Frederic Melton
Blue cheese is a semi-soft cheese with a salty, sweet, and sharp taste, and a pungent odour. It is mainly cultured from the edible Penicillium genus of mould, which gives it its distinctive blue-green veins and strong smell. But how can you tell if this mouldy cheese has gone off? Blue cheese can last a long time if stored properly, but it can be hard to tell when it has gone bad. One of the biggest indicators that blue cheese has gone bad is the colour—if the mould or the body of the cheese turns black, grey, pink, or yellow, it's time to throw it out. Another sign is an ammonia-like smell—the more sour or ammonia-like it smells, the more likely it has gone bad. If there is moisture build-up within the wrapping or container, or if there is unidentified stuff growing on it, it should be discarded.
| Characteristics | Values |
|---|---|
| Color | Blue-green veins with a white or cream-colored base |
| Texture | Creamy, semi-soft, and crumbly |
| Odor | Pungent |
| Taste | Salty, sweet, and sharp |
| Nutrition | Rich in calcium, anti-inflammatory properties, vitamins, and minerals |
| Health Risks | Food poisoning, stomach cramps, vomiting, diarrhea, reduced immune function, digestive problems, and cancer |
| Storage | Store in an airtight container, wrapped in cheese paper, wax paper, parchment paper, or aluminum foil |
| Shelf Life | 3-4 weeks if stored properly |
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What You'll Learn
Blue cheese is made using mould, specifically Penicillium roqueforti
Penicillium roqueforti is a type of mould that does not produce harmful substances and is safe for human consumption. It is added to milk or curd to create the unique characteristics of blue cheese. The mould breaks down fat through a process called lipolysis, which leads to the formation of fatty acids. These fatty acids are then converted by the mould into ketones, which give blue cheese its distinctive smell and flavour.
The standard preparation of blue cheese involves pasteurising raw milk, adding a starter culture to transform lactose into lactic acid, and then coagulating the milk with rennet, an enzyme found in the stomachs of mammals. The curds are then cut to release the whey, and the mixture is ladled into containers to drain and form into a wheel of cheese. At this stage, the Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens.
The curds are then knit into moulds to form cheese loaves, and whey drainage is continued for 10 to 48 hours without applying pressure. Instead, the moulds are inverted frequently to promote drainage. Salt is added to the cheese to provide flavour and act as a preservative, and the cheese is then aged for 60 to 90 days to develop its characteristic flavour.
While blue cheese is purposefully created with mould, it can still spoil. Signs that blue cheese has gone bad include a change in colour, such as black, grey, pink, or yellow, or the presence of slime or fuzzy exterior mould. A textural change, such as the cheese becoming overly dry and hard, or the development of an ammonia-like or stale smell, are also indications that the cheese has spoiled.
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It is safe to eat and does not produce harmful toxins
Blue cheese is a semi-soft cheese variant with a salty and sharp taste. It is mainly cultured from the edible Penicillium genus of mould. The marble texture on the cheese is caused by the spore moulds leaving a unique green-blue network design. Blue cheese gets its name from the blue veins caused by the growth of the mould Penicillium roqueforti. This is a type of fungus that gives the cheese its particular colour and taste.
While blue cheese does contain mould, it is not harmful. Some types of mould produce chemicals called mycotoxins that are harmful to humans. However, the mould that is used to make blue cheese does not produce any harmful substances and is safe for human consumption. The mould in blue cheese can easily turn other cheeses blue through close contact, but it does not produce harmful toxins.
Blue cheese is widely grown in several countries, with each having its own traditional method of preparation. Depending on where the cheese is prepared, the methods involved use milk from different sources such as pasteurised cow's milk, raw ewe's milk, or a mixture of milk from different animals.
Blue cheese can be stored in the freezer, then switched to the refrigerator shortly before using it. It can also be stored in the fridge, wrapped in cheese paper, wax paper, parchment paper, or aluminium foil, and placed in an airtight container. Proper ventilation is important to prevent the mould from dying and changing colours, making it unsafe to eat.
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Blue cheese can last a long time if stored correctly
Blue cheese is a semi-soft cheese with a salty and sharp taste. It is mainly cultured from the edible Penicillium genus of mould, which gives it its distinctive blue-green veins and strong smell. While blue cheese is made to be mouldy, it can still spoil and go bad.
Blue cheese will generally last three to four weeks if stored properly. If you are unable to consume the cheese within this time, it can be stored in the freezer and then transferred to the refrigerator shortly before use. However, please note that freezing will change the texture and flavour of the cheese.
To spot if blue cheese has gone bad, there are a few tell-tale signs. Firstly, if the mould or the body of the cheese has turned black, grey, pink, or yellow, it should be discarded. Additionally, if the cheese becomes slimy or develops exterior fuzzy mould, it should be thrown out. Another textural cue is when the cheese becomes overly dry and hard, which can indicate that it is no longer safe to eat. If the cheese has a strong ammonia-like smell, this is another sign that it has gone bad.
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It can be identified by its strong, ammonia-like smell
Blue cheese is a semi-soft cheese with a salty and sharp taste. It is made from cow's milk and is cultured from the edible Penicillium genus of mould. The mould used to prepare blue cheese is not harmful and does not produce any toxic substances. However, it is important to note that blue cheese can spoil and develop an ammonia-like smell.
The distinct flavour of blue cheese is attributed to the breakdown of fat through a process called lipolysis, which leads to the formation of fatty acids. The action of Penicillium roqueforti, a type of mould, converts these fatty acids into a group of molecules called ketones, which give blue cheese its unique smell and flavour. The smell of the cheese depends on the type of ketone produced by the mould after it breaks down the fatty acids.
Blue cheese is identified by the growth of blue lines, called veins, which are characteristic of this type of cheese. These blue veins occur due to the growth of Penicillium roqueforti, a type of fungus that gives the cheese its particular colour and taste. While the presence of mould itself is not necessarily a cause for concern in blue cheese, it is important to take the necessary precautions during storage and to check the use-by date.
One way to identify if blue cheese has gone bad is indeed through its smell. Blue cheese naturally has a strong, pungent odour. However, if it starts to smell like ammonia or turns stale, it should be discarded. This ammonia-like smell indicates that the blue cheese has likely turned rotten.
In addition to smell, there are other signs to look out for when determining if blue cheese has gone bad. One of the biggest indicators is the colour. If the mould or the body of the cheese starts to turn black, grey, pink, or yellow, it should be thrown out. Another textural cue is when the cheese becomes overly dry and hard, or if there is moisture build-up within the wrapping or container.
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Blue cheese is nutrient-dense and has several health benefits
Blue cheese is a flavoursome fermented cheese featuring characteristic blue veins or marbling. It is created by adding Penicillium roqueforti, a species of mould, into the milk or curd used to make the cheese. Blue cheese is a generic term referring to several varieties of cheese prepared from different types of milk. Popular varieties include Danablu, Gorgonzola, and Stilton, all prepared from cow’s milk, while Roquefort is prepared from sheep’s milk.
Blue cheese is rich in nutrients and provides a variety of notable health benefits. Firstly, blue cheese is an excellent source of vitamin B12 (cobalamin), providing 21% of the daily value per 1.5-ounce serving. Vitamin B12 is vital for maintaining brain and nervous system health and may have a protective effect against dementia, Alzheimer’s disease, and depression.
Secondly, blue cheese is rich in calcium, which is essential for healthy teeth and bones. A 1-ounce serving of blue cheese provides 10% of the recommended dietary allowance (RDA) of calcium, and compared to other types of cheese, blue cheese is particularly high in calcium. Regular consumption of calcium-rich foods such as blue cheese can help protect bone health and reduce the risk of developing osteoporosis.
Thirdly, blue cheese contains a compound known as spermidine, which may delay ageing and reduce the risk of cardiovascular disease. Spermidine is believed to have a positive effect on cardiac muscle cells and other parts of the cardiovascular system.
Finally, blue cheese is a great source of protein, providing 6 grams of protein per ounce. The protein content of blue cheese is the milk protein casein, which is a complete protein and contains all nine essential amino acids.
Although blue cheese is typically high in sodium and saturated fat, it is a nutrient-dense food that can be enjoyed as part of a healthy diet when consumed in moderation.
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Frequently asked questions
Blue cheese is made with mold, which gives it its distinctive colour, smell, and flavour. However, it can still go bad.
If the cheese has turned black, grey, pink, or yellow, it has gone bad. It's also time to throw it out if it's slimy or has fuzzy exterior mould. If it smells stale or like ammonia, it's also likely gone bad.
Yes, blue cheese can be stored in the freezer. However, its texture and flavour will change upon thawing.
Blue cheese is made from milk, which can be from a cow, ewe, or a mixture of different animals. Other ingredients include salt, sugar, and an inoculum of Penicillium roqueforti.
Blue cheese is known for its salty, sweet, and sharp flavour. It is also described as pungent and creamy.
