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refrigerating blue cheese

how long will it keep in refrigerator? how to tell if its too old-since it's already full of moldy blue streaks?

asked by mcd2 about 5 years ago
10 answers 2445 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 5 years ago

If it's wrapped well, I find mine will last 2 weeks. And you can tell it's getting old if the white parts begin to turn yellow or pink.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

The secret to keeping any cheese is to wrap it in paper. Butcher paper, or waxed paper. Never plastic wrap. and when you get it home from the store, be sure to take it out of the plastic wrap.

It should keep two weeks, or until it's gone, whichever comes first. ;)

5242e966 33b2 40fd be9b 92606991300f  sara clevering
added about 5 years ago

Am I remembering wrong, or possibly foil as well for keeping? This is a great question, I always wonder myself, since, as you say, it's already moldy.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

No, you remembered right. Foil is okay for keeping blue cheese, but I wouldn't use it for any others.

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

You don't have to toss it if it's moldy - you can brush away anything that looks unappetizing. But if it's yellowing, then it's getting old and dry.

Steven Jenkins in his Cheese Primer says he used to always wrap cheeses in waxed paper or foil but now finds that wrapping in plastic wrap is fine, too. But the rind should not be left in contact with plastic for long or the cheese will start to suffocate. Another exception is chevre, which he feels is best in foil, waxed paper, or a glass or plastic container with tight lid.

5242e966 33b2 40fd be9b 92606991300f  sara clevering
added about 5 years ago

Thanks @ChefJune! @latoscana--Wow, so it's the rind that has to be looked after; how interesting.

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

Forgot to mention in previous post:
Cheese is a biologically active product. So, when wrapping, think in terms of letting it breathe.
It's OK to refrigerate - but allow to come to room temperature before serving.

397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 5 years ago

Apologies for the spam -- we're working to track it down.

709cce19 92e3 4953 a02d d8e0d2c39c16  bestface
added about 5 years ago

By the way, it's best to rewrap the bleu cheese every time you use it. So when you bring it out to serve or in a recipe, rewrap in new parchment paper or foil. This prevents moisture from building up.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Has anyone else noticed that some (all?) blue cheeses have very little color when you buy them but start to develop color as soon as they're exposed to air. I buy mainly Rogue River blues, which is where I've noticed it.