Kamil Perry
Blue cheese is a type of cheese characterised by blue-green veins or spots of edible mold, which give it a strong, pungent taste and smell. Blue cheese is made by adding cultures of mold, such as Penicillium roqueforti, to the cheese during production. This mold is responsible for the distinctive blue-green colour and also contributes to the sharp taste and smell of the cheese. Blue cheese is typically aged in temperature-controlled environments to encourage the growth of the mold. While the mold in blue cheese is safe to consume, it is important to check the cheese for signs of spoilage, such as an ammonia-like smell, discolouration, or the presence of other types of mold, before consuming it.
| Characteristics | Values |
|---|---|
| Color | Blue, blue-green, or greenish-blue |
| Consistency | Liquid to hard |
| Flavor | Mild to strong, slightly sweet to salty or sharp |
| Smell | Pungent |
| Texture | Creamy to crumbly |
| Expiry | 3-4 weeks in the refrigerator, 6 months in the freezer |
| Indication of spoilage | Fuzzy gray or black patches of mold, shiny pink, brown, yellow, or green spots, slimy or tough and dry texture, ammonia-like smell, biting taste |
Explore related products
What You'll Learn
Blue cheese is safe to eat
Blue cheese is generally safe to eat, even with the mould on it. The mould in blue cheese is not only safe for human consumption but may even have health benefits. The mould in blue cheese is selected to give it a good taste. The mould gives blue cheese a pungent taste and a sharp flavour. The mould also makes the cheese creamy and contributes to its distinct smell.
Blue cheese can be kept in the refrigerator for three to four weeks. It can also be frozen and will last indefinitely, although it is recommended not to keep it frozen for more than six months for the best taste and texture.
There are several ways to tell if blue cheese has spoiled. One way is to smell the cheese. Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If the cheese has an ammonia-like smell, it is probably spoiled. Another way to tell is by looking at the colour of the creamy part of the cheese. If it has turned pink, brown, or green, the cheese has likely spoiled. Additionally, if the cheese has become too strong in taste to enjoy, it should be discarded. However, eating a small amount of spoiled blue cheese is usually not harmful.
Blue Cheese: Living Superorganism or Not?
You may want to see also
How to tell if blue cheese has gone bad
Blue cheese is streaked with blue or blue-green marks, which are Penicillium mould spores. These are safe to eat and give blue cheese its distinctive taste and pungent smell. However, there are several ways to tell if blue cheese has gone bad.
Firstly, smell the cheese. Fresh blue cheese has a strong scent, but it changes as it starts to spoil. If it has an ammonia-like smell, it is probably spoiled. If the ammonia smell becomes stronger, this is a sign of spoilage. Once the smell turns musty or fully ammonia-pungent, the cheese has likely gone bad.
Secondly, consider the colour. Fresh blue cheese has blue or green mould in it, but the creamy part is normally white, beige, or yellow. If you notice that it has started to turn pink, brown, or green, the cheese has likely spoiled.
Thirdly, taste the cheese. If it still smells the same and hasn't changed colour, taste a small amount. Fresh blue cheese has a strong, sharp taste, but old cheese becomes especially biting when it starts to spoil. If it is too strong to enjoy, throw it away. Eating a small amount of spoiled blue cheese is unlikely to make you sick.
Finally, check the expiration date. Blue cheese will remain good for one to two weeks past the expiration date if kept in the refrigerator. It can be frozen at 0 degrees and will last for up to six months, although the taste and texture may change slightly.
Making Blue Cheese Dressing: A Step-by-Step Guide
You may want to see also
The origin of blue cheese
The exact origins of blue cheese are difficult to pinpoint. However, it is believed that the process of intentionally introducing mould to cheese dates back to ancient times. Early cheese manufacturers discovered that certain mould strains added unique flavours and characteristics to their products.
One legend suggests that blue cheese was first discovered in Roquefort, France, when a young man snacking on bread and cheese made from ewe's milk saw a beautiful woman in the distance. He left his meal in a relatively cool cave to approach her. Another legend suggests that blue cheese was first created in the village of Roquefort-sur-Soulzon, France, and gained recognition there. Roquefort is one of the first blue cheeses to gain worldwide recognition and can be traced back to ancient Greece and Rome. The cheese-making techniques were refined over centuries, resulting in the distinct blue cheese we know today.
Gorgonzola, an Italian blue cheese, is one of the oldest known varieties, having been created around 879 AD, although it is said that it did not contain blue veins until the 11th century. Stilton, a classic English blue cheese, is a relatively new addition, becoming popular in the early 1700s. Other varieties of blue cheese, such as the 20th-century Danablu and Cambozola, were created to fill the demand for Roquefort-style cheeses.
The process of making blue cheese involves specific steps to encourage the growth of the characteristic blue mould. Blue cheese is made from cow's, sheep's, or goat's milk, in addition to starter cultures, which help initiate the fermentation process, and rennet or other coagulating agents, which help form the curds. The addition of Penicillium roqueforti cultures and controlled ageing conditions then allow for the distinctive mould to develop and create the blue, green, or dark veins in the cheese.
Blue Vein Cheese: Perfect Pairing Ideas for Your Platter
You may want to see also
Explore related products
Blue cheese varieties
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey, or green mold. The mold, along with various specially cultivated bacteria, gives the cheese a distinct smell and taste. Blue cheese is safe to eat and can be eaten by itself or spread, crumbled, or melted into or over foods.
There are several varieties of blue cheese, with France having the most. Five blue cheese varieties are considered "traditional classics", including:
- Roquefort: Made with unpasteurized sheep milk, this cheese has a semi-hard and crumbly yet creamy texture with dark white paste and bright blue-green veins. It has a pungent smell and a sharp, salty, and acidic taste. It is widely considered the original blue cheese, with a legend dating its discovery back to a young shepherd in Roquefort-sur-Soulzon who forgot his lunch of bread and cheese in a cave.
- Gorgonzola: The most famous variety of blue cheese, made with Penicillium Glaucum. It is an Italian variety traced to the 11th-century town of Gorgonzola. Gorgonzola comes in two varieties: Gorgonzola Dolce, which is soft and creamy with a mild, buttery flavor, and Gorgonzola Piccante, which is hard and crumbly with a rich, intense flavor.
- Queso de Cabrales: This Spanish cheese is unique in that it can be made with either cow, goat, or sheep milk, as long as the milk is raw and unpasteurized. It has a dark, almost yellowish paste with an extensive cover of blue-grey veins. It has a firm, moist, and creamy texture due to its high-fat content (at least 45%) and a robust, salty, and slightly spicy flavor that becomes sharper and more acidic as it ages.
- Danablu: Often marketed as Danish Blue in the US, this cheese is made from full-fat pasteurized cow milk. It has a semi-soft, creamy, and crumbly texture with a mellow, savory, and slightly bitter flavor.
- Fourme d'Ambert: This French cheese is almost as old as Roquefort, dating back to Roman times. It is made from raw cow milk and has dark blue veins, a creamy texture, and a mild, mushroomy, slightly earthy flavor.
Blue Cheese Charcuterie: Serving Tips and Tricks
You may want to see also
The process of making blue cheese
Blue cheese is a food that polarises opinion. People tend to either love or hate its strong flavour and distinctive appearance. The blue streaks in blue cheese are, in fact, mould, which gives the cheese its sharp taste and pungent smell. While the folklore of blue cheese suggests that it was discovered by accident, in modern cheesemaking, the process of making blue cheese is extremely controlled and intentional.
The mould in blue cheese is formed by creating small openings between the curds for the blue mould to develop. The curd surface is initially cut into large cubes to retain the final moisture for this cheese. The curds are then stirred intermittently to prevent them from drying out too much and to keep them separate. The curds are then drained, which forms the small openings in the cheese body that are essential for the blue mould to develop. This process is known as 'grain' development and is considered one of the most challenging parts of making blue cheese. The final curds should be plump and springy and should have a light skin on the surface.
Once the cheese has been made, it is important to store it correctly to keep it fresh. Blue cheese should be refrigerated and will usually last in the fridge for three to four weeks. It can be frozen and will last indefinitely, although for the best taste and texture, it should be consumed within six months.
There are many different types of blue cheese made from different animal milks, such as Point Reyes Original Blue, which is made from raw cow's milk, and Roquefort, a French blue cheese made from sheep's milk.
Garlic and Blue Cheese Dressing: What's the Deal?
You may want to see also
Frequently asked questions
Fresh blue cheese has a strong, sharp taste and a pungent smell. If it has an ammonia-like smell, it has probably spoiled. If the creamy part of the cheese has turned pink, brown or green, it has likely spoiled. If the cheese is slimy or feels tough and dry, it has likely spoiled.
Blue cheese is any cheese made with the addition of cultures of edible moulds, which create blue-green spots or veins through the cheese. It is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels, which were favourable environments for varieties of harmless mould.
Blue cheese can last three to four weeks in the refrigerator. If it is kept in the freezer, it can last indefinitely, but for the best taste and texture, it shouldn't be kept for more than six months.
