Bushra Griffith
Getting cheese to mold is a tricky business. While it may seem like an easy task, there are many factors to consider, such as the type of cheese, storage methods, and the potential risks of consuming moldy cheese. The good news is that if you're looking to get your cheese to mold, you're probably already on the right track, as most cheeses will eventually develop mold due to the presence of microorganisms. However, if you're looking to speed up the process or ensure a consistent mold coating, there are some techniques you can try. One method is to use a butane torch to kill any existing mold and then vacuum seal the cheese, which has been reported to last over a year in the fridge. Another option is to wrap the cheese in paper towels to absorb excess moisture and then place it in a zip lock bag, changing the paper towel as it gets moist. Additionally, certain types of cheese are more prone to molding, so choosing the right variety can increase your chances of success.
| Characteristics | Values |
|---|---|
| How to prevent mould | Wrapping cheese in paper towels and then placing it in old bread bags or zip lock bags helps prevent mould as the paper absorbs excess moisture. |
| Using cheese paper allows the cheese to breathe while keeping excess moisture at bay. | |
| Storing cheese in plastic zip-top bags can cause mould. | |
| Hard cheese keeps better when wrapped in parchment paper. | |
| Heat treatment can prevent mould. Passing a butane torch over the cheese surface will kill mould. | |
| Vacuum sealing cheese and storing it in the fridge can make it last over a year. | |
| Freezing cheese can prevent mould. | |
| Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are least likely to mould. | |
| What to do if mould appears | For hard or semi-soft cheeses such as Cheddar, Havarti, or Brie, cut the mould off and consume. |
| For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mould is visible. | |
| For fresh soft cheeses like mozzarella, ricotta, mascarpone, chèvre, cottage cheese, or cream cheese, mould will have likely penetrated deep into the cheese and should be discarded. | |
| For hard cheeses like Parmesan, mould usually won't penetrate far and is safe to cut off. | |
| If mould is consumed, it will likely not be an issue. | |
| If mould is consumed and you are pregnant or have a weakened immune system, consult a doctor. |
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What You'll Learn
Use paper towels to absorb excess moisture
While cheese is a product of mold and microorganisms, and some types of cheese are made to be consumed with mold, it is important to know how to prevent mold from growing on cheese when we want to preserve it. Mold thrives in wet environments, so to prevent mold from growing on cheese, it is important to absorb excess moisture.
One way to do this is to wrap the cheese in a paper towel before placing it in plastic wrap or a plastic bag. The paper towel will absorb excess moisture from the cheese, helping to keep it fresh for longer. It is important to change the paper towel as it absorbs moisture. This method is especially useful when the original packaging is no longer available.
However, it is important to note that this method may not be as effective as using cheese paper, wax paper, or parchment paper, as paper towels can dry out the cheese more quickly. Additionally, while plastic wrap can be used in the short term, it is not ideal for long-term storage as it can trap moisture, causing the cheese to become slimy, and promoting mold growth.
Therefore, it is recommended to use paper towels as a temporary solution or in conjunction with other methods, such as storing the wrapped cheese in an airtight container with a paper towel to absorb excess moisture and prevent mold growth. By understanding the role of moisture in mold growth and using the right storage techniques, you can effectively prevent mold from growing on your cheese.
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Try heat treatment to kill mould
While mould is an integral part of the cheesemaking process, it can be unsightly and undesirable when it appears on cheese in your fridge. If you want to prevent mould from growing on your cheese, you can try heat treatment.
One method of heat treatment is to use a butane torch to quickly pass over the cheese's surface and kill any mould. This technique is similar to using hot wax to coat cheese for ageing, which kills all surface mould. A heat gun, like those used for crafts and shop work, is another option that is less likely to affect the taste of the cheese as unburned gases can make food taste strange.
If you want to prevent mould from growing on your cheese, you can also try wrapping it with a paper towel to absorb excess moisture before putting it in a zip lock bag. Changing the paper towel as it gets moist will help with storage. Additionally, storing cheese in an airtight container or wrap can help minimise exposure to air, which is a significant factor in accelerating cheese deterioration and mould growth.
It is important to note that while mould on cheese may not be toxic, it can negatively impact the flavour and texture. Therefore, it is essential to handle mould on cheese properly to ensure the delicious morsels are not wasted.
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Cut mould off hard cheeses
It is generally agreed that hard cheeses are the safest to cut mould off of and keep. This is because the mould's mycelium cannot penetrate very deep into hard, dry cheeses, and toxins produced by the mould do not diffuse beyond the immediate area due to the lack of moisture. Therefore, it is generally safe to cut off the mouldy spots and eat the remainder of the cheese. Hard cheeses include cheddar, Manchego, Swiss, Parmigiano Reggiano, and Parmesan.
However, it is important to note that this is not always the case, and there are a few factors to consider. Firstly, how much mould is on the cheese? If the surface is entirely covered in mould, it is best to discard the cheese, as it is difficult to remove all of the contamination. Secondly, how much of the cheese are you cutting off? It is recommended to remove at least one inch of cheese beneath the mould to ensure that all of the fungi's hyphae and potential toxins are eliminated. Therefore, if the piece of cheese is too small to cut one inch below the surface with mould growth, it is best to throw it away.
Additionally, while mould on hard cheeses may not be harmful, it can compromise the taste of the cheese. The mould-affected part of the cheese will not taste the way it was intended to, so it is essential to consider the flavour when deciding whether to cut off the mouldy spots.
Finally, while it is rare, some moulds can cause allergic reactions, respiratory problems, or produce toxins that can make you sick. Therefore, it is always a wise decision to avoid consuming mould whenever possible. Properly storing cheese and eating it within a reasonable timeframe is the best way to prevent mould growth.
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Store in glass containers
If you're looking to encourage mold growth on your cheese, storing it in a glass container is a great option. Glass containers provide a humid environment, which can promote mold growth. Here are some detailed instructions on how to achieve this:
Choosing the Right Container
Select a glass container with an airtight lid. The airtight seal will help maintain the necessary humid environment. Ensure the container is clean and dry before adding the cheese.
Preparing the Cheese
Cut the cheese into smaller pieces or blocks. Smaller pieces will mold more quickly than a large block. You can also rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil. This will help prevent the cheese from drying out, creating a more favorable environment for mold growth.
Storing the Cheese
Place the prepared cheese into the glass container. If desired, you can add a small piece of bread or a few crackers to the container to help increase humidity further. Seal the container tightly and store it at room temperature in a dark, humid environment, such as a pantry or kitchen cabinet. Avoid storing the cheese in direct sunlight or in a dry area, as this can inhibit mold growth.
Monitoring and Maintenance
Check on the cheese every few days to observe any mold development. If condensation forms on the inside of the container, wipe it away to prevent excessive moisture buildup, which can be detrimental to mold growth. If the cheese appears dry, you can add a small piece of moistened paper towel or a damp vegetable to increase humidity.
Remember, while mold is an integral part of the cheesemaking process and can be safely consumed in certain varieties of cheese, it is essential to identify the type of mold and exercise caution. Some molds can be toxic, so proper identification and safe handling are crucial.
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Buy long-aged, hard cheeses
If you want to buy cheese that is resistant to mould, long-aged hard cheeses are the way to go. Cheeses that have been aged for 18 months or longer are the least likely to get mouldy. Examples of such cheeses include Parmesan, pecorino, aged gouda, and older cheddars. These cheeses have a low moisture content, which makes it difficult for microorganisms to thrive and, therefore, less likely to be affected by mould.
On the other hand, fresh soft cheeses like ricotta, mascarpone, and chèvre should be avoided if you want to steer clear of mould. These cheeses have a high moisture content, which provides an ideal environment for mould to grow and penetrate deep into the cheese. While mould on these cheeses is usually not toxic, it can negatively impact their flavour and texture.
When it comes to storing your long-aged hard cheeses, proper storage is key to preventing mould growth. Wrap the cheese in special cheese paper or parchment paper and label it with the type of cheese and the date of purchase. Store it in your crisper drawer, which provides a consistent temperature and humidity. Alternatively, if you have a wine fridge, you can store your cheese there, as the slightly higher temperature is actually better for the cheese.
Even with proper storage, mould can sometimes still develop on your long-aged hard cheeses. In most cases, you can simply cut off the mouldy part and continue enjoying the rest of the cheese. However, it is important to assess the type of mould present. If the cheese has white, fuzzy mould tinged with green, the flavour impact is typically minimal, and the mould can be safely cut away. On the other hand, if the mould is black or grey, it is less desirable, and you should cut away a larger portion to ensure that any potentially affected cheese is removed. If the cheese smells of ammonia or is both mouldy and wet, it is best to discard it entirely.
By choosing long-aged hard cheeses and practising proper storage techniques, you can significantly reduce the chances of mould growth on your cheese. And, in the event that mould does appear, you can often safely remove it without sacrificing the entire cheese.
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Frequently asked questions
Leave it in a warm, moist environment and it will mold.
Depending on the environment, it could take just a few days for mold to start growing on your cheese.
Fresh, soft cheeses like ricotta, mascarpone, chèvre, mozzarella, or cream cheese are more susceptible to mold. Harder cheeses like Parmesan or long-aged cheddars are less likely to mold.
Wrap the cheese in a paper towel and place it in a plastic bag to trap moisture.
You will see a fuzzy or thick coating of mold on the surface of the cheese, which may have roots that penetrate deeper into the cheese.
