Frederic Melton
We've all been there: you're rooting around in the fridge, looking for something to eat, when you come across a forgotten hunk of cheese with a suspicious fuzzy coating. But is it safe to eat moldy cheese? Well, it depends. While most molds won't harm you, they can affect the flavor of your cheese. Soft cheeses with mold should be discarded, while harder, aged cheeses can be salvaged by scraping off the mold. Ultimately, to prevent moldy cheese, it's best to store your cheese properly and consume it within a reasonable timeframe.
| Characteristics | Values |
|---|---|
| Is moldy cheese bad for health? | In rare cases, moldy cheese can be harmful to health. |
| Which molds are harmful? | Dark black-grey mold, Aspergillus niger, is harmful. |
| Which molds are harmless? | Molds that are part of the cheese-making process, such as those in blue cheese, are harmless. |
| What are the effects of harmless molds? | They can alter the flavor and texture of the cheese. |
| How to handle moldy cheese? | Soft cheeses like Brie or Camembert with a thick coating of white mold should have about a quarter inch cut away from any surface where mold is visible. Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mold scraped away. |
| How to prevent cheese from molding? | Store cheese properly, preferably in a wine fridge or wrapped in special cheese paper or parchment paper. Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are the least likely to mold. |
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What You'll Learn
- Most moulds found on cheese are harmless to ingest
- Soft cheeses with mould should be discarded, while harder cheeses can be salvaged
- Black or grey moulds are less desirable and more dangerous
- Properly storing cheese is the best way to prevent mould
- Freezing cheese can kill mould, but its toxic waste may remain
Most moulds found on cheese are harmless to ingest
It is generally safe to consume cheese with a small amount of mould on it. Most moulds found on cheese are harmless to ingest and will not make you ill. However, it is important to note that while these moulds are not toxic, they can negatively impact the flavour of the cheese.
When it comes to mouldy cheese, the general rule is to assess the type of cheese and the extent of mould growth. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, affecting its taste. For soft cheeses like Brie or Port Salut, it is recommended to cut away at least a quarter of an inch from any surface with visible mould. Harder, aged cheeses like Cheddar or Parmesan can simply have the mould scraped away.
It is important to distinguish the type of mould on the cheese. White, fuzzy mould tinged with green has a minimal impact on flavour and can be safely cut away. Black or grey mould, such as Aspergillus niger, is less desirable and may require removing a larger portion of the cheese to ensure no affected areas remain. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
While it is generally safe to consume cheese with a small amount of mould, it is always recommended to store cheese properly and consume it within a reasonable timeframe to prevent mould growth. Proper storage methods include wrapping cheese in special cheese paper or parchment paper.
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Soft cheeses with mould should be discarded, while harder cheeses can be salvaged
When it comes to mouldy cheese, the general consensus is that soft cheeses with mould should be discarded, while harder cheeses can be salvaged by cutting away the mouldy parts.
Soft cheeses, such as ricotta, mascarpone, and chèvre, tend to have a high moisture content and less dense textures, which means that mould can quickly spread throughout the cheese. As a result, it is difficult to salvage these types of cheeses once mould appears, and it is recommended to discard them entirely.
On the other hand, harder cheeses like aged cheddar or parmesan have a lower moisture content and a denser texture, which makes it more difficult for mould to spread. In these cases, it is generally safe to cut away the mouldy portions, leaving the remaining cheese unaffected in terms of taste and texture.
It is important to note that while mould on harder cheeses can be safely removed, it is crucial to assess the extent of the mould growth. If the mould is thick and coats a large portion of the cheese, it is best to discard the entire cheese. Additionally, mould that is black or gray in colour, or is accompanied by a wet or ammonia-like smell, indicates that the cheese should be discarded regardless of its texture or type.
To prevent mouldy cheese, proper storage is essential. Cheese should be wrapped in special cheese paper or parchment paper and stored in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge. Long-aged, hard cheeses are also less likely to mould, so opting for these varieties can help extend the shelf life of your cheese.
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Black or grey moulds are less desirable and more dangerous
While most moulds that grow on cheese are harmless to people with normal immune systems, black or grey moulds are less desirable and more dangerous. One such mould is Aspergillus niger, a dark black-grey mould that can be harmful. In general, it is recommended to cut away more of the cheese when dealing with black or grey mould to ensure that any potentially impacted cheese is removed.
It is important to note that moulds can negatively affect the flavour of the cheese. While some moulds are desirable and integral to the flavour and texture of certain cheeses, such as blue cheese, unexpected mould growth can compromise the intended taste of the cheese.
Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, affecting its flavour. For soft cheeses like Brie or Port Salut, it is recommended to cut away at least a quarter of an inch from any surface where mould is visible.
Hard, aged cheeses, like aged Cheddar or Parmesan, are more resistant to mould and can be safely consumed after scraping away the mould. To prevent mould from growing on cheese, proper storage is essential. Cheese should be wrapped in special cheese paper or parchment paper and stored in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge.
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Properly storing cheese is the best way to prevent mould
Mouldy cheese is generally safe to consume if the mould is cut off and the cheese is still within its shelf life. However, the affected cheese may not taste as intended, and certain types of mould can be harmful. To prevent this, proper storage is essential.
Firstly, it is important to buy cheese in small quantities to minimise storage time. When storing cheese, it should be wrapped in a breathable material like cheese paper or parchment paper. Plastic wrap should be avoided, as it can cause the cheese to take on a plasticky taste and smell. However, plastic wrap can be useful for soft cheeses like mozzarella, which can be sealed in their original containers or wrapped in plastic and stored in the fridge for up to 7 days.
For sweaty cheeses, the wrapping should be replaced each time the cheese is unwrapped. Labelling the cheese with its type and purchase date can help keep track of its freshness. Storing cheese in the crisper drawer or a dedicated wine fridge can maintain a consistent temperature and humidity. Freezing is also an option for long-term storage, although it may alter the texture of some cheeses.
To prevent mould growth, it is crucial to maintain cleanliness. This includes using clean utensils and gloves when handling cheese and ensuring that the cutting surface is residue-free. Additionally, avoiding direct contact with the cheese is recommended, as touching it may encourage mould. By following these storage and handling practices, you can effectively prevent mould and enjoy your cheese as intended.
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Freezing cheese can kill mould, but its toxic waste may remain
Freezing cheese is a great way to prevent mould from growing, as mould cannot grow at sub-zero temperatures. However, freezing and thawing cheese may affect its texture, causing it to become crumbly and dry. This change in texture can be avoided if the cheese is going to be cooked and melted.
While freezing cheese can kill mould, it is important to note that the toxic waste produced by the mould may still remain. Some types of mould, such as the dark black-grey mould Aspergillus niger, can be harmful even if frozen. Therefore, it is important to properly assess the type of mould on the cheese before freezing.
If the cheese has an off smell, an unusual texture, or widespread mould, it is best to discard it, as consuming it may pose a risk to your health. To prevent mould from growing on cheese, it is recommended to store it properly and consume it within a reasonable timeframe.
When it comes to handling mouldy cheese, it is generally safe to cut off the mouldy portion and consume the rest. This is especially true for harder, aged cheeses like Cheddar or Parmesan. However, for fresh soft cheeses like ricotta or mascarpone, it is recommended to discard the entire cheese if mould is present, as the mould is likely to have penetrated deep into the cheese.
In summary, while freezing cheese can effectively kill mould, it is important to be cautious of potential toxic waste and texture changes. Proper storage and consumption within a reasonable timeframe are the best ways to prevent mould from growing on cheese. Additionally, when mould is present, assessing the type of cheese and the extent of mould growth will help determine if the cheese can be safely consumed after removing the mouldy portion.
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Frequently asked questions
In most cases, it is safe to eat moldy cheese. However, it depends on the type of cheese and the mold. Fresh cheeses like mozzarella, cottage cheese, and ricotta should be discarded if mold appears as the mold can penetrate deep into the cheese. Harder, aged cheeses like cheddar or parmesan can be consumed after scraping or cutting off the mold.
Many types of cheese are made with mold, such as Brie, Blue Cheese, and Camembert. The mold in these cheeses is integral to their flavor and texture and is safe to consume.
To prevent cheese from molding, it is important to store it properly. Avoid using plastic wrap or zip-top bags as these can retain too much moisture. Instead, use cheese paper or parchment paper, and store the cheese in a consistent temperature and humidity environment, such as a crisper drawer.
If you accidentally eat moldy cheese, it is unlikely to cause any harm. Most molds will not make you sick, and your stomach acid will kill any mold spores. However, pay attention to any symptoms that may develop, such as nausea or vomiting, and seek medical advice if concerned.
While most molds on cheese are not harmful, certain types of mold can be toxic. Black or gray mold, such as Aspergillus niger, is less desirable and should be cut away generously. If the cheese smells of ammonia or is both moldy and wet, it should be discarded.
