Patrick Oconnell
Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. Therefore, it is important to know how to identify signs of spoilage. The appearance of mould, discolouration, and a slimy or greasy texture are some of the most common indicators of spoilage. Additionally, a change in texture can be a sign of spoilage, although it is important to note that some changes in texture may be normal for certain types of cheese. For example, hard cheeses like Cheddar can start to crack as they age and lose moisture, while soft white mould cheeses like Camembert can become slimy due to the growth of unwanted bacteria. Changes in smell can also indicate spoilage, with pungent cheeses like Blue Cheese or Camembert developing a strong ammonia smell similar to cat urine when they go bad.
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What You'll Learn
- White spots on cheese can be tyrosine or leucine crystals, indicating a well-aged cheese
- Soft white mould cheeses like Camembert can become slimy when they spoil
- If the cheese smells like rancid milk, it is no longer safe to eat
- Blue, black, or green moulds are usually a red flag, but smell can help make a final determination
- Hard cheeses like Cheddar can start to crack when they spoil due to changes in moisture content
White spots on cheese can be tyrosine or leucine crystals, indicating a well-aged cheese
When it comes to cheese, spoilage can manifest in various ways, including mould growth, discolouration, and a slimy or greasy texture. It's important to inspect the cheese's appearance, smell, and texture before consumption to ensure it's safe.
Now, if you notice white spots on your cheese, don't be alarmed! These could be tyrosine or leucine crystals, which form during the ageing process. Tyrosine crystals often develop in aged Italian, Dutch, and Swiss-style cheeses, giving aged goudas their famous crunchy texture. They are usually found on the interior, presenting as firm, bright white spots. Leucine crystals are similar but tend to have a more diffused, smear-like appearance. Both types of crystals may be present in goudas, Alpine-style (Swiss) cheeses, and Grana-style cheeses like Parmigiano Reggiano.
The presence of tyrosine or leucine crystals indicates a well-aged cheese. They are valued in long-aged hard cheeses such as comté, aged cheddar, and grana cheeses like Parmesan. These crystals contribute to the cheese's texture, creating a satisfying crunch when you bite into them.
It's important to distinguish between crystals and mould. Crystals are hard and crunchy, while mould is typically soft. Mould usually grows on the outside of cheese first, so if you see white spots on the inside, it's likely crystals. However, some crystals, like calcium lactate, can form on the surface of cheeses like cheddar. They are softer and less crunchy than tyrosine or leucine crystals and are safe to consume.
In summary, if you encounter white spots on your cheese, it's likely tyrosine or leucine crystals—a sign of a well-aged cheese. Don't be quick to discard it! Always check the texture: if it's hard and crunchy, it's probably crystals, but if it's soft, it could be mould. Remember to trust your senses of smell and sight to make an informed decision before consuming cheese.
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Soft white mould cheeses like Camembert can become slimy when they spoil
It is important to note that not all mould on cheese is harmful. In fact, cheesemakers carefully control and monitor the mould to ensure it does not overgrow and cause the cheese to spoil. In these cases, the mould is desirable and safe to eat. However, if mould grows on cheese unintentionally or if it is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat.
Some signs of spoilage in cheese include mould growth, discolouration, and a slimy or greasy texture. It is important to always check for signs of unsafe mould growth, such as unusual colours, textures, or odours. If you notice any of these signs, it is best to discard the cheese.
Additionally, it is important to use your sense of smell to check if cheese has gone bad. Cheeses that are naturally pungent, like Camembert or blue cheese, will have a strong ammonia smell when they go bad, similar to cat urine. If the cheese smells like a much more concentrated version of its usual odour, it is probably no longer safe to eat.
To prevent spoilage, it is recommended to only buy an amount of cheese that can be consumed within one week and to store cheese properly, as different types of cheese require different storage conditions. Soft cheeses like Brie and Camembert should be stored in the fridge in their original packaging.
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If the cheese smells like rancid milk, it is no longer safe to eat
Cheese is a perishable food, meaning it can spoil and harbour harmful bacteria. Spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting, diarrhoea, and other unpleasant symptoms. Therefore, it is important to know how to identify signs of spoilage.
In addition to smell, there are other ways to identify spoiled cheese. Firstly, appearance can be a good indicator. Mould growth, discolouration, and a slimy or greasy texture can all be signs of spoilage. However, it is important to note that some moulds on cheese are harmless, and some cheeses have a white, fuzzy exterior that is completely safe to eat. Nevertheless, if you notice patches of different types of fuzz in different colours or textures, this is a sign that the cheese has gone bad. Secondly, changes in texture can indicate spoilage. Hard cheeses like Cheddar can start to crack when they spoil, while soft white mould cheeses like Camembert can become slimy. Finally, if you are still unsure, you may have to try a small piece of the cheese. If it tastes sour or bitter, or has an unpleasant aftertaste, it has likely spoiled.
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Blue, black, or green moulds are usually a red flag, but smell can help make a final determination
While mould is well-known to appear on cheese, it is important to distinguish between voluntary mould and involuntary mould. Voluntary mould is a type of controlled mould that is desirable and safe to eat. Involuntary mould, on the other hand, can indicate spoilage and may produce spores and toxins that make the cheese unsafe for consumption.
Blue, black, or green moulds are usually a red flag. Blue moulds, specifically, can indicate that something has changed in the milk. While blue and green moulds are not always bad, they often signal that something is amiss with the cheese. However, it is important to note that some cheeses, such as blue cheese, are supposed to have mould.
Involuntary mould can come in various colours, including blue, red, or white spots. Small tufts of grey or black fuzzy mould are normal on bloomy-rind cheeses and natural-rind tommes. This mould, known as cat fur or mucor, is harmless in small amounts. Patches of white mould on most cheeses can be cut off, and the cheese can still be consumed safely. However, large stretches of white and green mould are usually not a good sign and may indicate spoilage.
To determine if mouldy cheese is still safe to eat, smell can be a helpful final determinant. If the cheese has an unusually strong ammonia smell, similar to cat urine, it has likely gone bad. Additionally, if the cheese smells like rancid milk, it is best to discard it. It is crucial to trust your senses and err on the side of caution when in doubt.
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Hard cheeses like Cheddar can start to crack when they spoil due to changes in moisture content
When it comes to cheese, it's important to know how to spot spoilage to avoid foodborne illnesses. Hard cheeses, like Cheddar, Parmesan, and Gouda, have a longer shelf life due to their lower moisture content. However, even these hard cheeses can spoil, and one sign of spoilage is cracking.
In addition to cracking, there are other signs to look out for when it comes to cheese spoilage. Mould growth, discolouration, and changes in texture and smell can all indicate that cheese has gone bad. Mould on soft cheeses, in particular, can be dangerous, and it's recommended to discard the entire product if mould is spotted.
Some mould on cheese is normal and safe to eat, such as the controlled mould in blue cheeses and the rind of Camembert and Brie. However, if mould other than the intended variety develops, it can be toxic and dangerous to consume. Unusual colours, textures, or odours can indicate the presence of unsafe mould.
Other signs of spoilage include a sour or rancid smell, significant discolouration like yellowing or browning, and changes in texture such as dryness, crumbly or slimy consistency. If you're unsure, it's always better to err on the side of caution and discard the cheese. Proper storage, such as keeping cheese in a dry place under a glass bell, can also help extend its shelf life.
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Frequently asked questions
There are several ways to tell if white cheese has gone bad. Firstly, use your sense of smell. If it smells like rancid milk or has a strong ammonia smell, it has likely gone bad. Secondly, check its appearance. If there are any signs of mould, especially if it is black, green or neon-coloured, it is no longer safe to eat. Lastly, check the texture. If the cheese has become slimy or greasy, it has likely gone bad.
White spots on cheese can be crystals, which signify age. These crystals are desirable and indicate that the cheese has been nicely aged. Touch the white spots to see if they are hard or soft. If they are hard, they are likely crystals.
If you get sick after eating white cheese, it is best to call your healthcare provider. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms such as vomiting and diarrhoea.
