Blue cheese Roquefort, a variety of blue cheese, presented with a sprig of rosemary. (more) Why Is Blue Cheese Safe to Eat? Ask the Chatbot a Question More Actions Share Share Share to social media Facebook X URL https://www.britannica.com/topic/Why-Is-Blue-Cheese-Safe-to-Eat Feedback Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login). Feedback Type Select a type (Required) Factual Correction Spelling/Grammar Correction Link Correction Additional Information Other Your Feedback Submit Feedback Thank you for your feedback Our editors will review what you’ve submitted and determine whether to revise the article.

　　External Websites Ask the Chatbot a Question Written by The Editors of Encyclopaedia Britannica Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... The Editors of Encyclopaedia Britannica Last Updated: Sep 18, 2025 • Article History Table of Contents Table of Contents Ask the Chatbot Stilton. Roquefort. Gorgonzola. These are just some of the varieties of blue cheese known for their sharp, piquant flavor—a flavor that is produced by mold that has grown in the cheese. But isn’t mold dangerous? If so, why is blue cheese safe to eat? Some molds are indeed toxic and dangerous to consume, but many are not. The mold used to create blue cheese is safe to eat because the specific Penicillium mold strains used are generally nontoxic. These molds, which create the cheese’s distinctive bluish or greenish marbling, generate little to no mycotoxins, meaning they do not produce harmful ...(100 of 123 words)

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