Blue cheese is a kind of cheese that’s made with the addition of a mildew 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 fit for human consumption when it’s contemporary, it could actually go dangerous over time. Listed here are some indicators that your blue cheese has gone dangerous:
The cheese has developed a robust 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 can provide the cheese a robust, disagreeable scent.