Randy Chandler
Cheese is a beloved food item that is enjoyed by many, but what about the mould that sometimes grows on it? Is it safe to eat? And is cheese made from mould? The answer is yes, some cheeses are made from mould. While mould is a sign of spoilage in most foods, some types of mould are used in cheesemaking to develop flavour and texture. These types of mould are safe to consume and are characterised by blue veins inside the cheese or a thick, white rind on the outside. However, it's important to note that not all mouldy cheeses are safe to eat, and proper storage techniques are necessary to prevent mould growth.
| Characteristics | Values |
|---|---|
| Is cheese made from mould? | Yes, mould is used to produce blue and soft-ripened cheeses. |
| How does mould contribute to cheesemaking? | Mould is added to milk during processing to create soft-ripened cheeses like Brie and Camembert. Blue cheeses are made by injecting spores into the curds. |
| What are the characteristics of mould-ripened cheeses? | Mould-ripened cheeses have a distinct odour, flavour, texture, and colour. They require oxygen to survive and should not be stored in plastic. |
| How can mould growth on cheese be prevented? | Proper storage techniques, such as refrigeration at 34-38°F (1-3°C), wrapping tightly in plastic wrap, and consuming within the shelf life, can prevent mould growth. |
| Is it safe to eat mouldy cheese? | It depends on the type of cheese. Hard cheeses like cheddar or parmesan can be salvaged by cutting off the mouldy part. Soft cheeses like cottage, ricotta, or cream cheese should be discarded. |
| What are the risks associated with consuming mouldy cheese? | Mould can carry harmful bacteria, such as E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. It may also produce mycotoxins, leading to acute food poisoning, immune deficiency, or cancer. |
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What You'll Learn
Brie and Camembert are made with white surface mould
Cheese is made from milk, specifically the fats and proteins in milk, with most of the liquid drained away. To help transform the fat and protein into flavourful wheels, microscopic moulds, bacteria, and/or enzymes are added to the milk.
Some cheeses are made with mould to give them a distinct flavour, odour, texture, or colour. Brie and Camembert are two such cheeses that are made with white surface mould. Both are French cheeses, traditionally made from cow's milk. They are hand-ladled cheeses, aged for fairly short periods, and their curds are either not cut or are cut very little before they are ladled into forms.
The white mould on Brie and Camembert gives them their creamy texture. The mould needs oxygen to live, so these cheeses should never be stored in plastic. The mould grows best in temperatures around 12°C, and salt applications can help the mould grow by inhibiting the growth of other moulds. The cheese must be flipped once per day during the first couple of weeks of the ageing process, and any mould present on the cheese must be patted down when it is flipped. If the cheese is not flipped, the mould may grow on only one side, and if the mould is not patted down, it will form an inconsistent barrier.
The ripening of Camembert occurs in two steps: the initial white mould growth happens in a container with the appropriate humidity and temperature, and the second stage occurs when the cheese is wrapped and stored at 4–6 °C. During this second stage, the cheese changes from firm and chalky to soft and viscous.
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Blue cheese is made by injecting the curds with mould
Cheese is made from microorganisms, and in some cases, mould is one of those microorganisms. Blue cheese is a type of cheese characterised by the presence of blue or blue-grey veins running through it, which are created by mould. This mould is typically Penicillium Roqueforti, which is added during the production process.
Once the curds have been formed and cut, the whey is drained. The curds are then pressed and shaped into the desired form, and the cheese is placed in hoops and pressed to remove any remaining whey and to give the cheese its final shape. At this point, the mould is added. In the case of blue cheese, this is usually done by injecting the curds with the mould Penicillium roqueforti. This mould creates the blue veins that characterise blue cheese.
After the mould has been added, the cheese is aged for several weeks to several months. During this time, the mould continues to grow and produce enzymes that contribute to the flavour and texture of the cheese. The temperature and humidity in the room where the cheese is ageing are monitored to ensure the cheese does not spoil or lose its optimal flavour and texture.
It is worth noting that not all mouldy cheeses are safe to eat. However, blue cheese is generally safe for adults to consume. The exception to this rule is if you have a weakened immune system, are elderly, or are pregnant. In these cases, it is possible that cheeses made with mould could make you sick, so it might be best to avoid them.
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Soft cheeses with mould should be thrown out
While some harder cheeses, such as cheddar, parmesan, and Swiss, can be salvaged by cutting off the mouldy part, soft cheeses like cottage cheese, ricotta, or cream cheese should be thrown out if they show any signs of mould. This is because soft cheeses have a higher moisture content and a shorter lifespan than harder cheeses, making them more susceptible to mould growth.
Mouldy cheese can be dangerous to eat as it may indicate that the food has spoiled. While not all mouldy cheeses are unsafe to consume, it is important to exercise caution, especially if you have a weakened immune system, are elderly, or are pregnant. In these cases, it is best to avoid mouldy cheeses altogether.
To prevent mould growth on cheese, it is important to store it properly. Cheese should be wrapped in wax paper, foil, or cheese paper to protect it from oxygen and moisture, which can promote mould growth. Vacuum sealing is another effective storage method, as it removes oxygen and helps to extend the life of the cheese.
Additionally, it is recommended to consume cheese within a week of purchasing it, as cheese begins to deteriorate as soon as it is cut. Buying only the amount of cheese needed for a week and then purchasing more as needed can help ensure that the cheese is consumed at its freshest and reduce the risk of mould growth.
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Hard cheeses with mould can be salvaged by cutting around the mould
Mould is an integral part of the cheese-making process. While all cheese uses some sort of microorganism to produce its flavour and other characteristics, some cheeses specifically use mould to give them their distinct odour and taste. For example, cheeses with distinct blue veining, like blue cheese, are made by injecting the curds with the mould Penicillium roqueforti.
Mould can be dangerous to eat because it is one of the first signs that food has spoiled. However, not all mouldy cheeses are bad. Some cheeses are even made with mould to give them a distinct flavour, odour, texture, or colour.
Hard cheeses with mould can often be salvaged by cutting around the mould. This is because it is unlikely that the mould has been able to grow beneath the surface of the cheese. It is recommended to cut at least a quarter of an inch to an inch around and below the mouldy spot to be sure that you have gotten rid of all the mould. Be careful not to let the knife touch the mould and then touch the clean areas of the cheese to avoid cross-contamination.
However, it is important to note that if the mould layer is too thick or smells bad, it is best to discard the cheese. Additionally, soft cheeses like cream cheese, cottage cheese, or ricotta are more susceptible to mould growth, and if mould develops on them, it is best to throw them away as mould can penetrate deeper into their structure.
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Mouldy cheese can be dangerous to eat
Mould is a type of fungus that produces spores, which are transported through air, water, and insects. It tends to grow in warm, moist conditions and can be found in many environments, including refrigerators. Mould on food usually indicates spoilage and can be dangerous to consume. It can give off a bad odour and may grow beneath the surface of the food. Some moulds can carry harmful bacteria, such as E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning, and even lead to severe health issues or death.
However, it is important to note that not all mouldy cheeses are unsafe to eat. Some cheeses are made with specific types of mould to give them distinct flavours, odours, textures, and colours. These include blue cheeses like Gorgonzola, Roquefort, and Stilton, which have spores injected into the curds, and soft-ripened cheeses like Brie and Camembert, which have mould mixed into the milk during processing. The moulds used in these cheeses are safe to consume and are characterised by blue veins or a thick white rind.
When it comes to mouldy cheese, the type of cheese and the extent of mould growth are important factors to consider. For soft cheeses like cottage cheese, ricotta, or cream cheese, it is recommended to throw them away if mould appears, as the mould is likely to have penetrated deep into the cheese. On the other hand, harder cheeses like cheddar or parmesan can be salvaged by cutting off the mouldy part, as it is unlikely that the mould has grown beneath the surface.
To prevent mould growth on cheese, proper storage techniques are essential. Cheese should be stored in a cool, dry place, wrapped tightly in plastic wrap or paper, and consumed within a reasonable timeframe.
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Frequently asked questions
Yes, some cheeses are made from mould. Blue cheese, for example, is made by injecting the curds with the mould Penicillium roqueforti.
Some cheeses that are made with mould include blue cheese, Gorgonzola, Stilton, Roquefort, Brie, and Camembert.
Mould is used to give cheese its distinct odour and taste. It also affects the texture of the cheese, making it creamy.
It depends on the type of cheese. Soft cheeses like cottage cheese, ricotta, or cream cheese should be thrown away if they show signs of mould. Harder cheeses like cheddar or parmesan can be salvaged by cutting off the mouldy part.
Mould growth can be prevented by properly storing cheese. This includes wrapping the cheese tightly in plastic wrap, refrigerating it at the correct temperature, and eating it within a reasonable time frame.
