Frederic Melton
Cheese is a beloved food product made from milk and enjoyed by many. However, it can be disconcerting to discover furry, colourful mould growing on your favourite snack. But is it safe to eat? The answer is complicated. While some mouldy cheeses are safe and even desirable, such as blue cheese, other moulds can be harmful. The type of cheese also matters; harder, aged cheeses can simply have the mould scraped off, while soft cheeses should be discarded if mouldy.
| Characteristics | Values |
|---|---|
| Is cheese mold healthy? | Most molds that grow on cheese are not toxic and will not make you ill. However, they can negatively impact the flavor. |
| What types of cheese can you cut the mold off and still eat? | Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mold scraped away. With white, fuzzy mold, tinged with green, the flavor effect is minimal, and the mold can be safely cut away without incident. |
| What types of cheese should you throw away if moldy? | Any fresh soft cheese—ricotta, mascarpone, chèvre, and the like—should be discarded since the mold has likely penetrated deep into the cheese. Soft cheeses like Brie or Port Salut should have about a quarter inch cut away from any surface where mold is visible. Any moldy cheese that smells of ammonia or is both moldy and wet should be discarded. |
| Why is moldy cheese sometimes safe to eat? | Cheese is a complex ecosystem with molds that are added and some that occur naturally. The molds break down proteins and digest fats, creating a creamy texture and strong flavor profile. |
| What types of mold are dangerous? | Black or gray mold is less desirable and more of the cheese around it should be cut away. Dark black-gray mold, such as Aspergillus niger, is one of the few types of mold that can be dangerous. |
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What You'll Learn
Most cheese mould is harmless to humans
It is generally safe to consume cheese with a small amount of mould on it. While mouldy cheese may be unappetising to some, most moulds are harmless to humans and will not make you ill. However, they can negatively affect the flavour of the cheese. Harder, aged cheeses like Cheddar or Parmesan can be consumed after scraping off the mould. White, fuzzy mould tinged with green, for example, has a minimal impact on flavour, and the cheese can be eaten after removing the mould.
On the other hand, soft cheeses like Brie or Camembert should have at least a quarter of an inch cut away from any surface with visible mould. 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, negatively affecting its flavour.
It is important to note that while most moulds are harmless, some types of mould can be dangerous to humans. For example, black or dark black-grey mould should be avoided, and a larger portion of the cheese should be removed to prevent ingestion of any contaminated cheese. Additionally, mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
To summarise, while it is generally safe to consume cheese with a small amount of mould, proper storage and consumption within a reasonable timeframe are essential to prevent excessive mould growth. It is also crucial to recognise dangerous types of mould and take the necessary precautions to avoid potential health risks.
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Some moulds can be cut off and the rest of the cheese consumed
It is generally safe to cut off mould from harder, aged cheeses, such as aged cheddar or parmesan, and consume the rest of the cheese. This is because the mould tends to grow on the surface, and its tendrils and spores cannot spread very deep into the cheese. While ingesting mould toxins may be harmless to individuals with normal immune systems, it is important to note that it may cause abdominal discomfort and vomiting in some cases.
The type of mould that grows on cheese also determines whether it is safe to cut off the mouldy part and consume the rest. White, fuzzy mould, tinged with green, for example, has a minimal impact on the flavour of the cheese, and such mould can be safely cut away. On the other hand, black or grey mould, such as Aspergillus niger, is less desirable and may indicate the presence of harmful toxins. Therefore, it is recommended to cut away a larger portion of the cheese to ensure that any potentially impacted cheese is removed.
It is worth noting that fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deeper into the cheese, negatively affecting its flavour. For soft cheeses like Brie or Port Salut, it is recommended to cut away about a quarter of an inch from any surface where mould is visible.
To summarise, while it may be safe to cut off mould from harder, aged cheeses and consume the rest, it is important to consider the type of mould, the depth of its penetration, and the potential presence of toxins. Proper storage and timely consumption of cheese are essential to prevent mould growth and minimise the risk of adverse health effects.
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Soft cheeses with mould should be discarded
While mould is an integral part of the cheesemaking process, and some mouldy cheeses are safe to eat, soft cheeses with mould should be discarded. This is because the damp environment means that the mould has likely spread throughout the cheese, negatively impacting its flavour.
Soft cheeses, such as ricotta, mascarpone, and chèvre, are particularly susceptible to mould because of their high moisture content. When mould appears on these cheeses, it is best to throw them away. The same is true for soft cheeses like Brie or Port Salut; however, some sources suggest that it is safe to cut away the mouldy portion and about a quarter of an inch beyond it.
Harder, aged cheeses like Cheddar or Parmesan are less susceptible to mould because of their lower moisture content. In these cases, the mould can usually be scraped or cut away without impacting the safety or flavour of the cheese.
It is important to note that not all moulds are safe to consume. While most moulds on cheese will not make you ill, they can affect the flavour. Black or grey mould, for example, is less desirable and may indicate the presence of Aspergillus niger, a type of mould that can be harmful. Any mouldy cheese that smells of ammonia or is both mouldy and wet should also be discarded.
To prevent cheese from moulding, it is important to store it properly and consume it within a reasonable timeframe.
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Harder, aged cheeses can be consumed after scraping off the mould
Harder, aged cheeses, such as aged Cheddar or Parmesan, can generally be consumed safely after scraping off the mould. This is because the mould tends to remain on the surface and does not penetrate too deeply into the cheese. However, it is important to assess the type of mould and the condition of the cheese before consumption.
When it comes to harder, aged cheeses, it is generally safe to scrape off the mould and consume the rest of the cheese. This is because the mould on these cheeses tends to be surface-level and does not spread too deeply into the cheese. The dense and hard nature of these cheeses makes it difficult for the mould to penetrate, so simply cutting or scraping off a generous amount around the affected area is usually sufficient.
However, it is crucial to assess the type of mould present. White, fuzzy mould, tinged with green, for example, has a minimal impact on flavour and can be safely removed. On the other hand, black or grey mould, such as Aspergillus niger, is less desirable and may indicate the presence of toxins. It is recommended to cut away a larger portion of the cheese to ensure that any potentially affected areas are discarded.
Additionally, the overall condition of the cheese should be considered. If the cheese is wet or smells of ammonia, it should be discarded entirely. Proper storage and timely consumption are essential to prevent excessive mould growth and reduce the risk of ingesting undesirable mould.
While ingesting small amounts of mould on cheese is generally safe for individuals with normal immune systems, it is important to consider personal preferences and comfort levels. Some people may be more sensitive to mould than others, and it is always advisable to prioritise safety and freshness when it comes to food consumption.
In summary, harder, aged cheeses can often be salvaged by scraping off the mould, but it is important to assess the type of mould, the condition of the cheese, and your personal comfort level before consumption. Proper storage and timely consumption are key to enjoying your cheese without worry.
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Black or grey moulds are less desirable and more cheese should be removed
While it is true that some moulds on cheese are safe for human consumption, not all moulds are edible. Black or grey moulds are less desirable. This is because, unlike white or blue moulds, they can negatively affect the flavour of the cheese. While they may not make you ill, they can leave an unpleasant taste. Therefore, it is recommended to cut away more of the cheese around the black or grey mould to ensure that any parts impacted by the mould are removed.
It is worth noting that fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deeper into the cheese, affecting its flavour. Harder, aged cheeses like Cheddar or Parmesan, on the other hand, can simply have the mould scraped or cut away.
The tendency for mould to grow on cheese varies depending on the type of cheese. Some cheeses are meant to be eaten mouldy, like blue cheese, which has specific kinds of mould cultivated and added to enhance its smell and flavour. These types of mould are known to be safe for consumption. However, when mould appears on a block of cheese that is not intended to be mouldy, it is generally advisable to cut off the affected area and discard it.
While some people may consume mouldy food without experiencing any negative consequences, it is important to remember that mould can produce toxins that can be harmful to humans. The typical food mould is generally harmless to individuals with normal immune systems, but it can still negatively impact the structure, texture, and flavour of the food. In the case of cheese, proper storage and timely consumption are the best ways to prevent mould growth.
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Frequently asked questions
In general, it is safe to eat mouldy cheese, as long as it is a hard or aged cheese, like aged Cheddar or Parmesan. The mould can simply be scraped off. However, it is important to note that mould can negatively impact the flavour of the cheese. Fresh soft cheeses that are mouldy, such as ricotta or mascarpone, should be discarded.
Mould tends to spread deeper into softer foods, like bread, so it is more dangerous to consume. Harder cheeses are denser, so the mould cannot spread as deeply, and it is safe to cut off the mouldy section and eat the rest.
Mouldy cheeses that are safe to eat include blue-veined cheeses like Gorgonzola, and white-rinded cheeses like Brie or Camembert. These cheeses are made with specific types of mould that are safe for human consumption and add to the flavour of the cheese.
