Bushra Griffith
Parmesan cheese is a hard, salty cheese that originated in Italy. It is made by heating cow's milk, adding lactic acid bacteria to lower the pH, and then adding rennet for coagulation. Due to its hardness, parmesan cheese is less susceptible to mold than softer cheeses. However, mold can still develop on parmesan cheese, especially if it is not stored properly. While mold on cheese is not necessarily toxic, it can negatively impact its flavor and texture. Therefore, it is important to know how to identify and handle mold on parmesan cheese to ensure food safety and maintain the desired taste and quality.
| Characteristics | Values |
|---|---|
| Texture | Fuzzy, soft, raised mass |
| Colour | White, green, black, grey, fluorescent |
| Smell | Ammonia |
| Type of cheese | Hard, aged, soft, fresh |
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What You'll Learn
How to distinguish mould from calcium lactate
Parmesan cheese is a hard, granular Italian cheese produced from cow's milk and aged for a minimum of 12 months. It is not uncommon to find small specks of surface mould on parmesan cheese. This mould is usually blue or green in colour. However, it is important to distinguish between mould and the white spots that may also appear on the surface of the cheese, which are typically tyrosine or calcium lactate crystals. These crystals develop the flavour and fragrance of certain aged cheeses.
So, how can you distinguish calcium lactate from mould? Calcium lactate crystals are most likely to form where the cheese has been exposed to moisture. They usually appear as a powdery smear of white rather than distinct spots. The crystals themselves do not alter the taste of the cheese, but their presence indicates a well-aged block of parmesan with a robust flavour profile. On the other hand, if the white spots are only on the surface of the cheese and the cheese tastes off, they are likely to be mould.
Another trick to distinguish one from the other is to take a knife and scrape the surface of the cheese. If the white part flakes off, it is likely calcium lactate. Mould, however, will probably just fall apart. Calcium lactate crystals will feel coarse to the touch. They are also more likely to be engrained in the cheese than mould. Calcium lactate crystals will be found on the outside of the cheese, while tyrosine crystals will be found on the inside. Calcium lactate crystals will have a slightly softer, almost powdery or flaky texture, whereas tyrosine crystals will be hard and crunchy.
If your parmesan cheese has developed an ammonia-like smell, it is best to throw it away immediately. Eating mouldy cheese could put you at risk for stomach pain and diarrhoea, which are symptoms of food poisoning.
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What to do if you see mould on your Parmesan
Mould on hard cheeses like Parmesan is usually nothing to worry about. In fact, microorganisms like mould are what make cheese, well, cheese. However, if you spot mould on your Parmesan, it's best to assess the situation first.
If the mould is white, fuzzy, and tinged with green, it's generally safe to cut away the mouldy part and consume the rest of the cheese. You can also wash the mould off the rind with warm salty water and store the cheese in the freezer for later use.
On the other hand, if the mould is black or grey, it's recommended to cut away a larger portion to ensure that any potentially impacted cheese is removed.
If the cheese has developed an ammonia-like smell or is both mouldy and wet, it's best to discard it entirely. Proper storage is essential to prevent mould and extend the shelf life of Parmesan cheese. It should be stored in the fridge, preferably in the crisper drawer.
While it's unlikely that you'll get sick from consuming small amounts of mouldy cheese, it's important to practice caution. Mouldy cheese can cause stomach pain and diarrhoea, which are symptoms of food poisoning. Therefore, when in doubt, it's always best to err on the side of caution and discard the cheese.
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How to prevent mould on Parmesan
To prevent mould on Parmesan cheese, it is important to store it properly. Parmesan is a hard cheese, which means that mould typically remains on the surface and does not penetrate too deeply. However, to prevent mould from forming in the first place, it is recommended to store Parmesan in a sealed container or cheese paper in the fridge.
If you are making your own Parmesan cheese, there are a few additional considerations to prevent mould:
- Inspect wax coatings regularly: Look for cracks or imperfections and reseal as needed.
- Store in the right environment: Use a dedicated cheese cave or a temperature-controlled refrigerator, ideally between 50-55°F (10-13°C).
- Practice good hygiene: Always wash your hands and sterilize tools before handling the cheese.
By following these steps, you can help prevent mould from forming on your Parmesan cheese and extend its shelf life.
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Is it safe to eat mouldy Parmesan?
Mouldy Parmesan can be eaten, but only if it is a hard cheese and the mould is not fluorescent in colour. If the mould is a normal colour, it can be cut or scraped off and then rinsed with warm salty water. This will allow you to save the cheese for later in the freezer. However, if the cheese has developed an ammonia-like smell, it should be thrown away immediately as it could cause stomach pain and diarrhoea, which are symptoms of food poisoning.
To prevent Parmesan from going mouldy, it should be stored properly. Parmesan should be wrapped in special cheese paper or parchment paper and stored in the fridge, preferably in the crisper drawer, which will have a consistent temperature and humidity. If stored properly and left unopened, Parmesan should last up to nine months.
Hard cheeses like Parmesan are less likely to be affected by mould spores than soft cheeses. This is because mould spores struggle to penetrate deeper into harder cheeses. As such, long-aged, hard cheeses like Parmesan are the best option for those looking to avoid mouldy cheese.
It is important to note that while mouldy cheese is generally not toxic, it can affect the flavour. Therefore, it is recommended to cut or scrape off any mould before consuming the cheese.
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What does mouldy Parmesan taste like?
Mouldy Parmesan cheese is likely to have an ammonia-like smell and a compromised flavour and texture. While mould is integral to the cheesemaking process, mould that develops on cheese forgotten in the fridge will negatively impact its flavour and texture. In general, mould roots will not penetrate the surface of hard, salty cheeses like Parmesan, but it will change the flavour of the cheese—probably not in a good way.
If your Parmesan cheese has developed mould, it is recommended to cut off the mouldy parts and rinse the cheese with water. If the cheese has developed an ammonia-like smell, it is best to throw it away. While mouldy cheese is unlikely to kill you, eating it may cause stomach pain and diarrhoea, which are symptoms of food poisoning.
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Frequently asked questions
Parmesan is a hard cheese, so mould is unlikely to penetrate too deeply. If there is mould, you will see fuzzy spots on the exterior. If the cheese has a thick coating of mould, it's best to throw it away.
Mould on Parmesan cheese can be white, tinged with green, or black/grey. White spots on hard cheese may also be calcium lactate spots, which are formed when lactic acid interacts with the cheese's calcium. To distinguish between mould and calcium lactate, scrape the surface of the cheese with a knife. If the white part flakes off, it's probably calcium lactate.
While it's unlikely that you'll get sick from eating mouldy cheese, it's not recommended. Mould can negatively impact the flavour and texture of the cheese. If you want to be extra careful, cut off about an inch around and below the mould spot.
Parmesan cheese should be stored in the fridge, particularly in the crisper drawer. Proper storage will help extend the shelf life of the cheese.
