Randy Chandler
Blue cheese is a common type of cheese with a strong smell and flavour. It is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. Blue cheese can be tricky to store, as it is more susceptible to oxidation and losing its surface moisture. It is recommended to be stored in a high-humidity climate, with fresh air circulating to prevent trapped moisture, which can cause the emergence of inedible bacteria. Blue cheese should be refrigerated to keep it fresh, with a shelf life of 3-4 weeks. Freezing blue cheese can last indefinitely, although the taste and texture may change slightly.
Should I Refrigerate Blue Cheese?
| Characteristics | Values |
|---|---|
| Refrigeration | Blue cheese should be refrigerated to keep it fresh and prevent spoilage. |
| Shelf Life | Refrigerated blue cheese can last 3-4 weeks. Frozen blue cheese can last indefinitely, but the taste and texture may change. |
| Storage Temperature | The ideal refrigerator temperature for blue cheese is below 40°F. |
| Storage Container | Blue cheese should be wrapped properly in cheese paper or bee's wrap. Avoid using plastic wrap or containers that can trap moisture and promote bacteria growth. |
| Storage Location | Store blue cheese in the lower section of the refrigerator, such as the vegetable drawer, to maintain a stable temperature. |
| Humidity | Blue cheese prefers a high-humidity environment of at least 80%. |
| Appearance | Blue cheese should be discarded if it develops fuzzy white, green, pink, or grey spots, indicating the growth of unwanted bacteria. |
| Smell | A strong ammonia-like smell indicates that the blue cheese has gone bad. |
| Taste | In small quantities, spoiled blue cheese may not cause illness, but it may become too strong or "flavorful" for consumption. |
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What You'll Learn
Blue cheese should be refrigerated to keep it fresh
Blue cheese is a common type of cheese with a strong smell and distinct flavour. It is made using a type of mould called Penicillium, which gives it its characteristic taste, smell, and appearance. While the mould used in blue cheese is safe to consume, improper storage can cause the growth of harmful bacteria and moulds, leading to food poisoning. Therefore, blue cheese should be refrigerated to keep it fresh and prevent spoilage.
When stored properly in the refrigerator, blue cheese can last for 3–4 weeks. It is recommended to wrap the cheese in cheese paper or bee's wrap and place it in the more humid sections of the fridge, such as the vegetable drawer. This helps maintain a stable temperature and prevents the cheese from drying out. Additionally, the refrigerator temperature should be set below 40 degrees Fahrenheit to ensure the cheese remains fresh.
Storing blue cheese in the fridge slows down the rate of fermentation and extends its shelf life. However, if left unrefrigerated, blue cheese should be discarded after two days, as it will spoil quickly. Proper storage is crucial, as spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould.
To further enhance the storage conditions, a product like the Cheese Grotto can be used. The Cheese Grotto is designed to maintain a high humidity level of at least 80%, which is ideal for preserving the freshness of blue cheese. It features a breathable back panel that allows for gentle air circulation, preventing moisture from being trapped on the cheese's surface, which can lead to rapid degradation and the growth of unwanted bacteria.
In summary, blue cheese should be refrigerated and properly wrapped to maintain its freshness and prevent spoilage. Additionally, using specialised storage containers like the Cheese Grotto can help create an optimal environment for preserving blue cheese. By following these storage guidelines, consumers can enjoy their blue cheese safely and reduce the risk of foodborne illnesses.
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It can be stored in a climate with high humidity
Blue cheese is a tricky type of cheese to store. Its delicate cheese paste with pierced blue veining makes it more susceptible to oxidation and loss of surface moisture. To keep blue cheese fresh, it should be stored in a climate with high humidity—ideally, at least 80% humidity.
The Cheese Grotto is a popular option for storing blue cheese. It is designed to be stored either in the fridge or on the counter. The Grotto provides a gently aerated, humid climate that preserves the freshness of the cheese. It self-regulates high humidity with its included clay brick humidifier and has a breathable back panel that allows fresh air to circulate around the cheese gently. This prevents moisture from being trapped on the surface of the cheese, which can lead to the rapid degradation of the cheese and the growth of unwanted, pinkish bacteria.
If you are not using a Cheese Grotto, you can still store blue cheese in a humid environment. Place the wrapped cheese in a more humid section of your fridge, such as the vegetable drawer, to prevent it from drying out. It is important to note that blue cheese should be refrigerated to keep it fresh, and it will spoil more quickly if left out on the counter.
Additionally, when storing blue cheese, avoid wrapping it too tightly in plastic or cheese paper. This can trap moisture and cause the growth of unwanted bacteria. Instead, use cheese paper or bee's wrap, and ensure your refrigerator temperature is not set above 40 degrees Fahrenheit.
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Blue cheese can be frozen
To freeze blue cheese, first check the best-before date. Then, wrap the cheese in new plastic wrap or cheese paper. Finally, seal the wrapped cheese in a vacuum bag and place it in the freezer. It is important not to wrap the cheese too tightly, as this can cause moisture to become trapped, leading to the growth of unwanted bacteria.
When stored in the fridge, blue cheese will stay good for up to 3-4 weeks. If you want to keep your blue cheese for as long as possible, it is best to store it in the fridge. To do this, wrap the cheese in cheese paper or bee's wrap and place it in a humid section of the fridge, such as the vegetable drawer. This will help to prevent the cheese from drying out.
If you are planning to use your blue cheese for cooking, it is also possible to store it in the freezer specifically for this purpose. Freezing blue cheese will change its texture and make it grainy, but this may not be a problem if it is only being used as an ingredient.
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It should be discarded if there are any changes in its appearance or smell
Blue cheese is a common type of cheese with a 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. While the Penicillium used to make blue cheese is safe to consume, blue cheese can still spoil if not stored properly.
Blue cheese should be discarded if there are any changes in its appearance or smell. This is because blue cheese can go bad if not stored correctly, and consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins. Mycotoxins are toxic compounds produced by certain types of mould that can suppress immune function, cause digestive distress, and even contribute to cancer.
When it comes to identifying spoiled blue cheese, there are a few key things to look out for. Firstly, if you notice any fuzzy white, green, pink, or grey spots growing on the surface of the cheese, this may indicate that it has gone bad. These spots can be a sign of spoilage and are distinct from the blue or blue-grey veins typically found in blue cheese. Additionally, if the cheese develops a strong odour similar to ammonia, it may be spoiled. This is because, over time, the blue mould in blue cheese produces ammonia, which reduces the cheese's acidity. Once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil.
To prevent blue cheese from spoiling, it is important to practice proper storage methods. Blue cheese should be stored in a humid environment, ideally at least 80% humidity, to keep the cheese paste fresh. It is also recommended to store blue cheese in the refrigerator, as this will slow down the rate of fermentation and extend its shelf life. When wrapping blue cheese, it is best to use cheese paper or bee's wrap, and avoid wrapping it too tightly to prevent trapping moisture, which can lead to the growth of unwanted bacteria.
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Blue cheese is made using a type of mould called Penicillium
During the cheesemaking process, Penicillium is added after the curds have been drained and formed into wheels. The curds are then knit in moulds to form cheese loaves with a relatively open texture. Whey drainage is continued for 10-48 hours, with the moulds being inverted frequently to promote this process. Salt is then added to the cheese to provide flavour and act as a preservative.
The final step in making blue cheese is ripening the cheese through ageing. The temperature and humidity in the ageing room are carefully monitored to ensure the cheese does not spoil or lose its optimal flavour and texture. The ripening temperature is typically around 8 to 10 degrees Celsius with a relative humidity of 85-95%. During this time, the mould continues to grow and produce enzymes that contribute to the flavour and texture of the cheese.
To create the distinctive blue veins in blue cheese, the freshly made cheese loaves are punctured to create small openings for air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures. The total ketone content is constantly monitored during the ripening process, as the distinctive flavour and aroma of blue cheese come from methyl ketones, which are a metabolic product of Penicillium roqueforti.
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Frequently asked questions
Blue cheese should be thrown away if it has been left unrefrigerated for more than two days.
Wrapped and refrigerated, blue cheese can last 3–4 weeks. To keep it fresh for as long as possible, make sure your refrigerator temperature isn't set above 40°F.
Yes, blue cheese can be frozen and will last indefinitely, although freezing it may slightly alter its texture and appearance. For best taste and texture, it shouldn't be kept in the freezer for more than six months.
