Blue Cheese (Crumbled) Nutrition Facts
Blue cheese features distinctive blue-green veins of Penicillium mold throughout. It has a strong, sharp, tangy flavor and crumbly texture. Varieties include Roquefort, Gorgonzola, and Stilton.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓High calcium content for bone strength
- ✓Excellent pantothenic acid (B5) source
- ✓Contains beneficial bacteria from mold cultures
- ✓Good protein for muscle maintenance
- ✓Strong flavor means smaller portions satisfy
Best For
Storage
Keep well-wrapped in refrigerator for 3-4 weeks. The mold is intentional and safe. Store separately from other cheeses as mold can spread.
Serving Sizes
Frequently Asked Questions
Is the mold in blue cheese safe to eat?
Yes, blue cheese mold (Penicillium roqueforti or P. glaucum) is completely safe and gives the cheese its distinctive flavor. It's different from harmful molds on spoiled food.
Why is blue cheese so salty?
Salt is added during production for flavor, preservation, and to control mold growth. Blue cheese is one of the higher-sodium cheeses at about 1400mg per 100g.
Can pregnant women eat blue cheese?
Soft blue cheeses made from unpasteurized milk should be avoided during pregnancy due to Listeria risk. Pasteurized blue cheese or cooked blue cheese is generally safe.
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