Kamil Perry
It's a common misconception that cheese is bad if it has mold. While it's true that mold can indicate spoilage, it depends on the type of cheese and the mold itself. In many cases, you can simply cut off the moldy part and consume the rest of the cheese without any issues. However, it's important to note that this doesn't apply to all types of cheese, and certain molds can be harmful.
| Characteristics | Values |
|---|---|
| Mould on cheese dangerous? | Unlikely to get sick from a little mould on cheese. Stomach acid kills mould spores. |
| Mould on cheese desirable? | Mould is integral to the flavour and texture of some cheeses. |
| How to handle mould on cheese? | Cut off about an inch around and below the mould spot, especially on harder cheeses. |
| How to prevent mould on cheese? | Store cheese properly and eat within a reasonable timeframe. |
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What You'll Learn
It's usually safe to cut off mould and eat the cheese
It is usually safe to cut off mould and eat the cheese, but there are some important things to consider. Firstly, the type of cheese matters. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means that the mould has likely penetrated deep into the cheese, negatively impacting its flavour. Harder cheeses, on the other hand, can usually be salvaged by cutting off the mouldy part. It is recommended to cut about an inch around and below the mould spot to be thorough.
While the moulds that grow on cheese are unlikely to make you ill, they can affect the flavour of the cheese. So, if you notice mould on a soft cheese like Brie or Port Salut, it is suggested to cut away about a quarter of an inch from any surface where mould is visible. This will help ensure that the cheese is safe to eat and minimise flavour alteration.
It is worth noting that proper cheese storage can help prevent mould from growing in the first place. Cheese should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of your refrigerator, which provides consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly warmer temperature is better for cheese preservation.
Additionally, it is important to use your judgement. If the mould is widespread or the cheese has been stored for an extended period, it may be safer to discard it. While it is unlikely to cause illness, the flavour and texture of the cheese may be compromised, affecting your overall dining experience. Remember, if you have any doubts or concerns about the safety of consuming mouldy cheese, it is always better to err on the side of caution and discard it.
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Soft cheeses with mould should be discarded
It is generally advised to discard soft cheeses with mould. Soft cheeses like ricotta, mascarpone, and chèvre are highly susceptible to mould because of their damp environment. While the mould may not be toxic, it can negatively impact flavour. Therefore, it is recommended to discard these cheeses entirely if they become mouldy.
On the other hand, harder cheeses can be salvaged by cutting off the mouldy parts. This is because the mould may not have penetrated as deeply into the cheese, and removing a significant portion around the mould can help preserve the rest of the cheese. However, it is important to note that the remaining cheese may still have an altered flavour due to the presence of mould.
The type of mould that grows on cheese is crucial. While some moulds are integral to the cheesemaking process and contribute to the desired flavour and texture, unwanted mould growth can compromise the cheese. This unwanted mould can develop in the fridge if the cheese is not stored properly.
To prevent mouldy cheese, proper storage is essential. Cheese should be wrapped in special cheese paper or parchment paper and labelled with the type and purchase date. It should be stored in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge.
It is worth noting that while consuming cheese with a small amount of mould is unlikely to cause illness, it can alter the flavour. If the idea of consuming mouldy cheese is unappealing, it is best to discard the cheese entirely, regardless of its texture. Prioritise your comfort and peace of mind when making this decision.
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Store cheese properly to prevent mould
Mould is a common issue when it comes to storing cheese, and while it's not always harmful, it can negatively affect the flavour of your cheese. To prevent mould from growing on your cheese, there are several storage methods you can follow.
Firstly, it is recommended to buy cheese in small quantities so that you only need to store it for a few days. This reduces the risk of mould growth and ensures your cheese tastes fresher.
When storing cheese, it's best to avoid using plastic wrap. Cheese is mostly made up of oil and fat, and when wrapped in plastic, it can start to take on the flavour of the plastic. Additionally, plastic wrap can trap ammonia, a natural odour emitted from cheese, resulting in an unpleasant smell and taste. Instead, opt for cheese paper, which is a two-ply paper that allows cheese to breathe while preventing unwanted air from entering. You can also use parchment or wax paper, and for an extra layer of protection, cover the paper with aluminium foil. For soft cheeses like mozzarella, ricotta, and chèvre, it's best to keep them sealed in their original containers.
To further prevent mould growth, store your cheese in the vegetable crisper or drawer of your refrigerator, where the temperature is more consistent and humidity is higher. Keep the temperature of your refrigerator below 40°F, ideally between 34°F and 38°F. Additionally, ensure your refrigerator is clean, as mouldy food can cause your cheese to mould faster.
By following these storage tips, you can help prevent mould from growing on your cheese and enjoy it at its freshest and most flavourful state.
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Some mouldy cheeses are fine to eat
Mould is an integral part of the cheesemaking process, contributing to the flavour and texture of the finished product. However, mould that develops on cheese left in the fridge can compromise its taste. While it may not be toxic, the cheese's flavour can be negatively impacted.
Some mouldy cheeses are safe to eat after cutting off the mouldy part. Hard cheeses, such as Pecorino or Parmesan, can be cut an inch around and below the mould spot to remove any affected areas. For soft cheeses like Brie or Camembert, a quarter-inch should be cut away from any surface with visible mould.
It is important to note that fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment allows mould to penetrate deeper into the cheese, altering its flavour.
While it is generally safe to consume cheese with a small amount of mould, it is essential to consider individual comfort levels. If the presence of mould is unsettling, it is advisable to discard the cheese entirely. Proper storage and timely consumption of cheese are crucial to prevent mould growth.
Overall, while some mouldy cheeses can be safely consumed after mould removal, it is important to assess the type of cheese and the extent of mould growth to make an informed decision.
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Mould will affect the flavour of your cheese
Mould is an integral part of the cheesemaking process and contributes to the final product's flavour and texture. However, mould growth on cheese during storage or after purchase can negatively impact its flavour. While it may not be toxic, the cheese will not taste as intended. The mould may impart an unpleasant flavour, and in the case of soft cheeses, it can penetrate deep into the cheese, affecting a significant portion.
The extent of flavour alteration depends on the type of cheese and the mould's progression. Fresh soft cheeses like ricotta, mascarpone, and chèvre are highly susceptible to mould, and the entire batch should be discarded if mould is spotted. For semi-soft and harder cheeses, the mould may not have penetrated as deeply, and cutting away a portion of the cheese around the mould may suffice to salvage the rest.
The guideline for hard cheeses is to cut away at least 1/2 inch (1 centimetre) of cheese around and below the mouldy section. For soft cheeses like Brie or Camembert, a more conservative approach is warranted, removing about a quarter to half an inch (0.6 to 1.25 centimetres) from the surface where mould is visible. It is important to assess the mould situation and act accordingly to minimise flavour alteration and ensure food safety.
While mould can negatively impact the flavour of cheese, it is worth noting that proper storage can prevent or delay its growth. Storing cheese in a dedicated cheese paper, parchment paper, or a wine fridge can help maintain optimal temperature and humidity conditions, slowing mould growth and preserving the cheese's original flavour and texture.
In summary, mould will indeed affect the flavour of your cheese, sometimes making it unpleasant. Proper mould handling techniques, such as cutting away the mouldy portions or preventing mould growth through proper storage, can help mitigate these negative flavour impacts and ensure a safer and more enjoyable cheese consumption experience.
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Frequently asked questions
It's not necessarily bad, but it's best to cut off at least an inch around and below the mold spot and then eat it.
It is generally safe to cut off the mold and eat hard cheeses such as Pecorino and Parmesan. Semi-soft cheeses like mozzarella can also be eaten after cutting off the mold.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mold appears because the mold has likely penetrated deep into the cheese and negatively impacted the flavor.
Store cheese in special cheese paper or parchment paper in your crisper drawer, which will have consistent temperature and humidity. Alternatively, store it in a wine fridge, where the temperatures are less cold, which is better for the cheese.
Many popular cheeses are moldy, including Brie, Camembert, and Gorgonzola. The thick coating of white mold or blue veins in these cheeses is safe to consume.
