Frederic Melton
White mold on cheese is usually harmless and can simply be cut off, but it may compromise the taste of the cheese. If you want to remove white mold from a block of cheddar-style cheese, you can cut off the moldy area with a clean, sharp knife, being careful not to let the knife touch the mold. You should cut off at least a quarter of an inch around and below the moldy spot. After cutting off the mold, you should treat the remaining cheese as a fresh block and reseal it tightly. To prevent mold from growing on cheese, you can wipe the inside of the cheese wrapper with white vinegar, as the acidity of vinegar slows down mold growth without affecting flavor.
| Characteristics | Values |
|---|---|
| What to do about white mold on cheese | Most of the time, you can simply cut off the moldy part of the cheese. |
| How much cheese to cut off | This depends on the type of cheese. For hard or semi-hard cheeses like cheddar, parmesan, or gouda, cut off at least a quarter of an inch around and below the moldy spot. |
| How to cut the cheese | Use a clean, sharp knife to cut the cheese, ensuring that the knife does not touch the mold. |
| What to do after cutting off the mold | Once the mold is removed, treat the remaining cheese like a fresh block by resealing it tightly. |
| Soft cheeses | Soft cheeses like cream cheese or brie are an exception. If mold develops on soft cheese, it is best to throw it away as mold can penetrate deeper into its structure. |
| Using white vinegar | White vinegar can be used to remove mold from cheese. Dampen a clean cloth with white vinegar and gently wipe away the moldy spots. Allow the cheese to air dry and then re-wrap it using proper storage techniques. |
| Preventing mold | To prevent mold growth, wipe the inside of the cheese wrapper with white vinegar before sealing. The acidity of vinegar slows down mold growth without affecting the flavor. |
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What You'll Learn
Cutting off the mouldy area
If you spot mould on your cheese, don't panic! You may be able to salvage it by cutting off the mouldy area. This method is safe and effective for hard or semi-hard cheeses like cheddar, parmesan, or gouda.
Here's how to do it: use a clean, sharp knife to cut at least a 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 came into contact with the knife to avoid cross-contamination. Make sure to cut generously around the mould to ensure that all the roots are removed. Like mushrooms and other fungi, mould grows roots that can penetrate the cheese, and you want to make sure that all the roots are removed.
Once the mouldy area has been cut away, dispose of it carefully. You don't want to accidentally spread mould spores to other foods or surfaces in your kitchen. Rinse the knife and cutting board thoroughly with hot water, and consider using a disinfectant spray or wipe to sanitise any surfaces that may have come into contact with the mould.
After removing the mould, treat the remaining cheese like a fresh block. Reseal it tightly to prevent future mould growth and store it properly in the refrigerator. Enjoy your freshly salvaged cheddar!
Remember, soft cheeses like cream cheese or Brie are an exception to this rule. If mould develops on soft cheese, it's best to discard it entirely, as mould can penetrate deeper into its structure.
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Using white vinegar to wipe away mould
White vinegar is a powerful tool for mould removal from cheese. It is naturally anti-fungal, and its acidity slows down mould growth without affecting the flavour of the cheese.
To use white vinegar to wipe away mould from cheddar-style cheese, start by dampening a clean cloth with the vinegar. You can also use a clean paper towel. Then, gently wipe away the mouldy spots on the cheese. Be careful not to let the cloth or paper towel touch the mould and then come into contact with clean areas of the cheese to avoid cross-contamination.
Once you have wiped away the mould, allow the cheese to air dry for a moment. Then, re-wrap the cheese using proper storage techniques to prevent future mould growth. Make sure to tightly wrap the cheese in an airtight material, such as plastic wrap, to minimize exposure to air.
Additionally, you can use white vinegar to prevent mould growth on cheese. Dab a bit of white vinegar onto a clean paper towel and wipe the inside of the cheese wrapper before sealing. You can also put the cheese in an airtight container along with a cloth soaked in vinegar. This will help keep the cheese mould-free.
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Freezing hard cheeses
Cheddar and other hard cheeses can be frozen, although it is worth noting that cheese is best enjoyed fresh to maximize its flavor and texture.
When storing hard cheeses in the freezer, it is important to note that highly flavoured foods, if not properly wrapped, will transfer their smell and flavour to other items in the freezer. To prevent this, place the cheese into an additional freezer-proof sealable bag or overwrap it with strong foil.
Once you are ready to use the frozen hard cheese, thaw it in the fridge. Frozen cheese is best used for cooking rather than serving as a table cheese as its texture will have changed. It may be less meltable and drier and crumblier.
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When to toss the cheese
While it is possible to cut off mould from hard and semi-hard cheeses, such as cheddar, there are certain situations in which it is best to throw the cheese away.
If the cheese has been left out of the fridge, hard cheeses like cheddar can be safely left out for up to 8 hours at room temperature. However, if the cheese has been left out for more than 4 hours, it is important to check for signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.
For soft cheeses, such as cream cheese or Brie, it is recommended to toss the entire product if mould develops, as mould can penetrate deeper into the structure of these cheeses. In addition, if grated or shredded hard cheese has become mouldy, the entire bag should be thrown out.
It is also important to note that while most moulds are harmless, some can produce dangerous toxins. Therefore, if there is extensive mould growth on the cheese, it is best to discard it. If the mould is found on more than one part of the cheese, it is advisable to throw away the cheese entirely.
Finally, even if the mould is removed, the cheese's quality and taste may be compromised. The affected part of the cheese may not taste the way it was intended to. Therefore, if the cheese has been significantly affected by mould, it may be best to discard it, especially if it has developed an unpleasant taste or texture.
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How to prevent mould
Mould can be prevented from growing on cheddar-style cheese by storing it correctly. Cheddar is a hard cheese, and hard cheeses can dry out quickly, making them more susceptible to mould growth. To prevent this, wrap the cheese tightly in an airtight material, such as plastic wrap, to minimise its exposure to the air.
It is also important to avoid touching the cheese with your bare hands, as bacteria from human contact can cause mould to grow. Instead, use gloves or ensure that the packaging creates a barrier between the cheese and your hands.
If you do find mould on your cheese, it is possible to salvage it by cutting off the mouldy area. Use a clean, sharp knife to cut at least a quarter of an inch around and below the mouldy spot, being careful not to let the knife touch the mould. Once the mould is removed, rewrap the cheese tightly to prevent future mould growth.
It is important to note that this method is only suitable for hard or semi-hard cheeses like cheddar, Parmesan, or Gouda. For soft cheeses like cream cheese or Brie, it is best to discard the entire block if mould is present, as mould can penetrate deeper into the structure of these cheeses.
Additionally, white spots on cheddar-style cheese may not always be mould. Calcium lactate, a byproduct of lactic acid interacting with calcium carbonate, can form on the outside of rindless cheddars as they age. This is an indication that the cheese has aged for a long time and should have a more developed flavour profile.
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Frequently asked questions
To remove white mold from a block of cheddar cheese, cut at least a quarter of an inch around and below the moldy spot using a clean, sharp knife. Be careful not to let the knife touch the mold and then clean areas of the cheese to avoid cross-contamination.
To prevent mold from growing on cheddar cheese, consider pre-slicing or shredding the cheese into portion-sized pieces and storing them separately. This minimizes handling and keeps the cheese fresher for longer. Additionally, you can wrap hard cheese varieties like cheddar tightly in plastic wrap, place them in a freezer-safe bag, and store them in the freezer.
While it is generally recommended to cut off and discard moldy portions of cheese, consuming a small amount of mold on cheese is usually not harmful. Most molds are not toxic and will not cause any harm, although it may compromise the taste of the cheese. However, it is important to practice caution and consult a medical professional if you experience any adverse reactions.
