Patrick Oconnell
Eating moldy cheese may not always be harmful, but it is also not always safe. While some types of mold are used to make popular cheeses like Brie, Camembert, Roquefort, Stilton, and Blue Cheese, other molds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick. The general consensus is that hard and semi-soft cheeses like Cheddar, Parmesan, and Havarti can be safely consumed after cutting off at least one inch around and below the moldy spot. However, soft cheeses with mold, such as mozzarella, cottage cheese, ricotta, and fresh cheese, should be discarded as mold can grow alongside harmful bacteria like E. coli and salmonella. Additionally, it is recommended to pay attention to any symptoms that develop after consuming moldy cheese, especially for individuals who are pregnant or immunocompromised.
| Characteristics | Values |
|---|---|
| Eating moldy cheese | In most cases, it is not safe to eat any type of moldy food. |
| How to prevent moldy cheese | Store cheese properly and eat it within a reasonable time frame. |
| What to do if cheese is moldy | If in doubt, throw it out. |
| What to do if the cheese is hard or semi-soft | Cut off the mold with at least a one-inch radius around it and use immediately. |
| What to do if the cheese is soft | The entire bag or container should be thrown out. |
| What to do if you ate moldy cheese | Unless you are immunocompromised or ate a large quantity of mold, you will probably be okay but watch for any symptoms. If you develop severe gastrointestinal symptoms or signs of an allergic reaction, seek medical attention. |
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What You'll Learn
- Eating mouldy cheese is usually safe, but it depends on the type of cheese
- Hard cheeses are safer to eat after cutting off the mouldy part
- Soft cheeses are never safe to eat if mouldy
- Eating mouldy cheese may cause allergic reactions or gastrointestinal issues
- Prevent mouldy cheese by storing it properly
Eating mouldy cheese is usually safe, but it depends on the type of cheese
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded since the damp environment means that the mould has likely penetrated deep into the cheese. While not toxic, it will negatively impact flavour. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible.
Long-aged, hard cheeses like parmesan, pecorino, older cheddars, and aged gouda are the least likely to mould. In general, cheeses that age for 18 months or longer are the least likely to mould.
Food safety experts say eating mouldy cheese can be safe or a risk for your health. It is impossible to tell which type of mould is growing on your food or whether it is toxic by looking at it. However, moulds need oxygen to grow, so vacuum-packed cheeses can prevent mould from growing.
If you've ingested mouldy food, experts say not to panic. Unless you're immunocompromised or ate a large quantity of mould, you'll probably be okay, but watch for any symptoms in case. If you develop severe gastrointestinal symptoms or signs of an allergic reaction, seek medical attention.
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Hard cheeses are safer to eat after cutting off the mouldy part
It is generally safe to eat hard cheeses, such as aged Cheddar, Parmesan, pecorino, aged Gouda, and similar varieties, after cutting off the mouldy part. Hard, aged cheeses are less susceptible to mould because they have lower moisture content, and the mould that forms on them is often surface-level and can be safely scraped or cut away.
When cutting away mould from hard cheeses, it is important to remove at least one inch of cheese around and below the mouldy area, taking care not to cut into the mould itself. This ensures that any affected cheese is discarded, as mould can have root threads that invade the food it lives on. It is also recommended to re-cover the remaining cheese in clean wrap to prevent further contamination.
While it is generally safe to consume hard cheeses after removing mould, it is important to consider other factors as well. If the cheese has an ammonia smell or is both mouldy and wet, it should be discarded entirely. Additionally, black or grey mould on hard cheeses should be approached with caution, as more of the cheese surrounding the mould may need to be removed to ensure food safety.
It is worth noting that mould is a type of microscopic fungus that thrives in moist environments. While most moulds are unlikely to cause illness, they can negatively impact the flavour of the cheese. Therefore, it is essential to store cheeses properly and consume them within a reasonable timeframe to prevent mould growth and ensure the best quality and taste.
If you have consumed mouldy cheese and are concerned about potential health risks, it is always advisable to consult a medical professional. While it is unlikely to cause severe issues, ingesting mould can, in some cases, lead to gastrointestinal symptoms or allergic reactions.
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Soft cheeses are never safe to eat if mouldy
It is not advisable to eat soft cheeses if they are mouldy. Soft cheeses have a high moisture content, which means that mould can penetrate deep into the cheese. While not toxic, the mould will have negatively impacted the flavour. Therefore, it is recommended to discard any soft cheeses that have mould on them.
Fresh soft cheeses, such as ricotta, mascarpone, chèvre, cream cheese, queso fresco, mozzarella, stracciatella, and bocconcini, should be thrown away if mouldy. The high moisture content of these cheeses means that the mould will likely have spread throughout the cheese, even if it is only visible on a small surface area.
On the other hand, harder, aged cheeses like cheddar, parmesan, pecorino, gouda, and aged gouda are less susceptible to mould. The mould on these cheeses can often be safely scraped or cut away, as it will usually only affect the surface of the cheese. However, it is important to cut away at least one inch below the mould, avoiding cutting into the mould itself, and to re-cover the cheese in clean wrap.
It is worth noting that it is impossible to tell which type of mould is growing on food just by looking at it. While most moulds will not make you ill, some moulds can be toxic and cause allergic reactions or respiratory problems. Therefore, if you are unsure, it is always best to discard the mouldy cheese.
To prevent cheese from moulding, it is important to store it properly and eat it within a reasonable timeframe. Cheese can be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the fridge, which provides consistent temperature and humidity. Alternatively, cheese can be stored in a dedicated wine fridge, where the temperatures are less cold and better for the cheese.
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Eating mouldy cheese may cause allergic reactions or gastrointestinal issues
On the other hand, soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould is present. This is because mould can quickly spread throughout soft cheeses, and consuming them may lead to adverse health effects. Mouldy soft cheeses are more likely to be contaminated with harmful bacteria, increasing the risk of food poisoning. Therefore, it is generally recommended to discard any mouldy soft cheese to prevent potential health risks.
While some moulds are safe for human consumption, others can produce toxic substances called mycotoxins, which can cause allergic reactions and respiratory problems. Black mould, for example, is considered toxic and can grow on foods. However, it is challenging to determine the type of mould on food by visual inspection alone. Therefore, it is generally advisable to exercise caution and avoid consuming mouldy foods when in doubt.
The best way to prevent cheese from moulding is to store it properly and consume it within a reasonable timeframe. Proper storage methods include refrigerating cheese, wrapping it tightly, and ensuring all foods in the refrigerator are covered to prevent mould spores from contaminating other items. Additionally, maintaining a clean refrigerator can help reduce the risk of mould growth and cross-contamination.
In summary, while consuming small amounts of mouldy cheese may not cause health issues for most people, it is essential to consider the type of cheese and the potential for mould penetration. Harder cheeses can be consumed after removing the mouldy portion, while mouldy soft cheeses should be discarded to prevent potential health risks. Proper food storage and consumption within a reasonable timeframe are crucial in preventing mould growth and reducing the likelihood of consuming mouldy cheese.
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Prevent mouldy cheese by storing it properly
Mould is a type of microscopic fungus that thrives in moist areas. It is impossible to tell which type of mould is growing on your food by simply looking at it. While some moulds are harmless, others can be toxic and produce harmful substances called mycotoxins, which can cause allergic reactions and respiratory problems.
To prevent mould from growing on your cheese, it is important to store it properly. Here are some tips to help you do that:
- Buy long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda. Cheeses that are aged for 18 months or longer are the least likely to mould.
- Store cheese in an airtight container, such as a vacuum-sealed bag or an airtight container with a lid.
- Wrap cheese tightly in plastic wrap or cheese storage paper, then add a layer of aluminium foil for an extra barrier.
- Minimise contact with your hands when handling cheese. Use food preparation gloves or a piece of plastic wrap as a barrier to prevent the transfer of bacteria, which can encourage mould growth.
- Slice off only what you need and keep the rest untouched.
- Store cheese in your crisper drawer, which will have a consistent temperature and humidity. Alternatively, store it in a dedicated wine fridge, where the temperatures are less cold, which is better for the cheese.
By following these tips, you can help prevent mould from growing on your cheese and keep it fresher for longer.
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Frequently asked questions
It depends. If you ate moldy cheese, you likely won't need to worry, but you should pay attention to any symptoms that develop, such as nausea or vomiting, and contact your doctor if you become concerned.
Hard or semi-soft cheeses such as Cheddar, Havarti, or Brie are generally safe to eat if you cut off at least one inch around and below the moldy spot. Some molds are even desirable and are intentionally used to add flavor to the cheese, such as the white fluffy mold rind on Brie and Camembert.
Soft cheeses with mold, such as cottage cheese, ricotta, or mozzarella, should be discarded. Cheese that is covered all over in mold should also be thrown out. Avoid buying or consuming cheese with black or red mold.
Cheese can become moldy due to excess moisture when being stored, such as when using plastic wrapping or zip-top bags. However, mold is also intentionally used to make many kinds of cheese, such as Blue Cheese, Brie, and Camembert.
To inhibit mold growth, you can wrap your cheese in cheesecloth that has been dipped in vinegar and wrung out. This traditional method helps to prevent mold from developing on your cheese.
