Frederic Melton
We've all been there: you pull out a block of cheese from the fridge, only to find it's grown a thick coat of fuzzy mould. But does that mean you have to throw it away? The answer depends on a few factors, including the type of cheese and the type of mould. In general, harder, aged cheeses like Parmesan or aged Cheddar can have the mould cut or scraped off and still be safely eaten. Soft cheeses like ricotta, mascarpone, or chèvre, on the other hand, should be discarded if mouldy, as the spores can easily penetrate and contaminate the entire product. While mould is an integral part of the cheesemaking process, adding to flavour and texture, mould that grows on cheese later can compromise its taste.
| Characteristics | Values |
|---|---|
| Mould on cheese an indicator of spoilage? | Not always. |
| What to do with mouldy cheese? | Cut off at least 1 inch (2.5 cm) around and below the mould. |
| Mould on fresh cheese | Should be thrown out. |
| Mould on hard cheese | Can be cut around the mould. |
| Mould on soft cheese | Should be thrown out. |
| Mould on shredded, crumbled, or sliced cheese | Should be thrown out. |
| Mould on cheese dangerous? | Not usually, but can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning. |
| How to prevent mould on cheese? | Store cheese properly and eat it within a reasonable time frame. |
| Types of mould on cheese | White, green, black, blue, or grey. |
| Appearance of mould on cheese | Fuzzy growth. |
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What You'll Learn
Mould on cheese: when to throw it out
Mould is a type of fungus that produces spores, and it can be found everywhere in the environment, including your refrigerator. While mould on food usually indicates spoilage, this is not always the case with cheese. Cheese is often made with mould, which creates distinct flavours and textures by breaking down proteins and sugars in the milk. Therefore, the presence of mould on cheese is not always a reason to discard it.
Hard, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped or cut away. White, fuzzy mould, tinged with green, will have a minimal impact on flavour, and the cheese can be safely consumed after removing the mould. Black or grey mould is less desirable and may affect the taste, so it is recommended to cut away more generously to ensure any affected cheese is removed. If the cheese smells of ammonia or is both mouldy and wet, it should be discarded.
Soft cheeses, such as Brie or Camembert, with a thick coating of white mould, should have at least a quarter of an inch cut away from any surface where mould is visible. Fresh soft cheeses, such as ricotta, mascarpone, or chèvre, should be discarded if mould appears, as the spores likely penetrate deep into the cheese, negatively impacting flavour and potentially carrying harmful bacteria.
To prevent mould from growing on cheese, it is essential to store it properly. Wrap the cheese in special cheese paper or parchment paper and label it with the type of cheese and the purchase date. Store it in the crisper drawer of your refrigerator to maintain consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is better for the cheese. Long-aged, hard cheeses like Parmesan, pecorino, and aged Gouda are the least likely to develop mould.
In summary, while some mould on cheese can be safely consumed after removal, it is important to consider the type of cheese and the extent of mould growth. Soft cheeses and fresh cheeses are more susceptible to mould penetration and should be discarded if mould is present. Proper storage can help prevent mould growth and maintain the quality of your cheese.
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How to prevent mould on cheese
Mouldy cheese is generally safe to eat if you cut off the mouldy part, although it may not taste as good. However, there are several ways to prevent mould from growing on your cheese.
Firstly, it is important to store cheese properly. Cheese should be wrapped in special cheese paper, parchment paper, or waxed paper, and then placed in a bag or sealed container. Plastic wrap should be avoided, as it can cause the cheese to take on a plastic flavour and smell. However, plastic wrap can be useful when handling the cheese, as touching cheese with your hands can encourage mould. It is also important to label the cheese with the type and date it was wrapped, and to store it in the fridge at the proper temperature. A wine fridge is ideal, as the temperature is less cold and better for cheese.
Another way to prevent mould is to buy long-aged, hard cheeses such as Parmesan, pecorino, aged Cheddar, or aged Gouda. Cheeses that age for 18 months or longer are the least likely to mould. Freezing cheese is also an effective way to prevent mould, although it may alter the texture. To freeze cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a resealable plastic bag with as much air removed as possible.
Finally, it is important to keep cheese fresh. This can be done by changing the packing solution on fresh cheeses if it becomes contaminated, using clean utensils, and buying cheese in small quantities so that it can be consumed quickly.
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How to remove mould from cheese
While mould is what makes cheese "cheesy", it is not always desirable to have mould on your cheese. If you find mould on your cheese, the first thing to do is assess what type of cheese it is and how much mould there is.
If it is a fresh soft cheese such as ricotta, mascarpone, or chèvre, it should be discarded as the mould will have likely penetrated deep into the cheese and negatively impacted the flavour. If it is a soft cheese like Brie or Camembert, cut at least a quarter of an inch away from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped or cut to remove the mould. If there is black or grey mould, cut away more of the cheese to ensure that none of the affected parts remain. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
If you want to avoid mouldy cheese, opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged Gouda. These cheeses are the least likely to get mouldy. To prevent mould, store cheese in special cheese paper or parchment paper in the crisper drawer, which will have a consistent temperature and humidity. Alternatively, a wine fridge can be used to store cheese as the temperatures are less cold, which is better for the cheese.
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What mould is safe to eat?
Mouldy cheese, like all other mouldy foods, should be discarded. However, some types of mould are used to produce certain foods, including some cheeses. For example, the strains used to make blue cheese are safe to eat because they cannot produce harmful mycotoxins. The conditions in which they live inside the cheese are not suitable for the production of mycotoxins. Other safe moulds are koji moulds, including Aspergillus oryzae, which are used to ferment soybeans to make soy sauce. They are also used to make vinegar and fermented beverages, including the Japanese drink sake.
It's important to note that even though some moulds are added to particular foods during production, these moulds can still spoil other products. For example, Penicillium roqueforti is used to make blue cheese, but it will cause spoilage if it grows in fresh or grated cheese.
Mould is a type of fungus that forms multicellular, thread-like structures. It’s usually visible to the human eye when it grows on food, and it changes a food’s appearance. The food may become soft and change colour, while the mould itself can be fluffy, fuzzy, or dusty. It produces spores that give it its colour, which is typically green, white, black, or grey. Mouldy food also tastes quite distinctive, a bit like wet dirt. Likewise, mouldy food may smell "off".
While most moulds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Moulds also tolerate salt and sugar better than most other food invaders. Therefore, moulds can grow in refrigerated jams and jelly and on cured, salty meats like ham, bacon, salami, and bologna.
Some moulds cause allergic reactions and respiratory problems. A few moulds, in the right conditions, produce "mycotoxins", poisonous substances that can make people sick. Mycotoxin levels are tightly regulated, and exposure to small amounts likely won’t harm healthy individuals. However, mycotoxins only form when mould has reached maturity. By that time, you’ve probably thrown the food away. That said, you should avoid mouldy foods as much as possible, especially if you have a respiratory allergy to mould.
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How does mould impact the taste of cheese?
Mould plays a significant role in the cheesemaking process, with specific types of mould used to develop the unique flavours and textures of different cheeses. However, when mould appears on cheese, it can impact the taste, and the question of whether to cut it off or discard the cheese arises.
The impact of mould on the taste of cheese depends on several factors, including the type of cheese, the type of mould, and the extent of mould growth. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould appears, as the damp environment allows mould to penetrate deep into the cheese, altering its flavour. Harder, aged cheeses like Cheddar or Parmesan can have surface mould scraped or cut away, with minimal impact on taste. The flavour effect of white, fuzzy mould tinged with green is usually negligible, while black or grey mould may require more extensive removal to prevent any off-flavours.
When assessing mouldy cheese, it is essential to consider the type of mould. The common moulds used in cheesemaking, such as Penicillium roqueforti, P. glaucum, and P. candidum, contribute to the desired flavour profile. However, mould that grows on cheese in storage may be different and can negatively impact taste. Red and yellow moulds are generally advised against, while greys, blues, and whites can often be cut away without significantly affecting flavour.
The extent of mould growth also determines its impact on taste. Surface mould can usually be safely removed, but if the mould has penetrated deeper into the cheese, it may alter the taste significantly. Additionally, mould can produce a sour or "off" odour, further impacting the sensory experience. Proper storage and timely consumption of cheese are crucial to preventing mould growth and maintaining the desired flavour profile.
While mould can impact the taste of cheese, it is important to note that it rarely causes illness. Stomach acids are effective in killing mould spores, and proper handling and storage of cheese can minimise potential health risks. However, mould can carry harmful bacteria, so it is always recommended to exercise caution and discard mouldy cheese if in doubt.
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Frequently asked questions
Mould on cheese is not always an indicator of spoilage. The mould used to produce certain varieties of cheese is different from the mould that sprouts on old cheese and bread. However, mould can affect the flavour of your cheese, and not in a good way.
The most common types of mould used to make cheese include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These moulds create blue veins in the cheese or a thick, white rind on the outside. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away.
Fresh soft cheeses like ricotta, mascarpone, chèvre, and similar varieties should be discarded since the mould has likely penetrated deep into the cheese. Other types of mould to avoid include black or dark black-grey mould, red mould, and anything too actively yellow.
To prevent mould from growing on your cheese, store it properly. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge. Consume the cheese within a reasonable timeframe.
