Vacuum-Sealed Blue Cheese: How Long Does It Last?

Blue cheese is known for its relatively high moisture levels and active moulds, which cause it to spoil faster than other types of cheese. While vacuum sealing can extend the shelf life of blue cheese, it is not recommended for long-term storage due to the risk of mould contamination. So, how long does vacuum-sealed blue cheese last?

Vacuum-sealed blue cheese's shelf life

Vacuum-sealed blue cheeses shelf life

Vacuum-sealed blue cheese will last for up to three months if it is unopened and stored in the freezer or refrigerator. Once opened, it will last for up to three weeks if it is rewrapped tightly and refrigerated. If you want to prolong its life, you can wrap it tightly and place it in the freezer. Freezing will stop the cheese from biologically maturing any further and will not affect its flavour, although the texture may become more crumbly.

It is important to note that the mould in blue cheese needs oxygen to survive, so make sure the cheese can breathe if you don't plan on eating it for a while. Experts recommend wrapping it in aluminium foil, parchment paper, or a loose zipper-lock bag.

If you are planning on maturing your own blue cheese, it is recommended to let it mature in a plastic box for at least a month before vacuum sealing. This will give the cheese time to develop its blue veins. Once vacuum-sealed, the maturing process will slow down significantly, but it will still continue.

Storing vacuum-sealed blue cheese

Vacuum-sealing is a great way to preserve blue cheese and extend its shelf life. Clemson Blue Cheese, for example, can be stored in the refrigerator for up to three months if it is unopened and vacuum-sealed. Once opened, it can be stored for up to three weeks if it is rewraped tightly and refrigerated. If you want to store it for longer, you can put it in the freezer. Freezing will stop all biological activity and will not affect the flavour, although it may make the texture more crumbly.

If you are vacuum sealing the cheese yourself, it is recommended to let the cheese mature in a plastic box for one or two months before vacuum sealing. This will allow the blue mould to develop. Without air, the blue mould will not bloom, but the cheese will still grow and you will get a blue-flavoured cheese without the blue veins.

When storing vacuum-sealed blue cheese in the refrigerator, it is important to note that the cheese should be wrapped tightly to slow its ripening. The cheese should also be stored in a very cold place.

When storing vacuum-sealed blue cheese in the freezer, it is important to remove the cheese from the freezer and let it thaw in the refrigerator for one to two days before serving.

Blue cheese mould

Blue cheese is characterised by its active moulds and relatively high moisture levels. The mould will die and turn yellow-green if deprived of oxygen, so it is important to ensure that the cheese can breathe.

When storing blue cheese, it is recommended to use a breathable wrapper such as aluminium foil, parchment paper, or a loose zipper-lock bag. Another option is to first wrap the cheese in parchment paper and then loosely cover it with aluminium foil, mimicking the two-ply construction of cheese paper. It should then be stored in a very cold place to slow its ripening.

If you are looking to store blue cheese for a longer period, vacuum sealing is an option. Clemson Blue Cheese, for example, can be stored in the freezer or refrigerator for up to 3 months if it is unopened and vacuum-sealed. Once opened, the cheese can be stored for up to three weeks if rewrapped tightly and refrigerated. If kept longer, a surface or foreign mould may begin to grow. However, this does not necessarily harm the cheese, and the mould can simply be scraped off.

It is important to note that vacuum sealing blue cheese may impact its maturation process. Without air, the blue mould will not bloom, but it will still grow, resulting in a blue-flavoured cheese without the blue veining.

Blue cheese contamination

Blue cheese is made using a type of mould called Penicillium roqueforti, which is responsible for its distinct taste, smell, and appearance. While blue cheese does contain mould, the types of Penicillium used to produce it do not produce toxins and are safe to consume.

However, blue cheese can still be contaminated and go bad, so it's important to practice proper food safety and storage. There are several points at which blue cheese can become contaminated. For example, the cheese rind can be a source of contaminants that can move to the cheese slice when it's cut, and mould can grow as the cheese is stored. The brine used to salt or cure the cheese could also be a source of fungi that can spoil it.

If blue cheese is not stored properly, it can cause food poisoning, leading to symptoms like nausea, vomiting, diarrhoea, and stomach cramps. Certain types of mould produce mycotoxins, which are toxic compounds that can suppress immune function, cause digestive distress, and even contribute to cancer. Therefore, it's important to store blue cheese properly and practice food safety to prevent these negative side effects.

When stored properly, vacuum-sealed blue cheese can last up to 3 months unopened in the refrigerator or freezer. Once opened, it can be stored for up to 3 weeks if rewrapped tightly and refrigerated. If kept longer, foreign mould will begin to grow, but this does not necessarily harm the cheese. If foreign mould appears, simply scrape off the edges and use the remaining cheese.

Blue cheese maturation

Initial Steps

Before the maturation process, several steps are required to create the curds that will eventually become blue cheese. First, raw milk (from cows, goats, or sheep) is mixed and pasteurized. Then, acidification occurs through the addition of a starter culture, which converts lactose to lactic acid, solidifying the milk. The next step is coagulation, where rennet—a mixture of rennin and other materials found in the stomach lining of a calf—is added to further solidify the milk. The curds are then cut into small pieces to encourage the release of liquid (whey).

Maturation Begins

Once the curds are formed, they are ladled into containers to drain and form into cheese loaves. This is where maturation begins. Whey drainage continues for 10–48 hours, and the moulds are frequently inverted to promote drainage. Salt is then added to act as a preservative and enhance flavour. The final step before ripening is piercing the cheese loaves with needles to create small openings for air to penetrate. This step is crucial for the growth of the blue veins characteristic of blue cheese.

Ripening and Maturation

The ripening process involves ageing the cheese in a temperature-controlled environment, typically around 8–10°C with a relative humidity of 85–95%. During ripening, the cheese is regularly turned to avoid sticking to the mat, and the total ketone content is monitored as it contributes to the distinctive flavour and aroma of blue cheese. This ripening period can last for 60–90 days before the flavour is considered typical and acceptable.

Mould Growth

The distinct blue-green veins in blue cheese are caused by the growth of Penicillium roqueforti, a mould that requires oxygen to grow. The piercing of the cheese loaves during the ripening process creates the necessary oxygenated environment for this mould to grow and form the blue veins. This process also allows other bacteria, such as Brevibacterium linens, to grow and contribute to the aroma of the cheese.

Final Steps

After the ripening process, the blue cheese is further aged and monitored. The cheese is scraped to remove any excess mould and then wrapped, typically in foil. This ageing process can last for several months, depending on the desired flavour intensity. For a mild blue cheese, three months of ageing is sufficient, while six months will result in a more robust flavour.

Frequently asked questions