Kamil Perry
Cheese is a versatile food item that is enjoyed by many. However, it has a tendency to develop mould due to excess moisture and inconsistent refrigeration temperatures. While mould on cheese may not always be harmful, it can negatively impact flavour and texture. Hard and semi-soft cheeses like Cheddar, Havarti, or Parmesan can be salvaged by cutting off the mouldy part, but fresh cheeses like Mozzarella, Ricotta, and cottage cheese should be discarded if mould is present, as mould can penetrate deeper into softer cheeses and affect their safety and taste.
| Characteristics | Values |
|---|---|
| Does American cheese get moldy? | Yes, all cheese can get moldy. |
| Reasons for mold | Too much moisture when storing cheese, inconsistent temperatures in refrigeration. |
| How to prevent mold | Store cheese properly, eat within a reasonable time frame. |
| What to do with moldy cheese | Cut off the moldy part and consume the rest, or throw it away. |
| Safety of eating moldy cheese | It is generally safe to eat moldy cheese, but it may negatively impact flavor and texture. |
| Exceptions | Fresh cheeses like mozzarella, ricotta, mascarpone, cottage cheese, and chèvre should be discarded if moldy. |
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What You'll Learn
How to prevent mould
Mould is an integral part of the cheesemaking process, and most moulds that grow on cheese will not make you ill. However, they can negatively impact the flavour and texture of the cheese. To prevent mould from growing on your cheese, try the following:
Store cheese properly
Storing cheese properly is one of the best ways to prevent mould. Cheese should be stored at the proper refrigerated temperature, in the crisper drawer, which will have consistent temperature and humidity. If you have a dedicated wine fridge, you can store cheese there, where the temperatures are less cold, which is better for the cheese.
Wrap cheese properly
The worst way to store cheese is in plastic wrap. Cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic. However, cheese should not be wrapped too loosely either, as it will dry out and harden. Cheese bags or cheese paper is the best way to store cheese, as it is porous and protects the cheese from air exposure while still allowing it to breathe. For cheeses that sweat a lot, replace the cheese, wax, or parchment paper each time you unwrap it. For soft cheeses, keep them sealed in their original containers.
Keep cheese fresh
Cheese is best when it's fresh, so try to buy cheese in small quantities so you only have to store it for a few days. Before you put it in the fridge, label your cheese with the type and the date you wrapped it.
Freeze cheese
If you don't plan to consume the cheese within its shelf life, consider freezing it. While freezing can alter the texture of some cheeses, it is an effective way to prevent mould growth. To freeze cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a resealable plastic bag, removing as much air as possible.
Keep cheese clean
Mould spores can be transferred to cheese via unclean utensils and hands. When cutting or handling cheese, use clean knives and hands to minimise the introduction of bacteria and mould spores. Handle cheese with food-grade plastic gloves or plastic wrap if possible, and ensure the surface you are cutting on is clean.
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Is it safe to eat mouldy cheese?
It is generally safe to consume mouldy cheese, as most of the time, you can simply cut off the mould and eat the rest of the cheese. However, this depends on the type of cheese and the extent of the mould growth. Hard cheeses, such as Parmesan, pecorino, aged cheddar, and Swiss cheese, have a low moisture content, which prevents mould from spreading. Therefore, it is usually safe to cut off the mouldy part and consume the rest. On the other hand, soft cheeses with high moisture content, such as ricotta, mascarpone, and chèvre, should be discarded if mouldy because the mould has likely penetrated deep into the cheese, altering its flavour and texture.
Mould is an integral part of the cheesemaking process, and many types of mould involved in cheesemaking are safe for human consumption. For example, blue-veined cheeses like Gorgonzola, Stilton, and Roquefort contain species of mould that are harmless to humans. Similarly, white-mold cheeses, such as Brie and Camembert, have a thick coating of edible mould. These moulds give the cheeses their distinctive flavours and textures.
However, it is important to note that not all moulds are safe to eat. Certain species of mould, such as Aspergillus flavus, can produce toxins that are harmful to humans. Therefore, if you are unsure about the type of mould on your cheese or if the mould covers a large area, it is best to discard the cheese entirely. Additionally, proper storage and timely consumption of cheese can help prevent mould growth.
In summary, while it is generally safe to consume mouldy cheese after removing the mouldy portion, it is crucial to consider the type of cheese and the extent of mould growth. Soft, moist cheeses with mould should be discarded, while hard cheeses with localised mould can be safely trimmed and consumed.
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How to salvage mouldy cheese
It is important to know how to handle mould on cheese to ensure you don't waste any edible parts. While mould is integral to the cheesemaking process, mouldy cheese can be safely eaten only in some cases. Here are some ways to salvage mouldy cheese:
Identify the type of cheese
Firstly, identify the type of cheese. Fresh soft cheeses like ricotta, mascarpone, mozzarella, chèvre, and other similar cheeses should be discarded as the damp environment allows the mould to penetrate deep into the cheese, negatively impacting its flavour.
Cut off the mould
If the cheese is of a harder variety, like aged Cheddar or Parmesan, you can simply cut off the mouldy part. Use a clean, sharp knife to cut at least a quarter of an inch around and below the mouldy spot. Be careful not to let the knife touch the mould and then clean the areas of the cheese to avoid cross-contamination. Once the mould is gone, treat the remaining cheese like a fresh block by resealing it tightly.
Store cheese properly
To prevent mould from growing on your cheese, it is essential to store it properly. Wrap the cheese in an airtight material, such as plastic wrap, to minimize exposure to air. You can also wrap it in special cheese paper or a layer of parchment paper. Label the type of cheese and the day you bought it. Store it in your crisper drawer, which will have a consistent temperature and humidity. Alternatively, you can store cheese in a dedicated wine fridge, where the temperatures are less cold, which is better for the cheese.
Use white vinegar
White vinegar is another powerful tool for mould removal. Dampen a clean cloth with white vinegar and wipe down the cheese.
It is important to note that while mould will most likely not make you sick, it could negatively impact the flavour and texture of the cheese. Therefore, it is best to prevent mould by storing cheese properly and consuming it within a reasonable timeframe.
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Best cheeses to avoid mould
While mould is an integral part of the cheesemaking process, it can be annoying when the cheese you have at home gets mouldy. To avoid this issue, you can opt for hard, long-aged cheeses such as:
- Parmesan
- Pecorino
- Aged Cheddar
- Aged Gouda
These cheeses are less likely to get mouldy because microorganisms that cause mould thrive in wet environments and are less active in dry ones. Therefore, mould will barely be able to penetrate the surface of these harder cheeses.
However, it's important to note that even these cheeses are not entirely mould-proof. If you notice any mould on your cheese, you can assess the situation and decide whether to cut off the mouldy part or discard the cheese entirely. Proper storage and consumption within a reasonable time frame can also help prevent mould from growing on your cheese.
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What to do with fresh mouldy cheese
Mould is an integral part of the cheesemaking process. Almost all cheese is, in some way, mould. However, fresh mould on cheese can be unsightly and unpleasant.
If you spot mould on your cheese, the first step is to assess the type of cheese. Fresh, soft cheeses like ricotta, mascarpone, chèvre, mozzarella, cream cheese, and similar varieties should be discarded. The damp environment means that the mould has likely penetrated deep into the cheese, negatively impacting its flavour and texture.
For harder, drier, and aged cheeses like Parmesan, pecorino, aged cheddar, and aged gouda, the mould can simply be scraped or cut away. The mould will not have penetrated as deeply into these cheeses, and the remaining cheese will still be safe to eat.
For semi-soft cheeses like Havarti, mild cheddar, Brie, or Port Salut, a thin layer of about a quarter of an inch should be cut away from any surface where mould is visible.
To prevent mould from growing on your cheese, proper storage is essential. Wrap the cheese in special cheese paper or parchment paper. Label it with the type of cheese and the date of purchase. Store it in your crisper drawer, which provides consistent temperature and humidity. Alternatively, a dedicated wine fridge is ideal for storing cheese, as the temperatures are less cold, which is better for the cheese.
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Frequently asked questions
Yes, American cheese can get moldy. All cheese can get moldy, but some types are less prone to it than others.
Cheese is a versatile item to keep in the refrigerator, but it has a tendency to get moldy. The common cause of moldy cheese is inconsistent temperatures in refrigeration and too much moisture when the cheese is being stored.
If your American cheese gets moldy, you can cut off the moldy part and consume the rest of the cheese. However, if the cheese is soft or fresh, like mozzarella, ricotta, mascarpone, or cottage cheese, it should be discarded as the mold will have penetrated deep into the cheese and negatively impacted its flavour.
In most cases, eating moldy American cheese is safe. The mold itself is unlikely to make you sick, but it could negatively impact the flavour and texture of the cheese. However, if you are pregnant or have a weakened immune system, it is recommended to seek guidance from a doctor.
To prevent American cheese from getting moldy, it is important to store it properly. Wrap the cheese in special cheese paper or parchment paper and label it with the type of cheese and the purchase date. Store it in a crisper drawer or a dedicated wine fridge to maintain consistent temperature and humidity levels.
