Blue cheese is a sort of cheese that’s made with the addition of a mould tradition, normally Penicillium roqueforti or Penicillium glaucum. This provides the cheese its attribute blue-green veins and sharp, salty taste. Whereas blue cheese is completely suitable for eating when it’s contemporary, it may possibly go dangerous over time. Listed here are some indicators that your blue cheese has gone dangerous:
The cheese has developed a powerful ammonia scent. Ammonia is a gasoline that’s produced by the breakdown of proteins. When blue cheese goes dangerous, the micro organism that trigger the cheese to ripen produce extra ammonia than the cheese can deal with. This may give the cheese a powerful, disagreeable scent.