How long does blue cheese stay good? ?!
Blue cheese crumbles i meanWww@FoodAQ@Com
Answers:
While Noah D is good at quoting the on-line stats as a former chef and one of my passion is blue and blue veined cheese, I have never seen it really go bad and the bacteria he suggest makes it more perishable is its life force and I have had my share, it can go off but it actually goes soft and mushy, I have had small piece of Danish and Canadian blue cheese in my frig for weeks, and we use to buy large wheels of stilton, gorgonzola and blue for dressings, cheeseboards and used some in pasta sauce, I never ever saw one of them go bad!.
It is all in how you store it, wrapped tightly and in a cool part of the frig it can last weeks, I used parmesan one time that was 10 years old and cost $30 a pound!.Www@FoodAQ@Com
It is all in how you store it, wrapped tightly and in a cool part of the frig it can last weeks, I used parmesan one time that was 10 years old and cost $30 a pound!.Www@FoodAQ@Com
The USDA recommends that you keep opened hard cheeses for no more than 3-4 weeks in the fridge!. Soft cheese are kept for less than 1 week!. Blue cheese probably falls somewhere between the two!.
Blue cheese does go bad, and crumbled cheese will spoil faster because it has more surface area than cheese in a block!.
There is another problem with blue veined cheeses - and that is since they already have surface bacteria and a pungent smell - it makes it harder to detect spoilage!. Smell is never a good indicator of food safety - but none of the other methods really work for cheese either because it is often eaten in the 'danger zone' of 40 - 140 degrees!.Www@FoodAQ@Com
Blue cheese does go bad, and crumbled cheese will spoil faster because it has more surface area than cheese in a block!.
There is another problem with blue veined cheeses - and that is since they already have surface bacteria and a pungent smell - it makes it harder to detect spoilage!. Smell is never a good indicator of food safety - but none of the other methods really work for cheese either because it is often eaten in the 'danger zone' of 40 - 140 degrees!.Www@FoodAQ@Com