Patrick Oconnell
Blue cheese is made with mold, specifically Penicillium roqueforti, which is safe for human consumption. The mold is added to the cheese milk, and oxygen is introduced to the inside of the cheese by piercing it with thin needles or skewers, allowing the blue mold to grow from within. The mold gives the cheese its distinct blue look, odd smell, and sharp flavor. While blue cheese can be safely consumed even after it has developed mold, it can still go bad and should be stored properly. If the cheese smells like ammonia or has dark mold spotting on the outside, it should be discarded. Some blue cheeses, such as Bayley Hazen Blue from Jasper Hill Farm, have a white paste with minimal blue molding, resembling cottage cheese or ice cream in appearance.
| Characteristics | Values |
|---|---|
| Appearance | Jasper is a type of blue cheese that has a white paste and blue/green mold. |
| Taste | Jasper has been described as tasting like feet but can also be sharp and salty. |
| Smell | Jasper has a strong aroma. |
| Texture | Jasper has a velvety texture. |
| Production | Jasper is made with 10-15 mixed bacterial and fungal cultures. |
| Storage | Jasper should be stored in the fridge. |
| Health | Jasper is safe for human consumption and may even be healthy. |
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What You'll Learn
Jasper Hill Farm's Bailey Hazen Blue Cheese
Blue cheese is made with mold, specifically from one or more strains from the genus Penicillium. The mold used in blue cheese, unlike other molds, does not produce toxins and is safe for human consumption. The distinct blue appearance of the cheese comes from piercing the simple white wheels with stainless steel needles, creating crevices for oxygen to interact with the cultures in the cheese and allowing the blue mold to grow from within.
While mold is generally undesirable on most foods, blue cheese is an exception. The mold in blue cheese is safe for human consumption and can even be healthy. In fact, the presence of gray veins with specks of blue mold and a slight ammonia smell indicates that the cheese is ready to be eaten. However, it is important to note that if there is slimy or very dark mold on blue cheese, it should be discarded.
To store blue cheese, it is recommended to wrap it tightly in aluminum foil and keep it in a refrigerator drawer or vegetable bin to prevent it from drying out. Harder blue cheeses can stay fresh for up to two to three weeks when unopened, while softer blues may start to dry out after about two weeks.
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Harbison's fuzzy blue-green mould
Blue cheese is made with mould, specifically one or more strains from the genus Penicillium. The most common types are Penicillium roqueforti and Penicillium glaucum, which are safe for human consumption. These strains do not produce toxins by themselves and are not dangerous to humans. When these safe Penicillin varieties come into contact with cheese, they accelerate processes that create the unique look, texture, and taste of blue cheese. The mould gives the cheese its distinct blue look, odd smell, and sharp flavour.
Blue cheese is made by piercing simple-looking white cheese wheels with stainless steel needles. These needles create crevices to allow oxygen to interact with cultures in the cheese and enable the blue mould to grow from within. The entire world's yearly supply of Roquefort cheese, about 18,000 tons, comes from the small southern French village of the same name. The cheesemakers start by leaving rye bread in their famed caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products.
Blue cheese can develop bad mould, and it is recommended to smell it to check. If it smells like ammonia, it should be thrown away. If it does not, one can taste a small amount, as anything that grows on blue cheese will not be harmful. However, if there is slimy or very dark mould on blue cheese, it is best to discard it.
Harbison's blue cheese is a variety of blue cheese that has a fuzzy blue-green mould. It is a popular cheese from Jasper Hill Farm in Vermont, known for its super-friendly white paste resembling ice cream or cottage cheese. It does not have aggressive blue moulding, and one can even eat around the blue mould if desired.
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Blue cheese is made with mould
Blue cheese gets its distinct blue-gray colour, sharp flavour, and odd smell from the Penicillium mould. The mould also triggers a biochemical event called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone. The mould grows from within the cheese—needles are used to pierce the initially simple-looking white cheese wheels, creating crevices that allow oxygen to interact with the mould and cultures in the cheese.
While blue cheese is made with mould, it can also grow bad mould. If you see slimy or very dark mould on blue cheese, it is best to throw it out. If the cheese smells like ammonia, this is also an indication that it has gone bad. However, if the cheese has a fuzzy-looking mould, similar to bread mould, it can be cut off and the rest of the cheese can still be eaten.
Some people find the idea of eating mouldy cheese troubling, but the mould in blue cheese is selected with human consumption in mind and is not dangerous. In fact, some sources claim that eating mouldy blue cheese could even be healthy. For those who are hesitant to try blue cheese, experts recommend starting with a cheese that has a friendly white paste, such as Bailey Hazen Blue from Jasper Hill Farm in Vermont or Persille de Rambouillet from France. These cheeses have a mild flavour and a minimal amount of blue mould.
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Blue mould cheese made from sheep's milk
Blue mould cheese, or blue cheese, is made with mould. Despite this fact, the particular mould used in blue cheese is safe for human consumption and may even have health benefits. The mould used in blue cheese is from one or more strains of the Penicillium genus, specifically Penicillium roqueforti and Penicillium glaucum. These strains do not produce toxins and are therefore not dangerous to humans.
Blue mould cheese is made from the milk of cows, goats, and sheep. The process of making blue cheese involves mixing raw milk with pasteurized milk at 72 °C (162 °F) for 15 seconds. The mixture is then inoculated with Penicillium roqueforti to give it its characteristic blue veins. The cheese is then pierced with stainless steel needles to create crevices that allow oxygen to interact with the cultures in the cheese and promote the growth of the blue mould.
One example of blue mould cheese made from sheep's milk is the French classic, Roquefort. This cheese has a complex and intense flavour profile with a moist texture and small blue pockets throughout. It is known for its sharp and tangy taste and is often paired with red wine, apples, and walnuts.
Another variety of blue mould cheese made from sheep's milk is the Blue Stilton, which originates from the United Kingdom. This cheese has a less moist texture compared to other blue mould cheeses and is known for its strong and intense flavour. It is commonly paired with honey, walnuts, and sliced apple.
It is important to note that blue mould cheese can develop bad mould. If the cheese has slimy or very dark mould, it is best to discard it. However, if the mould appears fuzzy and similar to bread mould, it can be cut off from solid blue cheese.
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Blue cheese can go bad
Blue cheese is made with mold—specifically, one or more strains from the genus Penicillium, such as Penicillium roqueforti and Penicillium glaucum. These strains do not produce toxins and are safe for human consumption. In fact, they are what give blue cheese its distinct blue look, odd smell, and sharp flavor.
However, blue cheese can go bad just like any other cheese. The best 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 go bad. If it has an ammonia-like smell, it is probably spoiled and should be discarded. Other signs to look out for include a change in color, texture, or taste. If the surface of the cheese appears slimy or fuzzy, or if it has developed a pinkish or orangish slime, it should be thrown away.
It is important to note that blue cheese should be refrigerated to keep it fresh. If left unrefrigerated, it should be discarded after two days. When stored in the refrigerator, blue cheese can last for three to four weeks. To keep it fresh for as long as possible, ensure that your refrigerator temperature is not set above 40 degrees Fahrenheit.
Additionally, the mold in blue cheese can completely take over without causing any harm. However, it produces ammonia, which reduces the cheese's acidity over time. Once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil.
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Frequently asked questions
Jasper Hill Blue Cheese is made with 10-15 mixed bacterial and fungal cultures, which give it a fuzzy blue-green mold appearance.
Yes, blue cheese is made with mold. This particular mold is safe for human consumption and could even be healthy.
Cheesemakers start by leaving rye bread in caves for weeks to encourage mold growth. Then, they add the mold culture to the cheese milk. To turn the cheese blue, oxygen must reach the inside of the cheese, so cheesemakers pierce the cheese with thin needles or skewers.
If you see slimy mold or very dark mold spotting on the outside, it has likely gone bad. You can also try smelling it—if it smells like ammonia, it has gone bad.
Bailey Hazen Blue from Jasper Hill Farm in Vermont is a good beginner blue cheese. It has a super-friendly white paste reminiscent of ice cream or cottage cheese, and it doesn't have aggressive blue molding.
