Andy Montoya
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. The greenish-blue colour of blue cheese is caused by a mould fungus called Penicillium roqueforti, which is added early in the cheesemaking process. During the ripening process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the rich growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins. Blue cheese can have blue or green mould, and both are safe to eat. However, if the cheese has started to turn pink, brown, or green, it has likely spoiled.
| Characteristics | Values |
|---|---|
| Color | Blue or green mold |
| Odor | Pungent, salty, smelly |
| Texture | Moist |
| Taste | Strong, sharp, tangy, fruity |
| Bacteria | Brevibacterium linens |
| Mold | Penicillium roqueforti, Penicillium glaucum |
| Type | Mass-produced, uncooked, whole milk, pasteurized milk |
| Examples | Stilton, Roquefort, Gorgonzola, Danish, Maytag, Danablu, Cambozola, Dorset Blue Vinny |
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What You'll Learn
Blue cheese is made with edible mould cultures
The colour of blue cheese can vary, with some cheeses having more of a greenish tint to the mould. This is influenced by factors such as temperature and humidity during the ripening process, as well as the specific mould culture used. For example, Gorgonzola blue cheese is inoculated with Penicillium glaucum, which produces blue-green veins during ripening.
While blue cheese is known for its mould, it is important to distinguish between the typical blue or blue-green mould and other types of mould that indicate spoilage. Good blue cheese should have a moist, tangy, pungent character and contain blue or blue-green mould. If the cheese has turned pink, brown, grey, or white, or has developed a slimy or fuzzy texture, it has likely spoiled and should be discarded.
The distinctive flavour of blue cheese is also influenced by the mould cultures. The metabolism of the blue mould breaks down fatty acids to form ketones, giving the cheese a richer flavour and aroma. The specific compounds contributing to the odour of blue cheese vary depending on the type, with prominent compounds including 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole, and 2-heptanone.
Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels that happened to be favourable environments for the growth of harmless mould. Today, blue cheese is produced through a standardised process that involves two phases: the culturing of suitable spore-rich inocula and fermentation for maximum flavour.
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Blue cheese can be green or blue
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins throughout the cheese. The greenish-blue mold that gives blue cheese its distinctive appearance is called Penicillium roqueforti, a type of fungus. During the ripening process, the cheese loaves are punctured to create small openings to allow air to penetrate and support the rich growth of Penicillium roqueforti cultures, which then produce the blue-green spores and veins.
Blue cheese can vary in color from pale to dark, and the mold can appear as spots or streaks. The veins of mold are also responsible for the characteristic aroma of blue cheese. The odor-causing compounds include 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole, and 2-heptanone. The mold can be blue or green, and both are safe to eat. However, if the cheese has white, pink, brown, or grey fluffy mold, it has likely gone bad and should be discarded.
Gorgonzola, a type of blue cheese, is inoculated with Penicillium glaucum, which produces blue-green veins during ripening. Other well-known types of blue cheese include Stilton, Roquefort, Danish Blue, and Dorset Blue Vinny. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels that happened to be favorable environments for the growth of harmless molds.
While blue cheese typically has a strong scent and sharp taste, the color of the mold can influence its perceived flavor. Volunteers who tasted different colored variants of blue cheese reported that a light blue strain tasted milder, while green and reddish-brown varieties were perceived as more fruity or tangy. This suggests that the color of blue cheese can impact the way people experience its taste.
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Green mould is safe to eat
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. The colour in most blue cheeses is created by a mould fungus called Penicillium roqueforti. The greenish-blue mouldy aspect of blue cheese is produced by the Penicillium roqueforti cultures. The cheese loaves are punctured to create small openings to allow air to penetrate and support the rich growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.
Blue cheese can have blue mould or green mould. Both are safe to eat. However, it is important to watch out for white, pink, brown, or grey fluffy-looking mould that grows on the surface. This is a sign that the cheese has spoiled. Good blue cheese is moist, tangy, and contains blue mould. Fresh blue cheese already has mould in it, which is typically blue or green in colour. The creamy part of the cheese should be white, beige, or yellow. If you notice that it has started to turn pink, brown, or green, your blue cheese has likely spoiled.
It is important to note that blue cheese can go bad just like any other cheese, and knowing how to spot this is essential for food safety. Blue cheese can be stored in the refrigerator and typically lasts for three to four weeks. To keep it fresh for as long as possible, ensure that the refrigerator temperature is not set above 40 degrees Fahrenheit. If you are allergic to penicillin, it is recommended to avoid consuming blue cheese.
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Blue cheese can go bad
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheese can go bad just like any other cheese, and knowing how to spot this is important for food safety.
Firstly, check the expiration date on the packaging. In most cases, blue cheese will remain good for one to two weeks past this date, or three to four weeks in total if stored in a refrigerator. If you don't have the packaging, the scent of the cheese is the best way to tell if it has spoiled. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it has an ammonia-like smell, it is probably spoiled.
It is normal for blue cheese to have a blue or greenish mold, but if you notice grey, green, pink, or white mold, spots, or fuzz, it is likely bad. The creamy part of the cheese should be white, beige, or yellow. If it has started to turn pink, brown, or green, the cheese has likely spoiled. Slime or grittiness in texture is another sign that blue cheese has gone bad.
To keep blue cheese fresh for as long as possible, wrap it in parchment or wax paper and store it in loosely wrapped plastic wrap in the fridge. Make sure your refrigerator temperature is not set above 40 degrees Fahrenheit. If you don't plan on using the cheese within the month, you can freeze it to prevent it from spoiling. However, for the best taste and texture, it shouldn't be kept frozen for more than six months.
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Blue cheese is believed to have been discovered by accident
The colour in most blue cheeses is created by a mould fungus called Penicillium roqueforti, which is added early in the cheesemaking process. During the ripening process, metal spikes are introduced to create small air-filled passages in the cheese, along which the fungus can grow and produce the blue-green spores that give these cheeses their typical appearance.
The greenish-blue veins of mould that grow in blue cheese are responsible for its aroma and unique flavour. The distinctive flavour and aroma of blue cheese arise from methyl ketones, which are a metabolic product of Penicillium roqueforti. The metabolism of the blue mould further breaks down fatty acids to form ketones, giving blue cheese a richer flavour and aroma.
Blue cheese can vary in flavour from mild to strong and from slightly sweet to salty or sharp. It can also vary in colour from pale to dark, and in consistency from liquid to hard. Some people enjoy the strong flavour of blue cheese, while others find it unpalatable. However, regardless of one's taste preferences, it is important to know how to spot when blue cheese has gone bad. Fresh blue cheese should be moist, tangy, and contain blue or green mould. If the creamy part of the cheese has turned pink, brown, or green, or if the cheese is slimy, gritty, or smells like ammonia, it has likely spoiled and should be discarded.
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Frequently asked questions
Blue cheese is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. The greenish color in blue cheese is produced by a mold fungus called Penicillium roqueforti.
Blue cheese can have blue or green mold. Both are safe to eat. However, you should avoid white, pink, brown, or grey fluffy mold that grows on the surface.
Some examples of blue cheese with green veins are Gorgonzola, Roquefort, Danish blue, and Stilton.
