Frederic Melton
Cheese is a beloved dairy product with hundreds of varieties, but it is susceptible to mould. Cheddar cheese, in particular, can develop mould spots due to humidity and improper storage. This occurs when the cheese is exposed to moisture, providing an ideal environment for microorganisms and mould to thrive. While some advise cutting off the mouldy parts and consuming the rest, others argue that the presence of mycelia and potential mycotoxins render the entire product unsafe. To prevent mould, proper storage methods, such as wrapping hard cheeses in parchment or wax paper, are essential.
| Characteristics | Values |
|---|---|
| Cause of mould | Humidity |
| Prevention | Wrapping hard cheeses in parchment or wax paper, then placing it in a plastic bag |
| Storing with a paper towel containing vinegar or lemon juice | |
| Action | Cut off the mouldy part of the cheese and discard |
| Eat the remaining cheese |
Explore related products
Humidity and moisture
To prevent mould from growing on cheddar cheese, it is important to control the humidity and moisture levels. One way to do this is to wrap hard cheeses in parchment or wax paper before placing them in a plastic bag. This helps to wick moisture away from the surface of the cheese while still retaining enough moisture to prevent cracking. Another method is to use a paper towel treated with vinegar or lemon juice, which can help inhibit mould growth.
The ageing process of cheddar cheese also plays a role in its resistance to mould. Cheeses that have been aged for 18 months or longer are less likely to develop mould. During the ageing process, moisture is lost, creating a drier environment that is less conducive to mould growth. Additionally, the development of good bacteria during ageing can also help inhibit mould.
While humidity and moisture are important factors in the moulding process, other factors, such as temperature, airflow, and the presence of mould spores, also play a role. However, by controlling humidity and moisture levels and understanding the role of ageing, it is possible to significantly reduce the likelihood of mould growth on cheddar cheese.
Cheddar Cheese and Cholesterol: What's the Connection?
You may want to see also
Poor storage
To prevent mould from growing on cheddar cheese, it is important to store it correctly. Proper storage techniques can help maintain the quality and extend the shelf life of the cheese. Here are some tips for storing cheddar cheese to prevent mould growth:
- Wrapping: When storing cheddar cheese, it is recommended to wrap it properly. Hard cheeses like cheddar can be wrapped in parchment or wax paper, which helps to absorb excess moisture from the surface while retaining enough moisture to prevent cracking. This wrapped cheese can then be placed in a plastic bag or airtight container to further protect it from external contaminants.
- Moisture Control: As mould thrives in humid environments, it is crucial to control the moisture levels around the cheese. One effective method is to use a paper towel treated with vinegar or lemon juice and placed in the storage bag or container with the cheese. This helps to absorb excess moisture and create an unfavourable environment for mould growth.
- Temperature Control: Maintaining a consistent temperature is essential for preventing mould growth. Store cheddar cheese in the coolest part of your refrigerator, usually the back, to keep it as cool as possible. Additionally, avoid frequent temperature changes by minimising the number of times you open the refrigerator door.
- Storage Duration: The longer cheese is stored, the higher the likelihood of mould development. Try to buy cheese in smaller quantities that you can consume within a reasonable period. Additionally, consider purchasing older cheddars, as cheeses aged for 18 months or longer are less prone to mould due to their lower moisture content.
By following these storage guidelines, you can significantly reduce the chances of mould growth on your cheddar cheese. Proper storage not only preserves the quality and flavour of the cheese but also ensures food safety and reduces waste.
Sharp Cheddar Easy Cheese: Is It Gone Forever?
You may want to see also
Age of the cheese
The age of the cheese is a significant factor in determining its susceptibility to mould. Generally, older and harder cheeses are less prone to moulding. Cheeses that have been aged for 18 months or longer, such as older Cheddars, Parmesan, Pecorino, and aged Gouda, are the least likely to develop mould. These long-aged cheeses have a lower moisture content, creating an environment that discourages the growth and spread of microorganisms.
On the other hand, younger, softer cheeses tend to be more vulnerable to mould. Mild Cheddar, for instance, is considered a semi-soft cheese, and it provides a more favourable environment for mould growth due to its higher moisture content. The moisture allows mould roots to penetrate deeper into the cheese, making it challenging to salvage the affected portions.
The length of time a cheese has been aged also influences its ability to withstand mould. Longer-aged cheeses, like older cheddars, have been exposed to specific cultures and bacteria during the ageing process, which contribute to their flavour and texture development. These ageing processes can result in a more robust and mature cheese that is less susceptible to spoilage and the growth of undesirable moulds.
Additionally, the ageing process affects the cheese's moisture content. Older cheeses tend to be drier, creating an environment that discourages mould growth. In contrast, younger cheeses retain more moisture, providing the necessary conditions for mould to thrive. Therefore, the age of the cheese plays a crucial role in its resistance to mould formation and its overall durability.
To prevent mould from occurring, proper storage methods are essential. For hard cheeses like cheddar, wrapping them in parchment or wax paper before placing them in a plastic bag can significantly extend their shelf life. This technique helps maintain the right balance of moisture, wicking away excess moisture while preserving enough to prevent cracking.
Cheddar Cheese: Paleo-Friendly or Not?
You may want to see also
Explore related products
Type of cheese
Cheddar is a type of cheese that is particularly susceptible to mould due to its semi-soft texture. The growth of mould on cheddar cheese is caused by humidity and the presence of moisture. This moisture creates an environment in which microorganisms can thrive and penetrate the cheese, causing the fuzzy growths associated with mould.
To prevent mould from growing on cheddar cheese, it is recommended to wrap the cheese in parchment or wax paper before placing it in a plastic bag. This protective layer helps to wick away excess moisture that could otherwise promote mould growth. Additionally, introducing a paper towel spritzed with vinegar or lemon juice into the storage bag can further deter mould.
When mould appears on cheddar cheese, it is essential to recognise that it is not merely a surface-level issue. The fuzzy exterior of the mould may have underlying tendrils that extend deep into the cheese. These roots can spread throughout the cheese, and in some cases, mycotoxins may be produced, rendering the cheese unsafe for consumption.
The safety of consuming mouldy cheddar cheese depends on the type of cheese and the extent of mould growth. For semi-soft cheddars, it is generally recommended to discard the cheese entirely if mould is present. On the other hand, harder cheddars, such as white cheddar, can be salvaged by cutting off the mouldy portion, approximately 1/4" beyond the visible mould. Proper storage practices and early detection of mould can help increase the chances of salvaging mouldy cheddar.
It is worth noting that while mould plays a crucial role in the cheesemaking process, contributing to the flavour and texture of certain cheeses, the mould that develops on cheddar cheese during storage may alter the intended taste and texture. Therefore, even if the mould is safely removed, the affected cheese may not taste as expected.
Go Veggie's Cheddar Cheese: Vegan or Not?
You may want to see also
Mycotoxins
Mould is a common issue with cheese, and while most of the time it is harmless, it can compromise the taste of the cheese. Some types of mould are used in the cheesemaking process and are integral to the flavour and texture of the final product. However, mould that grows on cheese due to improper storage can be undesirable.
Cheese is a favourable substrate for mould growth, and important fungi that grow on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. Some types of cheese, such as Camembert and Roquefort, intentionally contain moulds. In the production of these cheeses, starter fungal cultures with low toxigenic capacity should be selected to prevent the risk of mycotoxin production.
The most hazardous mycotoxins found in cheese are ochratoxin A and aflatoxin M1, which are produced by unwanted fungal species. Aflatoxin M1 was detected in batches of stirred-curd Cheddar cheese prepared with milk naturally contaminated with the mycotoxin. The levels of aflatoxin M1 increased during the ripening period and were also present in the cheese spread made from the contaminated Cheddar cheese.
While no human food poisoning cases have been associated with contaminated cheese consumption, mycotoxins have been detected in cheeses at various concentrations. The presence of mycotoxins in cheese raises concerns about the biotic and abiotic factors influencing their production and the potential risks to human health.
Cheddar Cheese: Shredded, Processed, and Everything In-Between
You may want to see also
Frequently asked questions
It is not advisable to eat mouldy cheese. However, if it is a hard cheese like cheddar, you can cut off the mouldy part and eat the rest.
To prevent mould from growing on cheddar cheese, wrap the cheese in parchment paper or wax paper and then put it in a plastic bag. The paper will help wick moisture off the surface of the cheese, preventing mould from growing.
Mould grows on cheddar cheese due to the presence of microorganisms that thrive in wet environments. These microorganisms form roots and penetrate the cheese, causing mould to appear.
