Parmesan Cheese: A Tale Of Two Colors – When Does It Turn Blue, And Why?

Parmesan cheese, a beloved culinary treasure, is renowned for its nutty flavor and crumbly texture. However, a perplexing question often arises: does Parmesan cheese turn blue? While it’s not a common occurrence, the answer is yes, under certain conditions.

Causes of Blue Mold on Parmesan

The culprit behind blue Parmesan is a type of mold called Penicillium roqueforti. This mold is the same organism used to create blue cheeses like Roquefort and Gorgonzola. When Penicillium roqueforti comes into contact with Parmesan cheese, it can form blue-green veins or spots.

Factors Contributing to Blue Mold

Several factors can contribute to the growth of blue mold on Parmesan cheese:

• Moisture: Excess moisture in the cheese provides a favorable environment for mold growth.
• pH Level: Parmesan cheese has a relatively low pH level, which makes it more susceptible to mold.
• Storage Conditions: Warm and humid storage conditions promote mold growth.
• Exposure to Air: When Parmesan cheese is exposed to air, it can pick up mold spores.

Is Blue Parmesan Safe to Eat?

Whether or not blue Parmesan is safe to eat depends on the extent of mold growth. If the mold is limited to a few small spots or veins, it is generally considered safe to remove the affected area and consume the rest of the cheese. However, if the mold has spread extensively throughout the cheese, it is best to discard it.

How to Prevent Blue Mold

To minimize the risk of blue mold on Parmesan cheese, follow these tips:

• Store properly: Keep Parmesan cheese refrigerated in an airtight container.
• Control moisture: Use a cheese wrap or wax paper to absorb excess moisture.
• Avoid exposure to air: Wrap tightly or vacuum seal Parmesan cheese after each use.
• Monitor regularly: Inspect Parmesan cheese regularly for signs of mold growth.

Benefits of Penicillium Roqueforti

While blue mold on Parmesan cheese is generally undesirable, Penicillium roqueforti has some potential benefits:

• Antibacterial properties: Penicillium roqueforti produces compounds that exhibit antibacterial activity.
• Nutrient content: Blue mold can contribute vitamins, minerals, and enzymes to the cheese.
• Flavor enhancement: In small amounts, blue mold can add a unique and complex flavor to Parmesan cheese.

Troubleshooting Blue Parmesan

If you find blue mold on your Parmesan cheese, follow these steps:

• Remove the mold: Cut away the affected area with a sharp knife.
• Inspect the rest of the cheese: Check for any additional mold growth.
• Decide whether to consume: If the mold is limited, you may choose to remove the affected area and consume the rest of the cheese.
• Discard: If the mold has spread extensively, discard the entire cheese.

Beyond the Blue: Other Parmesan Cheese Concerns

Besides blue mold, there are other potential issues to be aware of when storing and consuming Parmesan cheese:

• Spoilage: Parmesan cheese can develop an off-odor or taste if it spoils.
• Wax coating: The wax coating on Parmesan cheese can harbor bacteria or mold.
• Rind: The rind of Parmesan cheese can be a source of mold growth.

Common Questions and Answers

Q: Can I eat Parmesan cheese with blue mold if I’m pregnant?

A: No, pregnant women should avoid consuming any cheese that contains mold, including Parmesan with blue mold.

Q: How long can I store Parmesan cheese in the refrigerator?

A: Properly stored, Parmesan cheese can last up to 6 months in the refrigerator.

Q: What is the best way to grate Parmesan cheese?

A: Use a microplane grater or a rotary cheese grater for the finest and most flavorful results.

Q: Can I freeze Parmesan cheese?

A: Yes, Parmesan cheese can be frozen for up to 6 months. However, it may lose some of its flavor and texture upon thawing.

Q: What are some alternative uses for Parmesan cheese besides grating?

A: Parmesan cheese can be used in sauces, soups, and casseroles, or as a topping for salads and pizzas.