Bushra Griffith
Cheese is a beloved food for many, but it can also be a source of worry due to its potential to cause illness if not consumed properly. The wrong type of mold or bacteria on cheese can lead to anything from mild indigestion to severe food poisoning or even life-threatening listeria. To avoid getting sick from cheese, it's essential to practice safe storage and handling, recognize signs of spoilage, and be mindful of individual health conditions that may increase susceptibility to foodborne illnesses. In this discussion, we will delve into the measures one can take to minimize the risk of falling ill from consuming cheese and explore the potential consequences of eating contaminated cheese.
| Characteristics | Values |
|---|---|
| Storage Temperature | Less than 45 degrees Fahrenheit |
| Storage Environment | Dry, not humid |
| Storage Container | Sealed container for unopened cheese; deli drawer for opened cheese; wax paper or cheese paper for aged cheese |
| Appearance | Different from its original appearance, patches of fuzz in different colors or textures |
| Taste | Bitter, sour, or musty |
| Texture | Grainy and crumbly |
| Health Risks | Indigestion, allergic reaction, intestinal problems, food poisoning, listeria |
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What You'll Learn
- Check the appearance of the cheese for spoilage
- Avoid storing cheese in humid environments above 45°F
- Avoid eating moldy cheese unless it's part of the cheese, like Blue Cheese
- Wrap expensive aged cheeses in cheese paper or wax paper, not plastic wrap
- Freeze vacuum-sealed, unopened cheese for long-term storage
Check the appearance of the cheese for spoilage
Checking the appearance of the cheese for spoilage is a crucial step in ensuring it is safe to consume. While it is rare, listeria contamination in cheese can be very dangerous, and refrigeration does not protect against it. Therefore, it is important to be vigilant about checking for spoilage.
Firstly, it is advisable to inspect the cheese before and after purchasing it. This allows you to familiarize yourself with how the cheese should normally appear, making it easier to spot any deviations. For instance, some French soft cheeses have a white, fuzzy exterior that may resemble spoilage but is perfectly safe to eat. On the other hand, if you notice patches of fuzz in different colors or textures, this is indicative of spoilage.
It is also important to consider the storage conditions of your cheese. An environment that is too humid and hotter than 45 degrees Fahrenheit is conducive to the growth of harmful bacteria and mold. Therefore, it is recommended to store cheese in a dedicated drawer in the refrigerator, such as the deli drawer. For aged cheeses, wrapping them in cheese paper or wax paper is preferable to plastic wrap as it allows the healthy cultures to breathe and prevents excess moisture.
Additionally, it is worth noting that even the stinkiest of cheeses have been carefully cultured and aged in controlled conditions, which differ significantly from the environment of a home refrigerator. Thus, if a mild cheese suddenly develops a stronger flavor, it is best to discard it. Spoiled cheese may have an overly bitter, sour, or musty taste, and consuming it could lead to indigestion or, in severe cases, food poisoning.
In conclusion, checking the appearance of cheese for spoilage is a vital step in preventing illness. By being vigilant about storage conditions and familiarizing oneself with the typical appearance of different cheeses, one can minimize the risk of consuming spoiled cheese and the potential health consequences that may arise.
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Avoid storing cheese in humid environments above 45°F
Cheese is a delicious and versatile food, but it can also be a breeding ground for bacteria if not stored correctly. To avoid foodborne illnesses, it is essential to practice proper food handling and storage, especially when it comes to cheese.
One critical factor in preventing spoilage is to maintain the right temperature and humidity levels during storage. An environment that is too humid and hotter than 45°F (7.2°C) provides the perfect conditions for harmful bacteria and mould to thrive. These microorganisms can quickly contaminate your cheese, rendering it unsafe to consume. Therefore, it is crucial to store cheese in a cool, dry place to inhibit the growth of these undesirable organisms.
When storing cheese in the refrigerator, ensure that it is kept in a sealed container. This simple step creates a barrier against moisture, preventing condensation and the subsequent growth of mould. For opened cheese, use a dedicated drawer in your fridge, such as the deli drawer, to isolate it from other foods. This helps maintain optimal temperature and humidity levels for the cheese while also reducing the risk of cross-contamination.
Additionally, avoid storing cheese alongside moist foods like fruits and vegetables. These items naturally release moisture into the air, increasing the humidity levels in the refrigerator. Instead, keep your cheese away from these products to prevent unwanted moisture accumulation on the cheese's surface.
By following these storage guidelines, you can effectively prevent cheese spoilage and reduce the risk of foodborne illnesses. Maintaining proper temperature and humidity levels, using sealed containers, and separating cheese from moist foods are simple yet powerful measures to ensure the safety and longevity of your cheese.
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Avoid eating moldy cheese unless it's part of the cheese, like Blue Cheese
When it comes to cheese, it is generally advisable to avoid eating mouldy varieties to prevent foodborne illnesses. However, there is an exception to this rule: blue cheese.
Blue cheese is characterised by its unique taste, smell, and appearance, which are all attributed to the Penicillium mould. Specifically, the types of mould used in blue cheese production are Penicillium roqueforti and Penicillium glaucum. These moulds are considered safe for human consumption and do not produce toxins, which is why blue cheese is the only type of mouldy cheese that can be safely eaten.
It is important to note that even blue cheese can go bad, so proper storage and food safety practices are crucial. Blue cheese should be tightly wrapped and stored in the refrigerator, where it can last for 3-4 weeks. Freezing is also an option to extend its shelf life, although this may alter the texture and appearance slightly.
When consuming blue cheese, it is important to inspect it for any changes in appearance or smell. If there are signs of spoilage, such as fuzzy moulds in colours other than blue or grey, or a strong odour, it should be discarded. Consuming spoiled blue cheese can lead to food poisoning, causing symptoms like nausea, vomiting, diarrhoea, and stomach cramps.
In summary, while it is generally advisable to avoid eating mouldy cheese, blue cheese is an exception due to the specific type of mould used in its production. However, proper storage and consumption practices are necessary to ensure the safety of blue cheese.
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Wrap expensive aged cheeses in cheese paper or wax paper, not plastic wrap
When storing cheese, it is important to pay attention to the environment in which it is stored. An environment that is too humid and hotter than 45 degrees Fahrenheit can cause bad bacteria and mould to grow on your cheese. Therefore, it is important to check the temperature of your refrigerator. Opened cheese should be stored in a dedicated drawer, such as the fridge's deli drawer.
For expensive aged cheeses, it is recommended to wrap them in cheese paper or wax paper, not plastic wrap. This is because cheese paper or wax paper allows the healthy cultures in the cheese to breathe, enhancing its flavour, and preventing it from getting too moist. In contrast, plastic wrap can cause condensation to form, creating an environment for mould to grow.
It is important to note that even the stinkiest cheeses have been aged in controlled conditions, which your home refrigerator may not be able to replicate. A pungent cheese may have a pleasant taste to a connoisseur, but if it has gone bad, it will taste overly bitter, sour, or musty. Spoiled cheeses are often affected by harmful mould, like black mould, which may cause an allergic reaction or severe food poisoning.
To avoid getting sick from cheese, it is recommended to check the appearance of the cheese before and after purchasing it. By familiarizing yourself with how the cheese should look, you can identify any signs of spoilage. Additionally, researching the particular type of aged cheese can be helpful. For example, many French soft cheeses have a white, fuzzy exterior that is safe to eat, while different colours or textures of fuzz may indicate spoilage.
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Freeze vacuum-sealed, unopened cheese for long-term storage
Vacuum sealing is a great way to preserve cheese for long-term storage in the freezer. This method removes the air and locks in the moisture, preventing spoilage and limiting the growth of microorganisms. It is best to use a vacuum sealer to ensure a tight seal and remove most of the air around the cheese.
When vacuum sealing cheese, it is important to note that freezing will impact the taste and texture of the cheese. Soft cheeses, such as mozzarella, are more likely to be affected by freezing than harder cheeses like cheddar. Therefore, it is recommended to use frozen cheese in recipes that require melting, as you are less likely to notice any detrimental effects.
Hard cheeses, such as Parmesan or cheddar, can last 4 to 8 months when vacuum-sealed and stored in the fridge, while soft cheeses like brie will only last about 1 to 2 weeks. If you are freezing shredded cheese, it is best to use it within 3 to 4 months.
When you are ready to use your block of cheese, remove it from the freezer and let it defrost slowly in the vacuum-sealed bag for 24-48 hours, depending on the size of the block. If you plan to grate the cheese, it is easier to shred if it is not completely thawed. Once opened, use the cheese within 2-3 days of thawing.
It is also recommended to wrap the cheese in wax or parchment paper before vacuum sealing, as this will absorb excess moisture and keep the cheese from deteriorating for a few months.
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Frequently asked questions
Before purchasing and after purchasing cheese, check its appearance. Familiarize yourself with how the cheese is supposed to look. Once the cheese starts changing too much from its original appearance, it might be time to discard it. For example, patches of different types of fuzz in different colors or textures are a sign that the cheese has gone bad.
Most of the time, the acids in the stomach will kill the mold spores, and you will suffer no ill effects. However, if your immune system is weak, then the effects of the mold could lead to intestinal problems like mild cramping or diarrhea. The presence of bacteria along with the mold can cause serious problems, and there is no way to be sure that the moldy cheese curds you’ve eaten aren't teeming with bacteria.
Unopened cheeses can be kept almost anywhere in the refrigerator as long as they are in a sealed container. Once a cheese is opened, it's important to store it in a dedicated drawer, such as your fridge's deli drawer. For expensive aged cheeses, wrap the cheese in cheese paper or wax paper instead of plastic wrap. The paper will allow the healthy cultures in your cheese to breathe, enhancing its flavor, and will also prevent it from getting too moist.
