I'll let you know in the morning

had some very blue cheese I bought from the bargain bin the end of September.

it was strong but it tasted fine.

I think it's bad when they bottle it up....

Yes...I've seen it covered in thick, fuzzy mold before...yuck

goes from bad to worse.

How would you know! lol I like the stuff


Bryce

Follow your nose, lol.. From bad to worse? Have you not cut mold off to eat the cheese underneath?

Love me some blue cheese.

I remember getting a salad bar when I was a kid and gave the blue cheese a try. Reminded me of catfish stink bait. Fast forward about 20 years and I tried it again. Good with buffalo wings at least.

I did cut the thick mold off the 2 sides that had it , it was the right shade of blue so I wasn't too worried


jury is in , it was strong but good in my salad and I am here today and just fine so all good

this was a Roth Buttermilk Blue

but if you happen to find yourself driving at the junction of WIS 11 and 23 stop in at Roelli cheese , you want a curd yes that means a bag of curds , possibly a samich if your hungry and some Dunbarton blue.

if you're wondering what a Dunbarton is go south about a mile and a half on P and you can find out

well if you get over this way some time I'll buy the limburger samiches and the first round of beer.
and you can see if you have the taste for it.

Reminded me of the Hobbit! At the end of this clip Balin and Dwalin are pillaging the pantry and discussing Bilbo’s Bleu cheese. (Stating: “it’s gone blue!” “It’s riddled with mold!”).

I’m not big on cheese except mozzarella but I like the steak and blue cheese Campbells soup but it smells like old socks cooking for sure.

I do enjoy it as a dip for hot wings and also love Black and Bleu rib eye.

My great aunt and uncle ran the store in dunbarton years ago.

Man, where have these 2 things been all my life?

I also never heard of the steak and bleu cheese Campbells soup. I’m intrigued

A buddy of mine made some venison snack sticks with blue cheese mixed in. Fantastic! In my opinion, bettah than cheddah!

Moosetrot

I tried googling it but could not find it.

I did find this black and bleu steak recipe which sounds pretty dang good!! https://www.bigoven.com/recipe/black-and-blue-steak/2568737

Yes it can sour, you’ll know if it is, I don’t have this problem as it doesn’t last long enough.

That looks great!!! One of my fav restaurants Paci’s has a Bleu Flame pasta with steak that has something like that overtop the meat

cool , are you just across the line into the ILL state or way deep ?

I am not familiar with the soup part law dog speaks of

but

we get the fried onions and mushrooms ready , cut the blue cheese.
season the steaks with fresh ground pepper and kosher salt , then slap the steaks on the grill till rare or maybe pinch further , high hear sear that edge fat but middle is good and red yet.

then plate and put the blue cheese on to melt on the meat , oh the flavors are so good.

I'm not sure how blue cheese can get much worse. Lol

If it's blue, it's good, if it's fuzzy or any other color, just discard the bad part.

I can’t find it either must of went the way of the double noodle packet soup they had that was so good, it’s been a while since I had it the wife didn’t buy it much probably because of the smell. LOL

Lipton double noodle soup? They still have that here.

It's like asking if water can get wet.
Yup, it was wet to start with ....... same with blue cheese.
It was rotten to begin with !
Ol' friend used to say "You eat that ? ? Dang, I wouldn't mind to board you, you're easily satisfied".

Hard to beat a black n bleu burger at a local pub

That cheese can sure make a good push odor ingredient for a lure or bait. Fresh or aged with some mold or other things growing upon it.

I heard the same bacteria to make Limburger is the same bacteria found in body odor, primarily foot odor!!

… how’s it prepared? … never heard of such a thing

it's the secondary in foot odor

generally a half pound burger made with a higher concentration of Brisket ground
seasoned with Black and Tan seasoning a mix of black salt and black pepper and some other spices.
with bacon
on a brioche bun toasted
with melted blue cheese
served with a thin slice of red onion and BBq sauce

Our southern black and bleu burgers are different than the yankee ones. Here the burgers are grilled, then dipped in melted butter, then seasoned liberally with cajun blackened seasoning, then thrown back on the grill for a few minutes to blacken. Then bleu cheese is put on top, and generally another slice of cheese, either swiss or provolone. They are dressed with a mixture of mayo and creole mustard, lettuce and tomato. Except, I leave the nasty veggies off mine. They are very good!

Yotetrapper's description is how I like to do the rib eyes. Grill both sides to rare, then slather butter both sides and either Cajun spices or off the shelf blackened steak seasoning. Flip the steaks and repeat, then add bleu cheese crumbles and close the grill until 130ish temps. Pull and rest the steaks. They will reach 135 for a great steak.
Goes excellent with fresh crab.

I have liked blue cheese since I was a child. In the 60s I always wanted the Bleu cheese chip dip when we were at the store.
Don't have any experience with it going bad. Just about any cheese can be trimmed of the outer dried or moldy skin and still be good.