Andy Montoya
Soft cheeses like Brie, Camembert, and blue cheese are meant to have a thick coating of white or blue mold. However, if you spot fuzzy mold in different colors, like dark black-gray, it's best to throw the cheese out. Fresh soft cheeses like ricotta and mascarpone should be discarded if moldy because the mold has likely penetrated deep into the cheese. For soft cheeses like Brie, cut about a quarter to half an inch around and below the mold spot. To prevent mold, store cheese in special cheese paper, parchment paper, or a wine fridge.
| Characteristics | Values |
|---|---|
| Storage | Soft cheese should be consumed within two weeks of buying and stored in a dry place. |
| Appearance | Fuzzy mold, or mold that is off-color, indicates spoilage. |
| Appearance | If there is sliminess, discard the cheese. |
| Appearance | If there are tyrosine or leucine crystals, the cheese is well-aged and safe to eat. |
| Touch | If the white substance on the cheese is soft, it is probably mold. |
| Touch | If the white substance is hard, it is probably not mold. |
| Smell | If the cheese smells of ammonia, it is probably spoiled. |
| Taste | If there are no obvious signs of spoilage, you can taste the cheese to check. |
| Consumption | If you ate a large amount of moldy cheese, you may want to explore other issues. |
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What You'll Learn
- Soft cheeses should be consumed within two weeks to avoid mould
- Mouldy soft cheese can be cut to remove the mould, but it's not recommended
- Soft cheese with mould that looks like green fur should be thrown out
- Soft cheeses with mould can be dangerous if not treated under strict hygienic control
- Soft cheeses with mould that smells like ammonia are spoiled and should be discarded
Soft cheeses should be consumed within two weeks to avoid mould
Soft cheeses are delicious, but they don't last long. Unlike hard cheeses, which can be kept in the fridge for up to two months, soft cheeses should be consumed within two weeks to avoid mould. This is because mould develops more easily in a damp environment, and softer cheeses are moister, creating the perfect conditions for mould to thrive.
So, what happens if you spot some mould on your soft cheese? Well, it depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese, negatively impacting its flavour. While this mould is not toxic, it will certainly affect the taste of your cheese, and not in a good way.
For other soft cheeses, like Brie or Camembert, a thin coating of white mould is normal and even desirable, contributing to the flavour and texture of the cheese. If you see mould on these cheeses, simply cut off about a quarter of an inch from any surface where the mould is visible. However, if the mould is fuzzy or an off colour, it's best to discard the cheese as it could indicate spoilage.
To prevent mould from forming on your soft cheeses, proper storage is key. Wrap the cheese in special cheese paper or parchment paper and 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, where the slightly higher temperature is actually better for the cheese.
By following these simple storage tips and consuming soft cheeses within two weeks of purchase, you can minimise the risk of mould and fully enjoy the delicious, creamy goodness of these cheeses.
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Mouldy soft cheese can be cut to remove the mould, but it's not recommended
Mouldy soft cheese can sometimes be cut to remove the mould, but it is not recommended. While mould on soft cheese will rarely make you sick, it can negatively impact flavour and texture. Fresh soft cheeses, like ricotta, mascarpone, and chèvre, should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese. For soft cheeses like Brie or Port Salut, a quarter-inch should be cut away from any surface where mould is visible. Harder cheeses like cheddar, Manchego, Swiss, or Parmigiano Reggiano are better candidates for salvaging if they have mould growth, as the mould's mycelium cannot penetrate as deeply due to the lack of moisture.
It's important to note that some moulds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you ill. If the surface of the cheese is entirely covered in mould or if there isn't enough cheese to cut one inch below the surface with mould growth, it's best to discard the cheese entirely. To prevent mould from growing on your cheese, store it properly in parchment paper, a cheese wrap, or a cheese bag that allows the product to breathe.
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Soft cheese with mould that looks like green fur should be thrown out
Soft cheeses are highly perishable and need to be consumed within two weeks of purchase. They are more susceptible to mould because of their high moisture content. If you spot mould on a soft cheese, it's best to discard it, especially if it has a thick coat of green fur. While it is unlikely to make you sick, it will certainly impact the flavour and texture of the cheese.
Moulds that grow on soft cheeses like Brie, Camembert, and Gorgonzola are different from those that are deliberately introduced during the cheesemaking process. The latter is integral to the flavour and texture of the final product. However, mould that grows on soft cheese due to improper storage or ageing will negatively affect its taste and may even render it inedible.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment allows mould to penetrate deep into the cheese. Even if it's not toxic, the flavour will be compromised. For soft cheeses like Brie or Port Salut, it is recommended to cut away the mouldy portion, including about a quarter of an inch from the surface where it is visible.
To prevent mould from growing on your cheese, proper storage is essential. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer to maintain consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is better for the cheese.
In summary, soft cheese with mould that resembles green fur should be discarded. While it may not be harmful to your health, it will undoubtedly affect the taste and texture of the cheese. To enjoy your cheese at its best, store it properly and consume it within its recommended shelf life.
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Soft cheeses with mould can be dangerous if not treated under strict hygienic control
Soft cheeses with mould can pose potential health risks if not produced and stored under strict hygienic control. While mould is an integral part of the cheesemaking process, contributing to the flavour and texture of the final product, uncontrolled mould growth can compromise the quality and safety of the cheese.
Soft cheeses, such as ricotta, mascarpone, and chèvre, have a high moisture content, providing an ideal environment for mould to thrive. If mould is visible on these soft cheeses, it is recommended to discard them entirely. This is because the mould may have penetrated deep into the cheese, altering its flavour and potentially harbouring harmful microorganisms.
On the other hand, mould on harder cheeses like Parmesan, pecorino, aged Cheddar, and Gouda can be safely cut off. These long-aged, hard cheeses have a lower moisture content, inhibiting the growth of mould below the surface. By removing a substantial portion of cheese around and below the mouldy area, you can typically salvage the rest for consumption.
To identify potentially harmful mould, it is essential to assess the type of cheese and the characteristics of the mould. Mould that appears fuzzy or exhibits off colours, such as dark black-grey, could indicate spoilage. Additionally, the presence of slime or an ammonia smell are warning signs that the cheese should be discarded.
Proper storage practices can help prevent mould growth and prolong the life of your cheese. Soft cheeses should be consumed within two weeks of purchase. Wrapping cheese in special cheese paper, parchment paper, or storing it under a glass bell can help maintain optimal humidity and temperature conditions, delaying the onset of mould.
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Soft cheeses with mould that smells like ammonia are spoiled and should be discarded
Mould is a natural part of the cheesemaking process, and some cheeses are even moulded as part of their creation. However, mould that grows on cheese you buy can compromise its flavour. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese.
Other soft cheeses like Brie or Port Salut can be saved by cutting away about a quarter to half an inch around any surface where mould is visible. However, if the mould is accompanied by an ammonia smell, it is best to discard the cheese. Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. While this process is natural, an intense ammonia smell indicates that the cheese is overripe.
To prevent cheese from becoming overly ammoniated, it should be eaten promptly and stored correctly. Soft cheeses should be wrapped in a breathable material like cheese paper or wax paper, as storing them in airtight plastic wrapping for too long can cause them to become ammoniated.
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Frequently asked questions
Any fuzzy mold or mold that is off-color is a sign of spoilage and should be discarded. Dark black-gray mold, such as Aspergillus niger, is also a rare but harmful type of mold that should not be consumed.
For soft cheeses like Brie or Camembert, it is recommended to cut away about a quarter of an inch from any surface where mold is visible. However, for fresh soft cheeses like ricotta, mascarpone, or chèvre, the mold has likely penetrated deep into the cheese, affecting its flavor, so it is best to discard it.
Touch the white substance to determine its texture. If it is soft, it is likely mold, and you can cut it off from firm cheeses. If it is hard, it is probably tyrosine or leucine crystals, which indicate a well-aged cheese.
Soft cheeses have a shorter shelf life than hard cheeses and should be consumed within two weeks of purchasing. To extend the life of your soft cheese, store it in a dry place, such as under a glass bell, and wrap it in cheese paper or parchment paper.
While most molds on cheese are not toxic and will not make you ill, they can negatively impact the flavor and texture of the cheese. Eating moldy cheese may not kill you, but it could cause an unpleasant experience. If you are unsure, it is best to discard the cheese.
