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Blue Cheese: An Antimicrobial Superfood? Blue cheese is one of the most polarizing foods out there. Some people love it, while others can’t stand the thought of it. But regardless of your personal preferences, there’s no denying that blue cheese has some fascinating properties that make it worth closer examination. First off, let’s talk about what makes blue cheese blue. The blue (or green) veins that you see in the cheese are actually a type of mold. Specifically, they’re a strain of the mold Penicillium, the same genus of fungi that produces the antibiotic penicillin. In fact, blue cheese was discovered by accident when some cheese makers noticed that certain batches of their cheese had turned blue due to the presence of this mold. So, what does this all mean for blue cheese’s antimicrobial properties? Studies have shown that the Penicillium mold in blue cheese can help to resist harmful bacteria such as Listeria, Salmonella, and E. coli. This is likely due to the fact that the mold produces compounds known as penicillins and cephalosporins, which are both potent antibiotics. Of course, it’s important to note that these properties are not a guarantee that blue cheese will keep you from getting sick. Proper food handling and storage practices are still crucial to preventing foodborne illnesses. But it’s certainly intriguing to think that a food that’s often considered an indulgence could have some unexpected health benefits. Beyond its potential as an antimicrobial food, blue cheese has a lot to offer in terms of flavor and versatility. It can be crumbled over salads, melted into pasta dishes, or even used as a base for a tangy dip. And if you’re someone who’s on the fence about blue cheese, it’s definitely worth giving it a second chance. The sharp, tangy flavor can be an acquired taste, but once you’ve developed a fondness for it, it’s hard to go back. So, next time you’re at the cheese counter, don’t be afraid to give the blue cheese a try. Who knows, it might just become your new favorite superfood.

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