Frederic Melton
We've all been there: you're rummaging through your fridge, looking for something to eat, when you come across a block of cheese with fuzzy mold spots. So, is it safe to eat? The short answer is: it depends. While most molds won't make you sick, they can affect the flavor and texture of the cheese. Harder, aged cheeses like Cheddar or Parmesan can have the mold scraped or cut away, but for soft cheeses like Brie, it's recommended to discard the entire product if mold is present. Ultimately, the best way to prevent cheese from molding is to store it properly and consume it within a reasonable timeframe.
| Characteristics | Values |
|---|---|
| Mould type | White, fuzzy mould tinged with green, blue or black/grey mould |
| Cheese type | Hard, aged cheeses like Cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, Pecorino, Gouda |
| Action | Cut away at least 1 inch around and below the mould spot |
| Action | If the cheese is soft, discard it |
| Action | If the cheese is small, discard it |
| Action | If the cheese is covered in mould, discard it |
| Action | If the cheese smells of ammonia, discard it |
| Action | If the cheese is mouldy and wet, discard it |
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What You'll Learn
How to store cheese to prevent mould
Mould is an integral part of the cheesemaking process, and while it's unlikely to make you ill, it can negatively impact the flavour and texture of the cheese. To prevent mould from growing on your cheese, follow these steps:
Firstly, choose long-aged, hard cheeses such as Parmesan, pecorino, older cheddars, and aged gouda. These cheeses age for 18 months or longer, and their low moisture content means they are less prone to mould.
When storing cheese, always use a breathable wrapping such as parchment or waxed paper. Rewrap the cheese with a new piece each time you use it to prolong freshness. These materials prevent mould-causing moisture from collecting on the surface without drying out the cheese. Soft cheeses, such as Munster, require more humidity, so place the wrapped cheese in an airtight container inside the refrigerator. This will create a moist microenvironment that helps maintain the cheese's texture.
Store cheese in the vegetable crisper, which offers a consistent temperature and humidity that is cooler and drier than the rest of the fridge. If you have a dedicated wine fridge, you can store cheese there, as the warmer temperatures are better for the cheese. Avoid very cold temperatures, as they can stall flavour development, and avoid too much heat or humidity, which encourages mould.
To control the moisture around the cheese, some people place a dry paper towel on the cut edge of the cheese before sealing it in a plastic bag. You can also try wetting a paper towel with vinegar, wrapping it around the cheese, and then storing it as usual.
By following these storage tips, you can increase the shelf life of your cheese and reduce the chances of mould growth.
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Mouldy cheese: throw it out or cut it off?
Mould is an integral part of the cheesemaking process. While most moulds won't kill you, they can negatively impact flavour and texture. So, what should you do if you find mould on your cheese?
The first step is to assess the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the mould will have likely penetrated deep into the cheese. Harder, aged cheeses like cheddar or parmesan can have the mould scraped away. If the cheese is meant to have mould, like Brie or Camembert, it's safe to cut off the mould, but if it's a different colour than expected, it's best to discard it.
The amount of mould and how much you cut off are also important factors. If the cheese is covered in mould or is too small to cut at least one inch below the surface, it's best to throw it away. For hard cheeses with small amounts of mould, cut off about an inch around and below the mould spot.
To prevent mould, store cheese properly and eat it within a reasonable timeframe. Wrap it in special cheese paper or parchment paper, label it with the type and purchase date, and store it in a consistent temperature and humidity drawer or a dedicated wine fridge. Harder, aged cheeses are less likely to mould.
In summary, whether to throw out or cut off mouldy cheese depends on the type of cheese, the amount of mould, and how much you're comfortable cutting off. Most of the time, it's safe to cut off the mouldy spots and eat the rest, but if in doubt, throw it out.
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The health implications of eating mouldy cheese
Mould is an integral part of the cheesemaking process. While it's unlikely that eating mouldy cheese will make you sick, it can negatively impact flavour and texture. In addition, some types of mould can cause allergic reactions or respiratory problems, and in rare cases, they may produce toxins that can make you ill.
The general rule of thumb is that hard cheeses like Cheddar, Manchego, Swiss, or Parmigiano Reggiano can be salvaged if they have mould growth. You should cut off at least one inch of cheese beneath the mould to ensure that all fungal hyphae and potential toxins are eliminated. However, if the surface is entirely covered in mould or the piece of cheese is too small to cut one inch below the surface, it's best to discard it.
For soft cheeses like Brie or Camembert, a small amount of mould is safe to consume as it is an integral part of the cheesemaking process and gives these cheeses their signature flavour. However, if mould appears on soft cheeses like ricotta, mascarpone, or chèvre, it is best to discard them as the mould has likely penetrated deep into the cheese and negatively affected the flavour.
To prevent mould from growing on your cheese, proper storage is essential. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge. Harder, aged cheeses like Parmesan, pecorino, and aged Gouda are also less likely to mould.
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Different types of moulds and their effects
Cheese is highly susceptible to mould growth, and while mould can be scraped off hard cheeses, soft cheeses are more likely to be contaminated throughout.
White mould
White mould is a common type of mould that grows on the outer layer of soft cheeses like Brie, Camembert, and blue cheeses like Gorgonzola and Roquefort. This type of mould is often intentionally added to cheese during production to act as a rind, protecting the cheese and giving it a mellow flavour. The white mould that grows on Brie, for instance, is Penicillium candidum, also known as "cat's fur". While this mould is safe to consume, it can negatively impact the flavour and texture of the cheese.
Blue mould
Blue mould, such as Penicillium roqueforti, is commonly found in blue cheeses like Gorgonzola and Stilton. This type of mould is added intentionally to create the characteristic blue veins in these cheeses. While blue mould is generally safe to consume, it can affect the flavour and texture of the cheese.
Black or grey mould
Black or grey mould, such as Aspergillus niger, is less common on cheese but can occur. This type of mould is less desirable and may indicate spoilage. It is recommended to cut away a larger portion of the cheese around the mould to ensure that any affected areas are removed.
Fuzzy green mould
Fuzzy green mould is a type of mould that can grow on cheese, indicating that the cheese is old or has been stored improperly. While it may not be harmful in small amounts, consuming a large amount of cheese covered in fuzzy green mould is not advisable.
To prevent mould growth on cheese, it is important to store it properly. Wrapping cheese in special cheese paper or parchment paper and storing it in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge, can help extend its shelf life. Harder, aged cheeses like Parmesan, pecorino, and aged Cheddar are also less likely to mould.
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How to identify if mould is good or bad
Mould is an integral part of the cheese-making process, and most of the time, it is safe to cut off the mouldy part and eat the rest of the cheese. However, it is important to identify whether the mould is safe to consume or not.
Firstly, the type of cheese matters. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the mould has likely penetrated deep into the cheese and negatively impacted its flavour. Harder, aged cheeses like aged cheddar or parmesan can have the mould scraped or cut away. In general, long-aged, hard cheeses are the least likely to mould.
Secondly, the type of mould should be considered. White, fuzzy mould tinged with green will have a minimal effect on flavour and can be cut away. Black or grey mould is less desirable and more of the cheese around it should be removed. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown out.
It is important to note that mould on cheese is generally not toxic and it is very unlikely that you will get sick from eating mouldy cheese. However, it can negatively impact flavour and texture.
When it comes to mould in the home or on other foods, it is more difficult to determine whether it is safe. Black mould, for example, is often considered toxic. If you are unsure, it is best to consult a professional mould inspector who can identify and address the mould safely.
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Frequently asked questions
It depends on the type of cheese and the type of mold. Harder, aged cheeses like Cheddar or Parmesan can have the mold scraped or cut away. Soft cheeses like Brie or Camembert should have about a quarter inch cut away from any moldy surface. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded.
Most molds are safe and will not make you ill. However, molds can cause allergic reactions or respiratory problems, and in rare cases, they can produce toxins that can make you sick. Black or gray mold, or mold that smells like ammonia, should be discarded.
To prevent cheese from molding, store it properly and eat it within a reasonable timeframe. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge.
If you choose to cut away the mold, make sure to remove at least one inch of cheese beneath the mold to eliminate any fungal strands and potential toxins. Remember that mold can negatively impact the flavor and texture of the cheese. When in doubt, it is best to err on the side of caution and discard the cheese.
