Frederic Melton
It is a common misconception that cheese is a mould, but it is not always the case. While some cheeses are made with mould cultures, such as blue cheese and soft-ripened cheeses, mould on other varieties of cheese is a sign of spoilage. The presence of mould on cheese can be unsavoury and may compromise the taste of the cheese. However, it is not always necessary to discard the entire block of cheese. Hard cheeses like Cheddar, Parmesan, Swiss, and Colby can be salvaged by cutting away the moulded area with at least 1 inch (2.5 cm) around and below the mould. On the other hand, soft cheeses, shredded cheeses, and crumbled cheeses should be discarded immediately if mould is spotted, as the spores can quickly contaminate the entire product.
| Characteristics | Values |
|---|---|
| Is mold on cheddar cheese bad? | Mold on cheddar cheese is not necessarily bad, but it is an indication of spoilage. |
| What to do with moldy cheddar cheese? | You can cut off at least 1 inch (2.5 cm) around and below the mold and use the rest of the cheese. |
| How to prevent mold on cheddar cheese? | Buy long-aged, hard cheeses like old Cheddars, which are the least likely to mold. Store the cheese properly, preferably in a sealed environment, below 8°C, and without too much moisture. |
| What kind of mold is bad? | Mold that is black or gray, or "too actively yellow" should be avoided. Mold that smells of ammonia or is both moldy and wet should be discarded. |
Explore related products
What You'll Learn
Mould on cheddar cheese is usually safe to cut off
Mould is a type of fungus that produces spores, which are transported through air, insects, and water. It tends to be fuzzy and green, white, black, blue, or grey. When it starts growing, it is usually visible on the food's surface, though its roots can penetrate deeply. It changes the food's appearance and smell, producing a sour or "off" odour.
Mould on cheddar cheese is typically safe to cut off because cheddar is a hard, aged cheese. It is rare for spores to spread far beyond the surface of hard cheeses, so the rest of the cheese is likely safe to eat. To salvage it, trim at least 1 inch (2.5 cm) around and below the mould. However, it is important to note that mould can cause food poisoning and other adverse health effects, so always exercise caution and inspect your cheese thoroughly before eating it. Young children, the elderly, pregnant, or immunocompromised people should generally stick to hard cheeses and be more cautious about mould and shelf life.
It is important to distinguish between mould on fresh soft cheese and mould on hard, aged cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded because the damp environment means that the mould has likely penetrated deep into the cheese and negatively impacted the flavour. On the other hand, mould on hard, aged cheeses like cheddar can be safely cut away. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be cut away without incident. Black or grey mould is less desirable, and you should cut away more of the cheese to remove any potentially affected areas. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
Cheddar Cheese and Keto: A Healthy Match?
You may want to see also
Soft cheeses with mould should be thrown out
While mould is used to produce blue and soft-ripened cheeses, and is safe to eat in these varieties, it is a sign of spoilage in other varieties. Soft cheeses with mould should be thrown out. This is because the spores can easily contaminate the entire product. Fresh soft cheeses like ricotta, mascarpone, chèvre, cream cheese, cottage cheese, and mozzarella should be discarded since the damp environment means that the mould has likely penetrated deep into the cheese and, while not toxic, will have negatively impacted the flavour.
Harder, aged cheeses, like aged cheddar or Parmesan, can simply have the mould scraped or cut away. This is because it is rare for spores to spread far beyond the surface of hard cheeses. So, if you spot mould on your hard cheese, you don't have to throw it out. Instead, trim at least 1 inch (2.5 cm) around and below the mould. However, be sure to inspect your cheese thoroughly prior to eating it, as mould can cause food poisoning and other adverse health effects.
It is important to note that mould is a type of fungus that produces spores, and while some types of mould are used in cheesemaking to develop flavour and texture, mould is a sign of spoilage in most foods. Mould tends to be fuzzy and green, white, black, blue, or grey. When it starts growing, it changes the food's appearance and smell, producing a sour or "off" odour.
To avoid mouldy cheese, 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 mould. Additionally, proper storage can help prevent mould. Bliss, a cheese expert, recommends wrapping cheese in wax or baking paper and storing it in a plastic container in the fridge at below 8°C.
Cheddar Cheese: Natural or Processed?
You may want to see also
Hard cheeses can be salvaged by cutting away the mould
Mouldy cheese can be off-putting, but it doesn't always mean the end for your cheese. Hard cheeses, like Cheddar, can often be salvaged by cutting away the mould. This is because mould rarely spreads far beyond the surface of hard cheeses, so the rest of the product is likely safe to eat.
To salvage hard cheese, trim at least 1 inch (2.5 cm) around and below the mould. Be careful not to let the knife touch the mould and then touch other areas of the cheese to avoid cross-contamination. Once the mouldy parts have been removed, treat the remaining cheese as you would a fresh block, and reseal it tightly.
It is important to note that this technique does not apply to soft cheeses or shredded, crumbled, or sliced varieties. Any signs of mould on these types of cheese mean they should be thrown out immediately, as the spores can easily contaminate the entire product.
Mould is a type of fungus that produces spores, and it is transported through air, insects, and water. It tends to thrive in warm, moist conditions and can quickly grow on food. While mould is safe to consume in some cheeses, like blue cheese, it can cause food poisoning and other adverse health effects in other varieties. Therefore, it is crucial to inspect your cheese thoroughly before consuming it.
Extra Sharp Cheddar: Kraft's Gluten-Free Promise
You may want to see also
Explore related products
Prevent mould by storing cheese in a sealed environment
Mould is a type of fungus that produces spores, which are transported through air, insects, and water. It is a sign of spoilage in most foods, and can cause food poisoning and other adverse health effects. Therefore, it is important to prevent mould from growing on cheese.
To prevent mould from growing on cheddar cheese, it is recommended to store it in a sealed environment. One way to do this is to use cheese paper, which is a porous, two-ply material made of wax-coated paper and a thin porous polyethylene plastic. This allows moisture to wick but not totally escape, protecting the cheese from air exposure while still allowing it to breathe. If cheese paper is not available, you can wrap the cheese in wax or parchment paper and then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. Another option is to rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, and then store it in an airtight container in the fridge. This will prevent any bacteria or mould spores from reaching the cheese.
It is also important to maintain a consistent temperature when storing cheese, as fluctuations can impact its quality. The ideal temperature range for storing cheese is between 35 and 45 degrees Fahrenheit. Freezing cheese can cause its texture to degrade, so it is best to store it as far from the freezer as possible, such as in the vegetable drawer or on a bottom shelf. Additionally, it is recommended to buy cheese in small quantities so that it can be consumed within a few days, reducing the risk of mould growth.
By following these storage tips, you can effectively prevent mould from growing on your cheddar cheese and maintain its freshness and quality.
Cheddar Cheese: Soft or Hard?
You may want to see also
Some moulds are toxic and can cause food poisoning
While mould is used in the production of some cheeses, such as blue cheese and soft-ripened cheeses, it is a sign of spoilage on other varieties. In general, moulds are dangerous to eat. However, some types of mould are not harmful and can be cut off without incident.
Hard cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting away the moulded area. This is because it is rare for mould spores to spread far beyond the surface of hard cheeses. Therefore, the rest of the product is likely safe to eat. To salvage it, trim at least 1 inch (2.5 cm) around and below the mould.
However, mould on soft cheeses, shredded, sliced, or crumbled varieties should be discarded immediately. This is because mould can easily contaminate the entire product. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible.
Cheddar Cheese: Saturated Fat Facts and Health Risks
You may want to see also
Frequently asked questions
It is generally safe to eat moldy cheddar cheese as long as you cut off at least one inch around and below the moldy area. This is because mold tends to grow roots and removing one inch of cheese ensures that all fungal hyphae and potential toxins are eliminated. However, if the cheese is too small to cut off this amount, or if the cheese is soft, shredded, sliced, or crumbled, it should be discarded.
Mold compromises the flavor of the cheese, and while it may not taste bad to you, it will not taste the way it was intended to.
To prevent mold from growing on cheddar cheese, buy cheese that is fresh and store it properly. Long-aged, hard cheeses like cheddar are the least likely to mold.
