We received a great question on the “Ask the Cheese Lady” message board. Anytime you have questions, post them and I’ll get back to you!
How do you tell or is there an easy way to tell when “veined” cheeses like Picos Blue, stilton, Roquefort and American blue cheeses go bad? I love these type cheeses but the flavor intensity usually means I eat a couple of times and then want to “pause” a bit but by the time I get back to them..well I am not sure if they are still edible, hence in the trash!
thanks in advance
You have hit upon one of the great cheese questions! Since blue cheese is already intentionally moldy, it can be hard to tell when good mold goes bad. The best method is to watch the paste (the actual cheese part) of the cheese instead of the mold. It should be consistently colored throughout (some cheeses have a brighter white paste, some have more of a tan color, some are almost grayish). But the key is that is should be uniform. If most of the paste is white and the edges are turning brown, that’s a sign your cheese has passed. Likewise, if it begins to dry out, become rubbery, or develop cracks, let it go.
It can be hard to get through a big wedge of blue because of the intensity that you mentioned. I recommend taking home only what you can eat within a week, then come back and get more. That way, you’re not storing it too long. And speaking of storing, keep it unwrapped in a lidded Tupperware container (not plastic wrap). That will preserve it nicely.
Enjoy your cheese!