Patrick Oconnell
Feta cheese is a tangy, salty, and slightly sour cheese that is often used to add flavour to dishes such as salads, baked potatoes, and pizza. It is typically stored in brine, which helps the cheese retain its moisture and stay fresh for longer. However, if not stored properly, feta cheese can be susceptible to mould growth. While some people may opt to remove the mould and salvage the cheese, it is important to exercise caution as mould spores can permeate feta cheese easily, and consuming mouldy food may pose health risks.
| Characteristics | Values |
|---|---|
| Taste | Overly sour, bitter, or funny |
| Colour | Dark or green discolouration |
| Texture | Rubbery, tough, and dry |
| Brine | May be contaminated |
| Safe to eat | Likely safe from bad mold due to acidity; however, it won't taste like feta |
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What You'll Learn
- Feta cheese in brine should be treated like fresh mozzarella
- Feta cheese is acidic, so it's likely safe from bad mould
- If mould is present, the cheese will have a bitter taste
- Feta cheese with mould may be safe to eat if unaffected areas are consumed
- If mould is present in the brine, it can be scooped out and the brine replaced
Feta cheese in brine should be treated like fresh mozzarella
Feta cheese is most associated with Greece, widely considered the nation's cheese, and it plays a vital role in classic dishes such as spanakopita. However, it is also produced in France, Bulgaria, and with sheep's or goat's milk. Feta is a unique cheese that requires unique treatment, and keeping it in a saltwater brine accomplishes a few important things in regard to taste, texture, and longevity.
If you purchase feta in brine, you are getting two products in one, as the leftover liquid has a multitude of culinary uses. For example, it can be used to brine poultry, make sauces and dressings, or add a salty seasoning to whatever you are cooking. The brine can also be used to cook grains or beans, adding a tangy kick.
When storing feta in brine, it is important to remember to always use a clean utensil or your hands to remove the cheese from the brine to avoid contamination and extend its shelf life. Additionally, if the brine gets low, you can top it off with filtered water and salt.
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Feta cheese is acidic, so it's likely safe from bad mould
Feta cheese is a brined soft cheese with a salty taste and acidic flavour. The pH of feta cheese ranges from 4.6 to 5.3, which means it is quite an acidic cheese. While mould can grow on feta cheese, the acidity of the cheese may offer some protection against harmful pathogens.
Mould is an integral part of the cheesemaking process, and many types of cheese are made with mould cultures intentionally grown on the outside or inside of the cheese. For example, the white rind on Brie is a type of mould called Penicillium candidum, which gives the cheese its characteristic flavour and texture. Similarly, feta cheese is often manufactured with natural microflora to achieve its unique flavour.
However, it is important to distinguish between desirable and undesirable mould growth on cheese. While most mould on cheese will not kill you, it can negatively impact the flavour and texture of the cheese. In general, moulds that are safe to consume will be without colours and will appear white or cream-coloured. On the other hand, moulds with vibrant colours, such as black, yellow, or green, are more likely to be harmful and toxic.
If you discover mould on your feta cheese, it is generally safe to cut off the mouldy portion and consume the rest of the cheese. However, it is important to inspect the cheese carefully and ensure that the mould has not penetrated too deeply into the cheese. If the mould is extensive, it is best to discard the cheese entirely. Remember that mould can affect the taste of the cheese, so even if the feta cheese is safe to eat after removing the mould, it may not taste like typical feta.
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If mould is present, the cheese will have a bitter taste
Feta cheese is a tangy, salty, and slightly sour cheese that is often sold in brine. The brine is key to keeping feta fresh for longer, in the same way that brine keeps mozzarella fresh. However, if the brine is contaminated, it can cause the cheese to spoil. If mould is present on feta cheese, it will likely have a bitter taste. This is a clear indication that something is not right with the cheese.
Mould on feta cheese can be caused by improper storage or if the cheese has been kept for too long. It is important to note that mould spores can permeate feta cheese more easily than some other varieties, so simply scraping off the mould may not be sufficient to remove the problem. If mould is present, it is best to discard the cheese entirely.
In some cases, mould on the brine may not have contaminated the cheese itself. If the amount of mould is very small, it may be possible to remove it by scooping it out with a Q-tip or wiping it away. The brine can then be filtered or boiled, and the cheese can be stored in a new batch of brine. However, this may not always be effective, and there is a risk of consuming harmful bacteria.
It is important to use clean utensils or hands when handling feta cheese to avoid contamination. If the cheese has a slimy texture, it may be an indication that it has gone bad. Other signs of spoilage include a rubbery or tough texture and a sudden change in taste, such as an overly sour or bitter flavour.
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Feta cheese with mould may be safe to eat if unaffected areas are consumed
Feta cheese is a tangy variety of cheese with a salty and slightly sour flavour. It is often sold in brine, which helps the cheese retain its moisture and stay fresh for longer. However, if not stored properly, feta cheese can be susceptible to mould growth.
While mould on feta cheese is generally not recommended for consumption, in some cases, it may be safe to consume the unaffected areas of the cheese. This is because feta cheese is a relatively acidic cheese, which may inhibit the growth of harmful moulds. Additionally, some types of mould on cheese, such as blue mould, are considered safe for consumption and are even desirable in certain varieties of cheese, like blue cheese.
However, it is important to exercise caution when encountering mould on feta cheese. Firstly, it is crucial to identify the type of mould present. Dark or green discolouration on the cheese is a clear indication of spoilage. Additionally, changes in texture, such as the cheese becoming rubbery, tough, or dry, indicate that the feta is no longer safe to eat.
If the mould on the feta cheese is minimal and the cheese itself appears unaffected, it may be possible to salvage the cheese by carefully removing the mouldy parts with a clean utensil or scoop and ensuring that the cheese is fully submerged in fresh brine before consumption. However, it is important to note that mould spores can quickly spread in feta cheese, so even after removing the visible mould, there may still be spores present that can affect the rest of the cheese over time.
In conclusion, while it may be tempting to consume feta cheese with a small amount of mould, it is generally recommended to err on the side of caution and discard the cheese entirely. Proper storage practices, such as keeping the cheese fully submerged in brine and using clean utensils, can help prevent mould growth and extend the shelf life of feta cheese.
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If mould is present in the brine, it can be scooped out and the brine replaced
Feta cheese is a tangy, salty and slightly sour cheese that is often sold in brine. The brine is key to keeping the cheese fresh for longer, as it helps the cheese retain its moisture. However, if mould is present in the brine, it is possible to remove it and replace the brine to salvage the cheese.
If you notice mould in the brine of your feta cheese, it is important to act quickly. Firstly, remove the cheese from the contaminated brine and set it aside. You can do this by using a clean utensil or your very clean hands to take out the cheese, being careful not to touch the mould. Then, you will need to scoop out the mould from the brine. This can be done using a Q-tip or a similar tool to gently scoop or wipe away the mould. It is important to ensure that all the mould is removed to prevent further contamination.
Once the mould is removed, you will need to replace the brine. You can do this by dissolving approximately two teaspoons of kosher salt in one to two cups of filtered water, depending on how salty you prefer your cheese. It is important to use filtered water to ensure that the new brine is sterile and free from contaminants. After dissolving the salt, completely submerge the feta cheese in the new brine and seal it in an airtight container. Finally, place the container in the refrigerator, and your feta cheese should be safe to eat.
It is worth noting that mould in feta cheese itself may not always be a cause for concern. Feta is an acidic cheese, which makes it less susceptible to harmful mould. Additionally, some types of mould, like those found in blue cheese, may be safe to consume. However, if the feta cheese has developed an overly sour or bitter taste, a dark or green discolouration, or a rubbery and tough texture, it is best to discard it.
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Frequently asked questions
Feta cheese that has mold will have dark or green discoloration.
If your feta cheese has mold, it has likely gone bad and should be discarded.
In addition to noticeable mold growth, feta cheese that has gone bad may have an overly sour or bitter taste, or a rubbery and tough texture.
To prevent mold growth, it is important to properly store your feta cheese. Feta cheese should be fully submerged in brine and sealed in an airtight container in the refrigerator.
