Andy Montoya
Blue cheese is known for its pungent smell and sharp taste, which are due to the edible mould it contains. However, when blue cheese goes bad, it can develop an ammonia-like smell. This is caused by the bacteria that produce liquid as the cheese begins putrefaction. These bacteria excrete nitrogenous compounds, which are responsible for the ammonia-like smell associated with rotten cheese and other protein-rich sources. To prevent blue cheese from spoiling, it should be stored in a material that allows it to breathe, such as cheese paper or wax paper, rather than airtight plastic wrapping.
| Characteristics | Values |
|---|---|
| Blue cheese smell | Ammonia-like smell |
| Reason | Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface |
| Reason | The bacteria that cause putrefaction in blue cheese excrete nitrogenous compounds, which give off an ammonia-like smell |
| Other reasons | Storing blue cheese in airtight plastic wrapping for too long |
| Indication | Blue cheese has gone bad |
| Indication | Overripe cheese |
| Indication | Poor cheese care |
| Indication | Poor storage conditions |
| Indication | Poor refrigeration |
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What You'll Learn
- Blue cheese contains edible mould, which gives it a pungent taste and scent
- Blue cheese can go bad and develop an ammonia-like smell
- Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese
- Storing blue cheese in plastic wrapping can cause it to smell like ammonia
- If the ammonia smell is strong, the cheese is likely overripe or spoiled
Blue cheese contains edible mould, which gives it a pungent taste and scent
Blue cheese is known for its pungent taste and scent, which come from the edible mould it contains. This mould is typically blue or green in colour, and gives the cheese its distinctive appearance and flavour. While some people enjoy the strong taste and smell of blue cheese, it is certainly not to everyone's liking. However, it is perfectly safe to consume.
Like all cheeses, blue cheese can go bad, and knowing how to spot this is important to ensure safe consumption. One of the key indicators that blue cheese has spoiled is an ammonia-like smell. This is produced by the decomposition of nitrogen-containing proteins in the cheese and on its surface. While a slight ammoniation funk is normal and even desirable for some, an intense ammonia smell indicates that the cheese is overripe or has been neglected.
Other signs that blue cheese has gone bad include a change in the colour of the creamy part of the cheese, which should typically be white, beige, or yellow. If it turns pink, brown, or green, the cheese has likely spoiled. A slimy or fuzzy texture is also an indication that the cheese should be discarded. Additionally, the taste of the cheese can be a tell-tale sign; while fresh blue cheese has a strong, sharp taste, old cheese becomes especially biting and too strong to enjoy when it starts to spoil.
To prevent blue cheese from spoiling, it is important to store it properly. Blue cheese should be wrapped in a breathable material, such as cheese paper or wax paper, as storing it in airtight plastic wrapping for too long can lead to overly ammoniated cheese. It is also recommended to consume the cheese promptly, as proper ageing and interaction with air play a crucial role in maintaining its quality.
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Blue cheese can go bad and develop an ammonia-like smell
Blue cheese is known for its pungent scent and sharp taste, which are considered normal. However, blue cheese, like any other cheese, can go bad and develop an ammonia-like smell. This is caused by the decomposition of nitrogen-containing proteins in the cheese and on its surface. While ammonia is a natural byproduct of the cheese-aging process, an intense ammonia smell indicates that your blue cheese is overripe or spoiled.
To determine if your blue cheese has gone bad, it is recommended to smell it as soon as you purchase it to establish a baseline for its fresh scent. A fresh blue cheese has a strong scent, but as it starts to spoil, its smell will change. If it has developed an ammonia-like smell, it is likely spoiled and should be discarded.
Other signs of spoilage in blue cheese include colour changes, such as the appearance of pink, brown, or green hues, and texture alterations, such as a slimy or fuzzy surface. If the colour of the creamy part of the cheese has changed, or if it has become dry and hard, it is best to discard it.
It is important to note that storing blue cheese properly is crucial to prevent spoilage. Blue cheese should be wrapped in a breathable material, such as cheese paper or wax paper, rather than airtight plastic wrapping. Additionally, always refer to the expiration date on the packaging and dispose of unrefrigerated cheese after two days and refrigerated cheese after three to four weeks.
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Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese
The presence of ammonia in blue cheese is often a sign of spoilage, and such cheese should be discarded. Blue cheese naturally has a pungent scent due to the edible mould it contains, but when it begins to putrefy, bacteria produce nitrogenous compounds, resulting in an ammonia-like smell. This odour indicates that the cheese is no longer suitable for consumption.
To prevent blue cheese from spoiling, it is essential to store it properly. Blue cheese is a living organism that requires breathing room. Storing it in airtight plastic wrapping inhibits the natural ageing process and can lead to excessive ammonia production. Instead, wrap it in breathable materials like cheese paper or wax paper, allowing the cheese to interact with the air.
Additionally, consuming blue cheese promptly helps prevent spoilage. If you notice an ammonia smell soon after purchasing, return the cheese to your retailer, as it may be a sign of improper storage or handling. While blue cheese is known for its strong aroma, an overpowering ammonia scent indicates that it has surpassed its prime and is no longer suitable for consumption.
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Storing blue cheese in plastic wrapping can cause it to smell like ammonia
Blue cheese is known for its strong smell and distinct flavour. It is made using a type of mould called Penicillium, which is responsible for its characteristic taste, smell, and appearance. While blue cheese is supposed to be pungent, if it smells like ammonia, it is likely that it has gone bad.
Blue cheese can go bad if it is not stored properly. If wrapped and refrigerated, it can last 3-4 weeks. To store it properly, it is recommended to first wrap the cheese in wax or parchment paper. Then, place plastic wrap or foil over the paper to ensure that it won't dry out. If you are freezing the cheese, place the double-wrapped piece into a plastic freezer bag to protect it from freezer burn.
However, storing blue cheese in plastic wrapping for too long can cause it to smell like ammonia. This is because ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. If the cheese is wrapped in an airtight plastic wrapping, the ammonia cannot escape, leading to an overly ammoniated cheese.
To prevent a healthy cheese from becoming ammoniated, it is best to eat it promptly. If the cheese is left unwrapped in a temperate, well-ventilated room, some of the ammonia will dissipate.
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If the ammonia smell is strong, the cheese is likely overripe or spoiled
Blue cheese is known for its pungent scent and sharp taste, which are perfectly normal and safe to consume. However, if your blue cheese has an ammonia smell, it is likely overripe or spoiled.
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant. However, if the ammonia smell is strong, it indicates that the cheese is overripe or neglected. This strong ammonia smell is often due to improper storage, such as keeping the cheese wrapped in airtight plastic for too long, inhibiting its interaction with the air and disrupting the proper ageing process.
If you notice an intense ammonia smell soon after purchasing the cheese, it is advisable to return it to the store and request a refund or exchange. To prevent healthy cheese from becoming overly ammoniated, it is best to consume it promptly and store it in a breathable material like cheese paper or wax paper.
In addition to the ammonia smell, there are other signs to look out for to determine if your blue cheese has spoiled. The colour of the creamy part of the cheese is important; it should typically be white, beige, or yellow. If you notice it turning pink, brown, green, or blue, it has likely spoiled. Also, examine the surface for any changes in texture, such as a slimy or fuzzy appearance, which could indicate spoilage.
While consuming a small amount of spoiled blue cheese is usually not harmful, it is best to trust your senses and refrain from eating it if it exhibits strong ammonia odours or noticeable colour and texture changes.
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Frequently asked questions
Blue cheese contains edible mould, which gives it a pungent taste and scent. As it goes bad, the cheese starts to putrefy and the bacteria excrete nitrogenous compounds, which give off an ammonia-like smell.
Fresh blue cheese has a strong scent, but it changes as it starts to go bad. If it smells like ammonia, it is probably spoiled. The creamy part of the cheese should be white, beige, or yellow. If it has turned pink, brown, or green, it has likely been spoiled.
If your blue cheese has gone bad, you can return it to the store and ask for a refund or exchange. Make sure to take proof of purchase with you.
To prevent your blue cheese from going bad, wrap it in a material that allows it to breathe, such as cheese paper or wax paper. Avoid storing it in airtight plastic wrapping for too long, as this is the primary cause of overly ammoniated cheese.
