Patrick Oconnell
Cheese is a beloved dairy product with a wide variety of types and flavours. It is made through a process that involves mould, and it can also be a part of the cheese ageing process. But what happens when you buy a block of cheese and discover mould growing on it? Does aged cheese get mouldy? This is a common question, and the answer is yes, aged cheese can get mouldy. Mould can be safely cut off harder, aged cheeses like Parmesan or aged Cheddar without causing harm. However, it is important to note that the type of mould and the depth of penetration should be considered. White, fuzzy mould with a green tinge can be cut off without impacting the flavour, while black or grey mould may require more extensive trimming. Proper storage and consumption within a reasonable timeframe are crucial to preventing mouldy cheese.
| Characteristics | Values |
|---|---|
| What to do with moldy cheese | Most of the time, you can simply cut off the moldy part of the cheese and consume the rest. However, if the cheese is extremely wet, fresh cheese like mozzarella, ricotta, cream cheese, or chèvre, it is recommended to discard it. |
| How to prevent cheese from molding | Buy cheese fresh, store it properly, and consume it within a reasonable time frame. Cheeses that age for 18 months or longer are least likely to mold. |
| Types of mold | White, fuzzy mold tinged with green can be cut away without impacting flavor. Black or gray mold is less desirable and more of it should be cut away to remove any cheese that might be impacted. If the cheese is moldy and wet or smells of ammonia, it should be discarded. |
Explore related products
What You'll Learn
How to prevent mouldy cheese
Mould is an integral part of the cheese-making process, and most of the time, it can simply be cut off. However, if you want to avoid mouldy cheese, there are a few things you can do. Firstly, choose long-aged, hard cheeses such as Parmesan, pecorino, aged Gouda, and older cheddars. Cheeses that age for 18 months or longer are the least likely to mould.
Secondly, store your cheese properly. Exposure to air is one of the most significant factors in accelerating the deterioration of cheese. When cheese is left exposed to oxygen, it dries out and becomes more susceptible to mould growth. To prevent this, wrap your cheese tightly in an airtight material, such as plastic wrap or cheese storage paper, to minimise exposure to air. You can also add a layer of aluminium foil for an extra barrier.
Another way to store cheese is to use a vacuum sealer. Minimise contact with your hands as trace amounts of bacteria can encourage mould growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling your cheese. Slice off only what you need and keep the rest untouched. You can also invest in a reusable cheese storage bag or wrap it in parchment paper designed for cheese preservation. These options allow the cheese to breathe while still protecting it from excessive moisture or air exposure.
Finally, store your cheese in a place with consistent temperature and humidity, such as a wine fridge or a crisper drawer.
The Mystery of Government Cheese for Low-Income Families
You may want to see also
What to do if you find mould on your cheese
Mould on cheese is a common issue, and it's important to know how to handle it to avoid wasting food. Firstly, it is crucial to assess the type of cheese and the extent of mould growth. Harder, aged cheeses like Cheddar or Parmesan can be salvaged by scraping or cutting away the mouldy parts. The mould on these cheeses typically does not penetrate deep into the cheese, so removing it ensures the cheese is safe to consume. However, for soft cheeses like Brie or Camembert, more extensive mould growth is likely, and it is recommended to cut away at least a quarter of an inch from any surface with visible mould.
If the cheese is a fresh, soft variety, such as ricotta, mascarpone, or chèvre, it is best to discard the entire product. The damp environment in these cheeses allows mould to thrive and penetrate deeply, significantly altering the flavour and texture. Similarly, if the cheese is wet or has an ammonia smell, it should be thrown away. Black or grey mould on any type of cheese is also less desirable and may require removing a larger portion of the cheese to ensure no affected areas remain.
To prevent mouldy cheese, proper storage is essential. Wrap the cheese in special cheese paper or parchment paper and label it with the type and purchase date. Store it in the crisper drawer of your refrigerator, which provides consistent temperature and humidity control. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is better for cheese preservation.
While finding mould on cheese can be disappointing, it is important to remember that mould is an integral part of the cheesemaking process, and many varieties of cheese are characterised by their mould content. Proper storage and timely consumption are the best ways to prevent and manage mould growth on cheese, ensuring that your cheese remains safe and tasty!
How Blood and Cheese Were Finally Caught
You may want to see also
Safe mould vs unsafe mould
Mould is an integral part of the cheesemaking process. While mould on cheese may look unappetising, it is rarely dangerous. In fact, most of the time, you can simply cut off the mouldy part and eat the rest of the cheese. However, there are some types of mould that are unsafe to consume, even in small quantities.
Safe mould
The presence of safe mould on cheese depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould is visible because the damp environment allows the mould to penetrate deep into the cheese. The mould may not be toxic, but it will negatively impact the flavour. Semi-soft cheeses like Havarti or mild cheddar are also susceptible to mould because they provide a moist environment for microorganisms to thrive.
On the other hand, harder, aged cheeses like cheddar or parmesan can be salvaged by scraping off the mould. The mould roots are unable to penetrate the surface of these hard, dry cheeses. White, fuzzy mould, tinged with green, can be safely cut away without affecting the flavour.
Unsafe mould
Black or dark grey (Aspergillus niger) mould is less desirable and should be discarded. Any mouldy cheese that smells of ammonia or is both mouldy and wet should also be thrown away.
Subway's Italian Herbs and Cheese: Gone for Good?
You may want to see also
Explore related products
Why does cheese get mouldy?
Cheese is a dairy product with a wide range of varieties and a diverse global presence. While cheese is a beloved food item, it is also susceptible to mould growth, which can be a cause for concern for consumers. Mouldy cheese is a common issue faced by many, and understanding why this occurs is essential for ensuring food safety and preserving the quality of cheese.
Firstly, it's important to recognize that mould plays a significant role in the cheesemaking process. Certain types of mould are intentionally introduced during cheese production to develop the distinct flavours and characteristics of specific cheese varieties. This process is carefully controlled by cheesemakers to create desirable outcomes. However, when mould appears on cheese during storage or after purchase, it becomes a matter of concern.
The primary reason cheese gets mouldy is due to the presence of microorganisms in the environment. Mould spores are ubiquitous, and when cheese is exposed to these spores, they can settle and begin to grow under favourable conditions. Moisture plays a crucial role in mould development, as microorganisms thrive in wet environments. Therefore, the moisture content of cheese significantly influences its susceptibility to mould growth. Soft and semi-soft cheeses with higher moisture content are more prone to mould because the spores can penetrate deeper into the cheese. On the other hand, hard and long-aged cheeses, such as Parmesan or aged Cheddar, have lower moisture content, making it more challenging for mould to establish and limiting its growth to the surface.
Additionally, the storage conditions of cheese also contribute to mould formation. Improper storage, such as leaving cheese in a damp or humid environment, can accelerate mould growth. Mould spores can quickly spread and colonize the cheese surface if the storage area is not clean and dry. Furthermore, failing to consume cheese within a reasonable timeframe can increase the likelihood of mould development.
While mould on cheese may be aesthetically unappealing and undesirable, it is important to note that consuming cheese with small amounts of mould is generally not harmful. The stomach's acidic environment can kill mould spores, reducing the risk of negative health effects. However, it is always recommended to exercise caution and assess the extent of mould growth before deciding to cut off the mouldy portion or discard the cheese entirely. Proper storage practices and timely consumption are the best ways to prevent and manage mouldy cheese.
Aged Cheese: Does Time Improve Flavor?
You may want to see also
What types of cheese are less likely to get mouldy?
Mould growth on cheese depends on the type of cheese and how it is stored. Harder, drier, and saltier cheeses such as Parmesan, pecorino, aged gouda, and long-aged cheddar are less likely to get mouldy. This is because microorganisms like mould thrive in wet environments and are less active in dry ones. Therefore, mould roots will barely be able to penetrate the surface of hard, salty cheeses. On the other hand, fresh, soft, and moist cheeses such as mozzarella, ricotta, mascarpone, chèvre, and cream cheese are more susceptible to mould growth.
To prevent mould growth, it is important to store cheese properly and consume it within a reasonable timeframe. Wrapping cheese in special cheese paper, parchment paper, or storing it in a wine fridge can help maintain consistent temperature and humidity levels, reducing the risk of mould.
It is worth noting that while mould on cheese may be unappetizing, it is usually not toxic. In many cases, mould can be safely cut or scraped away, especially from hard, aged cheeses. However, if the cheese has black or grey mould, it is recommended to cut away a larger portion to ensure no impacted cheese remains. Additionally, mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
Ultimately, the best way to avoid mouldy cheese is to choose long-aged, hard cheeses and practice proper storage and handling.
Mac and Cheese Mess: Removing Stains from Clothes
You may want to see also
Frequently asked questions
Mouldy cheese is generally safe to eat if the mould is scraped off. However, if there is too much mould, or the cheese is wet or smells of ammonia, it should be discarded.
To prevent mould from growing on your cheese, store it properly and eat it within a reasonable time frame. Harder, aged cheeses like Cheddar, Parmesan, pecorino, and Gouda are the least likely to get mouldy.
Mould is an integral part of the cheese-making process. Almost all cheese is, in itself, mould.
The amount of mould that needs to be cut off depends on the type of cheese. Harder, drier cheeses like Parmesan or aged Cheddar will not be as affected by mould as softer cheeses like Havarti or mild Cheddar. Black or grey mould should be more extensively cut away.
