Patrick Oconnell
It's a common dilemma: you pull out a block of cheese from the fridge and spot some fuzzy dots on the surface. Is it safe to eat? In most cases, you can simply cut off the mouldy part of the cheese and continue eating. However, this only applies to hard cheeses like cheddar, parmesan, and Swiss. Soft cheeses, such as ricotta, mascarpone, and cream cheese, should be discarded if mould appears, as the spores can quickly spread and contaminate the entire product. While mould is used to produce certain types of cheese, such as blue cheese, it is a sign of spoilage on other varieties.
| Characteristics | Values |
|---|---|
| Edibility of mold on cheddar cheese | Most of the time, it is safe to cut off the moldy part of the cheese and consume the rest. However, it is recommended to avoid red molds and actively yellow molds. |
| Recommendations for moldy cheese | It is generally recommended to discard fresh soft cheeses like ricotta, mascarpone, and chèvre. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any moldy surface. For harder, aged cheeses, like aged Cheddar or Parmesan, the mold can be scraped away. |
| Avoiding moldy cheese | To avoid mold, opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, or aged Gouda. Cheeses aged for 18 months or longer are less likely to mold. |
| Mold and cheese | In some ways, all cheese is mold. The mold on cheese contributes to its flavor and texture. |
Explore related products
What You'll Learn
- Mould on cheddar cheese is mostly edible, but it may compromise the taste
- To avoid mouldy cheese, buy aged cheeses like old Cheddar, stored properly
- Soft cheeses like ricotta, mascarpone, and chèvre with mould should be discarded
- Harder, aged cheeses like Cheddar can have mould scraped off and eaten
- Avoid red moulds and actively yellow moulds; cut off greys, blues, and whites
Mould on cheddar cheese is mostly edible, but it may compromise the taste
Mould on cheddar cheese is mostly edible but may compromise the taste. Cheese is, in a sense, a form of mould itself. The hundreds of varieties of cheese mean there is likely a cheese for nearly every palate. Even the most basic grocery store has a decent stash of slabs and wedges to choose from. It is easy to forget about a cheese you have already opened and find it covered in mould.
Mouldy cheese, like all other mouldy foods, should be discarded. However, it is possible to cut off the gross-looking parts and still eat the rest of the cheese. How much you have to cut off depends on the kind of cheese you are working with. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped away. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away without incident. Black or grey mould is less desirable, and you should cut away more to remove any cheese that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
The type of mould that grows on cheese depends on the cheese. Cheddar can form mould near the rind and on the surface. A blue mould similar to the one that grows in blue cheese can start forming. For some, this is welcome, while others don't like the flavour. It is a different story with fresh cheese: if there is mould on fresh cheese, it is best to avoid eating it.
To avoid mouldy cheese, stick with long-aged, hard cheeses like Parmesan, pecorino, older cheddars, aged Gouda, and similar varieties. Cheeses that age for 18 months or longer are the least likely to become mouldy. Buy them fresh, store them properly, and don't worry about a little bit of mould. After all, in the cheese world, sometimes the mould is the most delicious part!
Cheese Points: Cheddar's Nutritional Value Explored
You may want to see also
To avoid mouldy cheese, buy aged cheeses like old Cheddar, stored properly
It's safe to say that discovering mould on your cheese is never ideal. But, if you're an avid cheese eater, it's bound to happen at some point. The good news is that, most of the time, you can simply cut off the mouldy part and continue with your life. However, this is not always the case, and some mouldy cheeses should be discarded.
To avoid the issue of mouldy cheese altogether, you can opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda. These cheeses age for 18 months or longer and are the least likely to get mouldy.
Cheddar cheese, in particular, is a popular choice because it is easy to package and store. It is typically aged in vacuum-sealed bags and is rindless. Some cheesemakers wrap their cheddar in cheesecloth for protection during the ageing process, while others use wax, which also gives the cheese a distinct flavour. Cheddar cheese was also historically aged in caves, which provided a low and stable temperature.
When it comes to ageing, mild cheddar is aged for one to three months, sharp cheddar for three to six months, and extra sharp cheddar for six to twelve months. The longer the ageing process, the sharper and tastier the cheese becomes. So, if you're looking for a cheese that's less likely to get mouldy, opting for an older cheddar is a good idea.
Additionally, proper storage of your cheese is crucial in preventing mould growth. Store your cheese in a cool, dry place, and make sure to consume it within a reasonable amount of time.
Cheddar Cheese: A Source of Folate?
You may want to see also
Soft cheeses like ricotta, mascarpone, and chèvre with mould should be discarded
It is not advisable to consume soft cheeses like ricotta, mascarpone, and chèvre if they have mould on them. This is because soft cheeses are fresh cheeses meant to be consumed shortly after they are made. They are extremely wet and moist, which means mould roots can penetrate them easily and deeply.
Mould thrives in wet environments and grows roots similar to a houseplant. The fuzzy exterior you see on mould-covered cheese may have tendrils that go deep into the cheese. In the case of soft cheeses, the mould is likely to have spread throughout the cheese, altering its flavour and texture.
While it is generally safe to cut off mould from harder, drier cheeses like Parmesan or a crumbly, long-aged cheddar, this is not recommended for soft cheeses. The mould in soft cheeses will have impacted the entire cheese, not just the visible surface.
It is important to note that while mould on soft cheeses like ricotta may not be harmful to your health, it will definitely affect the taste and quality of the cheese. Therefore, it is best to discard mouldy soft cheeses and purchase fresh ones to ensure a pleasant culinary experience.
Cheddar Cheese and Fatty Liver: A Safe Snack?
You may want to see also
Explore related products
Harder, aged cheeses like Cheddar can have mould scraped off and eaten
The good news for cheese lovers is that harder, aged cheeses like Cheddar can be salvaged even if they have mould on them. While the general rule for food is that mouldy items should be thrown away, cheese is an exception. In fact, all cheese is, in and of itself, mould. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped off and be safely eaten. However, it is important to note that the cheese will not taste the same as it was intended to.
The type of mould that appears on the cheese will determine how much of the cheese needs to be cut off. White, fuzzy mould, tinged with green, has a minimal impact on flavour and can be safely cut away. However, it is recommended to cut off a few millimetres around the mould's surface to stop the mould from spreading. Black or grey mould is less desirable and requires more of the cheese to be removed to ensure that any parts affected by the mould are discarded.
It is important to assess the type of cheese before deciding to cut off the mouldy parts. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded entirely if mould appears, as the damp environment allows the mould to penetrate deep into the cheese. Soft cheeses like Brie or Port Salut are more resilient, and only a small amount of cheese needs to be cut away from the mouldy surface. Harder, drier cheeses like Parmesan or long-aged Cheddar are the most resistant to mould, as the roots are unable to penetrate deep into the cheese.
To avoid mouldy cheese altogether, it is recommended to buy hard, long-aged cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda. These cheeses are less likely to mould if properly stored. To properly store cheese, wrap it in wax or baking paper and then place 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 any excess moisture and prevent condensation.
Cheddar Cheese: A Protein-Rich Superfood?
You may want to see also
Avoid red moulds and actively yellow moulds; cut off greys, blues, and whites
It is important to distinguish between different mould colours on cheese, as some are edible and others are not. While cheese is essentially a form of mould, some types of moulds are unsafe for consumption.
Red moulds on cheddar cheese should be avoided entirely. The same goes for any actively yellow moulds—these are best left untouched. Other moulds, such as greys, blues, and whites, can be carefully removed by cutting them off a few millimetres from the surface of the cheese. Avoid scraping them off, as this may spread the mould across the cheese. The same approach applies to fluffy mould on the surface of soft cheeses like Camembert or Brie—cut off the mouldy part rather than scraping it.
The type of cheese also plays a role in how to handle mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre that are highly damp should be discarded if mould appears, as it likely has penetrated deep into the cheese, negatively impacting its flavour. For soft cheeses like Brie or Port Salut, cut off about a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped or cut away.
To minimise the risk of mould, opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged Gouda. These cheeses are less likely to develop mould. Additionally, proper storage is crucial. Wrapping cheese in wax or baking paper and storing it in a sealed plastic container in the fridge at below 8°C helps prevent mould. You can also include a sugar cube in the container to absorb excess moisture.
While a little bit of mould on cheese is generally not harmful, it's important to use your judgement and assess the situation. If the cheese smells unpleasant or has a wet, mouldy appearance, it's best to discard it.
Which is Saltier? Parmesan vs Cheddar Cheese
You may want to see also
Frequently asked questions
It is safe to eat moldy cheddar cheese if you cut off at least 1 inch (2.5 cm) around and below the mold. However, if the cheese is soft or shredded, sliced, or crumbled, it should be discarded.
To prevent mold from growing on cheddar cheese, buy the cheese fresh, store it properly, and consume it promptly.
Mold compromises the flavor of the cheese, and the affected part will not taste the way it was intended to.
