Bushra Griffith
Blue cheese is a beloved delicacy among cheese enthusiasts, but it's not to everyone's taste. Its strong smell and distinct flavour are due to the presence of Penicillium, a type of edible mould. Unlike other types of mould, Penicillium does not produce toxins and is safe to eat. However, blue cheese can still go bad, and consuming spoiled blue cheese can lead to foodborne illness, causing symptoms such as nausea, vomiting, and abdominal pain. So, how can you tell if blue cheese has gone rancid? Fresh blue cheese has a pungent odour, but if it develops a strong ammonia-like or sour smell, it has likely gone bad. Additionally, look out for changes in texture, such as a slimy or fuzzy surface, or discolouration of the creamy part of the cheese, which should be white, beige, or yellow. If you're unsure, it's best to discard the cheese. To prevent spoilage, store blue cheese in the refrigerator, tightly wrapped, and consume it within three to four weeks of opening.
| Characteristics | Values |
|---|---|
| Blue cheese dressing ingredients | Big crumbles of blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper |
| Ranch dressing ingredients | Buttermilk, mayonnaise, parsley, black pepper, garlic, and onion |
| Blue cheese origin | French |
| Blue cheese colour | White with blue-coloured marbling |
| Blue cheese mould | Penicillium |
| Blue cheese milk sources | Cow, goat, or sheep |
| Ranch dressing milk sources | Buttermilk |
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What You'll Learn
- Blue cheese is made using mould cultures, specifically Penicillium
- It's important to store blue cheese properly to prevent spoilage
- Blue cheese that has gone bad may have a slimy texture and an unpleasant odour
- Consuming spoiled blue cheese can cause food poisoning
- Freezing blue cheese can alter its texture and flavour
Blue cheese is made using mould cultures, specifically Penicillium
To make blue cheese, a Penicillium roqueforti inoculum is prepared prior to the actual production of the cheese. This involves using a freeze-dried Penicillium roqueforti culture, which is washed from a pure culture agar plate and then frozen. The freeze-drying process involves evaporating the water from the frozen state without transitioning through the liquid state (sublimation). This process retains the value of the culture, which is reactivated when water is added.
Salt, sugar, or both are then added to autoclaved, homogenised milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. The solution is incubated for three to four days at 21–25 °C (70–77 °F), and more salt and/or sugar is added before continuing the aerobic incubation for an additional one to two days. Alternatively, sterilised, homogenised milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium, to which a spore-rich Penicillium roqueforti culture is added.
After the curds have been ladled into containers and drained, the Penicillium roqueforti inoculum is sprinkled on top of the curds along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with an open texture. Whey drainage continues for 10–48 hours, with the moulds inverted frequently to promote this process. Salt is then added to provide flavour and act as a preservative. The final step is ripening the cheese by ageing it. This fermentation period typically lasts 60–90 days before the flavour is typical and acceptable for marketing.
While blue cheese is made using mould cultures, it is safe to eat. The mould breaks down fatty acids to form ketones, which give blue cheese its richer flavour and aroma.
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It's important to store blue cheese properly to prevent spoilage
Blue cheese is a delicious treat, but it's important to store it properly to prevent spoilage. Blue cheese needs to breathe, so if it's wrapped in airtight plastic, it should be rewrapped in porous parchment paper and then loosely in aluminium foil or beeswax wrap. If stored while wrapped airtight, blue cheese will spoil faster as moisture will build up inside the packaging, and the cheese will turn yellowish or produce yellowish mould and start to smell putrid.
Blue cheese should be stored away from other cheeses because its blue mould spores have a tendency to travel and spread to other cheeses. If you're storing several types of cheese in the same drawer, make sure they're all wrapped appropriately and never store other cheeses in a wrapper that was once used for blue cheese.
The way blue cheese is made also affects how it should be stored. Traditional blue cheese is pierced with long needles to allow oxygen to circulate inside, which the mould spores need to grow. The mould spores turn into blue or green veins that spread throughout the interior of the cheese. For these types of blue cheese, the way they're stored will affect their final flavour and texture.
Other blue cheeses, such as those rubbed with roqueforti or glaucum, aren't pierced, so there's no veining. These cheeses have a much milder flavour. However, all blue cheese should be stored properly to prevent spoilage and maintain their unique characteristics.
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Blue cheese that has gone bad may have a slimy texture and an unpleasant odour
Blue cheese is a beloved ingredient and food item, but it's important to know when it has gone bad. While blue cheese is known for its pungent odour and unique texture, there are certain signs that indicate it has spoiled and should not be consumed. One of the tell-tale signs is a noticeable change in texture. If your blue cheese has developed a slimy texture, it is best to discard it. Slime formation is an indication of bacterial growth, which can be harmful if consumed.
Another indicator is an unpleasant odour. Blue cheese typically has a strong, distinct smell, but when it goes bad, the odour becomes particularly offensive or rancid. This odour is often described as resembling ammonia or other harsh chemicals. If your blue cheese gives off such an odour, it is best to dispose of it. Trust your senses; if it smells unpleasant and is far from the usual smell of blue cheese, it's likely no longer safe to eat.
Sometimes, the colour of the cheese can also provide clues about its freshness. If you notice discolouration or an unusual hue, it may be a sign of spoilage. Fresh blue cheese should have a consistent colour, and any abnormal changes could indicate the growth of mould or bacteria. Additionally, the presence of mould can be a sign that your blue cheese has gone bad. While blue cheese is characterised by veins of blue or green mould, which are safe to consume, the growth of other types of mould indicates spoilage.
It's important to note that consuming spoiled blue cheese can lead to foodborne illnesses. Therefore, it's always best to err on the side of caution and discard the cheese if you have any doubts about its freshness. Always trust your senses and, if in doubt, throw it out. By being vigilant about food safety, you can ensure that your culinary experiences with blue cheese remain enjoyable and wholesome.
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Consuming spoiled blue cheese can cause food poisoning
The consumption of spoiled blue cheese has been linked to several cases of suspected food poisoning, with symptoms including diarrhoea, nausea, vomiting, stomach pain, cramps, chills, and headaches. These symptoms typically occur within 12 to 24 hours of consumption and can last for several days. It is important to note that not all moulds are toxic, as the types of Penicillium mould used in blue cheese production are generally safe for consumption and do not produce mycotoxins.
However, when blue cheese is not properly stored or handled, it can become contaminated with harmful bacteria or moulds that can cause food poisoning. The risk of food poisoning increases with improper storage, handling, or consumption of spoiled blue cheese. Therefore, it is essential to practise safe food handling and storage procedures to minimise the risk of foodborne illnesses.
To prevent food poisoning from spoiled blue cheese, individuals should be vigilant about the quality of the cheese before consumption. This includes checking the appearance and smell of the cheese, as spoilage can alter its visual characteristics and produce a strong ammonia-like odour. Additionally, maintaining proper storage conditions, such as optimal temperature and humidity levels, can help extend the shelf life of blue cheese and reduce the risk of spoilage.
In conclusion, consuming spoiled blue cheese can lead to food poisoning, causing various unpleasant symptoms. To minimise the risk of foodborne illnesses, individuals should practise good food safety habits, including proper storage, regular quality checks, and seeking medical attention if symptoms of food poisoning occur. By taking these precautions, consumers can safely enjoy blue cheese without jeopardising their health.
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Freezing blue cheese can alter its texture and flavour
Freezing is a convenient way to extend the shelf life of blue cheese, but it can negatively impact its texture and flavour.
Cheese is a complex mixture of proteins, fats, water, minerals and other compounds, and freezing affects these components in various ways. During freezing, fats harden and may clump together, altering the cheese's texture. Water content varies across different cheese types, and freezing causes ice crystals to form inside the cheese, disrupting its structure and resulting in a drier, crumbly, and mealy texture upon thawing.
Some blue cheeses, like Roquefort and Gorgonzola Dolce, have a relatively high moisture content, making them more susceptible to texture changes during freezing. Freezing can cause these cheeses to lose their creaminess and become grainy or watery. In addition, freezing can damage the mould cultures in blue cheese, which are essential to its distinctive texture and flavour. While evidence suggests that low temperatures deactivate the mould, it has not been proven to negatively impact flavour or aroma.
However, not all blue cheeses respond poorly to freezing. Low-moisture blue cheeses like Stilton tend to freeze well, and Long Clawson Dairy recommends freezing their Stilton for up to three months.
To minimise texture changes, it is recommended to grate or slice blue cheese before freezing. Frozen blue cheese may still be used in cooked dishes where changes in texture are less noticeable, such as casseroles, lasagnes, baked pasta, and soups.
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Frequently asked questions
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium.
Blue cheese is made by draining and forming the curds into wheels. Then, Penicillium roqueforti is sprinkled over the cheese, and the cheese is salted to prevent spoilage. The cheese is then left to age for 60 to 90 days. During the early aging stage, the cheese is spiked with stainless steel rods to let oxygen circulate and encourage the growth of the mold.
Blue cheese generally has a salty, sharp flavor and a pungent aroma. The taste varies depending on the type of blue cheese, ranging from crumbly, weepy, and salty to softer, creamy, and mildly earthy.
