Randy Chandler
It's a common dilemma: you've found a slice of moldy cheese in the fridge. Do you cut off the moldy bit and eat the rest, or throw the whole thing away? The answer depends on the type of cheese and the type of mold. While some molds are used in cheesemaking and are safe to eat, other types of mold can be dangerous and cause food poisoning. So, is a moldy cheese slice ever safe to eat?
| Characteristics | Values |
|---|---|
| Should you eat moldy cheese? | In general, mold is a sign of food spoilage and can be dangerous to eat. However, some types of mold are used in cheesemaking and are safe to consume. |
| How to identify good and bad mold? | The most common types of mold used in cheesemaking include Penicillium (P.) roqueforti, P. glaucum, and P. candidum, which give cheese its distinct bluish veins. Mold that grows on cheese after purchase is typically fuzzy and can be green, white, black, blue, or grey. |
| When to discard moldy cheese? | Soft cheeses like ricotta, mascarpone, and chèvre should be discarded if moldy, as the mold has likely penetrated deep into the cheese. Moldy cheese that smells of ammonia or is both moldy and wet should also be discarded. |
| When can you cut off the mold? | Harder, aged cheeses like Cheddar, Parmesan, or Swiss can have the mold scraped or cut away. Cut at least a quarter-inch away from any surface where mold is visible to ensure you remove any affected cheese. |
| How to prevent moldy cheese? | Store cheese properly, preferably in a wine fridge or a crisper drawer, and consume it within a reasonable timeframe. Long-aged, hard cheeses like Parmesan, pecorino, and aged Gouda are the least likely to mold. |
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What You'll Learn
Mouldy cheese is unlikely to make you ill, but it may taste bad
Mould is a sign of food spoilage in most cases, and it tends to be fuzzy and green, white, black, blue, or grey. It usually grows in warm, moist conditions and can be found in refrigerators. While mould is generally dangerous to eat, some types of mouldy cheese are safe to eat. Blue and soft-ripened cheeses, for example, are grown with specific moulds that are safe to consume. Harder, aged cheeses like aged Cheddar or Parmesan can also be salvaged by cutting away the mouldy area.
However, it is important to note that not all mouldy cheese is safe to eat. Soft cheeses like ricotta, mascarpone, chèvre, and other fresh soft cheeses should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese, negatively impacting its flavour. If mould is present on soft, shredded, sliced, or crumbled cheese varieties, it is best to discard them immediately.
Additionally, the type of mould on the cheese is important to consider. Black or grey mould, such as Aspergillus niger, is less desirable and may indicate the presence of harmful toxins. It is recommended to cut away a larger portion of the cheese to remove any potentially affected areas. Any mouldy cheese that smells of ammonia or is both mouldy and wet should also be discarded.
To prevent cheese from moulding, it is best to store it properly and consume it within a reasonable timeframe. Wrapping cheese in special cheese paper or parchment paper and storing it in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge, can help extend its shelf life. Choosing long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda can also reduce the likelihood of mould development.
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Hard cheeses can be salvaged by cutting away the mould
It is generally agreed that hard cheeses can be salvaged by cutting away the mould. However, there are a few factors to consider before consuming cheese with mould. Firstly, the type of cheese is important. Hard, aged cheeses like Cheddar, Manchego, Swiss, Parmesan, Pecorino, and Parmigiano Reggiano are ideal for cutting away mould and consuming the rest of the cheese. This is because mould tends to grow on the surface of these cheeses and does not penetrate deep into the cheese. On the other hand, soft cheeses like Brie or Camembert should be discarded if mouldy, as the damp environment allows mould to penetrate deeper, altering the flavour negatively.
The amount of mould on the cheese is also a factor. If the mould is widespread and covers the entire surface, it is best to discard the cheese, as it may be challenging to remove all the mould effectively. Additionally, the colour of the mould matters. White, fuzzy mould tinged with green on hard cheeses can be safely cut away, while black or grey mould is less desirable and may require removing more of the cheese surrounding it.
It is worth noting that while mould on hard cheeses can be cut away, it is still possible to consume cheese with small amounts of mould by accident. While it may not be harmful, it is always advisable to avoid consuming mould. Proper storage of cheese, such as wrapping it in parchment paper and storing it in a consistent temperature and humidity environment, can help prevent mould growth.
When cutting away mould from hard cheeses, it is recommended to remove at least one inch of cheese beneath the mould to ensure the removal of any potential toxins produced by the mould. This helps prevent any adverse effects, such as allergic reactions or respiratory problems, associated with consuming mould.
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Soft cheeses with mould should be discarded
While mould is an integral part of the cheesemaking process, it is important to know how to handle mould on your cheese to ensure you don't waste any edible parts.
Hard and semi-hard cheeses are denser, so mould has a harder time penetrating. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away. With white, fuzzy mould, the flavour effect is minimal, and the mould can be safely cut away. Black or grey mould is less desirable, and you should cut away more of the cheese to remove any parts that might be impacted.
To prevent cheese from moulding, it is important to store cheese properly and eat it within a reasonable time frame. Cheese can be wrapped in wax paper, parchment paper, or specialty cheese paper, which allows just enough air circulation while still protecting the cheese. It should then be stored in a humidity-controlled drawer to maintain the ideal environment.
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Store cheese in the fridge, wrapped in paper
If you want to avoid the issue of mouldy cheese altogether, it's important to store your cheese properly. Cheese is alive and needs to breathe, so storing it in plastic wrap is a no-no. Not only will your cheese start tasting like plastic, but it will also get wet, mouldy, and wasted.
To store cheese, wrap it in parchment paper, wax paper, or cheese paper. If you're using wax paper, you can put the wrapped cheese in a lidded container for humidity. You can also use plastic wrap, but only for the short term, and you will need to rewrap it every few days to prevent moisture from being trapped inside. If you use paper, you can loosely overwrap the wrapped cheese in plastic or foil for longer-term storage.
Make sure to label your cheese with the type of cheese and the date you bought it. Store it in your fridge's crisper drawer, which will have a consistent temperature and humidity. If you have a wine fridge, you can store cheese in there, as the warmer temperature is actually better for the cheese.
If you want to avoid mould as much as possible, stick to long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda. Cheeses that age for 18 months or longer are the least likely to mould.
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Aged cheeses are less likely to get mouldy
Mouldy cheese is a common problem, and it can be hard to know what to do when you find it. While some advise that mouldy cheese should be thrown out, others suggest that it can be cut or scraped off, and the rest of the cheese enjoyed.
The answer depends on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, cream cheese, and other similar cheeses should be discarded as the damp environment means that the mould has likely penetrated deep into the cheese. While not toxic, it will have negatively impacted the flavour.
For soft cheeses like Brie or Port Salut, a quarter-inch should be cut away from any surface where mould is visible. Harder, aged cheeses like aged Cheddar, Parmesan, pecorino, aged Gouda, and similar varieties can have the mould scraped away. With white, fuzzy mould, tinged with green, the flavour effect is minimal, and the mould can be safely cut away. Black or grey mould is less desirable, and more cheese should be removed to ensure that any impacted cheese is discarded. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
To avoid mouldy cheese, it is important to store cheese properly. Wrap it in special cheese paper or parchment paper, label it with the type of cheese and the date, and store it in the crisper drawer of your refrigerator, which will have consistent temperature and humidity. A dedicated wine fridge is also a good option as the temperatures are less cold, which is better for cheese.
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Frequently asked questions
No, it is not safe to eat moldy cheese. Mold is a sign of food spoilage and can cause food poisoning and other adverse health effects. Harder, aged cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting away the molded area, but soft cheeses like ricotta, mascarpone, and chèvre should be discarded.
To prevent cheese from molding, 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 will have a consistent temperature and humidity.
Yes, black or gray mold, such as Aspergillus niger, is less desirable and can be dangerous. Cut away a larger portion of the cheese to remove any areas that might be impacted by this type of mold.
