Bushra Griffith
We've all been there: you open the fridge and find a forgotten block of cheddar, now sporting a fuzzy coat of mould. But is it safe to eat? Well, it depends. While most moulds won't hurt you, they can compromise the flavour of your cheese. Harder, aged cheeses like cheddar can have the mould scraped or cut away, but soft cheeses should be discarded, as the mould will have penetrated deeper. However, some moulds, like the dark black-grey Aspergillus niger, are unsafe to eat, and young children, the elderly, pregnant, or immunocompromised people should be cautious.
| Characteristics | Values |
|---|---|
| Safety | Most mould on cheese is not toxic and will not hurt you. |
| Cheese is generally low-risk, but some types are lower-risk than others. | |
| Fresh soft cheese with mould should be discarded as the mould will have penetrated deep into the cheese. | |
| Mould on harder, aged cheeses, like aged Cheddar or Parmesan, can be scraped away. | |
| Mould on softer cheeses like Brie or Port Salut should be cut away, with a quarter-inch clearance from the mould. | |
| Black or grey mould is less desirable and a larger amount of cheese should be cut away. | |
| Mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded. | |
| Prevention | Store cheese in a sealed environment, without too much moisture. |
| Wrapping cheese in wax paper and storing it in a plastic container in the fridge at below 8°C can help prevent mould. | |
| Using a sugar cube to absorb excess moisture can also prevent condensation. | |
| Long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda are the least likely to mould. |
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What You'll Learn
Most moulds are not toxic and can be cut off
Mould on cheddar cheese is mostly non-toxic and can be cut off, leaving the rest of the cheese safe to eat. While mould is a type of fungus that can grow on various foods, including cheese, it is important to understand that not all moulds are harmful. The mould that typically grows on cheddar cheese is often from the Penicillium or Aspergillus species, which are generally considered non-toxic. These moulds can be identified by their characteristic fluffy or powdery appearance and are usually green, blue, or white in colour.
When mould appears on cheddar cheese, it is recommended to cut off the affected area, ensuring a substantial margin of at least 1 inch (2.5 cm) around the mouldy part. The key is to remove all of the mould, as well as a generous portion of the surrounding cheese, to ensure that any potential spores or mycotoxins are also discarded. It is crucial to use a sharp knife and cut through the entire block of cheese to prevent cross-contamination.
After cutting off the mouldy section, the rest of the cheese should be examined for any other signs of mould growth. If the cheese appears and smells normal, it is typically safe to consume. However, it is essential to remember that mould can affect the taste and texture of the cheese, so the affected area should be discarded even if the cheese is safe to eat. Additionally, proper handling and storage practices should be followed to prevent further mould growth.
While most moulds on cheddar cheese are non-toxic, there are exceptions. Certain types of mould, such as those from the Fusarium or Rhizopus species, can produce harmful mycotoxins that are toxic to humans. These moulds are typically associated with high-moisture cheeses and can appear pink, purple, or bright orange in colour. If mouldy cheese is accidentally consumed, and symptoms such as nausea, vomiting, or diarrhoea occur, it is important to seek medical attention.
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Black or grey moulds are less desirable and more dangerous
While mouldy cheese may look and sound unappetising, it is not always harmful to consume. In fact, mould is an integral part of the cheesemaking process, and some cheeses, like blue cheese, are meant to be eaten with mould. However, black or grey moulds are less desirable and more dangerous.
Black or grey moulds, such as Aspergillus niger, are rare on cheese, but they can be harmful. While they may not hurt you, they can negatively impact the flavour of the cheese and compromise its texture. It is important to cut away more of the cheese around the mould to ensure that any parts affected by the mould are removed. This is because, unlike white, blue, or green moulds, black and grey moulds tend to penetrate deeper into the cheese.
The type of cheese also matters when assessing the impact of mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment allows mould to penetrate deeply into the cheese. For soft cheeses like Brie or Port Salut, a quarter-inch of cheese should be cut away from any surface with visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away, as the mould roots are less likely to penetrate the surface.
To avoid mouldy cheese, opt for long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, or aged Gouda. These cheeses age for 18 months or longer and are less likely to develop mould. Proper storage is also key. Wrapping cheese in wax or baking paper and storing it in a sealed plastic container in the fridge below 8°C can help prevent mould. Additionally, a sugar cube can be placed in the container to absorb excess moisture and reduce condensation.
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Cheddar can form mould near the rind and on the surface
Cheddar cheese is susceptible to mould formation near the rind and on the surface. This occurs due to the presence of cracks in the cheese, which allow air to enter and facilitate the growth of mould. The mould in question is often a blue variety, resembling that found in blue cheese. While the presence of mould on cheddar may be undesirable for some, it is not necessarily harmful.
The safety of consuming mouldy cheese depends on various factors, including the type of cheese and the extent of mould growth. In the case of cheddar, it is generally recommended to cut away the mouldy portions rather than simply scraping them off, as scraping may spread the mould to unaffected areas. The amount of cheese to be removed depends on the type of mould present and the severity of the contamination.
For white, fuzzy mould tinged with green, a minor trim is usually sufficient, as the impact on flavour is minimal and the mould itself is not harmful. In contrast, black or grey mould warrants a more generous cut, ensuring the removal of any potentially affected cheese. It is important to note that soft, fresh cheeses, such as ricotta or mozzarella, should be discarded entirely if mould is present, as the damp environment allows mould to penetrate deeper into the cheese, altering its taste and quality.
To minimise the risk of mould, it is advisable to consume long-aged, hard cheeses such as aged cheddar, Parmesan, or Gouda. These varieties are less prone to mould due to their lower moisture content, which inhibits the growth of microorganisms. Proper storage practices, such as wrapping cheese in wax or baking paper and storing it in a sealed container in the fridge below 8°C, can also help extend its shelf life and deter mould formation.
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Fresh soft cheese with mould should be discarded
It is important to act quickly when fresh soft cheese shows signs of mould. The longer it is left, the more likely the mould will spread and the cheese will need to be discarded. To prevent mould from forming, it is recommended to buy fresh cheese in small quantities and consume it promptly. Proper storage is also essential; wrapping the cheese in wax or parchment paper helps to avoid moisture and slows the growth of microorganisms.
When it comes to harder, aged cheeses like cheddar or Parmesan, the mould can usually be scraped away without affecting the taste or safety of the cheese. The drier and saltier nature of these cheeses makes it more difficult for mould to penetrate, so the roots often remain on the surface. However, it is important to note that not all moulds are safe to consume, and it is always recommended to assess the type of cheese and the extent of mould growth before deciding to cut or discard.
Some types of mould, like the dark black-grey mould Aspergillus niger, are rare but can be harmful. If the mouldy cheese smells of ammonia or is both mouldy and wet, it should be discarded entirely. To prevent cross-contamination, it is important to use a clean knife when cutting away mould and to store the trimmed cheese in a clean container in the fridge.
While it may be tempting to salvage mouldy cheese, it is essential to prioritize food safety and quality. By understanding the characteristics of different cheeses and the behaviour of mould, you can make informed decisions about when to cut or discard mouldy cheese.
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Aged hard cheeses are least likely to mould
It's essential to understand that microorganisms like mould are what make cheese well, cheese. Mould is an integral part of the cheesemaking process, and most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk.
That being said, aged hard cheeses are least likely to mould. This is because microorganisms thrive in wet environments and are less active in dry ones. Harder, aged cheeses, like aged Cheddar, Parmesan, pecorino, Gouda, and crumbly, long-aged cheddars have a very low chance of mould penetrating their surface. This is due to their hardness and salinity, which inhibit the growth of microorganisms. Cheeses that age for 18 months or longer are least likely to mould.
On the other hand, fresh soft cheeses like ricotta, mascarpone, mozzarella, ricotta, cream cheese, queso fresco, and chèvre are more susceptible to mould because of their high moisture content. The damp environment allows mould to penetrate deep into the cheese, negatively impacting its flavour and texture. Therefore, it is recommended to discard these cheeses if mould is present.
Semi-soft cheeses like Havarti, mild cheddar, Brie, and Port Salut fall somewhere in the middle. If mould is spotted on these cheeses, it is recommended to cut away about a quarter of an inch from the surface to ensure the removal of any affected cheese.
In summary, aged hard cheeses are the least likely to mould due to their low moisture content and longer ageing process. Mould requires moisture to grow, and the harder texture of these cheeses acts as a barrier, making it difficult for mould to penetrate.
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Frequently asked questions
While mouldy cheddar cheese is not toxic, it is not recommended to eat it. The mould may have compromised the cheese's flavour. If you must, cut off a few millimetres from the mould's surface, rather than scraping it off.
To prevent mould, wrap your cheese in wax or baking paper and store it in a sealed plastic container in the fridge at below 8°C. You can also put a sugar cube in the container to absorb excess moisture.
The greys, blues, and whites are generally safe to eat. Avoid red moulds and anything too actively yellow. Black or grey mould is less desirable, and you should cut away a larger portion of the cheese to ensure that none of it is impacted.
Long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda are less likely to get mouldy. Cheeses that age for 18 months or longer are the least likely to mould.
