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Dairy Alchemy: Butter into Bleu Cheese

Answered on August 19, 2014
Created December 16, 2012 at 5:50 PM

So I'm really curious about this one. I've had a block of Kerrygold butter out on the counter, in a container, for about two weeks now. Probably should have used it up by now but simply have gotten around to it.

When I went to put it on my potatoes tonight, I noticed a distinctly bleu cheese smell coming from the container. When I looked in there were bits of mold in the butter. So, gross. Except, not really because I love bleu cheese.

Of course, I tried it.

And it tasted like a really soft, ripe and creamy delicious bleu. SO:

  1. What's going on here chemically? Did letting the butter sit out essentially make it into cheese?

  2. Okay to eat? (I tossed it already, but now I'm curious.)

Medium avatar

(3213)

on December 17, 2012
at 10:03 PM

Plus chopped walnuts on a steaming rib-eye steak

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 17, 2012
at 08:22 PM

I've mixed blue cheese and butter for a compound butter with some success! Yum!

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6 Answers

4
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 16, 2012
at 07:18 PM

Unless you know what you're doing with mold, you'll probably want to avoid it.

1
361e96d70d6d3b91d63f6ad975e60ab6

(840)

on December 17, 2012
at 09:48 PM

Cook with it and just cook it well.

1
Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on December 17, 2012
at 06:48 PM

See, and here I thought this question was going to be about making a compound butter -- where you take herbs, jams/jellies, or other flavors and blend them into softened butter. You wrap it in plastic wrap, roll it up into a log shape and twist the ends shut so it looks like an old-fashioned candy.

You can cut off "discs" of this butter and let it melt on top of a steak or pile of green beans broccoli, etc. YUUUUM. (The fruity butters are better for [grain-free] biscuits, pancakes, and stuff like that.) If you made one with crumbled blue cheese, that would be DIVINE on a steak.

Herb butter

Raspberry butter

Sorry I have no answers about your moldy butter! When in doubt, throw it out. (Like Matt said -- leave the culinary molding projects to the experts.)

Medium avatar

(3213)

on December 17, 2012
at 10:03 PM

Plus chopped walnuts on a steaming rib-eye steak

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 17, 2012
at 08:22 PM

I've mixed blue cheese and butter for a compound butter with some success! Yum!

0
Medium avatar

(3213)

on December 17, 2012
at 10:00 PM

Do you have blue cheese in your house, near the butter? If so, the mold spores got to your butter, if not, I wouldn't eat it raw, mold is a dangerous thing to experiment with.

I flavor my butter with blue cheese, by storing it on the same drawer in my fridge.

0
6f4425e3c7dc0efe60da531c5d991487

on December 16, 2012
at 08:58 PM

Awesome! Thanks for this post.
What was the ambient room temperature in your kitchen?

Sounds like you are probably already halfway there, but have you seen this simple DIY bleu cheese recipe? http://biology.clc.uc.edu/fankhauser/cheese/blue_cheese/blue_cheese.htm

At any rate, please keep us updated on your kitchen experiments.

0
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on December 16, 2012
at 07:11 PM

I ate cheese with mold on it once and puked the next 8 hours :'( .

1) It fermented or molded. 2) I would never, but since you're perfectly fine, maybe it might be perfectly fine to eat.

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