Andy Montoya
We've all been there: you pull out a hunk of cheese from the fridge and spot a fuzzy layer of mould. But is it safe to eat? Well, it depends. While most moulds on cheese aren't dangerous, they can negatively impact flavour and texture. Fresh soft cheeses like ricotta and mascarpone should be discarded, while mould can be cut off the surface of harder cheeses like cheddar or parmesan. Blue moulds, commonly found in blue cheese, are safe to eat and contribute to the unique flavour and texture of the cheese. Ultimately, while some mouldy cheeses can be safely consumed, it's important to assess the type of cheese and the extent of mould growth to ensure food safety and a pleasant dining experience.
| Characteristics | Values |
|---|---|
| Safety | Mouldy cheese is generally safe to consume, but it may negatively impact the flavour. |
| Prevention | Store cheese in the crisper drawer or a wine fridge to prevent mould. |
| Mould Types | White, blue, black, and grey moulds are common. Blue moulds like Penicillium roqueforti and Penicillium glaucum are safe to consume. Black-grey mould, Aspergillus niger, may be harmful. |
| Consumption | Cut away mould from semi-hard and hard cheeses. Discard soft cheeses with mould. |
Explore related products
What You'll Learn
Mouldy cheese is rarely dangerous to health
That being said, there are exceptions. Fresh cheeses like mozzarella, ricotta, mascarpone, and chèvre, which are meant to be consumed shortly after they are made, should be discarded if mould appears, as the damp environment means that the mould has likely penetrated deep into the cheese and negatively impacted its flavour.
For soft cheeses like Brie or Port Salut, cut away about 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.
If you want to avoid the mould issue altogether, opt for 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.
To prevent cheese from moulding, store it properly and eat it within a reasonable timeframe. Wrap the cheese in special cheese paper or a layer of parchment paper and store it in your crisper drawer, which will have a consistent temperature and humidity. Alternatively, if you have a dedicated wine fridge, you can store cheese there, where the warmer temperatures are actually better for the cheese.
Healthy Cheeses: What's Good and What's Not
You may want to see also
Fresh soft cheeses with mould should be discarded
While mould is an integral part of the cheesemaking process, not all moulds are created equal. Some moulds on cheese are safe to eat, while others can negatively impact flavour or even be toxic.
Harder, aged cheeses like aged cheddar or parmesan can simply have the mould scraped away. This is because the mould is unlikely to have penetrated as deeply into the cheese.
White, fuzzy mould tinged with green is generally safe to cut away. Black or grey mould is less desirable and more of the cheese around it should be removed to ensure none of the mould remains.
To avoid mouldy cheese, it's important to store cheese properly and eat it within a reasonable timeframe. Cheese can be stored in the crisper drawer of a refrigerator or, if available, a dedicated wine fridge, which has less cold temperatures that are better for cheese.
Overall, while some mouldy cheeses can be safely consumed, fresh soft mouldy cheeses should be discarded due to the potential for negative flavour impacts.
Bongards Cheese: Healthy or Harmful?
You may want to see also
Harder, aged cheeses can be salvaged by scraping off the mould
While mouldy cheese may be off-putting, it is rarely dangerous. In fact, mould is an integral part of what makes cheese so delicious. The mould, bacteria, and other microorganisms that grow on cheese break down proteins and fats, creating a wide range of flavourful compounds. This is why cheese gets better with age—its flavour and texture can change for the better as it matures.
However, not all moulds are created equal. Some moulds, like those that grow on fresh cheeses like mozzarella, ricotta, and queso fresco, can render the entire cheese inedible. This is because the damp environment allows the mould to penetrate deep into the cheese, negatively impacting its flavour. The same goes for soft cheeses like Brie or Camembert; if they're covered in mould, it's best to throw them out.
But fear not, cheese lovers! Harder, aged cheeses like Cheddar, Parmesan, pecorino, Gouda, and the like can be salvaged by simply scraping off the mould. These cheeses have low moisture content, so the mould is unlikely to have penetrated too deeply. Just be sure to assess the type of mould and the extent of its growth before deciding to salvage the cheese. If the cheese is covered in thick, green fur, it's probably best to let it go. Black or grey mould, as well as mould accompanied by a wet texture or ammonia smell, should also be discarded.
To prevent your cheese from moulding, proper storage is key. Wrap your cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge. Buying long-aged, hard cheeses will also reduce the likelihood of mould. And remember, a little bit of mould is usually nothing to worry about. Your stomach acid is powerful enough to kill any mould spores, so you're unlikely to get sick from a small amount of mouldy cheese.
Cheese Mold: Healthy or Harmful?
You may want to see also
Explore related products
Mould can negatively impact the flavour of cheese
While mould is an integral part of the cheesemaking process, mould that grows on cheese later can negatively impact its flavour. Mouldy cheese, like all mouldy foods, should be discarded. However, it is possible to cut off the mouldy part of the cheese and eat the rest, depending on the type of cheese and the type of mould.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded because the damp environment means that the mould has likely penetrated deep into the cheese. While not toxic, it will have negatively affected the flavour. Soft cheeses like Brie or Port Salut can be salvaged by cutting off about a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
White, fuzzy mould tinged with green has a minimal effect on flavour and can be cut away without incident. Black or grey mould is less desirable and more of the cheese should be cut away to remove any parts that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
The moulds used in the cheesemaking process, such as Penicillium roqueforti and Penicillium glaucum, are carefully chosen to create a unique flavour and texture. They accelerate proteolysis, the breakdown of proteins, and lipolysis, the breakdown of fats, resulting in a creamy texture and a tangy, spicy, sharp flavour. However, mould that grows on cheese later may not have the same desirable effects on flavour and texture.
Dairylea Cheese Spread: Healthy or Unhealthy?
You may want to see also
Proper storage can prevent cheese from moulding
While mould is integral to the flavour and texture of many cheeses, mould that grows on cheese forgotten at the back of the fridge may compromise its taste. Proper storage can prevent cheese from moulding and help retain its flavour.
Cheese is a breeding ground for bacteria and mould. The moment cheese is cut and exposed to air and moisture, the mould clock starts ticking. Typically, an opened block of cheese can last in your fridge from four to eight weeks. However, storing cheese properly can extend its shelf life by up to three times.
To prevent mould from growing on your cheese, wrap it in wax or parchment paper, then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from drying out. Alternatively, you can use cheese paper or cheese bags, which are made from a porous two-ply material that protects the cheese from air exposure while allowing it to breathe.
If you are storing a fresh block of cheese, you can also try this simple hack: take a clean paper towel, dip it in white vinegar to dampen it (wringing out any excess), and wrap the vinegar-soaked towel around the block of cheese. Then, transfer it to a zip-top bag or airtight container and store it in your fridge. The vinegar will stop bacteria from growing on the surface while keeping the cheese at the right level of humidity.
To avoid the mould issue altogether, stick with 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.
Healthy Cheeses: Nutritional Benefits and Smart Choices
You may want to see also
Frequently asked questions
It depends on the type of cheese and the type of mould. Soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy, as the mould will have likely penetrated deep into the cheese. For soft cheeses like Brie or Port Salut, cut away about a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away.
Cheese is, in many ways, made from mould. Mould, bacteria, and other microorganisms feed on the proteins and sugars in milk, transforming them into a wide range of flavourful compounds.
Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away. Black or grey mould is also less desirable and should be cut away from the cheese.
Store cheese properly and eat it within a reasonable time frame to prevent mould from growing. Cheese can be stored in parchment paper or cheese paper in the crisper drawer of a refrigerator, or in a wine fridge, where the temperatures are less cold. Harder, long-aged cheeses like Parmesan, pecorino, and aged Gouda are the least likely to mould.
