Frederic Melton
Cheese is a versatile food item that is beloved by many. However, it has a tendency to develop mold. While mold is often a sign of food spoilage, it is important to note that not all molds are harmful. In fact, particular kinds of cheese require mold during their production, such as blue cheese and soft-ripened cheeses like Brie. These molds contribute to the unique flavors, textures, and appearances of the cheese. Hard or semi-soft cheeses, such as Cheddar, can usually be salvaged by cutting off the moldy part and consuming the rest. However, it is important to practice proper storage methods and consume cheese within a reasonable timeframe to prevent mold growth.
| Characteristics | Values |
|---|---|
| Is mold used to make cheddar cheese? | No |
| Is it safe to eat moldy cheddar cheese? | Yes, if you cut off at least 1 inch (2.5 cm) around and below the mold. |
| What type of mold is used to make cheese? | Penicillium (P.) roqueforti, P. glaucum, and P. candidum |
| What type of cheese is most likely to be safe to eat even if moldy? | Hard cheeses such as Parmesan, Colby, Swiss, and Cheddar |
| What type of cheese is not safe to eat if moldy? | Soft cheeses such as cream cheese, cottage cheese, and ricotta |
| What type of cheese is made with mold? | Blue and soft-ripened cheeses |
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What You'll Learn
Cheddar cheese can be consumed even if it has mould on it
Mouldy cheese is a common problem, and it can be confusing to know what to do when you find that your cheddar has started to develop spots. The good news is that, in most cases, you won't have to throw it away. While mouldy cheese might not taste as good as it should, it's unlikely to harm you.
Cheese is created through a process of microbiological alchemy, where mould, bacteria, and other microorganisms feed on milk proteins and sugars, transforming them into the distinctively delicious and textured final product. This process means that, in some ways, cheese is mould. However, not all moulds are created equal, and some can be harmful. The dark black-grey mould Aspergillus niger, for example, is a rare type of mould that can be harmful if consumed.
When it comes to mouldy cheddar cheese, the best course of action is to cut off the mouldy part and then use the rest of the cheese as intended. How much you need to cut off will depend on the type of cheddar you have. Hard, salty cheeses like Parmesan and crumbly, long-aged cheddars are less susceptible to mould because they provide a dry environment that inhibits microorganism growth. In contrast, semi-soft cheeses like Havarti or mild cheddar can be more easily penetrated by mould roots.
To prevent your cheddar cheese from moulding, proper storage is key. Wrap your cheese in special cheese paper or parchment paper and store it in your crisper drawer, which provides consistent temperature and humidity. Alternatively, if you have a wine fridge, you can store your cheese there, as the warmer temperature is better for the cheese. Buying long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged Gouda will also reduce the likelihood of mould.
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Hard and semi-soft cheeses can be consumed by cutting off the mould
Mould is an integral part of the cheesemaking process. Most moulds won't hurt you, but they can negatively impact the flavour and texture of the cheese. Hard and semi-soft cheeses can be consumed by cutting off the mould. However, it is important to note that this is not always the case, and sometimes it is best to discard the mouldy cheese.
Hard, salty cheeses like Parmesan or a crumbly, long-aged cheddar are less susceptible to mould because they are drier, and microorganisms are less active in these conditions. On the other hand, semi-soft cheeses like Havarti or a mild cheddar are more susceptible to mould growth because of their higher moisture content.
The general rule of thumb is to cut off at least 1 inch of cheese around and below the mould spot, especially with harder cheeses. However, it is important to consider the type of cheese and the extent of mould growth. If the mould is widespread, it is best to discard the cheese, especially if it is a soft cheese like cottage cheese, ricotta, mascarpone, mozzarella, goat cheese, or feta. These soft cheeses cannot be salvaged after mould growth because the toxins produced by the mould diffuse broadly throughout the product.
It is worth noting that some moulds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick. Therefore, it is always recommended to store cheese properly and consume it within a reasonable timeframe to prevent mould growth.
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Soft cheeses with mould should be thrown away
It is important to distinguish between soft and hard cheeses when it comes to mould. Soft cheeses with mould should be thrown away, whereas hard cheeses can simply have the mould scraped away. This is because mould can spread quickly through soft cheeses, so if there is mould on a soft cheese like cream cheese or cottage cheese, the entire container should be discarded. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be thrown away as the damp environment means that the mould has likely penetrated deep into the cheese, negatively impacting its flavour. For soft cheeses like Brie or Port Salut, a quarter-inch should be cut away from any surface where mould is visible.
On the other hand, hard, aged cheeses like aged Cheddar or Parmesan can have the mould scraped off and be safely consumed. If the mould is white and fuzzy, tinged with green, the flavour is minimally affected, and the cheese can be safely eaten after removing the mould. However, if the mould is black or grey, it is recommended to cut away a larger portion to ensure that any potentially impacted cheese is removed.
It is worth noting that mould plays a crucial role in the cheesemaking process, contributing to the distinct flavour and texture of the final product. However, mould that develops on cheese after purchase may compromise its taste and quality. To prevent mould from growing on cheese, proper storage is essential. Wrapping cheese in wax paper, foil, or special cheese paper helps protect it from mould growth. Vacuum sealing is another effective method, as mould requires oxygen to grow.
While it may be tempting to simply cut off the mouldy parts of a soft cheese and continue consuming the rest, it is important to prioritize food safety and quality. Therefore, when soft cheeses develop mould, it is best to discard them entirely. This ensures that you avoid any potential health risks and maintain the intended flavour and texture of the cheese.
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Mould is used to produce blue and soft-ripened cheeses
Cheese is undoubtedly one of the most versatile items one can have in their refrigerator. However, it does have a tendency to mould. Mould is a fungus characterized by fuzzy, off-colour spores. While mould is often a sign of food spoilage, some types are used to produce certain cheeses. In fact, particular kinds of cheese require mould during their production.
The mould on blue cheese creates the distinct bluish veins that run through the cheese. The mould on soft-ripened cheeses, such as Brie, forms a thick, white rind on the outside of the cheese. The mould used to produce these cheeses is safe to eat. However, it is important to distinguish between the types of mould, as the mould that grows on old cheese and bread is different from the mould used in the manufacturing process.
It is also important to note that not all mouldy cheeses are unsafe to eat. In most cases, if you spot mould on your cheese, you can simply cut off the mouldy part and consume the rest. This technique applies to hard or semi-soft cheeses such as Cheddar, Havarti, or Brie. However, fresh cheeses like Mozzarella, cottage cheese, and ricotta should be thrown out if mould is spotted, as the spores can easily contaminate the entire product.
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Cheddar cheese can be stored for a long time to prevent moulding
Cheddar cheese is a semi-hard to semi-soft cheese that can be stored for a long time to prevent moulding. While mould is what makes cheese, well, cheese, mouldy cheese in your fridge is not ideal. To prevent your cheddar cheese from moulding, it is important to store it properly.
Firstly, it is best to buy cheese in small quantities so that you only have to store it for a few days. This way, it will taste much fresher when you first buy it. However, if you do have a large quantity of cheese, it is important to wrap it properly. The worst way to store cheese is in plastic wrap. Cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic, which masks the taste of the cheese itself. Plastic wrap also does not allow the cheese to breathe, and since cheese emits natural odours, it will start to smell and taste like ammonia if not allowed to breathe.
Instead of plastic wrap, cheese paper is the best way to store cheese. It is porous, so it protects the cheese from air exposure while still allowing it to breathe. It is a two-ply material made of wax-coated paper and a thin porous polyethylene plastic, which allows moisture to wick but not totally escape. If you cannot find or do not want to buy cheese paper, you can wrap the cheese in wax or parchment paper and then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. Alternatively, you can surround the wax or parchment paper with aluminium foil.
It is also important to store cheese in the right place. The best place to store cheese is as far from the freezer as possible, as freezing can cause the texture to degrade. The ideal temperature range for storing cheese is between 34°F and 45°F. Cheese should be stored in a place with consistent temperature and humidity, such as a vegetable drawer or on a bottom shelf. It is also important to keep cheese away from strong-odoured foods, as it will absorb those odours and flavours.
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Frequently asked questions
If you spot mold on your cheddar cheese, you don’t necessarily have to throw it out. It is rare for spores to spread far beyond the surface of hard cheeses like cheddar. This means that the rest of the product is likely safe to eat. To salvage it, trim at least 1 inch (2.5 cm) around and below the mold.
Cheese is made by curdling dairy milk using an enzyme known as rennet, then draining off the liquid. The curds that are left behind are salted and aged. Mold is a fungus characterized by fuzzy, off-color spores. It is normally a sign of spoilage when it grows on food, but some types are used to produce certain cheeses.
Storing cheeses properly and eating them within a reasonable time frame is the best way to prevent cheese from molding. To store cheese, wrap it in special cheese paper or in a layer of parchment paper. Label with the type of cheese and the day you bought it. Store in your crisper drawer, which will have consistent temperature and humidity.
Long-aged, hard cheeses like Parmesan, pecorino, aged Gouda, and older cheddars are the least likely to mold. Cheeses that age for 18 months or longer are unlikely to mold.
If you eat moldy cheese, you likely won't need to worry. However, you should pay attention to any symptoms that develop, such as nausea or vomiting, and contact your doctor if you become concerned. Generally, illness from eating mold will happen within a few hours to a few days after consuming the food.
