Blue cheese is safe to eat because it is made using specific strains of mold called Penicillium (such as Penicillium roqueforti), which are non-toxic and do not produce harmful mycotoxins. These molds are intentionally added during the cheese-making process to develop the cheese's distinct blue veins, sharp flavor, and aroma. Unlike harmful molds found on spoiled food, the molds used in blue cheese contribute beneficial enzymes that break down proteins and fats to create its unique texture and taste, making the cheese safe and enjoyable to consume.
The mold in blue cheese is similar to the mold family from which the antibiotic penicillin is derived but is safe for consumption. The digestive process also destroys active spores, further supporting safety for most people. However, individuals with mold allergies or specific health conditions such as pregnancy should exercise caution. Proper storage and consumption before spoilage are important since spoiled blue cheese can produce toxic compounds.
In summary, blue cheese's safety comes from the controlled use of safe Penicillium mold strains that define its character without harmful effects, unlike unwanted molds that grow on spoiled foods.
