Patrick Oconnell
Blue mold on cheddar cheese is generally not harmful to humans. While mold can be dangerous and cause food poisoning, the specific type of mold that grows on cheddar cheese, penicillium roqueforti, does not produce toxins and is safe for consumption. This mold is also used in the production of blue cheese and is related to the mold used to create penicillin. However, it is important to note that other types of mold may be harmful, and proper storage and inspection of cheese are necessary to prevent food spoilage and potential health risks.
| Characteristics | Values |
|---|---|
| Is blue mold on cheddar cheese harmful? | It is rare for blue mold to be harmful, but it may negatively impact the flavor of the cheese. |
| What to do with moldy cheddar cheese? | For harder, aged cheeses like cheddar, the mold can be cut off or scraped away. Cut at least 1 inch (2.5 cm) around and below the mold. |
| How to prevent mold on cheddar cheese? | Cheddar is less likely to mold if it is aged for 18 months or longer. To prevent mold growth, wrap the cheese in plastic wrap and store it in the refrigerator at 34–38°F (1–3°C). |
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What You'll Learn
Blue mould on cheddar is generally safe to eat
Blue mould on cheddar cheese is generally safe to eat. In fact, blue mould is encouraged in some cheeses, such as blue cheese, where it is considered a delicacy. The mould on blue cheese is from the same family of spores used to make penicillin, which is safe for human consumption and could even be healthy.
However, it's important to distinguish between different types of mould. Red moulds and "anything too actively yellow" are best avoided. The greys, blues, and whites can be cut off a few millimetres from the mould's surface. It's important not to scrape the mould off, as this may spread it across the cheese.
Hard, aged cheeses, like cheddar, can have the mould cut or scraped away, as the mould is unlikely to have penetrated deep into the cheese. However, soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould appears, as the damp environment means the mould will likely have affected the entire cheese.
While blue mould on cheddar cheese is generally safe to eat, it's important to exercise caution. Mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Proper storage techniques can help prevent mould growth on cheese.
In summary, while blue mould on cheddar cheese is usually safe to consume, it's important to assess the type of mould and the condition of the cheese before consuming it.
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The mould may affect the taste of the cheese
While blue mould on cheddar cheese rarely presents a health concern, it may affect the taste of the cheese. According to Dan Bliss, a cheese buyer at Paxton & Whitfield, "It's alive with mould, whatever style of cheese it is, and creates an environment where other moulds want to grow."
The mould may not necessarily be harmful, but it could alter the flavour of the cheese. If the mould is on the surface, it can be cut off, but if it has penetrated the cheese, it may be best to discard it. The type of cheese also determines how far the mould roots can spread. Hard, dry cheeses like Parmesan or aged Cheddar are less susceptible to mould growth, while soft or semi-soft cheeses like Havarti, mild cheddar, ricotta, mascarpone, or chèvre are more vulnerable to mould contamination.
To prevent mould growth, proper cheese storage is essential. Wrapping the cheese tightly in plastic wrap and maintaining a refrigerator temperature of 34-38°F (1-3°C) can help inhibit mould spores. Additionally, buying long-aged, hard cheeses like Parmesan, pecorino, older cheddars, or aged Gouda reduces the likelihood of mould development.
While blue mould on cheddar cheese is typically safe, it's important to note that mould can carry harmful bacteria, such as E. coli, Listeria, Salmonella, and Brucella, which can lead to food poisoning. Therefore, it is always advisable to inspect the cheese thoroughly before consumption and exercise caution.
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Hard cheeses are less susceptible to mould
It is rare to find a type of mould on cheese that presents a health concern. While mould can be safely cut away from most hard cheeses, it is more difficult to do so with softer cheeses, as the mould is more likely to have penetrated deeper into the cheese.
Mould is an integral part of the cheesemaking process. However, mould that grows on cheese that has been forgotten in the fridge may compromise the flavour and texture of the cheese. While it may not be harmful to your health, it may not taste very good.
Hard, aged cheeses such as Parmesan, pecorino, aged gouda, and older cheddars are less susceptible to mould. This is because microorganisms that cause mould thrive in wet environments and are less active in dry ones. Therefore, mould roots will barely be able to penetrate the surface of hard, salty cheeses.
To avoid mould, it is recommended to buy hard cheeses that have been aged for 18 months or longer. It is also important to store cheeses properly and eat them within a reasonable timeframe. To store cheese, wrap it in special cheese paper or parchment paper and label it with the type of cheese and the date it was purchased. Store it in your crisper drawer, which will have consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used to store cheese, as the temperatures are less cold and actually better for the cheese.
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Fresh, soft cheeses should be discarded if mould appears
Fresh, soft cheeses like ricotta, mascarpone, chèvre, mozzarella, cream cheese, and similar varieties are extremely wet and damp. This means that if mould appears, it is likely that it has penetrated deep into the cheese. Therefore, it is recommended to discard these cheeses entirely if mould appears, rather than cutting off the mouldy part. While the mould on these cheeses is not toxic, it will have negatively impacted the flavour of the cheese.
On the other hand, harder, drier, and aged cheeses like Parmesan, pecorino, older cheddars, and other crumbly, long-aged cheeses are less susceptible to mould. This is because mould finds it harder to penetrate the surface of these hard, salty cheeses. As a result, if mould appears on these harder cheeses, it is generally safe to cut away the mouldy part and consume the rest of the cheese.
It is important to note that mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Therefore, it is always essential to exercise caution and inspect your cheese thoroughly before consuming it. If in doubt, it is best to discard the cheese entirely.
Additionally, the type of mould that grows on the cheese can also be indicative of whether it is safe to consume. White, fuzzy mould, tinged with green, will have a minimal effect on the flavour, and this type of mould can be safely cut away. Black or grey mould, such as Aspergillus niger, is less desirable and may indicate the presence of harmful toxins. It is recommended to cut away a larger portion of the cheese to ensure that any potentially affected cheese is removed.
In summary, fresh, soft cheeses should be discarded entirely if mould appears, while harder, aged cheeses can generally be salvaged by cutting away the mouldy portion. However, always use your judgement and, if the cheese looks or smells unpleasant, it is best to discard it to stay safe.
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Proper storage can prevent mould growth
While most moulds that grow on cheddar cheese are not harmful to health, they can affect the flavour of the cheese. The mould-affected part of the cheese will not taste the same as intended. Therefore, proper storage is essential to prevent mould growth and retain the flavour of the cheese.
Cheddar cheese is a long-aged, hard cheese that falls under the category of cheeses that are least likely to mould. Other examples include Parmesan, pecorino, and aged Gouda. These cheeses age for 18 months or longer, and their hard, salty, and dry nature makes it difficult for microorganisms to thrive and form mould.
To prevent mould growth on cheddar cheese, it is essential to buy the cheese fresh and store it properly. When buying cheddar cheese, ensure that it is fresh and has no signs of mould. Inspect the cheese for any fuzzy, polka-dot coatings or white, wispy moulds, which could indicate the presence of unwanted mould.
Once you have purchased the cheese, proper storage is crucial. Store the cheese in a clean, dry, and airtight container in the refrigerator. Ensure that the refrigerator temperature is maintained between 1 and 4°C (34 and 39°F). Regularly clean your refrigerator and its compartments to prevent the growth of mould spores.
Additionally, when handling the cheese, use clean utensils and cutting boards to avoid cross-contamination. Avoid exposing the cheese to moisture, as microorganisms that cause mould thrive in wet environments. If possible, consume the cheese within a reasonable period, as ageing cheese becomes more susceptible to mould growth over time.
By following these proper storage practices, you can effectively prevent mould growth on your cheddar cheese and enjoy its intended flavour and texture.
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Frequently asked questions
Blue mold on cheddar cheese is not necessarily harmful. While it may not be pleasant to taste, it is unlikely to be dangerous.
If you find blue mold on the surface of your cheddar cheese, you can cut it off. However, if the mold has penetrated deep into the cheese, it is best to discard it.
Blue mold grows on cheddar cheese due to exposure to moisture and oxygen. It can also be introduced intentionally during the cheesemaking process, as in the case of blue cheese.
To prevent blue mold from growing on your cheddar cheese, store it properly. Wrap it tightly and keep it in the refrigerator.
Yes, some types of mold that can grow on cheddar cheese, such as Aspergillus niger, can be harmful. It is recommended to avoid red molds and anything too actively yellow.
