I have about 1/4 pound of a wonderful Danish bleu cheese that’s been in my fridge for 2 weeks, in a zipper bag. How do I know if it’s moldy?
Is this a trick question? The blue parts are mold…
It seems unlikely that any other mold would take hold after only two weeks. If there are white, green, or (especially) black fuzzy spots, I’d toss it.
Being moldy is like, its whole deal. . .
Humans have a tremendous ability to consume mycotoxins, so I wouldn’t worry too much about it. I’m pretty sure blue cheese would kill/seriously injure most other animals if they ate it.
In other words, just eat it. Or if you’re like me, bring it up to your lips and start gasping for air (i.e., you’re allergic to mold). In which case don’t eat it.
If you see black mold growing on the blue cheese just scrape it off with a knife. Otherwise the greenish blue mold is what makes the cheese so special… ;D
What a friend we have in cheeses!
I have cheese that’s probably as old as Denny. I just cut off the outside and enjoy what’s left.
a word from the micro dept…black mold can be carcenoginic…caution is advised
I’ve been making cheese and it can get stanky but stay mild like limburger. Not much effort either. Haven’t been able to induce mold yet. I’ve avoided touching it though- which IMO is a sure way to introduce black mold.