Patrick Oconnell
While mould is an integral part of the cheesemaking process, finding mould on your cheese can be worrying. Mouldy cheese, like all other mouldy foods, should be thrown away. However, it is unlikely to make you sick, and your stomach acid will kill the spores in the mould before they can affect you. Harder, drier cheeses like Manchego are less susceptible to mould as microorganisms thrive in wet environments. However, mould can still grow on Manchego, and it is important to know how to handle it to avoid wasting food.
| Characteristics | Values |
|---|---|
| Mold on Manchego Cheese | Blue mold can grow on Manchego cheese |
| Eating Moldy Cheese | It is not recommended to eat moldy cheese, but it is unlikely to make you sick unless it is thickly coated in mold |
| Mold Prevention | Store cheese properly and eat within a reasonable timeframe to prevent mold |
| Mold on Hard Cheeses | Hard, long-aged cheeses like Parmesan or aged cheddar are less likely to mold |
| Mold on Soft Cheeses | Soft cheeses like ricotta, mascarpone, or chèvre should be discarded if moldy as the mold will have penetrated deep into the cheese |
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What You'll Learn
Blue mold can grow on Manchego cheese
The growth of blue mold on Manchego cheese can be attributed to the environment in which the cheese is stored. Manchego cheese is a semisoft cheese, and microorganisms that cause mold thrive in moist environments. Therefore, improper storage of Manchego cheese can create favorable conditions for blue mold growth.
To prevent blue mold growth on Manchego cheese, proper storage is essential. Manchego cheese should be wrapped in special cheese paper or parchment paper. It should then be labeled and stored in the crisper drawer of the refrigerator, which provides consistent temperature and humidity control. Alternatively, a dedicated wine fridge can be used to store Manchego cheese, as the slightly higher temperature is better for the cheese.
If blue mold is discovered on Manchego cheese, it may be possible to salvage the cheese by cutting away the affected portions. The depth of mold penetration depends on the moisture level of the cheese, so it is crucial to assess the extent of mold growth before deciding whether to discard or salvage the cheese. As a general rule, it is recommended to cut away at least a quarter of an inch from the surface where mold is visible.
While blue mold on Manchego cheese may not be dangerous, it is important to practice caution and assess the mold situation before consuming any moldy cheese. Proper storage and handling of Manchego cheese can help prevent blue mold growth and ensure the cheese remains safe and flavorful.
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How to prevent mold on Manchego cheese
While mould is an integral part of the cheesemaking process, it can negatively impact the flavour and texture of the cheese. To prevent mould from growing on Manchego cheese, follow these steps:
Buy Fresh Cheese
Buy your Manchego cheese fresh and consume it within a reasonable timeframe. The longer you keep cheese, the more likely it is to develop mould.
Store Cheese Properly
Proper storage is crucial in preventing mould growth. Wrap the Manchego cheese in special cheese paper or parchment paper. Label the wrapper with the type of cheese and the date of purchase. Store it in the crisper drawer of your refrigerator, which provides a consistent temperature and humidity level. Alternatively, a dedicated wine fridge is an excellent option for cheese storage, as the temperature is less cold and more suitable for cheese.
Choose Long-Aged, Hard Cheeses
Opt for long-aged, hard cheeses like Manchego. Cheeses that age for 18 months or longer are less prone to mould. Hard cheeses like Manchego have a lower moisture content, making it more challenging for mould to penetrate the surface and grow.
Regularly Inspect and Cut Off Mould
Regularly inspect your Manchego cheese for any signs of mould. If you spot any, cut off the mouldy portion, ensuring you remove a sufficient amount to eliminate any mould roots. The texture of Manchego cheese makes it easier to cut off mould without sacrificing too much cheese. Remember to use clean utensils and cutting boards to prevent the spread of mould spores.
By following these steps, you can effectively prevent and manage mould growth on your Manchego cheese, ensuring that you can enjoy its smooth, creamy, and buttery characteristics without worry.
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How to store Manchego cheese
Manchego cheese is susceptible to blue mold growth. Mold is an integral part of the cheesemaking process, and while most types of mold will not make you sick, they can negatively impact the flavor and texture of the cheese. To prevent mold from growing on your Manchego cheese, proper storage is key.
First, it is important to buy cheese that is fresh and has no signs of mold growth. When you get home, you can store the Manchego cheese in your crisper drawer, which will provide a consistent temperature and humidity level. Alternatively, if you have a wine fridge, you can store the cheese there, as the slightly higher temperature is better for the cheese. Wrap the cheese in special cheese paper or parchment paper before placing it in the drawer or fridge. Label the cheese with the type and the date of purchase so you can keep track of how long you've had it.
If you notice mold on your Manchego cheese, you can try to salvage it by cutting off the moldy parts. The amount you'll need to cut off will depend on the type of cheese and how far the mold roots have penetrated. For Manchego cheese, cut off at least a quarter of an inch around all surfaces where mold is visible. Remember that mold grows roots like a houseplant, so the roots may have grown deeper than what is visible on the surface. If the cheese is covered in a thick layer of mold, it is best to discard it entirely, as the flavor will likely be negatively impacted.
To minimize the chances of mold growth, opt for long-aged, hard cheeses like Parmesan, pecorino, aged gouda, or older cheddars. Cheeses that have been aged for 18 months or longer are the least likely to mold.
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What to do if you see mold on Manchego cheese
While mould is an integral part of the cheesemaking process, finding mould on your cheese can be alarming. However, there is no need to panic if you spot mould on your Manchego cheese, as it is unlikely to make you sick. Your stomach acid is strong enough to kill any spores in the mould before they can affect you. Nevertheless, mould can negatively impact the flavour and texture of the cheese, so it is important to know how to handle it.
Firstly, assess the type of cheese. Manchego cheese is a hard, salty cheese, which means that mould roots will likely remain close to the surface and can be cut off without impacting the rest of the cheese. Simply cut off at least a quarter of an inch from any surface where mould is visible and discard it. Then, you can safely eat the rest of the cheese.
On the other hand, if you are dealing with a fresh, soft cheese, it is best to discard the entire product, as the damp environment allows mould to penetrate deeper into the cheese, altering the flavour. This advice applies to cheeses like ricotta, mascarpone, and chèvre.
To prevent your Manchego cheese from developing mould, proper storage is key. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer, which provides consistent temperature and humidity. Alternatively, you can store it in a dedicated wine fridge, where the warmer temperature is actually better for the cheese.
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Types of mold that grow on cheese
While it is true that mould is an integral part of the cheesemaking process, it is also a common food safety concern. Most of the time, if you see some mould, you can cut it off, especially if you're working with a harder cheese. However, it's important to note that mould can negatively impact the flavour and texture of the cheese it's growing on.
Types of mould that grow on cheese
Moulds are typically applied to the outside of the cheese to form a crust. There are many different kinds of moulds, and some of the most common types include:
- Penicillium (P.) Roqueforti: This type of mould is commonly found on blue-veined cheeses and has a blue-green colour. It grows fast and has a strong blue flavour.
- Penicillium (P.) Glaucum: This mould is used in the production of French cheeses like goat cheese.
- Penicillium (P.) Candidum: This mould is perfect for thin rinds in Brie and Camembert. It can be used on its own or combined with other Penicillium Candidum strains.
- Geotrichum Candidum: This fungus is often introduced by expert cheesemakers to produce white mould cheese.
In addition to these specific types of mould, there are also various strains of mould that can be used to create different effects in cheese. For example, some moulds provide low proteolytic activity and moderate lipolytic (aroma) levels, while others have different surface densities and heights to achieve varying ripening times.
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Frequently asked questions
While it is unlikely to make you sick, it is not recommended to eat moldy Manchego cheese as it can negatively impact the flavor and texture.
If you see any mold on your Manchego cheese, it is best to cut off at least a quarter of an inch from the affected surface. The mold may have penetrated deeper into the cheese and altered its taste.
To prevent mold growth, properly store your Manchego cheese. Wrap it in cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge.
Blue mold can grow on Manchego cheese during the aging process.
Yes, in most cases, you can cut off the moldy part of the cheese and consume the rest. However, it is important to assess the type of cheese and the extent of mold growth before making a decision.
