Bushra Griffith
We've all been there: you open the fridge and find a forgotten chunk of cheese, now sporting a fuzzy layer of mould. But is it safe to eat? And should it taste like mould? Well, it depends on the type of cheese. Mould is an integral part of the cheesemaking process, and some cheeses are safe to eat even with mould. Harder, aged cheeses like Parmesan or aged Cheddar can simply have the mould scraped off and be safely consumed. However, fresh soft cheeses like ricotta, mascarpone, or chèvre should be discarded as the mould will have penetrated deeper and negatively affected the taste. So, while some mouldy cheeses can be eaten and even enjoyed, it's important to assess the type of cheese and the extent of mould growth before making a decision.
| Characteristics | Values |
|---|---|
| What to do when you find mold on cheese | Assess the mold situation first by the type of cheese. If it's a fresh soft cheese, discard it. If it's a soft cheese like Brie or Port Salut, cut away about a quarter of an inch from any surface where mold is visible. If it's a harder, aged cheese like aged Cheddar or Parmesan, scrape away the mold. |
| How to prevent moldy cheese | Store cheese in the right temperature and humidity. Keep unopened cheese in a sealed container. Once opened, store cheese in a dedicated drawer in the refrigerator. For expensive aged cheeses, wrap them in cheese or wax paper. |
| Why do people eat moldy cheese? | Blue molds cause a breakdown of proteins in cheese, creating a creamy taste and texture. It also breaks down fats, giving blue cheese tangy, sharp flavors. Moldy cheese also contains more salt than other cheeses. |
| How to know if cheese has gone bad | Use your senses, especially sight, smell, and taste. If the cheese has changed too much from its original appearance, discard it. If it tastes overly bitter or sour, or has a musty quality, throw it away. If the cheese smells of ammonia or is both moldy and wet, discard it. |
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What You'll Learn
How to identify good and bad mould on cheese
Mould and cheese have a symbiotic relationship—while mould is integral to the flavour and texture of some cheeses, it can also be a sign of spoilage. Here are some tips on how to identify good and bad mould on cheese:
Identifying Good Mould
Good mould is intentionally added to cheese during the cheesemaking process and is integral to the flavour and texture of the final product. Examples of cheeses with good mould include:
- Blue cheese
- Camembert
- Brie
- Blue vein cheese
Identifying Bad Mould
Bad mould, on the other hand, is mould that has unintentionally grown on the cheese, often as a result of improper storage. Here are some tips to identify bad mould:
- Colour: While blue, white, and grey moulds are generally safe, look out for mould in other colours, such as pink, red, orange, or black. These moulds are not as safe and can indicate spoilage.
- Texture: If you notice patches of different types of fuzz with varying colours or textures, it's a sign that the cheese has gone bad.
- Type of cheese: Softer cheeses are more susceptible to mould because they are easier for it to penetrate. Hard, salty cheeses like Parmesan or crumbly, long-aged cheddars are less likely to be affected by mould.
- Storage conditions: Mould thrives in warm and humid environments. If your cheese is stored in an environment that is too warm or humid, it may be more susceptible to mould growth.
- Taste: If a mild cheese suddenly has a strong flavour, it may be a sign of spoilage. A spoiled cheese will taste overly bitter, sour, or musty.
What to Do If You Find Mould on Your Cheese
If you find mould on your cheese, don't panic. In most cases, you can simply cut off the mouldy portion and discard it. However, if the mould has penetrated the cheese, it's best to discard the entire cheese to avoid the risk of consuming harmful bacteria. To prevent mould growth, ensure your cheese is stored in a cool, dry place with proper ventilation.
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The impact of mould on the flavour and texture of cheese
Firstly, it is essential to understand that mould plays a pivotal role in the cheesemaking process. Specific moulds, such as blue moulds, contribute to the distinctive flavour and texture associated with blue cheese. Blue moulds induce proteolysis, breaking down proteins in the cheese, resulting in a creamy taste and texture. They also facilitate lipolysis, the breakdown of fats, imparting the tangy, sharp flavours characteristic of blue cheese. The presence of blue veins, whole milk, and higher salt content in blue cheese further enhances its flavour and makes it highly palatable to consumers.
However, not all moulds are beneficial. When cheese is stored improperly, undesirable mould can develop, compromising its flavour and texture. Soft cheeses, such as ricotta, mascarpone, and chèvre, are particularly susceptible to mould due to their high moisture content. In these cases, the mould is likely to penetrate deep into the cheese, negatively impacting its flavour. Even if the mould is not toxic, it can significantly alter the taste and make the cheese unpleasant to consume.
The type of cheese also plays a crucial role in determining the impact of mould. Harder, aged cheeses like Parmesan or aged Cheddar have a lower moisture content, making it more challenging for mould to penetrate. In these cases, the mould can often be safely scraped or cut away without significantly affecting the flavour or texture of the cheese. On the other hand, soft cheeses like Brie or Port Salut may require a small portion to be cut away along with the visible mould to ensure the removal of any affected cheese.
It is worth noting that while mould can impact the flavour and texture of cheese, it may not always be unsafe. In some cases, the mould can be safely removed, and the cheese can still be consumed. However, it is essential to exercise caution and assess the type of mould, the appearance of the cheese, and any noticeable changes in smell or taste. If there is any doubt about the safety of the cheese, it is always best to discard it.
In summary, mould can have a significant impact on the flavour and texture of cheese. While certain moulds are integral to the cheesemaking process and contribute to desirable flavours and textures, improper storage can lead to the development of undesirable moulds that negatively affect the cheese. The type of cheese and the presence of moisture also play crucial roles in determining the impact of mould. By understanding the characteristics of different cheeses and practising proper storage methods, consumers can minimise the risk of undesirable mould and maximise the enjoyment of their cheese.
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The effect of temperature and humidity on mould growth
Mouldy cheese is a common occurrence, and it is natural to wonder if it is safe to consume. While some amount of mould is to be expected in certain types of cheese, it is important to know when the cheese has gone bad. The presence of different types of fuzz in different colours or textures is a sign that the cheese has spoiled. The cheese may also taste overly bitter or sour, or have a musty quality to it.
Mould growth is influenced by temperature and humidity. Moisture and temperature are the two key factors that determine the possibility of mould growth. Fungi cannot grow without sufficient available moisture. Water acts as a solvent when transporting substances into and out of the cell, and a minimum amount is required for cellular processes to function. The water available for microbial growth can be expressed as water activity, or "aw". At room temperature, a relative humidity below 75-80% is considered safe in terms of the risk of mould growth on building materials. However, damp and high levels of relative humidity above 70-80% are known to provide favourable conditions for mould growth.
Temperature is another factor that significantly affects mould growth. Mould growth prediction models consider temperature as a parameter that can significantly impact mould growth indoors, and different indoor mould prevention strategies have targeted temperature control. For example, European guidelines for libraries suggest a temperature of 19 °C to preserve books, while a higher temperature of 25.5 °C has been proposed as the recommended indoor temperature for general indoor environments in Hong Kong due to the substantial energy costs of running low-temperature air conditioning.
The VTT model, a mathematical model of indoor mould growth, indicates that mould growth at 19 °C is significantly slower compared to 28 °C. However, it is important to note that the water supply for moulds in indoor environments can fluctuate due to occupant activities such as cooking and showering. Therefore, the temperature effect under constant water conditions may not accurately reflect mould growth in real-world building contexts.
In summary, mould growth is influenced by both temperature and humidity. While moisture plays a more critical role in mould growth prevention, maintaining a suitable temperature range and controlling relative humidity through wet-dry cycles can help prevent mould growth.
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The safety of consuming mouldy cheese
Firstly, it is important to understand that mould is integral to the cheesemaking process. Most cheeses owe their distinct flavour and texture to the microbiological process of mould, bacteria, and other microorganisms feeding on milk proteins and sugars. Therefore, mouldy cheese is safe to eat in many cases. For example, blue cheese has mould on it, and it is safe to eat. In fact, mouldy cheese can simply be cut, and the remaining cheese can be consumed.
However, it is essential to exercise caution. Fresh, soft cheeses like mozzarella, ricotta, cream cheese, cottage cheese, or chèvre should be discarded if mould is visible. While it may not be fatal, the mould will likely have altered the flavour of the cheese, and not in a pleasant way. In addition, if the cheese has changed too much from its original appearance, it is best to throw it away. For instance, if a mild cheese suddenly has a distinct flavour, it is best to assume that it has gone bad. Furthermore, if the cheese has an overly bitter or sour taste, or a musty quality, it has likely gone bad and should be discarded.
It is also worth noting that spoiled cheese can cause harm. In some cases, it can lead to an allergic reaction or even severe food poisoning, resulting in gastrointestinal discomfort, loose stools, fever, and chills. Therefore, it is crucial to store cheese properly to prevent spoilage. This includes maintaining the right temperature and humidity levels in the refrigerator and storing opened cheese in a dedicated drawer or wrapped in cheese or wax paper.
In conclusion, while some mouldy cheeses are safe to consume, it is important to exercise caution. Proper storage and regular checks for spoilage are crucial to ensuring the safety of consuming mouldy cheese.
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How to store cheese to prevent mould growth
Cheese is a delicate food that requires specific conditions to keep it fresh and prevent mould growth. The best way to store cheese is to keep it in the vegetable drawer or on a bottom shelf where the temperature is consistent but not too cold. The ideal temperature range for storing cheese is between 34° and 45° Fahrenheit.
To prevent mould growth, it is important to maintain the right temperature and humidity levels in your refrigerator. An environment that is too humid and hotter than 45° Fahrenheit encourages the growth of bad bacteria and mould. While humidity is not a major concern, it is important to avoid storing cheese with moist foods like produce.
When storing cheese, avoid using plastic wrap as it can cause the cheese to take on a plastic or ammonia smell and taste. Instead, use cheese paper, wax paper, or parchment paper to wrap the cheese, and then add a layer of aluminium foil if desired. For soft cheeses like mozzarella, ricotta, and chèvre, it is best to keep them sealed in their original containers. Fresh cheese, such as mozzarella or feta, should be left in the original packaging and the water should be changed every few days.
To further prevent mould growth, buy cheese in small quantities so that you only have to store it for a few days. Additionally, keep your refrigerator clean, as mouldy food can increase the number of spores in your fridge, causing cheese to mould faster.
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Frequently asked questions
Your senses are the best tools to determine whether your cheese has gone bad, especially sight, smell, and taste. If you notice patches of different types of fuzz in different colors or textures, or if the cheese has changed too much from its original appearance, it's time to discard it. If the cheese tastes overly bitter or sour, or has a musty quality, it has likely gone bad.
The first step is to assess the type of cheese and the extent of the mold. Fresh soft cheeses, like ricotta, mascarpone, and chèvre, should be discarded as the mold has likely penetrated deep into the cheese and negatively impacted the flavor. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mold is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mold scraped away. If the cheese smells of ammonia or is both moldy and wet, throw it out.
Mold is an integral part of the cheesemaking process and can add to the flavor and texture of the finished product. Blue molds, for example, cause a breakdown of proteins and fats in the cheese, creating a creamy taste and texture, and giving blue cheese its tangy, sharp flavor. However, mold that develops on cheese as it sits in your fridge is likely to negatively impact the flavor and texture of the cheese.
