Mold In Cheese: What's The Real Story?

Cheese is a beloved dairy product enjoyed by many, but it can be a little tricky to navigate when it comes to mold. So, are all kinds of cheese moldy? The short answer is no. While it's true that mold plays a crucial role in the production of certain cheeses, not all cheeses are made with mold, and those that are use specific kinds of mold in a controlled manner. Natural or healthy mold is intentionally added to particular cheeses during their production, contributing to their unique flavor, texture, and appearance. On the other hand, spoiled mold is the uninvited guest that shows up on your cheese, indicating spoilage and potential health risks.

Natural vs spoiled mould

Not all mould is created equal. There are two types of mould: natural and spoiled.

Natural Mould

The natural or healthy kind of mould is required to make certain kinds of cheeses during their production process. According to Healthline, cheese mould is a fungus that grows on cheeses either intentionally or unintentionally. It is used as an additive to some cheeses to produce certain effects. For example, the white mould on brie and camembert serves as a rind to protect and mellow the cheese. Some of the most common mould types include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum.

Spoiled Mould

The spoiled kind is the one people are most familiar with, as it grows on the surface of foods and usually appears as a fuzzy green, black, blue, white, or grey colour. This type of mould suggests spoilage because it not only changes the appearance of the food but also its smell, giving off a sour or "off" odour. This type of mould typically grows on food that has been left too long in the fridge.

How to Identify and Handle Mould

It is important to distinguish between natural and spoiled mould on cheese. Natural mould is safe to consume and contributes to the aroma, flavour, and texture of the cheese. On the other hand, spoiled mould can be dangerous and should be discarded. Spoiled mould will negatively impact the flavour and texture of the cheese and may release toxins that can be harmful to the body. However, it is worth noting that most mould is not going to hurt you, and it is safe to cut off the mouldy part of the cheese and consume the rest, especially with harder cheeses.

Safe to eat mouldy cheese?

Mould is an important part of the cheesemaking process and is used to make certain cheeses such as Brie, Blue Cheese, and Camembert. However, not all moulds are created equal, and some can be dangerous. So, what should you do if you find mould on your cheese?

Firstly, it's important to understand that mould is a living organism, and it will continue to grow and spread in your fridge. While most moulds won't hurt you, they can negatively impact the flavour and texture of the cheese. The longer you leave the cheese, the more likely it is that the mould will spread and affect the taste. Therefore, it's best to buy only what you can eat within a week to avoid this issue.

If you do find mould on your cheese, the safest approach is to avoid eating any questionable mould and to discard the entire cheese if it is a fresh, high-moisture variety such as ricotta, queso fresco, cream cheese, or mozzarella. These types of cheeses are soft and porous, allowing the mould to penetrate easily and spread throughout the cheese.

On the other hand, if you find mould on a semi-hard or hard cheese, such as Cheddar, Gruyère, or Parmesan, it is usually safe to cut off the mouldy part and consume the rest of the cheese. This is because the mould is less likely to have penetrated deep into the cheese due to the lower moisture content. However, it's important to cut off a generous amount of cheese around and below the mouldy spot to ensure you've removed all potentially affected areas.

It's worth noting that your tolerance for eating mouldy cheese may also depend on your personal preference. If the idea of eating mould makes you feel uncomfortable, it's probably best to discard the cheese entirely, as suggested by Rich Morillo, a certified cheese professional.

In conclusion, while some mouldy cheeses are safe to eat, it's important to use your best judgment and follow safe food handling practices. When in doubt, it's always better to be cautious and discard the cheese rather than risk potential health hazards.

How to store cheese

Cheese is a dairy product with a long shelf life, but it does need to be stored correctly. Here is a guide on how to store cheese to keep it fresh and tasty.

Firstly, it is important to note that cheese should be stored in the refrigerator, at around 35 °F/4 °C. This will ensure that the cheese remains fresh for as long as possible.

When storing cheese, it is best not to use plastic wrap. Plastic wrap cuts off the air supply, which can suffocate the cheese, leading to undesirable flavours and textures. Plastic wrap also traps in moisture, which can cause the cheese to become slimy and mouldy. Instead, use specialty cheese paper, or parchment paper, and then place the wrapped cheese in a Ziploc bag, ensuring that some air remains in the bag. This will provide the correct level of airflow and humidity to keep the cheese in optimal condition.

Different types of cheese have different shelf lives. Fresh cheeses, such as ricotta, should be consumed within 1-3 days of opening. Aged cheeses, like Gruyère, can last for 3-6 weeks, and blue cheeses, like Stilton, will typically last for 1-2 weeks. It is important to check the cheese regularly for any signs of mould. If mould is found, simply scrape it off; this will not affect the taste or safety of the cheese. However, if fresh cheese becomes mouldy, it is best to discard it.

To prolong the life of your cheese, you can try placing a small amount of vinegar onto a cheesecloth or paper towel before storing the cheese. The vinegar will act as a barrier against mould and will not affect the taste of the cheese.

Different types of mould

While some people might be squeamish about mould, it is an essential part of the cheesemaking process. Most cheeses owe their unique flavours and textures to the action of mould, bacteria, and other microorganisms on the proteins and sugars present in milk. Mould is added to cheese to give it flavour, and different types of mould are used to create different types of cheese.

There are two main types of mould-ripened cheeses: internally ripened and externally ripened. Blue cheese is an example of an internally ripened cheese, with mould growing inside the cheese. To make this type of cheese, Penicillium roqueforti mould is added to the milk during the cheesemaking process. Oxygen is necessary for the mould to grow, so the cheese wheels are pierced with a long, thick needle during ageing. This allows oxygen to enter the cheese and enables the mould to grow throughout the interior, creating the characteristic blue veins.

Externally ripened cheeses, on the other hand, develop mould on their exterior. Brie, Camembert, Trillium, and Little Lucy Brie are examples of this type of cheese. These cheeses are inoculated with Penicillium candidum, the mould responsible for the white rind that forms on the surface. The cheesemaker carefully tends to this mould, patting it down and flipping the cheese over to ensure even growth. This mould not only gives the cheese its distinctive appearance but also contributes to its creamy texture and savoury flavour.

In addition to these two main types, there are numerous other moulds that can be found on natural rinds of cheese. These moulds can range in colour from brown, yellow, red, orange, grey, white, and blue, and they impart a strong flavour and aroma to the cheese.

While most moulds on cheese are harmless, there are a few types that can be harmful, such as Aspergillus niger, a dark black-grey mould. It is important to note that while mould is an integral part of the cheesemaking process, unwanted mould can sometimes grow on cheese that has been stored for too long or improperly. This type of mould can negatively impact the flavour and texture of the cheese and may need to be cut off or discarded.

How is cheese made?

While not all cheeses are mouldy, microorganisms like mould are what makes cheese, well, cheese. The first step in cheesemaking is collecting milk from dairy farms. The milk is then filtered, standardised (adding in more fat, cream or protein), and pasteurised.

Next, good bacteria or "starter cultures" are added to the milk. The starter cultures ferment the lactose, milk's natural sugar, into lactic acid. This process helps determine the cheese's flavour and texture. Rennet is then added to the milk, causing it to gel and separate into curds (the solids) and whey (the liquid). The curds are cut, stirred, and heated to release the whey. The curds are then salted and pressed into a form or hoop, and the cheese is aged for days, months, or years.

The type of milk, bacteria, and ageing process used will determine the final product. For example, Swiss cheese uses one type of culture, while Brie and Blue use others. Cow's milk is commonly used to make cheese, but sheep's milk, goat's milk, and even buffalo milk can also be used. Fresh cheeses like feta, ricotta, or fresh mozzarella spend little to no time ageing, while harder cheeses like Asiago and Parmesan are aged for longer.

Frequently asked questions