Kamil Perry
We've all been there: you find a hunk of cheese in the fridge, and it's sporting a fuzzy mold. But is it safe to eat? Well, that depends. While some cheeses are made with mold as part of the cheesemaking process, other molds can be harmful, carrying bacteria and mycotoxins that may cause food poisoning, immune deficiency, and even cancer. So, while it may be tempting to cut off the moldy part and eat the rest, it's important to be cautious. The best way to minimize the risk of mycotoxin exposure is to avoid eating moldy food altogether and practice safe food storage.
| Characteristics | Values |
|---|---|
| Should rotten cheese be consumed? | It is generally advised to not consume rotten cheese. However, in the case of hard cheeses, such as Parmesan, Colby, Swiss, and Cheddar, it is possible to cut off at least 1 inch (2.5 cm) around and below the mold and consume the rest. |
| Reasons to avoid rotten cheese | - Potential health risks: upset stomach, allergic reactions, foodborne illness, respiratory issues, immune deficiency, and in rare cases, hospitalization or severe health issues. |
- Compromised taste and texture: The mold-affected part may not taste as intended and may have a bad taste. | | Reasons for the occurrence of rotten cheese | - Moisture: Mold thrives in moist environments, and cheese is a food with high moisture content.
- Oxygen: Mold also requires oxygen to grow.
- Poor storage: Improper storage, such as exposure to air and inadequate refrigeration, can contribute to mold growth. | | Prevention and mitigation | - Proper storage: Refrigerate cheese at 34–38°F (1–3°C) and wrap tightly in plastic wrap to prevent mold spores from reaching the cheese.
- Discard moldy cheese: If unsure about the type of mold or the extent of spoilage, it is best to discard the cheese entirely. |
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What You'll Learn
It depends on the type of cheese
It is important to note that mould is a type of fungus that thrives in moist areas and produces spores. While some moulds are used in the production of certain types of cheese, such as blue cheese, other moulds can indicate spoilage and may be harmful to consume.
When it comes to rotten cheese, the safety of consuming it depends on the type of cheese and the type of mould present. In general, soft cheeses like cream cheese, cottage cheese, and ricotta are more susceptible to mould contamination and should be discarded if any signs of mould are present. On the other hand, hard cheeses like Parmesan, Colby, Swiss, and Cheddar can be salvaged by trimming the mouldy area, including at least 1 inch (2.5 cm) around and below the mould.
It is worth noting that even within the same type of cheese, different moulds can have varying effects. For example, the mould Penicillium camemberti is intentionally added to create the white mould surface on Camembert and Brie, contributing to their unique flavour and texture. However, other moulds, such as the dark black-grey mould Aspergillus niger, can be rare on cheese and may indicate spoilage.
Additionally, it is challenging to determine the safety of consuming mouldy cheese solely by its appearance. While some moulds may be harmless, others can produce harmful substances called mycotoxins, which can lead to allergic reactions, respiratory problems, food poisoning, immune deficiency, and even cancer. Therefore, if you are unsure about the type of mould on your cheese, it is recommended to discard it.
To minimise the risk of consuming rotten cheese, it is essential to practice proper food storage and handling. This includes storing cheese at the appropriate temperature, wrapping it tightly to prevent mould spores from reaching it, and regularly checking for any signs of spoilage, such as cracks, mould growth, or changes in texture or colour.
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How to identify bad cheese
It can be tricky to determine if cheese has gone bad, as it's a living thing with cultures or moulds that can continue to mature after you buy it. However, there are some key indicators to look out for to identify bad cheese.
Firstly, mould is a well-known sign of cheese spoilage. It's important to distinguish between voluntary and involuntary mould. Many blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould, so the presence of this mould is normal. If you spot mould other than Penicillium on a soft cheese, it's recommended to discard the entire cheese. For hard cheeses, you can cut out the mouldy section and the surrounding area, but only if the mould hasn't spread to the entire cheese.
Secondly, a change in colour can indicate that something has changed in the milk. A discolouration, along with a slimy or greasy texture, can be a sign of spoilage.
Thirdly, trust your senses, especially smell and taste. Cheese should only be stinky if it's supposed to be. If it smells like rancid milk, it's best to discard it. An ammonia smell can indicate that the cheese has been wrapped up too long, but it doesn't necessarily mean it has gone bad. If you're still unsure, a small nibble can help—if it's abnormally sour or off-tasting, it's past its prime.
Finally, it's important to store cheese properly and consume it within a reasonable timeframe. Soft cheeses, like cottage cheese, tend to go bad more rapidly because they are very moist, providing an ideal environment for harmful bacteria to take hold. Hard cheeses can last much longer—up to six months if unopened, and up to a month in the fridge after opening. To conserve your cheese for as long as possible, keep it in a dry place, such as under a glass bell, and consider wrapping it in cheese paper, wax paper, or parchment paper.
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The health effects of eating mouldy cheese
Mouldy cheese is a common problem, and it can be hard to know what to do when you find it. The general advice is that if you're not sure, throw it out. However, it is possible to salvage some mouldy cheeses by cutting off the mould and a little extra, and then eating the rest.
Mould is a type of fungus that thrives in moist, oxygenated environments and is transported by water, air, or insects. It is impossible to tell which type of mould is growing on your food by sight alone, and different types of mould have different health effects. Some moulds produce harmful substances called mycotoxins, which can cause allergic reactions, food poisoning, respiratory problems, immune deficiency, and even cancer. The health effects of eating mouldy cheese will depend on the type of mould that has grown on it, and whether or not it is harbouring harmful bacteria.
Some types of mould are used in the production of certain cheeses, such as Penicillium roqueforti, which is used to make blue cheeses like Roquefort and Gorgonzola, and Penicillium camemberti, which is used to make soft cheeses like Camembert and Brie. These types of mould are safe to eat and are added to the milk cultures during production. However, if these cheeses become mouldy due to spoilage, the new mould may not be safe to eat.
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How to prevent cheese from going mouldy
Mould spores can latch onto cheese through the air or water, and they grow in moist areas. To prevent cheese from going mouldy, it is important to store it properly.
Firstly, avoid storing cheese in plastic wrap. Cheese is mostly oil and fat, so it will eventually take on the flavour of the plastic. Plastic wrap also prevents the cheese from breathing, causing it to trap moisture and lose flavour. Instead, use cheese wrapping paper, parchment paper, or a cheese bag. These are porous, allowing the cheese to breathe while protecting it from unwanted air exposure. You can also surround the paper with aluminium foil to avoid using plastic. However, be careful not to wrap the cheese too loosely, or it will dry out.
Secondly, store the cheese separately from other foods in the refrigerator. Cheese easily absorbs other flavours, so putting it near other foods will affect its taste and quality. Ideally, keep the cheese in the refrigerator's cheese or vegetable drawer, at a temperature between 35 and 45 degrees Fahrenheit.
Thirdly, buy cheese in small quantities so that you only have to store it for a few days. This will help to ensure that it stays fresh. For soft cheeses, keep them sealed in their original containers.
Finally, for cheeses that sweat a lot, replace the wrapping paper each time you unwrap the cheese. Reused materials will not provide the same breathable seal.
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What to do if you've eaten mouldy cheese
Eating mouldy cheese may or may not be harmful to your health. In most cases, it is not safe to eat any type of mouldy food. However, the potential consequences vary widely, from no effect at all to serious illness or even death.
If you've eaten mouldy cheese, the best course of action depends on the type of cheese and the amount of mould consumed. If you ate a small amount of mould on a hard or semi-soft cheese, like cheddar or Swiss cheese, you probably don't need to worry. Your stomach acid is powerful enough to kill the mould spores, and you're unlikely to experience any negative effects. Simply discard the mouldy cheese, being careful not to contaminate other foods or utensils in the process.
However, if you consumed a significant amount of mould or ate mouldy soft cheese, the risks may be higher. Soft cheeses, such as cottage cheese, cream cheese, ricotta, mascarpone, or chèvre, should be discarded entirely if mould is present. The damp environment provides an ideal condition for mould to penetrate deep into the cheese. While it may not be toxic, it can negatively impact the flavour and increase the risk of foodborne illness.
If you experience any symptoms such as nausea, vomiting, diarrhoea, shortness of breath, or allergic reactions after eating mouldy cheese, seek medical advice. Call your healthcare provider immediately if you are concerned about a serious reaction.
To prevent mouldy cheese, follow proper storage practices. Store cheese in the refrigerator, wrapping it tightly in aluminium foil or wax paper, or using special cheese paper or parchment paper. Consume the cheese within a reasonable timeframe, and always inspect it for mould before eating.
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Frequently asked questions
No, it is not safe to eat rotten cheese. While it is rare for mould spores to spread beyond the surface of hard cheeses, soft cheeses should be thrown out at the first sign of mould, as spores can easily contaminate the entire product. If you're not sure what kind of mould it is, it's best to throw the cheese out.
The health effects of eating mouldy cheese vary. In the best-case scenario, nothing will happen. In the in-between scenario, you could have a moderate allergic reaction, contract a foodborne illness, or have respiratory issues. In the worst-case scenario, you could be hospitalized, put on dialysis, or even die.
Cheese should be refrigerated at 34-38°F (1-3°C) and wrapped tightly in plastic wrap to prevent mould spores from growing.
