Does anyone have any thoughts on whether blue cheese can go bad, and if so, what that might look like, and how long it might take?
Blue cheese is, in a sense, milk that's gone bad. (May the food gods forgive me for such a heretical thought!) And we've all seen cheese that's gone bad, from high water-content cheeses like cream cheese, to lower moisture-content cheese like mozzarella and the other plastic-textured cheeses such as Jarlsberg.
Most of those cheeses seem to go "bad" by picking up mold. In blue cheese, the blue veins are mold, as I recall, so perhaps it's harder for other molds to colonize the blue cheese. But what about other microorganisms, like yeasts or fungi or bacteria?
Anyone have any knowledge of this stuff?