Randy Chandler
Blue cheese is a type of cheese with a strong smell and a distinct flavour. It is made using Penicillium, a type of mould that creates its unique taste, smell, and appearance. Despite being made with mould, blue cheese can still go bad if not stored properly. So, is blue cheese rotten milk?
Is blue cheese rotten milk?
| Characteristics | Values |
|---|---|
| Blue cheese made from rotten milk | No |
| Blue cheese made from | Raw milk (from cattle, goats or sheep) |
| Blue cheese made by adding | Cultures of Penicillium, a type of mold |
| Blue cheese made by adding | Salt, sugar or both |
| Blue cheese made by adding | Sterile solution |
| Blue cheese made by adding | Bacterial cultures |
| Blue cheese made by adding | Food coloring |
| Blue cheese made by adding | Benzoyl peroxide bleach |
| Blue cheese made by adding | Vegetable wax |
| Blue cheese made by adding | Mycotoxins (at low levels) |
| Blue cheese stored | Tightly wrapped in the refrigerator |
| Blue cheese stored | In the freezer |
| Blue cheese lasts | 3–4 weeks in the refrigerator |
| Blue cheese lasts | Indefinitely in the freezer |
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What You'll Learn
- Blue cheese is made using cultures of Penicillium, a type of mould
- Blue cheese is not made from rotten milk, but it can go bad if not stored properly
- Blue cheese can be frozen to extend its shelf life, although its texture and appearance may alter
- Blue cheese is typically aged in temperature-controlled environments
- Blue cheese is made from raw milk (either from cattle, goats or sheep) which is then pasteurised
Blue cheese is made using cultures of Penicillium, a type of mould
Salt, sugar, or both are 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 a temperature between 21–25 °C (70–77 °F). More salt and/or sugar is added, and then aerobic incubation is continued 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. A spore-rich Penicillium roqueforti culture is then added to this mixture.
The addition of modified milk fat stimulates a progressive release of free fatty acids through lipase action, which is essential for the rapid flavour development of blue cheese. This inoculum is later added to the cheese curds. The raw milk (from cattle, goats, or sheep) is mixed and pasteurised at 72 °C (162 °F) for 15 seconds. The blue cheese is then left to age for 2–3 months before consumption.
It is important to note that while some moulds produce compounds called mycotoxins, which are toxic to humans, the varieties of Penicillium used in blue cheese production do not produce toxins and are safe to consume. Blue cheese can, however, go bad if not stored properly. It should be tightly wrapped and refrigerated, where it can last for 3–4 weeks. Freezing blue cheese can help extend its shelf life but may slightly alter its texture and appearance.
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Blue cheese is not made from rotten milk, but it can go bad if not stored properly
Blue cheese is a type of cheese with a strong smell and a distinct flavour. It is made using cultures of Penicillium, a type of mould that creates blue-green spots or veins through the cheese. While it is safe to consume, blue cheese is not made from rotten milk.
The process of making blue cheese involves preparing a Penicillium roqueforti inoculum, which is then added to sterilised, homogenised milk. This mixture is then incubated for three to four days, with salt and/or sugar added to create a fermentation medium. The solution is then further incubated aerobically for another one to two days. After this, modified milk fat is added, which consists of milk fat with calf pre-gastric esterase. The addition of modified milk fat stimulates the release of free fatty acids, essential for the rapid flavour development of blue cheese.
The inoculum produced using this method is later added to the cheese curds. Raw milk (from cattle, goats, or sheep) is mixed and pasteurised at 72°C (162°F) for 15 seconds. The blue cheese is then left to age for 2-3 months before consumption.
While blue cheese is made using controlled amounts of mould, it can still go bad if not stored properly. To prevent spoilage, blue cheese should be tightly wrapped and refrigerated, where it can last for 3-4 weeks. Freezing blue cheese can further extend its shelf life, although this may alter its texture and appearance.
Signs of spoilage include fuzzy white, green, pink, or grey spots on the surface, as well as a strong ammonia-like odour. Consuming spoiled blue cheese can lead to food poisoning, causing nausea, vomiting, diarrhoea, and stomach cramps. Proper storage practices are crucial to prevent these negative side effects and safely enjoy blue cheese.
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Blue cheese can be frozen to extend its shelf life, although its texture and appearance may alter
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould. It is known for its strong smell and distinct flavour. Freezing blue cheese can be a good way to extend its shelf life, but it's important to note that its texture and appearance may alter.
Firstly, it's worth noting that blue cheese can go bad if it's not stored properly. If wrapped and refrigerated, it can last 3–4 weeks. Signs of spoilage include an off-smell different from the naturally strong, tangy odour of blue cheese, any visible signs of pink, green, or black mould that differ from the characteristic blue or green veins, and a significant change in texture, such as becoming excessively hard, slimy, or dry. If any of these signs are present, the cheese should be discarded.
To freeze blue cheese, wrap it in parchment or wax paper, then enclose it in plastic wrap or a plastic bag to prevent freezer burn. When thawing, it should be done gradually in the refrigerator. It is recommended to cut the cheese into portions no larger than half a pound each before freezing.
Freezing blue cheese can cause it to become crumbly and drier, with a mealy texture. This is due to the ice crystals that develop inside the cheese, disrupting its structure. This change in texture may make it more suitable for cooking purposes, such as baking, rather than for fresh cheese platters. It may also be harder to slice. Additionally, freezing may affect the melting properties of blue cheese.
Despite these changes in texture and appearance, blue cheese can be safely stored in the freezer indefinitely. Properly stored, it will maintain its best quality for about 6 months. However, it is important to note that low temperatures can damage the moulds essential to the ripening process of blue cheese.
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Blue cheese is typically aged in temperature-controlled environments
Blue cheese is not rotten milk, but rather a type of cheese made using cultures of Penicillium, a type of edible mould. The mould is responsible for the distinct taste, smell, and appearance of blue cheese. While blue cheese is made from mould, it is important to note that it is not made from rotten milk. The process of making blue cheese involves adding the Penicillium mould to cheese curds, which are then left to age and develop their unique characteristics.
The temperature-controlled environment is carefully maintained to replicate the natural conditions in which blue cheese was traditionally aged. Historically, blue cheese was discovered when cheeses were stored in caves with naturally controlled temperatures and moisture levels that happened to be favourable for the growth of harmless moulds. Replicating these conditions in modern cheese-making facilities ensures a consistent and safe product.
The temperature-controlled environment also plays a vital role in inhibiting the growth of undesirable moulds and bacteria. By maintaining specific temperature ranges, cheesemakers can prevent the growth of harmful microorganisms that could compromise the safety and quality of the blue cheese. This controlled environment is essential for ensuring that the cheese ages safely and develops the intended characteristics.
In addition to temperature control, other factors such as humidity, airflow, and the presence of specific bacterial cultures are also carefully monitored during the ageing process. These factors work in conjunction with temperature to create the desired environment for the blue cheese to age properly. Cheesemakers utilise their expertise and knowledge of these factors to guide the ageing process and develop the unique characteristics that distinguish each variety of blue cheese.
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Blue cheese is made from raw milk (either from cattle, goats or sheep) which is then pasteurised
Blue cheese is not made from rotten milk. In fact, it is made from raw milk (either from cattle, goats or sheep) which is then pasteurised. This process involves heating the milk to a high temperature (72 °C or 162 °F) for a short time (15 seconds) to kill any harmful bacteria. This is an important step in the cheese-making process, as it ensures that the milk is safe to consume and prevents the growth of unwanted microorganisms.
Once the milk is pasteurised, it is then mixed with a culture of Penicillium roqueforti, a type of mold that is responsible for the distinct taste, smell, and appearance of blue cheese. This mold is added to the milk in a freeze-dried form, which is activated upon contact with water. The milk is then incubated for several days at a controlled temperature, during which time the Penicillium roqueforti culture grows and colonises the cheese curds.
It is important to note that while blue cheese is made with a type of mold, it is not made with rotten milk. The mold used in blue cheese production, Penicillium roqueforti, is a safe and edible mold that is carefully cultivated and added to the cheese during the manufacturing process. This mold is different from the mold that grows on spoiled food, which can be toxic and dangerous to consume.
Additionally, blue cheese is aged for 2-3 months before it is ready to be consumed. During this aging process, the cheese is stored in temperature-controlled environments to ensure that it develops the desired flavour and texture. Even after the cheese is ready, it can be stored in the refrigerator for 3-4 weeks if properly wrapped. Freezing blue cheese can further extend its shelf life, although it may slightly alter its texture and appearance.
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Frequently asked questions
No, blue cheese is not rotten milk. Blue cheese is made using cultures of Penicillium, a type of mold that’s responsible for its unique taste, smell, and appearance.
Blue cheese is made by adding a Penicillium roqueforti inoculum to homogenized milk. The solution is then incubated for 3-4 days at 21-25°C (70-77°F). Salt is added, and the solution is incubated for another 1-2 days. This solution is then added to the cheese curds.
Yes, blue cheese is safe to eat. While blue cheese is made with mold, the varieties of Penicillium used to produce blue cheese don't produce toxins and are considered safe to consume.
If wrapped and refrigerated, blue cheese can last 3–4 weeks. Frozen blue cheese can last indefinitely, although freezing it may slightly alter its texture and appearance.
If you notice any signs of spoilage on your blue cheese, such as fuzzy white, green, pink, or grey spots, or a strong odor similar to ammonia, it has likely gone bad and should be discarded.
