Penicillin, Blue Cheese, and You

Want to hear a tragic love story? You’re in luck. First, let me give you a little background on this love triangle.

Me + Penicillin
When I was a young babe, the docs gave me penicillin and I more or less broke out in HELLA hives. My parents said, “OKAY NEVER AGAIN.” Now the only burden I have because of that incident is just writing down ‘PCN’ on my medical forms under “allergies.” [Full disclosure, I can’t spell penicillin without my phone so… there’s that.]

Me + Blue Cheese
Blue cheese and I were not friends for most of my life. In my mind, cheese should not be blue and… is it suppose to smell like that? Needless to say, our love slowly grew. It all started at Hi-Dive Lounge when they concocted their Jalapeño Dusted Potato Chips. It was, something from another dimension and I found myself asking for more blue cheese dressing. What had I become? From there, our love blossomed. Salads, eggs, grilled cheese– we were falling in love. But then I wondered… was it too good to be true?

For those of you that don’t know, blue cheeses are injected with a penicillin culture, creating the blue veins so commonly associated with the cheese. So, could I get sick from my newfound love for blue cheese? DUN DUN DUN.

The answer? No. From my trusty new friend at, Dr. Douglas Johnston told me that the antibiotic PCN is made of the fungus Penicillium chrysogenum, which is different from blue cheese, which is made from Penicillium roqueforti. SO, it’s all good in the hood! Us PCN allergy folk can gorge ourselves to our heart’s content. HUZZAH!


blue cheese, cheese, blog, penicillin, allergies, allergy

Photo by CookBookMan17/