Frederic Melton
It is generally safe to cut off mould from cheese and eat the rest of it. However, this depends on the type of cheese and the type of mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded because the mould will have penetrated deep into the cheese and negatively affected its flavour. Harder, aged cheeses like cheddar or parmesan can have the mould scraped away, and the cheese can still be consumed. It is important to note that while cutting off mould from cheese is generally safe, proper storage and handling of cheese are crucial to prevent mould growth and maintain the quality of the cheese.
| Characteristics | Values |
|---|---|
| Can you cut off the mold and still eat the cheese? | Yes, for harder, aged cheeses like aged Cheddar or Parmesan, you can scrape off the mold and eat the rest. |
| How much cheese should you cut off? | Cut off about a quarter inch to one inch around and below the mold spot. |
| What type of mold is safe to cut off and eat? | White, fuzzy mold tinged with green is generally safe to cut off and will have a minimal effect on flavor. |
| What type of mold is unsafe to eat? | Black, gray, or dark black-gray mold (Aspergillus niger) is less desirable and should be discarded. Also, discard any moldy cheese that smells of ammonia or is both moldy and wet. |
| How to prevent cheese from molding? | Store cheeses properly and eat them within a reasonable timeframe. Choose long-aged, hard cheeses that are less likely to mold. |
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What You'll Learn
Soft cheeses should be discarded if mouldy
While mouldy cheese is generally not toxic, it is likely to negatively impact flavour and texture. Soft cheeses like ricotta, mascarpone, cottage cheese, cream cheese, chèvre, and mozzarella are particularly susceptible to mould because of their high moisture content. Therefore, it is recommended to discard soft cheeses if they become mouldy.
Harder, drier cheeses such as aged cheddar, parmesan, pecorino, gouda, and crumbly long-aged cheddars are less susceptible to mould because microorganisms find it difficult to penetrate the surface of these cheeses. Therefore, mould can simply be cut off these hard cheeses.
Semi-soft and semi-hard cheeses like cheddar, brie, blue cheese, and havarti occupy a middle ground. They are less susceptible to mould than soft cheeses, but more so than hard cheeses. For these cheeses, patches of mould can be scraped off or cut off with a knife. However, it is important to cut off a generous amount of cheese around the mouldy area to ensure that all the mould is removed.
It is important to note that mould can be dangerous if it is accompanied by other factors. If a cheese is both mouldy and wet, or if it smells like ammonia, it should be discarded. Additionally, mould that is black or grey is less desirable and may indicate a higher risk of toxicity.
To prevent cheese from moulding, it is important to store it properly. Cheese should be wrapped in special cheese paper or parchment paper and stored in a crisper drawer or wine fridge to maintain consistent temperature and humidity.
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Hard, aged cheeses can be consumed after scraping off mould
Mould is an integral part of the cheese-making process, and consuming it won't kill you. However, it can negatively impact the flavour and texture of the cheese. Most of the time, if you see some mould, you can simply cut it off and consume the rest of the cheese. This is especially true for harder cheeses. It is recommended to cut about an inch around and below the mould spot to be cautious. This is because, like mushrooms and other fungi, mould grows roots, and the visible mould on the exterior might have tendrils that go deep into the cheese.
Microorganisms that cause mould thrive in wet environments and are less active in dry ones. This means that mould roots will likely only affect the surface of hard, dry cheeses like Parmesan or a crumbly, long-aged cheddar. In contrast, they can penetrate deeper into semi-soft or soft cheeses like Havarti, mild cheddar, or mozzarella. Therefore, it is safer to cut the mould off of hard, aged cheeses and still be able to consume the rest of the cheese.
However, it is important to note that this only applies to hard, aged cheeses. For softer cheeses like cottage cheese, cream cheese, or mozzarella, it is not recommended to cut off the mould and consume the rest. Additionally, if the mould is widespread throughout the entire piece of cheese, it is best to discard it, even if it is a hard cheese.
Some people also recommend grating the cheese after cutting off the mould to ensure that any hidden roots are removed, and the cheese is safe to consume. Ultimately, if you are uncomfortable with the idea of consuming cheese with mould, it is best to trust your instincts and throw it away.
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Mould on cheese rarely presents a health concern
When it comes to mouldy cheese, the general consensus is that harder, aged cheeses like Cheddar or Parmesan can be safely consumed after scraping or cutting away the mould. These hard, salty cheeses have a low moisture content, which inhibits the growth of mould roots, keeping them from penetrating too deeply into the cheese. As a guideline, it is recommended to cut at least a quarter to one inch around and below the mould spot to ensure removal of any affected cheese.
On the other hand, soft cheeses with high moisture content, such as ricotta, mascarpone, cream cheese, or chèvre, should be discarded if mould is present. The damp environment provides an ideal condition for mould growth, and it is likely that the mould has spread throughout the cheese, negatively impacting its flavour and texture. Even if the mould is only visible on a small portion, it is best to dispose of the entire product to avoid potential health risks.
It is worth noting that while mould on cheese is usually not toxic, it can affect the flavour and make it less palatable. Proper storage and timely consumption of cheese are crucial to prevent mould growth and maintain the quality of the cheese. Additionally, purchasing long-aged, hard cheeses can be a good option for those who want to avoid frequent encounters with mouldy cheese.
In summary, while it is generally safe to cut off mould from harder cheeses, it is always a good idea to assess the type of cheese and the extent of mould growth before making a decision. Proper handling, storage, and consumption of cheese can ensure both food safety and an enjoyable eating experience.
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Proper storage can increase shelf life
Proper storage can increase the shelf life of cheese. Cheese is best stored at refrigerator temperature, around 35°F/4°C. Fresh cheeses such as mozzarella and feta have the shortest shelf life. These cheeses are sometimes packaged in brine to increase their shelf life and improve their texture. If purchased packaged in brine, the cheese should be stored in the brine to prolong its quality. Soft cheeses such as brie, camembert, or Limberger will continue to soften as they are stored. Hard cheeses such as Parmesan or asiago will get harder as they age. It is best to purchase cheese in large pieces and slice it as needed, as slicing increases the surface area, exposing more cheese to possible contamination, oxidation, and dehydration, which shortens its shelf life.
The best place in the refrigerator to store cheese is in one of the bins usually reserved for vegetables at the bottom of the fridge, as there is more humidity, which benefits cheese. Cheese should not be stored in plastic wrap, as it cuts off the air supply, leading to off-flavors and textures. Cheese contains living organisms, so it is best to store it in an environment that allows for gas exchange. The best way to wrap cheese is to use cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene. The coated side is placed near the cheese, and the paper is folded around the cheese and taped or tied shut. This allows the cheese to continue maturing throughout its intended shelf life without taking on the phenolic off-flavors typical of plastic contamination. Parchment paper, a lighter paper coated on one side with silicone, is a cheaper substitute.
In terms of cutting off mold, some people suggest only doing this with very hard cheeses, while others do it with harder cheeses such as cheddar and mozzarella, cutting about 1/2 inch deep from the mold. It is generally advised not to cut mold off of soft or wet cheeses.
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Mould will likely affect the flavour of the cheese
While cutting off mould from cheese is generally considered safe, it's important to note that it can significantly impact its flavour. Mould can alter the intended taste of the cheese, and in most cases, not in a pleasant way. This is especially true for soft cheeses, where the damp environment allows mould to penetrate deeper into the cheese. Fresh soft cheeses like ricotta, mascarpone, cream cheese, and chèvre that show signs of mould should be discarded, as the mould will have negatively affected their flavour.
For harder, aged cheeses, like Cheddar or Parmesan, the mould can be safely scraped away, and the impact on flavour is minimal. However, it's important to assess the type of mould present. White, fuzzy mould tinged with green has a minimal effect on flavour, while black or grey mould may require removing more of the cheese to ensure no affected parts remain.
The texture of the cheese also plays a role in how mould affects its flavour. Microorganisms thrive in wet environments, so they penetrate deeper into softer cheeses, altering their taste and texture. In contrast, hard, dry cheeses like Parmesan or aged Cheddar provide less favourable conditions for mould growth, so their flavour is less likely to be significantly impacted.
It's worth noting that while cutting off mould from cheese is generally safe, it's not always recommended. Some types of mould, like the dark black-grey mould Aspergillus niger, can be harmful. Additionally, if the cheese smells like ammonia or is both mouldy and wet, it's best to discard it. Proper storage and timely consumption are crucial in preventing mould from growing on cheese.
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Frequently asked questions
Yes, it is generally safe to cut off the mold and eat the rest of the cheese. However, this depends on the type of cheese and mold. Harder, aged cheeses like Parmesan or aged Cheddar can have the mold scraped away. Soft cheeses like Brie, mascarpone, ricotta, or Camembert should be discarded as the mold has likely penetrated deep into the cheese.
It is recommended to cut off about a quarter to one inch around and below the mold spot to ensure that all the mold is removed and prevent any negative impact on flavor.
Black or gray mold, such as Aspergillus niger, is less desirable and should be discarded. If the cheese smells of ammonia or is both moldy and wet, it should also be thrown away.
