Cheese Mold: A Timely Transformation

How long does it take for cheese to mould? Well, it depends on the type of cheese. Soft cheeses like ricotta, mascarpone, and chèvre are more likely to spoil quickly and should be discarded if mould appears. Harder, aged cheeses like parmesan or cheddar can simply have the mould scraped off and eaten. The length of time cheese lasts in the fridge depends on the type of cheese, with soft cheeses lasting 1-2 weeks and hard cheeses lasting 3-4 weeks.

Soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy

Soft cheeses like ricotta, mascarpone, and chèvre are more prone to developing mould than harder cheeses. This is because they have a higher moisture content, which makes them the perfect breeding ground for mould spores. While some mouldy cheeses can be saved by cutting off the mouldy parts, soft cheeses with mould should always be discarded.

Mould spores are everywhere—in the air, on your hands, and on other foods in your fridge. They are always present, but they need specific conditions to grow, and soft cheeses provide the ideal environment. The best way to prevent mould is to limit its access to air and moisture. Always store soft cheeses in airtight containers, and be sure to use clean utensils and gloves when handling the cheese to prevent the transfer of bacteria.

The shelf life of cheese also depends on how it is packaged. Cheese that comes in breathable packaging should not be repackaged in airtight containers. Instead, use parchment paper or aluminium foil to allow the cheese to breathe while also limiting air exposure.

Additionally, the temperature of your refrigerator plays a crucial role in preventing mould. Ensure that your refrigerator is cold enough and that the door gasket seal is intact to prevent warm air from seeping in. If you notice mould in your refrigerator, sanitise it with bleach to eliminate mould spores.

While it may be tempting to buy soft cheeses in bulk to save money, it is important to consider that these cheeses have a shorter shelf life than harder cheeses. To extend the life of soft cheeses, freezing is an option. However, keep in mind that the texture of the cheese may change upon thawing, and mould can still develop in the freezer, albeit at a slower rate.

Hard, aged cheeses can have mould scraped off

Mouldy cheese is a common problem, and it can be hard to know what to do when you spot it. While it may be tempting to throw the cheese away, it is possible to save it in some cases.

Firstly, it is important to understand that microorganisms like mould are what make cheese, well, cheese. Mould, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavorful compounds. So, in a lot of ways, cheese is mould.

However, that doesn't mean that all moulds are safe to eat. According to Rich Morillo, a certified cheese professional and cheese operations manager, it is pretty rare that you'll find mould growing on cheese that presents a health concern. With the exception of a few types, such as the dark black-gray mould Aspergillus niger, most moulds won't hurt you at all.

That being said, you probably don't want to eat mouldy cheese, as it will likely have a negative impact on the flavour and texture of the cheese. The mould-affected part of the cheese won't taste the way it was meant to, and it may have an unpleasant texture.

So, what can you do if you spot mould on your cheese? If it is a hard, aged cheese, you can simply cut off the mouldy parts and treat the rest of the cheese as you normally would. Hard, aged cheeses include options such as Parmesan, Cheddar, or Monterey Jack. When cutting off the mouldy parts, be sure to cut at least an inch around and below the mould spot to ensure that you remove all of the mould roots.

Once you have cut off the mouldy parts, be sure to wrap the remaining cheese tightly in plastic wrap or parchment paper to prevent further mould growth. You can then put the wrapped cheese in a ziplock bag or another airtight container to keep it fresh.

In addition to cutting off the mouldy parts, you can also try wiping the mould away with a clean cloth dipped in white vinegar. This method may be useful if you want to avoid wasting any cheese. However, it is important to note that this method may not be as effective as simply cutting off the mouldy parts.

Finally, remember that mould growth on cheese is often caused by exposure to air and bacteria. To prevent mould from growing on your cheese in the first place, limit its exposure to air by wrapping it tightly and resealing it completely each time you open it. Additionally, try to avoid touching the cheese with your bare hands, as bacteria on your hands can encourage mould growth. Instead, wear food preparation gloves or use a barrier, such as plastic wrap, between your hands and the cheese.

Prevent mould by limiting exposure to air and bacteria

Mould spores are everywhere, floating through the air both indoors and outdoors. Mould grows when spores land on damp spots, so the key to preventing mould is to limit exposure to moisture.

To prevent mould on cheese, you should limit its exposure to air and bacteria. For hard cheeses like cheddar or Monterey Jack, make sure you keep them tightly wrapped in plastic wrap. Each time you open it, reseal it as tightly and completely as possible.

You should also avoid touching cheese with your bare hands. Even if your hands are washed, some amount of bacteria will remain, and this is what encourages mould to develop. Either wear food preparation gloves or ensure that plastic wrap always creates a barrier between your hands and the cheese.

If you are storing cheese in the fridge, it is important to keep the humidity low. Ideally, you should keep it below 60%, but at least below 50%. You can purchase a moisture or humidity meter from a hardware store to measure this.

If you are storing cheese in the freezer, soft cheeses like Brie and Camembert will last for up to a year, and hard cheeses will last twice as long if they are tightly wrapped.

Freezing cheese is an option, but some types don't freeze well

Freezing is an effective way to increase the shelf life of cheese and prevent it from going bad. However, it is important to note that freezing affects the texture and quality of cheese. When cheese is frozen, small ice crystals form on the inside, disrupting its internal structure. As a result, frozen cheeses may become drier, crumbly, and less meltable over time.

Some types of cheese are better suited for freezing than others. Hard and semi-hard cheeses, such as cheddar, Swiss, and blue cheese, can be frozen but may become crumbly and harder to slice. High-fat, industrial cheeses like cheddar are generally better for freezing than softer or artisanal options.

Mozzarella and pizza cheese can be frozen, but their melting properties may be negatively affected. Some semi-soft cheeses like Stilton or soft goat cheese are also suitable for freezing. Cream cheese can be frozen but may separate upon thawing, improving with whipping.

On the other hand, grated hard cheeses like Parmesan and Romano are not ideal for freezing as they can be stored in the refrigerator for up to 12 months without significant quality loss. Hand-crafted cheeses with delicate flavors and aromas are also best enjoyed fresh, as freezing can alter their taste and texture. Freezing is not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content.

Similarly, soft, ripened cheeses such as brie, Camembert, fontina, or Muenster are best kept in the refrigerator and enjoyed fresh. Freezing blue cheese is also not advised as low temperatures can damage the molds essential to its ripening process. Processed cheeses and cheese spreads are also unsuitable for freezing.

Mouldy cheese can be wiped away with a cloth dipped in vinegar

Mouldy cheese doesn't have to be thrown away. You can wipe away the mould with a cloth dipped in vinegar. This method can kill more than 80% of mould species, including hazardous black mould.

To wipe away mould from cheese using vinegar, start by dipping a clean cloth into white vinegar. Then, wipe away the mould from the cheese with the cloth. This method is more effective than cutting away the mouldy parts of the cheese, as it saves more of the cheese.

You can also use vinegar to prevent mould from growing on cheese. To do this, dampen a paper towel with vinegar and wrap your cheese in it. Place the wrapped cheese in a Ziploc bag and store it in the refrigerator. The vinegar will retard the growth of mould, and your cheese will last for weeks.

It's important to note that mould spores are airborne and can come from anywhere, so keep an eye on your other groceries and clean your fridge regularly to prevent mould from growing on your cheese.

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