tightly wrapped in the refrigerator, preferably on the bottom shelf, as the lower section is usually the coldest. If stored correctly, blue cheese can last 3-4 weeks in the refrigerator. Freezing blue cheese can also extend its shelf life, although it may slightly alter its texture and appearance.
To determine if blue cheese has gone bad, there are several signs to look for. Firstly, check the expiration date on the packaging. If the cheese is past its expiration date, it's best to discard it. Additionally, examine the colour of the creamy part of the cheese. It should be white or beige; if you notice any pink, brown, green, or blue discolouration, it's a sign of spoilage.
Another indication of spoilage is a change in texture. If the surface of the blue cheese appears slimy or fuzzy, or if there are fuzzy white, green, pink, or grey spots growing on it, discard the cheese immediately. A strong odour similar to ammonia is also an indicator that the blue cheese has gone bad. In most cases, eating a small amount of spoiled blue cheese is unlikely to cause severe illness, but it's always better to be cautious and avoid consuming potentially spoiled food.
If you do accidentally consume spoiled blue cheese and start to experience symptoms such as nausea, vomiting, diarrhoea, stomach cramps, chills, or headache, it's important to seek medical advice. These symptoms could be indicative of food poisoning, and prompt attention can help ensure a swift recovery.
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Some people may have an allergy to the mold in blue cheese, which can cause digestive issues or more severe reactions
Blue cheese is generally safe for human consumption and is made from moulds that do not produce toxins. However, some people may have an allergy to the mould in blue cheese, which can cause digestive issues or more severe reactions.
Blue cheese contains two highly allergenic substances: milk and mould. Milk is one of the most common food allergies, and consuming milk products can cause allergic reactions in people with this allergy, triggering symptoms such as diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness. Similarly, an allergy to mould can also cause reactions such as inflammation in the eyes, throat, sinuses, gastrointestinal system, and skin.
Symptoms of a blue cheese allergy may include digestive issues such as vomiting, stomach pain, cramps, and diarrhoea, as well as other severe reactions like inflammation in different parts of the body. If you experience any of these symptoms after consuming blue cheese, it is important to consult a doctor or a medical professional to determine if you have an allergy.
It is worth noting that individuals with mould allergies may still be able to safely eat blue cheese, as the digestive process destroys any active mould spores. Additionally, mould allergies typically flare up due to mould inhalation rather than ingestion. However, if blue cheese is left unrefrigerated or not consumed within several weeks, the mould can produce toxic compounds called mycotoxins, which can have short- and long-term health effects.
To minimise the risk of any adverse reactions, it is recommended to consume blue cheese in moderation and to ensure it is fresh and properly stored.
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Frequently asked questions
Blue cheese is made using Penicillium, a type of mold that does not produce toxins and is safe to consume. However, blue cheese can go bad if it is not stored properly. To prevent this, wrap the cheese tightly and store it in the refrigerator.
Signs that blue cheese has gone bad include fuzzy white, green, pink, or grey spots on the surface, as well as a strong odor similar to ammonia.
If you eat spoiled blue cheese and start to feel sick, it is recommended that you consult a doctor. Symptoms of food poisoning from blue cheese include nausea, vomiting, cramps, and diarrhea.
