Blue cheese is a kind of cheese that’s made with the addition of a mould tradition, normally Penicillium roqueforti or Penicillium glaucum. This offers the cheese its attribute blue-green veins and sharp, salty taste. Whereas blue cheese is completely suitable for eating when it’s contemporary, it might probably go dangerous over time. Listed below are some indicators that your blue cheese has gone dangerous:
The cheese has developed a powerful ammonia odor. 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 odor.