Andy Montoya
It's a common dilemma: you've got some mouldy cheese, but you don't want to throw it out. Is it safe to cut off the mouldy parts and eat the rest? Well, it depends on a few factors, including the type of cheese, how much mould is present, and how much you cut off. Hard, aged cheeses like cheddar or parmesan can be salvaged if mouldy—simply cut off at least one inch below the surface to ensure you're removing any fungal hyphae and potential toxins. Soft cheeses, on the other hand, should be discarded if mouldy, as the damp environment means the mould has likely penetrated deeper into the cheese. While not toxic, it will negatively impact the flavour. So, the next time you spot mould on your cheese, assess the situation and decide whether to trim or toss!
| Characteristics | Values |
|---|---|
| Whether it's safe to eat cheese after cutting off moldy parts | It depends on the type of cheese, the amount of mold, and how much is cut off. |
| Type of cheese | Hard cheeses like cheddar, manchego, Swiss, or Parmigiano Reggiano can be salvaged if they have mold growth. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded. Soft cheeses like Brie or Port Salut should have moldy parts cut off and about a quarter inch removed from the surface where mold is visible. |
| Amount of mold | If the surface is entirely covered by mold or if the piece of cheese is too small to cut at least one inch below the surface with mold growth, it's best to discard the cheese. |
| How much to cut off | It's recommended to cut off at least one inch beneath the mold to ensure the removal of all fungal hyphae and potential toxins. |
| Impact on taste | Mold can negatively impact the flavor of the cheese, especially if it's black or gray mold. White, fuzzy mold tinged with green has a minimal effect on flavor. |
| Health risks | While it's unlikely to cause sickness, some molds can cause allergic reactions, respiratory problems, or produce toxins that can make you ill. |
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What You'll Learn
Mouldy cheese isn't toxic, but it tastes bad
Mouldy cheese isn't toxic, but it doesn't taste good. While it's unlikely that you'll get sick from consuming mouldy cheese, it's best to avoid it. The mouldy taste will be unpleasant, and you probably won't eat enough of it to cause any harm.
The key factor in determining whether to cut off the mouldy parts of cheese or discard the entire block is the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be thrown away because the damp environment allows mould to penetrate deep into the cheese, negatively affecting its flavour. Soft cheeses like Brie or Port Salut are more resilient, but you should still cut away about a quarter of an inch from any mouldy surface.
Hard, aged cheeses like Cheddar or Parmesan are the most resistant to mould. For these varieties, you can simply scrape off the mould without worrying about it spreading. White, fuzzy mould with a hint of green, for example, has a minimal impact on flavour and can be safely cut away. However, black or grey mould is less desirable, and you should remove a larger portion to ensure that any affected cheese is discarded.
It's important to remember that mould growth may indicate the presence of bacteria. While accidental consumption of mould is usually harmless, it's always better to be cautious. Properly storing cheese can help extend its shelf life and reduce the likelihood of mould growth.
When dealing with mouldy cheese, use your best judgement and trust your senses. If the cheese smells unpleasant or appears wet in addition to being mouldy, it's best to discard it entirely.
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Hard cheeses can be salvaged after mould growth
Mouldy cheese is not toxic, and it is generally safe to cut off the mouldy parts and consume the rest of the cheese. However, this practice depends on several factors, such as the type of cheese, the amount of mould, and the amount of cheese removed. Hard cheeses, such as Cheddar, Manchego, Swiss, or Parmigiano Reggiano, can be salvaged after mould growth because the mould's mycelium cannot penetrate deep into the cheese, and the lack of moisture prevents the diffusion of toxins produced by the mould. It is recommended to cut at least one inch below the mouldy surface to ensure the removal of all fungal hyphae and potential toxins.
When dealing with softer cheeses, the approach is different. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded because the damp environment allows mould to penetrate deeply, negatively affecting the flavour. For soft cheeses like Brie or Port Salut, a small amount of mould can be cut away, about a quarter of an inch from the surface. Harder, aged cheeses like Cheddar or Parmesan can simply have the mould scraped off, and white, fuzzy mould with a tinge of green is generally safe to remove without impacting flavour.
It is important to note that mould growth may indicate the presence of bacteria, and while accidental consumption of mould is usually harmless, it is best to avoid it. Some moulds can cause allergic reactions or respiratory issues, and in rare cases, they may produce toxins that can make you ill. Proper storage of cheese can help extend its shelf life and reduce the likelihood of mould growth.
To summarise, hard cheeses like Cheddar or Swiss can be salvaged after mould growth by cutting off the mouldy parts and ensuring enough cheese is removed to eliminate potential toxins. Softer cheeses require more caution, with fresh soft cheeses being discarded entirely and aged soft cheeses requiring a more generous cut around the mouldy areas. Proper assessment of the mould type and flavour impact is also essential for ensuring safe consumption.
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Soft cheeses should be discarded
While it is generally safe to cut off mould from most cheeses and consume the remainder, soft cheeses are an exception to this rule. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment allows mould to penetrate deep into the cheese. This negatively impacts the flavour, even if it is not toxic.
Even for soft cheeses that are not fresh, like Brie or Port Salut, it is recommended to cut away at least a quarter of an inch from any surface where mould is visible. Harder, aged cheeses, on the other hand, such as aged Cheddar or Parmesan, can simply have the mould scraped away.
It is important to note that mould growth may indicate the presence of bacteria, and some moulds can cause allergic reactions or respiratory problems. Therefore, it is always advisable to assess the mould situation and use your best judgment to ensure food safety.
Additionally, proper storage is crucial to increasing the shelf life of cheeses and preventing mould growth. Consider purchasing long-aged hard cheeses, as they are less likely to mould.
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Assess the mould situation first
The type of cheese is an important factor in determining whether it is safe to cut off mouldy parts and consume the remainder. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded because the damp environment allows mould to penetrate deep into the cheese, negatively affecting its flavour. Soft cheeses like Brie or Port Salut are more resistant, but it is recommended to cut away about a quarter of an inch from any surface with visible mould. Harder, aged cheeses like Cheddar or Parmesan are even more resilient, and mould can generally be scraped away without causing significant flavour alteration.
The appearance of the mould is another critical factor in assessing the safety of cheese. White, fuzzy mould tinged with green, for example, has a minimal impact on flavour, and such cheese can usually be safely consumed after removing the mouldy parts. However, black or grey mould warrants more cautious treatment, and a larger portion of the cheese should be cut away to ensure the elimination of any potentially affected areas.
It is also important to consider the extent of mould coverage. If the mould is widespread and covers the entire surface of the cheese, it may be challenging to salvage any edible portions, especially if the cheese is small and does not allow for sufficient removal below the surface. In such cases, it is advisable to discard the cheese altogether.
Additionally, the presence of certain odours can be indicative of spoilage. If the mouldy cheese emits an ammonia-like smell or exhibits signs of wetness, it should be discarded without hesitation. These indicators suggest that the cheese is no longer safe for consumption and may contain undesirable bacteria or toxins.
Lastly, it is worth noting that while mouldy cheese is generally not toxic in small quantities, it is essential to use your judgement and assess the overall condition of the cheese before consuming it. Mould growth may indicate the presence of bacteria, and while allergic reactions are rare, it is always advisable to prioritise your health and well-being when in doubt.
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Store cheese properly to increase shelf life
Cheese is a living food, continuing to age and develop even after you bring it home. Proper storage can extend its shelf life, preserve its quality, and maintain its flavour and texture.
Firstly, avoid plastic wrap. Cheese needs oxygen and humidity to stay fresh and tasty. Plastic wrap cuts off the air supply, essentially suffocating the cheese. It can also trap moisture and promote bacterial growth. Instead, cheese paper is the best wrapping material. It is a specially designed two-ply paper that allows cheese to breathe while protecting it from external moisture and odours. The inner layer wicks away excess moisture, while the outer layer provides a barrier against outside elements. Parchment paper or wax paper can also serve as suitable alternatives for home storage.
Secondly, temperature and humidity play crucial roles in cheese storage. Maintaining proper temperature and humidity levels can significantly extend the shelf life of cheese and preserve its quality.
Thirdly, the harder the cheese, the more durable it is. Hard cheeses have a low moisture content, making them less prone to mould and bacterial growth. However, they can still dry out if not stored properly. For large blocks of hard cheese, only cut what you need and keep the rest whole. The package helps protect the cheese from drying out. Examples of hard cheeses include young cheddar, Gruyère, Manchego, and Gouda.
Semi-hard cheeses require a bit more attention than their harder counterparts. They have a higher moisture content, making them more susceptible to mould growth and drying out. They benefit from being rewrapped in fresh paper every few days to prevent moisture buildup.
Soft cheeses are the most delicate and require the most attention. They have a high moisture content, making them ideal breeding grounds for bacteria and mould.
Finally, to prevent blue cheese odours from permeating other foods, double-wrap it or store it in a separate compartment.
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Frequently asked questions
It depends on a few factors: what type of cheese it is, how much mold is on it, and how much you cut off. Harder, aged cheeses like cheddar or parmesan can have the mold scraped away, but soft cheeses should be discarded.
The general rule of thumb is to remove at least one inch of cheese beneath the mold to ensure that all of the fungi's hyphae and potential toxins are eliminated.
Mold growth on cheese may be a sign that bacteria is also present. While you're very likely to be fine if you accidentally ingest mold, it's best to avoid it.
Moldy cheese is not toxic, but it tastes bad. You're unlikely to eat enough to get sick, but it will be unappetizing.
To prevent mold, store your cheese properly and consider purchasing long-aged hard cheeses, which are less likely to mold.
