Patrick Oconnell
If your Brie rind tastes like blue cheese, it could be contaminated with bacteria. This could be an error by the manufacturer, in which case it is safe to eat, or it could be a sign that the Brie has gone off and needs to be discarded. Brie and blue cheese are both made from cow's milk, but they are made in different ways, with different cultures, bacteria, and aging periods. All cheeses are capable of absorbing other flavors and odors, so if the Brie has been stored near blue cheese, it could have taken on a strong taste.
| Characteristics | Values |
|---|---|
| Cause of contamination | Could be an error by the manufacturer or an indication that the brie has gone off |
| Brie and blue cheese similarities | Both are made from cow's milk and have an element of mold |
| Difference in mold | Blue cheese has more visible and distinct veins of mold due to Penicillium roqueforti |
| Difference in taste | Blue cheese is more crumbly and has a stronger flavor than brie |
| Brie characteristics | White rind with a soft, fluffy feel and a pale yellow interior; mild, buttery flavor that can develop earthy mushroom notes with age |
| Blue cheese characteristics | Crumbly texture with a stronger flavor |
| Brie storage | Should be wrapped tightly or kept in a sealed container in the fridge |
| Brie gone bad | Recognizable ammonia smell, discoloration of the rind, or presence of mold that wasn't there originally |
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What You'll Learn
Brie rind contamination
Causes of Contamination
The most common cause of Brie tasting like blue cheese is bacterial contamination. This could be due to an error in the manufacturing process or improper storage conditions. Brie is known for its white rind, formed from mould, specifically Penicillium candidum. However, if this mould is contaminated or if other bacteria are introduced, it can alter the taste and make it resemble blue cheese.
Another factor is the absorption of flavours and odours. Brie can absorb flavours from its surroundings, so if it is stored near blue cheese, especially if unwrapped, it may acquire a similar taste. This can also occur if the same utensils or chopping boards are used for both types of cheese.
Identifying Contamination
Identifying Brie rind contamination can be challenging. Visually, check for signs of discoloration on the rind, such as blue or green mould. A pure white Brie rind often indicates ultra-pasteurization, a process that kills most bacteria and extends shelf life. However, this may not be indicative of fresh, high-quality Brie.
Additionally, pay attention to the smell. A strong ammonia-like smell is a sign of spoilage. This odour is produced when the cultures in the cheese break down proteins in the curd. While a slight ammonia smell is common in bloomy rind cheeses, an overwhelming ammonia odour indicates that the cheese should be discarded.
Edibility of Contaminated Brie
If the contamination is due to bacterial growth or spoilage, it is advisable to discard the Brie. However, if the contamination is mild and the cheese is safe to consume, it can still be used in cooking. Keep in mind that the taste will be altered, so adjustments may be necessary.
In summary, Brie rind contamination can occur due to bacterial growth, mould, or flavour absorption. It is important to inspect the cheese for visual and olfactory cues to determine its edibility. While contaminated Brie may be safe to cook with, the taste will be affected.
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Bacteria and mould
The rind of brie is formed from mould, specifically Penicillium candidum. This is what gives brie its characteristic white rind. However, if you notice any blue or green discolouration, this could indicate that your brie has been contaminated with bacteria or mould, or that it has simply gone off.
All cheese is susceptible to absorbing other flavours and odours, so if your brie has been stored near blue cheese, it may have taken on a stronger taste. This could also happen if you use the same knife or chopping board for both types of cheese.
If your brie has been contaminated, it may still be safe to eat, but the taste will be affected. However, it can be difficult to tell if your brie has been contaminated or if it has gone off. If the entire rind has gone brown, it is safe to eat, but if there are any obvious mould spots, it should be discarded. A recognisable smell of ammonia is another indicator that your brie has gone bad.
Brie is usually white due to the ultra-pasteurisation process, which involves heating the curd to very high temperatures for long periods of time, killing off most, if not all, bacteria. However, this process results in a cheese that is only an approximation of true brie.
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Storing and wrapping
If you're planning on eating your brie within a few days, it's best to keep it out of the fridge. Otherwise, store it in the fridge but only after cutting off the amount you plan to eat and bringing it to room temperature.
To store brie in the fridge, wrap it in greaseproof or wax paper. You can also use an airtight container, but this may not be as effective for soft cheeses as they are difficult to work with. Another option is to use an open plastic sandwich bag with a paper towel to absorb moisture, and keep it in the vegetable drawer. Make sure to wrap the cheese tightly to avoid contamination from other foods in your fridge, especially blue cheese.
If your brie has been contaminated by blue cheese, it will likely be safe to eat, but the taste will be altered. To avoid this, always wrap your brie tightly and store it in a sealed container.
Brie cheese should have a pure white, bright white, or slightly coloured rind with a soft, almost fluffy texture and a pale yellow interior. The rind is formed from mould, specifically Penicillium candidum, and should not have any blue or green discolouration. If you see any obvious mould spots, this is a sign that your brie has gone bad and should be discarded. However, if the entire rind has turned brown, it is still safe to eat.
A strong ammonia smell is common in brie cheese due to the conversion of proteins in the curd by the cultures used during the cheese-making process. This smell is intensified by refrigeration, so exposing the cheese to air will help dissipate the aroma.
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Production methods
The production methods of Brie and Blue Cheese differ in several ways, which ultimately contribute to their distinct characteristics. Here is a detailed overview of these production methods:
Brie
Brie is a soft, creamy cheese with a rich and buttery taste. It is made from cow's milk and has a white rind formed from the addition of Penicillium candidum. The rind is soft and fluffy, with a slightly tangy and mushroom-like flavour. The interior of Brie is pale yellow, soft, and slightly oozy near the centre. As Brie ages, its flavour intensifies, developing earthy and nutty undertones.
The traditional production method of Brie involves allowing the cheese to ripen naturally, which can take several weeks. During this time, the rind forms and the cheese softens. The longer Brie is aged, the stronger its flavour becomes.
Variations of Brie offer different experiences; Double or Triple Crème Brie, for example, provides a melt-in-your-mouth, indulgent experience due to its higher fat content. Some Bries are coated in herbs, such as dill, garlic, or basil, adding an extra layer of flavour. Brie Noir, or "Black Brie," is coated in charcoal or ash, resulting in a distinctive earthy flavour and appearance.
Brie is often served with ripe fruits, crispy crackers, or crusty baguette. It pairs well with cured meats, honey, and fruit jams. The mild, creamy flavour of Brie complements the sweetness of fruits and the salty savouriness of meats.
Blue Cheese
Blue Cheese, on the other hand, is known for its more pronounced mould flavour and visible veins of Penicillium roqueforti running through it. This mould is deliberately induced to enhance the flavour. Blue Cheese has a more crumbly texture compared to Brie.
The production of Blue Cheese involves introducing mould spores, typically Penicillium roqueforti, into the curds or allowing the cheese to age in environments where mould can develop. This process gives Blue Cheese its distinctive flavour and appearance.
Contamination and Flavour Absorption
Both Brie and Blue Cheese can be susceptible to contamination by bacteria or incorrect additives, impacting their flavour. Additionally, all cheeses can absorb flavours and odours from their surroundings, so improper storage or cross-contamination during slicing can lead to unexpected flavour transfers.
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Signs of spoilage
Brie is a soft cheese, and soft cheeses go bad more quickly than hard ones. If stored properly in the fridge, brie should last about a week. Brie normally smells sweet, creamy, and buttery. If it smells like ammonia and has mould that wasn't there when you first bought it, it has likely gone bad. A strong ammonia smell is a sign that your brie has gone bad. This occurs when the cultures used to make the cheese consume and convert the proteins in the curd into ammonia. Refrigeration traps this aroma in the cheese, not allowing it to escape.
If your brie has been contaminated with bacteria, it may be safe to eat. However, it could also indicate that the brie has gone off and needs to be discarded. It can be difficult to know what has happened. If the entire rind has gone brown, it is likely fine. However, if there are any obvious mould spots, that is a bad sign.
Brie should have a bright white rind with a soft, almost fluffy texture and a pale yellow interior. The rind itself is formed from mould, but there should be no evidence of blue or green discolouration. If stored near blue cheese, or if the same knife or chopping board has been used for both kinds of cheese, the brie may take on a strong taste.
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Frequently asked questions
The rind of brie is formed from mold, specifically Penicillium candidum, which is also present in blue cheese. If your brie tastes like blue cheese, it may have been contaminated with bacteria during the manufacturing process, or it may have been stored near blue cheese and absorbed its flavor and odor.
Check the rind for discoloration. Brie should have a bright white or creamy-colored rind. If you notice any blue, green, or grey mold, or if there is an ammonia smell, it has likely gone bad and should be discarded.
In addition to discoloration and an ammonia smell, the texture of the brie may change if it has gone bad. Brie is a soft cheese, so if it becomes hard or crumbly, it is likely no longer safe to eat.
If the contamination is due to bacteria, it is generally safe to eat, especially if it is cooked. However, if the brie has gone bad, it should be discarded.
To prevent your brie from taking on the flavor and odor of blue cheese, always wrap it tightly or store it in a sealed container after use. Additionally, avoid using the same knife or chopping board for different types of cheese to prevent cross-contamination.
