Sage-Tips

Why does blue cheese not make you sick?

Unlike other molds, Penicillium roqueforti (and, just as commonly used, Penicillium glaucum) do not produce toxins by themselves and are not dangerous to humans.

Why is it okay to eat cheeses that have mold in them?

Mold generally can’t penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. These molds are safe for healthy adults to eat.

Is blue cheese good for gut health?

Studies have found that blue cheese consumption helps with managing levels of visceral fat around the abdominal area and maintaining gut health. Excessive levels of visceral fat have been associated with higher mortality rates.

Why does cheese go Mouldy in fridge?

“Too dry an atmosphere will mean the cheese will crack; too moist an atmosphere and mould growth is encouraged. Moulds are part of the natural development of cheese and often enhance their flavour but scrape them off if they look unattractive.” Want to grate your cheese right?

Is it safe to eat blue cheese with mold?

These mold spores can grow on foods due to spoilage, and they’re typically fuzzy and white, green, black, blue, or grey ( 2 ). However, unlike these types of mold, the varieties of Penicillium used to produce blue cheese don’t produce toxins and are considered safe to consume ( 3 ).

What happens if you eat blue cheese that has spoiled?

Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins. Blue cheese is made using a type of mold called Penicillium, which is responsible for its distinct taste, smell, and appearance.

What is blue blue cheese made of?

Blue cheese is a type of cheese made using cultures of Penicillium, a type of mold. Certain types of mold produce compounds called mycotoxins, which are considered toxic to humans (1

Should you cut mold off of cheese?

Hard cheeses have a lower moisture content, which helps prevent the mold from spreading like it does in soft cheeses. A good rule of thumb is to cut the mold plus an inch off. And make sure to keep the knife away from the mold so that it doesn’t cross-contaminate the unaffected parts of the cheese, the USDA recommends.