Patrick Oconnell
There are many different opinions on whether or not it is bad to cut mold off cheese. Some people say that it is safe to cut off the moldy parts of the cheese and consume the rest, while others disagree. Food safety is a significant concern, and while most molds are harmless, some can cause allergic reactions, respiratory problems, or even produce toxins that can make you sick. The type of cheese, the amount of mold, and the extent of cutting all play a role in determining whether it is safe to cut mold off cheese. Proper storage and consumption of cheese within a reasonable timeframe are recommended to prevent mold growth.
| Characteristics | Values |
|---|---|
| When is it bad to cut mold off cheese? | When the cheese is soft, such as cottage, cream, mozzarella, ricotta, mascarpone, or chèvre. |
| When the cheese is covered in mold. | |
| When the cheese is moldy and smells of ammonia. | |
| When the cheese is moldy and wet. | |
| When is it okay to cut mold off cheese? | When the cheese is hard, such as cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, pecorino, or aged gouda. |
| When the mold is at least 1 inch below the cut. | |
| When the mold is not black or gray. |
Explore related products
What You'll Learn
Hard cheeses are safe to cut mould off
It is generally considered safe to cut mould off hard cheeses, such as Parmesan, pecorino, aged cheddars, and aged Gouda. Hard cheeses have low moisture content and are often salty, creating an environment that discourages the growth of mould. As a result, mould is less likely to penetrate deep into the cheese, and cutting it off removes the affected portion.
However, it is important to note that not all moulds are safe for consumption. While most moulds will not hurt you, certain types like the dark black-gray mould Aspergillus niger can be harmful. Therefore, it is recommended to inspect the cheese for any signs of undesirable mould before cutting.
When cutting mould off hard cheese, it is generally recommended to cut at least 1 inch (2.5 cm) around and below the mould spot to ensure that all affected parts are removed. This helps maintain the taste and texture of the cheese, as mould can alter these characteristics.
Additionally, proper storage practices can help prevent mould growth on hard cheeses. Storing cheese in a dedicated wine fridge or wrapping it in special cheese paper or parchment paper can extend its shelf life and reduce the likelihood of mould development.
In summary, while it is generally safe to cut mould off hard cheeses, it is important to exercise caution by inspecting the type of mould, cutting generously around the affected area, and practising proper storage methods to minimise mould growth.
Cheese Popcorn: A Dog's Dietary Danger
You may want to see also
Soft cheeses should be discarded
While it is generally safe to cut off mould from hard cheeses, such as cheddar, Manchego, Swiss, or Parmigiano Reggiano, soft cheeses with mould should be discarded. Fresh soft cheeses, including ricotta, mascarpone, and chèvre, tend to have a high moisture content, providing the perfect damp environment for mould to thrive and penetrate deep into the cheese. As a result, it is unsafe to consume these soft cheeses once mould appears, even if you cut off the visibly mouldy parts.
Soft cheeses, such as Brie or Port Salut, are also susceptible to mould growth. While some sources suggest cutting away about a quarter of an inch from any surface where mould is visible, it is important to note that this may not always be effective in removing all the mould. Cutting through a mouldy spot can spread the spores to other parts of the cheese. Therefore, it is generally safer to discard soft cheeses with visible mould to prevent the risk of consuming harmful bacteria or toxins.
Mould can produce harmful substances called mycotoxins, which can cause allergic reactions and respiratory problems. While it is rare to find toxic mould on cheese, it is impossible to determine the type of mould by sight alone. Therefore, when it comes to soft cheeses with mould, it is advisable to err on the side of caution and discard them rather than attempting to cut off the mouldy portions.
To prevent mould growth on soft cheeses, proper storage is essential. Soft cheeses should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of your refrigerator to maintain consistent temperature and humidity levels. Alternatively, a dedicated wine fridge can provide a suitable storage environment for soft cheeses, as the temperatures are less cold, which is better for the cheese.
In summary, when it comes to soft cheeses with mould, it is recommended to discard them rather than attempting to salvage them by cutting off the mouldy parts. This is because mould can penetrate deeper into soft cheeses, and cutting through mouldy spots may spread spores. Additionally, soft cheeses with mould may contain harmful bacteria or toxins that can be unsafe for consumption. By disposing of mouldy soft cheeses, you prioritise your health and well-being.
Cheese White Spots: Harmful or Harmless?
You may want to see also
Prevent mould by storing cheese properly
Cheese is a delicate food that can quickly become mouldy if not stored correctly. To prevent mould, it is important to store cheese at the proper refrigerated temperature, in the correct wrapping material, and away from other mouldy foods.
The ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C). Keep cheese in the refrigerator, ideally in the crisper drawer, where humidity levels are slightly higher and the temperature is more consistent. Avoid storing cheese in the refrigerator door or at the front of shelves, as this exposes the cheese to outside air each time the refrigerator is opened.
Cheese needs to breathe, so avoid using plastic wrap or airtight containers. Instead, use wax, parchment paper, or cheese paper, then loosely cover it with plastic wrap or place it in a partially sealed plastic bag with some air inside. Cheese paper is a special two-ply paper that ensures cheese can breathe and prevents unwanted air from entering the cheese. If you can't find or don't want to use cheese paper, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in an airtight container in the fridge. If any mould starts to grow, it will be on the oil, not the cheese itself.
If you have a variety of cheese types, keep them separate to prevent cross-contamination of flavours and mould spores. Separation is especially important with strong-smelling or blue-veined cheeses. Additionally, keep cheeses like cheddar and jack separate from blue cheeses, bries, and Camemberts to prevent foreign mould growth.
Finally, keep your refrigerator clean and mould-free. Any mouldy food will put additional spores in your refrigerator and could cause your cheese to mould faster.
Cheese and Gut Health: Friends or Foes?
You may want to see also
Explore related products
Mouldy cheese may contain harmful bacteria
Hard cheeses, such as cheddar or parmesan, can be cut at least one inch below the mould, avoiding cutting into the mould itself, and then be recovered in clean wrap. Firm fruits or vegetables, such as carrots or cabbage, can be cut at least one inch below the mould spot and used immediately. It is important to avoid sniffing mouldy food, as you can inhale the spores.
Mouldy cheese should be discarded if it is a soft cheese, such as cottage, cream, ricotta, mascarpone, or chèvre. 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. If the mould is widespread on the whole piece, it should be thrown out unless it is a very hard cheese, such as Parmesan or Pecorino.
While mould on food is usually a sign of spoilage, some foods, such as blue cheese, intentionally include mould as part of the cheesemaking process. These cheeses are safe to eat, and the mould is integral to the flavour and texture of the finished cheese. However, mould that grows on cheese that is forgotten in the fridge may compromise the taste.
Cheese Crackers: Do They Go Bad?
You may want to see also
Some moulds are toxic and cause allergic reactions
While it is generally safe to cut off mould from cheese, some moulds are toxic and can cause allergic reactions or respiratory problems. The United States Department of Agriculture (USDA) warns that some moulds can produce toxins that can make you sick. It is impossible to tell which type of mould is growing on your food just by looking at it, but black mould, which usually grows on wood and drywall, is one toxic mould that can grow on food.
Moulds that are a part of the cheesemaking process are integral to the flavour and texture of the finished cheese. However, mould that grows on cheese that has been forgotten in the fridge may compromise the taste and texture of the cheese. 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. Soft cheeses like Brie or Port Salut can be saved if about a quarter of an inch is cut away from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
To prevent cheese from moulding, it is best to store cheese properly and eat it within a reasonable timeframe. Cheese can be stored in a wine fridge or in the crisper drawer, which will have a consistent temperature and humidity. Wrapping cheese in special cheese paper or parchment paper can also help to prevent mould. Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are the least likely to mould.
Spotting Bad Mac and Cheese: A Quick Guide
You may want to see also
Frequently asked questions
Not necessarily. While it is generally advised to throw away moldy cheese, it is possible to cut off the moldy spots and eat the rest of the cheese in some cases. This depends on the type of cheese, how much mold is present, and how much cheese you cut off.
Hard cheeses like Cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, Pecorino, and aged Gouda can be salvaged if they have mold growth. Soft cheeses like cottage cheese, cream cheese, and Brie should be discarded.
It is recommended to cut at least 1 inch (2.5 cm) beneath the mold, ensuring you don't cut into the mold itself. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch (0.6 cm) away from any surface where mold is visible.
While it is rare for mold on cheese to present a health concern, some molds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick. Spoiled, moldy foods may also contain harmful bacteria. Therefore, it is generally recommended to avoid eating moldy cheese.
