Blue cheese, with its pungent aroma, creamy texture, and characteristic blue-green veins, is a culinary delight for many. However, the sight of mold on food often sends alarm bells ringing. So, what about blue cheese? Is the mold already there safe to eat, or does additional mold growth spell danger? Let’s delve into the fascinating world of blue cheese and separate fact from fiction.
Understanding Blue Cheese and Mold
Blue cheese isn’t just cheese with mold; it’s cheese intentionally cultivated with specific types of mold. This controlled mold growth is what gives blue cheese its unique flavor, texture, and appearance.
The Good Mold: Penicillium
The key ingredient in blue cheese production is a specific type of mold called Penicillium. The most common species used are Penicillium roqueforti and Penicillium glaucum. These molds are responsible for the blue or green veins that run through the cheese and contribute significantly to its distinctive flavor profile. The mold digests proteins and fats in the cheese, creating a complex array of flavors, including sharp, salty, and sometimes slightly sweet notes. Without these Penicillium molds, blue cheese simply wouldn’t exist.
How Blue Cheese is Made
The process of making blue cheese is a carefully controlled art. First, milk (typically cow’s, sheep’s, or goat’s milk) is pasteurized and then inoculated with the chosen Penicillium spores. After the milk curdles, the whey is drained, and the curds are formed into wheels or blocks. These blocks are then pierced with needles to allow air to circulate, which encourages the Penicillium mold to grow and spread throughout the cheese. The cheese is then aged in a cool, humid environment, further developing its flavor and texture.
Distinguishing Between “Good” and “Bad” Mold
While the mold in blue cheese is perfectly safe to eat, it’s crucial to distinguish it from other types of mold that can grow on food. Not all mold is created equal.
“Good” Mold Characteristics
- Appearance: The mold in blue cheese is usually blue, green, or bluish-gray and is evenly distributed throughout the cheese in veins or streaks.
- Texture: The mold should be integrated into the cheese, not sitting on the surface as a fuzzy layer.
- Smell: The smell should be characteristic of blue cheese – pungent, earthy, and slightly ammonia-like. It should not have a foul, musty, or overly strong odor.
“Bad” Mold Characteristics
- Appearance: Mold that is white, black, pink, orange, or other unusual colors is a red flag. Also, mold that appears fuzzy, slimy, or excessively thick should be avoided.
- Texture: Mold growing on the surface of the cheese, separate from the established blue veins, is a sign of spoilage.
- Smell: A foul, musty, or ammonia-like odor that is much stronger than usual indicates that the cheese has gone bad and should not be consumed.
What to Do If You Find Unexpected Mold on Blue Cheese
Even though blue cheese naturally contains mold, finding additional, unexpected mold can be concerning. Here’s how to assess the situation.
Examining the Mold
Carefully inspect the mold. Note its color, texture, and location on the cheese. Is it similar to the existing blue veins, or is it distinctly different? If it’s a color other than blue, green, or grayish-blue, or if it has a fuzzy or slimy texture, it’s best to err on the side of caution.
Smelling the Cheese
Give the cheese a sniff. Does it smell like typical blue cheese, or does it have an off-putting odor? A strong ammonia smell or a foul, musty scent are indicators of spoilage.
When to Cut It Off
If you find a small area of unusual mold that is clearly separate from the blue veins, you can often cut it off. Use a clean knife and remove at least one inch around the mold spot to ensure you’ve removed any potentially harmful spores. Make sure the remaining cheese looks and smells normal.
When to Throw It Away
If the mold is widespread, covers a large portion of the cheese, or is accompanied by a foul odor, it’s best to discard the entire piece. Similarly, if you’re unsure about the type of mold or if the cheese tastes off, it’s better to be safe than sorry. Never consume cheese that you suspect is spoiled.
Potential Risks of Eating Moldy Cheese (Besides Blue Cheese)
While the mold in blue cheese is safe, consuming other types of moldy cheese can pose health risks.
Mycotoxins
Some molds produce mycotoxins, which are toxic substances that can cause a range of health problems. These toxins can lead to allergic reactions, respiratory problems, and even immune deficiencies. Certain mycotoxins, such as aflatoxins, are known carcinogens.
Gastrointestinal Issues
Eating moldy cheese can also cause gastrointestinal distress, including nausea, vomiting, diarrhea, and abdominal pain. These symptoms are usually mild and temporary but can be more severe in individuals with weakened immune systems.
Allergic Reactions
Some people are allergic to mold. Eating moldy cheese can trigger allergic reactions, ranging from mild skin rashes and itching to more severe symptoms like difficulty breathing and anaphylaxis.
Proper Storage of Blue Cheese
Proper storage is crucial for preventing unwanted mold growth and maintaining the quality of your blue cheese.
Wrapping and Refrigeration
Wrap the blue cheese tightly in plastic wrap or aluminum foil to prevent it from drying out and absorbing odors from other foods in the refrigerator. Store it in the refrigerator’s cheese drawer or the coldest part of the refrigerator.
Preventing Cross-Contamination
Avoid cross-contamination by storing blue cheese away from other foods, especially those that are prone to mold growth. Use separate cutting boards and utensils for cheese to prevent the spread of mold spores.
Shelf Life
Blue cheese typically lasts for two to three weeks in the refrigerator after it has been opened. Pay attention to the expiration date on the packaging and use your senses to assess the cheese before consuming it. If it looks or smells off, discard it.
Blue Cheese: A Culinary Adventure
Blue cheese offers a unique and bold flavor that can elevate a wide range of dishes. From salads and sandwiches to sauces and desserts, blue cheese adds a touch of sophistication and complexity.
Pairing Suggestions
Blue cheese pairs well with a variety of foods, including fruits (such as pears and apples), nuts (such as walnuts and pecans), honey, and red wine. It’s also a great addition to burgers, pizzas, and omelets.
Cooking with Blue Cheese
When cooking with blue cheese, remember that its flavor can be quite strong. Start with a small amount and add more to taste. Blue cheese melts well, making it a great addition to sauces and gratins. It can also be crumbled over salads or used as a filling for stuffed mushrooms.
Final Thoughts: Enjoying Blue Cheese Safely
Blue cheese is a safe and delicious food when handled properly. Understanding the difference between the “good” mold that is inherent to blue cheese and the “bad” mold that indicates spoilage is key to enjoying this delicacy without worry. Always inspect the cheese before consuming it, and if in doubt, throw it out. With a little knowledge and caution, you can savor the unique flavors of blue cheese without any health concerns. The key is to recognize the difference between the mold that is a part of the cheese-making process and mold that indicates spoilage. By following the guidelines outlined above, you can confidently enjoy the distinct and complex flavors that blue cheese has to offer.
Is blue cheese safe to eat even though it has mold?
Blue cheese is specifically made with mold! The blue or green veins running through it are strains of Penicillium, carefully cultivated and safe for consumption. These molds contribute to the cheese’s distinctive flavor and texture, and are an integral part of the production process. Think of it less like spoiled food and more like a fermented food like yogurt or sauerkraut, where microorganisms play a vital role in creating the final product.
However, it is crucial to differentiate between the intentional mold in blue cheese and other unwanted molds that can grow on food. If you notice fuzzy, brightly colored molds (like orange, pink, or black) on your blue cheese, especially if they are not part of the original veining, it’s best to discard the cheese. These types of mold could indicate spoilage and potentially contain harmful mycotoxins.
How can I tell if the mold on my blue cheese is good or bad?
The “good” mold in blue cheese will typically be blue, green, or greyish-blue, and uniformly distributed throughout the cheese. The veins will be well-defined and the mold will be an expected part of the cheese’s overall appearance. The cheese should also have a characteristic pungent aroma, but shouldn’t smell overwhelmingly rotten or ammonia-like.
“Bad” mold, on the other hand, often appears as fuzzy, brightly colored spots – think orange, pink, black, or white with a powdery texture. It might also be accompanied by a slimy or sticky surface. An off-putting, ammonia-like smell is another strong indicator of spoilage. If you see these signs, it’s best to err on the side of caution and discard the cheese.
What happens if I accidentally eat mold that isn’t supposed to be on blue cheese?
The outcome of accidentally consuming mold not intended for consumption on blue cheese varies depending on the type and amount of mold ingested. In many cases, you might experience mild gastrointestinal upset, such as nausea, stomach cramps, or diarrhea. Your body is generally equipped to handle small amounts of foreign microorganisms, and these symptoms should resolve within a few hours to a day.
However, certain molds can produce mycotoxins, which are toxic substances that can cause more severe health problems. If you experience severe symptoms like vomiting, fever, difficulty breathing, or neurological issues after consuming moldy cheese, it’s crucial to seek medical attention immediately. Children, the elderly, pregnant women, and individuals with weakened immune systems are more vulnerable to the effects of mycotoxins.
How should I store blue cheese to prevent unwanted mold growth?
Proper storage is key to preventing unwanted mold growth on blue cheese. Wrap the cheese tightly in plastic wrap or beeswax wrap specifically designed for cheese. This helps to minimize exposure to air, which can promote mold growth. Alternatively, you can store the cheese in an airtight container in the refrigerator.
The ideal temperature for storing blue cheese is between 34°F and 38°F (1°C and 3°C). Avoid storing it in the refrigerator door, as the temperature tends to fluctuate more in that location. Also, keep it separate from other foods, particularly fruits and vegetables, as they can release ethylene gas, which can accelerate spoilage.
Can I just cut off the moldy part of blue cheese and eat the rest?
This is generally not recommended for blue cheese when the mold is clearly not the intentional kind. While cutting away the moldy portion works well for hard cheeses like cheddar or parmesan, blue cheese is a soft cheese and has a higher moisture content. This means that mold spores can easily penetrate deeper into the cheese than is visible to the naked eye.
Therefore, even if you remove the surface mold, there’s a good chance that the toxins produced by the mold have already spread throughout the rest of the cheese. To avoid any potential health risks, it’s best to discard the entire piece of blue cheese if you find unwanted mold growth.
Is it safe to eat blue cheese while pregnant?
Whether or not blue cheese is safe to consume during pregnancy depends on whether it’s made with pasteurized or unpasteurized milk. Blue cheeses made with pasteurized milk are generally considered safe because pasteurization kills harmful bacteria like Listeria, which can pose a serious risk to pregnant women and their developing babies. Always check the label to confirm that the cheese is made with pasteurized milk.
However, blue cheeses made with unpasteurized milk should be avoided during pregnancy. These cheeses carry a higher risk of Listeria contamination, which can lead to miscarriage, stillbirth, or severe health problems for the newborn. If you’re unsure whether a blue cheese is pasteurized or unpasteurized, it’s always best to err on the side of caution and avoid it.
What are the different types of Penicillium mold used in blue cheese production?
The most common type of Penicillium mold used in blue cheese production is Penicillium roqueforti. This mold is responsible for the characteristic blue-green veins and sharp, pungent flavor of Roquefort cheese, as well as many other types of blue cheese around the world. It grows well in the cheese’s environment and contributes significantly to its aroma and taste profile.
Another type of Penicillium mold sometimes used is Penicillium glaucum. While less common than Penicillium roqueforti, it is still a safe and acceptable mold for cheese production. It gives a somewhat milder and less intensely flavored blue cheese. The specific strain of Penicillium used will vary depending on the desired characteristics of the final product.