Why Does Blue Cheese Have Mold?

When it comes to most meals, seeing gray veins with bits of blue mold and getting a stench of ammonia suggests it’s time to toss whatever it was. When it comes to blue cheese, though, these signals imply it’s time to break out the crackers and start munching.

Is the mold in blue cheese safe to eat?

Blue cheese is a form of cheese manufactured with Penicillium cultures, which are mold cultures.

Mycotoxins are substances produced by certain species of mold that are poisonous to humans (1).

Mold spores, which are often fuzzy and white, green, black, blue, or grey, can grow on foods due to spoiling (2).

Unlike these molds, however, the Penicillium forms used to make blue cheese do not release toxins and are deemed safe to eat (3).

Penicillium is added after the curds have been drained and rolled into wheels during the cheesemaking process. After that, the blue cheese is aged for 2–3 months until it’s ready to eat.

Blue cheese’s characteristic taste and smell, as well as its signature blue and green veins and spots, are all due to Penicillium (4).

Blue cheese is created using Penicillium, a mold that gives it its distinct flavor, fragrance, and look. Penicillium, unlike other molds, does not create toxins and is therefore safe to eat.

Can you scrape mold off blue cheese?

Mold exposure poses numerous health hazards. “According to Katie George, a clinical dietitian at the University of Kansas Hospital, mold can produce poisonous compounds known as mycotoxins. These poisons can induce disease, allergic responses, and respiratory issues. According to George, aflatoxin, a form of mycotoxin prevalent in nuts and cereals, can cause cancer.

Mold is typically easy to detect. It usually appears as a blue or green discoloration that, if left untreated, can develop a hairy coat, according to Kirkpatrick. When inspecting items in jars, such as spaghetti sauce or salsa, look for strange growths on the underside of the lid and the lip of the container.

Just don’t sniff your food, Kirkpatrick says, as this could result in mold spores being inhaled. Use common sense if you’re concerned about mold but don’t notice any growths. “Toss it if the meal doesn’t seem how it should, especially if it appears moisture-soaked,” Kirkpatrick advises.

Hard block cheeses such as parmesan, cheddar, and Swiss are exceptions. “The mold won’t penetrate far into the product with those,” Kirkpatrick explains. Scraping, on the other hand, can release mold spores into the air or transfer them to your surfaces or other foods. She claims that the only safe way to get rid of the mold is to cut away one inch of cheese all the way around the affected area. “You’ll almost certainly remove some safe pieces, but that’s a good rule of thumb.”

Some super-dense meats, such as hard salami or cured ham, follow a similar criterion. Kirkpatrick claims that if mold is present, it may be trimmed away and the meats can still be enjoyed. Scraping, on the other hand, should be avoided.

She also recommends dumping the moldy chunks in the trash rather than the sink, where they may release spores or splatter onto neighboring counters or dishes. Make sure not to cook food with the same knife you used to remove the mold.

Keep the inside of your refrigerator clean to reduce the chance of mold in the first place, according to George. Mold can spread to other foods, even fresh food, if fragments of food or spilled sauces sit for weeks or months. To reduce cross-contamination, she also suggests covering all of your food in the refrigerator.

Is blue cheese injected with mold?

Blue cheese, often known as bleu cheese, is a cheese prepared with the mold Penicillium cultures, which result in patches or veins of the mold throughout the cheese, which can range in color from blue to green. This has a particular odor, which could be due to that or to a kind of specially grown bacteria. Spores are injected into some blue cheeses before the curds form, and spores are mixed in with the curds after they form. Blue cheeses are often aged in a cave or other temperature-controlled location. Blue cheese is delicious on its own, but it can also be spread, crumbled, or melted into or over a variety of meals.

Blue cheeses are known for their strong, salty flavor. The mold and bacteria that are encouraged to grow on the cheese give it its particular fragrance: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors.

Is blue cheese supposed to be fuzzy?

When food goes bad, it’s not always evident, but blue mold and a nasty odor are generally telltale signals that it’s time to throw it out. Unless you’re dealing with blue cheese, which is made with blue-green mold speckles by design. So, how do you know the difference between a delicious old, moldy cheese and one that will make you sick?

Before you clean out your cheese drawer, get to know what a desirable hunk of blue cheese looks like and smells like. Good blue cheese should have greenish-blue veins and a cream to white body, according to Carie Wagner, one of Wisconsin’s best master cheesemakers. Blue cheese is also supposed to be pungent, so it’s not a terrible thing if the first smell you get when you peel back the plastic is similar to ammonia.

Even if mold is the main selling feature, there are some living things you never want to see growing on your cheese. Mold patches that are fuzzy gray or black, or yeast spots that are glossy pink or yellow, indicate that your blue cheese has passed its sell-by date. Cheese that is sticky or has a rough, dry texture has most certainly gone bad.

The quickest way to know if blue cheese is safe to consume, as with other foods, is to use your senses and common sense. Is it just me, or does that last piece at the back of the fridge appear to be a little discolored? Is it stinky in a way that makes you gag rather than your taste buds? It’s probably not something you should consume.

And if every blue cheese smells the same to you, you might want to stick to treats that aren’t nearly so resembling science experiments.

Is blue cheese good for gut health?

Blue cheese is high in nutrients and has a long list of health advantages. Blue cheese, for example, has a high calcium level when compared to other forms of cheese. A single ounce of blue cheese has 150 milligrams of calcium. While the recommended daily calcium intake varies by age and gender, most adults should have at least 1,000 mg each day.

Blue cheese can help people develop better bone density due to its high calcium content. Regular consumption of calcium-rich foods like blue cheese maintains bone health and lowers the risk of osteoporosis over time.

Blue cheese’s calcium may also be linked to anti-obesity mechanisms that help people lose weight by burning fat. Blue cheese consumption has been linked to lower levels of visceral fat around the abdomen and improved intestinal health in studies. High levels of visceral fat have been linked to an increased risk of death.

Spermidine, a chemical found in blue cheese, may help to slow down the aging process and lower the risk of cardiovascular disease. Researchers believe that spermidine has a favorable effect on cardiac muscle cells and other components of the cardiovascular system, albeit the exact cause for this action is unknown. The presence of spermidine in blue cheese may explain the “French paradox,” a phenomenon in which fewer individuals die of cardiovascular disease in France despite consuming higher saturated fat on average.

What if I ate moldy cream cheese?

You’ve probably had the experience of biting into a patch of mold that wasn’t supposed to be there while eating a delicious piece of fruit or a delectable sandwich.

What happens if you eat moldy food by accident? First and foremost, don’t be alarmed; you’ll probably be fine. “Dietitian Lillian Craggs-Dino, DHA, RDN, LDN, advises, “Be cognizant of the fact that you ate it.” “Also, make sure you don’t experience any symptoms the rest of the day. You’ll probably be fine.”

However, the mold found on damaged food can be deadly in some situations, so if you acquire symptoms like shortness of breath, nausea, a raised temperature, or diarrhea, you should seek medical help right away. “Allergic reactions might be delayed or immediate, according to Dr. Craggs-Dino. “It all depends on the type of mold.”

What happens if you eat moldy jelly?

According to the USDA, visible mold is only a small part of the growing organism that has taken up residence in your jam jar. The mold has formed root threads beneath the surface where the white or green fuzzy is visible. These aren’t always obvious, yet they can contain harmful and toxic substances.

According to the USDA, some foods, such as grapes and apples, are known to contain toxic mold compounds known as mycotoxins. According to the World Health Organization, ingesting them might cause gastrointestinal difficulties and vomiting in the short term, as well as potentially damaging organs like your kidneys and liver and/or increasing your risk of cancer in the long run.

As a result, according to the USDA, microbiologists highly advise discarding any jams or jellies that contain visible mold, even if it’s only visible on the surface.

Even if your food doesn’t include mycotoxin-producing molds, visible mold can indicate other possible problems with jam (and other canned foods), as the presence of mold indicates that it was inadequately cooked or sealed, and could be home to other bacteria or fungus. According to the Healthy Canning website, you’d still have to be concerned about food poisoning at the very least.

Can you eat moldy cheese?

Hard and semisoft cheeses, such as cheddar, colby, Parmesan, and Swiss, are often resistant to mold. So you may chop away the moldy part of the cheese and consume the remainder of it. Around and below the moldy spot, cut off at least 1 inch (2.5 centimeters). These molds are safe to ingest by healthy individuals.

Is blue cheese alive?

Gourmet cheeses should be cut as soon as possible after purchasing to preserve the unique flavors and smells. Softer cheeses last one to three weeks in the refrigerator. Hard cheeses can last up to a year in the refrigerator.

How to Slice

Cutting cheese is all about dividing it such that each piece has the same quantity of interior and outside. Cut round cheeses into cake-like shapes. Slices of cheese should be cut lengthwise rather than across, and tall cheeses should be sliced horizontally to make serving easier.

Temperature Talk

Most cheeses stay best between 50-60 degrees Fahrenheit, which allows them to ripen correctly. Reduce the temperature to 35-40° F if you need to keep it longer without it overripening, but remove it 1 to 2 hours before serving to improve the flavors and fragrances. The best way to enjoy the flavor of cheese is to consume it at room temperature.

Let it Breathe!

Cheese contains living organisms, therefore no matter how well it is stored, it will continue to ripen. Cheeses require air, but maintaining their humidity is equally crucial. Wrap your cheeses in waxed or greaseproof paper and store them loosely in an airtight food container. Cheese needs to air, but don’t expose it to other smells or you’ll wind up with a cheese that tastes quite different.