Andy Montoya
We've all been there: you're looking for something to eat in the fridge and find a chunk of cheese with mold on it. But is it safe to eat? The answer depends on the type of cheese and the type of mold. While some molds are used intentionally in the cheesemaking process, other molds that grow on cheese can be dangerous to consume. So, how can you tell the difference? And what should you do if you accidentally eat moldy cheese?
| Characteristics | Values |
|---|---|
| Is moldy cheese bad for health? | In rare cases, moldy cheese can be harmful to health. Most of the time, it is not going to hurt you. |
| What kind of mold is harmful? | Black or gray mold, such as Aspergillus niger, is less desirable and can be harmful. |
| What to do with moldy cheese? | Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded. Soft cheeses like Brie or Port Salut should have mold cut away from the surface. Harder, aged cheeses like aged Cheddar or Parmesan can have the mold scraped away. |
| How to prevent cheese from molding? | Store cheese in special cheese paper or parchment paper. Store in the crisper drawer or a wine fridge. Buy long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda. |
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What You'll Learn
How to prevent mouldy cheese
Mouldy cheese is not always harmful to health, but it can negatively affect the flavour. To prevent your cheese from becoming mouldy, it is important to store it properly.
Firstly, exposure to air is one of the biggest causes of mouldy cheese. To prevent this, wrap your cheese in an airtight material such as plastic wrap or special cheese paper, followed by a layer of aluminium foil for added protection. If you don't have cheese paper, you can use parchment paper as an alternative.
Secondly, minimise contact with your hands as trace amounts of bacteria can encourage mould growth. Instead, use food preparation gloves or a piece of plastic wrap as a barrier when handling the cheese.
Thirdly, store your cheese in the right place. The best place is a dedicated wine fridge, as the temperature is less cold and better for the cheese. If you don't have a wine fridge, store the cheese in your crisper drawer, which will have a consistent temperature and humidity.
Finally, if you are a frequent cheese buyer, consider investing in a reusable cheese storage bag. These allow the cheese to breathe while still protecting it from excessive moisture or air exposure.
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What to do if you eat mouldy cheese
Mouldy cheese might not always be dangerous, but it's still gross. It's best to avoid it if you can. If you do accidentally eat some mouldy cheese, the good news is that you're probably going to be fine. It's rare for mould to cause health issues, and your stomach acid will kill any spores before they can affect you. However, mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning. So, if you start experiencing symptoms like nausea, vomiting, diarrhoea, shortness of breath, or allergic reactions, call your doctor.
To prevent mould from growing on your cheese, store it properly. Wrap it in plastic wrap or special cheese paper, and make sure your refrigerator temperature is between 34–38°F (1–3°C). If you have a wine fridge, store your cheese there, as the warmer temperature is better for cheese. Harder, long-aged cheeses like Parmesan, pecorino, aged Gouda, and older cheddars are the least likely to mould.
If you do find mould on your cheese, you might be able to salvage the rest of the block. Soft cheeses like Brie, Camembert, or Port Salut should have at least a quarter to one inch cut away from any surface where mould is visible. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped or cut away. Make sure to keep the knife from touching the mould, so it doesn't contaminate the rest of the cheese. Be careful not to eat mouldy soft cheeses like cottage cheese, cream cheese, or ricotta, as the mould can spread quickly and contaminate the entire container. When in doubt, just throw it out.
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Is all mould on cheese dangerous?
It is generally advised that mouldy cheese, like other mouldy foods, should be discarded. However, this is not always the case. The general consensus is that mould on hard cheeses like Parmesan, pecorino, aged cheddars, and aged gouda can simply be scraped off without causing harm if consumed. This is because it is unlikely that the mould will have penetrated beyond the surface. Harder, aged cheeses can be treated in the same way as store-bought blue cheeses, which are safe to eat despite the presence of mould.
However, mould on soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the damp environment means that the mould will have likely spread beyond the surface level. For soft cheeses like Brie or Port Salut, a larger amount of cheese should be cut away from any surface where mould is visible.
It is important to note that while mould on cheese may not always be dangerous, it can negatively impact the flavour of the cheese. Therefore, it is recommended to store cheese properly to prevent mould from growing and to consume it within a reasonable timeframe.
In terms of food safety, it is generally advised to exercise caution when consuming mouldy foods, as some moulds can produce toxic waste products that can cause illness. While it is rare to find harmful mould on cheese, it is always better to be cautious, especially with moulds that are black or grey in colour, as these are more likely to be toxic.
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How to identify safe-to-eat mouldy cheese
Mouldy cheese, like other mouldy foods, should be discarded. However, in most cases, it is safe to cut off the mouldy part of the cheese and consume the rest.
Firstly, identify the type of cheese. 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, negatively impacting its flavour.
For soft cheeses like Brie or Port Salut, cut away at least a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped to remove the mould.
White, fuzzy mould tinged with green can be safely cut away, whereas black or grey mould is less desirable and more cheese around it should be removed to avoid any negative impact on flavour. If the cheese smells of ammonia or is both mouldy and wet, discard it.
To prevent cheese from moulding, store it properly and consume it within a reasonable timeframe. Wrap the cheese in special cheese paper or parchment paper and store it in the crisper drawer of your refrigerator to maintain consistent temperature and humidity. Alternatively, store it in a wine fridge, which has less cold temperatures that are better for the cheese.
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The best cheeses to avoid mould
While mould is a key part of the cheesemaking process, and some moulds are safe to eat, others can be harmful. To avoid mould, it is best to opt for long-aged, hard cheeses such as Parmesan, pecorino, aged cheddar, and aged gouda. These cheeses age for 18 months or longer, making them less susceptible to mould.
Fresh cheeses like mozzarella, ricotta, mascarpone, and chèvre are more prone to mould because they are meant to be consumed shortly after production. If you're looking to avoid mould, it's best to steer clear of these varieties.
Another tip for avoiding mould is to store your cheese properly. Wrap it in special cheese paper or parchment paper and keep it in your crisper drawer, which provides consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used to store cheese at a less cold temperature, which is better for the cheese.
While mould on cheese is usually not harmful, it can affect the flavour. If you want to ensure your cheese stays mould-free and tasty, follow these storage tips and opt for aged, hard cheeses.
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Frequently asked questions
It is safe to eat moldy cheese in most cases. The mold that grows on hard cheeses is usually safe to consume and can be cut off. However, it is important to assess the type of cheese and the extent of mold growth before consumption.
The safety of consuming moldy cheese depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded as the mold has likely penetrated deep into the cheese. For soft cheeses like Brie or Port Salut, remove at least a quarter of an inch from any surface with visible mold. Harder, aged cheeses like Parmesan or aged Cheddar can have the mold scraped off.
Black or dark grey mold, such as Aspergillus niger, is generally considered unsafe to consume and should be discarded. Any moldy cheese that smells of ammonia or is both moldy and wet should also be discarded.
Proper storage can help prevent cheese from molding. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge. Harder, aged cheeses like Parmesan, pecorino, and aged Cheddar are less likely to mold.
The typical food mold found on cheese is generally harmless to individuals with normal immune systems. While it may cause abdominal discomfort or vomiting in some cases, it is unlikely to result in severe health issues. Additionally, the mold on cheese is typically integral to its flavor and texture, whereas mold on other foods can indicate spoilage and a potential presence of harmful bacteria.
