Andy Montoya
Blue cheese is a unique type of cheese that is known for its distinctive blue-green veins and pungent aroma. It is created with active moulds and has high moisture levels, resulting in a shorter shelf life compared to other varieties of cheese. Proper storage is crucial to maintain its quality and extend its freshness. Blue cheese should be refrigerated and wrapped in parchment paper or wax paper, followed by a layer of aluminium foil or beeswax wrap, to allow the cheese to breathe. While blue cheese naturally contains edible mould, it can still spoil, and it is important to recognise the signs of spoilage to avoid foodborne illnesses.
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What You'll Learn
Blue cheese should be refrigerated
Blue cheese is a pungent delicacy, enjoyed by many, but it is a perishable food that can go bad if not properly stored and handled. It is important to know how to store blue cheese correctly to avoid foodborne illnesses and to keep it fresh for as long as possible.
Once opened, blue cheese should be consumed within 2-4 weeks. If you do not plan to finish the cheese within this time frame, it can be frozen for longer storage. If freezing, the cheese must be cut into pieces that are no larger than half a pound each, and double wrapped to ensure it stays fresh for as long as possible. Blue cheese can be kept in the freezer indefinitely, but for the best taste and texture, it shouldn't be kept frozen for more than six months.
If blue cheese is left unrefrigerated, it should be discarded after two days. If you suspect that blue cheese has gone bad, do not taste it to check, as spoiled blue cheese can develop an off-flavour that is bitter, sour, or metallic. Instead, use your senses and basic judgement. If the cheese is discoloured, slimy, or has fuzzy grey, black, or pink patches of mould, it should be thrown away. Spoiled blue cheese may also emit a strong, acrid odour, distinct from its usual pungent aroma, that may resemble ammonia or sulphur.
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It has a short shelf life
Blue cheese is a popular delicacy, but it has a short shelf life. It is a perishable food item and can quickly go bad if not stored and handled properly. Blue cheese is known for its signature streaks of mold and pungent aroma, but it can be challenging to determine when it has turned rancid. The edible mold in blue cheese is what gives it its distinct pungent taste and scent, but it also contributes to its shorter shelf life. The active molds and high moisture levels in blue cheese accelerate spoilage, so it is recommended to buy blue cheese in smaller quantities.
Blue cheese should be stored in the refrigerator at a temperature between 32-38°F (0-3°C). Proper storage is crucial to extend the shelf life of blue cheese. It should be kept tightly wrapped in its original packaging or an airtight container to minimize exposure to air. Prolonged exposure to air can cause blue cheese to spoil more quickly. When handling the cheese, use clean utensils and limit its exposure to open air. Blue cheese should also be consumed within 2-4 weeks of opening, and if you don't plan to finish it within this time frame, it is best to freeze it.
The expiration date on blue cheese packaging is not always an accurate indicator of spoilage but provides a general guideline. It is not recommended to consume blue cheese that has significantly exceeded its expiration date. Additionally, if the packaging is bloated or leaking, it indicates that the cheese has been exposed to air and has likely begun to spoil.
There are several signs to look out for when determining if blue cheese has gone bad. Spoiled blue cheese may develop a slimy or moldy texture, with white, green, or black mold. It may also become sticky, crumbly, rubbery, or excessively soft. Changes in consistency and texture are indications that the cheese has lost its freshness and should not be consumed. The creamy part of the cheese, which is typically white, beige, or yellow, may turn pink, brown, or green, indicating spoilage.
In addition to visual cues, smell and taste can also help determine if blue cheese has gone bad. Fresh blue cheese has a strong, sharp taste and a pungent aroma. As it starts to spoil, the cheese becomes increasingly biting and develops a bitter, sour, or metallic off-flavor. The smell may become acrid and resemble ammonia or sulfur, indicating spoilage. While tasting spoiled blue cheese is generally not dangerous, it can lead to food poisoning or the consumption of toxic mold, so it is crucial to err on the side of caution.
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It can be safely frozen
When it comes to freezing blue cheese, there are a few things to keep in mind. Firstly, cut the cheese into portions or slices before freezing. This way, you only need to thaw the amount you need and it will be easier to work with. Wrap the cheese tightly in plastic wrap, ensuring it is well sealed, and then place it in an airtight container or freezer bag. This double layer of protection will help prevent freezer burn and maintain the quality of the cheese.
The cheese can be frozen for up to 6 months. When you're ready to use it, simply thaw it in the refrigerator overnight or for several hours. It's best to thaw it slowly to maintain its texture and flavour. Once thawed, use the cheese within a few days. It's important to note that previously frozen blue cheese is best used in cooked dishes or melted applications, such as on pizzas, in sauces, or in soups.
Freezing blue cheese won't affect its safety, but it may alter its texture slightly. You might find that the cheese becomes more crumbly or dry, and it may not have the exact same creamy mouthfeel as fresh blue cheese. However, for most cooking applications, this won't be noticeable, especially if the cheese is melted or incorporated into other ingredients. So, if you're looking to preserve your blue cheese, freezing is a safe and viable option.
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It has an edible mould
Blue cheese is known for its signature streaks of edible mould, which are typically blue or green in colour. These mouldy streaks give the cheese its pungent taste and scent, which is not to everyone's liking but is perfectly safe to eat. However, blue cheese can spoil just like any other cheese, and it is important to know how to spot the signs of spoilage to avoid potential foodborne illnesses.
The edible mould in blue cheese is usually evenly distributed and vibrant, with greenish-blue veins and a body that is cream to white in colour. Good blue cheese is moist and tangy, and the mould it contains should be blue or green. If the cheese has started to turn pink, brown, or grey, or has developed white, green, or black mould, it has likely spoiled. The presence of shiny pink or yellow spots of yeast is also an indication that the cheese has gone bad.
In addition to colour changes, spoilage can be identified by changes in texture. Blue cheese that has gone bad may become slimy, gritty, or fuzzy, or feel tough and dry. It may also develop an off-flavour that is bitter, sour, or metallic. The cheese may also become crumbly, rubbery, or excessively soft. These changes in consistency are signs that the cheese has lost its freshness and should not be consumed.
Spoiled blue cheese can also be identified by its smell. Fresh blue cheese has a strong, pungent scent, but as it starts to spoil, this scent changes. If the cheese has an ammonia-like or acrid odour, it is probably spoiled. The smell of spoilage may also be comparable to sulphur.
To prevent spoilage, blue cheese should be stored properly. It should be kept refrigerated at a temperature between 32-38°F (0-3°C) and wrapped tightly in its original packaging or an airtight container to minimise exposure to air. Prolonged exposure to air can cause blue cheese to spoil more quickly. Once opened, blue cheese should be consumed within 2-4 weeks. If not properly stored and handled, blue cheese can go bad and develop undesirable moulds that can be harmful if consumed.
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It can go bad
Blue cheese, like any other perishable food, can go bad if not stored and handled properly. It has a shorter shelf life than other varieties of cheese due to its active moulds and high moisture levels. When blue cheese spoils, it develops an off-flavour that is bitter, sour, or metallic. This unpleasant taste is a clear indicator that the cheese has gone bad.
Spoiled blue cheese may also develop a slimy or mouldy texture. The surface may become sticky or covered with white, green, or black mould. These signs indicate that the cheese has been contaminated and should be discarded. In addition to colour changes, study the cheese to see if its surface appears slimy or fuzzy, and discard it if you notice changes in texture.
The smell of the cheese is another indicator of spoilage. Fresh blue cheese has a strong, pungent scent, but it changes as it starts to go bad. Give the cheese a sniff, and if it has an ammonia-like or sulphur smell, it is probably spoiled.
Blue cheese should be stored in the refrigerator at a temperature between 32-38°F (0-3°C). It is recommended to keep the cheese tightly wrapped in its original packaging or an airtight container to minimise exposure to air. Prolonged exposure to air can cause blue cheese to spoil more quickly. Once opened, blue cheese should be consumed within 2-4 weeks. If you do not plan to finish the cheese within this time frame, consider freezing it for longer storage.
In addition to the above signs of spoilage, spoiled blue cheese may also become crumbly, rubbery, or excessively soft. These changes in consistency indicate that the cheese has lost its freshness and should not be consumed.
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Frequently asked questions
The crunchiness could be due to salt crystals or calcium deposits in the cheese.
Fresh blue cheese has blue-green veins and a body that is cream to white in colour.
Blue cheese should be stored in the refrigerator at a temperature between 32-38°F (0-3°C). It should be wrapped tightly in its original packaging or kept in an airtight container to minimise exposure to air.
Blue cheese lasts for about three to four weeks in the refrigerator. If left unrefrigerated, it should be discarded after two days.
Blue cheese can develop a slimy or mouldy texture, with white, green, or black mould. It may also become sticky, crumbly, rubbery, or excessively soft. The cheese may also emit a strong, acrid odour resembling ammonia or sulphur.
