Andy Montoya
It's a common dilemma: you reach into the fridge for a chunk of cheese, only to find that it's grown a coat of fuzzy mold. But is it safe to cut off the moldy part and eat the rest? The answer depends on the type of cheese and the type of mold. While some molds are used in cheesemaking and are safe to eat, other molds can be dangerous and indicate that the cheese has spoiled. So, is melting moldy cheese ever safe?
| Characteristics | Values |
|---|---|
| Safety | In most cases, eating moldy cheese is safe. However, it is recommended to cut off the moldy part before consumption. |
| Types of Cheese | Harder, aged cheeses like aged Cheddar or Parmesan can be consumed after scraping off the mold. Soft cheeses like Brie or Camembert can be eaten after cutting off at least a quarter of an inch from the moldy surface. Fresh cheeses like Mozzarella, cottage cheese, or Queso Fresco should be discarded. |
| Storage | Cheese should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer or a dedicated wine fridge to prevent molding. |
| Spoilage | Mold on cheese is not always an indicator of spoilage. The molds used in cheesemaking are generally safe to consume. However, mold on other types of cheese may indicate spoilage and can carry harmful bacteria like E. coli, Listeria, Salmonella, and Brucella. |
| Symptoms | Eating moldy cheese may cause nausea, vomiting, or other symptoms of food poisoning. If concerned, consult a doctor, especially if pregnant or immunocompromised. |
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What You'll Learn
- Mouldy cheese is usually safe to eat if you cut off the mouldy part
- Soft cheeses with mould should be discarded as mould can penetrate deep into the cheese
- Hard cheeses like Parmesan, Cheddar, and Gouda are least likely to get mouldy
- Mouldy cheese can be eaten if you are not pregnant or immunocompromised
- Store cheese in parchment paper in a drawer with consistent temperature and humidity
Mouldy cheese is usually safe to eat if you cut off the mouldy part
Hard or semi-soft cheeses, such as Cheddar, Havarti, Brie, Parmesan, pecorino, Gouda, and Swiss, can be salvaged by cutting at least an inch around the mould. This is because it is rare for spores to spread far beyond the surface of these cheeses.
On the other hand, soft cheeses, such as ricotta, mascarpone, cottage cheese, cream cheese, and chèvre, should be discarded if mould appears, as the spores can easily contaminate the entire product. Fresh cheeses, such as mozzarella, ricotta, and queso fresco, which are meant to be consumed shortly after they are made, should also be thrown out if mould is spotted, as they are too damp for mould to grow safely.
To prevent cheese from becoming mouldy, it should be stored properly. Cheese should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of the fridge, which will have consistent temperature and humidity. Alternatively, a wine fridge can be used, as the warmer temperature is actually better for the cheese.
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Soft cheeses with mould should be discarded as mould can penetrate deep into the cheese
While mould is a microorganism that plays a crucial role in the cheesemaking process, it is important to exercise caution when consuming mouldy cheese. Soft cheeses with mould should be discarded, as mould can penetrate deep into the cheese, altering its flavour and making it unsafe for consumption.
Soft cheeses, such as ricotta, mascarpone, and chèvre, have a high moisture content, providing an ideal environment for mould growth. When mould develops on these soft cheeses, it is essential to discard them entirely. This is because the mould filaments can extend deep into the cheese, beyond what is visible on the surface. As a result, cutting away the visibly mouldy portion may not eliminate all the mould, and consuming the cheese could lead to an unpleasant taste experience.
Harder, aged cheeses like cheddar or Parmesan have a lower moisture content, which makes them less susceptible to mould growth. In these cases, it is generally safe to scrape away the mould, as it is unlikely to have penetrated deep into the cheese. However, it is important to assess the type of mould present. White, fuzzy mould tinged with green has a minimal impact on flavour and can be safely removed. On the other hand, black or grey mould is less desirable and may indicate a more advanced stage of spoilage, so a more generous cut is necessary to ensure the removal of any affected cheese.
To prevent excessive mould growth, proper storage of cheese is essential. Wrapping cheese in special cheese paper or parchment paper and storing it in the crisper drawer of your refrigerator can help maintain consistent temperature and humidity levels. Additionally, storing cheese in a dedicated wine fridge can provide even better conditions, as the temperatures are less cold and more suitable for cheese preservation.
While mould plays a vital role in the character and flavour development of cheese, understanding the type of cheese and the extent of mould growth is crucial for making informed decisions about consumption. Soft cheeses with mould should be discarded to prevent any potential health risks and ensure a pleasant tasting experience.
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Hard cheeses like Parmesan, Cheddar, and Gouda are least likely to get mouldy
Mouldy cheese is a common problem, and it can be hard to know what to do when you find it. The good news is that, in most cases, you can simply cut off the mouldy part and eat the rest of the cheese. This is because microorganisms like mould thrive in wet environments but are less active in dry ones. So, while mould can penetrate deep into soft, fresh cheeses like ricotta, mascarpone, and chèvre, it will usually only affect the surface of hard, salty cheeses like Parmesan, pecorino, and aged cheddars. In other words, hard cheeses are less likely to get mouldy in the first place, and if they do, you can usually just cut off the mouldy part and eat the rest of the cheese.
That said, it's important to know how to handle mouldy cheese to ensure you don't waste any delicious morsels. Assess the mould situation first by type of cheese. Any fresh soft cheese, like ricotta, mascarpone, or chèvre, should be discarded because the mould has likely affected the 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. Harder, aged cheeses, like Parmesan or aged cheddar, can have the mould scraped away, and the cheese can be safely eaten.
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 generously to remove any cheese that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded. However, it's important to note that while mould can negatively impact the flavour and texture of cheese, it is unlikely to make you sick. Your stomach acid is powerful enough to kill the spores in the mould before they can affect you.
So, if you want to avoid the mould issue as much as possible, stick with long-aged, hard cheeses like Parmesan, pecorino, older cheddars, aged gouda, and similar varieties. Cheeses that age for 18 months or longer are the least likely to get mouldy. Buy them fresh, store them properly, and don't worry too much if you spot a little bit of mould. After all, sometimes the mouldy part is the most delicious!
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Mouldy cheese can be eaten if you are not pregnant or immunocompromised
It is crucial to note that fresh soft cheeses, such as ricotta, mascarpone, or chèvre, should be discarded if mouldy because the damp environment allows mould to penetrate deeper into the cheese, negatively affecting its flavour. Harder, aged cheeses are better equipped to resist mould growth, and proper storage can help prevent it. Wrapping cheese in special cheese paper, parchment paper, or storing it in a dedicated wine fridge can help maintain consistent temperature and humidity levels, reducing the likelihood of mould.
Additionally, it is worth noting that some cheeses, like Brie or Camembert, are meant to have a thick coating of white mould (Penicillium candidum) as part of the cheesemaking process. This mould is not only safe to eat but also contributes to the distinct flavour and texture of these "bloomy rind" cheeses. However, if mould appears beyond the intended rind, it is best to cut it off generously to ensure no affected cheese remains.
While it is generally safe for non-pregnant, non-immunocompromised individuals to consume mouldy cheese after removing the mould, it is still advisable to practise good food hygiene and avoid wasting cheese that can be safely consumed. Properly storing cheese, regularly checking for mould, and consuming it within a reasonable timeframe are essential habits to cultivate.
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Store cheese in parchment paper in a drawer with consistent temperature and humidity
Cheese is highly susceptible to mould due to its inherent milk composition. While mouldy cheese may not be toxic, it can negatively impact the flavour and texture of the cheese. Therefore, storing cheese properly is essential to prevent mould and maintain its quality.
Storing cheese in parchment paper in a drawer with consistent temperature and humidity is a great way to preserve its freshness. Parchment paper is a good alternative to cheese paper, which is specifically designed for cheese storage. It offers breathability and a certain level of moisture control, allowing the cheese to breathe while keeping excess moisture out.
To store cheese in parchment paper, start by wrapping the cheese neatly in the paper, ensuring close folds and crisp creases. Label the wrapped cheese with the type of cheese and the date of wrapping. This will help you identify the cheese and track its freshness. Then, place the wrapped cheese in a designated drawer in your refrigerator.
Ideally, the drawer should have a custom temperature setting of around 38 degrees Fahrenheit, which is the perfect temperature for storing cheese. If your refrigerator does not have a temperature-controlled drawer, you can use a produce drawer, as it tends to be more humid than the rest of the fridge. Alternatively, you can use a wine fridge, as the temperatures are less cold and better suited for cheese storage.
Storing cheese in parchment paper in a drawer with consistent temperature and humidity will help maintain the freshness, flavour, and texture of the cheese. Remember to replace the parchment paper each time you use the cheese or at least once a week to prevent moisture buildup and maintain optimal conditions.
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Frequently asked questions
It depends on the type of cheese and the type of mold. Some molds are used in the cheesemaking process and are safe to eat, while others can be dangerous.
The most common types of mold used in cheesemaking include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These molds are characterized by blue veins inside the cheese or a thick, white rind on the outside.
Aspergillus Niger is a type of black-gray mold that can be dangerous. Soft cheeses, such as ricotta, mascarpone, and chèvre, can be easily contaminated by mold and should be discarded if mold is present.
In some cases, you can cut off at least an inch of cheese around and below the mold and safely consume the rest. This applies to hard or semi-soft cheeses such as Cheddar, Havarti, or Brie. However, if the cheese is soft or shredded, crumbled, or sliced, it should be discarded as the mold can easily spread.
Molds can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. Symptoms of food poisoning include nausea, vomiting, stomach pain, and diarrhea. However, it is rare for people to get sick from eating a small amount of moldy cheese as stomach acid can kill the spores.
