Patrick Oconnell
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. While mould is often a sign of food spoilage, the types of Penicillium used to produce blue cheese do not produce toxins and are considered safe to consume. However, blue cheese can still go bad, so it is important to practice proper food safety and storage. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, resulting in symptoms like nausea, vomiting, diarrhoea, and stomach cramps. Therefore, it is crucial to inspect blue cheese for any changes in appearance or smell and discard it if necessary.
| Characteristics | Values |
|---|---|
| Mold type | Penicillium roqueforti, Penicillium glaucum |
| Mold properties | Does not produce toxins, safe for human consumption |
| Cheese types | Blue cheese, brie, stilton, gorgonzola, roquefort, danablu, cambozola |
| Cheese properties | Moist, small blue pockets, sharp and tangy taste, creamy texture |
| Storage | Tightly wrapped in the refrigerator |
| Spoilage | Food spoilage caused by mold, can cause food poisoning |
| Prevention | Basic food safety practices, store cheese properly |
| Removal | Cut off the moldy part of the cheese |
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What You'll Learn
Blue cheese can go bad if not stored properly
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. Unlike other types of mould, the varieties of Penicillium used to produce blue cheese don't produce toxins and are safe to consume. However, blue cheese can still go bad if it's not stored properly, and consuming spoiled blue cheese can cause food poisoning.
To prevent food poisoning and other negative side effects, it's important to store blue cheese properly. When storing blue cheese, it's crucial to keep it tightly wrapped in the refrigerator. The colder the blue cheese is, the longer it will stay fresh. Therefore, it should be kept on the bottom shelf of the refrigerator, where it is usually the coldest. Additionally, the refrigerator temperature should not be set above 40 degrees Fahrenheit.
To ensure optimal freshness, blue cheese should be double-wrapped before being placed in the refrigerator. First, wrap the cheese in wax or parchment paper. Then, cover it with plastic wrap or foil to prevent it from drying out. If you plan to store the cheese in the freezer, place the double-wrapped cheese in a plastic freezer bag to protect it from freezer burn. It is recommended to cut the cheese into pieces no larger than half a pound each before freezing.
Blue cheese typically has a shelf life of one to six months, depending on its packaging. Once the package is opened, it is recommended to finish the cheese within three to four weeks. If you want to extend the shelf life, freezing is an option. Frozen blue cheese can last indefinitely, but for the best taste and texture, it should not be kept frozen for more than six months.
To determine if blue cheese has gone bad, there are a few signs to look out for. Firstly, check the expiration date on the package. Secondly, examine the appearance of the cheese. If there are any changes in colour or if there is visible mould that cannot be identified, it is best to discard the cheese. Additionally, pay attention to the smell of the cheese. Fresh blue cheese has a strong scent, but it changes as it starts to spoil. If it emits an ammonia-like smell or a sour odour, it is likely spoiled and should be discarded.
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How to identify if blue cheese has gone bad
Blue cheese is known for its signature streaks of mold and pungent aroma, so it can be challenging to tell when it has gone bad. However, knowing how to spot spoiled blue cheese is essential for food safety. Here are some detailed instructions on how to identify if blue cheese has gone bad:
Check the appearance:
Look for any visible signs of undesirable mold growth. Good blue cheese should have greenish-blue veins with a cream to white-colored body. If you notice mold in colors such as green, pink, grey, or black, it is a sign of spoilage. Additionally, watch out for fuzzy or slimy textures on the surface of the cheese.
Examine the smell:
Blue cheese is known for its pungent, ammonia-like aroma. However, if the ammonia smell becomes too strong or turns musty, it indicates spoilage. Trust your senses; if the smell seems "off" or different from the typical blue cheese aroma, it's best to discard it.
Consider the taste:
If the blue cheese still looks and smells acceptable, you can try tasting a small amount. Fresh blue cheese has a strong, sharp taste, while spoiled cheese becomes increasingly biting and unpleasantly strong. If the flavor is too intense to enjoy, it's best to throw it away.
Check the storage conditions:
Proper storage is crucial for maintaining the freshness of blue cheese. If blue cheese is not adequately wrapped and refrigerated, it can spoil faster. It is recommended to re-wrap blue cheese in parchment paper and then in aluminum foil or beeswax wrap to allow the cheese to breathe. Additionally, ensure your refrigerator temperature is set below 40 degrees Fahrenheit.
Observe the expiration date:
Even when properly stored, blue cheese has a limited shelf life. In general, blue cheese can last for about one to two weeks after opening when properly refrigerated. If it has been more than a few weeks, it's best to assume the cheese has gone bad.
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How to cut off the moldy parts of cheese
It is important to note that mould growth on cheese might be a sign of food spoilage and bacterial presence. While most moulds won't kill you, they can negatively impact flavour and texture.
With that being said, it is possible to cut off the mouldy parts of some cheeses. Hard cheeses like cheddar, Manchego, Swiss, or Parmigiano Reggiano can be salvaged if they have mould growth. This is because mould tends to remain on the surface of harder cheeses and does not penetrate very deep. For these cheeses, it is recommended to cut off at least one inch of cheese beneath the mould to ensure that all of the fungi's hyphae and any potential toxins are eliminated.
On the other hand, softer cheeses like mozzarella, ricotta, cream cheese, or chèvre should be discarded if there is visible mould. This is because mould can penetrate deeper into softer cheeses, and the flavour and texture of the cheese will likely be compromised.
It is also worth noting that blue cheese is made using Penicillium, a type of mould that is safe to consume and is responsible for its distinct taste, smell, and appearance. Therefore, if you encounter mould on blue cheese, it is generally safe to cut off the mouldy parts and consume the rest. However, always use your best judgement and discard the cheese if it looks or smells off.
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The types of mold that are safe to consume
While mouldy cheese may seem like it should go straight in the bin, this isn't always the case. Mould is often a sign of food spoilage, and some types of mould produce harmful toxins. However, certain types of mould are safe to consume and are even added to cheese during the cheesemaking process.
One type of mould that is safe to consume is Penicillium. This mould is used to make blue cheese and does not produce toxins. It is added after the curds have been drained and formed into wheels. The cheese is then left to age for 2-3 months. Penicillium is responsible for the distinct taste, smell, and appearance of blue cheese. The veins of mould in blue cheese also contribute to its aroma.
Another type of mould that is safe to consume is the white rind on the outside of Brie, which is called Penicillium candidum. This mould is encouraged to grow by cheesemakers, who pat it down and flip the cheese over so that the process repeats on the other side. The result is a savoury, mushroomy rind that distinguishes Brie from other cheeses.
It is important to note that while these types of mould are generally safe to consume when used intentionally during the cheesemaking process, mould that appears on cheese due to spoilage can be dangerous. Consuming spoiled cheese can cause food poisoning, which can lead to nausea, vomiting, diarrhoea, and stomach cramps. Therefore, it is important to practice proper food safety and store cheese correctly to prevent spoilage.
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How to prevent mold from growing on aging cheese
Mold is an integral part of the cheesemaking process, contributing to the unique flavors, textures, and appearances of many cheese varieties. However, controlling mold growth is essential for producing high-quality, safe cheese products. Here are some ways to prevent mold from growing on aging cheese:
Maintain Optimal Humidity Levels
Cheesemakers must maintain optimal humidity levels to prevent excess moisture, which can lead to unwanted mold proliferation. Ideal humidity levels can vary depending on the cheese type, but generally range from 80-95% relative humidity for most aged cheeses. Regularly monitor and adjust the aging environment to maintain optimal conditions for the specific cheese type.
Use Protective Coatings or Treatments
Apply protective coatings or treatments to the cheese surface to control mold growth. This includes using food-grade wax or other coatings to seal the cheese surface. Alternatively, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in an airtight container in the fridge.
Implement Rigorous Cleaning and Sanitization Protocols
Prevent contamination by implementing rigorous cleaning and sanitization protocols. This includes maintaining clean production environments through regular sanitization and training staff on proper hygiene and handling procedures. Regularly test for contaminants, including mold spores, and ensure proper storage and handling of ingredients and finished products.
Use Antimicrobial Agents and Safe, Mold-Inhibiting Cultures
Use antimicrobial agents approved for use in cheese production to control unwanted mold growth. Additionally, incorporate safe, mold-inhibiting cultures during cheese production.
Monitor and Control Temperature
Maintain strict temperature control in aging rooms, typically maintaining a temperature range of 10-15°C/50-59°F.
Store Cheese Properly
Proper storage is crucial in preventing mold growth. Soft cheeses, like mozzarella, ricotta, and chèvre, should be kept sealed in their original containers or wrapped in plastic. Hard cheeses can be stored in cheese bags or cheese paper, which is porous and allows the cheese to breathe while protecting it from air exposure. Avoid using plastic wrap as it can cause the cheese to take on the flavor of the plastic.
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Frequently asked questions
Blue cheese can go bad, so it's important to practice basic food safety. If there are any changes in its appearance or smell, it should be discarded. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
Store your blue cheese properly. It should be tightly wrapped and kept in the refrigerator.
Consuming spoiled blue cheese can cause food poisoning, which causes symptoms like nausea, vomiting, diarrhoea, and stomach cramps.
Sometimes you can cut off the mouldy part of a cheese and eat the rest. However, if the cheese is extremely wet, like mozzarella or ricotta, it's recommended to throw it away.
