Kamil Perry
Blue cheese is notoriously difficult to store. Its delicate composition means it is more susceptible to oxidization and drying out. It also has a strong flavour that can easily infuse with other cheeses. Blue cheese should be wrapped and stored in a container to prevent this. It is best to avoid plastic wrap as this can cause the cheese to suffocate and develop harmful bacteria. Instead, it is recommended to use wax paper, aluminium foil, or cheese paper. The cheese should then be placed in the warmest part of the fridge, such as the vegetable drawer, to maintain freshness and prevent drying out.
How to store blue cheese
| Characteristics | Values |
|---|---|
| Wrapping | Blue cheese should be wrapped in aluminium foil, parchment paper, or a loose zipper-lock bag. It can also be wrapped in parchment paper and then loosely covered in aluminium foil. Avoid wrapping it too tightly in plastic wrap or cheese paper as this can cause unwanted bacteria to grow. |
| Container | Place wrapped blue cheese in a plastic container. |
| Temperature | Store in the fridge. If you want to eat it straight away, it can be stored at room temperature. |
| Moisture | Blue cheese likes a high-humidity environment. |
| Other cheeses | Keep blue cheese away from other cheeses as its flavour can infuse milder cheeses. |
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What You'll Learn
Blue cheese storage containers
Blue cheese is a tricky cheese to store. Its delicate paste and blue veining make it susceptible to oxidation and moisture loss. If wrapped too tightly in plastic or paper, it can quickly grow unwanted bacteria, and its flavour can infuse other cheeses.
The Cheese Grotto is a popular option for storing blue cheese. It self-regulates humidity, has a breathable back panel, and gently circulates fresh air around the cheese. The Grotto can be stored in the fridge or on the counter. If you opt to store it on the counter, it's recommended to only keep the cheese out during the week it will be consumed. Otherwise, the Grotto should be stored in the fridge to prolong the life of the cheese. The Cheese Grotto does not require wrapping the cheese, but if you do choose to wrap it, the Black Resin shelving option is non-porous and dishwasher-safe, reducing the chance of blue cheese blooming.
If you don't want to invest in a Cheese Grotto, there are other ways to store blue cheese. It's recommended to store blue cheese in a plastic container. It can be wrapped first in parchment paper, then loosely in aluminium foil, or placed directly in the container. The container should not be snapped shut all the way, to allow the cheese to breathe. It's important to note that blue cheese should be stored separately from other cheeses, as its mould spores can travel through the air and contaminate them.
Blue cheese should be stored in a very cold place to slow its ripening. It should be consumed within one to two weeks, as the mould will eventually take over the entire block, affecting the taste.
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Wrapping blue cheese
Blue cheese is a tricky type of cheese to store. Its delicate cheese paste and blue veining make it susceptible to oxidation and moisture loss. It is also more susceptible to the growth of unwanted bacteria due to trapped moisture. Therefore, it is important to wrap blue cheese properly.
Firstly, it is recommended to avoid wrapping blue cheese too tightly in plastic wrap or cheese paper. This is because the cheese can suffocate, resulting in an unpleasant ammonia flavour and potentially harmful bacteria. Additionally, the moisture can become trapped on the surface of the cheese, leading to rapid degradation and the growth of inedible pinkish bacteria.
Instead, experts recommend wrapping blue cheese in aluminium foil, parchment paper, or a loose zipper-lock bag. Another option is to first wrap the cheese in parchment paper and then loosely cover it with aluminium foil, mimicking the construction of cheese paper. It is important to ensure that the cheese can breathe, as depriving it of oxygen will cause the mould to turn yellow-green.
After wrapping the blue cheese, it should be stored in a plastic container. This helps to keep the flavourful odour contained and prevent it from infusing other nearby cheeses. It is also recommended to store blue cheese in a cold, high-humidity environment, such as a fridge, to slow its ripening.
If you plan to consume the blue cheese within a week, some enthusiasts suggest storing it in a Grotto on your kitchen counter. This eliminates the need to take the cheese out of the fridge an hour before consuming it, as the flavour and texture will be ready to enjoy at any time. However, if you wish to prolong the life of your blue cheese as much as possible, it is best to store it in the fridge.
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Blue cheese shelf life
Blue cheese is a tricky cheese to store. Its delicate paste and blue veining make it susceptible to oxidation and moisture loss. If wrapped too tightly in plastic or cheese paper, it can grow unwanted bacteria and become inedible. Blue cheese prefers a high-humidity environment.
Unopened blue cheese typically has a shelf life of one to six months, depending on its packaging. If it comes wrapped in cheese paper inside a carton package, it will likely have a shorter shelf life. If it's sealed airtight, it will last much longer. The cheese should retain its quality for a week or two past the "sell-by" date.
Once opened, blue cheese should be consumed within three to four weeks. To extend its shelf life, wrap the cheese in wax or parchment paper, then cover it with plastic wrap and refrigerate. Properly stored, blue cheese will last about one to two months in the refrigerator.
To further extend the shelf life, blue cheese can be frozen. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen blue cheese will maintain its best quality for about six months but will remain safe to consume beyond that.
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The impact of temperature on blue cheese
Blue cheese is a delicate product, with its distinctive blue veining making it more susceptible to oxidation and moisture loss. Its active moulds and relatively high moisture levels mean it won't last as long as other cheeses. Blue cheese is best stored in a climate with high humidity and good air circulation to prevent the emergence of unwanted bacteria.
Blue cheese is usually aged for 60 days at 10°C after curing. Some manufacturers store blue cheese at 4°C, but the effect of this lower temperature is unknown. One study found that storage time had a significant impact on blue cheese rheological behaviours; storage temperature did not. The study indicated that the sample microstructure likely weakened and was more easily deformed as storage time increased.
Blue cheese can be stored in the fridge or on the counter. Storing blue cheese in the fridge will prolong its life, but storing it on the counter means it will be ready to eat at any moment, eliminating the need to take the cheese out one hour prior to eating for the best experience.
To prevent the growth of unwanted bacteria, blue cheese should not be wrapped too tightly in plastic or cheese paper. Instead, it can be wrapped in aluminium foil, parchment paper, or a loose zipper-lock bag.
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How blue cheese differs from other cheeses
Blue cheese is a finicky cheese type to store. Its delicate cheese paste, with its pierced blue veining, makes it more susceptible to oxidation and moisture loss. It is also more prone to the growth of unwanted bacteria due to trapped moisture, which can render it inedible. Blue cheese is best stored in a climate with high humidity and good aeration, which can be achieved through various storage methods.
Now, how does blue cheese differ from other cheeses?
Blue cheese is characterised by the addition of cultures of edible moulds, which create blue-green spots or veins throughout the cheese. These moulds, such as Penicillium roqueforti, contribute to the distinct flavour, aroma, and appearance of blue cheese. The mould is introduced through injection or mixing with the curds, resulting in bright strikes of dark veins throughout the pale interior.
Blue cheese also differs in its production process. While the basic steps of cheesemaking are similar, additional ingredients and processes are required for blue cheese. This includes the culturing of spore-rich inocula and fermentation for flavour development. The milk used can be modified milk fat or raw milk, and the type of milk influences the flavour of the blue cheese. For example, French Roquefort, made from sheep's milk, differs in taste from Italian Gorgonzola, made from cow's milk.
Furthermore, blue cheese is typically aged in temperature-controlled environments, with the temperature and humidity monitored to ensure optimal flavour and texture development. The ripening temperature is generally around eight to ten degrees Celsius with a relative humidity of 85-95%. During this process, the cheese loaves are punctured to allow air penetration and support the growth of the mould cultures.
Lastly, blue cheese has a shorter shelf life than other cheeses due to its active moulds and higher moisture levels. It is more perishable and should be consumed relatively quickly after purchase. Overall, blue cheese stands out from other cheeses with its distinctive appearance, flavour, aroma, and production techniques, making it a unique and beloved variety for cheese enthusiasts.
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Frequently asked questions
Blue cheese should be wrapped in wax paper, aluminium foil, or cheese paper, and placed in an airtight container in the fridge. It should be stored in the warmest part of the fridge, such as the vegetable drawer, and away from other cheeses to prevent flavour transfer.
When wrapped in plastic, blue cheese can no longer intake oxygen and will suffocate, resulting in an ammonia flavour and potentially harmful bacteria.
Due to their active moulds and high moisture levels, blue cheeses don't last as long as harder cheeses. It's best to only buy what you need and store it correctly.
If your blue cheese has new mould or looks very different from when you bought it, it has likely gone bad. Trust your instincts—if it smells or looks off, it probably is.
