Kamil Perry
Blue cheese is a unique cheese variety with a strong, sharp taste and a pungent aroma. Its distinctive blue-gray veins and creamy texture are a result of controlled mould growth, specifically Penicillium roqueforti and Penicillium glaucum, which are safe for human consumption. While the presence of mould on most foods is concerning, blue cheese is an exception, with its mouldy appearance and flavour being desirable traits. However, not all moulds are desirable, and some can indicate spoilage. So, should blue cheese be furry?
| Characteristics | Values |
|---|---|
| Should blue cheese be furry? | It depends. If the fur is white, it is safe to eat. If it is black, it is not safe to eat. |
| How to identify bad blue cheese? | If the cheese has a slimy texture, or has developed pink, yellow, or black spots, it is bad. |
| How to store blue cheese? | Blue cheese should be refrigerated to keep it fresh. It can also be frozen at 0 degrees to store it for longer. |
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What You'll Learn
- Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum
- These types of mould are safe for human consumption and can be beneficial
- Blue cheese can be stored in the freezer to prevent it from spoiling
- If blue cheese has developed slimy, fuzzy, grey or black mould, it should be thrown away
- The mould on blue cheese gives it its distinct blue-grey colour, sharp flavour and creamy texture
Blue cheese is made with mould, specifically Penicillium roqueforti and Penicillium glaucum
Blue cheese is made with mould cultures, specifically Penicillium roqueforti and Penicillium glaucum. These moulds are what give blue cheese its distinctive flavour, aroma, and appearance. Penicillium roqueforti is used to create the characteristic blue veins in blue cheese, while Penicillium glaucum is responsible for the blue-green veins in Gorgonzola cheese.
Penicillium roqueforti is a versatile mould that can be found in nature, but for cheese production, a commercially manufactured version is typically used. The mould is first prepared by washing it from a pure culture agar plate, which is then frozen and freeze-dried. This process retains the culture's value and activates it when water is added. The freeze-dried Penicillium roqueforti culture is then added to a mixture of autoclaved, homogenized milk, salt, and sugar, creating a fermentation medium. This solution is incubated for several days at controlled temperatures, with additional salt and sugar added during the process.
The addition of modified milk fat, which contains calf pre-gastric esterase, stimulates the release of free fatty acids through lipase action. This step is crucial for the rapid flavour development of blue cheese. The resulting inoculum is then added to the cheese curds, which are made by mixing and pasteurizing raw milk from cattle, goats, or sheep. The milk is heated to 72 °C (162 °F) for 15 seconds to pasteurize it.
Penicillium roqueforti has an active metabolism that breaks down proteins and fats efficiently. This breakdown process yields the textures, aromas, and flavours associated with blue cheese. Specifically, the mould's ability to break down fat, known as lipolysis, results in the formation of ketones, which contribute to the "blue" flavour of the cheese. Additionally, the mould thrives in low oxygen environments, making it well-suited for growth in the internal cracks and holes of blue-veined cheeses.
While blue cheese is intentionally made with mould, it is important to distinguish between desirable and undesirable types of mould. The presence of unwanted mould on blue cheese can indicate spoilage. Black furry or dark mould spots, for example, are generally considered unsafe to consume. White fuzz, on the other hand, is often acceptable and similar to the mould found on Brie, a "bloomy rind" cheese. It is always recommended to exercise caution and proper food safety practices when dealing with mouldy cheese.
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These types of mould are safe for human consumption and can be beneficial
Blue cheese is moldy already, and the mould in it is safe for human consumption. The mould in blue cheese is called Penicillium roqueforti and Penicillium glaucum, and it is in the same family as the one used to make the antibiotic penicillin. These types of mould are safe for human consumption and can be beneficial. They do not produce toxins and are not dangerous to humans. In fact, they have antibacterial properties.
When these types of mould come into contact with cheese, they accelerate the breakdown of proteins and fats by producing enzymes that release amino acids. This chemical reaction is what gives blue cheese its unique texture, look, and tangy flavour. The amino acids are most active in the green and blue veins of the cheese, which is why these areas are easily spotted. This process is called proteolysis.
Penicillium roqueforti also triggers another biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its distinct blue look, odd smell, and sharp flavour.
While blue cheese is generally safe to consume, it can still spoil. If you notice any slimy or dark mould on the outside, or pink and yellow yeast spots, it is best to throw it away. Additionally, if the cheese has been left unrefrigerated for more than two days or refrigerated for more than three to four weeks, it is recommended to discard it.
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Blue cheese can be stored in the freezer to prevent it from spoiling
Blue cheese is a type of cheese made using cultures of Penicillium, a type of mold. This mold is what gives blue cheese its distinctive taste, smell, and appearance. While blue cheese is meant to have mold, it can still go bad like any other cheese.
To prevent blue cheese from spoiling, it should be stored in the refrigerator. When refrigerated, blue cheese can last for three to four weeks. To ensure it stays fresh for as long as possible, the refrigerator temperature should be set to 40 degrees Fahrenheit or below. It is also important to make sure the cheese is fully wrapped and sealed to avoid letting in too much oxygen, which can speed up the spoiling process. Plastic wrap should be avoided when storing blue cheese, as it can negatively affect the taste of the cheese. Instead, cheese paper or cheese wrap designed specifically for blue cheese should be used.
If you have excess blue cheese that you don't plan on using within the month, it can be stored in the freezer to prevent it from spoiling. Freezing blue cheese can also be done to extend its shelf life if you don't plan on consuming it for a while. When stored in the freezer at 0 degrees Fahrenheit, blue cheese can last indefinitely. However, for the best taste and texture, it is recommended to not keep it frozen for more than six months. Before freezing, the blue cheese should be cut into pieces that are no larger than half a pound each, and crumbled blue cheese should be divided into similar weight portions.
To tell if blue cheese has gone bad, there are several signs to look out for. Firstly, check the expiration date on the packaging. Then, smell the cheese; if it smells like ammonia, it has likely gone bad. The color of the creamy part of the cheese is also an indicator; it should be white or beige, not pink, brown, green, or blue. Additionally, the presence of fuzzy mold and slimy yellow to pinkish spots on the cheese is a sure sign of spoilage. If you have consumed blue cheese that you suspect has gone bad and start to feel sick, it is advisable to consult a doctor.
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If blue cheese has developed slimy, fuzzy, grey or black mould, it should be thrown away
Blue cheese is a unique type of cheese that is made with mould. The mould in blue cheese, known as Penicillium roqueforti and Penicillium glaucum, is safe for human consumption and may even offer health benefits. These moulds are related to the mould used to make the antibiotic penicillin and have antibacterial properties. They also contribute to the distinctive sharp flavour and creamy texture of blue cheese.
However, not all moulds are safe for consumption. If blue cheese has been improperly handled or stored, it can develop additional moulds that indicate spoilage and potential health risks. It is important to inspect blue cheese for any signs of undesirable mould growth before consumption.
If blue cheese has developed slimy, fuzzy, grey, or black mould, it should be discarded. These types of mould indicate that the cheese is no longer safe to eat and may contain harmful bacteria. The presence of these moulds suggests improper handling or improper storage conditions, which can lead to the growth of toxic moulds.
When examining blue cheese, it is essential to look for any colour changes in the creamy part of the cheese, which should typically be white or beige. If the cheese has turned pink, brown, green, or blue, it is best to discard it. Additionally, if the cheese has developed a slimy texture or an overpowering ammonia-like smell, it is an indication that it has spoiled and should be thrown away.
To prevent the growth of undesirable moulds, it is crucial to practise proper cheese storage. Blue cheese should be refrigerated and kept away from moisture to maintain its freshness and inhibit the growth of unwanted moulds.
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The mould on blue cheese gives it its distinct blue-grey colour, sharp flavour and creamy texture
Blue cheese is characterised by its mouldy exterior and distinct blue-grey colour, sharp flavour, and creamy texture. But why does it have mould on it, and is it safe to eat?
The mould on blue cheese is usually Penicillium roqueforti or Penicillium glaucum, which are safe to eat and even have antibacterial properties. These moulds are essential to making blue cheese and are related to the mould used to make the life-saving medicine, penicillin.
When Penicillium moulds come into contact with cheese, they accelerate the breakdown of proteins and fats by producing enzymes that release amino acids. This chemical reaction creates the cheese's unique texture, look, and flavour. The mould also triggers lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its distinct blue-grey colour, sharp flavour, and odd smell.
While blue cheese is meant to have mould on it, it can still go bad. If you see black, pink, yellow, or dark mould on your blue cheese, it's best to throw it away. If the cheese has a slimy texture, that's another sign that it's gone bad. However, if you only see white or grey mould, you can cut it off and eat the rest of the cheese.
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Frequently asked questions
Yes, blue cheese is made with mold. The mold is essential to making blue cheese and has antibacterial properties. The mold is called Penicillium roqueforti and Penicillium glaucum, which are in the same family as what is used to make the medicine penicillin.
If your blue cheese has developed furry gray or black splotches of mold, or is showing pink and yellow yeast spots, it's time to throw it away. If it has a slimy texture, that could also be an indication that it's gone bad.
To prevent your blue cheese from going bad, make sure to store it in the refrigerator. If you want to store your blue cheese for longer than a month, you can freeze it. However, for the best taste and texture, it is recommended to not keep it frozen for more than six months.
