Randy Chandler
It's a common dilemma: you're rummaging through your fridge and come across a block of cheese that's gone mouldy. Is it safe to cut off the mouldy part and eat the rest? The good news is that, in most cases, you can simply cut off the mouldy section and safely eat the rest of the cheese. This is especially true for hard cheeses like Parmesan, where the mould is unlikely to have penetrated deep into the cheese. However, it's important to assess the type of mould and the condition of the cheese before making a decision. Soft cheeses, for example, should be discarded if they show any signs of mould. While it's unlikely that a small amount of mould will make you sick, it can negatively impact the flavour and texture of the cheese.
| Characteristics | Values |
|---|---|
| Safety | It is generally safe to cut off the mould from Parmesan cheese and consume the rest. |
| Mould type | It is safe to cut off white, fuzzy mould tinged with green. Black or grey mould is less desirable and more of the cheese should be removed. |
| Cheese type | Harder, drier cheeses like Parmesan are less susceptible to mould than softer, wetter cheeses. |
| Mould depth | Mould roots penetrate deeper into softer cheeses than harder cheeses like Parmesan. |
| Taste | Mould may negatively impact the flavour and texture of the cheese. |
| Health risks | It is unlikely that consuming mouldy cheese will make you sick, but it may taste bad. |
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What You'll Learn
How to cut mould off Parmesan cheese
Mould is an integral part of the cheese-making process, and eating a small amount of mould is unlikely to make you sick. However, mould can negatively impact the flavour and texture of the cheese, so you may want to cut it off.
Parmesan is a hard, salty cheese, so mould will likely only penetrate the surface. If your Parmesan has developed mould, you can simply cut off the mouldy part of the cheese and eat the rest. To be extra cautious, cut about an inch around and below the mouldy spot. You can also scrape the mould off of the rind and wash the cheese with warm salty water to save it for later in the freezer.
If the cheese smells of ammonia or is both mouldy and wet, discard it. Black or grey mould is also less desirable, so cut away more of the cheese to ensure you remove any parts that might be impacted.
To avoid mouldy cheese, buy long-aged, hard cheeses like Parmesan, pecorino, aged cheddar, and aged gouda. These cheeses are the least likely to mould.
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What type of mould is safe to eat?
Mould is a type of microscopic fungus that lives on plant or animal matter. While it can be safely ingested in some foods, it can also cause allergic reactions and respiratory problems. Some moulds produce mycotoxins, which are poisonous substances that can make you very sick.
Mould is an integral part of the cheese-making process. Most moulds are harmless, but they can negatively impact the flavour and texture of the cheese. If you see mould on hard cheeses like Parmesan, you can cut off the mouldy part and eat the rest. However, it is important to cut off at least one to two centimetres around and below the mould spot to ensure that all the roots and spores are removed. Make sure to keep the knife away from the mould to avoid contaminating other foods.
On the other hand, if you see mould on foods with high moisture content, such as soft cheeses, casseroles, cooked grains, soft fruits, sauces, and vegetables, you should throw them out. Porous foods like bread, cakes, and pastries that have mould on them should also be discarded as they may contain dangerous mycotoxins.
Some specific types of mould are used to make certain cheeses, such as blue cheese, gorgonzola, camembert, and brie. These cheeses have either an internal or surface mould that is safe to eat. Salami is another food that contains mould and is safe to consume. However, it is important to note that only specific types of salami, such as San Francisco, Italian, and Eastern European varieties, have a characteristic thin, white mould coating that is safe to eat.
To prevent mould growth in your home, it is important to minimise moisture and maintain proper ventilation. Keep your fridge temperature at 5°C or below, and store cooked food in shallow dishes to help it cool down quickly.
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How to store cheese to prevent mould
Mould is an integral part of the cheese-making process, and while most types of mould won't kill you, they can negatively impact flavour and texture. The worst way to store cheese is in plastic wrap, as cheese will take on the flavour of the plastic. Cheese is mostly oil and fat, so it will start to taste like plastic after a few days in a plastic wrap. Moreover, cheese needs to breathe, and if it is wrapped too loosely, it will dry out.
To prevent mould, the best way to store cheese is to use cheese paper or cheese bags. Cheese paper is a special two-ply paper used to ensure cheese can breathe and prevent unwanted air from entering the cheese. Wax or parchment paper can also be used, and if you want to avoid plastic altogether, you can surround the wax or parchment paper with aluminium foil. For soft cheeses like mozzarella, ricotta, and chèvre, it is best to keep them sealed in their original containers. Fresh cheese, like mozzarella or feta, should be left in the original packaging and the water should be changed every couple of days. It will last between 7 to 10 days in the fridge.
It is also important to keep cheeses like cheddar and jack separate from blue cheeses, bries, and Camemberts to prevent foreign mould growth. The refrigerator temperature should always be kept below 40°F (4.4°C) for food safety reasons, and ideally between 34°F and 38°F (1.1°C and 3.3°C). Cheese should be stored in the vegetable crisper of the refrigerator, where the temperature is cold and stable, and away from strong-odoured foods, as cheese will absorb those odours and flavours.
Finally, to prevent mould, it is best to buy cheese in small quantities so that you only have to store it for a few days.
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What to do with mouldy cheese
Mould is an integral part of the cheese-making process, and most moulds that are likely to grow on your cheese will not make you ill. However, they can negatively impact the flavour and texture of the cheese, so it is important to know how to handle mouldy cheese.
Firstly, assess the type of cheese. Any fresh soft cheese, such as ricotta, mascarpone, or chèvre, should be discarded since the damp environment means that the mould has likely penetrated deep into the cheese. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible. Harder, aged cheeses, like aged Cheddar or Parmesan, can simply have the mould scraped away. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away without incident. Black or grey mould is less desirable, and you should cut away more of it to remove any cheese that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
If you want to be extra cautious, cut about an inch around and below the mould spot. Also, consider the age of the cheese. Cheeses that have been aged for 18 months or longer are the least likely to mould. If you enjoy having cheese available at all times, consider purchasing long-aged hard cheeses because they don't mould easily.
Finally, remember that mouldy cheese is not toxic, and it is unlikely that you will get sick from eating it. Your stomach acid is powerful enough to kill the spores in the mould before they can affect you. However, mouldy cheese will taste bad, and you probably won't eat enough of it to get sick.
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Is mouldy cheese toxic?
Mouldy cheese is not always toxic, but it is important to exercise caution. While mould is an integral part of the cheesemaking process, with many cheeses intentionally incorporating mould cultures, mould can also be a sign of spoilage.
Mouldy cheese, like other mouldy foods, is generally considered unsafe to eat. However, in certain cases, it may be possible to salvage the cheese by removing the mouldy portion. Hard cheeses, such as Parmesan, Colby, Swiss, and Cheddar, are less susceptible to mould penetration, so it is rare for spores to spread beyond the surface. Therefore, trimming at least 1 inch (2.5 cm) around and below the mouldy area is generally considered safe. On the other hand, mould on soft cheeses, such as cream cheese, cottage cheese, and ricotta, indicates that the entire product should be discarded, as spores can quickly contaminate the entire cheese.
It is important to note that even within hard cheeses, the safety of consuming mouldy portions depends on the type of mould present. The most common types of mould used in cheesemaking, such as Penicillium roqueforti, P. glaucum, and P. candidum, are generally safe to consume and are characterised by blue veins or a thick white rind. However, mould that appears as a fuzzy growth varying in colour from white to green is more likely to be spoilage mould and should be avoided. Additionally, if the mould on a hard cheese appears fluorescent or abnormal in colour, it is best to discard the cheese entirely.
While mouldy cheese may not always be toxic, it can negatively impact the flavour and texture of the cheese. Therefore, if the presence of mould is off-putting to you, it is advisable to discard the cheese, as the taste and texture may be unpleasant. Ultimately, the decision to consume mouldy cheese depends on individual comfort levels and the type of cheese in question.
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Frequently asked questions
Yes, it is safe to cut off the moldy parts of Parmesan cheese. Parmesan is a hard, salty cheese with a dry environment that makes it difficult for mold roots to penetrate.
It is recommended to cut off about an inch around and below the mold spot to be thorough.
White, fuzzy mold tinged with green can be safely cut away. Black or gray mold is less desirable and may require cutting away more of the cheese. If the cheese is both moldy and wet or smells of ammonia, discard it.
