Randy Chandler
Parmesan cheese is a hard Italian cheese with a distinct nutty and salty flavour. It is often grated and sprinkled on pasta dishes, soups, and salads. While small brown spots are normal, excessive dark spots indicate that the cheese has oxidized and should be discarded. Parmesan cheese can occasionally develop brown pigmentation during the ripening process, which can result in an unappealing appearance and off-flavours. This browning is caused by the presence of methylglyoxal, a byproduct of sugar fermentation, reacting with primary amines in the cheese.
| Characteristics | Values |
|---|---|
| Brown pigmentation | Can form during the ripening process, creating an unappealing appearance and off-flavors |
| Cause of browning | Reaction of residual sugars, lipid oxidation products, byproducts of fermentation, and/or enzymes with primary amines in cheese |
| Prevention of browning | Lactobacillus casei expressing methylglyoxal synthase |
| Small brown spots | Safe to eat, caused by the presence of calcium lactate crystals |
| Excessive brown spots | Indicates oxidation and should be discarded |
| Yellow spots | Harmless, but excessive yellowing means the cheese has aged too long and should be thrown out |
| Hard texture | Does not necessarily mean it has gone bad, but if overly hard and dry or has other signs of spoilage like mold, odor, or funny taste, it should be discarded |
| Grated Parmesan | Will have a moldy odor, but may not be bad. It will have a spongy texture and be wet or moldy |
| Block of Parmesan | Will have a darker rind than grated Parmesan, and the rind may be moldy |
| Storage | Should be kept in a cool place or refrigerator, preferably in the vegetable crisper |
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What You'll Learn
Brown spots on parmesan are normal if they are small
Parmesan cheese is a hard Italian cheese that is widely used for grating and sprinkling on top of pasta dishes, salads, soups, and more. It has a distinct nutty and salty flavour. However, there are several ways to determine if your grated parmesan cheese has gone bad and is no longer safe to eat.
Small brown spots on parmesan are normal and fine to eat. They are caused by the presence of calcium lactate crystals. However, excessive dark spots indicate that the cheese has oxidized and should be discarded. Parmesan can also develop a yellow discolouration due to oxidation from exposure to air and light. While small yellow spots are harmless, excessive yellowing means the cheese has aged too long and should be thrown out.
It is important to note that the texture of parmesan cheese alone does not indicate whether it has gone bad. When stored properly, parmesan can become dry and grainy but is still safe to eat. However, if it is overly hard and dry or has other signs of spoilage like mould, odour, or a funny taste, it should be discarded.
To determine if parmesan cheese is bad, it is recommended to check the expiration date printed on the packaging. Parmesan is typically safe to eat 1-2 months past the printed expiration date if stored properly in the refrigerator. If the cheese is more than a few months past the date, it is best to throw it out. Mould growing on the cheese is a sure sign of spoilage. It is important to carefully inspect the parmesan wedge before grating it, looking for any fuzzy white, blue, green, or black mould. Small dots of mould may be embedded deep in the hard cheese and may only become visible once grated.
Additionally, trusting your senses can be a helpful indicator of whether parmesan cheese has gone bad. If the cheese smells, tastes, or looks off in any way, it is best to err on the side of caution and throw it out. The smell of fresh cheese can be a good indicator of how old the cheese is, as bad cheese will develop a strong, unpleasant odour. Changes in texture, such as a spongy consistency, can also indicate spoilage.
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Parmesan should be discarded if there are excessive brown spots
Parmesan cheese is a hard Italian cheese that is widely used for grating and sprinkling on pasta dishes, salads, soups, and more. It has a distinct nutty and salty flavour. However, there are several ways to tell if your Parmesan cheese has gone bad and is no longer safe to eat.
Firstly, the easiest way to check if your grated Parmesan is still good is to look at the expiration date printed on the packaging. Parmesan is typically safe to eat 1-2 months past the printed expiration date, as long as it has been stored properly in the refrigerator. If your cheese is more than a few months past the date, it’s best to throw it out.
Secondly, inspect the Parmesan wedge before grating it, looking for any fuzzy white, blue, green, or black mould. Small dots of blue or green mould can embed deep in the hard cheese and may only show up once grated. Small brown or white spots in Parmesan are fine to eat and are caused by the presence of calcium lactate crystals. However, excessive brown spots indicate the cheese has oxidized and should be discarded.
Lastly, trust your senses. If the cheese smells, tastes, or looks odd in any way, it is best to throw it out. A yellow or brownish discolouration in Parmesan is typically a sign of oxidation from exposure to air and light. While small yellow spots are harmless, excessive yellowing means the cheese has aged too long and should be thrown out.
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Browning can occur during the ripening process
Parmesan cheese is a hard Italian cheese with a distinct nutty and salty flavour. It is often grated or sprinkled on top of pasta dishes, soups, and salads. While small brown specks are normal, excessive dark spots indicate that the cheese has oxidized and should be discarded.
The formation of brown pigmentation in Parmesan cheese during low-temperature storage has been attributed to methylglyoxal, a byproduct of sugar fermentation. Lactobacillus casei, a bacterium, has been implicated in the production of methylglyoxal and subsequent browning of Parmesan cheese. Additionally, amino acids can undergo Strecker degradation in the presence of methylglyoxal, forming aminoacetone, which further contributes to the browning process.
Various pyrazines, such as 2,3,5-trimethylpyrazine and 3,5-diethyl-2-methylpyrazine, are found in brown Parmesan cheeses but not in white samples. These compounds contribute to the unique volatile profiles of browned cheeses. While browning during ripening can affect the appearance and flavour of Parmesan cheese, it is important to note that small brown spots in the cheese are generally safe to consume and are caused by the presence of calcium lactate crystals.
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Browning is caused by a reaction between residual sugars and primary amines
Parmesan cheese is a hard Italian cheese that is widely used for grating and sprinkling on top of pasta dishes, salads, soups, and more. It has a distinct nutty and salty flavour. However, browning can sometimes occur during the ripening process, creating an unappealing appearance and off-flavours. This browning is caused by a reaction between residual sugars and primary amines, forming brown pigmentation and generating volatile compounds unique to each reaction.
The browning reactions proceed at refrigerated temperatures, contrary to typical Maillard browning, which requires higher heat. This process can result in the formation of various pyrazines, such as 2,3,5-trimethylpyrazine and 3,5-diethyl-2-methylpyrazine, which are not present in white cheese samples. The production of these compounds contributes to the development of brown pigmentation in Parmesan cheese.
While small brown spots on Parmesan cheese are generally safe to consume and are caused by the presence of calcium lactate crystals, excessive dark spots indicate oxidation and spoilage. Proper storage is crucial to prevent premature browning and spoilage. Parmesan should be kept tightly wrapped in an airtight container in the coldest part of the refrigerator to maintain freshness.
Additionally, it is important to note that the presence of mould, a strong unpleasant odour, or a significant change in texture or colour can indicate that the Parmesan cheese has gone bad and should be discarded.
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Parmesan with a brownish colour should be thrown away
Parmesan cheese is a hard Italian cheese that is widely used for grating and sprinkling on top of pasta dishes, salads, soups, and more. It has a distinct nutty and salty flavour that enhances many recipes. However, Parmesan with a brownish colour should be thrown away as it is a sign of oxidation and spoilage.
Small brown or white spots in Parmesan are fine to eat and are caused by the presence of calcium lactate crystals. However, excessive brown spots indicate that the cheese has oxidized and should be discarded. Yellow discolouration in Parmesan is also a sign of oxidation and excessive yellowing means the cheese has aged too long and should be thrown out.
Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavours. This browning is caused by the reaction of residual sugars, lipid oxidation products, byproducts of fermentation, and/or enzymes with primary amines in the cheese. The formation of pyrazines, which are not present in white cheese samples, has been observed in the brown cheese samples.
It is important to properly store Parmesan cheese to prevent spoilage. It should be kept tightly wrapped in an airtight container in the coldest part of the refrigerator. If it hasn’t been properly covered and refrigerated, it will go bad faster as heat, moisture, and air cause it to spoil quickly. When in doubt, it is best to throw away the cheese as mouldy cheeses can be harmful to health.
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Frequently asked questions
Small brown spots in Parmesan are fine to eat and are caused by the presence of calcium lactate crystals. However, if there are excessive dark spots, it indicates that the cheese has oxidized and should be discarded.
Brown pigmentation can form in Parmesan cheese during the ripening process, creating an unappealing appearance and off-flavors. This occurs during low-temperature storage and is caused by the reaction of residual sugars, lipid oxidation products, byproducts of fermentation, and/or enzymes with primary amines in the cheese.
To prevent Parmesan cheese from turning brown, it should be stored in an airtight container in the coldest part of the refrigerator. This helps to preserve freshness and prevent oxidation.
In addition to discoloration, Parmesan cheese may develop a funny smell, taste, or mold spots, indicating that it has gone bad and should be discarded.
Grated Parmesan cheese will stay fresh in the fridge for about one month if opened and stored properly. If unopened, it can last 6-8 months past the printed date.
