Randy Chandler
Cheese is a beloved dairy product made from various sources of milk, including that of cows, goats, and sheep. It is a versatile food item that can be consumed in a variety of ways, including raw, cooked, or melted. Cheese is also known for its long shelf life, which can be attributed to the presence of beneficial moulds that develop during the cheesemaking process. However, when mould appears on cheese, it raises the question of whether it is safe to consume. This is especially relevant when examining cheddar cheese, a popular variety known for its sharp flavour and versatile applications. So, is it safe to eat mouldy cheddar cheese, or is it best to discard it?
| Characteristics | Values |
|---|---|
| Is mold on cheddar cheese bad for health? | Mold is a sign of spoilage in most foods and can cause food poisoning and other adverse health effects. However, some molds are used in cheesemaking and are integral to the flavor and texture of the finished cheese. |
| How to deal with mold on cheddar cheese? | Mold on hard and aged cheddar cheese can be cut off or scraped away. For soft cheddar cheese, it is recommended to discard the whole product. |
| How to prevent mold on cheddar cheese? | Cheddar cheese should be stored in a sealed environment, in a cool place, and consumed within a few days of opening. |
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What You'll Learn
How to remove mould from cheddar cheese
Mould on cheddar cheese is not always harmful to health, but it can negatively impact the flavour. The mould may not taste good, and the cheese may not taste the way it was intended to.
To remove mould from cheddar cheese, follow these steps:
- Assess the mould situation: Take a close look at the mould and determine its type and extent. White, fuzzy mould tinged with green can be safely cut away without affecting the flavour too much. Black or grey mould is less desirable and requires removing more of the cheese to ensure no affected parts remain. Red and yellow moulds should be avoided, and the cheese should be discarded. If the cheese smells like ammonia or is both mouldy and wet, throw it out.
- Prepare the cheese: Use a clean, sharp knife to cut or scrape away the mould. For hard or semi-hard cheeses like cheddar, cut at least a quarter of an inch around and below the mouldy spot. Be careful not to let the knife touch the mould to avoid cross-contamination. Soft cheeses, like cream cheese or Brie, should be discarded if mouldy, as mould can penetrate deeper into their structure.
- Handle and store the cheese properly: After removing the mould, treat the remaining cheese as a fresh block. Reseal it tightly to prevent further mould growth. Store the cheese properly by wrapping it tightly in an airtight material, such as plastic wrap, to minimise exposure to air and moisture. You can also use wax paper or baking paper and store the wrapped cheese in a plastic container in the fridge at below 8°C.
- Prevent mould growth: To avoid mould issues, purchase long-aged, hard cheeses like aged cheddar, Parmesan, or Gouda. Cheeses that age for 18 months or longer are less likely to mould. Proper storage is also crucial. Avoid direct contact with the cheese, and use gloves or ensure the packaging creates a barrier between the cheese and your hands.
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The risks of eating mouldy cheddar cheese
While it is rare for mould spores to spread far beyond the surface of hard cheeses like Cheddar, mouldy cheese can be harmful to your health. Therefore, it is important to know the risks associated with eating mouldy Cheddar cheese.
Moulds are a type of fungus that produces spores, which are transported through air, water, and insects. They can be found everywhere, including your refrigerator, but they grow best in warm, moist conditions. Mould is a sign of spoilage in most foods, and it tends to be fuzzy and green, white, black, blue, or grey. While some moulds are used in cheesemaking to develop flavour and texture, mould that grows on cheese can compromise its taste.
When it comes to mouldy Cheddar cheese, it is generally safe to cut off the mouldy part and consume the rest of the cheese. This is because mould rarely penetrates deep into hard cheeses. However, it is important to cut off at least one inch (2.5 cm) around and below the mould to ensure that all the mould is removed.
However, there are certain types of mould that are more dangerous than others. Red and yellow moulds, as well as black or grey mould, should be avoided. If the cheese has started to smell of ammonia or is both mouldy and wet, it should be discarded. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should also be discarded if mouldy, as the damp environment allows the mould to penetrate deep into the cheese.
It is important to note that young children, the elderly, pregnant women, and immunocompromised individuals should be cautious about consuming mouldy cheese and stick to hard cheeses with a longer shelf life. Proper storage is also key to preventing mould growth. Cheddar cheese should be wrapped in wax or baking paper and stored in a sealed container in the fridge at below 8°C.
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The best ways to store cheddar cheese to prevent mould
While mould on cheddar cheese is usually not toxic and can simply be cut off, it can negatively impact the flavour of the cheese. To prevent mould from growing on your cheddar cheese, try the following storage methods:
- Keep your cheese in an airtight container. This will prevent bacteria from reaching your cheese.
- Store your cheese in the vegetable drawer or on a bottom shelf of your fridge, where the temperature is more consistent and not too cold.
- Only buy cheese in small quantities so that you only have to store it for a few days.
- Keep your cheese away from strong-odoured foods such as onions, as cheese will absorb these odours and flavours.
- If you don't want to use plastic wrap, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store in an airtight container in the fridge.
- If you want to use plastic wrap, wrap the cheese in wax or parchment paper first. The paper creates a barrier between the cheese and the plastic, and the plastic keeps the cheese from drying out.
- If you want to avoid plastic altogether, you can use cheese bags or cheese paper to store your cheese. This is a porous, 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're storing cheese that came in a sealed package, it's best to transfer it to different packaging once it's opened. Once the vacuum seal is broken and the cheese is exposed to air, there is an increased risk of mould growth and oxidation.
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The types of mould that are safe to eat
While mould is generally a sign of spoilage and can be dangerous to eat, some types of mould are used in cheesemaking to develop flavour and texture and are safe to consume. These include blue mould, white mould, and grey mould.
Blue mould is commonly found in blue cheese and is characterised by blue veins inside the cheese. It is safe to eat and can even be desirable for those who enjoy the flavour of blue cheese.
White mould, specifically Penicillium candidum, is often found on the thick, white rind of Brie and other "bloomy rind" cheeses. This type of mould is also safe to eat and contributes to the savoury, mushroomy flavour of Brie.
Grey mould, which can appear on the surface or near the rind of Cheddar cheese, is generally safe to consume. It is recommended to cut off the mouldy portion rather than scraping it to avoid spreading the mould.
In addition to these specific types of mould, hard, aged cheeses like Parmesan, Swiss, and older Cheddars are generally low-risk when it comes to mould. It is rare for mould spores to spread beyond the surface of these cheeses, so cutting away the affected area is usually sufficient to make the cheese safe to eat.
However, it is important to note that not all moulds are safe to eat. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment allows mould to penetrate deeply into the cheese. Black or dark grey mould, such as Aspergillus niger, is also unsafe and indicates that the cheese should be thrown out.
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The types of mould that are not safe to eat
While mould on food is usually safe to eat if you cut off the affected parts, some types of mould are unsafe to consume and should be avoided.
Moulds are microscopic fungi that can produce harmful toxins called mycotoxins, which can cause acute poisoning or even life-threatening liver damage. Mycotoxins are more likely to form in soft foods with high moisture content, such as soft cheeses, bread, cooked foods, and baked goods. While mould on harder cheeses like cheddar can usually be cut off, soft cheeses like ricotta, mascarpone, and chèvre that have mould on them should be discarded, as the mould has likely penetrated deep into the cheese.
Some of the most dangerous types of mould include aflatoxins, which can be carcinogenic to humans. Other moulds, such as those that produce mycotoxins, can cause allergic reactions and respiratory problems. Even if you cut off the visible mould, the roots may still lie deep in the food, and ingesting large amounts of mould may result in nausea or stomach upset.
It is important to note that it is impossible to tell which type of mould is growing on food or whether it is toxic just by looking at it. Therefore, it is generally recommended to avoid eating mouldy foods when possible, especially for young children, the elderly, pregnant women, or immunocompromised individuals.
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Frequently asked questions
It is safe to eat mouldy cheddar cheese in most cases, as long as you cut off at least 1 inch (2.5 cm) around and below the mould. However, if the mould has affected the taste of the cheese, it is best to discard it. Young children, the elderly, pregnant people, and immunocompromised individuals should avoid mouldy cheese.
To prevent mould from growing on cheddar cheese, ensure proper storage. Wrap the cheese in wax or baking paper and store it in a sealed plastic container in the fridge at below 8°C. You can also put a sugar cube in the container to absorb excess moisture.
The types of mould that are generally safe to eat include the greys, blues, and whites. However, it is important to inspect the cheese thoroughly and avoid mould that is red, yellow, or black, as these can be harmful.
Mould grows on cheddar cheese due to the presence of microorganisms that thrive in warm, moist conditions. These microorganisms are transported through air, insects, and water and can contaminate the cheese, causing spoilage.
