Kamil Perry
Blue cheese is a polarising food—some people love it, others hate it. But is it bad for you? Well, blue cheese is rich in nutrients and provides a variety of notable health benefits. For example, blue cheese offers high calcium content and contains a compound known as spermidine, which may delay ageing and reduce the risk of cardiovascular disease. However, blue cheese can go bad, and it's important to know how to spot this to avoid getting sick. The best way to tell if your blue cheese has spoiled is to smell it—if it has an ammonia-like smell, it is probably off.
| Characteristics | Values |
|---|---|
| Smell | Blue cheese has a distinct, pungent smell. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled. |
| Taste | Blue cheese has a strong, sharp taste. As it starts to spoil, it becomes especially biting. |
| Texture | Blue cheese has a crumbly consistency. |
| Colour | The mould in blue cheese is typically blue or green in colour. The creamy part of the cheese is normally white, beige, or yellow. If it turns pink, brown, or green, it has likely spoiled. |
| Health | Blue cheese is rich in nutrients and provides health benefits, including high calcium content and delayed ageing. However, it is also high in salt and saturated fat, so it should be consumed in moderation. |
| Storage | Blue cheese should be refrigerated to keep it fresh. It can last for a long time depending on the humidity and temperature of storage. |
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What You'll Learn
Blue cheese is safe to eat and has health benefits
Blue cheese is generally considered safe to eat, even when mouldy. In fact, blue cheese is made mouldy by design. The mould on blue cheese is from the same family of spores used to make penicillin, known as Penicillium roqueforti. This mould is safe for human consumption and may even be healthy.
Blue cheese is rich in nutrients and provides a variety of health benefits. For example, blue cheese offers high calcium content—even when compared to other types of cheese. It is also a great source of protein.
Blue cheese contains a compound known as spermidine, which may delay ageing and reduce the risk of cardiovascular disease. Researchers believe that spermidine has a positive effect on cardiac muscle cells and other parts of the cardiovascular system. The presence of spermidine in blue cheese is one possible source of what health experts refer to as the "French paradox". This is a phenomenon in which fewer people in France die of cardiovascular disease despite consuming, on average, more saturated fat.
However, blue cheese can go bad, and knowing how to spot this is important. The best way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled. Additionally, if you notice that the creamy part of the cheese has started to turn pink, brown, or green, your blue cheese has likely spoiled. That being said, in most cases, eating a small bit of spoiled blue cheese isn't going to make you sick.
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How to tell if blue cheese has gone bad
Blue cheese is known for its pungent taste and scent, which is created by an edible mold that gives the cheese its distinct blue look, odd smell, and sharp flavor. While blue cheese can last a long time if stored properly, it can go bad just like any other cheese. Here are some ways to tell if your blue cheese has gone bad:
Check the smell
The best way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If you notice an ammonia-like smell, it is probably spoiled and should be discarded. It is a good idea to smell blue cheese when you first buy it so you know what it should smell like when it's fresh. That way, you can more easily detect when the scent changes.
Examine the color
Fresh blue cheese already has mold in it, which is typically blue or green in color. However, you should pay attention to the color of the creamy part of the cheese, which is normally white, beige, or yellow. If you notice that it has started to turn pink, brown, or green, your blue cheese has likely spoiled. Again, it is helpful to note the color of the cheese when it is fresh so that you can more easily identify changes.
Taste it
If your blue cheese still smells the same and hasn't changed color, you can usually tell if it's gone bad by tasting it. Fresh blue cheese has a strong, sharp taste, but as it ages and starts to spoil, it becomes especially biting. If you taste a bit of the blue cheese and it's too strong to enjoy, you should throw it away. In most cases, eating a small amount of spoiled blue cheese is not dangerous and may not make you sick.
Check for liquid
As blue cheese goes bad, it begins to putrefy, which can cause liquid to form. This is a sign that the cheese has spoiled and should be discarded.
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Blue cheese is the worst cheese
Blue cheese is also incredibly strong-tasting. It's not a subtle flavor that enhances a dish; it overpowers everything else. And because of its crumbly texture, it gets everywhere. If it's on a salad or a sandwich, and you try to move it out of the way, it spreads all over the place, and your meal is ruined. It's also challenging to store. Blue cheese can last a long time, but only if stored correctly—and even then, it will eventually get too "flavorful" for most people's liking.
Blue cheese is also challenging to identify when it has gone bad. The mold on blue cheese is from the same family of spores used to make penicillin, and it's safe to eat. However, blue cheese can go bad, and knowing how to spot this is essential. The best way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled. The color of the creamy part of the cheese can also indicate spoilage. If it has turned pink, brown, or green, it has likely spoiled.
Finally, blue cheese is just plain unhealthy. While it's true that blue cheese contains a compound known as spermidine, which may delay aging and reduce the risk of cardiovascular disease, cheese is still high in salt and saturated fat. So, if you insist on eating blue cheese, make sure to eat it in moderation.
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Blue cheese's distinct smell and taste
Blue cheese is famous, or perhaps infamous, for its distinct smell and taste. These characteristics are so well-known that they have become a source of polarising public opinion. While some people enjoy the strong, sharp taste and pungent odour, others find it off-putting or even repulsive.
The unique smell and taste of blue cheese can be attributed to the presence of Penicillium roqueforti, a type of mould that is intentionally introduced during the cheesemaking process. This mould triggers a biochemical process called lipolysis, which releases enzymes that create free fatty acids and methyl ketone. Methyl ketone, in particular, contributes significantly to the cheese's distinctive odour and flavour.
The intensity of the smell and taste of blue cheese can vary depending on several factors, including the type of milk used and the time of production. For example, Danish Blue is known for its mild flavour and creamy texture, while Roquefort has a much stronger taste that may not be as widely appealing.
Additionally, the storage conditions and duration of storage can also influence the smell and taste of blue cheese. Proper refrigeration is essential to maintaining its optimal condition. However, even with proper storage, blue cheese can continue to age and develop a stronger flavour over time, which may eventually become too overpowering for some palates.
Despite the controversy surrounding its sensory attributes, blue cheese offers a range of notable health benefits. It is rich in nutrients, providing high calcium content and a good source of protein. Additionally, research suggests that the presence of spermidine in blue cheese may contribute to reduced risks of cardiovascular disease and delayed ageing.
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Blue cheese's origin and production
The origin of blue cheese is steeped in legend. One such legend says that blue cheese was discovered in Roquefort, France, when a young man snacking on bread and cheese made from ewe's milk saw a beautiful woman in the distance. He left his meal in a cave to approach her. When he returned to his leftovers many months later, he found the first Roquefort blue cheese. Another legend involving a shepherd says that an angel instructed him to put his cheese in a particular cave.
It is generally accepted that blue cheese was first discovered in the Roquefort region of France, specifically in one of the many caves that dot the landscape there. However, estimates of when this discovery was made vary widely, ranging from 85 BC to 1250 BC.
Blue cheese is now produced all over the world, including in France, Italy, England, Denmark, Spain, and the United States. The process of making blue cheese consists of six standard steps, but additional ingredients and processes are required to give this blue-veined cheese its particular properties. To begin with, the commercial-scale production of blue cheese consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared prior to the actual production of blue cheese. The curds are then drained and formed into wheels. At this stage, Penicillium roqueforti is sprinkled over the cheese, and the cheese is salted to prevent spoilage. The cheese is left to age for 60 to 90 days. The cheese's signature blue veins are created during the early aging stage when the cheese is "spiked" with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This is also referred to as "needling."
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Frequently asked questions
Blue cheese is rich in nutrients and provides a variety of notable health benefits. It is a great source of protein and calcium. It contains a compound known as spermidine, which may delay aging and reduce the risk of cardiovascular disease. However, it is high in salt and saturated fat, so it should be consumed in moderation.
Blue cheese is made with mold, specifically Penicillium roqueforti mold spores, which are safe for human consumption and may even be healthy. The mold gives the cheese its distinct blue-gray color, sharp flavor, and pungent smell.
The best way to tell if blue cheese has gone bad is by smelling it. Fresh blue cheese has a strong scent, but it changes as it spoils and develops an ammonia-like smell. You can also look at the color of the creamy part of the cheese. If it has turned pink, brown, or green, it has likely gone bad.
In most cases, eating a small amount of spoiled blue cheese is not dangerous and will not make you sick. However, spoiled blue cheese will have a very strong taste, so you are unlikely to want to eat it.
The mold in blue cheese, Penicillium roqueforti, triggers a biochemical event called lipolysis, which releases methyl ketone. This gives the cheese its odd smell and sharp flavor.
