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Blue cheese features distinctive blue-green veins of Penicillium mold throughout. It has a strong, sharp, tangy flavor and crumbly texture. Varieties include Roquefort, Gorgonzola, and Stilton.
Yes, blue cheese mold (Penicillium roqueforti or P. glaucum) is completely safe and gives the cheese its distinctive flavor. It's different from harmful molds on spoiled food.
Salt is added during production for flavor, preservation, and to control mold growth. Blue cheese is one of the higher-sodium cheeses at about 1400mg per 100g.
Soft blue cheeses made from unpasteurized milk should be avoided during pregnancy due to Listeria risk. Pasteurized blue cheese or cooked blue cheese is generally safe.
Keep well-wrapped in refrigerator for 3-4 weeks. The mold is intentional and safe. Store separately from other cheeses as mold can spread.
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