Patrick Oconnell
Cheese is a beloved dairy product enjoyed by people all over the world, but it can sometimes fall prey to mould. While mould is used in the production of certain types of cheese, like blue cheese, it can also be a sign of spoilage. This happens when mould spores in the air settle on the cheese and begin to grow, which is more likely in warm, moist environments. While it's unlikely to make you sick, mould can negatively impact the flavour of your cheese. So, how do you deal with mouldy cheese? Should you cut off the mouldy part or throw out the entire block? The answer depends on the type of cheese and the extent of mould growth.
| Characteristics | Values |
|---|---|
| Reason for mouldy cheese | Mould is a type of fungus that thrives in warm and moist environments |
| Mould spores | Microscopic particles present in the environment, found in the air, on surfaces, and on the cheese itself |
| Mould growth | Occurs when spores settle on the cheese's surface and begin to grow |
| Susceptibility to mould growth | Depends on the moisture content of the cheese |
| Prevention | Proper cheese storage, including wrapping and maintaining optimal temperature and humidity levels |
| Consumption of mouldy cheese | Generally safe to consume in small quantities, but may affect taste and texture; cutting off mouldy parts of hard cheeses is recommended |
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What You'll Learn
Why does cheese get mouldy?
Cheese is a dairy product with a high water content, which makes it susceptible to mould growth. Mould is a type of fungus that thrives in warm and moist environments. When the conditions are favourable, mould spores can settle on the cheese's surface and begin to grow, leading to the formation of visible mould.
The presence of mould spores in the air, moisture content, temperature, and type of cheese all contribute to mould growth on cheese. Soft and moist cheeses, such as blue cheese, Camembert, Brie, and ricotta, have higher water content and are more prone to mould development. These cheeses have a damp environment that allows mould to penetrate deep into the cheese. On the other hand, hard and dry cheeses, such as Parmesan and aged Cheddar, are less susceptible to mould growth as the mould roots cannot penetrate the surface as easily.
Proper storage is essential to preventing mould growth on cheese. Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. It should be stored at cool temperatures to slow down the growth of mould and other spoilage organisms. Additionally, keeping cheese refrigerated and separate from other foods can help minimize the risk of cross-contamination and mould growth.
While mould on cheese may not always be desirable, it is important to note that some types of cheese are made with mould as a part of the cheesemaking process. Blue cheese, for example, requires specific temperature conditions to develop its characteristic mould veins. However, mould growth on other varieties of cheese can indicate spoilage and may affect the flavour negatively. In most cases, it is recommended to cut off the mouldy portion of the cheese and discard it, rather than consuming the mouldy cheese.
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How to prevent mouldy cheese
Mould spores are everywhere in the environment, including your refrigerator, but they grow best in warm, moist conditions. Therefore, to prevent mouldy cheese, it is important to store cheese properly.
Firstly, it is recommended to store cheese at the proper refrigerated temperature of 34–38°F (1–3°C).
Secondly, it is important to wrap cheese in a way that prevents exposure to air. Cheese bags or cheese paper are the best way to store cheese as they are porous, protecting the cheese from air exposure while still allowing it to breathe. However, some sources suggest that wrapping cheese tightly in plastic wrap can also help prevent mould spores. For soft cheeses, it is particularly important to keep air out. For hard cheeses, such as cheddar or Swiss, one source recommends dampening a paper towel with a splash of vinegar, wrapping the cheese in the towel, and then covering it with plastic wrap before placing it in a plastic bag. Vinegar kills and prevents most moulds from growing, and it will not affect the taste of the cheese.
Thirdly, it is important to use clean utensils when handling cheese to minimise the introduction of bacteria and mould spores. Some sources suggest using food-grade plastic gloves or plastic wrap when handling cheese. It is also important to ensure that the surface you are cutting on is clean as residue on a cutting board can contribute to mould growth.
Finally, if you don't plan to consume the cheese within its shelf life, consider freezing it. Freezing can alter the texture of some cheeses, but it is an effective way to prevent mould growth. To freeze cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a resealable plastic bag, removing as much air as possible.
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What to do with mouldy cheese
Mould is a type of fungus that produces spores, which are transported through air, insects, and water. It thrives in warm, moist conditions, and can be found everywhere in the environment, including your refrigerator. While mould is safe to consume in some cheeses, like blue cheese, it is not always safe to eat.
If you spot mould on your cheese, it's best to cut off at least 1 inch (2.5 cm) around and below the mouldy area. This is because mould grows roots, similar to a houseplant, and the visible mould on the surface may have tendrils that go deep into the cheese. However, this method only applies to hard cheeses like Parmesan, Colby, Swiss, and Cheddar.
Soft cheeses, such as cream cheese, cottage cheese, and ricotta, should be discarded at the first sign of mould. This is because the spores can quickly contaminate the entire product. The same goes for shredded, crumbled, or sliced varieties of cheese.
To prevent mould growth on your cheese, wrap it tightly in plastic wrap and ensure your refrigerator temperature is maintained at 34–38°F (1–3°C).
While it is unlikely for mould to be life-threatening, it can cause food poisoning with unpleasant symptoms like nausea and vomiting. Therefore, always exercise caution when dealing with mouldy cheese and prioritise your health and safety.
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Is mouldy cheese dangerous?
Mouldy cheese can be dangerous, but it depends on the type of cheese and the type of mould. It is important to know which types of mouldy cheese to eat, as mouldy cheese can still be dangerous. Blue and soft-ripened cheeses are grown with specific moulds and are safe to eat. However, if mould appears on soft, shredded, sliced, or crumbled varieties, you should discard them immediately. Soft cheeses with mould should be thrown out because the spores can easily contaminate the entire product.
Hard cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting away the moulded area. It is rare for spores to spread far beyond the surface of hard cheeses, so the rest of the product is likely safe to eat. To salvage it, trim at least 1 inch (2.5 cm) around and below the mould. However, keep in mind that dangerous spores can also occur on mould-grown cheeses. Moulds can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning.
Moulds are a type of fungus that produces spores. They are transported through air, insects, and water and can be found everywhere in the environment, including refrigerators. They grow best in warm, moist conditions. When mould appears on food, it typically means that you should throw it out. However, that may not always be the case with cheese, as some types of mould are used in cheesemaking to develop flavour and texture. These kinds are perfectly safe to consume.
When selecting regular cheese, make sure it doesn’t have any cracks or mould growth. The texture should be smooth without any hardened or yellowed spots. When purchasing mould-grown cheeses, keep an eye out for any fuzzy, off-colour spots. Treat the blue-veined areas as a baseline to evaluate whether any unusual colours or textures appear. It is also important to note that mould growth can be prevented through proper cheese storage. Wrapping cheese tightly in plastic wrap can help prevent mould spores.
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How does mould affect the taste of cheese?
Mould is an integral part of the cheesemaking process, and many of the moulds involved in cheesemaking are desirable. However, mould that grows on cheese that has been forgotten in the fridge may compromise its taste. While most moulds are not harmful to health, they can negatively impact the flavour and texture of the cheese.
The effect of mould on the taste of cheese depends on the type of cheese and the type of mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre that have become mouldy should be discarded as the mould has likely penetrated deep into the cheese and negatively impacted its flavour. Soft cheeses like Brie or Port Salut can be saved by cutting away about a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
White, fuzzy mould tinged with green has a minimal effect on flavour and can be safely cut away. Black or grey mould, on the other hand, is less desirable and more cheese around the mould should be removed to ensure that any affected cheese is taken away. Cheese that is both mouldy and wet or smells of ammonia should be thrown out.
To prevent cheese from becoming mouldy, it should be stored properly and eaten within a reasonable timeframe. Storing cheese in special cheese paper or parchment paper can help to keep it from spoiling.
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Frequently asked questions
Cheese gets mouldy when microscopic mould spores settle on its surface and begin to grow. This is more likely to happen in warm, moist environments.
If you find mould on your cheese, you should first assess what type of cheese it is. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded, as the mould will likely have penetrated deep into the cheese. Harder, aged cheeses like cheddar or parmesan can be salvaged by cutting at least 1 inch (2.5 cm) around and below the mouldy area.
To prevent mould growth, cheese should be stored in a cool, dry place, wrapped in breathable materials like wax paper or cheese paper. It is also important to maintain a consistent temperature and humidity and to inspect the cheese regularly.
While it is unlikely that mouldy cheese will make you seriously ill, it can carry harmful bacteria that can cause food poisoning, including E. coli, Listeria, Salmonella, and Brucella. Therefore, it is generally recommended to discard mouldy cheese unless it is a type of cheese that is intentionally made with mould, such as blue cheese or Brie.
