Cheese Mold: What's The Longest A Cheese Can Last?

Cheese is a beloved dairy product with a wide variety of types and flavours. However, one common issue with cheese is mould. Mouldy cheese can be disgusting, and many people are unsure about how to handle it. While some opt to discard mouldy cheese entirely, others try to salvage it by scraping or cutting away the mouldy parts. Proper storage and handling are crucial to preventing mould growth. It is important to limit air exposure and avoid touching cheese with bare hands, as bacteria can encourage mould development. Freezing cheese is also an effective way to extend its shelf life. Some cheeses, like Parmesan, pecorino, aged Cheddar, and aged Gouda, are less prone to mould due to their long ageing process.

How to prevent mould on cheese

Cheese is a beloved food worldwide, with hundreds of varieties to choose from. However, storing cheese properly is essential to prevent mould and maintain its freshness and quality. Here are some detailed instructions to prevent mould on cheese:

Choose the Right Storage Material

Avoid using plastic wrap or aluminium foil for storing cheese. These materials can alter the flavour of the cheese and cause it to take on a plastic-like taste. Instead, opt for specialised cheese storage options, such as cheese bags or cheese paper. These materials allow the cheese to breathe while preventing unwanted air from entering. If you can't find specialised cheese storage, you can use greaseproof or baking paper as an alternative. Wrap the cheese in the paper and then place it in a plastic food storage bag.

Wrap the Cheese Properly

When wrapping cheese, avoid wrapping it too tightly or too loosely. A tight wrap can restrict airflow, leading to an ammonia smell and taste. On the other hand, loose wrapping can cause the cheese to dry out and harden. Ensure you strike a balance when wrapping your cheese.

Replace the Wrapping Regularly

Each time you unwrap the cheese, replace the wrapping with a new piece of paper. Reusing old wrapping can reduce its breathability and increase the risk of bacterial growth. This is especially important for cheeses that produce excessive sweating.

Avoid Touching the Cheese

Touching cheese with bare hands, even if they are washed, can encourage the growth of mould. Always use food-grade gloves or plastic wrap when handling cheese. Additionally, ensure that the surface you are cutting the cheese on is clean to prevent any residues from transferring to the cheese.

Store Cheese in the Fridge Properly

Store cheese in the refrigerator's cheese or vegetable drawer, separate from aromatic foods. Cheese easily absorbs other flavours, so keeping it away from strongly scented items is crucial. Additionally, avoid freezing cheese as it can degrade its texture. Keep the cheese towards the back of the fridge, where the temperature is more consistent and not too cold.

Use Oil to Prevent Moulding

Coating the cut sides of the cheese with a light layer of olive or canola oil can help prevent mould. While this method doesn't guarantee mould prevention, it makes it easier to remove mould if it does occur. The mould will start on the oil, and you can simply wipe it off with a paper towel.

Label the Storage Date

Before storing the cheese, label it with the date it was wrapped and stored. This will help you keep track of how long the cheese has been in the fridge. Consume the cheese while it's still fresh for the best taste and quality.

What to do if your cheese has mould

While it is true that microorganisms like mould are what makes cheese, well, cheese, finding mould on your cheese can be quite disgusting. But don't worry, there are ways to salvage your cheese. Here's what to do if your cheese has mould:

Firstly, assess the type of cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded as the damp environment allows mould to penetrate deep into the cheese, altering 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. With white, fuzzy mould that has a tinge of green, the flavour effect is minimal, and the mould can be safely cut away. Black or grey mould is less desirable, and you should cut away more generously to ensure that any affected cheese is removed. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.

To prevent mould from growing on your cheese in the first place, proper storage is key. Wrap your cheese in special cheese paper or parchment paper, and store it in your refrigerator's crisper drawer, which provides consistent temperature and humidity. Alternatively, if you have a wine fridge, you can store your cheese there, as the slightly higher temperature is actually better for the cheese.

If you want to avoid mould altogether, opt for long-aged, hard cheeses like Parmesan, pecorino, aged Gouda, and older Cheddars. Cheeses that age for 18 months or longer are the least likely to develop mould.

Now that you know how to handle mouldy cheese, you can rest assured that your cheese will go a long way!

How to store cheese to prevent mould

Storing cheese correctly is an art, and if you get it right, you can keep your cheese fresh and mould-free for longer. Here are some tips to help you master this art:

Avoid plastic wrap

Plastic wrap is the worst way to store cheese. It may seem practical to keep your cheese away from dirt and bacteria, but it can damage the taste. Cheese is mostly made of oil and fat, which will absorb the flavour of the plastic over time, masking the original cheese flavour.

Use cheese storage paper or bags

To keep cheese fresh for longer, use cheese storage paper or bags, which you can buy online or at shopping centres. This material is designed to prevent air from entering while still allowing air to circulate, keeping your cheese fresh. If you can't find these, greaseproof or baking paper is a good alternative. Wrap the cheese in paper and then put it in a partially sealed plastic bag.

Change the wrapping frequently

Some cheeses produce a lot of sweat. To keep your cheese fresh, replace the wrapping every time you open it. Reused materials won't provide the same breathable seal, so start fresh for longer-lasting results.

Store cheese in the vegetable drawer

Ideally, cheese should be kept between 35 and 45 degrees Fahrenheit. Freezing can cause the texture of the cheese to degrade, so keep it as far from the freezer as possible. The vegetable drawer or a bottom shelf is best as the temperature is consistent but not too cold.

Keep different cheeses separate

If you have a variety of cheeses, keep them separate to prevent cross-contamination of flavours and mould spores. This is especially important with strong-smelling or blue-veined cheeses.

Don't touch the cheese

Touching cheese with your bare hands can encourage mould to develop, so try to avoid it. Always use clean utensils and handle cheese with food preparation gloves or plastic wrap.

Store cheese with a paper towel

Place a paper towel underneath the cheese in the fridge and replace it when it gets wet. This will help to absorb excess moisture and keep your cheese dry, preventing mould.

Freeze your cheese

If you don't plan on consuming the cheese within its shelf life, consider freezing it. While freezing can alter the texture, it's an effective way to prevent mould. Wrap the cheese tightly in plastic wrap or aluminium foil and place it in a resealable plastic bag, removing as much air as possible.

Use oil to prevent moulding

You can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil and then store it in an airtight container in the fridge. If mould starts to grow, it will be on the oil, not the cheese, and you can wipe it off with a paper towel.

What to do with mouldy cheese

Mouldy cheese can be quite disgusting, but throwing it away is not your only option. In fact, it is a waste of money and unnecessary. Here are some ways to deal with mouldy cheese:

Identify the type of cheese

The first step is to assess the mould situation by identifying the type of cheese. Fresh soft cheeses such as ricotta, mascarpone, and chèvre should be discarded as the mould has likely penetrated deep into the cheese, negatively impacting its flavour.

Cut away the mould

For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can be salvaged by simply scraping off the mould. White, fuzzy mould tinged with green has a minimal effect on flavour, so it can be cut away safely. However, black or grey mould is less desirable, and you may need to remove more cheese to get rid of the affected areas.

Wipe away the mould

You can also try wiping away the mould with a clean cloth dipped in white vinegar. While not the most pleasant task, this method can effectively remove the mould and save the cheese.

Store cheese properly

To prevent mould from forming, it is crucial to store cheese properly. Limit its exposure to air by keeping it tightly wrapped in plastic wrap or parchment paper. Each time you open the cheese package, reseal it as tightly and completely as possible. Avoid touching the cheese with bare hands, as bacteria on your hands can encourage mould growth. Instead, use food preparation gloves or ensure a barrier between your hands and the cheese.

Freeze the cheese

If you don't plan on using the cheese right away, consider storing it in the freezer. Soft cheeses like Brie and Camembert can be frozen for up to a year, while hard cheeses will last twice as long if tightly wrapped before freezing. However, keep in mind that once frozen, hard cheeses will crumble when thawed and cannot be sliced.

In summary, mouldy cheese doesn't have to be tossed out. By following these steps, you can salvage your cheese, reduce waste, and save money.

Types of cheese that are least likely to mould

While it is hard to find a cheese that is completely mould-resistant, there are certain types of cheese that are less likely to develop mould. These cheeses are often harder in texture, with less moisture content, as mould thrives in wet environments.

One example is Parmesan cheese, which is known for its hard and dry texture. Its low moisture content makes it less susceptible to mould growth. Similarly, aged and crumbly cheddars are also more resistant to mould due to their dry and salty nature.

Another factor that influences mould growth is the presence of bacteria. Bacteria, along with mould, contribute to the ripening process of cheese. However, certain types of bacteria can also inhibit mould growth. For instance, adding a pinch of salt to cottage cheese can help retard bacterial growth and extend its shelf life.

Additionally, proper storage methods can significantly reduce the likelihood of mould development. Wrapping cheese tightly in plastic wrap or parchment paper can limit its exposure to air and slow down the growth of mould. Freezing cheese is also an effective way to prolong its lifespan, although it may affect the texture of the cheese, making it crumbly.

Frequently asked questions