Andy Montoya
Cheese is a beloved staple food for many, but it can be disconcerting to discover that your cheese has developed mould. The good news is that, in most cases, you can simply cut off the mouldy section and eat the rest of the cheese. However, it's important to note that this depends on the type of cheese and the type of mould. Harder, aged cheeses like Parmesan or Cheddar can usually be salvaged by cutting off the mouldy parts, while soft cheeses like ricotta or cottage cheese should be discarded entirely once mould is spotted. While mould on cheese will not likely make you ill, it can affect the flavour, so it's important to handle it properly to avoid wasting your delicious dairy product.
| Characteristics | Values |
|---|---|
| Can you eat moldy cheese? | Yes, but read guidelines first. |
| What type of cheese can you cut the mold off and eat? | Harder, aged cheeses like aged Cheddar, Parmesan, pecorino, older Cheddars, aged Gouda, etc. |
| How much moldy cheese to cut off? | Cut off an additional inch around the mold to be safe. |
| What type of cheese should you throw away if moldy? | Fresh cheeses like mozzarella, ricotta, mascarpone, chèvre, etc. Soft cheeses like ricotta, cottage cheese, mascarpone, etc. |
| What color mold is dangerous? | Black or dark red mold. |
| How to prevent cheese from molding? | Store cheese in the crisper drawer of the refrigerator, wrapped in cheese paper or wax paper. |
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What You'll Learn
Mouldy cheese is usually safe to eat
It is generally safe to consume mouldy cheese. While mouldy cheese may be unappetising, it is rarely dangerous to your health. Cheese is a product of microorganisms like mould, and most cheeses owe their distinct flavour and texture to the mould, bacteria, and other microorganisms that act on the proteins and sugars present in milk.
However, it is essential to distinguish between the types of mouldy cheese. Some cheeses, like blue cheese, are meant to be eaten mouldy, and the mould is cultivated and added to the cheese to enhance its flavour and smell. In contrast, other cheeses may have mould growing on them due to improper storage or ageing.
For mouldy cheeses like blue cheese, brie, or Camembert, the mould is safe to consume and is even a desirable part of the cheese. For other cheeses, like harder, aged cheeses such as Cheddar or Parmesan, the mould can usually be scraped away without impacting the safety of the cheese. The mould tends to grow on the exterior of these cheeses and does not penetrate deep into the cheese.
However, it is important to exercise caution. While mould on cheese is rarely dangerous, some types of mould, such as black or dark black-grey mould, can be harmful. Additionally, mould can negatively affect the flavour of the cheese, so it is essential to assess the mould situation before consuming the cheese. Fresh soft cheeses like ricotta, mascarpone, or chèvre that have developed mould should be discarded, as the mould has likely penetrated deep into the cheese and negatively affected its taste. For other soft cheeses like Brie, a portion of the cheese with mould should be cut away to ensure food safety.
To summarise, mouldy cheese is usually safe to eat, but it is important to consider the type of cheese and the extent of mould growth before consuming it. Proper storage and consumption within a reasonable timeframe can help prevent cheese from moulding.
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How to handle mould on cheese
Cheese is a dairy product that is highly susceptible to mould growth. Moulds are microorganisms that transform the proteins and sugars present in milk into a wide range of flavourful compounds. While some moulds are desirable and contribute to the distinct flavour of the cheese, other moulds can be undesirable and negatively impact the flavour. Here are some tips on how to handle mould on cheese:
Identify the type of cheese
The first step in handling mould on cheese is to identify the type of cheese. Fresh soft cheeses such as ricotta, mascarpone, and chèvre are highly perishable and should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, affecting its flavour.
Assess the mould growth
After identifying the type of cheese, assess the extent and type of mould growth. Soft cheeses like Brie or Port Salut with visible mould should have at least a quarter-inch cut away from the affected surface. Harder, aged cheeses like Cheddar or Parmesan can have the mould scraped away, and the cheese can be consumed.
Prevent mould growth
To prevent mould growth, it is essential to store cheese properly. Wrap the cheese tightly in an airtight material, such as plastic wrap or special cheese paper, to minimize exposure to air and moisture. Label the cheese with the type and purchase date, and store it in the crisper drawer of your refrigerator or a dedicated wine fridge for optimal temperature and humidity control.
When to discard mouldy cheese
While it is possible to cut or scrape away mould from most cheeses, there are certain cases where it is best to discard the cheese entirely. If the cheese is wet or has an ammonia-like smell, it should be thrown away. Additionally, if the mould is black or grey, it is less desirable, and a larger portion of the cheese may need to be removed to ensure no affected areas remain.
In summary, handling mould on cheese involves identifying the type of cheese, assessing the mould growth, preventing further mould development through proper storage, and knowing when to discard the cheese entirely. With these tips, you can safely manage mouldy cheese and reduce waste.
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Fresh cheeses are more susceptible to mould
On the other hand, harder, aged cheeses like Parmesan, pecorino, aged Cheddar, and Gouda are less susceptible to mould. The mould roots will have difficulty penetrating the surface of these hard, dry cheeses. If mould is present, it can usually be safely scraped or cut away without affecting the flavour of the cheese.
It is important to note that while mould on fresh cheese may not be toxic, it is still best to avoid consuming it. Mould can alter the flavour and texture of the cheese, making it unpleasant to eat. Additionally, improper storage of cheese can increase the likelihood of mould growth. To prevent mould, cheese should be stored properly and consumed within a reasonable timeframe.
When it comes to mouldy cheese, it is essential to assess the type of cheese and the extent of the mould growth. While a small amount of mould on harder cheeses can be cut away, it is generally recommended to discard mouldy soft cheeses entirely. Proper storage and timely consumption are the best ways to prevent and manage mould on cheese.
In summary, fresh cheeses are more susceptible to mould due to their high moisture content, which provides an ideal environment for mould growth. Harder, aged cheeses are less prone to mould, and any growth can often be safely removed without impacting the flavour or safety of the cheese. Proper storage and timely consumption are crucial for preventing and managing mould on all types of cheese.
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Hard cheeses are more resistant to mould
Mould is an integral part of the cheesemaking process. While most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feast on the proteins and sugars present in milk, mould can be undesirable when it appears on cheese in storage.
Hard, aged cheeses like Parmesan, pecorino, older cheddars, and aged gouda are more resistant to mould. This is because microorganisms thrive in wet environments and are less active in dry ones. Therefore, mould roots will barely be able to penetrate the surface of hard, salty cheeses like Parmesan or crumbly, long-aged cheddars. In contrast, mould roots will be able to get deeper into semi-soft cheeses like Havarti or mild cheddar.
If you want to avoid mouldy cheese, stick with long-aged, hard cheeses. Cheeses that age for 18 months or longer are the least likely to mould. To prevent mould, cheese should be stored properly and eaten within a reasonable timeframe. It should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer, which will have a consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used to store cheese, as the warmer temperature is better for the cheese.
If mould appears on hard cheese, it can usually be scraped away. White, fuzzy mould, tinged with green, will have a minimal effect on flavour, and the mould can be safely cut away. Black or grey mould is less desirable, and more of the cheese around it should be cut away to remove any parts impacted by the mould. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
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Proper storage can prevent mould
Mouldy cheese is often a result of improper storage. To prevent mould, it is important to store cheese at the proper refrigerated temperature. The best way to store cheese is to wrap it in special cheese paper or parchment paper, then place it in a zipper-top bag. This porous paper protects the cheese from air exposure while still allowing it to breathe. It is also important to label the cheese with its type and the date of purchase.
For soft cheeses like mozzarella, ricotta, and chèvre, it is best to keep them sealed in their original containers. However, if you are buying a larger piece of mozzarella, removing it from the brining solution and wrapping it in plastic will help it stay fresh for up to 7 days in the fridge. Soft cheeses like Brie or Camembert can also be frozen and will stay usable for up to a year.
Hard cheeses, such as cheddar or Swiss, can be wrapped in a paper towel dampened with vinegar, then covered in plastic wrap and placed in a plastic bag. Freezing is also an option for hard cheeses, and they will last twice as long as soft cheeses when frozen. Harder, aged cheeses like aged cheddar or parmesan are less likely to be affected by mould and can simply have the mould scraped away.
To avoid mould, it is best to buy cheese in small quantities and consume it within a reasonable time frame. It is also important to use clean utensils and gloves when handling cheese to minimize the introduction of bacteria and mould spores.
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Frequently asked questions
Yes, you can eat mouldy cheese, but it depends on the type of cheese and mould. Harder, aged cheeses like aged cheddar or parmesan can have the mould scraped away. Soft cheeses like ricotta, mascarpone, or cottage cheese should be discarded as the mould could have spread even if you can't see it.
Store cheese properly and eat it within a reasonable time frame to prevent mould from growing. Wrap the cheese in wax or parchment paper and store it in the crisper drawer of your refrigerator.
Colour or texture changes, sliminess, or a watery residue may indicate mould growth. If the cheese develops a "kerosene flavour" or "tastes like a Band-Aid", it has likely been penetrated by mould.
If you eat mouldy cheese, you likely won't need to worry. However, pay attention to any symptoms that develop, such as nausea or vomiting, and contact your doctor if you become concerned, especially if you are pregnant or have a weakened immune system.
