Kamil Perry
Blue cheese is a beloved ingredient in many dishes, but is it safe to consume? Blue cheese crumbles can be a tasty addition to salads and dressings, but some people are unsure about whether it is pasteurized and therefore safe to eat. In the United States, cheese must be pasteurized unless it has been aged for over 60 days, in which case it must be labelled as raw milk cheese. This means that most blue cheese products are likely to be pasteurized, but it is important to check the label to be sure.
Characteristics and values of crumbled blue cheese being pasteurized
| Characteristics | Values |
|---|---|
| Pasteurization | Unless aged over 60 days and labelled as raw milk cheese, blue cheese is typically pasteurized in the US |
| Ingredients | Cultured pasteurized milk, salt, enzymes, and Penicillium Roqueforti |
| Allergens | Contains milk and its derivatives |
| Nutritional Information | The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet |
| Safety | Some sources suggest avoiding blue-veined cheeses during pregnancy due to the risk of listeria and other bacteria |
| Alternatives | Other pasteurized cheeses to consider include feta, which is rarely found unpasteurized |
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What You'll Learn
Blue cheese is made from pasteurized milk
However, it is worth noting that the majority of blue cheese sold in regular grocery stores in the United States is pasteurized. For example, the ingredients listed for Private Selection® Crumbled Blue Cheese include "cultured pasteurized milk, salt, enzymes, and Penicillium Roqueforti". This product is available in many major grocery stores, such as Kroger, and provides a safe option for those looking to consume blue cheese during pregnancy.
It is always important to read the labels and ingredients of any cheese product to ensure it has been pasteurized, especially for those with health concerns or dietary restrictions. While blue cheese may be enjoyed by some during pregnancy, it is always recommended to consult a doctor or medical professional for personalized advice.
In summary, blue cheese is typically made from pasteurized milk, but the ageing and moulding process can introduce additional risks that should be considered, especially for those with specific health considerations.
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In the US, cheese must be pasteurized unless aged over 60 days
In the United States, there is a federal law that mandates the pasteurization of all cheese regulated by the FDA (the Food and Drug Administration). This means that all cheese that is transported across state lines must be made from pasteurized (heated) milk or aged for at least 60 days. This rule has been in place since 1949, and its purpose is to ensure that cheese is safe for human consumption by killing harmful bacteria that may be present in unpasteurized milk.
The process of pasteurization involves heating a liquid or food to a certain temperature, which, in the case of dairy, is 145°F (63°C) for at least 30 minutes or 161°F (72°C) for 15 seconds. This heating process destroys pathogenic bacteria, enzymes, and spoilage bacteria, giving the cheese a longer shelf life. While some people argue that the pasteurization of cheese is necessary for food safety, others believe that it compromises the taste and health benefits of the cheese.
The 60-day aging rule for unpasteurized cheese has been a topic of debate among cheese lovers and experts. Some argue that the rule is unnecessary, as the risk of pathogenic bacteria in cheese made from raw milk is minimal, especially with proper hygiene standards in place. They also argue that the tradition of consuming raw milk cheese is important to preserve. Additionally, they point out that the aging requirement makes it difficult for certain types of raw milk cheese, such as Camembert, Roquefort, and Brie, to be sold legally in the US due to their shorter shelf life.
On the other hand, supporters of the pasteurization mandate highlight the potential health risks associated with consuming raw milk products. They argue that pasteurization effectively kills harmful bacteria, reducing the incidence of foodborne illnesses. They also believe that the FDA's regulations are based on sound science and are necessary to protect public health, especially for vulnerable populations such as babies and toddlers.
While the debate continues, the current law in the US requires that cheese intended for human consumption and transported across state lines must be pasteurized or aged for at least 60 days. This means that crumbled blue cheese, like any other type of cheese, must adhere to these regulations to be legally sold and distributed across state lines.
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Blue cheese is aged and mold-ripened
Blue cheese is made by adding cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The moulds Penicillium roqueforti and Penicillium glaucum require oxygen to grow, so the cheese is pierced with thin needles or skewers to create air tunnels. The blue mould then matures inside these tunnels, developing its flavour as it ages. Most blue-mould cheeses have no rind, and the flavours that would normally accumulate around the exterior are instead found throughout the cheese. The character and profile of the cheese are determined by how much moisture is kept in it and the point of maturation at which the rind is pierced.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperatures and moisture levels, which happened to be favourable environments for moulds to grow. In the original cheesemaking process, the cheese was aged in actual caves, with a humidity of around 90% and a low temperature of 55 degrees Fahrenheit (12.7 degrees Celsius).
During the ripening process, the total ketone content is constantly monitored as the distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti. While Penicillium roqueforti produces mycotoxins, these are present at low levels, and large quantities of cheese are rarely consumed, so the hazard to human health is unlikely.
Blue cheeses vary in flavour from mild to strong, in colour from pale to dark, and in consistency from liquid to hard. They may have a distinctive smell, either from the mould or from various specially cultivated bacteria such as Brevibacterium linens. Some popular varieties of blue cheese include Gorgonzola, Stilton, and Roquefort.
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Soft cheeses like brie and feta are not recommended during pregnancy
It is important to note that soft cheeses like brie and feta are not recommended during pregnancy due to safety concerns. While cheese is a delicious and nutritious food, with essential nutrients like calcium, phosphorus, protein, and vitamin B12, certain types of cheese can pose risks to pregnant women and their unborn babies.
The main concern with soft cheeses during pregnancy is the risk of bacterial contamination, particularly with the bacteria Listeria monocytogenes, which can cause listeriosis. Listeriosis is a serious infection that can lead to severe complications, including miscarriage, stillbirth, preterm labor, or infection in the newborn. Pregnant women are about ten times more susceptible to listeriosis than the general population, so it is crucial to take precautions.
Soft cheeses, such as brie and feta, have a higher moisture content, providing an ideal environment for bacterial growth. This higher moisture content makes them more susceptible to contamination with Listeria, which can survive and grow even under refrigeration. Therefore, it is recommended to avoid soft cheeses made from unpasteurized milk, as pasteurization effectively kills harmful bacteria, reducing the risk of contamination.
However, it is important to note that properly cooking or heating soft cheeses can also eliminate the risk of bacterial contamination. Thoroughly cooking soft cheeses until they are steaming hot can kill harmful bacteria, making them safe for consumption during pregnancy. Additionally, dried cheeses, such as parmesan, have a longer shelf life and are less likely to harbor harmful bacteria.
To ensure the safety of soft cheeses during pregnancy, it is advisable to check the labels and choose those made with pasteurized milk. When dining out, don't hesitate to inquire about the ingredients used. Additionally, practicing good kitchen hygiene, washing fruits and vegetables, and properly storing and preparing food can further reduce the risk of bacterial contamination.
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Blue cheese is safe to consume in moderation
Blue cheese is a delicious and popular variety of cheese, often enjoyed as a topping on salads, steaks, and even hot wings. Blue cheese crumbles, in particular, offer a tangy and creamy flavor that complements many dishes. While blue cheese is generally safe to consume in moderation, there are a few important considerations regarding its pasteurization and potential risks.
First and foremost, it is essential to understand the role of pasteurization in cheese. Pasteurization is a heat treatment process that kills harmful bacteria in food products, making them safe for consumption. In the United States, most commercially available cheeses, including blue cheese, are required to be pasteurized. This means that the milk used in the cheese-making process has been pasteurized to eliminate harmful bacteria.
When it comes to blue cheese crumbles, the pasteurization process is crucial for ensuring safety. While blue cheese is often associated with veins of mold, which contribute to its unique flavor and texture, improper handling or storage can introduce harmful bacteria. Therefore, it is always recommended to purchase blue cheese crumbles from reputable sources that follow strict pasteurization and food safety protocols.
However, it is worth noting that some specialty cheeses may be exempt from mandatory pasteurization requirements. In the United States, cheese that has been aged for over 60 days can be sold without pasteurization but must be labeled as "raw milk cheese." These types of cheeses may carry a higher risk of bacterial growth, including Listeria and other harmful bacteria, especially if not handled or stored properly.
While blue cheese crumbles can be a tasty addition to meals, it is important to practice moderation and be aware of any potential risks. For those with weakened immune systems, the elderly, or pregnant women, it may be advisable to avoid blue cheese or consume it with caution. Always check the labels, and if in doubt, consult a healthcare professional for personalized advice regarding the consumption of blue cheese or any other cheese variety.
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Frequently asked questions
In the U.S., crumbled blue cheese is typically pasteurized unless it has been aged for over 60 days. In this case, it is labeled as raw milk cheese.
If the cheese label only says "milk" and does not specify "raw milk," you can assume it has been pasteurized.
It is recommended to consult a doctor about consuming blue cheese during pregnancy. While some sources suggest that pasteurized blue cheese is generally safe for pregnant women, others advise against it due to the aging and molding processes that can increase the risk of bacteria.
Yes, it is recommended to opt for cheeses that are not mold-ripened or soft-pasteurized, such as Brie, Feta, Gorgonzola, or Camembert.
