Bushra Griffith
Mold is an integral part of the cheesemaking process. While molds are usually unsafe to eat in most foods, some types of mold are used in cheesemaking to enhance flavor and texture. Cheeses such as Camembert, Humboldt Fog, and Roquefort require mold to develop their unique flavors. In the case of soft cheeses like cottage cheese and ricotta, the presence of any mold warrants immediate disposal. However, for harder cheeses like cheddar or Parmesan, it is generally safe to cut off the moldy section, plus an inch around it, to salvage the rest of the cheese.
| Characteristics | Values |
|---|---|
| Role of mold in cheesemaking | Mold is an integral part of the cheesemaking process and plays a role in developing the flavor and texture of cheese |
| Safety of consuming moldy cheese | Consuming moldy cheese may not always be harmful, but it could negatively impact flavor and texture. It is recommended to cut off moldy sections and an inch around it to salvage firmer and semi-soft cheeses like cheddar. |
| Examples of moldy cheese | Blue cheese, Humboldt Fog, Camembert, Roquefort, Brie |
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What You'll Learn
Mold is integral to the cheesemaking process
Mold is an integral part of the cheesemaking process. While it may seem unappetizing, mold plays a crucial role in developing the unique flavors and textures of many cheeses. In fact, according to Jamie Png, an American Cheese Society cheese industry professional, all forms of cheese are "ripened through the actions of various microbes, both invisible and visible, including molds, fungi, yeasts, and more."
Some cheeses, such as Roquefort, Camembert, Humboldt Fog, and blue cheese, rely on mold to strengthen their flavor and texture. The distinct white rind on Brie, for example, is a type of mold called Penicillium candidum, which gives the cheese its savory, mushroom-like flavor. Cheesemakers carefully cultivate this mold, patting it down and flipping the cheese over to ensure even growth.
While mold is essential to cheesemaking, not all molds are desirable. Unwanted mold can indicate that the cheese has spoiled and may carry harmful bacteria such as E. coli, Salmonella, and Brucella, which can cause food poisoning. Soft cheeses, such as cottage cheese and ricotta, should be discarded if any mold is present. For firmer and semi-soft cheeses, it is generally safe to cut off the moldy portion, along with an inch of the surrounding cheese, to salvage the rest.
It is important to note that even with firmer cheeses, consuming moldy cheese may still carry some risk. The type and amount of mold present, as well as individual tolerance, can vary. Therefore, it is always recommended to inspect cheese for any signs of mold and, if in doubt, discard it to prevent potential health risks.
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Most moldy cheese can be eaten after cutting off the mold
Cheese is a dairy product that is ripened through the actions of various microbes, including moulds, fungi, yeasts and more. While mould is dangerous to eat in most foods, some types of mould are used in cheesemaking to expand flavour and texture, which are initially safe to eat. For example, mould is used to develop the unique flavours of cheeses such as Roquefort, Camembert, Humboldt Fog, and gorgonzola.
However, mould can also be a sign of spoilage and can carry harmful bacteria such as E. coli, Salmonella, and Brucella, which can cause food poisoning. Therefore, it is important to know when it is safe to simply cut off the mould and eat the remainder of the cheese, and when it is not.
For soft cheeses such as cottage cheese and ricotta, any mould found warrants the immediate disposal of the cheese. This is because soft cheeses have a high moisture content, which allows mould to spread quickly throughout the cheese. On the other hand, firmer and semisoft cheeses like cheddar or Parmesan can usually be salvaged by cutting off the mould and an inch around it to ensure that all of the mould's hyphae and potential toxins are removed. It is important to avoid cutting straight into the mould, as this may cause it to spread to other sections of the cheese.
Additionally, it is important to note that some moulds can cause allergic reactions or respiratory problems, and in rare cases, they can produce toxins that can make you sick. Therefore, if you are unsure about the mould on the cheese, it is always best to err on the side of caution and discard it.
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Some molds are harmful and cause food poisoning
American and other types of cheese may be made from mold, and while some molds are safe to eat, others can be harmful and cause food poisoning.
Molds are a type of fungus that forms multicellular, thread-like structures. They are usually visible to the human eye when they grow on food, and they change a food's appearance, taste, and texture. The food may become soft and change color, while the mold itself can be fluffy, fuzzy, or dusty.
Some molds are used in cheesemaking to expand flavor and texture and are initially safe to eat. For example, the blue lines on gorgonzola or a brie wheel's white rind are created by mold. However, other molds can be extremely toxic to humans and cause serious health issues, including food poisoning, allergic reactions, and respiratory problems.
Molds produce toxins called mycotoxins, which are poisonous substances that can make people sick. Aflatoxins, a type of mycotoxin, are considered unavoidable contaminants of food and feed and are known to cause cancer and other diseases. While it is rare for moldy cheese to cause serious health issues, it is important to exercise caution when consuming any moldy food.
If you notice mold on soft cheeses such as cottage cheese or ricotta, it is recommended to dispose of them immediately. For firmer and semi-soft cheeses, you may cut off the mold plus an inch around it to salvage the rest of the cheese. However, it is important to remember that you cannot determine the safety of moldy cheese by sight alone, and it is always better to err on the side of caution and throw it out if you are unsure.
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Soft cheeses with mold should be discarded
While mould is a key component in the production of cheese, it is important to exercise caution when consuming mouldy cheese, especially soft cheeses. Soft cheeses with mould should generally be discarded, as they can pose potential health risks.
Soft cheeses, such as cottage cheese and ricotta, have a higher moisture content and less acidic environment, providing ideal conditions for mould growth. According to the Mayo Clinic, if any mould is found on these soft cheeses, immediate disposal is recommended. This is because mould can quickly spread throughout the cheese, increasing the likelihood of consuming harmful toxins.
It is essential to recognize that not all moulds are alike. Some moulds used in cheesemaking, such as those in Blue Cheese and Brie, are safe to consume and contribute to the unique flavour and texture of the cheese. However, moulds that appear on soft cheeses after purchase may be unsafe and can carry harmful bacteria like E. coli, Salmonella, and Brucella. These bacteria can lead to common food poisoning issues, including stomach pain, diarrhoea, and vomiting, and in severe cases, they can even be life-threatening.
To minimize the risk of consuming mouldy soft cheese, proper storage is crucial. Soft cheeses should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the refrigerator, which provides consistent temperature and humidity control. Additionally, consuming soft cheeses within a reasonable timeframe after purchase can help prevent mould growth.
In summary, when it comes to soft cheeses with mould, it is advisable to err on the side of caution and discard them. While it may be tempting to cut off the mouldy portion and consume the rest, the potential health risks associated with harmful bacteria make it a risky choice. By practicing proper storage and timely consumption, you can reduce the chances of encountering mouldy soft cheese and ensure a safer and more enjoyable cheese experience.
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Mold impacts the flavor and texture of cheese
Mold plays a crucial role in shaping the flavor and texture of cheese. While molds are dangerous to eat in most other foods, specific types of mold used in cheesemaking can expand flavor and texture—which are initially safe to eat. For example, the blue lines on a gorgonzola or the white rind on a brie wheel are molds that give these cheeses their unique flavors.
During the cheese-making process, specific types of bacteria and mold are added to milk to ferment it and create the desired flavor and texture. These microorganisms break down the lactose in the milk, releasing lactic acid, which helps coagulate the milk and form curds. The different types of bacteria and mold used will affect the flavor and texture of the final product. For instance, a young blue cheese will have a milder flavor and softer texture compared to an aged blue cheese, which will have a stronger, more pungent flavor and crumbly texture.
Additionally, the terroir, or environmental factors, can also influence the flavor and texture of cheese. This includes the type of pasture that cows or goats graze on, as well as the local microorganisms present in the environment. For example, a cheese made from the milk of cows that graze on wildflower-rich pastures will have a different flavor profile compared to a cheese made from the milk of cows that graze on a more monoculture pasture.
It's important to note that while mold plays a vital role in the cheesemaking process, unwanted mold growth can negatively impact the flavor and texture of the cheese. If mold appears on the outside edges of a soft cheese like cottage cheese or ricotta, it should be discarded immediately. For firmer and semi-soft cheeses like cheddar or Parmesan, it is generally safe to cut off the mold—plus an inch around it—to salvage the rest of the cheese. However, it's essential to exercise caution and refer to food safety guidelines when dealing with moldy cheese.
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Frequently asked questions
Mold is an integral part of the cheesemaking process. Microorganisms like mold are what make cheese distinct in flavor and texture. While molds are dangerous to eat in most other foods, some types are used in cheesemaking to expand flavor and texture.
Mold impacts the flavor and texture of cheese. It can also cause common food poisoning issues like stomach pain, diarrhea, and vomiting, and in some cases, it can potentially lead to death.
Cheese generally shouldn't change in appearance once purchased and placed in the fridge. For soft cheeses like cottage cheese and ricotta, any mold found warrants immediate disposal. For harder cheeses like cheddar or Parmesan, cutting off the mold plus an inch around it may salvage the cheese.
Some cheeses that use mold include Roquefort, Camembert, Humboldt Fog, gorgonzola, and brie.
