Frederic Melton
Blue cheese is a semi-soft cheese with a strong smell and distinct flavour. It is made using Penicillium, a type of mould that's responsible for its unique taste, smell, and appearance. Blue cheese can go bad if it's not stored properly, so it's important to look out for signs of spoilage, such as fuzzy white, green, pink, or grey spots, or a strong ammonia-like odour. Proper storage involves keeping the cheese tightly wrapped in the refrigerator, where it can last for 3–4 weeks. Freezing is also an option to extend its shelf life, although this may alter the texture and appearance of the cheese.
| Characteristics | Values |
|---|---|
| Type of mold in blue cheese | Penicillium roqueforti |
| Other types of mold in blue cheese | Penicillium glaucum |
| Mold color | White, green, black, blue, or grey |
| Texture | Creamy, crumbly, moist, soft, smooth |
| Flavor | Sharp, tangy, nutty, strong, intense |
| Odor | Strong, similar to ammonia if spoiled |
| Storage | Tightly wrapped in the refrigerator |
| Shelf life | 3–4 weeks in the refrigerator, indefinite in the freezer |
Explore related products
What You'll Learn
- Blue cheese gets its unique flavour, smell, and appearance from Penicillium mould
- Blue cheese can go bad if not stored properly
- Penicillium roqueforti is a type of mould that does not produce toxins and is safe to consume
- Blue cheese is made by piercing the cheese with thin needles to allow oxygen to reach the inside
- Blue cheese is best paired with dark stout, gin and tonic, or a fruity and sweet white wine
Blue cheese gets its unique flavour, smell, and appearance from Penicillium mould
Blue cheese is a semi-soft cheese with a strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould. The mould breaks down the cheese's proteins (casein) and fatty acids to form ketones, giving blue cheese its creamy texture, unique flavour, and aroma. The type of ketone produced by the mould breaking down the fatty acids determines the smell of the cheese.
The mould in blue cheese is safe to eat. Unlike other types of mould, the Penicillium roqueforti and Penicillium glaucum used in blue cheese do not produce toxins and are not dangerous to humans. The same type of mould is used to make penicillin, an antibiotic.
Blue cheese gets its blue-green veins from the mould. The mould spores can be injected into the cheese before the curds form, or they can be mixed in with the curds after they form. Holes are then drilled into the cheese for aeration, and it is stored in a cool, dark, and damp place to encourage mould growth.
To tell if blue cheese has gone bad, check for changes in smell, appearance, or texture. Fresh blue cheese already has mould in it, which is typically blue or green in colour. However, the creamy part of the cheese should be white, beige, or yellow. If the creamy part turns pink, brown, or green, or if the surface appears slimy or fuzzy, the cheese has likely spoiled. Additionally, if the cheese develops a strong odour similar to ammonia, it has likely gone bad.
Cheese Exploration: Blue Cheese Alternatives and Similarities
You may want to see also
Blue cheese can go bad if not stored properly
Blue cheese is made using Penicillium, a type of mould that gives it its distinct taste, smell, and appearance. While the mould in blue cheese is safe to consume, blue cheese can still go bad if not stored properly.
Blue cheese that has gone bad will usually have a strong ammonia-like smell, which is produced by the bacteria causing putrefaction. It may also develop fuzzy white, green, pink, or grey spots, indicating the growth of spoilage moulds that produce harmful mycotoxins. These moulds typically grow on food that has not been consumed for many days and are influenced by factors such as local weather, pest contamination, and inadequate cleanliness during storage. To prevent spoilage, it is important to store blue cheese properly.
When storing blue cheese, it should be kept in the refrigerator at a temperature between 40°F and 55°F (or 8°C and 13°C). The colder the cheese is, the longer it will stay fresh, so it is best to store it on the bottom shelf of the refrigerator, which is usually the coldest. To prevent it from drying out, blue cheese should be wrapped tightly in wax or parchment paper, followed by a layer of plastic wrap or foil. For additional protection against scent and flavour transfer in the refrigerator, it can be placed in an airtight container after wrapping.
Blue cheese stored properly in the refrigerator typically lasts 3-4 weeks. To extend its shelf life, it can be frozen and will remain safe indefinitely. However, freezing may alter the texture and appearance of the cheese, and it is recommended to be consumed within six months for the best taste and texture.
Blue Cheese Exploration: Is It Really Moldy and Good for You?
You may want to see also
Penicillium roqueforti is a type of mould that does not produce toxins and is safe to consume
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While most moulds produce toxins that are harmful to humans, the types of Penicillium used to produce blue cheese, such as Penicillium roqueforti, do not produce toxins and are safe to consume.
Penicillium roqueforti is a type of mould commonly used in the production of blue-veined cheeses. It is known for giving blue cheese its unique flavour and aroma. This mould is particularly well-adapted to the conditions during the cheese-making process, including low oxygen levels and temperatures. Penicillium roqueforti is also actively involved in lipolysis and proteolysis, which contribute to the breakdown of fats and proteins in the cheese, resulting in its creamy texture and blue veins.
While Penicillium roqueforti itself does not produce toxins harmful to humans, it does secrete secondary metabolites that may be toxic. One of these metabolites is the PR toxin, which has been associated with potential health risks such as damage to internal organs, gastrointestinal issues, and immunotoxicity. However, these metabolites are considered to have low toxicity and instability in cheese, making them less of a concern from a food safety perspective.
It is worth noting that blue cheese can still spoil, and proper storage is essential to prevent the growth of other harmful moulds and bacteria. Fuzzy white, green, pink, or grey spots on the surface of blue cheese may indicate spoilage, as can a strong ammonia-like odour. Practicing food safety and storing blue cheese properly will help prevent negative side effects and ensure it can be enjoyed safely.
In summary, Penicillium roqueforti is a type of mould used in blue cheese production that does not produce toxins and is generally safe for human consumption. However, blue cheese can still spoil, so it is important to inspect its appearance and odour before consumption and practice proper food safety and storage.
Lettuce and Blue Cheese: Carb Counts and Nutrition Facts
You may want to see also
Explore related products
Blue cheese is made by piercing the cheese with thin needles to allow oxygen to reach the inside
Blue cheese is made using a type of mould called Penicillium roqueforti, which gives the cheese its distinct flavour, smell, and appearance. This type of mould is safe for human consumption and does not produce toxins.
To make blue cheese, the curd surface is initially cut into large cubes to retain moisture. The curds are then stirred intermittently to keep them separate and firm. The developed curd structure will form small openings in the cheese body that are essential for the blue mould to develop and do its work while ageing.
Blue mould requires an aerobic environment, so it is important to create air holes by piercing or 'needling' the cheese. This process allows oxygen to reach the inside of the cheese and facilitates the formation of the characteristic blue veins. The size and number of holes made during needling determine how much oxygen enters and feeds the Penicillium roqueforti cultures.
After needling, the cheese is turned daily to ensure even airflow. Within a few weeks, signs of blue mould growth should appear, both internally and on the surface. Proper airflow and oxygen supply are crucial for encouraging blue mould growth.
Indulge in Blue Cheese: Perfect Pairing Ideas for You
You may want to see also
Blue cheese is best paired with dark stout, gin and tonic, or a fruity and sweet white wine
Blue cheese is made by encouraging the growth of mould spores on fresh sheep's milk cheese curds. The mould used is typically Penicillium roqueforti, which is found in the damp limestone caves of southern France. This type of mould does not produce toxins and is safe for human consumption. The mould greatly accelerates the processes that create the unique look, texture, and taste of blue cheese.
When it comes to pairing blue cheese, one option is to go with a dark stout. Another option is to pair it with gin and tonic. Gin and tonic typically go well with soft and creamy cheeses, like Camembert and Brie, as the gin brings out the floral notes in these cheeses, and the tonic rinses the palate. Blue cheeses like Castello can also take on delightful floral notes when paired with a gin and tonic. For a stronger cocktail like a martini, pair it with rich, fatty, and salty sheep milk cheeses like pecorino, feta, or Spanish manchego.
If you're looking for a more unusual pairing, try a gin sour with citrusy notes, which pairs well with a mild gouda or brie. The acidity from the citrus will contrast nicely with the caramelised notes in a gouda cheese. For something more festive, try a sloe gin fizz or a barrel-aged gin with a cheese plate. Less juniper-forward gins, like sloe gin, also pair well with blue cheese, especially when paired with honey.
For a drink that is not gin-based, blue cheese can be paired with a fruity and sweet white wine. The best wine to pair depends on the strength of the cheese and what else you are serving with it. Mellow blue cheeses can be paired with medium-bodied red wines, such as a southern Italian red like negroamaro or nero d’avola, or a zinfandel. Other fortified wines that go well with blue cheese include medium-dry amontillado or oloroso sherry, or a sweet madeira.
Blue Cheese Crumbles: When Do They Go Bad?
You may want to see also
Frequently asked questions
If you notice fuzzy white, green, pink, or grey spots on the surface of your blue cheese, it has likely gone bad. Additionally, if the cheese has developed a strong ammonia-like odour, it has probably spoiled.
If your blue cheese has gone bad, throw it out immediately. Consuming spoiled blue cheese can cause food poisoning.
To prevent your blue cheese from going bad, wrap it tightly and store it in the refrigerator. Properly stored blue cheese can last 3-4 weeks in the refrigerator. You can also freeze blue cheese to extend its shelf life.
Blue cheese is made using a type of mold called Penicillium, specifically Penicillium roqueforti. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.
