Kamil Perry
White mold on cheddar cheese is generally not harmful to health, but it can affect the flavor of the cheese. While some types of mold are integral to the cheesemaking process and give cheese its flavor and texture, other types of mold can develop on cheese that has been stored for a long time or not stored properly. This mold can compromise the taste of the cheese, and it is generally recommended to cut off moldy parts before consumption. However, it is important to note that some rare types of mold, like Aspergillus niger, can be harmful, and proper storage and consumption of cheese within a reasonable timeframe are crucial to prevent excessive mold growth.
| Characteristics | Values |
|---|---|
| Harmful to health | No |
| Affects flavour | Yes |
| Can be cut off | Yes |
| Texture | Soft |
| Colour | White, tinged with green |
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What You'll Learn
White mould on cheddar cheese is usually safe to consume
It's important to note that mould and cheese have a symbiotic relationship. In many ways, all cheese is, in itself, a form of mould. The hundreds of varieties of cheese mean there is likely a cheese for nearly every palate, and almost all cultures with access to milk have created their own versions.
For harder, aged cheeses, like aged cheddar or Parmesan, the mould can simply be cut or scraped away. Harder cheeses are less susceptible to mould because microorganisms thrive in wet environments and are less active in dry ones. Therefore, mould roots will barely be able to penetrate the surface of a hard, salty cheese. If you're still unsure, it's best to cut off the mouldy part of the cheese and eat the rest soon after.
To prevent mould from growing on your cheese, store it properly and eat it within a reasonable timeframe. To store cheese, wrap it in special cheese paper or in a layer of parchment paper.
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It's best to cut off the mouldy part of the cheese
It's understandable to want to salvage your cheese, and in many cases, it is possible to do so. However, it's important to exercise caution as some moulds can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you unwell.
When it comes to white mould on cheddar cheese, it is generally safe to cut off the mouldy part and consume the rest of the cheese. Hard or semi-hard cheeses, such as cheddar, Parmesan, or Gouda, are less susceptible to mould growth due to their dry nature, which inhibits the growth of microorganisms. Therefore, mould roots are less likely to penetrate deep into the cheese. However, it's crucial to inspect the cheese and ensure that the mould is not covering the entire surface. If the cheese is small and you cannot cut at least one inch below the surface with mould growth, it's best to discard it.
To safely remove the mould, use a knife or a cheese plane to cut or peel off a generous portion, including the area below the surface. This ensures that all fungal strands and potential toxins are eliminated. Be sure not to touch the mould with your fingers. After removing the mould, wrap the cheese in parchment paper designed for cheese preservation, or store it in a reusable cheese storage bag. This will help protect the cheese from excessive moisture and air exposure, slowing down the mould's growth.
While cutting off the mouldy part of cheddar cheese is generally safe, it's important to use your judgment and consider the amount of mould present. If the cheese is heavily contaminated or you are unsure, it's best to err on the side of caution and discard it. Additionally, if the cheese has been stored near other foods, such as fish or meat, there is a risk of cross-contamination, and it should be discarded.
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The mould may compromise the taste of the cheese
While white mould on cheddar cheese is unlikely to be harmful to your health, it may still compromise the taste of the cheese. Moulds that are a part of the cheesemaking process are integral to the flavour and texture of the finished cheese. However, mould that grows on a chunk of cheddar you forgot about in the fridge may alter its taste. The mould-affected part of the cheese may not taste the way it was intended to, even if it doesn't seem unpleasant.
The impact of mould on the flavour of cheese depends on the type of cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould appears, as the damp environment allows mould to penetrate deep into the cheese, negatively affecting its flavour. For soft cheeses like Brie or Port Salut, a quarter-inch should be cut away from any surface with visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped to remove the mould.
The texture of the mould also provides an indication of its impact on the cheese's flavour. Mould tends to be soft, while desirable cheese crystals are hard. If you encounter white deposits on the outside of a chunk of cheddar, you've likely got a well-aged cheese that will taste delicious. These tyrosine or leucine crystals indicate that the cheese's texture will be like cheese candy.
To minimise the chance of encountering mould on your cheese, opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, or aged Gouda. Cheeses that age for 18 months or longer are less likely to develop mould. Proper storage and consumption within a reasonable timeframe are also crucial to prevent cheese from moulding. Wrap your cheese in special cheese paper or parchment paper to extend its lifespan.
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Aged cheddars are less likely to get mouldy
Mould on cheddar cheese is not always harmful, but it is always best to exercise caution. While most moulds are not dangerous, they can negatively impact the flavour of the cheese. The best course of action is to cut off the mouldy section and discard it, rather than consuming it.
Different types of cheese are affected by mould in different ways. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as it is likely to have penetrated deep into the cheese. In contrast, harder, aged cheeses like aged Cheddar or Parmesan are more resistant to mould, and it is generally safe to scrape off or cut away the mouldy parts.
Aged cheddars, in particular, are less likely to get mouldy in the first place. This is because microorganisms that cause mould thrive in moist environments, and aged cheddars tend to be drier and less moist. The longer ageing process also helps to reduce the likelihood of mould, as any unwanted bacteria or mould spores have a harder time surviving over a longer period.
Additionally, the high salt content in aged cheddars acts as a preservative, further inhibiting the growth of mould. The salt draws out moisture, creating an environment that is less conducive to the growth of microorganisms. This is why aged cheddars tend to have a harder, drier texture compared to milder, younger cheddars.
By choosing an aged cheddar and storing it properly, you can significantly reduce the chances of encountering mould. However, if mould does occur, simply cut it away, and enjoy the rest of your cheese.
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White crystals on cheddar are a sign of good ageing
It is understandable to be concerned about white substances on cheddar cheese, as mould on cheese is a common issue. However, rest assured that white crystals on cheddar are not a harmful mould but rather a sign of good ageing.
White crystals on cheddar are a natural and desirable part of the ageing process. These crystals are often referred to as "cheese crystals" or "flavour crystals" by cheese enthusiasts. They are a result of the breakdown of lactose by good bacteria as the cheese ages, leading to the formation of lactic acid. The combination of lactic acid and natural calcium in milk gives rise to calcium lactate crystals, one of the two main types of crystals found in cheese. The other type, less commonly found on cheddar, is tyrosine crystals, which are usually found in the interior of other aged cheeses like Parmesan, Romano, and Swiss cheeses.
Cheddar undergoes a flavour and texture transformation as it ages. Mild cheddars, aged for 2 to 3 months, have a mild and delicate flavour. With increased ageing, cheddars develop sharper and more complex flavours. Extra-sharp cheddars, aged for 1.5 to 2 years or more, have a tangier, denser, and richer taste. The texture also evolves from smooth and creamy to firmer and crunchier due to the formation of crystals.
The presence of white crystals is a positive indicator of a well-aged cheese. They add a slight crunchiness and enhance the overall sensory experience. So, the next time you spot those tiny white spots on your cheddar, appreciate the ageing process that has lent its unique flavour and texture to the cheese.
It is important to distinguish between mould and crystals. Mould usually appears on the exterior of the cheese first and has a soft texture, whereas crystals are typically found on the inside and exhibit a hard, crunchy consistency. If you encounter mould on your cheddar, it is advisable to cut off the affected portion before consumption.
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Frequently asked questions
White mold on cheddar cheese is not harmful, but it will compromise the flavor of the cheese. It can be cut off and the rest of the cheese can be consumed.
To prevent mold from growing on cheddar cheese, it is important to store it properly. Wrap the cheese in special cheese paper or parchment paper and consume it within a reasonable time frame.
Long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged gouda are less likely to grow mold. These cheeses have low moisture content, which makes it difficult for mold to grow.
