Blue Cheese is a cheese that is produced from cultures of mold Penicillium. Blue cheese is comparatively low in fat and generally has a strong aroma and a salty taste, unlike cottage cheese that has a lighter flavor.
It has excess sodium content and provides a high source of phosphorus, calcium, and protein.
Blue cheese is mainly extracted by pasteurizing the milk of sheep, cows, and goats. There are different types of blue cheese.
Roquefort is known as the oldest blue cheese produced in France.
Cambozola is also a type of cream cheese made of brie cheese.
Blue molds like Penicillium Roqueforti and Penicillium Glaucum are used for making blue cheese.
Blue cheese is beneficial for health and can be stored for a more extended period using the right method. In case you don’t have blue cheese in your pantry, goat cheese is known to be an excellent substitute for blue cheese.
So to answer the most-wanted question “How long does blue cheese last?”, let’s take a closer look at blue cheese.
How Long Does Blue Cheese Last? Does Blue Cheese Go Bad?
Any food can undoubtedly go wrong, so does blue cheese. However, if a blue cheese is not stored correctly, it can lead to the occurrence of molds producing aflatoxins and mycotoxins that are dangerous to our body.
Although blue cheese is made of edible fungi that are safe, it can still go wrong.
It is essential to store the cheese in the right temperature, or else it will develop harmful bacteria and can be a problem when consumed. Do not store the cheese in an airtight container like the way you save other food products.
Because of the living micro-organisms on the surface of the cheese, you should wrap the cheese with a cheese paper or aluminum foil first, then cover it again with a plastic wrap and store it in the refrigerator. That way, the cheese can lasts for about 3-4 weeks.
But If the cheese is left open in the kitchen or the room without keeping it in the refrigerator, it will last only for 3 to 5 days as bacteria will start to develop. Storing blue cheese can be a little more complicated than other milk products.
You can also store blue cheese in the refrigerator freezer, which will preserve the quality of the cheese even longer. If you plan on storing the cheese for a longer time, store it in the fridge.
You can save the cheese in the freezer for a year or two, but for better quality and taste, it is best if you consume it within six months of its storage.
How to Tell if Kombucha Blue Cheese is Bad? Blue Cheese Shelf Life!
Here are some signals that indicate your blue cheese might be bad to consume:
- If your blue cheese has started to change its color by turning pink, green, brown, or blue, it is a sign that your blue cheese has spoiled. Spoilage happens when bacteria or harmful molds start to grow on the surface of the cheese. Consider the color of the cheese, as fresh blue cheese usually is green or blue. And the creamy part of blue cheese should be beige, white or slightly yellow.
- When blue cheese goes bad, the texture of the cheese will also appear to be misty or greasy. The cheese texture change because of excess moisture as bacteria grows quicker in warm temperature.
- Generally, fresh blue cheese contains a strong smell. But as the cheese starts to stale, it will begin to smell like ammonia due to bacterial growth.
- Sometimes it may be hard to tell if your cheese has gone wrong as it may not show any signs of change in color or smell. In that case, take a small piece of the cheese and taste it. If the cheese tastes too strong, then it is probably spoiled. The cheese becomes strong due to the breakdown of saturated fats present in the cheese when exposed to oxygen.
Blue cheese has a lot of health benefits. It is known that consuming the right amount of blue cheese on a regular diet can improve heart diseases, helps fight against arthritis, enhances memory, etc.
It is also used commonly in cooking varieties of delicious food.
Blue cheese is one of the healthiest cheese containing proteins, fats, calcium, and sodium.
Moreover, it can also lower the risk of osteoporosis.