Kamil Perry
It's a common dilemma: you pull out a block of cheese from the fridge and spot some fuzzy mold. So, is it safe to eat moldy cheese? The answer depends on a few factors, including the type of cheese and the extent of mold growth. In general, hard cheeses like Parmesan, Swiss, and aged Cheddar can be salvaged by cutting away the moldy part, as the spores are unlikely to have spread far beyond the surface. However, soft cheeses like ricotta, cream cheese, and Brie are more susceptible to mold and should be discarded if mold is present. While most mold on cheese is not toxic, it can affect the flavor and carry bacteria that may cause food poisoning or other adverse health issues. Proper storage techniques, such as wrapping cheese tightly and maintaining a cool temperature, can help prevent mold growth and reduce the risk of contamination.
Is the mouldy cheddar cheese harmful?
| Characteristics | Values |
|---|---|
| Is it safe to eat mouldy cheese? | In most cases, it is safe to eat mouldy cheese. |
| How to salvage mouldy cheese? | Hard or semi-soft cheeses like Cheddar can be consumed by cutting off at least 1 inch around and below the mouldy part. |
| What type of mould is harmful? | Black or dark black-grey mould is harmful. |
| What are the harmful effects of mould? | Mould can carry harmful bacteria like E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning, immune deficiency, and even cancer. |
| How to prevent mould growth? | Proper storing techniques like wrapping cheese in plastic wrap and maintaining the refrigerator temperature between 34-38°F (1-3°C) can prevent mould growth. |
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What You'll Learn
Is it safe to eat mouldy Cheddar cheese?
Mouldy cheese can be a tricky business. On the one hand, cheese is a type of mould in itself, and many of the moulds involved in cheesemaking are perfectly safe and delicious. On the other hand, some moulds can be harmful, and it can be difficult to know when to cut off the mouldy part and eat the rest and when to throw the whole cheese away.
The general consensus is that harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped or cut off and be safely eaten. This is because microorganisms that cause mould thrive in wet environments and are less active in dry, hard cheeses. So, while mould may be unsightly, it is unlikely to have penetrated far into the cheese.
However, it is important to note that the mould-affected part of the cheese will not taste the same as intended. It may be unappetizing, but it is unlikely to be dangerous. When cutting mould off any cheese, it is important to cut a few millimetres beyond the mould's surface to ensure that none of the roots remain, which may be more easily done with a knife rather than a scraper.
Softer cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy, as the damp environment means the mould has likely penetrated deep into the cheese. Soft cheeses like Brie or Port Salut can have mouldy parts removed, but about a quarter of an inch should be cut away from any surface where mould is visible.
It is also important to be cautious of certain types of mould. Red moulds and anything too actively yellow should be avoided, while the greys, blues, and whites are generally safe to cut off. Black or dark black-grey mould should also be treated with caution, as this type of mould is rare and may be harmful. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
To prevent mould, cheese should be stored properly and eaten within a reasonable timeframe. It can be wrapped in wax or parchment paper and stored in a plastic container in the fridge at below 8°C. A sugar cube can also be added to the container to absorb excess moisture.
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How to salvage mouldy Cheddar cheese?
Mouldy cheddar cheese can be harmful, but it depends on the type of mould. While some moulds are used to make cheese, like those found in Blue Cheese, other types of moulds that grow on cheddar cheese can be harmful to your health.
To salvage mouldy cheddar cheese, you should first inspect the cheese. If the mould is fuzzy and has a dark black-grey colour, it is likely Aspergillus niger, a rare and potentially harmful type of mould. In this case, it is best to discard the cheese entirely.
If the mould is not Aspergillus niger, you may be able to salvage the cheese by cutting away the mouldy parts with a sharp knife. Ensure that you cut at least one inch around and below the mouldy spot to prevent the mould's roots from remaining, as they can grow tendrils deep into the cheese. Be cautious not to cross-contaminate the cheese by slicing through the mould with your knife.
After removing the mouldy sections, use your senses to judge the cheese. If the cheese smells awful, it is best to discard it, as consuming it may lead to an upset stomach or, in more severe cases, allergic reactions or respiratory problems. If the cheese passes the smell test, give it a small taste. If it does not taste as it should, or the mould has affected the flavour, it is best to discard it.
To prevent mould from growing on your cheddar cheese, proper storage is essential. Avoid wrapping the cheese too tightly, as it will not have enough room to breathe and may develop undesirable flavours, such as an ammonia smell. Instead, use cheese wrap or parchment paper to cover the cheese loosely, then place it in a plastic container with a lid. Regularly inspect your cheese to catch any signs of mould early on.
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What are the health risks of eating mouldy Cheddar cheese?
Mouldy Cheddar cheese may not always be harmful, but it is not always safe to eat either. The safety of consuming mouldy Cheddar cheese depends on the type of cheese and the type of mould.
Fresh soft cheeses like ricotta, mascarpone, and chèvre that are mouldy should be discarded as the damp environment allows the mould to penetrate deep into the cheese, negatively impacting its flavour. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away. The mould may not be harmful, but it will impact the flavour of the cheese.
Moulds like Aspergillus niger, a dark black-grey mould, can be harmful. However, most moulds are not harmful and can simply be cut off the cheese. The roots of the mould grow like a houseplant, with tendrils that go deep into the cheese. The moisture in the cheese determines how far the mould roots can penetrate—dry, hard cheeses like Parmesan or crumbly, long-aged Cheddar are less susceptible to mould than semi-soft cheeses like Havarti or mild Cheddar.
To prevent mould from growing on Cheddar cheese, it should be wrapped in parchment or wax paper and then placed in a plastic bag. The paper will help wick moisture off the cheese while retaining enough moisture to prevent cracking.
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How to prevent mouldy Cheddar cheese?
Mould can grow on Cheddar cheese stored in the fridge. While most moulds are harmless, they can compromise the taste of the cheese. To prevent mould from growing on Cheddar cheese, it is important to store it properly and consume it within a reasonable time frame.
- Store Cheddar cheese in an airtight container or well-wrapped in wax paper or specialised cheese paper. This will help keep moisture and mould spores out and maintain the quality of the cheese.
- Keep the cheese in the crisper drawer of the refrigerator, where the temperature is more consistent and humidity can be controlled.
- If possible, store the cheese in a cool, dry place separate from other foods that may promote mould growth, such as fruits and vegetables.
- Consume the Cheddar cheese within the recommended timeframe. Hard Cheddar cheeses typically have a longer shelf life than softer varieties, so check the best-before dates and try to finish the cheese before it is likely to spoil.
- Regularly check the cheese for any signs of mould. Early detection can help prevent further mould growth and allow you to salvage the cheese by cutting away the affected portions.
By following these steps, you can help prevent mould from growing on your Cheddar cheese and enjoy it for a longer period.
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What are the different types of mould on Cheddar cheese?
Mould is an integral part of the cheesemaking process. While most moulds aren't harmful to human health, they can negatively affect the flavour and texture of the cheese. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away, while fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the mould will likely have penetrated deep into the cheese.
When it comes to different types of mould on Cheddar cheese, the most common type is likely Penicillium, which is the same mould that gives Brie its characteristic white rind. This mould is safe to consume and is even delicious, according to some. Another common mould on cheese is Aspergillus, which can appear in several colours, including black, yellow, green, and white. While the black and grey varieties of this mould are less desirable and should be cut away, the white and green types are generally safe to consume and can be cut away from the cheese.
It's important to note that while mould on harder cheeses like Cheddar can be cut away, it's not recommended to cut mould off of softer cheeses. This is because mould can penetrate deeper into softer cheeses, and even if it doesn't look like it has gone deep into the cheese, it could still have affected the flavour.
Additionally, it's worth mentioning that while mould on Cheddar cheese is usually not harmful, there are certain types of mould that are best avoided. These include red mould and mould that is "too actively yellow," as advised by cheese experts.
Finally, it's important to use your best judgement when dealing with mouldy cheese. If the mould on the Cheddar is widespread, it's probably best to discard the cheese. Similarly, if the mouldy cheese smells unpleasant or looks wet, it's best to throw it out.
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Frequently asked questions
It is generally safe to eat moldy cheddar cheese as long as you cut off at least 1 inch (2.5 cm) around and below the mold. However, it is important to note that the mold-affected part of the cheese will not taste the same as intended.
To prevent mold growth, it is recommended to wrap the cheese tightly in plastic wrap and store it in the refrigerator at a temperature between 34-38°F (1-3°C).
While most molds are not harmful, they can sometimes carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, which can cause food poisoning, immune deficiency, and even cancer. Therefore, it is always recommended to exercise caution and inspect your cheese thoroughly before consuming it.
In addition to visible mold growth, other signs that cheddar cheese has gone bad include cracks in the cheese, a change in texture, and the presence of hardened or yellowed spots. If the cheese has any of these signs, it is best to discard it.
