Randy Chandler
Blue cheese is a semi-soft cheese with a pungent smell and a strong, sharp taste. It is made with cultures of the mold Penicillium, which is safe to eat. Blue cheese can last a long time if stored properly, but it can still go bad. Knowing how to spot this is important. Good blue cheese is moist, tangy, and contains blue-green veins of mold. It should be wrapped well and stored in the fridge. If it is left unrefrigerated, it should be discarded after two days. If blue cheese is slimy, gritty, smells like ammonia, or has grey, green, pink, yellow, or white mold, spots, or fuzz, it has gone bad and should be thrown away. Blue cheese dressing should be discarded after 10 days if homemade, or if store-bought, after one to two months past its best-by date.
| Characteristics | Values |
|---|---|
| Appearance | Drying top, grayish discolouration, greenish-blue veins, blue-grey to blue-green speckles, white in colour |
| Texture | Lumpy, crumbly, gritty, slimy, fuzzy |
| Taste | Salty, sharp, biting |
| Smell | Pungent, ammonia-like, foul, noxious |
| Storage | Refrigerate, wrap in paper, store in freezer bags, avoid storing for more than 8 months |
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What You'll Learn
- Blue cheese can be stored in the freezer to extend its shelf life
- Blue cheese can be stored in the fridge, but only for a few weeks
- Blue cheese that is too salty or strong-tasting should be discarded
- Blue cheese that has turned slimy, gritty, or fuzzy has likely gone bad
- Blue cheese with grey, green, pink, or white mold has likely gone bad
Blue cheese can be stored in the freezer to extend its shelf life
Blue cheese is a semi-soft cheese that can last for a long time if stored correctly. It is a pungent and salty cheese with a strong scent and flavour that intensifies as it ages. While it is safe to eat blue cheese past its best-before date, it is not advisable to keep it indefinitely.
To freeze blue cheese, cut it into portions no larger than half a pound each. Wrap the cheese tightly in heavy-duty aluminium foil, plastic freezer wrap, or place it inside a freezer bag. Make sure to reduce oxygen contact as much as possible during freezing. Vacuum sealing is the best method for this.
It is important to note that softer cheeses with higher moisture content may not be the best candidates for freezing due to the formation of ice crystals that can damage their structure. This can result in a pool of cheese when thawed and a noticeable degradation of texture. Blue cheese is best suited for freezing when it will be used in cooked dishes, such as sauces, soups, or casseroles.
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Blue cheese can be stored in the fridge, but only for a few weeks
Blue cheese is a semi-soft cheese that can be stored in the fridge but only for a few weeks. It is a perishable food item and should not be left out at room temperature for more than two hours. The best way to store blue cheese is to wrap it in cheese paper, wax paper, or parchment paper and then place it in a freezer bag. It can also be stored in an airtight container or plastic bag. Make sure it is well-wrapped so that it does not dry out, but also give it some breathing room. The ideal temperature for storing blue cheese is below 40 degrees Fahrenheit.
Blue cheese has a strong, sharp taste and a pungent smell. As it ages, the smell becomes stronger, and the taste becomes more biting and salty. While blue cheese can last for a long time if stored properly, it will eventually spoil. The key indicators of spoilage are a change in colour, texture, taste, and smell. If the cheese becomes slimy, gritty, or develops grey, green, pink, or white mold, spots, or fuzz, it has gone bad and should be discarded. Additionally, if the cheese smells like ammonia or has an otherwise foul odour, it should be thrown away.
It is important to note that the shelf life of blue cheese may vary depending on the specific type of blue cheese and the storage conditions. While some sources suggest that blue cheese can be safely consumed even after a couple of months in the fridge, others recommend consuming it within a few weeks for the best results. Therefore, it is always a good idea to check the label or the manufacturer's website for specific storage instructions and shelf life information.
To prolong the freshness of blue cheese, it can be stored in the freezer. When frozen, blue cheese can last indefinitely, but for the best taste and texture, it should not be kept frozen for more than six months. Before freezing, the cheese should be cut into small portions and wrapped properly to prevent freezer burn.
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Blue cheese that is too salty or strong-tasting should be discarded
Blue cheese is a very distinctive type of cheese with a bold, sharp, and tangy flavour. It is made with cultures of the mould Penicillium and is safe to eat. However, it is not to everyone's taste and can be too strong or salty.
Blue cheese can last a long time, especially if stored correctly. It is best kept in the fridge, well-wrapped, with some breathing room, and not above 40 degrees Fahrenheit. It can also be frozen and will last indefinitely, although the taste and texture can change, and it is best consumed within six months.
Blue cheese can go bad, and knowing how to spot this is important. If the cheese is slimy, gritty, or has grey, green, pink, or white mould, spots, or fuzz, it should be discarded. A strong ammonia-like smell is another indicator of spoilage. If the blue cheese is too strong, salty, or bitter to enjoy, it is best to throw it away. While a small amount of spoiled blue cheese is unlikely to cause illness, it is not advisable to consume it if it has gone bad.
The strength and saltiness of blue cheese can vary depending on the type and production method. Creamy, crumbly varieties such as Danish Blue tend to be the strongest, while hard cheeses like Stilton are milder. The rind is edible but can be less tasty. The longer blue cheese is aged, the stronger and saltier it becomes. Therefore, if it becomes too salty or strong, it should be discarded.
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Blue cheese that has turned slimy, gritty, or fuzzy has likely gone bad
Blue cheese is a semi-soft cheese that can last for a long time if stored correctly. However, it can go bad just like any other cheese. Blue cheese that has turned slimy, gritty, or fuzzy has likely gone bad. Good blue cheese is moist and tangy, with blue-green veins of mold and a cream-to-white body. It should be wrapped well and stored in the fridge to keep it fresh. The ideal temperature for storing blue cheese is below 40 degrees Fahrenheit.
When blue cheese goes bad, it can develop slimy, gritty, or fuzzy textures, and its color may change to pink, brown, or green. It may also develop an ammonia-like smell or become too salty or bitter to enjoy. If you suspect your blue cheese has gone bad, it is best to discard it.
To prevent blue cheese from spoiling, it is important to store it properly. Blue cheese should be wrapped in cheese paper, wax paper, or parchment paper and then placed in a freezer bag or airtight container. It should be kept in the refrigerator, and the temperature should be set below 40 degrees Fahrenheit. If stored properly, blue cheese can last for a few weeks in the fridge.
Additionally, blue cheese can be frozen to extend its shelf life. If frozen at 0 degrees Fahrenheit, it can last indefinitely. However, for the best taste and texture, it should not be frozen for more than six months. When freezing blue cheese, cut it into pieces no larger than half a pound each.
In summary, blue cheese that has turned slimy, gritty, or fuzzy has likely gone bad. To prevent spoilage, store blue cheese properly in the refrigerator or freezer, and always pay attention to its texture, color, and smell to ensure it is safe to consume.
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Blue cheese with grey, green, pink, or white mold has likely gone bad
Blue cheese is characterized by blue mold, which is safe to consume. However, blue cheese with grey, green, pink, or white mold has likely gone bad. While blue cheese can last a long time due to proper storage, humidity, and temperature, it can develop mold that indicates it has gone bad.
Blue cheese can develop a dark blue or bluish-green mold, which is typical and safe for consumption. This mold usually appears in the holes or divots of the cheese. However, if the cheese has been stored for too long, it can develop concerning fluffy or fuzzy mold on its surface. This mold is typically white, pink, or grey and indicates that the cheese has likely gone bad.
Freshly cut blue cheese may also exhibit a green mold, which is safe to consume. Nevertheless, if you are allergic to penicillin, it is advisable to avoid consuming this type of cheese, as the blue mold is equated with penicillin and could cause an allergic reaction.
While some people suggest that blue cheese does not truly "go bad" but rather becomes stronger in flavor as it ages, it is important to exercise caution when consuming aged cheese. If the cheese has developed mold that is not typically blue or green, it is best to discard it.
Additionally, it is worth noting that moldy cheese can sometimes be salvaged by cutting off the affected parts. However, this may not always be effective, and it is essential to prioritize food safety to prevent potential health risks.
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Frequently asked questions
Blue cheese is supposed to have a pungent smell, but if it smells like ammonia or has developed a noxious smell, it has likely gone bad. Other signs of spoilage include a slimy texture, a change in colour, and the presence of mould that is grey, fuzzy, black, pink, yellow, or green. If you are unsure, it is best to throw it away.
Blue cheese should be stored in the refrigerator at a temperature of 40 degrees Fahrenheit or below. It should be wrapped in cheese paper, wax paper, or parchment paper and then placed in a freezer bag or airtight container to prevent it from drying out.
Yes, blue cheese can be frozen to extend its shelf life. Cut the cheese into pieces no larger than half a pound each and store them in freezer bags or airtight containers. Frozen blue cheese will maintain its quality for up to six months, but it can be kept indefinitely if stored at 0 degrees Fahrenheit.
