Dairy & Eggs
Crumbled Blue Cheese Conversion
Crumbled Blue Cheese weighs 135g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 135.0 g | 4.76 oz |
| 1/2 cup | 67.5 g | 2.38 oz |
| 1/4 cup | 33.8 g | 1.19 oz |
| 1 tbsp | 8.4 g | 0.30 oz |
| 1 tsp | 2.8 g | 0.10 oz |
| 100 g | 100.0 g | 3.53 oz |
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Crumbled blue cheese weighs 135 grams per cup, and its signature blue-green veining and pungent flavor come from a specific mold culture (most commonly Penicillium roqueforti or a related species) deliberately introduced during cheesemaking — a controlled, intentional process, not an accident or contamination, despite the visual similarity to mold you'd want to avoid on other foods.
This is exactly why the standard food-safety rule for surface mold on hard cheese (cut away an inch around it and the rest is fine) doesn't apply the same way to blue cheese — the mold here is woven throughout the cheese's interior by design, not just growing on the surface, so it's meant to be eaten as part of the product rather than removed.
Different blue cheese varieties (Roquefort from France, Gorgonzola from Italy, Stilton from England, among others) each use a somewhat different mold strain and production method, giving genuinely distinct flavor profiles from sharp and salty to creamier and milder — treating "blue cheese" as one uniform product undersells how much real regional and production variation exists within the category.
A tightly wrapped or resealed container helps limit how much of its distinctive aroma spreads to other items in the fridge, a genuine practical consideration given how pungent it can be.
A wedge salad, iceberg lettuce topped with blue cheese, bacon, and tomato, is a classic American steakhouse starter relying on blue cheese's assertive flavor to anchor the whole dish.
A blue cheese dressing or dip, blending crumbled cheese with mayonnaise or sour cream, buttermilk, and seasoning, is one of its most common American uses, especially paired with buffalo wings, where its cooling richness balances the sauce's heat.
It pairs classically with a ripe pear or fig, a combination found across many cheese boards, where the fruit's sweetness balances blue cheese's sharp, salty intensity.
Frequently asked questions
Is the blue mold in blue cheese safe to eat?
Yes — it's a specific, deliberately introduced mold culture (commonly Penicillium roqueforti) used intentionally in production, distinct from harmful contaminant molds, and it's meant to be eaten as an integral part of the cheese, not scraped away.
Are Roquefort, Gorgonzola, and Stilton all the same thing?
No — they're distinct blue cheeses from different countries and traditions (France, Italy, and England respectively), each using somewhat different mold strains and production methods, resulting in genuinely different flavors and textures despite all falling under the general "blue cheese" category.
Why is blue cheese so pungent compared to other cheeses?
The mold culture breaks down fats within the cheese during aging in a way that produces particularly strong, sharp flavor compounds — a more intense version of the same basic aging process that mellows or sharpens other cheeses, but taken further here by design.
Can pregnant women eat blue cheese?
Standard US food-safety guidance generally advises caution with soft, mold-ripened cheeses during pregnancy due to listeria risk, though this varies by whether the cheese is pasteurized — checking current guidance and a product's pasteurization status is the safer approach rather than assuming all blue cheese is equally risky.
Does the 135g figure apply to all blue cheese varieties?
It's a reasonable working average for crumbled blue cheese generally, though moisture content genuinely varies between a creamier variety like Gorgonzola and a firmer, more crumbly one like a well-aged Stilton, which could shift the figure slightly.