Bushra Griffith
Blue cheese is known for its pungent smell, which is caused by a compound called 2-heptanone. While the smell is not to everyone's liking, it is safe to eat. However, blue cheese can go bad, and it is important to know how to spot this to avoid food poisoning. The best way to tell if blue cheese has gone bad is to smell it. If it has an ammonia-like smell, it is likely spoiled. Other signs of spoilage include discolouration, a pinkish hue, and a slimy or dry texture.
| Characteristics | Values |
|---|---|
| Odor | Pungent, ammonia-like |
| Color | Cream to white, with greenish-blue veins |
| Texture | Not slimy, dry, tough, or fuzzy |
| Taste | Not musty, rancid, or ammoniated |
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What You'll Learn
Blue cheese should smell pungent, not rotten
Blue cheese is known for its pungent smell, which is caused by a compound called 2-heptanone. This compound is detected by olfactory receptors in our bodies, and our sensitivity to the smell of blue cheese is directly linked to our perception of 2-heptanone. While the smell of blue cheese can be off-putting to some, it is perfectly safe to consume. However, it is important to distinguish between the pungent smell of fresh blue cheese and the smell of spoiled blue cheese.
When blue cheese goes bad, it begins to putrefy, and bacteria produce nitrogenous compounds, resulting in an ammonia-like smell. This odour is similar to that associated with rotten cheese, meat, or other protein-rich sources. If your blue cheese smells like ammonia, it has likely gone bad and should be discarded.
To determine whether your blue cheese is still good, it is recommended to smell it when you first purchase it. By familiarising yourself with its initial scent, you will be better able to detect when the smell starts to change. Fresh blue cheese has a strong, pungent scent, but as it begins to spoil, this scent can transform into something less desirable.
In addition to smelling the cheese, you can also check the colour of the creamy part, which should be white or beige. If you notice pink, brown, green, or blue hues, it is likely an indication that your blue cheese has spoiled. Furthermore, if you observe any fuzzy gray or black patches of mould or shiny pink or yellow spots of yeast, it is best to discard the cheese. Remember, while blue cheese is meant to have some mould, certain types of mould and yeast indicate that the cheese has gone bad.
In summary, blue cheese should smell pungent, and this distinct aroma is a characteristic feature of the cheese. However, if the smell becomes noxious or resembles ammonia, it is likely that your blue cheese has spoiled and should be discarded. Trust your senses and use your judgment to assess whether your blue cheese is safe to consume.
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An ammonia smell means the blue cheese is spoiled
Blue cheese is supposed to have a pungent smell. However, an ammonia smell means the blue cheese is spoiled and should be discarded.
Blue cheese is a flexible cheese that can vary in colour and texture. It is known for its pungent smell, which is caused by a compound called 2-heptanone. However, when blue cheese begins to spoil, it undergoes putrefaction, and bacteria start to break down the cheese, producing an ammonia-like smell. This is due to the excretion of nitrogenous compounds by the bacteria. If you notice this ammonia smell, it is best to throw away the cheese as it is no longer safe to eat.
To identify if your blue cheese has spoiled, it is recommended to smell it when you first purchase it. By doing so, you can familiarise yourself with its fresh scent and better detect any changes in its odour over time. A fresh blue cheese should have a strong scent, but as it starts to go bad, the smell will change. If you detect an ammonia-like odour, it is a sign that your blue cheese has spoiled.
In addition to the ammonia smell, there are other indicators that your blue cheese has gone bad. Discolouration is one sign; if the creamy part of the cheese, which is typically white, beige, or yellow, starts to turn pink, brown, or green, it has likely spoiled. Another indication is the presence of certain types of mould. While blue cheese naturally has blue or green mould, be on the lookout for fuzzy grey or black patches, or shiny pink, yellow, or green spots, which indicate spoilage. If your blue cheese feels slimy, tough, or dry, it has likely gone past its prime.
In summary, while blue cheese is known for its pungent aroma, an ammonia smell is a tell-tale sign that it has spoiled. Trust your senses and judgement, and if in doubt, it is best to discard the cheese to avoid any potential health risks.
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Blue cheese contains edible mould, which contributes to its scent
Blue cheese is known for its pungent scent, which is caused by an edible mould that gives the cheese its distinctive blue or green veins. This mould is perfectly safe to consume and contributes to the unique flavour and aroma of blue cheese. However, it's important to distinguish between the desirable mould and other undesirable forms of spoilage.
The edible mould in blue cheese is carefully cultivated and introduced during the cheesemaking process. It is responsible for the characteristic pungent smell and taste of blue cheese, which is beloved by many. The mould cultures break down the cheese's curds, creating a variety of compounds that contribute to its complex flavour and aroma. One of the key compounds produced by the mould is 2-heptanone, which has been identified as a significant contributor to the distinctive smell of blue cheese.
While the edible mould is desirable, other types of mould can indicate that the blue cheese has spoiled. It's important to inspect the cheese for any fuzzy grey, black, pink, or yellow patches, which indicate the presence of undesirable moulds or yeast. These undesirable moulds can produce unpleasant odours, such as ammonia, must, or rancidity, which are distinct from the pungent but pleasant aroma of edible mould.
To ensure the blue cheese is safe to consume, it's recommended to check the expiration date and inspect the cheese for any discolouration or unusual textures. A fresh blue cheese should have a strong scent, but if it has developed an ammonia-like smell, it has likely spoiled. Additionally, the creamy part of the cheese should be white or beige, and any signs of pink, brown, or green hues could indicate spoilage.
In summary, blue cheese contains edible mould that is integral to its scent and flavour. This mould contributes to the cheese's pungent aroma, which is desirable and distinct from the unpleasant odours associated with spoilage. By understanding the characteristics of edible mould and the signs of spoilage, consumers can confidently enjoy the unique sensory experience offered by blue cheese.
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The compound 2-heptanone is responsible for the smell of blue cheese
Blue cheese is known for its pungent, distinctive smell, which is caused by a compound called 2-heptanone. This compound is a methyl ketone, produced by the metabolism of the blue mould Penicillium roqueforti, which is added to milk to make the cheese. The mould breaks down fat through lipolysis, forming fatty acids, which are then further transformed into methyl ketones such as 2-heptanone.
The smell of blue cheese is, therefore, the result of the presence of 2-heptanone, among other methyl ketones, and is an intended part of the cheese's profile. The smell of blue cheese is so distinctive that it has been described as resembling "ammonia", "medicine", or "perfume". However, the smell of blue cheese is not always an indication of its quality. While blue cheese is supposed to be pungent, if the smell is noxious or resembles something rotten, it has likely gone bad.
The sensitivity to the smell of blue cheese is influenced by genetics and is associated with a specific gene locus found on Chromosome 3. This was discovered through a 2013 genome-wide association study, which examined the threshold levels at which participants could smell 2-heptanone. The study found that the ability to detect 2-heptanone is influenced by genetic variants and olfactory receptors, which allow individuals to detect odourants.
In addition to its distinctive smell, blue cheese is characterised by its blue-green veins and white body. It is made by inoculating milk with Penicillium roqueforti or Penicillium glaucum, which produce the characteristic blue-green colour and odour of the cheese. Blue cheese is typically aged in temperature-controlled environments to encourage the growth of the desired moulds and bacteria.
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Trust your senses and judgement to tell if blue cheese is safe to eat
A good way to tell if your blue cheese has spoiled is to smell it. Fresh blue cheese has a strong scent, but it changes as it starts to turn. If it smells like ammonia, it's probably spoiled and should be thrown away. If you're unsure, check the expiration date on the packaging, and remember that unrefrigerated cheese should be disposed of after two days, while refrigerated cheese lasts for three to four weeks.
The creamy part of the cheese should be white or beige, not pink, brown, green, or blue. If you see any fuzzy gray or black patches of mould, or shiny pink, yellow, or blue spots of yeast, it's time to let the cheese go. Slimy, tough, or dry cheese is also likely to be spoiled.
As with most foods, the easiest way to tell if blue cheese is safe to eat is to use your senses and basic judgement. If it tastes or smells like something you wouldn't want to eat, don't eat it. Trust your instincts and you'll be able to enjoy blue cheese safely.
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Frequently asked questions
Blue cheese is supposed to have a pungent smell, which is caused by a compound called 2-heptanone. However, if it smells like ammonia, it has probably gone bad.
Blue cheese can go bad like any other cheese. If it has gone bad, it will smell like ammonia. It may also have fuzzy gray or black patches of mold or shiny pink, yellow, brown or green spots.
If your blue cheese has gone bad, throw it away.
Unrefrigerated blue cheese should be thrown away after 2 days, while refrigerated cheese should be disposed of after 3-4 weeks.
Blue cheese has a pungent taste.
