Kamil Perry
Swiss cheese is a soft cheese with small holes, also known as 'eyes'. It is made by adding bacteria to milk and then allowing it to separate into curds and whey. The curds are then cut and heated before being placed in a mould to form the cheese's shape. The cheese is then soaked in a brine solution and left to age, during which time mould may form. While some moulds on cheese are safe to consume, it is generally recommended to cut off at least one inch beneath the mould or discard the cheese entirely if it is soft, such as Swiss cheese, as the mould can penetrate deeper and negatively impact flavour and safety.
| Characteristics | Values |
|---|---|
| Can you cut off the mould? | Yes, but only if it is a hard cheese. |
| How much to cut off? | At least one inch beneath the mould. |
| Soft cheeses with mould | Throw away. |
| Hard cheeses with mould | Scrape off the mould. |
| Mouldy cheese that smells of ammonia | Discard. |
| Mouldy cheese that is wet | Discard. |
| Mouldy cheese that is dry | Cut off the mould and consume. |
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What You'll Learn
- Swiss cheese is a soft cheese, so it's likely to be full of mycelium
- Hard cheeses can be salvaged by cutting off the mould and a bit underneath
- Swiss cheese is porous and oily, so mould can spread throughout
- Swiss cheese is not meant to have mould, so it should be discarded if mouldy
- Most mould on cheese is not toxic and won't hurt you
Swiss cheese is a soft cheese, so it's likely to be full of mycelium
Swiss cheese is a soft cheese, and as such, it is likely to be full of mycelium if mould is present. Mycelium is a network of fungal strands that are invisible to the naked eye and can permeate the cheese. The moisture in soft cheeses allows the mycelium to grow and spread, and the toxins released by the mould can impact the flavour of the cheese. Therefore, it is generally recommended to discard soft cheeses with mould on them, rather than attempting to cut away the mouldy parts.
While it is uncommon for mould on cheese to present a health concern, it can compromise the taste of the cheese. The mould-affected parts will not taste as they are supposed to, and the cheese may be unsafe to consume. However, it is important to note that most moulds are not harmful and will be killed by stomach acid if ingested.
Hard cheeses, such as cheddar, Manchego, Parmigiano Reggiano, and Swiss cheese, can be salvaged if they have mould growth. The lack of moisture in these cheeses prevents the mycelium from penetrating deeply, and the mould can be scraped off. However, it is essential to assess the type of mould present, as certain types, such as black or grey mould, may indicate a higher risk of toxins and should be discarded.
To prevent mould from growing on cheese, proper storage is essential. Cheese should be wrapped in special cheese paper or parchment paper or stored in a wine fridge to maintain consistent temperature and humidity. Additionally, consuming cheese within a reasonable timeframe can help reduce the chances of mould growth.
In summary, Swiss cheese, being a soft cheese, is likely to be full of mycelium if mould is present, and it is recommended to discard it rather than attempt to remove the mould. Hard cheeses are more suitable for mould removal due to their lower moisture content, which inhibits the growth of mycelium. Proper storage and timely consumption of Swiss cheese can help prevent mould growth and maintain its quality.
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Hard cheeses can be salvaged by cutting off the mould and a bit underneath
It is true that hard cheeses can be salvaged by cutting off the mould and a bit underneath. However, it is important to note that this does not apply to all cheeses. For example, soft cheeses like Swiss cheese, cream cheese, ricotta, cottage cheese, mascarpone, and goat cheese are more susceptible to mould growth and should be discarded if mould is present.
Hard, salty cheeses like Parmesan or a crumbly, long-aged cheddar are less prone to mould because they provide a less favourable environment for microorganisms to thrive. The dry nature of these hard cheeses inhibits the growth of mould roots, which cannot penetrate as deeply into the cheese.
On the other hand, soft cheeses have a higher moisture content, which allows mould to grow and spread more easily. As a result, it is not safe to attempt to salvage soft cheeses by cutting off the mouldy portions.
When dealing with mouldy hard cheese, it is recommended to cut off at least one inch around and below the mouldy spot to ensure the removal of any mould roots and prevent cross-contamination. It is also important to use a clean, sharp knife and to avoid touching the mould with the knife. After cutting away the mouldy parts, treat the remaining cheese as a fresh block by resealing it tightly to prevent further mould growth.
Additionally, proper storage practices can help prevent mould growth in the first place. To minimise exposure to air, tightly wrap cheese in an airtight material, such as plastic wrap. This is especially important for harder cheeses, which can dry out more quickly than softer varieties.
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Swiss cheese is porous and oily, so mould can spread throughout
Swiss cheese is a soft cheese, and its small slices are porous and oily. This means that mould can spread throughout the cheese. While it is true that mould is what makes cheese, well, cheese, mouldy cheese is not always safe to eat. If you see any type of mould growing on a cheese that you know is not supposed to be there, you shouldn't eat that area.
Moulds that don't belong will be immediately apparent on most items. Think of blue spots or discolouration that appears on uniformly coloured cheeses like Swiss or mozzarella, or any growth that wasn't there when you purchased it. If you see mould on soft cheeses like Swiss cheese, you should throw it away. This is because the damp environment means that the mould has likely penetrated deep into the cheese and, while not toxic, will have negatively impacted the flavour.
However, it is important to note that most of the time, mould on cheese will not make you sick. Your stomach acid is powerful enough to kill the spores in the mould before you feel any impact. That being said, it is still recommended to store cheeses properly and eat them within a reasonable time frame to prevent mould from growing.
If you do find mould on a hard cheese like cheddar or Parmesan, you can simply scrape or cut the mould away. This is because the mould's mycelium cannot penetrate very deep into hard cheeses, and toxins produced by the mould do not diffuse beyond due to the lack of moisture.
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Swiss cheese is not meant to have mould, so it should be discarded if mouldy
Swiss cheese is not meant to have mould, so if you see any, it should be discarded. While it is true that mould is used in the production of many types of cheese, and some cheeses are meant to have mould, Swiss cheese is not one of them. Swiss cheese is a soft cheese, and soft cheeses are particularly susceptible to mould because they are moist, which allows the mould to grow and spread more easily.
Mould on Swiss cheese is likely to be more than just surface mould. While it may be tempting to cut off the visibly mouldy part of the cheese and eat the rest, this is not advisable with Swiss cheese. This is because the mould you can see is just the tip of the iceberg, and there is likely to be a network of fungal strands that you cannot see permeating the cheese. Therefore, even if you cut off the visibly mouldy part, you may still be consuming mould and the toxins it produces.
Food safety professors advise that only hard cheeses, such as cheddar, Manchego, Parmigiano Reggiano, and Swiss, can be salvaged if they have mould growth. This is because the mould's mycelium cannot penetrate very deep into hard cheeses, and the toxins produced by the mould do not spread beyond the mouldy area due to the lack of moisture. In contrast, soft cheeses like Swiss cheese have a higher moisture content, which allows the mould to grow and spread more easily.
While it is rare for mould on cheese to present a health concern, it can still be unpleasant to consume. The mould-affected part of the cheese will not taste the way it is supposed to, and you may end up ingesting unwanted toxins. Therefore, if you see mould on your Swiss cheese, it is best to discard it and buy a fresh pack.
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Most mould on cheese is not toxic and won't hurt you
Swiss cheese is made with bacteria and mould, which give it its distinctive texture and flavour. The mould Penicillium roqueforti, for example, produces green or blue mould, while Camembert uses Penicillium camberti, which is a white mould.
Mould is a type of microorganism that is present in most cheeses. It is created when bacteria, mould, and other microorganisms feed on the proteins and sugars in milk. This process results in the formation of a wide range of flavour compounds. While mould is a key ingredient in the cheesemaking process, it can also grow on cheese over time, especially if it is not stored properly.
When mould appears on Swiss cheese, it is generally advised to discard the entire product. This is because Swiss cheese is a soft cheese, and the mould can quickly spread throughout the cheese. In contrast, harder cheeses like cheddar or Parmesan can simply have the mould scraped or cut off, as the mould has not penetrated as deeply.
While it is not recommended to consume mouldy cheese, it is important to note that most mould on cheese is not toxic and is unlikely to cause harm. The stomach's acidic environment can kill mould spores, preventing them from causing any negative health effects. However, mould can affect the flavour of the cheese, so it is advisable to cut off or scrape away the mouldy portion to improve the taste.
To summarise, while Swiss cheese may be made with mould, it is important to monitor the growth of any additional mould. Most mould on cheese is not toxic and will not cause harm, but it can impact the flavour. Therefore, it is recommended to cut off or scrape away any mould that appears on Swiss cheese to improve its taste. Proper storage, such as wrapping the cheese in parchment paper and storing it in a crisper drawer or wine fridge, can also help prevent mould growth.
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Frequently asked questions
It is not safe to eat Swiss cheese with mold on it. While it is rare for mold on cheese to present a health concern, soft cheeses like Swiss are more prone to being riddled with mycelium, which is a network of fungal strands. Therefore, it is best to discard Swiss cheese with mold on it.
Swiss cheese is not made with mold. However, like all cheese, microorganisms like mold are what give Swiss cheese its distinct deliciousness and texture.
To prevent Swiss cheese from molding, it is best to store it properly. Wrap the cheese in special cheese paper or in a layer of parchment paper. Label with the type of cheese and the day you bought it. Store in your crisper drawer, which will have consistent temperature and humidity.
