Randy Chandler
Swiss cheese is a hard cheese, and it is rare for mould spores to spread far beyond the surface of hard cheeses. Therefore, it is generally safe to cut away the mouldy section of a Swiss cheese and consume the rest. However, mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning, immune deficiency, and even cancer. Therefore, it is important to exercise caution and inspect Swiss cheese thoroughly before consuming it. Proper storage techniques, such as wrapping the cheese tightly in plastic wrap, can also help prevent mould growth.
| Characteristics | Values |
|---|---|
| Mold on Swiss cheese harmful? | It is rare for spores to spread far beyond the surface of hard cheeses like Swiss cheese. |
| What to do with moldy Swiss cheese? | Cut at least 1 inch (2.5 cm) around and below the mold. |
| Is mold on Swiss cheese toxic? | Moldy Swiss cheese is not toxic, but it tastes bad. |
| How to prevent Swiss cheese from getting moldy? | Wrap it in plastic wrap or special cheese paper and store it in the refrigerator at 34–38°F (1–3°C). |
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What You'll Learn
Hard cheeses like Swiss can be salvaged by cutting off mould
It is rare for mould spores to spread far beyond the surface of hard cheeses such as Swiss cheese. This means that 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, this technique doesn't apply to soft cheeses or shredded, crumbled, or sliced varieties. Any signs of mould on these types of cheese mean that they should be thrown out immediately, as the spores can easily contaminate the entire product.
While mould is used to produce blue and soft-ripened cheeses, it is a sign of spoilage on other varieties. Soft cheeses should be discarded if spores appear, while hard cheeses can be salvaged by cutting off the mould. Moulds can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning. Therefore, it is important to exercise caution and inspect your cheese thoroughly before consuming it.
Hard cheeses, such as Swiss cheese, are less susceptible to mould because they have a lower moisture content and a more dense structure. The moulds that grow on hard cheeses tend to be surface moulds, which means they don't penetrate deep into the cheese. However, it is still important to cut off a generous amount of cheese around the mould to ensure that all potentially harmful bacteria are removed.
To prevent mould growth on Swiss cheese and other hard cheeses, 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). Additionally, you can place a paper towel wet with vinegar in a baggie with the cheese, which will delay mould formation. The acetic acid fumes inhibit mould growth, but be sure the dampened paper towel doesn't come into direct contact with the cheese.
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Soft cheeses with mould should be discarded
It is important to note that mouldy cheese is not toxic, and it is unlikely that you will get sick from consuming it. However, it is recommended to discard soft cheeses with mould immediately. Soft cheeses with mould should be thrown away because the mould that appears on them after opening is different from the mould that is used during their production.
Soft cheeses, such as mozzarella, ricotta, and queso fresco, are meant to be consumed shortly after they are made. They are fresh cheeses that do not undergo the same microbiological transformation as aged cheeses. Thus, when mould appears on these soft cheeses, it is a sign of spoilage, and the entire product should be discarded.
On the other hand, certain types of cheese, like blue cheese and Brie, are intentionally made with mould to develop their distinct flavours and textures. The mould in these cheeses is safe to eat and is characterised by blue veins or a thick white rind. However, even with these mould-grown cheeses, caution is advised as dangerous spores can still occur. Therefore, it is essential to inspect your cheese thoroughly and be aware of the typical odour and appearance of the cheese when fresh.
To summarise, while mouldy cheese is generally not toxic, soft cheeses with mould should be discarded. This is because the mould on these soft cheeses is indicative of spoilage and could potentially cause food poisoning or other adverse health effects. To avoid this issue, it is recommended to store cheeses properly, consume them within a reasonable timeframe, and opt for long-aged hard cheeses like Parmesan, aged Cheddar, or aged Gouda, which are less prone to moulding.
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Swiss cheese gets mouldy fast due to its holes
Swiss cheese, or Emmental as it is known in Switzerland, gets mouldy faster due to its distinctive holes, which are caused by a special bacterial culture called Propionibacteria, or Props for short. This bacteria is naturally present in hay, grasses, and soil, and can be found in raw milk when cows are milked. The pasteurization process kills the Props, so if pasteurized milk is used as the base for Swiss cheese, some Props are added back in to ensure the holes form.
After the cheese is made and brined, the blocks or wheels are placed in warm rooms, which encourages the Props to produce carbon dioxide and helps maintain the cheese's consistency. The holes in Swiss cheese create a larger surface area, exposing more of the cheese to the environment and any mould spores in the air. This, combined with the cheese's moisture content, means Swiss cheese is more susceptible to mould growth.
Mould is a type of fungus that thrives in warm and moist environments. The presence of mould spores in the air, the moisture content of the cheese, temperature, and the type of cheese all contribute to mould growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mould. However, it's important to note that not all mould growth on cheese is desirable.
While mould is a natural part of the cheese-making and maturing process, especially for cheeses like Brie and Camembert that develop a white bloomy rind, unwanted mould can indicate improper storage conditions or deterioration in the cheese's quality. To prevent mould growth, cheese should be stored properly, wrapped in breathable materials like wax or cheese paper, and maintained at the optimal temperature for that particular type of cheese.
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Store Swiss cheese with a paper towel wet with vinegar to delay mould
Mouldy cheese can be caused by storing it in plastic wrap, which suffocates the flavour and can cause it to smell and taste like ammonia. To prevent mould, you can wrap the cheese in wax or parchment paper and 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. Alternatively, you can use cheese bags or cheese paper, which is porous and allows the cheese to breathe while protecting it from air exposure.
To delay mould on Swiss cheese, you can use a paper towel wet with vinegar. First, take a clean paper towel and dip it in white vinegar to dampen it, wringing out any excess. Then, wrap the vinegar-soaked towel around the block of Swiss cheese and transfer it to a zip-top bag or airtight container, storing it in the fridge. The vinegar will prevent bacteria from growing on the surface of the cheese, maintaining its flavour and texture. You can also use this method for other semi-hard cheeses like Gouda and Provolone.
It is important to monitor the dampness of the paper towel and re-wet it with vinegar if it dries out. This method will keep your Swiss cheese fresh and mould-free for weeks.
If you want to avoid plastic, you can rub the cut faces of the Swiss cheese with a light coat of olive, canola, or another vegetable oil. Then, store the cheese in an airtight container in the fridge. If mould starts to grow, it will be on the oil, which can be wiped off with a paper towel.
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Swiss cheese is unlikely to get mouldy in two months
It is important to understand that microorganisms like mould are what make cheese, cheese. Mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk, transforming them into a wide range of flavourful compounds. Therefore, by and large, cheese is mould.
However, this does not mean that all moulds are safe to eat. Fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed soon after they are made and can get mouldy. If you see mould on these kinds of cheese, it is best to discard them.
On the other hand, harder cheeses like Swiss cheese are less likely to get mouldy. This is because they have a lower moisture content, which creates an environment that is less conducive to mould growth. While it is still possible for Swiss cheese to get mouldy, it is less likely to happen within two months, especially if the cheese is properly stored.
If you do find mould on your Swiss cheese, it is best to err on the side of caution and cut off a generous amount of cheese around the mouldy area before consuming it. While it may be tempting to just cut off the visibly mouldy part, it is important to remember that mould can have roots and microscopic spores that extend beyond what is visible to the naked eye. Therefore, it is always better to be safe than sorry when it comes to consuming mouldy cheese.
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Frequently asked questions
It is not recommended to eat mouldy Swiss cheese. While it is unlikely that a small amount will make you sick, mould can carry harmful bacteria and mycotoxins that may cause food poisoning, immune deficiency, or even cancer.
Swiss cheese gets mouldy quickly because the holes in the cheese allow mould to enter and spread.
To prevent Swiss cheese from getting mouldy, store it properly by wrapping it tightly in plastic wrap and keeping it in the refrigerator at a temperature of 34-38°F (1-3°C).
Yes, it is generally safe to cut off at least 1 inch (2.5 cm) around and below the mouldy area of hard cheeses like Swiss cheese and then eat the rest. However, always inspect the cheese thoroughly before consuming it.
Mould can affect the flavour of Swiss cheese, usually in an undesirable way. It can also indicate that the cheese has spoiled and is no longer safe to eat.
