Kamil Perry
Cheese is a versatile food item and a star ingredient in many dishes. However, it has a tendency to develop mould. If you ever come across mouldy cheese in your fridge, you might wonder if it is safe to eat. The answer is—it depends. Most of the time, you can simply cut off the mouldy part and consume the rest of the cheese. However, this depends on the type of cheese and the type of mould.
| Characteristics | Values |
|---|---|
| Edibility | In most cases, moldy cheese is safe to eat. |
| The mold on the cheese can be cut off and consumed as usual. | |
| However, fresh cheese with mold should be discarded. | |
| Mold on hard and semi-soft cheeses like Cheddar and Parmesan can be cut off. | |
| Mold on soft cheeses like ricotta, mascarpone, and chèvre should be discarded. | |
| Mold on soft cheeses like Brie or Port Salut should have about a quarter inch cut away from any surface where mold is visible. | |
| Moldy cheese that smells of ammonia or is both moldy and wet should be discarded. | |
| Mold is least likely to form on long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda. | |
| Mold on cheese is usually not toxic but will have negatively impacted the flavor. | |
| Mold can grow along with bacteria like E. coli and salmonella that could potentially make you sick. | |
| If you are pregnant or have a weakened immune system, you should seek guidance from your doctor. |
Explore related products
What You'll Learn
It's usually safe to eat mouldy cheese
Humans have figured out through trial and error that some moulds are safe to eat. For example, blue cheeses like Stilton, Roquefort, and Gorgonzola are characterised by the blue mould that gives them their sharp, strong flavour profile. Similarly, white-rinded cheeses like Brie and Camembert are safe to eat, as the white mould is a type of fungus that grows on the outside of the cheese.
When it comes to mould that develops on cheese after purchase, it is usually safe to cut it off and consume the rest of the cheese. This is especially true for harder, aged cheeses like aged Cheddar or Parmesan, where the mould can simply be scraped away. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away. However, it is important to cut away more of the cheese if the mould is black or grey to ensure that any potentially impacted cheese is removed. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
It is worth noting that while most moulds are harmless, some species, such as Aspergillus flavus, can produce toxins that are harmful to humans. Therefore, it is always important to assess the type of cheese and the mould present before deciding whether to cut off the mouldy parts or discard the entire cheese.
Cheddar Cheese: Healthy or Unhealthy?
You may want to see also
How to identify good mould vs bad mould
It is important to know how to identify good mould from bad mould on cheese to ensure you don't waste any edible parts. Firstly, the type of cheese matters. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the damp environment means that the mould has likely penetrated deep into the cheese and negatively impacted its flavour. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away. Harder, drier cheeses are less susceptible to mould as microorganisms thrive in wet environments.
White, fuzzy mould, tinged with green, will have a minimal effect on flavour and can be safely cut away. Black or dark black-grey mould, like Aspergillus niger, is less desirable and you should cut away more of the cheese to remove any parts that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
If you want to avoid mould altogether, stick to hard, long-aged cheeses like Parmesan, pecorino, older cheddars, and aged gouda. Cheeses that are aged for 18 months or longer are the least likely to be affected by mould.
While mould on cheese will rarely hurt you, it can compromise the flavour of the cheese. So, while you can simply cut off the mould and continue cooking with the remaining cheese, it might not taste the same.
Cheddar Cheese and Type 2 Diabetes: What's the Verdict?
You may want to see also
How to cut the mould off your cheese
It is important to note that mould is an integral part of the cheese-making process. While most moulds are not toxic, they can negatively impact the flavour and texture of the cheese.
Firstly, assess the type of cheese. Fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, burrata, paneer, and feta should be discarded as the mould will have likely penetrated deep into the cheese. Harder, aged cheeses like aged cheddar, Parmesan, pecorino, and gouda can have the mould scraped away or cut off. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mould is visible. With white, fuzzy mould tinged with green, the flavour effect is minimal, and the mould can be cut away. Black, grey, or dark black-grey mould is less desirable and indicates that the cheese should be discarded. Cut away more of the cheese surrounding this type of mould to ensure that none of it remains. If the cheese smells of ammonia or is both mouldy and wet, it should be thrown away.
To prevent mould from growing on your cheese, store it properly and eat it within a reasonable timeframe. Wrap the cheese in special cheese paper or parchment paper, label it with the type of cheese and the date, and store it in your crisper drawer or a wine fridge. Harder, long-aged cheeses are less likely to mould.
Cheddar vs Mozzarella: Which Cheese is Healthier?
You may want to see also
Explore related products
How to prevent mould from growing on your cheese
Mould on cheese results from improper storage and handling. To prevent mould from growing on your cheese, follow these steps:
Firstly, store cheese at the proper refrigerated temperature. The American Cheese Society recommends storing cheese 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.
Secondly, minimise the cheese's exposure to air. Wrap cheese in an airtight material, such as plastic wrap, to minimise exposure to air. Alternatively, use wax or parchment paper, then loosely cover with plastic wrap or place in a resealable plastic bag with some air inside. If you want to avoid plastic, use a reusable cheese storage bag or wrapping paper designed for cheese preservation, such as Formaticum's cheese bags or cheese paper. These options allow the cheese to breathe while still protecting it from excessive moisture or air exposure.
Thirdly, minimise contact with your hands. Even if you've washed them, trace amounts of bacteria can transfer to the cheese and encourage mould growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling your cheese. Slice off only what you need and keep the rest untouched.
Finally, separate different types of cheeses, especially strong-smelling or blue-veined cheeses, to prevent cross-contamination of flavours and mould spores.
If you don't plan to consume the cheese within its shelf life, consider freezing it. While freezing can alter the texture of some cheeses, it's an effective way to prevent mould growth. To freeze cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a resealable plastic bag, removing as much air as possible.
Cheddar Cheese Slices: Are They Gluten-Free?
You may want to see also
What to do if you've eaten mouldy cheese
If you've eaten mouldy cheese, there's no need to panic. While mouldy cheese is not something you should be eating, it is also unlikely to make you ill. Your stomach acid is powerful enough to kill the spores in the mould before they can affect you.
However, it is important to differentiate between the types of mould that are safe to eat and those that are not. Moulds that are used in the cheesemaking process, such as those with blue veins or a thick white rind, are generally safe to consume. On the other hand, typical mould is characterised by fuzzy growth that varies in colour from white to green or black and grey. While this type of mould may not always be toxic, it can negatively impact the flavour of the cheese and is best avoided.
If you find yourself facing a block of mouldy cheese, the best course of action is to assess the type of cheese and the extent of the mould growth. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the mould has likely penetrated deep into the cheese. For soft cheeses like Brie or Port Salut, cut off about a quarter to a half inch around any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped or cut away. If the cheese smells of ammonia or is both mouldy and wet, it should be thrown out.
To prevent mould growth on your cheese, proper storage is key. Wrap the cheese tightly in plastic wrap or special cheese paper, and store it in your refrigerator at a temperature between 34-38°F (1-3°C). Consume the cheese within a reasonable timeframe, as this will also help to prevent mould from developing.
Cheddar and Dutch Cheese: What's the Difference?
You may want to see also
Frequently asked questions
It is rare for mold spores to spread far beyond the surface of hard cheeses like cheddar. This means that 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 mold. However, it's important to note that mold can cause food poisoning and other adverse health effects, so always exercise caution and inspect your cheese thoroughly before eating it.
The greys, blues, and whites can be cut off a few millimeters from the mold's surface. However, red molds and "anything too actively yellow" are best avoided.
To prevent mold from growing on your cheddar cheese, wrap it in wax or baking paper and store it in a sealed plastic container in the fridge at below 8°C. You can also put a sugar cube in the container to absorb excess moisture and prevent condensation.
