Kamil Perry
Blue cheese is known for its distinct flavour and colour, which are the result of a specific type of mould called Penicillium roqueforti. This mould is added during the production process and is safe to consume. However, blue cheese can still go bad, and it can be challenging to distinguish between the edible and inedible mould. This paragraph will explore the signs of spoilage in blue cheese and provide tips for safe consumption.
| Characteristics | Values |
|---|---|
| Appearance | Good blue cheese should have greenish-blue veins and a body that’s cream to white in colour. |
| Blue cheese that has gone bad will have mould in colours such as green, pink, grey, brown, or yellow. | |
| The creamy part of the cheese may turn pink, brown, or green. | |
| The cheese may also be slimy or gritty. | |
| Smell | Good blue cheese is pungent and has a strong scent. |
| Blue cheese that has gone bad will smell like ammonia. | |
| Taste | Fresh blue cheese has a strong, sharp taste. |
| Blue cheese that has gone bad will be especially biting. | |
| If the blue cheese is too strong to enjoy, it should be thrown away. | |
| Storage | Blue cheese should be refrigerated and wrapped in parchment or wax paper, then loosely wrapped in plastic wrap. |
| Blue cheese should not be vacuum-packed or wrapped in plastic wrap, as this traps moisture and results in faster spoilage. | |
| Blue cheese should be stored in a zip-top plastic bag or wrapped in aluminium foil or beeswax wrap. | |
| Blue cheese should be stored in the refrigerator, where it can last for three to four weeks. | |
| Expiration | Blue cheese has a shorter shelf life than other varieties of cheese due to its active moulds and high moisture levels. |
| Blue cheese that is left unrefrigerated should be thrown away after two days. |
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What You'll Learn
How to spot if blue cheese is rotten
Blue cheese is characterised by blue-green speckles of edible mould, which give it a pungent taste and scent. However, blue cheese can go bad and it is important to know how to spot this to avoid eating it.
Firstly, smell the cheese. Fresh blue cheese has a strong scent, but this changes as it starts to spoil. If it smells like ammonia, it is probably spoiled. If it smells weird, in a way that is not typical of blue cheese, it is best to throw it away.
Secondly, look at the colour of the cheese. Fresh blue cheese has greenish-blue veins and a body that is white, beige, or yellow in colour. If the creamy part of the cheese has started to turn pink, brown, or green, it has likely spoiled.
Thirdly, touch the cheese. If the surface of the cheese appears slimy, gritty, or fuzzy, it has likely gone bad.
Finally, taste the cheese. If it is too strong to enjoy, you should throw it away. However, in most cases, eating a small amount of spoiled blue cheese will not make you sick.
In addition to the above, it is important to note that blue cheese should be refrigerated and will last for around three to four weeks. If left unrefrigerated, it should be discarded after two days.
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The history of blue cheese
One of the first blue cheeses, according to legend, was Roquefort, which originated in a cave outside of Roquefort, France, in the seventh century. The legend goes that a young boy or shepherd, eating bread and ewes' milk cheese, left his meal in a cave after being distracted by a beautiful girl in the distance. When he returned months later, the cheese had transformed into Roquefort, covered in the greenish-blue mold Penicillium roqueforti.
Over the following centuries, cheesemakers refined this technique, creating more blue cheeses in caves. Today, some cheesemakers still use caves to create authentic, traditional blue cheese. While the exact origin of the blue cheese mold has been debated, recent genetic studies support the idea that it came from a plant pathogen of rye, which then made its way into the flour and baked bread.
Blue cheese production eventually expanded beyond France to other regions, including England and Italy, each contributing unique variations and flavours. Gorgonzola, for example, is an Italian blue cheese originating from around 879 AD, while Stilton is a classic English blue cheese that gained popularity in the early 1700s.
The process of making blue cheese involves specific steps to encourage the growth of its characteristic blue mold. This is achieved by adding Penicillium roqueforti, a spore-rich culture, to the cheese curds after the standard six-step cheese-making process. The cheese is then left to ferment, and during maturation, it is spiked with stainless steel rods to allow oxygen to circulate and promote mold growth, softening the texture and enhancing the flavour.
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How blue cheese is made
Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The first step in making blue cheese is to form curds from the milk. This is done by adding an enzyme called rennet, which removes the "hairy layer" of κ-casein, allowing the casein micelles to aggregate and form curds. The curds are then ladled into containers and drained, forming a full wheel of cheese.
At this stage, the cheesemaker introduces the blue mold. The mold is from one or more strains of the genus Penicillium, specifically Penicillium roqueforti or Penicillium glaucum. The mold is sprinkled on top of the curds, and the curds are then formed into cheese loaves with a relatively open texture. Whey drainage is continued for 10-48 hours without applying pressure, and the molds are inverted frequently to promote drainage.
Next, the cheese is pierced with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and facilitate the growth of the blue mold from within. The piercing method is the main technique used to make blue cheese, although some people mistakenly believe that the cheese is directly injected with mold. The number of piercings and the ripening and aging processes can vary depending on the cheesemaker, contributing to the unique characteristics of different blue cheeses.
Finally, salt is added to the cheese to enhance flavor and act as a preservative. The cheese is then aged for 60-90 days to allow for flavor development before it is ready for consumption.
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The shelf life of blue cheese
Blue cheese is known for its pungent taste and smell, and its blue-green speckles of mould. But how long does it last? Well, that depends on how it's stored.
Unopened blue cheese
Blue cheese that is still in its original packaging should be kept in the fridge at all times. If stored properly, an unopened package of blue cheese will last for about one to two months in the refrigerator.
Opened blue cheese
Once the package has been opened, blue cheese should be consumed or frozen within five to seven days. Opened blue cheese should be stored in the same way as unopened blue cheese – tightly sealed in the fridge.
Frozen blue cheese
To extend the shelf life of blue cheese, you can freeze it. To do this, cut the cheese into portions no larger than half a pound each, and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen blue cheese will maintain its best quality for about six to eight months but will remain safe to eat beyond that.
Signs of spoilage
Blue cheese can go bad, and it's important to know how to spot this. If blue cheese is slimy, gritty, smells like ammonia, or has grey, green, pink, yellow or white mould, spots or fuzz, it has gone bad and should be discarded. Good blue cheese is moist, tangy and contains blue or green mould.
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The health implications of eating rotten blue cheese
Blue cheese is a semi-soft cheese variant with a salty, sweet, and sharp taste and a pungent odour. It is rich in calcium, has anti-inflammatory properties, and is healthy for the heart and immune system. However, it is also high in sodium, calories, and fats, and should be consumed in moderation.
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. The mould cultures used in blue cheese production are non-toxic and safe for human consumption. However, blue cheese can spoil if it is not properly stored or is left unrefrigerated for too long. If blue cheese is spoiled, consuming it can cause food poisoning, with symptoms such as nausea, vomiting, diarrhoea, and stomach cramps.
To prevent food poisoning and negative health effects, it is important to store blue cheese properly. It should be tightly wrapped and refrigerated, and consumed within three to four weeks of opening. If stored unopened in the refrigerator, blue cheese can last up to three months. Freezing blue cheese can also extend its shelf life indefinitely, although it may slightly alter its texture and appearance.
When blue cheese spoils, it may develop fuzzy white, green, pink, grey, or black spots of mould, or shiny yellow spots of yeast. It may also emit an ammonia-like smell, indicating the presence of nitrogenous compounds produced by bacteria. If blue cheese shows any of these signs of spoilage, it should be discarded immediately.
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Frequently asked questions
Blue cheese is known for its signature streaks of mold and pungent aroma, so it can be tough to tell when it's past its prime. Good blue cheese should have greenish-blue veins and a body that's cream to white in color. If you spot growths that look different from the blue cheese's intended mold, it's likely a sign the cheese has gone bad. These visible signs may include colors like green, pink, gray, or yellow, and a texture that can be described as "fuzzy" or "slimy". If the cheese smells like ammonia, it's probably spoiled.
The best way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong, sharp scent, but it changes as it starts to go bad. Give the cheese a sniff, and if it has an ammonia-like smell, it is probably spoiled. You can also look at the color of the creamy part of the cheese. It's normally a white, beige, or yellow shade. If you notice that it's started to turn pink, brown, or green, your blue cheese has likely spoiled.
In most cases, eating a small bit of spoiled blue cheese isn't going to make you sick, so tasting it isn't dangerous. However, eating blue cheese that's gone bad could lead to food poisoning or the accidental consumption of toxic types of mold. This can cause symptoms such as stomach cramps, vomiting, and diarrhea.
