Kamil Perry
Green mold on cheese is a common occurrence, and it's essential to determine whether it is safe to consume. While some types of mold are used intentionally in cheesemaking, such as blue cheese and Brie, other types of mold indicate spoilage and can be harmful. The key factors in assessing the safety of moldy cheese include the type of cheese, the appearance and extent of mold growth, and the storage conditions. Proper storage and timely consumption are crucial to prevent excessive mold growth. While small amounts of mold on hard cheeses like Cheddar or Parmesan can be scraped off, soft cheeses like Brie or ricotta should be discarded if mold is present to avoid potential contamination. Assessing the odor and flavor of the cheese can also provide insights into the suitability for consumption.
| Characteristics | Values |
|---|---|
| Is green mold on cheese harmful? | It is very unlikely to get sick from cheese with a little mold on it. |
| What should be done about mold on cheese? | Soft cheeses like Brie or Port Salut should have about a quarter inch cut away from any surface where mold is visible. Harder, aged cheeses, like aged Cheddar or Parmesan can just have the mold scraped away. |
| How to prevent mold on cheese? | Store cheese properly, wrap it in special cheese paper or in a layer of parchment paper. Label with the type of cheese and the day you bought it. Store in your crisper drawer, which will have consistent temperature and humidity. |
Explore related products
What You'll Learn
- Green mold on cheese is usually a sign of spoilage
- It is safe to cut off the moldy parts of some cheeses
- Some cheeses are made with mold as part of the cheesemaking process
- Green mold can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella
- You are very unlikely to get sick from eating a little mold on cheese
Green mold on cheese is usually a sign of spoilage
It is not uncommon to find mold on cheese, and it is often a sign of spoilage. However, some cheeses are grown using mold, such as blue cheese, Brie, Camembert, Humboldt Fog, and St. André. These are safe to eat, as the mold is a natural part of the cheesemaking process and is integral to the flavor and texture of the final product.
Hard, aged cheeses, like Cheddar or Parmesan, are less susceptible to mold contamination, and it is generally safe to scrape off the mold and consume the rest of the cheese. However, it is important to assess the type of cheese and the extent of mold growth before making a decision.
Soft cheeses, such as Brie or Camembert, should have at least a quarter of an inch cut away from any surface where mold is visible. Fresh soft cheeses like ricotta, mascarpone, or chèvre should be discarded entirely if mold is present, as the damp environment allows mold to penetrate deeper into the cheese, negatively affecting its flavor and potentially indicating the presence of harmful bacteria.
To prevent mold growth on cheese, it is important to store it properly. Wrap the cheese in special cheese paper or parchment paper and label it with the type of cheese and the purchase date. Store it in a crisper drawer or a dedicated wine fridge to maintain consistent temperature and humidity levels.
American Cheese: Does it Go Bad?
You may want to see also
It is safe to cut off the moldy parts of some cheeses
It is safe to cut off the mouldy parts of some cheeses. While mould is often a sign of food spoilage, certain types of mould are used to make cheese. These include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. The mould grows on the cheese and breaks down its sugars and proteins, resulting in chemical changes that create unique flavours and textures.
The safety of cutting off mouldy parts depends on the type of cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded as the mould can penetrate deep into the cheese, negatively impacting its flavour. For soft cheeses like Brie or Port Salut, about a quarter of an inch should be cut away from any surface with visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away, as the mould is unlikely to spread far beyond the surface.
White, fuzzy mould tinged with green can generally be cut away safely without affecting the flavour. Black or grey mould is less desirable, and a larger portion of the cheese should be removed to ensure no affected areas remain. Any cheese that is both mouldy and wet or smells of ammonia should be discarded.
Proper storage can help prevent mouldy cheese. Cheese should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the refrigerator to maintain consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used to store cheese at a less cold temperature, which is better for the cheese.
While it is generally safe to cut off mouldy parts of certain cheeses, it is important to use your best judgement and assess the cheese before consumption.
Fetta Cheese: Healthy or Harmful?
You may want to see also
Some cheeses are made with mold as part of the cheesemaking process
While mould is often a sign of food spoilage, it is also used to make certain types of cheese. The most common types of mould used in cheesemaking include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These moulds help develop unique flavours and textures by eating the proteins and sugars in the milk, resulting in chemical changes.
Blue cheese, for example, is characterised by blue veins created by the mould, and Brie gets its thick outer rind and soft, creamy interior from the mould as well. Other soft-ripened cheeses like Camembert, Humboldt Fog, and St. André are made by mixing mould into the milk during processing. In contrast, blue cheeses typically have spores injected into the curds.
Gorgonzola, a type of blue cheese, gets its characteristic blue-green veins and pungent flavour from the mould. Brie also has a firm, white rind formed by mould. These purposefully mouldy delicacies are safe to consume, according to the U.S. Department of Agriculture.
It is important to note that not all moulds are safe to eat. While the moulds used in cheesemaking are generally safe, other types of mould can carry harmful bacteria such as E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Therefore, it is essential to properly identify the type of mould on the cheese before consuming it.
Vacuum-Packed Cheese Tortellini: How Long Does it Last?
You may want to see also
Explore related products
Green mold can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella
While it is uncommon for mould to make people sick, it can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Food poisoning symptoms include stomach pain, vomiting, and diarrhoea, and in severe cases, it can even lead to death.
Mouldy cheese, like any other mouldy food, should be discarded. However, because some cheeses are made with mould, people often wonder if it is safe to consume mouldy cheese. The answer depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded because the mould has likely penetrated deep into the cheese, negatively impacting its flavour.
Soft cheeses like Brie or Port Salut should have at least a quarter of an inch cut away from any surface where mould is visible. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped away. White, fuzzy mould tinged with green can be safely cut away without affecting the flavour. Black or grey mould is less desirable, and more cheese should be removed to ensure that none of the affected parts remain.
It is important to note that dangerous spores can also occur on mould-grown cheeses. They can spread beyond the surface of hard cheeses, so it is crucial to trim at least one inch around and below the mould. Proper storage and consumption within a reasonable timeframe are the best ways to prevent cheese from moulding.
Cheese and Sore Throats: A Risky Combo?
You may want to see also
You are very unlikely to get sick from eating a little mold on cheese
It is very unlikely that you will get sick from eating a little mold on cheese. While mold is often a sign of food spoilage, certain types of mold are used to make cheese, such as blue cheese, Brie, Camembert, and gorgonzola. These cheeses are safe to eat, even with the mold, as the mold is integral to the flavor and texture of the cheese.
However, it is important to note that not all moldy cheeses are safe to eat. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mold is present, as the damp environment allows the mold to penetrate deep into the cheese. Other soft cheeses, such as Brie and Port Salut, should have the moldy part cut off, along with a quarter-inch of the surrounding cheese.
Hard, aged cheeses, like aged cheddar or Parmesan, can have the mold scraped away, as the mold rarely spreads beyond the surface. White, fuzzy mold tinged with green can be safely cut away, while black or gray mold may require cutting away more of the cheese to remove any affected parts. Any moldy cheese that smells like ammonia or is both moldy and wet should be discarded.
To prevent cheese from molding, it is important to store it properly. Cheese can be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the refrigerator, which provides consistent temperature and humidity. Alternatively, cheese can be stored in a dedicated wine fridge, where the temperatures are less cold, which is better for the cheese.
While it is unlikely to cause illness, eating moldy cheese may still be unpleasant. The affected part of the cheese may not taste as intended due to the mold. Therefore, it is generally recommended to cut off or scrape away any moldy parts before consuming the cheese.
Spray Cheese: How Long Does it Last?
You may want to see also
Frequently asked questions
While it is rare for mold to be dangerous, it is still best to cut off at least 1 inch (2.5 cm) around and below the moldy area of hard cheeses, such as Parmesan, Cheddar, and Gouda. Soft cheeses like Brie, Camembert, and mascarpone should have at least a quarter of an inch cut away from any moldy surface.
Assess the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and cream cheese should be discarded as the spores can easily contaminate the entire product. Harder, aged cheeses can have the mold scraped away. Black, gray, or green mold should be cut away generously. If the cheese smells of ammonia or is both moldy and wet, it should be thrown out.
To prevent mold from growing on your cheese, buy long-aged, hard cheeses like Parmesan, pecorino, and aged Gouda. Cheeses that age for 18 months or longer are the least likely to mold. Store your cheese properly and consume it within a reasonable timeframe.
