Kamil Perry
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using Penicillium, a type of mould that is responsible for its unique taste, smell, and appearance. While the mould in blue cheese is safe to consume, blue cheese can still go bad and it's important to practice basic food safety. Good blue cheese is moist, tangy, and contains blue or green veins and spots. However, if the cheese has developed fuzzy white, green, pink, or grey spots, or has a strong odour similar to ammonia, it has likely spoiled.
| Characteristics | Values |
|---|---|
| Moisture Content | Blue cheese is usually moist. |
| Spoilage | Blue cheese with a high moisture content will go bad more quickly than drier varieties. |
| Storage | Blue cheese should be refrigerated to keep it fresh. |
| Texture | Blue cheese is moist and crumbly. |
| Appearance | Good blue cheese has greenish-blue veins and a body that's cream to white in colour. |
| Taste | Blue cheese is tangy and has a strong, sharp taste. |
| Smell | Blue cheese is pungent and smells like ammonia. |
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What You'll Learn
- Blue cheese should be moist, tangy, and have blue or green veins
- It can go bad if not properly stored, and has a shorter shelf life if moist
- Fuzzy white, green, pink, or grey spots indicate spoilage
- Good blue cheese is pungent, but if it smells like ammonia, it's bad
- Blue cheese is made using cultures of Penicillium, a type of mold
Blue cheese should be moist, tangy, and have blue or green veins
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using Penicillium, a type of mould that's responsible for its unique taste, smell, and appearance. The mould in blue cheese is safe to consume and gives it a pungent taste and scent. Good blue cheese is moist, tangy, and contains blue or green veins. It is normal to find liquid in the packaging of blue cheese, particularly with softer varieties like Danish Blue.
Blue cheese with a high moisture content will go bad more quickly than drier varieties. To keep your blue cheese fresh for as long as possible, make sure it is tightly wrapped and that your refrigerator temperature is set below 40 degrees Fahrenheit. In most cases, blue cheese will remain good for one to two weeks past its expiration date, or about three to four weeks total. If left unrefrigerated, it should be discarded after two days.
How can you tell if blue cheese has gone bad? In addition to changes in smell, texture, and colour, look out for fuzzy white, green, pink, grey, or black spots on the surface of the cheese, which indicate the presence of harmful moulds or yeast. Good blue cheese should have a creamy white colour, and if it has turned pink, brown, or green, it has likely spoiled. If you've consumed blue cheese that you suspect has gone bad and start to feel sick, consult a doctor.
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It can go bad if not properly stored, and has a shorter shelf life if moist
Blue cheese is a delicate product that can go bad if not properly stored. It has a shorter shelf life compared to other cheeses due to its relatively high moisture content and active moulds.
When purchasing blue cheese, avoid wedges with excess moisture in the packaging as this indicates that the cheese is past its prime. Blue cheese with a high moisture content will spoil more quickly than drier varieties. It is also important to note that the flavour of blue cheese intensifies over time, so strong medicinal or perfumy flavours may indicate that the cheese is past its best.
To extend the shelf life of blue cheese, it should be stored in a climate with high humidity (at least 80% humidity is recommended). The Cheese Grotto, for example, provides a high-humidity environment with a clay brick humidifier and a breathable back panel, allowing fresh air to circulate around the cheese. This setup helps to prevent moisture from being trapped on the surface of the cheese, which can lead to rapid degradation and the growth of unwanted bacteria.
Proper wrapping is also crucial for maintaining the quality of blue cheese. It is recommended to use wrappers like aluminium foil, parchment paper, or a loose zipper-lock bag. Wrapping the cheese too tightly in plastic or cheese paper can trap moisture, promoting the growth of undesirable bacteria and spoilage.
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Fuzzy white, green, pink, or grey spots indicate spoilage
Blue cheese is a pungent variety of cheese with a high moisture content. It is created by injecting a type of edible mould called Penicillium roqueforti into the cheese, which gives it its distinctive blue veins. Good blue cheese is moist, tangy, and contains blue mould.
However, blue cheese with a high moisture content will go bad more quickly than drier varieties. If blue cheese is slimy, gritty, smells like ammonia, or has grey, green, pink or white mould, spots, or fuzz, it has spoiled and should be discarded.
Pink spots on blue cheese can be an indication of bacteria or cross-contamination. It can also be a sign of yeast growth, which will appear as shiny pink spots. Green spots on blue cheese can indicate spoilage, especially if the cheese is also very lumpy. Grey spots can be a sign of mould or yeast growth, and this cheese should be discarded.
If you notice any discolouration, slime, or fuzziness on your blue cheese, it is best to throw away the entire piece, as bacteria or mould may still be present in parts that appear unaffected.
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Good blue cheese is pungent, but if it smells like ammonia, it's bad
Blue cheese is a common type of cheese known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its unique taste, smell, and appearance. Good blue cheese should have greenish-blue veins and a body that's cream to white in colour. It is also supposed to be pungent. However, if the smell of ammonia is the first thing that hits you when you open the packet, it has likely gone bad.
Blue cheese contains edible mould, which gives it a pungent taste and scent. It is not to everyone's liking, but it is safe to eat. However, blue cheese can go bad like any other cheese, and it is important to know how to spot this to enjoy it safely. Good blue cheese is moist, tangy, and contains blue mould. Bad blue cheese will be slimy, gritty, or have grey, green, pink, or white mould, spots, or fuzz. It may also smell like ammonia.
The moisture content of blue cheese can vary, with some varieties being more moist and crumbly, such as Gorgonzola Mountain, and others being denser and fudgy, such as Stilton and Jasper Hill Bayley Hazen Blue. The amount of moisture left in the curd during the cheesemaking process will determine the texture of the final product. A wet, spongy curd will result in a moist and crumbly cheese, while a drier curd will produce a denser, fudgy texture.
To keep blue cheese fresh for as long as possible, it should be stored properly in the refrigerator. It is best to wrap it tightly in plastic wrap or store it in an airtight container. Blue cheese with a high moisture content will go bad more quickly than drier varieties. If blue cheese is left out at room temperature, it should be discarded after two days. Refrigerated blue cheese will last for three to four weeks, while frozen blue cheese can be kept indefinitely.
In summary, good blue cheese is pungent, but if it smells like ammonia, it has likely gone bad. Other signs of spoiled blue cheese include discolouration, sliminess, or the presence of fuzzy grey, black, pink, yellow, or white patches of mould. To prevent blue cheese from spoiling, it is important to store it properly and practise good food safety habits.
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Blue cheese is made using cultures of Penicillium, a type of mold
Blue cheese is a pungent, sharp-tasting cheese with a unique appearance. It is made using mould cultures of Penicillium, specifically Penicillium roqueforti, which is a type of fungus. The mould is what gives blue cheese its distinctive blue or green veins and strong flavour.
To make blue cheese, a Penicillium roqueforti inoculum is first prepared. This involves using a freeze-dried culture of Penicillium roqueforti, which is washed from a pure culture agar plate and then frozen. The freeze-drying process involves evaporating the water from the frozen state without transitioning through the liquid state, retaining the value of the culture. Salt, sugar, or both are then added to autoclaved, homogenised milk via a sterile solution, and this mixture is inoculated with the Penicillium roqueforti culture. This solution is incubated for three to four days at 21–25 °C (70–77 °F), and then more salt and/or sugar is added before continuing the aerobic incubation for another 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, along with modified milk fat, which consists of milk fat with calf pre-gastric esterase. This modified milk fat stimulates a rapid release of free fatty acids, which is essential for the quick development of the characteristic blue cheese flavour.
The inoculum produced by either of these methods is then added to the cheese curds. Raw milk (from cattle, goats, or sheep) is mixed and pasteurised at 72 °C (162 °F) for 15 seconds. Acidification occurs when a starter culture, such as Streptococcus lactis, is added to change lactose to lactic acid, turning the milk from liquid to solid. The next step is coagulation, where rennet, a mixture found in the stomach lining of a calf, is added to further solidify the milk. The thick curds are then cut into small pieces to encourage the release of liquid or whey.
After the curds have been ladled into containers and formed into a wheel of cheese, the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens. The curds are then knit in moulds to form cheese loaves with an open texture. Finally, the cheese is ripened and aged for 60–90 days to develop its signature flavour and texture. During this time, the temperature and humidity are carefully monitored to ensure optimal conditions for the cheese.
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Frequently asked questions
Yes, blue cheese is supposed to be moist. Good blue cheese is moist, tangy, pungent, and contains blue or green mold. However, blue cheese with a high moisture content will go bad more quickly than drier varieties.
Blue cheese can go bad if it is not properly stored. It is best to store blue cheese in the refrigerator, tightly wrapped. If left unrefrigerated, it should be discarded after two days. If refrigerated, it should be discarded after three to four weeks. If frozen, it can last for up to six months. Blue cheese has likely gone bad if it has developed a strong odor similar to ammonia, or if it has fuzzy gray, black, white, green, pink, or yellow spots of mold, or if it feels slimy, tough, or dry.
If you suspect you have eaten spoiled blue cheese and start to feel sick, it is recommended that you consult a doctor. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds that can cause symptoms such as nausea, vomiting, diarrhea, and stomach cramps.
