Kamil Perry
The discovery of mould on cheese can be a tricky situation. On one hand, mould is an integral part of the cheesemaking process, with blue and soft-ripened cheeses being safely made with specific moulds. On the other hand, mould can also indicate food spoilage and carry harmful bacteria that can cause food poisoning or, in severe cases, lead to negative health consequences like immune deficiency or even cancer. So, when it comes to hard cheese with mould, is it safe to cut off the mouldy part and consume the rest?
| Characteristics | Values |
|---|---|
| Can hard cheese with mold be safe to use? | Yes, it is rare for spores to spread far beyond the surface of hard cheeses, such as Parmesan, Swiss, Pecorino, Colby, and Cheddar. |
| How to make it safe to use? | Cut at least 1 inch (2.5 cm) around and below the mold. |
| How to prevent mold? | Store cheese in special cheese paper, parchment paper, or plastic wrap. Store in the crisper drawer or a wine fridge. |
| Types of mold | White, fuzzy mold tinged with green; black or gray mold; blue mold. |
| Effects of mold | Mold can negatively impact flavor and texture. It can also cause food poisoning and other adverse health effects. |
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What You'll Learn
Hard cheese can be salvaged by cutting away the mould
Mouldy cheese is a common problem, and it can be tempting to throw it away. However, hard cheeses can often be salvaged by cutting away the mould. This is a safe and effective remedy, but it must be done correctly to avoid cross-contamination.
Firstly, it is important to identify the type of cheese. Hard or semi-hard cheeses, such as Cheddar, Parmesan, Pecorino, or Gouda, are suitable for mould removal. Softer cheeses, such as cream cheese, Brie, or Mozzarella, should be discarded if mouldy, as the mould is likely to have penetrated deeper into the structure.
When removing mould from hard cheese, use a clean, sharp knife to cut at least a quarter of an inch to one inch around and below the mouldy spot. Be careful not to let the knife touch the mould, and then clean areas of the cheese to avoid cross-contamination. The mould can also be scraped away from harder, aged cheeses like Parmesan or aged Cheddar.
Once the mould is removed, treat the remaining cheese as a fresh block by resealing it tightly. Proper storage can help prevent mould growth and extend the shelf life of the cheese. Wrap the cheese tightly in an airtight material, such as plastic wrap or parchment paper, to minimise exposure to air.
While it is generally safe to cut mould away from hard cheeses, it is important to use your judgement. If the mould is widespread or the cheese shows other signs of spoilage, such as an ammonia smell or a wet texture, it is best to discard it. Additionally, some people may still feel uncomfortable consuming cheese with mould, and it is essential to respect individual preferences.
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Soft cheeses with mould should be thrown out
While some mouldy cheeses are safe to consume, soft cheeses with mould should be thrown out. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the damp environment allows mould to penetrate deep into the cheese, negatively impacting its flavour. Even if the mould is not toxic, it will have affected the taste of the cheese.
Soft cheeses like Brie or Port Salut can have mouldy parts cut away, but only if the mould is white and fuzzy, tinged with green. This type of mould can be safely cut away without incident, and the flavour effect is minimal. However, it is important to cut away about a quarter of an inch from any surface where mould is visible to ensure that no contaminated cheese is consumed.
If mouldy soft cheese smells of ammonia or is both mouldy and wet, it should be discarded entirely. This is because mould can produce compounds that penetrate the interior of the cheese, causing health or quality concerns. Therefore, it is always good practice to dispose of soft cheese with mould growth.
Hard, aged cheeses like aged Cheddar or Parmesan are better suited to having mould scraped away. Cheeses that age for 18 months or longer are the least likely to mould. These harder cheeses can withstand mould better than soft cheeses, as mould spreads quickly through soft cheeses.
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Mould can cause food poisoning and adverse health effects
Moulds are microscopic fungi that can produce toxic chemicals called mycotoxins. These toxins can cause food poisoning, with symptoms such as vomiting, diarrhoea, and acute liver disease. The severity of these illnesses depends on factors such as the amount consumed, length of exposure, and the individual's age and health. While healthy individuals may not experience harm from low levels of mycotoxins, those with respiratory allergies or weakened immune systems may be more susceptible to adverse effects.
Some moulds, such as those found on soft foods with high moisture content, can easily spread below the surface and are difficult to detect. In these cases, it is recommended to discard the entire product. Additionally, moulds can produce spores that can contaminate other foods, leading to spoilage and potential toxicity. Therefore, it is important to store food properly and avoid consuming mouldy foods, especially if there is widespread mould growth.
Furthermore, certain types of mould, such as aflatoxin, are highly toxic and carcinogenic. Aflatoxin is commonly found in crops such as corn and peanuts and has been associated with diseases in humans and animals worldwide. Regulatory bodies monitor the presence of aflatoxin in food commodities to ensure safe consumption.
While cutting off mould from hard cheeses may be a common practice, it is always advisable to exercise caution. Mould growth can indicate spoilage, and consuming mouldy food may lead to adverse health effects, especially for individuals with allergies or weakened immune systems. Therefore, it is important to handle mouldy food with care and prioritize food safety to minimize potential health risks.
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Hard, aged cheeses are least likely to mould
Mould is an integral part of the cheese-making process. Most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk. However, mould can also be a sign of spoilage.
Hard, aged cheeses like Cheddar, Parmesan, pecorino, and aged Gouda are generally safe to consume even with mould. Simply scrape off the mouldy parts, and the cheese will be safe to eat. This is because microorganisms thrive in wet environments and are less active in dry ones, so mould roots will barely be able to penetrate the surface of a hard, salty cheese.
On the other hand, fresh cheeses such as mozzarella, ricotta, mascarpone, and queso fresco are meant to be consumed shortly after they are made and can quickly become mouldy if not stored properly. These fresh cheeses are more susceptible to mould because they are softer and contain more moisture, providing an ideal environment for mould growth. Other soft and semi-soft cheeses, such as Brie, Camembert, Port Salut, and Havarti, are also susceptible to mould due to their higher moisture content. When mould appears on these cheeses, it is recommended to cut off at least a quarter of an inch around the affected area to ensure that all the mould roots are removed.
To prevent mould growth, it is important to store cheeses properly. Opting for long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda reduces the likelihood of mould. Cheeses that age for 18 months or longer are least likely to mould.
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Store cheese in parchment paper to increase shelf life
When storing cheese, it is important to strike a balance between airflow and humidity. Plastic wrappings, like Saran wrap, are designed to be a full barrier, but cheese needs some porosity. Cheese stored in plastic can also start tasting like plastic.
Parchment paper is a good option for storing cheese. It allows the cheese to breathe and prevents additional moisture. Wax paper is another option, though it should be combined with a lidded container to maintain humidity.
To use parchment paper, start by cutting a sheet of parchment paper that is large enough to wrap the cheese completely. Then, wrap the cheese in the paper and secure it with a piece of tape or a rubber band. Finally, store the wrapped cheese in a cool, dry place, such as the refrigerator.
Some cheeses, like feta or fresh mozzarella, are best stored in brine. For these cheeses, you can use a combination of parchment paper and wax paper to create a barrier that will help maintain humidity.
Storing cheese in parchment paper can help to increase its shelf life. In fact, cheese kept in specially coated cheese storage bags, which are designed to provide the right balance of airflow and humidity, has been found to last three times longer than cheese kept in plastic food film.
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Frequently asked questions
It is generally safe to eat hard cheese with mold, as long as you cut off about an inch around and below the moldy spot. Hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are less likely to mold.
Mold is an integral part of the cheesemaking process. While mold is often a sign of food spoilage, some cheeses are made with mold. Hard cheeses like Parmesan, Colby, Swiss, and Cheddar rarely have spores that spread beyond the surface.
It is unsafe to eat hard cheese with mold when you notice black or grey mold, or if the cheese smells of ammonia or is both moldy and wet. In these cases, the cheese should be discarded.
