Bushra Griffith
Blue cheese is known for its pungent smell and fuzzy appearance, but how much fuzz is too much? While blue cheese is deliberately made with mould, not all moulds are the same, and some can be harmful. The mould that makes blue cheese blue is usually Penicillium roqueforti or Penicillium glaucum, which are safe for human consumption and even have antibacterial properties. However, if you notice fuzzy grey, black, pink, yellow, brown, or orange spots on your blue cheese, it has likely spoiled and should be discarded.
| Characteristics | Values |
|---|---|
| Appearance | Fuzzy, mouldy, greenish-blue veins, cream to white in colour |
| Smell | Pungent, like ammonia |
| Texture | Slimy, tough, dry |
| Mould Colour | Blue, green, white, black, grey, yellow, brown, pink |
| Yeast Spots | Pink, yellow |
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What You'll Learn
Blue cheese is blue due to the presence of mould
However, not all moulds are the same, and some can indicate that your blue cheese has gone bad. If you notice fuzzy grey, black, or dark patches of mould on your blue cheese, it is best to discard it. These moulds can indicate spoilage and may lead to dangerous health issues if consumed. Good blue cheese should have greenish-blue veins and a body that is cream to white in colour.
Additionally, while blue cheese is known for its pungent aroma, a sharp smell of ammonia or yeast can indicate that your cheese has aged past its prime. A change in the original smell of the cheese, combined with slime and moisture, is also a warning sign.
It is important to note that while some mouldy blue cheese can be safely consumed by cutting off the affected areas, it is always better to trust your senses and judgement. If the cheese looks or smells unpleasant, it is best to discard it.
As with any food product, it is essential to use your senses and judgement to determine if the blue cheese is safe to eat. Trust your instincts and, if in doubt, discard the cheese.
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Blue cheese is safe to eat even when mouldy
Blue cheese is made mouldy by design, using specific strains of blue, green, and white moulds that are safe for human consumption. The moulds Penicillium roqueforti and Penicillium glaucum are essential to making blue cheese and have antibacterial properties. They are part of the same family of spores used to make penicillin.
However, not all moulds are the same. Fuzzy grey, black, pink, yellow, or brown moulds indicate that your blue cheese has spoiled and should be discarded. Slimy or dry cheese is also a sign that it has likely gone bad. As with most foods, using your senses and basic judgment is the easiest way to tell if blue cheese is safe to eat. If the cheese has developed an unpleasant smell, it is best to throw it out.
While blue cheese is generally safe to eat even when mouldy, it is still possible for it to spoil. If you are unsure, it is best to err on the side of caution and throw it out. According to the United States Department of Agriculture, unidentified bonus mould on blue cheese should not be eaten.
If you are still unsure, you can try cutting off the mouldy part of the cheese. This may be more feasible with solid blue cheese than with blue cheese crumbles. However, doing so will likely release more spores, reducing the remaining cheese's tasty life.
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Fuzzy mould on blue cheese is usually safe but may indicate spoilage
Blue cheese is characterised by greenish-blue veins and a body that's cream to white in colour. The mould that makes it blue is supposed to be there, and it's usually safe to eat. However, blue cheese can still spoil, and it's important to know when to stop eating it.
Blue cheese is supposed to be mouldy, but not all moulds are created equal. The mould that makes blue cheese blue is usually Penicillium roqueforti or Penicillium glaucum, which are safe for human consumption and even have antibacterial properties. However, if you take your blue cheese out of the fridge and notice that it has developed fuzzy grey, black, pink, yellow, brown, or orange patches of mould, it has likely spoiled and should be discarded. These moulds are not safe to eat and can indicate the presence of harmful bacteria.
It can be challenging to distinguish between safe and unsafe moulds, and it's generally advised against eating mouldy food. The United States Department of Agriculture (USDA) states that unidentified bonus mould on blue cheese should not be eaten. While blue cheese mould is usually safe, it can become unsafe if the cheese has been handled unsanitarily. In this case, the mould will look very different from the natural cheese mould.
Other signs that your blue cheese has spoiled include a change in smell, texture, or the presence of slime. Blue cheese is known for its pungent aroma, which some may compare to dirty feet or ammonia. While this smell is strong, it is natural. However, if the cheese develops a sharp ammonia smell or any other unfamiliar funk, it has likely aged past its prime and should be discarded. Additionally, if the cheese feels slimy, tough, or dry, it has likely spoiled.
In summary, while blue cheese is supposed to be mouldy, fuzzy mould can indicate spoilage. When in doubt, it's best to trust your senses and judgement. If the cheese looks, smells, or feels off, it's probably best to discard it.
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Blue cheese can spoil and become unsafe to eat
Blue cheese is created by adding Penicillium roqueforti, a species of mould, into the milk or curd used to make the cheese. This type of mould is essential to making blue cheese and has antibacterial properties. However, blue cheese can still spoil and become unsafe to eat.
Blue cheese can be creamy or crumbly, and good blue cheese should be moist, tangy, and contain blue or green mould. It should have a greenish-blue vein and a body that is cream to white in colour. It is also supposed to be pungent, and its strong smell may even be comparable to ammonia.
However, if blue cheese has developed fuzzy grey, black, pink, yellow, brown, or white patches of mould, it has likely spoiled and become unsafe to eat. A slimy, gritty, or dry texture can also indicate that blue cheese has gone bad. A sharp smell of ammonia or any other unusual smell can be a sign of spoilage.
To prevent blue cheese from spoiling, it should be properly stored in the refrigerator, preferably in small packages or in the freezer. It should be wrapped in cheese paper, wax paper, parchment paper, or aluminium foil to allow the product to breathe. Blue cheese will generally last three to four weeks if stored properly.
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Blue cheese can be frozen to prolong its shelf life
Blue cheese is known for its pungent smell and fuzzy greenish-blue veins. While the mold in blue cheese is safe for consumption, it can still go bad. Fuzzy gray or black patches of mold or shiny pink or yellow spots of yeast indicate that your blue cheese has spoiled.
Freezing blue cheese is a good option for long-term storage and can help to preserve its taste and texture. When stored in the fridge, blue cheese will typically stay fresh for up to 4 weeks. Freezing allows you to extend this shelf life and enjoy blue cheese beyond its typical refrigerator lifespan.
It is important to note that freezing will alter the texture of blue cheese, making it grainier. This change in texture may be more noticeable in softer blue cheeses, as they are more susceptible to changes in taste and texture during freezing. Hard cheeses generally freeze better and maintain their quality for longer periods.
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Frequently asked questions
Blue cheese is supposed to have some fuzz as it is made with mold, which is usually blue or green in colour. However, if you see fuzzy mold that is grey, black, pink, yellow, brown, or orange, it is likely spoiled.
If your blue cheese has developed a lot of fuzz, it is recommended to throw it away. While it is unlikely to be a significant food safety issue, it is advised against eating moldy food.
Apart from the colour of the fuzz, you can also use your senses of smell and touch to determine if your blue cheese is spoiled. A sharp smell of ammonia, yeast, or any unfamiliar funk is a sign that your cheese has aged past the point of being palatable. Additionally, if the cheese feels slimy or tough and dry, it has likely spoiled.
