Frederic Melton
Cheese is a perishable food product that can spoil and harbour harmful bacteria, leading to foodborne illnesses. Therefore, it is important to know how to identify spoiled cheese. The signs of spoilage include mould growth, discolouration, and a slimy or greasy texture. The appearance of white powder on cheese can be due to mould or calcium lactate. Calcium lactate crystals are coarse and gritty, whereas mould is soft and can appear as tiny hairs or threads on the surface of the cheese. If the white substance can be scraped off with a knife, it is likely calcium lactate, but if it falls apart, it is probably mould. Additionally, the smell and texture of the cheese can provide clues about spoilage. A strong ammonia smell, similar to cat urine, is indicative of spoilage in pungent cheeses like blue cheese or Camembert. Unwanted mould can negatively impact the quality of cheese by releasing enzymes that alter its flavour and texture.
| Characteristics | Values |
|---|---|
| Smell | A rotten or strong ammonia smell (similar to cat urine) may indicate spoilage. However, some cheeses are naturally pungent, so a strong smell may not always be a reliable indicator. |
| Appearance | Mould growth, discolouration, and a slimy or greasy texture can indicate spoilage. Browning may also be a sign of spoilage in certain cheeses like Gouda and Parmesan. |
| Texture | Hard cheeses like Cheddar can become brittle and prone to cracking when they spoil due to changes in moisture content and bacterial growth. Soft cheeses like Camembert can become slimy due to unwanted bacterial growth. |
| White Powder/Speckles | White spots or powder on cheese may be calcium lactate crystals, especially if gritty or coarse. Calcium lactate is harmless and indicates a well-aged cheese. If the substance is soft, fuzzy, or thread-like, it is likely mould. |
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What You'll Learn
Calcium lactate is harmless and indicates a well-aged cheese
When it comes to cheese, it can be tricky to determine if it has gone bad, especially if it's already mouldy and has a strong smell. However, the presence of white powder on cheese does not necessarily mean it has spoiled. In fact, it could be calcium lactate, which is completely harmless.
Calcium lactate crystals are a common occurrence in many cheeses, especially younger cheeses, and they are a sign of a well-aged cheese. These crystals are the result of the breakdown of lactose in the cheese by cultures, which produce lactic acid. As the levels of lactic acid rise, they bind with calcium ions to form calcium lactate. Over time, the calcium lactate levels increase and eventually crystallise, becoming visible as white crystals on the surface or interior of the cheese.
These crystals are usually coarse and have a powdery or flaky texture, sometimes appearing as a smear across the surface of the cheese. They are commonly found in aged Italian, Dutch, Swiss-style cheeses, and cheddars, as well as Gouda, Parmesan, and Camembert. Calcium lactate crystals indicate a robust and flavourful cheese, hence their other name, "flavour crystals".
It's important to distinguish calcium lactate crystals from mould. Mould can render cheese inedible, whereas calcium lactate is harmless. One way to tell the difference is by texture: calcium lactate crystals are coarse and sandy, while mould is soft and hairy. Additionally, mould may give off a strong ammonia smell, similar to cat urine, indicating that the cheese is no longer safe to eat.
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Mold is soft, raised, and sticks up from the surface
It can be tricky to tell if cheese has gone bad, especially if it's already mouldy and has a strong smell. However, it's important to know how to identify spoiled cheese to prevent falling ill.
If you notice mould on your cheese that is soft, raised, and sticks up from the surface, it is most likely mould. Mould can also appear as tiny hairs or wispy growths on the cheese. While consuming small amounts of mould is usually not harmful, it is generally not recommended. If the mould is confined to a hard cheese, you can cut it off and consume the rest of the cheese. However, if the mould is on a soft cheese, it is best to discard it.
To differentiate between mould and calcium lactate, you can perform a touch test or use your sense of smell. Mould will feel soft and may stick up from the cheese surface, resembling tiny hairs. It may also have a rotten smell. On the other hand, calcium lactate will feel coarse and crystalline, similar to fine sand. Calcium lactate is a natural byproduct of the cheesemaking process and is safe to consume. It is a sign of a well-aged cheese and can indicate a more robust flavour.
It's important to note that the type of cheese, how it was stored, and your observations of its smell and appearance all play a role in determining if cheese has gone bad. Proper storage and consuming the cheese within a reasonable timeframe can help prevent mould from forming.
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Cheese should be stored properly to prevent spoilage
Cheese is a delicate product, and mistreating it can result in a less delicious cheese. To prevent spoilage, it is important to understand how to store cheese properly.
Cheese is a living, breathing thing, and without proper oxygen, it will suffocate and eventually die, leading to off-flavours and weird textures. Therefore, cheese should not be stored in plastic wrap or bags, as plastic cuts off the air supply. Instead, cheese paper, parchment paper, or breathable plastic wrap made especially for cheese should be used. These materials provide airflow and humidity, which keeps the cheese healthy and happy. When using cheese paper, ensure that no parts of the cheese are exposed, as the fridge will dry them out and make them crusty. If parchment paper is used, the cheese can then be loosely wrapped in a Ziploc bag, ensuring there is still some air in the bag.
Another way to store cheese is to wrap it in paper and then plastic, with a final layer of tin foil to keep out foul odours. This is especially good for the freezer, as harder, drier cheeses like Parmesan hold up well in freezing temperatures. However, fresh, high-moisture cheeses like mozzarella should not be frozen, as they will undergo significant textural changes.
To prevent spoilage, it is also important to understand how to identify spoiled cheese. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad, similar to cat urine. If the cheese smells rotten, it is probably no longer safe to eat. However, sometimes the mold can be scraped off the cheese, and the rest of the cheese can be consumed. The key to telling the difference between calcium lactate crystals and mold is their texture; calcium lactate crystals are coarse, whereas mold is soft and hairy.
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Spoiled cheese can cause foodborne illnesses
Cheese is generally considered a safe and nutritious food. However, spoiled cheese can cause foodborne illnesses, so it's important to know how to identify when cheese has gone bad. Firstly, it's important to understand that different cheeses have different shelf lives and storage requirements, so always follow the packaging instructions.
When it comes to identifying spoiled cheese, it's best to use your senses. If the cheese has an unusual smell, appearance, or texture, it's best to discard it. For example, if a naturally pungent cheese, like blue cheese or Camembert, has a strong ammonia smell similar to cat urine, it has likely gone bad. If there is mold on the cheese, it may be possible to cut it off and still consume the cheese, but use your better judgment and be cautious. If you're unsure, it's better to be safe than sorry and throw the cheese away.
Some cheeses, such as aged Gouda, Cheddar, or Parmesan, may develop white crystals, which are desirable and indicate a well-aged cheese. These crystals are coarse and crunchy and are known as calcium lactate, which is completely harmless. However, if you notice soft, hairy growths on the surface of the cheese, it is likely mold, and the cheese should be discarded.
Consuming spoiled cheese can lead to foodborne illnesses, commonly known as food poisoning. Symptoms can include nausea, vomiting, diarrhea, stomach cramps, and sometimes fever. The severity of these symptoms can vary depending on the type and amount of spoiled cheese consumed, as well as individual susceptibility. Vulnerable populations, such as the elderly, young children, pregnant women, and those with chronic illnesses, are at a higher risk of experiencing more severe illness.
To reduce the risk of consuming spoiled cheese, always check the expiration or best-by date on the packaging and avoid consuming cheese that has expired. Additionally, practice good food safety habits, including proper handwashing, and ensure that all utensils, cutting boards, and surfaces that come into contact with cheese are thoroughly cleaned to prevent cross-contamination.
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Some cheeses are intentionally inoculated with mould
When it comes to cheese, mould is an integral part of the cheesemaking process. In fact, almost all microorganisms like mould are what make cheese so distinct and delicious. However, this does not mean that all mould is good for cheese. Some cheeses are intentionally inoculated with mould to achieve a specific flavour or texture. Cheesemakers carefully control and monitor the mould to ensure it does not overgrow and cause the cheese to spoil. In these cases, the mould is desirable and safe to eat.
For example, mould is intentionally added to Stilton and Brie to give them their distinctive characteristics. The thick white rind on the outside of a wheel of Brie is a result of this process. Washed-rind cheeses, also called "smear-ripened cheeses", fall into the mould-ripened category because their rinds are created by a complex ecosystem of moulds and yeasts. Other examples include Camembert, which is made by adding Penicillium candidum, a type of white mould, to the milk, and blue cheese, which has mould on it and is safe to eat.
On the other hand, if mould grows on cheese unintentionally or if it is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts. It is important to always check for signs of unsafe mould growth, such as unusual colours, textures, or odours.
It is worth noting that not all white substances on cheese are mould. Calcium lactate, for instance, can appear as powdery white crystals on the surface of cheese. Unlike mould, calcium lactate is completely harmless and is even used as a medication for treating calcium deficiency. In the context of cheese, it can be a sign of quality, indicating a well-aged cheese with a potentially robust flavour. To distinguish between calcium lactate and mould, one can examine their textures: calcium lactate crystals are coarse and crunchy, while mould is soft and sometimes sticks up from the surface of the cheese, resembling tiny hairs.
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Frequently asked questions
White powder on cheese is usually calcium lactate, which is completely harmless and a sign of a well-aged cheese. Calcium lactate crystals will feel coarse and gritty, whereas mould will be soft and thready. If you see anything sticking up from the surface of the cheese, it is probably mould.
Use your senses of smell and sight to check the cheese's appearance. If it has a bad smell, or its colour has changed, it has probably gone bad. If you see mould, scrape it off with a knife. If it falls apart, it's probably mould, but if it flakes off, it's probably calcium lactate.
Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad, similar to cat urine. If the cheese smells like a much more concentrated version of its usual scent, it has probably gone off.
Spoiled cheese can have a range of visual indicators, including mould growth, discolouration, and a slimy or greasy texture. Hard cheeses like Cheddar can start to crack when they spoil, and soft white mould cheeses like Camembert can become slimy.
If you do feel ill after eating a piece of cheese that might be spoiled, it's best to call your healthcare provider.
