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Blue Cheese

jende

By jende
in Cooking

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jende

jende

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I've always wondered about this: blue cheese has to evenutally go bad like all other cheeses, so how do you know when it's too blue?

I unwrapped some dolce gorganzola last night that looked a little funky. There were some areas that were slightly reddish and some of the veining looked very green (like mold). Any insights?

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scubadoo97

scubadoo97

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reddish sounds bad. I find that blue veined cheeses seem to get stronger after storage and I often find that as it ages I get a stronger taste similar to the rind of brie. I don't find this pleasant and so by this time I toss it. Just a little to "stinky" for me at this stage.

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jayt90

jayt90

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I've tasted bues with a bit of red and/or wet surface (slime to some). The taste is OK, very strong, but then there is a slight burn on the roof of the mouth , or throat, which is not pleasant. That's when I toss it, or see if the dog is interested. No ill effects for either of us :wacko:

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Soupcon

Soupcon

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It turns pinkish in places and may smell of amonia. The pinkish parts are "bad" or "off" and can be removed leaving the remaining cheese which is still perfectly ok to eat. Parts of any cheese, never mind blue cheese, which smell or taste of amonia are "bad" and should be removed leaving the remaineder to be eaten.

"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

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jende

jende

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  • Topic Starter
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It turns pinkish in places and may smell of amonia. The pinkish parts are "bad" or "off" and can be removed leaving the remaining cheese which is still perfectly ok to eat. Parts of any cheese, never mind blue cheese, which smell or taste of amonia are "bad" and should be removed leaving the remaineder to be eaten.

I've encountered this ammonia flavor before. Definitely bad!

I hate wasting an expensive piece of cheese. I'm going to make gorgonzola cheese bread today to use it up (avoiding the pinkish area).

Thanks everyone.

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