Bushra Griffith
It's a common dilemma: you pull out a block of cheese from the fridge, only to find that it's grown a coat of fuzzy mold. Should you toss the whole block, or can you salvage it? The good news is that in many cases, you can simply cut off the moldy part and safely eat the rest. The texture and flavor of cheese come from the microorganisms like mold that form during the cheesemaking process. However, it's important to know which types of cheese can be salvaged and how to prevent mold growth to ensure your cheese stays fresh and delicious.
How to get rid of mold from under cheese
| Characteristics | Values |
|---|---|
| Preventing mold | Tightly wrap cheese in an airtight material, such as plastic wrap, to minimize exposure to air |
| Storage | Store in a consistent temperature and humidity, such as a wine fridge or a crisper drawer |
| Type of cheese | Harder, aged cheeses like aged Cheddar or Parmesan can have mold scraped away; soft cheeses like Brie or Port Salut should have about a quarter inch cut away from any moldy surface |
| Exceptions | If the cheese was next to fish or meat, toss it; if it's mozzarella, burrata, ricotta, mascarpone, or other fresh soft cheeses, discard it |
| Mold color | White, fuzzy mold with green tinge will have a minimal effect on flavor; black or gray mold is less desirable and more of the cheese may be impacted |
| Smell | If the cheese smells of ammonia or is both moldy and wet, throw it away |
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What You'll Learn
- Cut off mould from hard cheeses like Parmesan or aged Cheddar
- Soft cheeses like Brie or Port Salut should have 1/4 inch cut away from mould
- Avoid mould by wrapping cheese in airtight material like plastic wrap
- Avoid mould by storing cheese in a wine fridge or a drawer with consistent temperature and humidity
- Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy
Cut off mould from hard cheeses like Parmesan or aged Cheddar
If you spot mould on hard cheeses like Parmesan or aged Cheddar, you can simply cut off the mouldy part and consume the rest of the cheese. This is because microorganisms like mould thrive in wet environments and are less active in dry ones, so the mould roots will likely not have penetrated beyond the surface of these hard, salty cheeses.
However, it is important to note that the mould-affected part of the cheese will not taste the same as intended, and the rest of the cheese should be consumed quickly. It is also recommended to cut a generous divot around the mouldy spot to ensure that all the mould is removed.
It is important to assess the type of mould present. White, fuzzy mould tinged with green can be safely cut away without incident, while black or grey mould is less desirable and more of the cheese should be removed to ensure none of the affected parts remain. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
While cutting off mould from hard cheeses like Parmesan or aged Cheddar can be a safe option, it is always a judgement call and it is important to use your best discretion. If you are unsure, it is always better to be safe and discard the cheese.
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Soft cheeses like Brie or Port Salut should have 1/4 inch cut away from mould
It can be frustrating to find mould growing on your cheese, but it's important to act quickly to prevent waste. While mouldy cheese can be safely consumed in some cases, it is important to exercise caution.
Soft cheeses like Brie or Port Salut are an exception to the rule that you can cut off mould and still eat the cheese. This is because the mould can penetrate deeper into the structure of soft cheeses, so it is best to toss it. However, the thick white rind on the outside of a wheel of Brie is actually a type of mould called Penicillium candidum, which is perfectly safe to eat. This rind is created when the cheesemaker pats down the mould, flips the cheese, and allows the process to repeat on the other side.
If you do choose to cut mould off your cheese, it is important to use a clean, sharp knife to cut at least one-quarter of an inch around and below the mouldy spot. Be careful not to let the knife touch the mould, and then clean the areas of the cheese that were in contact with it to avoid cross-contamination. The remaining cheese can be treated like a fresh block and resealed tightly.
It is worth noting that mouldy cheese should be thrown away if it has been stored next to meat or fish due to the possibility of cross-contamination. Additionally, if the cheese is very soft, like mozzarella or burrata, and has been left at room temperature, it is best to discard it.
To prevent mould from forming on your cheese in the first place, avoid using plastic wrap as it can trap moisture and create an environment for mould and bacteria to thrive. Instead, use storage materials like parchment paper, cheese wraps, or cheese bags that allow the cheese to breathe.
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Avoid mould by wrapping cheese in airtight material like plastic wrap
Exposure to air is one of the most significant factors in accelerating the deterioration of cheese. To prevent mould, it is essential to tightly wrap cheese in an airtight material, such as plastic wrap, to minimize exposure to air.
However, plastic wrap is not always the best option for storing cheese. Cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic, which masks the taste of the cheese itself. If you're not leaving your cheese room to breathe, it's not only going to smell and taste like plastic, but it will also smell and taste like ammonia.
Instead of plastic wrap, you can use cheese paper, a special two-ply paper used to ensure the cheese can breathe and prevent unwanted air from entering the cheese. If you can't find or don't want to buy cheese paper, you can wrap the cheese in wax or parchment paper and then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out.
For hard cheeses like Parmesan, you should wrap them tightly in paper and then loosely in plastic. For semi-hard to semi-soft cheeses like cheddar, you can wrap them loosely in paper and then loosely in plastic wrap. Soft ripened cheeses like brie should be wrapped loosely in paper and then placed in a partially sealed plastic bag or small airtight container with a cracked lid.
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Avoid mould by storing cheese in a wine fridge or a drawer with consistent temperature and humidity
Wine fridges are a great way to avoid mould when storing cheese. Unlike regular kitchen refrigerators, wine fridges offer a range of temperatures more suitable for cheese preservation. Wine fridges are designed to create an environment that mimics the ideal conditions for storing wine, which also happen to be perfect for cheese. These conditions include a controlled temperature, humidity level, and absence of light and vibrations.
The temperature in a wine fridge can be adjusted to suit the specific cheeses you're storing. Soft and semi-soft cheeses prefer temperatures of around 11°C to 13°C, while harder cheeses thrive at slightly lower temperatures of 7°C to 11°C. The humidity levels in a wine fridge are also adjustable, which is crucial for preserving the texture and flavour of cheeses. Ideally, you'd want to maintain humidity levels between 70% and 90%.
If you don't have access to a wine fridge, storing cheese in a drawer with a consistent temperature and humidity can also help to avoid mould. The vegetable drawer or a bottom shelf in a regular refrigerator is a good option, as the temperature is more stable and the humidity is higher. However, it's important to keep your cheese away from strong-odour foods like onions, as cheese will absorb these odours and flavours.
To further prevent mould, avoid storing cheese in plastic wrap, as this can cause the cheese to take on a plastic taste and smell. Cheese bags, cheese paper, or wrapping the cheese in wax or parchment paper surrounded by aluminium foil are better alternatives. Additionally, try to buy cheese in small quantities so you only have to store it for a few days, as cheese is best when it's freshest.
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Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy
However, this is not the case for all cheeses. For example, the thick white rind on the outside of a wheel of brie is a type of mould called Penicillium candidum. This mould is safe to eat and is what gives brie its savoury, mushroomy flavour. Other 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.
In general, mouldy cheese can be prevented by storing cheese properly and eating it within a reasonable time frame. To store cheese, wrap it in special cheese paper or in a layer of parchment paper. It is also important to avoid direct contact with cheese by using gloves or ensuring that the packaging creates a barrier between the cheese and your hands.
If you do find yourself with mouldy cheese, it is important to assess the type of cheese and the type of mould before deciding whether to cut off the mouldy part or discard the cheese entirely. White, fuzzy mould, tinged with green, will have a minimal effect on flavour and can be safely cut away. Black or grey mould is less desirable and more of the cheese around it should be removed to avoid any negative impact on flavour. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
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Frequently asked questions
To prevent mould, wrap your cheese in an airtight material, such as plastic wrap, to minimise its exposure to air. You can also store it in your crisper drawer, which will have a consistent temperature and humidity.
If your cheese has a small amount of mould on the surface, you can use a knife to scrape or cut it off. For harder cheeses, like aged cheddar or parmesan, you can simply scrape off the mould. For softer cheeses, like brie or port salut, cut about a quarter of an inch around any surface where mould is visible.
Fresh, soft cheeses like ricotta, mascarpone, mozzarella, burrata, cottage cheese, and cream cheese should be discarded if mould appears, as it has likely penetrated deep into the cheese and negatively affected the flavour.
If your cheese is covered in a thick layer of mould, smells like ammonia, or is both mouldy and wet, it should be thrown away.
