Kamil Perry
It can be frustrating to find mold in your food, especially cheese, which tends to have a short shelf life. When we think of mold, we often think of cheese. Cheddar cheese, in particular, is most susceptible to mold due to its orange hue. However, not all white spots on cheddar cheese indicate mold. Calcium lactate crystals, which are completely harmless, can form on the outside of cheddar cheese and are a sign of quality, indicating a well-aged cheese with a potentially robust flavor. These crystals are coarse, like fine sand, while mold is soft and hairy. Aged cheddars are less likely to mold, and if mold is present, it can usually be safely scraped away.
| Characteristics | Values |
|---|---|
| Appearance | White, wispy, fluffy, fuzzy, blue, black-grey, green |
| Texture | Soft, coarse, powdery, sticky, gritty, hard, crunchy |
| Odor | Rotten, ammonia |
| Type of cheese | Fresh soft cheese, semi-soft cheese, hard cheese |
| Edibility | Moldy cheese is usually edible after removing the moldy part, but it is recommended to discard moldy fresh soft cheese |
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What You'll Learn
White dots on cheddar cheese
On the other hand, calcium lactate crystals are a sign of a well-aged cheese and are completely harmless. They are often referred to as "flavor crystals" because they indicate a rich, aged flavor. These crystals are coarse and feel like very fine sand. They form when bacteria break down the lactose in the cheese into lactic acid.
To distinguish between mold and calcium lactate crystals, you can use the touch test. If the white dots are soft, it is likely mold, but if they are hard, they are probably calcium lactate crystals. Additionally, mold may have a powdery taste, while calcium lactate crystals are usually flavorless.
If you are still unsure, it is best to consult a cheese expert or monger to get their opinion. It is important to remember that wasting food can be costly, so it is worth taking the time to properly evaluate the cheese before discarding it.
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Calcium lactate crystals vs. mold
It can be frustrating to find mold on your cheese, but it's important to know that not all white substances on cheese are mold. Calcium lactate crystals and mold are two different things that can appear on the surface of cheddar cheese.
Calcium Lactate Crystals:
Calcium lactate crystals are formed when the culture in the cheese breaks down lactose, producing lactic acid. As the levels of lactic acid rise, they bind with calcium ions, forming calcium lactate. Over time, as the levels of calcium lactate increase, they reach a point of crystallization, becoming visible as white crystals on the cheese's surface. These crystals are a sign of a well-aged cheese and are often referred to as "flavor crystals" by cheese enthusiasts, indicating a potentially more robust flavor. Calcium lactate crystals are coarse, like fine sand, and have a powdery look and feel. They usually appear as a smear across the surface of the cheese rather than distinct specks.
Mold:
Mold, on the other hand, is soft and can sometimes stick up from the surface of the cheese, resembling tiny hairs. It is often white and wispy, growing on the outside of cheese. Mold can render cheese inedible, and if the cheese smells rotten, it is best to discard it. However, in some cases, it is possible to remove the moldy portion and still consume the remaining cheese.
How to Distinguish Between Calcium Lactate Crystals and Mold:
The key difference between calcium lactate crystals and mold lies in their texture. Calcium lactate crystals are coarse and gritty, while mold is soft and hairy. Additionally, calcium lactate crystals are usually found on the outside of cheddar cheese, while mold can grow on both the outside and inside of the cheese. If you're unsure, performing a touch test can help distinguish between the two.
In summary, while both calcium lactate crystals and mold can appear on cheddar cheese, they have distinct characteristics. Calcium lactate crystals are a sign of a well-aged cheese and are valued for their contribution to flavor and texture, whereas mold can indicate spoilage and may render the cheese inedible.
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How to identify good mold vs. bad mold
It is important to know how to identify good mold from bad mold to avoid wasting food and money. Most people are familiar with white, wispy molds growing on the outside of cheese, but there are other white things that can grow on your cheese, like crystals, that are desirable. Calcium lactate crystals are coarse, like very fine sand, whereas mold is soft and sometimes sticks up from the surface of the cheese, looking like tiny hairs. Calcium lactate is completely harmless and is a sign of a well-aged cheese with a potentially more robust flavor. Therefore, if you see white speckles on your cheddar cheese, it is likely calcium lactate crystals and not mold.
However, if you find mold on your cheese, it is important to assess the situation based on the type of cheese. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded since the mold has likely penetrated deep into the cheese and negatively impacted its flavor. For soft cheeses like Brie or Port Salut, about a quarter inch should be cut away from any surface where mold is visible. Harder, aged cheeses like aged cheddar or Parmesan can simply have the mold scraped away. With white, fuzzy mold tinged with green, the flavor effect is minimal, and the mold can be safely cut away. Black or gray mold is less desirable, and more cheese should be removed to ensure that any affected parts are discarded. Any moldy cheese that smells of ammonia or is both moldy and wet should be thrown out.
To avoid the mold issue altogether, opt for long-aged, hard cheeses like Parmesan, pecorino, older cheddars, and aged Gouda. Cheeses that age for 18 months or longer are the least likely to mold. Additionally, storing your cheese properly can help prevent mold from forming.
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How to cut mold off cheddar cheese
It is not uncommon to find mould on cheddar cheese, and it can be frustrating when this happens. However, it is possible to cut the mould off and salvage the rest of the cheese.
Firstly, it is important to distinguish between mould and calcium lactate crystals, which can often be mistaken for mould. Calcium lactate crystals are completely harmless and are a sign of a well-aged cheese. They are coarse, like very fine sand, whereas mould is soft and can stick up from the surface of the cheese, looking like tiny hairs. If the cheese smells rotten, it is best to throw it away.
If there are only small spots of mould on the cheddar, it is safe to cut off a generous divot around the spot and use the rest of the cheese. It is recommended to cut off at least 1 inch (2.5 cm) around the mould on all sides. The mould can be sliced or shaved off, and the remaining cheese can be used quickly.
It is important to note that this only applies to hard or semi-hard cheeses like cheddar. Fresh cheeses, such as mozzarella, burrata, ricotta, mascarpone, paneer, and feta, should not be consumed if mould is present. For semi-soft cheeses, such as Havarti or mild cheddar, mould roots may penetrate deeper into the cheese, so cutting off the mould may not be sufficient to remove all the roots.
Additionally, it is worth noting that while most moulds are not harmful, there are some rare types, such as the dark black-grey mould Aspergillus niger, that can be a health concern. Therefore, it is always important to inspect the cheese carefully and use your best judgment before consuming it.
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How to prevent mold on cheddar cheese
Mould on cheddar cheese can look like white, wispy fuzz, sometimes tinged with green, or black or grey.
How to Prevent Mould on Cheddar Cheese:
Preventing mould on cheddar cheese is all about proper storage. Exposure to air is one of the most significant factors in accelerating the deterioration of cheese. When cheese is left exposed to oxygen, it not only begins to dry out but also becomes more susceptible to mould growth and spoilage. To prevent this, it’s essential to tightly wrap cheese in an airtight material, such as plastic wrap, to minimise exposure to the air. This is especially important for harder cheeses like cheddar, which can dry out more quickly than softer varieties.
Even the most thorough hand washing can leave trace amounts of bacteria that, when transferred to the cheese, encourage mould to grow. The best practice is to avoid direct contact with cheese by using gloves or ensuring that the packaging creates a barrier between the cheese and your hands.
If you want to avoid the mould issue as much as possible, stick with long-aged, hard cheeses like aged cheddars, Parmesan, pecorino, aged Gouda, and the like. Cheeses that age for 18 months or longer are the least likely to mould.
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Frequently asked questions
Mold on cheddar cheese can appear as a fluffy column or a few specs of blue or black-grey. It can also be white and wispy, or white speckles, which may be confused with calcium lactate crystals.
Mold is usually soft and can stick up from the surface of the cheese, looking like tiny hairs. Calcium lactate crystals, on the other hand, are coarse and granular, like very fine sand.
If you find mold on your cheddar cheese, it is best to cut off at least a quarter of an inch from the moldy area. Harder, aged cheddars can simply have the mold scraped away. If the cheese is soft, it is best to discard it as the mold may have penetrated deeper into the cheese.
