Kamil Perry
While mould on food usually indicates spoilage, some types of mould are used to produce certain cheeses. These include blue cheeses like Gorgonzola, as well as soft-ripened kinds like Brie. The moulds used to produce these cheeses are safe to eat and are characterized by blue veins inside the cheese or a thick, white rind on the outside. The moulds used in cheesemaking help develop unique flavours and textures by eating the proteins and sugars in the milk, resulting in chemical changes. However, mould that grows on cheese in the refrigerator will likely negatively impact the flavour and texture of the cheese, causing it to taste pretty different from how it was supposed to.
| Characteristics | Values |
|---|---|
| Appearance | Mold on cheese can be white, fuzzy, blue-veined, or vary in color from white to green |
| Odor | Odor can indicate mold, but some cheese is naturally stinky |
| Taste | Mold makes cheese sharper and saltier |
| Safety | Mold can cause food poisoning and other adverse health effects |
| Types of mold | Penicillium (P.) roqueforti, P. glaucum, and P. candidum |
| Types of cheese | Blue cheese, soft-ripened cheese, hard cheese, soft cheese |
| Examples of moldy cheese | Parmesan, Swiss, Cheddar, Brie, Gorgonzola, Roquefort |
| Examples of non-moldy cheese | Cream cheese, cottage cheese, ricotta |
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What You'll Learn
Blue cheese without mould may taste like cream cheese
Blue cheese is a common type of cheese that is known for its strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould that creates blue-green spots or veins through the cheese. The mould is responsible for the cheese's unique taste, smell, and appearance. While some people enjoy the pungent flavour of blue cheese, others may find it challenging to get past the mouldy taste.
Interestingly, some people have wondered how blue cheese would taste without the mould. According to some sources, blue cheese without mould may taste like cream cheese. This assertion is based on the idea that the mould in blue cheese adds sharpness to the flavour. By removing the mould, the cheese may lose the sharp tang associated with blue cheese, resulting in a milder, cream cheese-like taste.
It is worth noting that not everyone agrees with this assessment. Some people who have tried blue cheese without the mould find it difficult to pinpoint any specific flavour, stating that the mould does not significantly alter the overall taste. They suggest that the dominant flavour in blue cheese comes from other factors, such as the type of milk used or the ageing process.
Additionally, it is important to distinguish between different types of blue cheese. For example, Stilton, a popular blue cheese, is available in a white version without mould and is known for its mild flavour. On the other hand, Gorgonzola, another well-loved blue cheese, is saltier and buttery, with a stronger flavour. These variations in taste within the category of blue cheese suggest that the removal of mould may not be the only factor influencing the overall flavour profile.
In conclusion, while it is speculated that blue cheese without mould may taste like cream cheese due to the loss of sharpness, the actual impact of mould on the flavour of blue cheese is complex and multifaceted. The overall taste experience of blue cheese is influenced by a combination of factors, including the type of milk, the production method, the ageing process, and individual preferences.
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Mould makes cheese sharper
Mould plays a significant role in the cheesemaking process, and it can indeed make cheese taste sharper. The most common types of mould used to make cheese are Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These moulds develop unique flavours and textures by breaking down proteins and sugars in the milk, resulting in chemical changes.
Mould on cheese is not always an indicator of spoilage. The moulds used to produce certain varieties, such as blue cheese and soft-ripened kinds like Brie, are different from those that sprout on old cheese or bread. The moulds used in cheesemaking are generally safe to eat and are characterised by blue veins inside the cheese or a thick, white rind on the outside. However, it's important to distinguish between safe mould and harmful spoilage.
Hard cheeses, such as Parmesan, Swiss, and Cheddar, can usually be salvaged by cutting away the mouldy part. The mould roots will likely not have penetrated deep into these hard, salty cheeses. In contrast, mould can more easily penetrate semi-soft or soft cheeses, and fresh cheeses like mozzarella, ricotta, cream cheese, or chèvre should be discarded if mould is visible, as the flavour will likely be negatively impacted.
While mould can add sharpness and unique flavours to cheese during the cheesemaking process, mould that develops on cheese during storage can indicate spoilage and should be approached with caution. The distinct blue veins in blue cheese, for example, are created by the intentional addition of mould during production, contributing to its sharp and salty taste. However, if other types of mould appear on blue cheese, it may be unsafe to consume.
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Soft cheeses with mould should be thrown out
While mould is used to produce certain types of cheese, such as blue cheese and soft-ripened cheese, mould on soft cheese should not be consumed and the product should be thrown out.
Mould is a fungus characterised by fuzzy, off-colour spores. It is usually a sign of spoilage when it grows on food, but some types of mould are used to produce certain cheeses. Particular kinds of cheese require mould to mature and develop their unique flavours and textures. The most common types of mould used to grow cheese are Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These moulds help develop unique flavours and textures by eating the proteins and sugars in the milk, resulting in chemical changes.
However, mould on soft cheese is different from the mould used during the production of cheese. Soft cheeses are extremely wet, providing an environment for microorganisms to thrive. This means that mould roots can penetrate deeper into soft cheeses, easily contaminating the entire product. Therefore, it is recommended to throw out soft cheeses with mould, as consuming spoiled cheese can cause gastrointestinal discomfort, loose stools, and even severe food poisoning in the worst cases.
It is important to note that the conditions in your home refrigerator are different from the controlled conditions used by cheesemakers during the ageing process. To prevent mould growth, maintain the right temperature and humidity in your refrigerator. Unopened cheeses can be stored almost anywhere in the refrigerator as long as they are sealed. Once opened, store the cheese in a dedicated drawer, such as the deli drawer, and separate it from moist foods.
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Hard cheeses with mould can be salvaged by cutting away the mould
Mouldy cheese can be caused by an environment that is too humid and hot, which creates an inviting environment for bad bacteria and mould to grow on your cheese. While mould is an integral part of the cheese-making process, mouldy cheese can negatively impact its flavour and texture. It can also cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick.
It is important to note that mouldy cheese should be discarded if the surface is entirely covered in mould or if the piece of cheese is too small to cut one inch below the surface with mould growth. Additionally, soft cheeses with mould should not be cut, as the mould roots can penetrate deeper into these types of cheeses.
To prevent mould from growing on your cheese, it is recommended to store it in a dedicated drawer in your refrigerator, such as the deli drawer. For expensive aged cheeses, wrapping them in cheese paper or wax paper is advised instead of plastic wrap.
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Spoiled cheese can cause severe food poisoning
When it comes to cheese, mold can be a tricky subject. While some types of mold are intentionally introduced during the cheesemaking process to create unique flavors, accidental mold growth due to improper storage can indicate spoilage and pose potential health risks.
Signs of Spoiled Cheese
It's important to examine the cheese for signs of spoilage before consumption. This includes checking for mold, unusual odors, or changes in texture. If the cheese looks or smells off, it's best to discard it. Proper storage practices, such as maintaining the appropriate temperature and humidity levels, are crucial to prevent spoilage.
Health Risks of Spoiled Cheese
Consuming spoiled cheese can lead to severe food poisoning, especially in vulnerable populations such as the elderly, young children, pregnant individuals, and those with weakened immune systems. The severity of food poisoning symptoms can vary, ranging from mild to severe cases.
Symptoms of food poisoning from spoiled cheese typically affect the digestive system and may include nausea, vomiting, diarrhea, stomach cramps, and gastrointestinal discomfort. In more severe cases, individuals may experience fever, chills, or both. It's important to stay hydrated, rest, and seek medical advice if symptoms persist or become concerning.
Preventing Spoilage
To prevent cheese spoilage, it's crucial to follow proper storage guidelines. Cheese should be stored in a dedicated drawer in the refrigerator, such as the deli drawer, which provides the optimal temperature and humidity conditions. Unopened cheeses should be kept in a sealed container, while expensive aged cheeses are best wrapped in cheese paper or wax paper to allow the healthy cultures to breathe and enhance their flavor.
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Frequently asked questions
The taste of mould cheese depends on the type of cheese. For example, blue cheese without mould is similar to cream cheese. Meanwhile, white Stilton is milder than blue Stilton, which is saltier and buttery. Roquefort, made from sheep's milk, is tangier.
Mould in cheese is characterised by blue veins inside or a thick, white rind on the outside.
If your cheese has gone bad, it will taste overly bitter or sour, or have a musty quality to it. Spoiled cheeses are often affected by harmful mould, like black mould, which can cause an allergic reaction or severe food poisoning.
Store your cheese in a dedicated drawer in your refrigerator, such as the deli drawer, to maintain the right temperature and humidity. Wrap expensive aged cheeses in cheese paper or wax paper, not plastic wrap.
