Andy Montoya
It's a common dilemma: you find a hunk of cheese in the fridge that's growing a fuzzy coat of mould. Should you cut off the mouldy bit and eat the rest, or throw the whole thing away? The answer depends on the type of cheese and the type of mould. While most moulds are unlikely to harm you, they can negatively affect the flavour of your cheese.
| Characteristics | Values |
|---|---|
| How to identify mold on cheese | Mold will feel soft and appear as a raised mass on the surface of the cheese. It will also likely fall apart when scraped with a knife. |
| How to identify calcium lactate spots on cheese | Calcium lactate spots will feel coarse to the touch and will be more engrained in the cheese than mold. They are likely to be found on the inside and outside of the cheese. If the white part flakes off when scraped with a knife, it is likely calcium lactate. |
| What to do if there is mold on cheese | If the cheese is a soft variety, it should be discarded as the mold will likely have penetrated deep into the cheese. If the cheese is hard, it is safe to cut off the moldy parts. |
| Safety of consuming moldy cheese | While most molds are not toxic and won't cause illness, they may negatively impact the flavor of the cheese. It is recommended to avoid consuming large amounts of mold as it may be bitter-tasting. |
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What You'll Learn
How to identify mould on cheese
Mould is a common issue with cheese, and it is important to know how to identify it to ensure you don't waste any edible cheese. Firstly, assess the type of cheese that has moulded. Fresh soft cheeses such as ricotta, mascarpone, and chèvre should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, negatively impacting its flavour. Soft cheeses like Brie or Port Salut can be salvaged by cutting away a quarter-inch from any surface with visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped to remove the mould.
White, fuzzy mould tinged with green can be safely cut away, although it may impact the flavour. Black or grey mould is less desirable, and a larger portion of the cheese should be removed to ensure no mouldy parts remain. If the cheese is both mouldy and wet or smells of ammonia, discard it.
It is important to note that some cheeses naturally develop a white coating, which is not mould. For example, crystals can form on aged cheeses like Gouda, Cheddar, or Parmesan, providing a satisfying crunch. Calcium lactate can also form on the outside of rindless cheddars as they age.
To prevent mould, store cheese properly and consume it within a reasonable timeframe. Wrapping cheese in special cheese paper or parchment paper helps maintain freshness. Storing cheese in a wine fridge or the crisper drawer of a regular fridge can provide a more suitable temperature and humidity level. Additionally, opting for long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda reduces the likelihood of mould.
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What types of cheese are most susceptible to mould?
While mould is an essential part of the cheesemaking process, some cheeses are more susceptible to mould than others. Fresh cheeses, such as mozzarella, ricotta, mascarpone, and queso fresco, are meant to be consumed shortly after they are made and can quickly become mouldy if not stored properly. These fresh cheeses are more susceptible to mould because they are softer and contain more moisture, providing an ideal environment for mould growth.
Other soft and semi-soft cheeses, such as Brie, Camembert, Port Salut, and Havarti, are also susceptible to mould. This is because they have a higher moisture content, which allows mould to penetrate deeper into the cheese. When mould appears on these cheeses, it is recommended to cut off at least a quarter of an inch around the affected area to ensure that all the mould roots are removed.
Harder, aged cheeses, like aged Cheddar or Parmesan, are less susceptible to mould because they have a lower moisture content. However, they can still develop surface mould, which can simply be scraped away without impacting the cheese's edibility.
It is important to note that while mould on cheese is usually not toxic, it can negatively affect the flavour and texture of the cheese. Additionally, certain types of mould, such as Aspergillus niger (black-grey mould), can be harmful, so it is always important to assess the type of mould and the extent of its growth before consuming any mouldy cheese.
To prevent mould growth, proper storage of cheese is crucial. Storing cheese in a dedicated cheese paper, parchment paper, or a wine fridge can help maintain consistent temperature and humidity levels, reducing the likelihood of mould development.
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Is it safe to eat cheese with mould?
Mouldy cheese, like all other mouldy foods, should be thrown away. However, it is possible to cut off the mouldy part of the cheese and still eat the rest. This is because most types of mould are not harmful to health, although they may compromise the taste of the cheese.
The exception to this rule is soft cheese, which should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese. Hard, salty cheeses such as Parmesan or crumbly, long-aged cheddar are less susceptible to mould as microorganisms are less active in dry environments. However, mould can penetrate semi-soft cheeses such as Havarti or mild cheddar more easily.
It is also important to distinguish between mould and calcium lactate crystals, which can form on the surface of some cheeses. These crystals are safe to eat and indicate a well-aged cheese. If you see white spots on your cheese, touch them to see if they are soft or hard. If they are soft, it is probably mould, and you can cut it off. If it is hard, it is likely calcium lactate crystals, which you can eat.
In conclusion, it is generally safe to eat cheese with mould if you cut off the mouldy part, as long as it is not a soft cheese. However, it is important to distinguish between mould and calcium lactate crystals, which are safe to eat and indicate a well-aged cheese.
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How to cut mould off cheese
It's common to find mould on cheese, and while it may not be harmful to your health, it can affect the taste of the cheese. Most of the time, you can simply cut off the mouldy bits and use the rest of the cheese. However, this depends on the type of cheese and the extent of the mould growth. Here are some guidelines on how to cut mould off cheese:
Firstly, assess the type of cheese. Fresh, soft cheeses like ricotta, mascarpone, mozzarella, burrata, chèvre, feta, and similar varieties are highly perishable and should be discarded if mouldy. The mould in these cheeses has likely penetrated deep into the cheese, altering the flavour.
For soft cheeses like Brie or Port Salut, cut away at least a quarter of an inch from any surface with visible mould. This ensures that you remove the affected cheese and prevent further mould growth.
Hard, aged cheeses like Cheddar, Parmesan, pecorino, and aged Gouda are generally safe to consume even with mould. Simply scrape off the mouldy parts, and the cheese will be safe to eat.
When dealing with mould on semi-soft or mild cheeses like Havarti or mild cheddar, exercise caution. Cut away a generous portion around the mouldy area, as the mould may have penetrated deeper into these types of cheeses.
It's important to note that certain types of mould, such as black or grey mould, may indicate a more serious issue. Cut away a larger portion of the cheese to ensure that any potentially affected cheese is removed. If the cheese smells of ammonia or is both mouldy and wet, it's best to discard it entirely.
To summarise, cutting mould off cheese is generally safe, but the specific approach depends on the type of cheese and the extent of mould growth. Always use sharp knives or cheese cutters to ensure precise and clean cuts when removing mouldy portions.
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How to prevent mould on cheese
Mouldy cheese is often the result of improper storage, handling, and the reuse of utensils. To prevent mould from growing on your cheese, try the following methods:
Use the Right Storage
The worst way to store cheese is in plastic wrap. Cheese is mostly oil and fat, so it will start to take on the flavour of the plastic. Cheese bags or cheese paper is the best way to store cheese. It's porous, so it protects the cheese from air exposure while still allowing it to breathe. For soft cheeses like mozzarella, ricotta, and chèvre, keep them sealed in their original containers.
Store at the Right Temperature
Make sure you store your cheese at the proper refrigerated temperature. If you're not going to use it within its shelf life, consider freezing it. While freezing can alter the texture of some cheeses, it's an effective way to prevent mould growth.
Keep it Clean
Always use clean utensils when handling cheese to minimise the introduction of bacteria and mould spores. Make sure the surface you are cutting on is clean, too. Any left-over residue on a cutting board can cause mould.
Wrap in Vinegar
For hard cheeses, dampen a paper towel with a splash of vinegar, wrap the cheese in the towel, then cover with plastic wrap and put it into a plastic bag. Vinegar kills and prevents most moulds from growing and won't hurt the cheese.
Don't Touch
Touching cheese is believed by some to encourage mould growth. When handling cheese, use food-grade plastic gloves or plastic wrap to avoid touching it with your bare hands.
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Frequently asked questions
It's not too bad. Most of the time, you can simply cut off the moldy part and eat the rest of the cheese.
It depends on the type of cheese. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mold is visible. For hard, dry cheeses like Parmesan, you can cut off less.
Mold will be soft and will likely be a raised mass on the surface of the cheese. Calcium lactate crystals will feel coarse to the touch and will be more engrained in the cheese.
Long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda are least likely to mold.
Mold will likely affect the flavor of the cheese, and not in a good way.
