Frederic Melton
It's a common misconception that cheese with mould on it has gone bad and should be thrown away. In fact, many of the moulds involved in the cheesemaking process are desirable and contribute to the flavour and texture of the final product. For example, the thick white rind on Brie is a type of mould called Penicillium candidum. Harder, aged cheeses like Cheddar or Parmesan can have mould scraped away, and if the cheese is firm, soft mould can simply be cut off. However, mould can negatively impact the flavour of the cheese, so it's important to know how to handle it. Fresh soft cheeses like ricotta or mascarpone should be discarded if mould appears, as the damp environment means it is likely to have penetrated deep into the cheese.
| Characteristics | Values |
|---|---|
| White stuff on cheese | Calcium lactate, tyrosine or leucine crystals |
| Where is calcium lactate found? | Outside of a cheese, usually a cheddar |
| Where are tyrosine or leucine crystals found? | Inside of the cheese |
| Texture of tyrosine crystals | Hard and crunchy |
| Texture of calcium lactate | Softer, powdery or flaky |
| Types of cheese that have tyrosine or leucine crystals | Gouda, Cheddar, Gruyere, Parmigiano Reggiano |
| Types of cheese that have calcium lactate | Aged Gouda |
| What to do if there is mold on the cheese? | Assess the type of cheese first. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded. Soft cheeses like Brie or Port Salut should have mold cut away. Harder, aged cheeses like aged Cheddar or Parmesan can just have the mold scraped away. |
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What You'll Learn
- White spots on cheese can be calcium lactate, tyrosine or leucine crystals, not mould
- White mould on soft-rind cheeses like Brie or Camembert is safe to eat
- Harder, aged cheeses like Cheddar or Parmesan can have mould scraped away
- Black or grey mould is less desirable and more cheese should be cut away
- To avoid mould, buy long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda
White spots on cheese can be calcium lactate, tyrosine or leucine crystals, not mould
White spots on cheese can be calcium lactate, tyrosine, or leucine crystals, not mould. These crystals are a sign that your cheese is well-aged and will have a more developed flavour profile. Calcium lactate crystals are formed when lactic acid, produced by bacteria breaking down lactose in the cheese, interacts with calcium carbonate in the cheese over time. This process occurs during the aging process, so more crystals usually indicate a more mature ingredient.
Calcium lactate crystals are generally found on the outside of cheeses such as cheddars and will feel coarse to the touch. They will also be more engrained in the cheese than mould. To distinguish calcium lactate from mould, you can use a knife to scrape the surface of the cheese. If the white part flakes off, it is likely calcium lactate. Additionally, if the white spots are green or blue, they are definitely mould, as calcium lactate is always white.
Tyrosine and leucine crystals, on the other hand, are amino acids and will usually be found on the inside of the cheese. These crystals are the crunchy bits you might notice mid-bite and are most commonly found in Alpine-style cheeses such as Gruyère, as well as Goudas, cheddars, and even Camemberts and Bries.
While mould on cheese may not necessarily be harmful, it can compromise the intended flavour of the cheese. Therefore, it is important to distinguish between mould and calcium lactate crystals, which are a desirable sign of a well-aged cheese.
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White mould on soft-rind cheeses like Brie or Camembert is safe to eat
It is safe to eat white mould on soft-rind cheeses like Brie or Camembert. In fact, the white rind on Brie or Camembert is edible and is created during the cheesemaking process. This rind is known as "cat's fur" in the industry and is made of Penicillium candidum, a type of mould. The cheesemaker will pat down the mould, flip the cheese, and repeat the process to create the signature rind.
While it is safe to consume, it is important to note that mould can negatively affect the flavour of the cheese. Therefore, it is recommended to cut away about a quarter of an inch from any surface where mould is visible to ensure the best taste experience.
It is worth mentioning that not all moulds are safe to eat. While rare, certain types of mould, such as Aspergillus niger, which appears as dark black-grey mould, can be harmful. Additionally, mould that is both wet and mouldy or has an ammonia smell should be discarded.
To avoid mouldy cheese, it is best to store cheese properly and consume it within a reasonable timeframe. Harder, aged cheeses like Cheddar or Parmesan can have mould scraped away, while fresh soft cheeses like ricotta or mascarpone should be discarded if mouldy.
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Harder, aged cheeses like Cheddar or Parmesan can have mould scraped away
It is common to find mould on cheese, and it is not always harmful. However, it is essential to know how to deal with it. Harder, aged cheeses like Cheddar or Parmesan can have mould scraped away.
Firstly, it is important to understand that not all white substances on cheese are mould. For instance, calcium lactate, which is usually found on the outside of Cheddar cheese, is not mould. It is slightly soft and can be powdery or flaky. On the other hand, tyrosine crystals, which are found on the inside of cheese, are hard and crunchy.
If you find mould on your hard cheese, you can simply cut or scrape it off. Make sure to cut about an inch around and below the mould spot. However, if you find black or grey mould, it is recommended to cut away more of the cheese to ensure that any affected parts are removed.
To avoid mouldy cheese, consider buying long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, or aged Gouda. These cheeses are less likely to mould since they age for 18 months or longer.
Remember, while most moulds are not harmful, they can negatively impact the flavour and texture of the cheese. Therefore, it is always best to store your cheese properly and consume it promptly to enjoy its intended taste and quality.
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Black or grey mould is less desirable and more cheese should be cut away
While mould is an integral part of the cheesemaking process, mould that grows on cheese that has been stored for a long time may compromise its taste. Black or grey mould, in particular, is less desirable. While it may not be toxic, it will negatively impact the flavour of the cheese. Therefore, more cheese should be cut away to remove any parts that might be affected.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means that the mould has likely penetrated deep into the cheese. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
To prevent mould from growing on your cheese, it is important to store it properly and consume it within a reasonable timeframe. Wrap the cheese in special cheese paper or parchment paper, label it with the type of cheese and the date of purchase, and store it in your crisper drawer, which maintains a consistent temperature and humidity. Alternatively, store it in a wine fridge, where the temperatures are less cold, which is better for the cheese.
Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are the least likely to mould. These cheeses age for 18 months or longer, so they are a good option if you want to avoid the mould issue as much as possible. However, remember that mould is not always undesirable. In fact, in many ways, cheese is mould. The distinct deliciousness and texture of cheese are often due to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feast on the proteins and sugars present in milk.
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To avoid mould, buy long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda
Cheese is a delicious and versatile food, but it can be tricky to store. One of the challenges of keeping cheese is preventing mould from growing on it. Mould can not only be unappetising but can also negatively affect the flavour of the cheese. While mould is an integral part of the cheesemaking process, the mould that grows on cheese in your fridge is usually undesirable.
To avoid the hassle of mouldy cheese, it is recommended to buy long-aged, hard cheeses such as Parmesan, pecorino, or aged Gouda. These types of cheeses are less susceptible to mould growth due to their hardness and low moisture content. Parmesan, pecorino, and aged Gouda are all cheeses that are typically aged for 18 months or longer, which makes them less prone to mould issues.
Hard cheeses, in general, are less penetrable by mould due to their low moisture content. This means that if mould does appear on the surface, it can often be safely scraped off without affecting the rest of the cheese. On the other hand, soft cheeses with high moisture content, such as ricotta, mascarpone, and mozzarella, should be discarded if mould is present, as the mould is likely to have penetrated deep into the cheese.
Aged cheeses like Parmesan, pecorino, and aged Gouda are not only less prone to mould but are also known for their distinct and complex flavours that develop during the ageing process. These cheeses often have crystals that form during ageing, adding a satisfying crunch and intense flavour.
In summary, buying long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda is a great way to avoid the issue of mouldy cheese. These cheeses are less likely to develop mould and can be safely enjoyed even if a small amount of surface mould appears. Proper storage practices, such as wrapping the cheese in wax or parchment paper and then in aluminium foil or plastic wrap, can further help prevent mould growth and maintain the quality of the cheese.
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Frequently asked questions
If there is soft white mold on the cheese, it is probably mold and can be cut off. Harder, aged cheeses like Cheddar or Parmesan can have the mold scraped away. However, fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded.
The white stuff on your cheese could be calcium lactate, which is usually found on the outside of a cheese, or tyrosine or leucine crystals, which will be on the inside.
Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are least likely to get mold.
While it is not recommended to eat moldy cheese, it is unlikely to make you ill. Your stomach acid will kill the mold spores.
