Aging Blue Cheese: How Long Does It Take?

Blue cheese is a type of cheese known for its strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould. The mould spores are 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 eat. The duration of the ageing process depends on personal preference. Many varieties are aged for around 2 months, but some are aged for up to 6 months.

How long does unopened blue cheese last?

Blue cheese is made using cultures of Penicillium, a type of mould. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with controlled temperature and moisture levels that were favourable for the growth of harmless mould.

Unopened blue cheese has a shelf life of one month up to six months, depending on its packaging. It usually retains its quality for a couple of extra weeks. If you've bought a fresh cut from the wheel, wrap it with cheese paper, wax paper, or parchment paper, and then place it in a freezer bag. Make sure it's wrapped well so that it doesn't dry out, but also give it some breathing room.

To maximise the shelf life of blue cheese, do not open the package until you are ready to use it. The best temperature for blue cheese is the temperature at which it matured, somewhere between 46°F–55°F (or 8°C–13°C).

To further extend the shelf life of unopened blue cheese, freeze it. Frozen blue cheese may lose some of its texture and flavour, and will be best suited to cooked dishes such as sauces, soups, and casseroles.

How long does opened blue cheese last?

Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould.

Once opened, blue cheese should be consumed within 3 to 4 weeks. If you notice any signs of spoilage, discard it immediately. This includes fuzzy white, green, pink, or grey spots growing on the surface of the cheese, or a strong ammonia-like smell. Consuming spoiled blue cheese can cause food poisoning, resulting in nausea, vomiting, diarrhoea, and stomach cramps.

How to store blue cheese

To extend the shelf life of opened blue cheese, it is important to store it properly. Blue cheese should be wrapped well and stored in the refrigerator. The ideal temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C). Keep blue cheese away from other foods to prevent the mould spores from contaminating them.

Freezing blue cheese

Freezing blue cheese can help extend its shelf life. Although freezing may slightly alter the texture and appearance of the cheese, it remains safe to consume indefinitely.

How to store blue cheese

Blue cheese is a flavour powerhouse born from a combination of milk and mould. It is a delicacy that deserves proper care and correct storage.

The best way to store blue cheese is in the refrigerator. When stored correctly, blue cheese can be enjoyed for up to four weeks. To store blue cheese in the refrigerator, follow these steps:

• Wrap the blue cheese in cheese paper, parchment paper, or wax paper.
• Place the wrapped cheese in a more humid section of your fridge, such as the crisper drawer. Storing it this way prevents the cheese from drying out.
• For unopened and fresh blue cheese, keep it sealed in its original packaging for the best quality.

Storing Blue Cheese at Room Temperature

Although storing blue cheese in the fridge is the ideal way to keep it fresh for longer, it is best enjoyed when stored at room temperature. An ideal place to keep blue cheese at room temperature is in a grotto. A cheese grotto provides the perfect conditions by self-regulating with a clay brick humidifier and a breathable panel.

However, blue cheese should not be kept at room temperature for more than four hours, especially after opening the package.

Storing Blue Cheese in the Freezer

Yes, you can freeze blue cheese! However, the longer the cheese stays in the freezer, the more it affects its flavour profile and texture. Frozen blue cheese tends to have a grainy and crumbly texture, so consider this before deciding to freeze the cheese. Frozen cheeses are best used in cooked dishes rather than eaten fresh. To freeze blue cheese, follow these steps:

• Cut your blue cheese to the desired size and shape, or leave it whole.
• Wrap the larger pieces of cheese with aluminium foil or plastic wrap, then put the wrapped cheese in a freezer bag. For smaller pieces, put them in a plastic container or freezer bag. If it is unopened, leave the whole wedge in its original packaging.
• Slide the bag or container into the freezer.

How to Know if Blue Cheese is Bad

The simplest way to tell if blue cheese is bad is by checking the expiration date on the package. However, this is not always reliable, especially for cheese products that can last beyond their expiration date. Here are some other signs to look for:

• Presence of fuzzy mould. Blue mould native to blue cheese isn’t fuzzy. But if there are some patches of grey or black mould that are fuzzy, discard the cheese.
• Altered colour of the flesh. Normally, the flesh is white, yellow, or creamy. If it turns pink, green, brown, or yellow, throw it out.
• A strong ammonia-like smell. Blue cheese has a distinct smell, and people often say it smells like old socks. But if that odour becomes much stronger than it was when you first bought it, or the cheese smells stale, it has gone bad.
• It looks old. If it looks like it has been sitting in the fridge for months, it is dry, crumbly, and uneven in colour, it is past its prime.

How to tell if blue cheese has gone bad

Blue cheese is a pungent-tasting and smelling cheese with a unique appearance. While it's made with mould, this doesn't mean it can't go bad. Here's how to tell if your blue cheese has spoiled:

Smell

The best way to tell if your blue cheese has gone bad is to smell it. Fresh blue cheese has a strong scent, but this changes as it spoils. If your blue cheese has an ammonia-like smell, it's probably gone bad.

Colour

The creamy part of the blue cheese should be white, beige, or yellow. If you notice it turning pink, brown, or green, it's likely gone bad.

Texture

If the surface of your blue cheese appears slimy or fuzzy, it's likely gone bad.

Taste

If your blue cheese passes the smell and appearance test, you can usually tell if it's gone bad by tasting it. Fresh blue cheese has a strong, sharp taste, but when it goes bad, it becomes even more biting. If it's too strong to enjoy, throw it away.

Expiration date

Check the expiration date on the packaging. Blue cheese kept in the refrigerator will remain good for one to two weeks past this date, which is usually about three to four weeks in total.

Storage

If you've left your blue cheese unrefrigerated, throw it away after two days. If you've frozen your blue cheese, it will keep indefinitely, but for best taste and texture, consume it within six months.

How to age blue cheese at home

Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance. The mold is added after the curds have been drained and formed into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to eat.

To age blue cheese at home, you'll need to create an environment with consistent temperature and humidity—this space is often referred to as a "cheese cave." Blue cheese likes to be aged at 85% humidity, between 55-65 degrees Fahrenheit.

• Use a recycled 5-gallon food-grade plastic bucket and lid.
• Place a rack covered in a square of plastic cheese mat (or a cheap sushi mat) at the bottom of the bucket.
• Place the wheel of cheese on top for aging, flipping it weekly.
• Leave the lid cracked about one inch for a little airflow.
• The cheese itself will provide the needed humidity, and the basement floor will keep the temperature moderated.
• As the cheese ages, the bucket will develop its own micro-ecosystem of bacteria and molds.
• Depending on the amount of moisture, salt, acid, and oxygen, the ecosystem will evolve as the cheese ages.
• After one or two weeks, poke holes through the cheese with a skewer to allow air into the interior, which will allow the mold to vein on the inside.
• After one month, take the cheese out of the cave and carefully scrape off the exterior mold layer.
• After two months, you'll have a mild blue cheese. Each additional month of aging will add more flavor.

It's important to note that making blue cheese at home can be challenging, and the aging process can be a little freaky. Remember, blue cheese is known for its pungent and earthy flavor, and it can get stinkier as it ages.

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