Recovering From Moldy Cheese: What's The Timeline?

If you've accidentally eaten mouldy cheese, you may be wondering how long it will take to recover. Well, there's no need to panic—you're very unlikely to get sick from eating a small amount of mouldy cheese. Your stomach acid is powerful enough to kill the spores in the mould before they can affect you. However, mouldy cheese can negatively impact flavour, so it's best to prevent your cheese from spoiling in the first place. To do this, store cheese in special cheese paper, parchment paper, or an airtight container in your fridge, and try to eat it within a few weeks.

How to prevent mould on cheese

Cheese is best enjoyed fresh, but it's not always practical to buy fresh cheese every time. To keep cheese tasting its best and free from mould, follow these tips:

Choose the Right Wrapping

Avoid storing cheese in plastic wrap or airtight containers. Plastic wrap can cause cheese to take on a plastic-like flavour and will prevent it from breathing, leading to an ammonia smell and taste. Instead, use cheese paper, parchment paper, or a cheese bag. These options allow the cheese to breathe while protecting it from unwanted air. If you can't find cheese paper, you can use wax paper or greaseproof paper and then place it in a plastic bag.

Wrap Properly

Don't wrap your cheese too tightly or too loosely. If it's too tight, the cheese won't be able to breathe, but if it's too loose, the cheese will dry out and harden. For hard cheeses like Parmesan, wrap them tightly in paper and then loosely in plastic. For soft ripened cheeses like brie, wrap them loosely in paper and place them in a partially sealed plastic bag.

Replace Wrapping Regularly

Each time you unwrap the cheese, replace the wrapping with a new piece. Reused wrapping won't provide the same breathability, and there's a risk of bacteria spreading from your fingers to the wrapper.

Handle with Care

Avoid touching cheese with bare hands, even if they are clean. Always use plastic wrap or food-grade gloves when handling cheese. This is because mould can be transferred from your hands to the cheese. Additionally, ensure the surface you are cutting on is clean, as any residues left on the cutting board can contribute to mould growth.

Store in the Fridge

Store cheese in the refrigerator, ideally in the crisper or vegetable drawer, where humidity levels are higher and the temperature is more consistent. Keep cheese separate from strong-odoured foods, as cheese easily absorbs other flavours. The ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C).

Label and Track

Label the storage date on the wrapping so you know how long the cheese has been stored. Even with proper storage, cheese has a limited shelf life. Soft cheeses typically last 1-2 weeks, while harder cheeses can last several months.

How to treat mouldy cheese

If you spot mould on your cheese, you don't necessarily have to throw it away. The type of cheese will determine how to treat it.

Hard Cheeses

Hard cheeses such as Parmesan, Colby, Swiss, and Cheddar can be salvaged by cutting away the mouldy area. It is rare for mould 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.

Soft Cheeses

Any signs of mould on soft cheeses, such as cream cheese, cottage cheese, and ricotta, mean that they should be thrown out immediately. Mould spores can easily contaminate the entire product.

Blue and Soft-Ripened Cheeses

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.

Treating Mouldy Cheese

To treat mouldy cheese, cut away the mouldy parts. Once all the mould is gone, treat the cheese as you would a new block, ensuring you limit exposure to air and bacteria from your hands.

You can also wipe the mould away with a clean cloth dipped in white vinegar.

How to store cheese

Storing cheese correctly is essential to keeping it fresh. Cheese is a living, breathing food, and it needs oxygen and humidity to stay alive.

Firstly, it's important to note that cheese should not be stored in plastic wrap. Plastic wrap suffocates the cheese, cutting off its air supply, and traps in moisture, which can cause the cheese to become slimy and mouldy. Plastic wrap also lets in a lot of light, which can oxidise aged cheeses, destroying their flavour and texture.

Instead, cheese should be wrapped in specialty cheese paper, or parchment or butcher paper, and then placed in a loosely sealed container or plastic bag. Reusable beeswax wraps are another effective option.

For soft cheeses, such as mozzarella, feta, and ricotta, it is best to keep them in their original packaging with their brine.

To prevent mould, it is important to limit exposure to air as much as possible. For hard cheeses, such as cheddar or Monterey Jack, ensure they are kept tightly wrapped in plastic wrap. Each time you open the cheese, reseal it as tightly and completely as possible.

Another tip to prevent mould is to avoid touching the cheese with bare hands, as bacteria on the hands can encourage mould to develop. Instead, use food preparation gloves or ensure there is always a barrier between your hands and the cheese.

For longer storage, hard or shredded cheese can be frozen. Soft cheese can also be frozen but may not fare as well.

If you spot mould, on a hard cheese, you can safely cut it away, as long as you remove at least 1 inch around and below the edge of the mould. Mouldy soft cheese should be discarded, as mould spreads more easily through it.

How long does cheese last?

The shelf life of cheese depends on its moisture content and storage method. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last about a week in the fridge, but its quality and taste will be best before that time is up. Soft cheese sold in brine, like feta or fresh mozzarella, should be kept in the liquid and in a secure container. Soft-ripened or semi-soft cheese like Brie has a delicate rind, so it needs more care than other soft cheeses. Wrapping it in cheese paper or parchment paper and keeping it in an airtight container is best.

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, contain less moisture than soft cheese. They have a slightly longer shelf life of two to three weeks in the fridge. To store semi-hard cheese in the refrigerator, remove the cheese from its plastic packaging, wrap it loosely in cheese paper or wax paper, and put the cheese in a container with an airtight lid.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, are low in moisture, making it difficult for bacteria to flourish. Thus, once opened, a package of hard cheese can last about four weeks in the refrigerator, while unopened packages will last about six months. Storing hard cheese in the refrigerator is the same as storing semi-hard cheese.

If you spot mold on a hard cheese, you can safely cut it away as long as you remove at least 1 inch around and below the edge of the mold. Moldy soft cheese should be discarded because mold spreads more easily through it.

To prevent mold, limit exposure to air, and bacteria by keeping cheese tightly wrapped with plastic wrap or stored in an airtight container.

What to do if you ate mouldy cheese

If you ate mouldy cheese, there's no need to panic. While mouldy cheese is a sign of spoilage, it is rare for spores to spread far beyond the surface of hard cheeses, such as Parmesan, Colby, Swiss, and Cheddar. Your stomach acid is powerful enough to kill the spores in the mould before you feel any impact. However, it is important to know what to do if you ate mouldy cheese to ensure your safety and well-being. Here are some detailed instructions:

• Assess the type of cheese: If you ate fresh soft cheeses, such as ricotta, mascarpone, or chèvre, monitor yourself for any adverse reactions. While it is unlikely to cause severe illness, the mould may have penetrated deeper into the cheese and negatively affected its flavour.
• Cut away the mouldy parts: For soft cheeses like Brie or Port Salut, cut away at least a quarter of an inch from any surface where mould is visible. For harder, aged cheeses like aged Cheddar or Parmesan, you can scrape away the mould. Ensure you remove at least 1 inch (2.5 cm) around and below the mould to be safe.
• Discard mouldy soft cheese: If you ate mouldy soft cheese, such as cream cheese, cottage cheese, or ricotta, it is recommended to discard the entire product immediately. The spores can easily contaminate the entire cheese, increasing the risk of food poisoning.
• Monitor for symptoms: Although rare, mouldy cheese can carry harmful bacteria such as E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Symptoms of food poisoning include vomiting, stomach pain, and diarrhoea. If you experience any of these symptoms, seek medical attention.
• Improve cheese storage: To prevent mouldy cheese in the future, improve your storage techniques. Store cheese at a temperature of 34–38°F (1–3°C) and wrap it tightly in plastic wrap or special cheese paper. Label the cheese with its type and the date of purchase. Consume the cheese within a reasonable timeframe to reduce the risk of mould growth.

Remember, while it is unlikely that you will get sick from eating a small amount of mouldy cheese, it is always better to be cautious. Monitor yourself for any unusual symptoms, and if concerned, consult a medical professional.

Frequently asked questions