Frederic Melton
It is not uncommon to find mold on cheese, and it can be tricky to know whether to cut the moldy part off and eat the rest or throw the whole thing away. While mold is used to produce blue and soft-ripened cheeses, it is a sign of spoilage on other varieties. The general rule is that hard cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting away the mold, while soft cheeses like mozzarella, ricotta, cream cheese, or cottage cheese should be thrown out.
| Characteristics | Values |
|---|---|
| Should I panic? | No, unless you ate a whole wedge of cheese thickly coated in green fur. |
| Will I get sick? | Unlikely, your stomach acid will kill the spores. |
| What kind of cheese can I cut the mold off? | Hard cheeses like Parmesan, Swiss, Cheddar, Gouda, pecorino, older cheddars, etc. |
| What kind of cheese should I throw out? | Soft cheeses like mozzarella, ricotta, cream cheese, cottage cheese, chèvre, etc. |
| How to prevent cheese from molding? | Store cheese properly and eat it within a reasonable time frame. |
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What You'll Learn
Hard cheeses are safe to eat if you cut off the mould
It is generally safe to cut off mould from hard cheeses and eat the rest of the cheese. This is because, like mushrooms and other fungi, mould grows roots and the fuzzy stuff you see on the exterior might have little tendrils that go deep into the cheese. Therefore, it is recommended to cut off about an inch around and below the mould spot if you want to be rigorous about it, especially when dealing with hard cheeses.
However, it is important to note that this advice is for hard cheeses only. For extremely wet, fresh cheeses like mozzarella, ricotta, cream cheese, or chèvre, it is recommended to discard the entire product if mould is present, as the mould will likely have altered the flavour of the cheese.
While cutting off the mould from hard cheeses is generally safe, it is still possible that the mould could negatively impact the flavour and texture of the cheese. If you are unsure or uncomfortable with the idea of consuming mouldy cheese, it is always best to err on the side of caution and discard the cheese entirely. Ultimately, the decision to eat mouldy cheese comes down to personal preference and comfort level.
It is worth noting that some types of cheese, such as blue cheese, are intentionally injected with mould cultures to create their distinctive flavour and appearance. These cheeses are safe to consume, provided they are handled and stored properly, and the mould present is consistent with the expected characteristics of the cheese.
In summary, while it is generally safe to cut off mould from hard cheeses and consume the remaining cheese, it is important to use your best judgement and consider your comfort level with the potential risks. If you are unsure or uncomfortable, it is always better to discard the cheese and start fresh with a new block.
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Soft cheeses with mould should be thrown away
It is generally advised that soft cheeses with mold should be thrown away. Mold can spread quickly through soft cheeses, so if your cream cheese, cottage cheese, mozzarella, ricotta, or queso fresco shows mold, it is best to discard the entire container. While mold on hard cheeses can often be cut away, leaving an inch of clearance around the mold, soft cheeses are more susceptible to mold growth and contamination.
The presence of mold on soft cheeses can significantly alter their flavor and texture, making them unpleasant to consume. Additionally, mold can produce compounds that penetrate the interior of the cheese, potentially leading to health or quality concerns. Therefore, it is recommended to dispose of soft cheeses with mold to prevent any adverse effects.
It is important to note that some cheeses, like Brie and blue cheese, are intentionally molded as part of the cheesemaking process. These cheeses develop a savory, mushroom-like rind that contributes to their distinct flavor and texture. However, even with these cheeses, if the mold becomes widespread or the cheese shows signs of spoilage, it is best to discard it.
To prevent mold growth on soft cheeses, proper storage is essential. Wrapping the cheese in wax paper, foil, or vacuum sealing can help protect it from oxygen and moisture, which are the main contributors to mold growth. However, even with proper storage, soft cheeses have a shorter shelf life and are more susceptible to mold, so regular inspection is necessary.
In summary, soft cheeses with mold should be discarded to maintain food safety and quality. While it may be tempting to cut away the moldy portion, soft cheeses are more delicate and prone to rapid mold growth. By disposing of the cheese, you can avoid potential health risks and ensure a pleasant dining experience.
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Blue cheese is made with mould and is safe to eat
It is understandable to be concerned about mould on food, especially cheese. However, blue cheese is an exception to the rule that mouldy food is unsafe to eat. Blue cheese is made with mould and is safe for consumption.
Blue cheese, also known as blue-veined cheese, gets its distinct colour and flavour from the growth of a type of fungus called Penicillium roqueforti. This mould is a cousin of the mould that produces penicillin. Unlike other moulds, Penicillium roqueforti does not produce toxins and is not harmful to humans. In fact, it is added intentionally during the cheesemaking process to create the unique characteristics of blue cheese.
The process of making blue cheese involves encouraging the growth of Penicillium roqueforti mould. In traditional methods, this is done by leaving rye bread in damp, dark caves for several weeks to promote mould growth. The mouldy bread is then dried, ground into dust, and sprinkled onto fresh sheep's milk cheese curds. The cheese is shaped into wheels, salted, and aerated by drilling holes into it. Finally, it is returned to the caves, where the cool, damp, and humid conditions promote further mould growth.
Today, most store-bought blue cheeses are made in labs and hygienic production facilities that simulate the cave environment. This controlled setting ensures that dangerous moulds, fungi, and bacteria do not contaminate the cheese.
While blue cheese made with Penicillium roqueforti is safe to eat, it is important to exercise caution with other types of mouldy cheese. If you are unsure about the type of mould on your cheese, it is best to discard it. Additionally, proper storage and handling of cheese are crucial to prevent contamination and the growth of harmful moulds.
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Mould can cause food poisoning and other health issues
Mould is a type of fungus that produces spores, which can be harmful to humans. Certain types of mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which are all known causes of food poisoning. Symptoms of food poisoning include vomiting, stomach pain, and diarrhoea, and in severe cases, it can even lead to death. Additionally, dangerous moulds can produce mycotoxins, which have been linked to acute food poisoning, immune deficiency, and even cancer. The carcinogen aflatoxin, for example, has been shown to increase the risk of liver cancer. Therefore, it is crucial to minimise exposure to mycotoxins by avoiding the consumption of mouldy food and practising safe food storage.
While it may be tempting to simply cut off the visible mould and consume the cheese, it is important to consider the potential risks associated with mould consumption. The effects of mould can vary depending on the type of cheese, the amount of mould present, and individual tolerance. Some people may experience adverse reactions even after consuming a small amount of mould, while others may not feel any effects at all. Therefore, it is always advisable to err on the side of caution and prioritise your health by avoiding the consumption of mouldy cheese whenever possible.
Proper food storage and handling are crucial in preventing mould growth. To extend the shelf life of cheese, it is recommended to buy fresh cheese and store it properly. Cheese should be wrapped in special cheese paper or parchment paper and labelled with the type of cheese and the date of purchase. It should then be stored in a crisper drawer or a dedicated wine fridge, which provides a more suitable temperature for cheese storage. By taking these preventive measures, you can reduce the likelihood of mould growth and ensure the safety and quality of your cheese.
In summary, mould can cause food poisoning and other adverse health issues, so it is important to handle mouldy cheese with caution. While it may be tempting to simply cut off the visible mould and consume the cheese, the potential risks associated with mould consumption cannot be ignored. Proper food storage and handling are crucial in preventing mould growth and ensuring the safety and quality of cheese. By taking preventive measures, such as buying fresh cheese, storing it properly, and regularly checking for mould, you can reduce the risk of mould-related health issues and enjoy your cheese with peace of mind.
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Store cheese properly to prevent mould
Mould is an integral part of the cheese-making process, and while most types won't kill you, they can negatively impact flavour and texture. To prevent mould from growing on your cheese, follow these steps:
Firstly, it's important to control the moisture around the cheese. Every time the cheese is taken out of the refrigerator, it starts to condensate, so always wrap it back up and seal it in a plastic zip bag to maintain freshness. If the cheese doesn't have its own wrapper, cover it in parchment paper first. Soft cheeses, such as Munster, require more humidity, so place the parchment-and-plastic-bag-wrapped cheese in an airtight container inside the refrigerator. This will create a moist microenvironment. Hard cheeses, such as Parmesan, can be stored directly in plastic wrap.
Store cheese in the vegetable crisper, which is cooler than the rest of your fridge but still dry enough. Very cold temperatures will stall flavour development, while too much heat or humidity will encourage bacterial growth and mould. A hard aged cheese will remain edible for three months if stored properly, whereas softer cheeses are usually younger and have a higher moisture content, so they should be eaten within a week.
If mould does start to grow on your cheese, you may be able to simply cut it off and carry on as normal. However, this is not recommended for extremely wet, fresh cheeses like mozzarella, ricotta, cream cheese, or chèvre. In these cases, it's best to throw the cheese away.
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Frequently asked questions
While it is unlikely that you will get sick from eating cheese with a little mold on it, it is still advisable to cut off the moldy part and discard it, especially for soft cheeses. Hard cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting 1 inch (2.5 cm) around and below the mold.
Mold is a type of fungus that produces spores, which are transported through air, insects, and water. It tends to grow in warm, moist conditions.
Yes, blue and soft-ripened cheeses are grown with specific molds and are safe to eat. Examples include Brie, Camembert, and Gorgonzola.
To prevent mold from growing on your cheese, it is important to store it properly. Wrap it in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge.
While it is rare to get sick from eating moldy cheese, molds can carry harmful bacteria such as E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Dangerous molds can also produce mycotoxins, which can lead to acute food poisoning, immune deficiency, and even cancer.
