Frederic Melton
It's a common dilemma: you've found mold on your cheese. Is it safe to cut off the moldy part and eat the rest? The answer depends on the type of cheese. Hard, aged cheeses like cheddar, Manchego, Swiss, Parmigiano Reggiano, pecorino, Parmesan, and aged gouda are less susceptible to mold because they are drier and less moist. This means that mold cannot penetrate as deeply into the cheese, and it is generally safe to cut off the moldy part and eat the rest. However, it's important to note that not all molds are safe to consume, and some can cause allergic reactions or respiratory problems. Soft cheeses, on the other hand, like ricotta, mascarpone, cottage cheese, and goat cheese, should be discarded if moldy because the moisture allows the mold to grow deeper and release toxins.
| Characteristics | Values |
|---|---|
| Mold on hard cheese | Can be cut off and the rest consumed |
| Mold on soft cheese | Should be discarded |
| Mold on semi-soft cheese | Should be cut off with 1 inch around the mold |
| Mold on fresh soft cheese | Should be discarded |
| Mold on aged hard cheese | Can be scraped away |
| Mold on cheese with ammonia smell | Should be discarded |
| Mold on cheese that is both moldy and wet | Should be discarded |
| Mold on blue cheese | Can be cut off and the rest consumed |
| Mold on bloomy rind of Brie or Camembert | Safe to eat |
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What You'll Learn
Mould on hard cheese can be cut off and the rest consumed
Mould on hard cheese can usually be cut off, and the rest of the cheese can be consumed. However, this depends on the type of cheese and the extent of the mould growth. Hard, salty cheeses like Parmesan, Manchego, Swiss, or Pecorino are less susceptible to mould because they are drier and have a lower moisture content. This means that mould is less likely to penetrate deep into the cheese, and it is generally safe to cut off the mould and consume the rest of the cheese.
On the other hand, soft cheeses like ricotta, mascarpone, cottage cheese, and goat cheese should be discarded if mould is present because the moisture allows the mould to grow deeper and release toxins. Semi-soft cheeses like Havarti, mild cheddar, or mozzarella are also more susceptible to mould growth, and while some sources suggest cutting off the mould and consuming the rest, others caution against it.
It is important to note that while most moulds are not toxic, they can negatively impact the flavour and texture of the cheese. Additionally, some moulds can cause allergic reactions or respiratory problems, and in rare cases, they may produce toxins that can make you sick. Therefore, it is always a good idea to assess the mould situation and use your judgment. If you are unsure or uncomfortable, it is best to discard the cheese.
To prevent mould growth, it is recommended to store cheese properly and consume it within a reasonable timeframe. 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.
In summary, mould on hard cheese can generally be cut off, and the rest of the cheese can be safely consumed. However, it is important to use your judgment, assess the type of cheese and extent of mould growth, and consider proper storage and consumption practices to ensure food safety and maintain the desired flavour and texture of the cheese.
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Soft cheeses with mould should be discarded
While mould is an integral part of the cheesemaking process, and most moulds are not toxic, soft cheeses with mould should be discarded. Fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, and queso fresco are meant to be consumed soon after they are made. They are stored in a damp environment, which means that the mould has likely penetrated deep into the cheese. Therefore, even if it is not toxic, it will have negatively impacted the flavour.
The same goes for soft cheeses like Brie or Port Salut, where the mould is visible. In these cases, it is recommended that about a quarter of an inch be cut away from any surface where mould is present. Harder, aged cheeses, like aged Cheddar or Parmesan, can simply have the mould scraped away. The white, fuzzy mould, tinged with green, has a minimal effect on flavour and can be safely cut away.
Black or grey mould, on the other hand, is less desirable, and you should cut away more of the cheese to remove any parts that might be affected. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
To avoid mouldy cheese, stick to long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda. Cheeses that age for 18 months or longer are the least likely to mould.
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Hard cheeses are less likely to mould
While mould is an integral part of the cheesemaking process, it can be undesirable when it grows on the cheese in your fridge. Most moulds are harmless and will not hurt you, but they can negatively impact the flavour and texture of the cheese.
Hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda are less likely to mould. This is because microorganisms that cause mould thrive in wet environments and are less active in dry ones. Therefore, mould roots will barely penetrate the surface of a hard, salty cheese, whereas they will get deeper into a semi-soft cheese like Havarti or mild cheddar.
If you do find mould on a hard cheese, you can simply cut it off and eat the remainder of the block. How much you cut off will depend on the type of cheese. It is recommended to cut about an inch around and below the mould spot if you are working with a harder cheese. If you are working with a softer cheese, like Brie or Port Salut, you should cut off about a quarter of an inch from any surface where mould is visible.
However, it is important to note that some moulds can cause allergic reactions or respiratory problems, and in rare cases, they may produce toxins that can make you sick. Therefore, if you are unsure, it is best to throw the cheese away.
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Some moulds can cause allergic reactions, respiratory problems, or produce toxins
While mouldy cheese can sometimes be salvaged by cutting off the mouldy part, it is important to remember that some moulds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick.
The United States Department of Agriculture (USDA) warns that mould growth may indicate the presence of bacteria. According to Dr. Francisco Diez-Gonzalez, a professor at the University of Georgia Center for Food Safety, the growth of mould mycelium and the diffusion of toxins produced by the mould are limited in hard cheeses due to the lack of moisture. In contrast, soft cheeses, such as ricotta, cottage cheese, mascarpone, and goat cheese, provide a moist environment that allows the mycelium to grow deeper, and toxins are released more broadly throughout the product. Therefore, it is generally recommended to discard soft cheeses with mould growth.
It is important to assess the type of cheese and the extent of mould growth before deciding whether to cut off the mouldy part or discard the entire product. Harder, aged cheeses like cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, pecorino, and aged gouda are less susceptible to mould growth and can usually be salvaged by cutting off the mouldy portion. However, it is important to cut off not only the visible mould but also approximately 1 inch (2.5 cm) around and below the mould spot to ensure the removal of any invisible mycelium.
On the other hand, soft cheeses like ricotta, mascarpone, chèvre, and other fresh soft cheeses should be discarded if mould is present, as the damp environment allows the mould to penetrate deeper into the cheese. For soft cheeses like Brie or Port Salut, a small amount of mould may be cut away, but it is important to remove a quarter to a half-inch of cheese around the mouldy area. If the mould is widespread or the cheese smells of ammonia or is both mouldy and wet, it is best to discard the entire product, regardless of the type of cheese.
While mould on cheese can sometimes be safely removed, it is always a good idea to err on the side of caution. If you are unsure or uncomfortable with the presence of mould, it is better to discard the cheese and prevent any potential health risks.
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Mould compromises the taste of the cheese
Mould can compromise the taste of cheese. While mould is an integral part of the cheesemaking process, mould that grows on cheese can negatively impact its flavour and texture. This mould may not taste bad to you, but it will likely taste different from how the cheese was intended to taste.
The type of cheese matters when it comes to mould. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese and negatively impacted its flavour. With soft cheeses like Brie or Port Salut, a small amount of mould can be cut away, but more extensive mould growth may indicate that the cheese should be thrown out. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away, as the mould's mycelium cannot penetrate very deep into the dry, salty cheese.
The appearance of the mould also matters. White, fuzzy mould tinged with green has a minimal effect on flavour and can be safely cut away. Black or grey mould is less desirable and may indicate the presence of Aspergillus niger, a rare type of mould that can be harmful. If the cheese smells of ammonia or is both mouldy and wet, it should be discarded.
To prevent mould, cheese should be stored properly and eaten within a reasonable timeframe. Cheese can be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of a refrigerator or a dedicated wine fridge. Harder, long-aged cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are less likely to mould.
While mould on cheese can be unsightly and impact its flavour, it is important to note that most mould is not harmful and can simply be cut away. However, some moulds can cause allergic reactions or respiratory problems, and in rare cases, they may produce toxins that can make you sick. Therefore, it is always a good idea to assess the mould situation and use your judgment before consuming mouldy cheese.
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Frequently asked questions
It is generally safe to consume hard cheese after cutting off the moldy part, especially if the cheese is dry and salty, like Parmesan or aged Cheddar. However, it is recommended to cut off about an inch around and below the mold spot to be cautious.
If the mold on the hard cheese is widespread, it is best to discard it. Additionally, if the cheese smells like ammonia or is both moldy and wet, it should not be consumed.
Molds have roots that grow like houseplants. Hard cheeses have low moisture content, preventing the mold roots from penetrating deep into the cheese. Therefore, cutting off the moldy part removes most of the mold, making the cheese safe to consume.
While most molds will not harm you, they can negatively impact the flavor and texture of the cheese. Additionally, some molds can cause allergic reactions or respiratory problems, and in rare cases, they may produce toxins that can make you sick. Therefore, it is advisable to avoid consuming mold whenever possible.
To prevent hard cheese from molding, it is essential 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 your crisper drawer or a dedicated wine fridge, which provides a consistent temperature and humidity ideal for cheese storage.
