Randy Chandler
Swiss cheese is a hard cheese, and as such, it can be salvaged if mould appears on it by cutting away the affected area. While mould is generally a sign of food spoilage, some types of mould are used in cheesemaking to develop flavour and texture, and these kinds are safe to consume. However, mould can cause food poisoning and other adverse health effects, so it is important to exercise caution and inspect your cheese thoroughly before eating it.
| Characteristics | Values |
|---|---|
| Is mold a sign of food spoilage? | Yes |
| Is it safe to eat moldy cheese? | It depends on the type of cheese. |
| What types of moldy cheese are safe to eat? | Hard or semi-soft cheeses like Swiss, Cheddar, and Parmesan can be salvaged by cutting away the molded area. |
| What types of moldy cheese are unsafe to eat? | Soft, shredded, sliced, or crumbled varieties should be discarded immediately. |
| What does a food safety expert say about eating moldy cheese? | It could either be harmless or a big health risk. |
| How to prevent mold on cheese? | Keep the cheese covered in plastic wrap and don't leave it out of the fridge for more than two hours at a time. Clean the fridge regularly with baking soda dissolved in water or a bleach solution to get rid of mold spores. |
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What You'll Learn
Is it safe to eat Swiss cheese with mold?
While mould is generally a sign of spoilage in food, some types of mould are used in cheesemaking to develop flavour and texture. These kinds are perfectly safe to consume. However, mould that grows on cheese that wasn't intentionally exposed to mould during its production is generally unsafe to eat.
Swiss cheese is a hard cheese, and it is possible to cut off the mouldy section of a hard cheese, such as Swiss cheese, and eat the rest. It is recommended to cut off at least 1 inch (2.5 cm) around and below the mouldy area. However, it is important to note that this only applies to hard cheeses, and if mould appears on soft, shredded, sliced, or crumbled varieties, the entire block should be discarded.
It is rare for mould spores to spread far beyond the surface of hard cheeses, so the rest of the product is likely safe to eat. However, it is important to exercise caution and inspect the cheese thoroughly before consuming it, as mould can cause food poisoning and other adverse health effects.
While it is rare, consuming mould may cause symptoms such as nausea, vomiting, diarrhoea, shortness of breath, and allergic reactions. If you are concerned that you are experiencing a serious reaction, it is recommended to consult a healthcare provider.
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How to distinguish good mold from bad mold
While it is true that mould is what makes Swiss cheese what it is, it is important to distinguish between good and bad mould.
Firstly, it is important to note that mould is a microorganism that thrives in damp, humid environments. Therefore, it is crucial to maintain a clean and dry living environment to prevent mould growth. This includes regularly cleaning surfaces, fixing any water leaks, and ensuring proper ventilation in your home.
Now, onto the mouldy cheese in your fridge. It is generally safe to consume cheese with mould if the mould does not go deeper than the surface level. In this case, you can simply cut off the mouldy part and consume the rest of the cheese. However, it is important to use your judgement and assess whether the cheese has passed its prime. If the cheese is very old and forgotten at the back of your fridge, it is best to discard it.
Additionally, some types of mould can be more dangerous than others. For example, black mould, or Aspergillus niger, which is rare but can be harmful, usually appears dark black-grey. On the other hand, Penicillium, which appears green or blue with a fuzzy texture, is typically considered non-life-threatening to healthy individuals but can cause sinus infections, lung inflammation, and hay fever-like symptoms. Therefore, it is best avoided by those with weak immune systems.
In summary, while some moulds can be beneficial, such as those used in the cheesemaking process, it is important to exercise caution and use your best judgement. If you are unsure about the safety of a mouldy food item, it is always better to discard it to prevent any potential health risks. When dealing with mould in your living environment, always wear protective gear, such as gloves and goggles, to avoid direct contact and inhalation of mould spores.
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What types of mold are used in cheesemaking
Mould is an integral part of the cheesemaking process. While mould on cheese that has been forgotten in the fridge may be unsafe to eat, the moulds used in cheesemaking rarely present a health concern. In fact, they are essential to creating the distinct flavour and texture of the finished cheese.
There are two types of mould: natural and spoiled. The spoiled kind is the fuzzy green, black, blue, white, or grey mould that usually appears on food due to spoilage. It changes the appearance, smell, and taste of the food. On the other hand, the natural or healthy kind of mould is intentionally used in the production of certain cheeses. This type of mould is a fungus that grows on cheeses, contributing to their unique characteristics.
Different types of mould are used to make a variety of cheeses. For example, white moulds are commonly found on the outer layer of Brie, Camembert, or blue cheeses like Gorgonzola and Roquefort. These moulds contribute to the ageing process and the development of distinct flavours. If you plan on making blue cheese, Penicillium Roqueforti is recommended as the mould of choice.
Other types of moulds used in cheesemaking include moulds or presses, which help shape the cheese. These moulds come in various shapes, such as pyramids or ovals, and can be made of plastic or stainless steel. Cheesemakers can select the appropriate mould to achieve their desired cheese shape.
While most moulds on cheese are safe, there are rare exceptions like the dark black-grey mould Aspergillus niger, which may be unsafe for consumption. It is important for cheesemakers to carefully maintain the growth of the right moulds to ensure the cheese's quality and safety.
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How to store cheese to prevent mold
While mould is a key ingredient in some cheeses, like Swiss cheese, it's still important to prevent mould from growing on cheese when storing it. Here are some tips to achieve this:
Firstly, it's important to control the moisture around the cheese. Every time cheese is taken out of the refrigerator, it starts to condensate, so it's best to store it in an airtight container or a ziplock bag. If the cheese doesn't have its own wrapper, you can wrap it in parchment or wax paper, then place it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. You can also surround the paper with aluminium foil to avoid using plastic. However, avoid using plastic wrap, as it can cause the cheese to take on a plasticky flavour and odour.
Another way to control moisture is to use a paper towel. Place a dry piece of paper towel on the cut edge of the cheese, then seal it in a ziplock bag. The paper towel should be replaced when it starts to feel moist. You can also wet a paper towel with vinegar, wrap it around the cheese, and store it as usual. The vinegar will prevent bacteria from growing on the surface of the cheese without altering its flavour. However, this method may cause texture changes in softer cheeses.
To avoid using plastic wrap, you can also rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store the cheese in an airtight container in the fridge. If any mould starts to grow, it will be on the oil, not the cheese itself, and can be wiped off with a paper towel.
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What to do if you eat moldy Swiss cheese
It is important to note that mouldy Swiss cheese is not toxic, but it may taste unpleasant. It is also unlikely that you will eat enough of it to get sick. However, if you do eat mouldy Swiss cheese, there are a few things you should do to ensure your safety and prevent further mould growth.
Firstly, assess the type of cheese. If it is a soft cheese, it is recommended to discard it entirely as the mould has likely penetrated deep into the cheese. Soft cheeses include ricotta, mascarpone, and chèvre. On the other hand, if the Swiss cheese is a hard or semi-soft variety, such as cheddar or Parmesan, it is generally safe to cut off the mouldy portion and consume the rest of the cheese. Ensure that you cut off at least one inch around and below the mouldy spot to prevent ingesting any contaminated cheese. Use a clean knife to avoid spreading the mould to other parts of the cheese.
Properly dispose of the mouldy cheese by wrapping it in plastic wrap or placing it in a sealed container before throwing it away. Clean your refrigerator to get rid of any mould spores that could contaminate other foods. Use a solution of baking soda and water or a bleach solution to wipe down the interior of your fridge.
To prevent mould growth in the future, properly store your cheese. Wrap it in cheese paper, parchment paper, or waxed paper after each use to maintain freshness. Keep the cheese covered and do not leave it out of the refrigerator for more than two hours at a time. Additionally, try to buy fresh cheese and consume it within a reasonable timeframe. Opt for long-aged, hard cheeses like Parmesan, pecorino, aged Cheddar, or aged Gouda, as these are less likely to mould.
While eating mouldy Swiss cheese is usually harmless, if you experience any negative symptoms or health concerns, seek medical advice.
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Frequently asked questions
While it is generally recommended to discard moldy food, hard cheeses like Swiss can be salvaged by cutting away the molded area. Be sure to cut at least one inch around and below the moldy spot, and keep the knife out of the mold to prevent further contamination.
Mold is a type of fungus that thrives in moist areas. While it is often a sign of food spoilage, some types of mold are used in cheesemaking to develop flavor and texture.
Mold is a sign of spoilage in most foods. In cheese, it can cause food poisoning and other adverse health effects. However, certain types of mold used in cheesemaking can produce unique flavors and textures by breaking down proteins and sugars in the milk.
To prevent mold growth on Swiss cheese, keep it covered in plastic wrap and do not leave it out of the fridge for more than two hours at a time. Additionally, clean the inside of your fridge regularly with a baking soda and water solution or a bleach solution to eliminate mold spores.
