Kamil Perry
It is a common misconception that the white spots on parmesan cheese are mould. However, these spots are calcium lactate crystals that form as a natural part of the cheese's aging process. While it is generally safe to consume mouldy cheese by cutting off the affected parts, it is important to note that mould on soft cheeses can be dangerous as it may penetrate deeper into the cheese. Hard, aged cheeses like parmesan are less susceptible to mould growth and can be safely consumed even if mould is scraped off the surface.
| Characteristics | Values |
|---|---|
| White spots on Parmesan cheese | Likely not mould, but calcium lactate crystals formed during the aging process |
| What to do about mould on Parmesan cheese | Scrape off the mould and the remaining cheese is safe to eat |
| Mould on soft cheese | Should be discarded as the mould has likely penetrated deep into the cheese |
| Mould on semi-soft cheese | Cut off about a quarter inch from any surface where mould is visible |
| Mould on hard, aged cheese | Scrape off the mould and the remaining cheese is safe to eat |
| Black or grey mould | Less desirable, cut away more of the cheese to remove any parts that might be impacted |
| Mouldy cheese that smells of ammonia or is wet | Discard |
Explore related products
What You'll Learn
White spots on parmesan are usually calcium lactate crystals, not mould
If you've noticed white spots on your Parmesan, you may be concerned that it's mould. However, it's important to know that white spots on Parmesan are usually calcium lactate crystals, not mould. Calcium lactate crystals form as the lactose in cheese breaks down through the aging process. As cheese ages, bacteria break down the lactose in the cheese into lactic acid. The lactic acid then combines with the calcium in the cheese to create calcium lactate, resulting in the formation of tiny crystals. These crystals are a sign that your Parmesan is well-aged and has a robust flavour profile.
It's crucial to distinguish between mould and calcium lactate crystals, as consuming mould can be harmful to your health. Mould on hard cheeses like Parmesan will typically only affect the outer surface, so scraping it off will make the cheese safe to eat. However, it's important to note that soft cheeses require more caution, as not all types of mould are safe for consumption.
To differentiate between mould and calcium lactate crystals on your Parmesan, you can examine their appearance and texture. Mould will usually appear as a soft, raised mass on the surface of the cheese. In contrast, calcium lactate crystals will feel coarse and are typically more engrained in the cheese. Another distinguishing factor is that crystals can be found both on the surface and inside the cheese, while mould is generally limited to the outer layer.
If you're still unsure, you can try scraping the surface of the cheese with a knife. If the white substance flakes off easily, it's likely calcium lactate. Additionally, true Parmigiano-Reggiano is more likely to have crystals and very unlikely to develop mould due to its low moisture content.
By understanding the difference between mould and calcium lactate crystals, you can confidently assess whether your Parmesan is safe to enjoy. Remember, the presence of calcium lactate crystals is an indication of a well-aged cheese, so don't be deterred by those white spots!
Cheese Crackers: Healthy or Unhealthy Snack?
You may want to see also
How to identify different types of mould
It is important to identify mould on food products, especially cheese, to prevent health hazards. While it is common knowledge that mouldy food should be discarded, there are some types of mould that are safe to consume.
White spots on hard cheeses
White spots on hard cheeses like Parmesan are likely to be amino acid clusters, which are desirable crystals that form during the cheese-making process. These are flavourless and scentless but add a crunch to the cheese.
Calcium lactate
Calcium lactate is another white substance that can form on cheese. It is often mistaken for mould, but it is not harmful.
Mould on hard cheeses
Mould on hard cheeses like Parmesan will usually only be on the surface. It is safe to cut off or scrape off the mould and consume the remaining cheese.
Mould on soft cheeses
It is important to identify the type of mould on soft cheeses before consuming them. Not all types of mould are safe for consumption.
In general, it is important to examine the food product carefully and consider the type of food and the likelihood of mould growth. If in doubt, it is always best to discard the food to avoid any potential health risks.
White Cheese Singles: How to Spot the Bad Ones
You may want to see also
How to prevent mould on parmesan
Mould on cheese can be a pesky problem, but there are several ways to prevent mould from growing on your Parmesan. Firstly, buy long-aged, hard cheeses like Parmesan, pecorino, older cheddars, or aged gouda. Cheeses that have been aged for 18 months or longer are the least likely to mould. If you do find yourself with a fresh block of Parmesan, proper storage is key. Store your Parmesan in a cool, dry place, like a refrigerator, and try to buy cheese in small quantities so that you can consume it within a reasonable timeframe. This will reduce the likelihood of mould growth.
In addition, you can take some preventive measures to inhibit mould growth. One way is to wrap the cheese in wax or special cheese paper, which allows the cheese to breathe while also providing a protective barrier. You can also rub the cut sides of the cheese with butter, oil, or vinegar to create a protective coating that makes it harder for mould to take hold.
Finally, regular inspection of your Parmesan can help catch mould early on. If you do find mould, simply cut it away, being sure to remove any affected cheese, and then use the rest of the block as usual. By following these steps, you can effectively prevent and manage mould growth on your Parmesan cheese.
Feta Cheese and Psoriasis: A Healthy Diet Myth Debunked
You may want to see also
Explore related products
How to remove mould from parmesan
Mould is an integral part of the cheesemaking process, and eating a small amount of mould will not kill you. However, mould can negatively impact the flavour and texture of the cheese it's growing on.
If you spot mould on your Parmesan, first assess the type of mould. If it's white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away without incident. If it's black or grey mould, cut away more of the cheese to ensure you've removed any parts that might be impacted. If the cheese smells of ammonia or is both mouldy and wet, discard it.
For hard cheeses like Parmesan, the mould will only be on the surface, so you can simply cut or scrape it off. Make sure to wash the cheese with warm salty water and remove the rind before freezing to save it for later.
To prevent your Parmesan from getting mouldy, store it properly and eat it within a reasonable time frame. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge, which has less cold temperatures that are better for the cheese.
Feta Cheese: Friend or Foe for Skin Health?
You may want to see also
Is mould on parmesan dangerous?
Mould on food can be worrying, but it is a common issue with cheese. The good news is that most of the time, mould on hard cheeses like Parmesan can simply be cut off and the rest of the cheese enjoyed as usual. This is because microorganisms that cause mould thrive in wet environments, so they are less active on dry, hard cheeses like Parmesan. This means that the mould will usually only be on the outside, so it can be scraped off and the rest of the cheese is safe to eat.
However, it is important to assess the type of mould before deciding to cut it off and eat the cheese. White, fuzzy mould, tinged with green, will have a minimal effect on flavour and can be safely cut away. Black or grey mould is less desirable and more of the cheese around it should be removed to ensure none of the affected cheese is consumed. If the cheese is soft, it is best to know what type of mould it is before eating, as the damp environment means it is likely to have penetrated deep into the cheese. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
It is worth noting that the white spots sometimes seen on Parmesan are not mould at all, but calcium lactate crystals that form as a natural part of the cheese's ageing process. These crystals are perfectly safe to eat.
To avoid mouldy cheese, opt for long-aged, hard cheeses like Parmesan, pecorino, or aged cheddars and Goudas. Cheeses that age for 18 months or longer are the least likely to be affected by mould.
Cheese Past Its Prime: Is It Safe to Eat?
You may want to see also
Frequently asked questions
Mold on Parmesan cheese is generally not harmful and can be safely scraped off without impacting the flavor. However, it's important to assess the type of mold and the condition of the cheese before consumption.
Mold can grow on Parmesan cheese due to factors such as improper storage, exposure to moisture, or prolonged exposure to air.
To prevent mold growth on Parmesan cheese, it is recommended to store it properly, wrap it tightly, and consume it within a reasonable timeframe. Keeping it in an airtight container in the refrigerator can also help extend its shelf life.
Mold on Parmesan cheese can appear as white, green, black or grey fuzzy spots or patches on the surface of the cheese. It may also have a distinct unpleasant smell.
Yes, it is generally safe to cut off or scrape away the moldy portion of Parmesan cheese. However, ensure that you remove a sufficient amount of cheese around the moldy area to minimize any potential negative impact on taste and safety.
