Kamil Perry
The discovery of mould on a block of cheese can be disappointing, but is it always necessary to throw the entire block away? In some cases, it is possible to cut off the mouldy spots and salvage the rest of the cheese. However, this depends on several factors, including the type of cheese, the amount of mould present, and the extent of the removal. Hard and semi-hard cheeses, such as cheddar, Parmesan, Manchego, Swiss, or Gouda, are generally considered safe to salvage by cutting off the mouldy portion. On the other hand, soft cheeses like cream cheese, mozzarella, burrata, ricotta, mascarpone, and feta are more susceptible to mould penetration and should be discarded if mould is present. Proper storage and handling of cheese are crucial to prevent mould growth and extend its shelf life.
| Characteristics | Values |
|---|---|
| Can you cut mold off cheddar cheese? | Yes, it is safe to cut off mold from hard or semi-hard cheeses like cheddar. |
| How to cut mold off cheddar cheese? | Use a clean, sharp knife to cut at least 1/4 inch around and below the moldy spot. Be careful not to let the knife touch the mold and then clean areas of the cheese to avoid cross-contamination. |
| When not to cut mold off cheddar cheese? | If the cheese is soft or fresh, like mozzarella, burrata, ricotta, mascarpone, paneer, or feta, it is best to discard it as mold can penetrate deeper into its structure. If the mold is widespread, it is also best to throw the cheese away. |
| How to prevent mold on cheddar cheese? | Store the cheese properly and wrap it tightly to extend its shelf life and prevent mold growth. |
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What You'll Learn
How to cut mould off cheddar cheese safely
Mould on cheese can be disappointing, especially when it is a block of your favourite cheddar. But is it safe to cut off the mould and eat the rest?
The good news is that in some cases, you can cut off the mouldy spots and eat the rest of the cheese. However, this depends on a few factors: the type of cheese, the amount of mould, and how much you cut off.
Hard and semi-hard cheeses like cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, and Gouda can be salvaged if they have mould growth. This is because the mould's mycelium cannot penetrate very deep into the cheese, and toxins produced by the mould do not diffuse beyond because of the lack of moisture. Fresh soft cheeses like mozzarella, burrata, ricotta, mascarpone, paneer, feta, cottage cheese, and cream cheese are not suitable for cutting mould off and should be discarded. For soft cheeses like Brie or Port Salut, about a quarter-inch should be cut away from any surface where mould is visible.
To safely cut mould off a block of cheddar cheese, use a clean, sharp knife to cut at least a quarter 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. Once the mould is removed, treat the remaining cheese like a fresh block by resealing it tightly. It is also important to note that mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
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How to prevent mould on cheddar cheese
While it is possible to cut mould off cheddar cheese and still consume it, it is not always advisable. The best way to prevent mould on cheddar cheese is to follow best practices for storing cheese.
Firstly, it is important to understand the factors that contribute to mould growth. Mould thrives in moist environments, so it is crucial to keep cheese dry. When storing cheese, wrap it tightly in wax paper, parchment paper, or specialised cheese paper. These types of paper allow the cheese to breathe while also protecting it from excess moisture. Plastic wrap should be avoided, as it can trap moisture and create an ideal environment for mould growth.
Additionally, temperature control is essential for preventing mould. Cheese should be stored in the refrigerator, ideally in a dedicated cheese drawer or a cool, dark corner of the fridge. The ideal temperature for storing cheese is between 35-45 degrees Fahrenheit (2-7 degrees Celsius). Keeping the refrigerator temperature consistent will help prevent mould growth.
Another way to prevent mould is to maintain proper air circulation around the cheese. Avoid stacking cheese blocks or wedges on top of each other. Instead, place them side by side with a small space between them to allow air to circulate.
It is also crucial to handle cheese with clean hands or utensils. Mould spores can be transferred from hands or utensils to the cheese, promoting mould growth. Wash your hands thoroughly before handling cheese, and use clean knives and graters to prevent the transfer of mould spores.
Finally, regularly inspect your cheese for any signs of mould growth. Early detection can help prevent the spread of mould to other parts of the cheese. If you notice any discolouration or fuzzy growth, cut away the mouldy portion and discard it. Remember to cut at least one inch below the surface of the mould to ensure the removal of any mould roots and potential toxins.
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How to store cheddar cheese
Cheddar is a semi-hard cheese and can last for months when stored properly. To store it, unwrap the cheese and place it in an airtight container or a plastic zip bag with most of the air pressed out. If you want to store it for a longer period, you can also vacuum seal it.
If you notice any mould, you can cut off at least 1/4 inch around and below the mouldy spot using a clean, sharp knife. Make sure the knife does not touch the mould and clean the knife before cutting into the rest of the cheese to avoid cross-contamination. After cutting off the mould, treat the remaining cheese like a fresh block by resealing it tightly.
If the cheese has been stored next to meat or fish, it is best to discard it due to the possibility of cross-contamination.
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What to do if the mould is widespread
If the mould is widespread, it is best to discard the cheese. While it may be tempting to cut off the mouldy parts and salvage the rest, this is not always safe. Mould on cheese is not just on the surface; it also has roots that penetrate the cheese, known as mycelium. This network of fungal strands is invisible, and even if you cut off the mouldy spots, you may not remove all the contamination.
The type of cheese is a crucial factor in determining whether it is safe to cut off mould. Hard and semi-hard cheeses like cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, pecorino, and aged gouda can be salvaged if they have mould growth. This is because the mycelium cannot penetrate very deep into the cheese, and the lack of moisture prevents the diffusion of toxins. However, if the mould is widespread on these hard cheeses, it is still best to discard them.
For soft cheeses, the risk of mould penetration is higher. Fresh soft cheeses like ricotta, mascarpone, chèvre, cream cheese, mozzarella, burrata, and feta should be discarded if mould appears, as the entire cheese is likely to be contaminated. For slightly firmer soft cheeses like Brie or Port Salut, a small amount of mould can be cut away, but if the mould is widespread, it is best to discard the cheese.
To prevent mould from forming, it is essential to store cheese properly and wrap it tightly. Additionally, buying long-aged, hard cheeses can help reduce the likelihood of mould forming.
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How to identify mouldy cheddar cheese
It is essential to identify mouldy cheddar cheese before deciding to cut off the mouldy part and eat the rest. Firstly, you should consider the type of cheese. Cheddar is a hard or semi-hard cheese, and mould generally does not penetrate deep into the structure of such cheeses. However, mould can spread more easily through softer cheeses, so it is not advisable to cut off mould from these varieties.
Secondly, the extent of the mould growth is a critical factor. If the mould is widespread throughout the cheese, it is best to discard it. On the other hand, if it is a small, localised spot, you may consider cutting it off. When doing so, ensure you cut a generous amount of cheese around and below the mouldy area to ensure that all mould is removed. Use a clean, sharp knife, being careful not to let the knife touch the mould, to avoid cross-contamination.
Additionally, it is worth noting that mould can affect the taste of the cheese, so even if you remove the visibly mouldy part, the cheese may not taste as intended. Other indicators of bad cheese, such as rind colour, consistency, and smell, should also be considered when identifying mouldy cheddar cheese.
Finally, it is important to act quickly once mould is spotted. Mould growth can indicate that the cheese is past its prime, and the remaining edible cheese should be consumed soon after removing the mouldy parts.
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Frequently asked questions
Yes, it is okay to cut mold off cheddar cheese, as long as it is a hard or semi-hard cheddar. You should cut off at least a quarter to one inch around and below the moldy spot to ensure that all mold and potential toxins are eliminated.
Harder, aged cheeses like cheddar, Manchego, Swiss, Parmigiano Reggiano, Parmesan, pecorino, gouda, and older cheddars are safe to cut mold off of.
Fresh soft cheeses like ricotta, mascarpone, chèvre, cream cheese, mozzarella, burrata, feta, and other similar cheeses are unsafe to cut mold off of. Soft cheeses like Brie or Port Salut are also unsafe and should have at least a quarter-inch cut away from any moldy surface.
To prevent mold from growing on your cheese, store it properly and consider purchasing long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda, which are less likely to mold.
In addition to mold, indicators of bad cheese include rind color, consistency, and smell. If your cheese smells like ammonia or is both moldy and wet, it should be discarded.
