Andy Montoya
While mold is what makes cheese taste so good, it can be a concern when it starts to spread on cheese in your fridge. In general, moldy cheese will not be toxic, but it will have changed in flavour, and probably not for the better. Harder, aged cheeses like cheddar or parmesan can have the mold scraped off, but fresh, soft cheeses like mozzarella, ricotta, mascarpone, or chèvre should be discarded since the damp environment means the mold has likely penetrated deep into the cheese. If you do accidentally eat some moldy cheese, there is no need to panic. Your immune system should be able to handle it, and your stomach acid will kill the spores in the mold.
| Characteristics | Values |
|---|---|
| Impact on health | Unlikely to cause any health problems |
| Impact on taste | May change the flavor of the cheese |
| Action | Cut off the moldy part or discard the cheese |
| Prevention | Store cheese properly and consume within a reasonable time frame |
Explore related products
What You'll Learn
It's unlikely to be dangerous, but it might taste bad
It's unlikely that eating moldy mozzarella will be dangerous for your health, but it might not taste very good. While mold is what makes cheese, well, cheese, not all mold is created equal. Fresh cheeses like mozzarella, ricotta, and queso fresco are meant to be consumed shortly after they're made and can quickly become invaded by mold. If you see visible mold on these types of cheeses, it's best to throw them out, as the mold will likely have altered the flavor of the cheese.
That being said, you probably don't have to worry about getting sick from eating a small amount of moldy mozzarella. Your stomach acid is powerful enough to kill any mold spores, and in most cases, the mold won't cause any health issues. However, it's important to note that the moldy cheese won't taste the same as fresh mozzarella, and the flavor may be unpleasant.
When it comes to harder, aged cheeses like cheddar or Parmesan, the mold can usually be scraped off without affecting the taste too much. These drier cheeses are less susceptible to mold growth, as microorganisms prefer wetter environments. However, fresh, moist cheeses like mozzarella provide an ideal environment for mold to thrive and spread quickly.
To prevent your cheese from molding, proper storage is key. Wrap your cheese in special cheese paper or parchment paper and store it in the crisper drawer of your refrigerator. Consume fresh cheeses within a reasonable timeframe, as they are more prone to spoilage. If you notice visible mold on your mozzarella, it's best to discard it to avoid an unpleasant taste, even if it's unlikely to harm your health.
So, while moldy mozzarella probably won't harm you, it's not the tastiest option. It's best to stick with fresh, properly stored cheese to ensure the best flavor and quality.
The Parmesan Cheese Grate Debate: Is It Healthy?
You may want to see also
Fresh mozzarella should be discarded if mouldy
Fresh mozzarella is a soft, wet, and highly perishable cheese. It is meant to be consumed shortly after it is made. If you see visible mold on fresh mozzarella, it is recommended to discard it. While it will not make you sick, the mold will likely have changed the flavor of the cheese, and probably not for the better.
Fresh mozzarella is different from harder, aged cheeses like cheddar or parmesan, where the mold can be safely scraped or cut away. Harder cheeses have a dry environment that slows down the growth of microorganisms, so mold roots will barely penetrate the surface. On the other hand, fresh mozzarella's moist environment allows mold to penetrate deep into the cheese, negatively impacting its flavor.
If you want to avoid the mold issue altogether, opt for long-aged, hard cheeses like Parmesan, pecorino, aged Gouda, or older cheddars. Cheeses that age for 18 months or longer are the least likely to mold.
To prevent mold from growing on your fresh mozzarella, proper storage is key. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer, which provides consistent temperature and humidity. If you have a wine fridge, you can store cheese there, as the slightly higher temperature is actually better for the cheese.
Remember, while mold plays an integral role in the cheesemaking process, contributing to flavor and texture, the mold that grows on cheese that's been forgotten in the fridge is a different story. It will likely compromise the taste of your cheese, so it's best to cut off any moldy parts or discard the cheese entirely if it's fresh mozzarella.
Spotting Bad Parmesan Reggiano Cheese: What to Look For
You may want to see also
Harder cheeses are less penetrable by mould
It is important to note that mould is an integral part of the cheese-making process. In fact, in many ways, cheese is mould. However, this does not mean that all moulds are good to eat. Moulds that are a part of the cheese-making process are essential to the flavour and texture of the finished cheese, but mould that grows on cheese later could compromise it. While it may not taste bad, it will probably not taste the way it was intended to.
Mould has roots that grow like a houseplant, with tendrils that go deep into the cheese. These roots thrive in wet environments and are less active in dry ones. Harder, drier cheeses, such as Parmesan or aged Cheddar, are less penetrable by mould. Therefore, if a hard cheese gets mouldy, you can simply scrape the mould off and consume the rest of the cheese.
On the other hand, mould can penetrate deeper into semi-soft cheeses like Havarti or mild Cheddar. For these cheeses, it is recommended to cut off about an inch around and below the mould spot. Fresh, soft cheeses like mozzarella, ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely penetrated deep into the cheese. While not toxic, the mould will negatively impact the flavour.
In general, storing cheeses properly and consuming them within a reasonable timeframe is the best way to prevent mould from growing on your cheese.
Cheese and Diarrhea: What You Need to Know
You may want to see also
Explore related products
How to store cheese to avoid mould
While mould is a natural part of the cheese-making process, you don't want it growing all over that chunk of cheese you forgot about in the fridge. Not only will it compromise the taste, but it can also be harmful to your health.
To avoid mould, it's important to store cheese properly. The worst way to store cheese is in plastic wrap. Cheese is mostly oil and fat, so after a few days, it will start to take on the flavour of the plastic. If you wrap your cheese too loosely, however, it will dry out.
Instead, store cheese in wax or parchment paper, then add a layer of aluminium foil or plastic wrap. Soft cheeses like mozzarella, ricotta, and chèvre are much fresher than their aged counterparts and can spoil quickly if they don't have preservatives. Keep these sealed in their original containers.
Hard cheeses like Parmesan should be tightly wrapped in paper, then loosely wrapped in plastic. Semi-hard to semi-soft cheeses such as cheddar, gouda, Swiss, and fontina can be wrapped loosely in paper, then loosely in plastic wrap. Soft ripened cheeses like brie should be wrapped loosely in paper, then placed in a partially sealed plastic bag or small airtight container with a cracked lid.
Buy cheese in small quantities so you only have to store it for a few days. Ideally, cheese should be kept between 35 and 45 degrees Fahrenheit, in the vegetable drawer or on a bottom shelf.
Cheese and Hamsters: A Healthy Mix?
You may want to see also
How to remove mould from cheese
While mould is a key part of the cheesemaking process, contributing to the flavour and texture of the final product, the mould that grows on cheese that's been forgotten in the fridge is a different story. This type of mould may compromise the cheese, altering its taste and texture in an undesirable way.
If you spot mould on your cheese, the first step is to assess the extent of the mould growth. If it's limited to a small area, you can simply scrape it off using a small paring knife. This method, known as "facing," leaves behind edible cheese, though it's important to taste it to ensure it hasn't gone bad. Facing your cheese may become a semi-regular task if you don't keep a close eye on your cheese stash!
However, if the mould has extensively penetrated the cheese, it's best to discard the entire chunk. This is especially true for fresh, moist cheeses like mozzarella, ricotta, cream cheese, and chèvre. The mould in these cases can significantly alter the flavour, and not for the better.
To prevent mould from taking over your cheese, proper storage is key. While different cheeses have varying storage requirements, following general best practices can help extend the lifespan of your cheese and delay the onset of mould.
Keep Cheese Fresh: Seal and Store Right
You may want to see also
Frequently asked questions
No, it is not going to kill you, but it's best to throw it away. The mold will likely have changed the flavor of the cheese, and probably not for the better.
Fresh, soft cheeses like mozzarella provide a damp environment that allows mold to penetrate deep into the cheese. While not toxic, the mold will negatively impact the flavor.
Don't panic. It is very unlikely to cause any problems. Your immune system and stomach acid should be able to handle it.
