Andy Montoya
Blue cheese is a type of cheese that is made using mould cultures. While the idea of eating mouldy cheese may be off-putting to some, blue cheese is generally considered safe to eat. This is because the mould used to make blue cheese, such as Penicillium roqueforti, does not produce toxins and is safe for human consumption. In fact, blue cheese can be nutritious and may even have health benefits. However, it's important to note that blue cheese can spoil if not stored properly, and consuming spoiled blue cheese can be dangerous. Additionally, people with certain allergies or intolerances may need to avoid blue cheese.
| Characteristics | Values |
|---|---|
| Safe for human consumption | Yes |
| Safe for people with penicillin allergies | Yes, as long as the cheese has not spoiled |
| Safe for people with mold allergies | Yes, as the digestive process destroys any active mold spores |
| Safe for people with lactose intolerance | No |
| Safe for people with milk protein allergies | No |
| Shelf life in the refrigerator | 3-4 weeks |
| Shelf life in the freezer | Indefinite |
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What You'll Learn
Blue cheese is made with mould
Blue cheese is made by mixing Penicillium mould spores with milk. After the cheese forms into a solid shape, cheesemakers pierce it with stainless steel needles to create pathways for air to flow. The blue cheese is then left to age for 2–3 months before it’s ready to eat. The length of the ageing process depends on the variety of blue cheese being made. For example, Danish blue cheese has a short ageing period of 8 to 12 weeks, while Roquefort cheese cures for up to 9 months.
The use of mould in blue cheese was discovered by accident over a millennium ago. According to legend, a shepherd in the Rouergue region of southern France left his lunch of rye bread and sheep's milk cheese in a cave while tending to his flock. When he returned months later, he found his lunch covered in a thick layer of mould. These days, most store-bought blue cheeses are made in labs and hygienic production facilities, rather than caves, where they simulate the dark, damp conditions.
While blue cheese is generally safe to eat, it can spoil if not stored properly. 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. Blue cheese should be discarded if there are any changes in its appearance or smell. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
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Blue cheese is safe to eat
Blue cheese is made using mould cultures of Penicillium, specifically Penicillium roqueforti and Penicillium glaucum, which are nontoxic and safe for human consumption. These moulds are deliberately chosen and do not produce toxins harmful to humans. The mould is added to the cheese after the curds have been drained and shaped into wheels. The blue cheese is then left to age for 2-3 months. Penicillium roqueforti also triggers a biochemical event called lipolysis, which gives the cheese its distinct blue look, odd smell, and sharp flavour.
Blue cheese has been made and consumed for centuries. The prevailing legend of blue cheese's discovery revolves around a shepherd in the Rouergue region of southern France. The shepherd left his lunch of rye bread and sheep's milk cheese in a cave while he tended to his flock. When he returned months later, he found his lunch covered in a thick layer of mould. The damp limestone caves of this region are filled with naturally occurring Penicillium roqueforti mould spores.
Today, most store-bought blue cheeses are made in labs and hygienic production facilities, where they simulate the dark, damp conditions of the caves. This ensures that other dangerous moulds, fungi, and bacteria do not contaminate the cheese.
While blue cheese is generally safe to eat, it is important to practice proper food safety and storage. Blue cheese should be discarded if there are any changes in its appearance or smell. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins. Individuals with allergies to penicillin or mould should also exercise caution, although the American Academy of Allergy, Asthma, and Immunology states that blue cheese is generally safe for people with penicillin allergies.
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Blue cheese can be healthy
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mould. While moulds that build up naturally on food are usually not safe to eat, the Penicillium mould used to make blue cheese is deliberately chosen for human consumption. This is because, unlike other moulds, Penicillium does not produce toxins and is safe to consume.
Blue cheese is a nutrient-dense food that contains various vitamins, minerals, and natural compounds that are beneficial to health. For example, blue cheese is a good source of calcium, which is essential for healthy bones and plays an important role in muscle contraction and nerve impulse transmission. It is also vital for forming tooth enamel, the hard outer surface of the teeth, which promotes dental health.
In addition, blue cheese can be good for heart health. While blue cheese should be consumed in moderation due to its high fat, calorie, and sodium content, it can be part of a healthy diet when enjoyed in small amounts.
Furthermore, blue cheese can be safe for individuals with penicillin allergies to consume, as the Penicillium cultures that create blue cheese do not produce penicillin. However, it is important to note that blue cheese can spoil if not stored properly, and consuming spoiled blue cheese can be dangerous. Therefore, it is important to practice basic food safety and store blue cheese properly, such as by keeping it tightly wrapped in the refrigerator, where it can last 3-4 weeks.
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Blue cheese can go bad
Although blue cheese is made with mould, the mould is nontoxic and safe for human consumption. The mould in blue cheese is called Penicillium roqueforti, which is in the same family as the mould that the antibiotic penicillin is made from. Unlike other types of mould, Penicillium roqueforti does not produce toxins and is safe to eat.
However, blue cheese can still go bad if it is not stored properly. If wrapped and refrigerated, blue cheese can last 3-4 weeks. If stored in the freezer, it can last indefinitely, although freezing it may slightly alter its texture and appearance. To prevent spoilage, it is best to store blue cheese tightly wrapped in the refrigerator. If there are any changes in its appearance or smell, it should be discarded. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
Blue cheese is a fermented cheese that uses Penicillium roqueforti mould cultures. The mould is added after the curds have been drained and shaped into wheels. The blue cheese is then left to age for 2-3 months before it is ready to eat. Penicillium roqueforti is responsible for the distinct taste, smell, and appearance of blue cheese.
Different types of blue cheese have different aging times. For example, Roquefort cheese is cured for up to 9 months, while Gorgonzola ages for 30 to 60 days, and Danish blue has a short aging period of 8 to 12 weeks.
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Blue cheese has a distinctive taste and smell
The mould used in blue cheese, such as Penicillium roqueforti and Penicillium glaucum, does not produce toxins and is safe for human consumption. These moulds are chosen specifically for their compatibility with human consumption, ensuring they do not cause harm. The mould triggers biochemical events, such as lipolysis, which release enzymes and create free fatty acids and methyl ketone, contributing to the cheese's distinct characteristics.
The origin of blue cheese is often attributed to a shepherd in the Rouergue region of southern France, who accidentally left his lunch of rye bread and sheep's milk cheese in a cave for several months. Upon returning, he discovered his food covered in a thick layer of mould. These damp limestone caves are filled with naturally occurring Penicillium roqueforti mould spores, which are now deliberately cultivated to create blue cheese.
Today, blue cheese is produced in labs and hygienic facilities, replicating the dark and damp conditions of the caves, to prevent the growth of dangerous moulds, fungi, and bacteria. Examples of blue cheese varieties include Roquefort, Stilton, Danish Blue, Gorgonzola, and Maytag Blue. Each variety has its own unique flavour profile, texture, and appearance, but they all share the sharpness and distinctive blue-grey colour derived from the Penicillium mould spores.
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Frequently asked questions
Yes, blue cheese is safe to eat. The mould in blue cheese is nontoxic and safe for human consumption.
Blue cheese is made using Penicillium, a type of mould that’s responsible for its unique taste, smell, and appearance. Once the whey is removed from the cheese mixture, the mould is injected into the cheese curd, which is then pierced with steel needles to expose the mould to oxygen and create the blue veins.
There are several types of blue cheese, including Roquefort, Danish Blue, Stilton, Gorgonzola, and Maytag Blue. Each variety has a unique appearance, texture, and flavour.
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.
Blue cheese is a nutrient-dense food that contains various vitamins, minerals, and natural compounds that are beneficial to health. It can help promote bone health, dental health, and heart health. However, it should be consumed in moderation due to its high fat, calorie, and sodium content.
