Andy Montoya
Rancid cheese is not only unpleasant to eat but can also be dangerous to your health. While the smell of rancid cheese can vary, it is often described as sour or putrid. In terms of taste, it can be bitter, acidic, or unpleasantly sour. Spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting, diarrhoea, fever, and chills. However, despite the negative connotations of rancidity in Western culture, chefs in high-end gastronomy have begun experimenting with rancid flavours in their dishes.
| Characteristics | Values |
|---|---|
| Taste | Sour, bitter, acidic, unpleasant aftertaste |
| Odor | Rancid, sour, putrid |
| Texture | Slimy, greasy, brittle, cracking |
| Color | Discoloration, fading, browning, black or blue |
| Mold | Fuzzy exterior, patches of different colors or textures, black mold |
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What You'll Learn
- Spoiled cheese can be bitter, acidic, or unpleasantly sour
- Harmful moulds, like black mould, can cause an allergic reaction or severe food poisoning
- Hard cheeses like cheddar can crack when they spoil due to changes in moisture content
- Soft white mould cheeses like Camembert can become slimy when they spoil due to bacteria growth
- Rancid cheese is the result of the decomposition of triglycerides by hydrolysis and/or oxidation
Spoiled cheese can be bitter, acidic, or unpleasantly sour
While the taste of rancid cheese is certainly unpleasant, some chefs in high-end gastronomy have begun experimenting with rancidity as a flavour. For example, Michel Bras has published recipes that call for the use of oils made rancid by adding pork lard, and Andoni Luiz Aduriz at Mugaritz serves a dessert of a sweet marshmallow in an acidic sauce of oxidised wine soup. Rancidity exists in many different cultures, and in some cases, it is even desirable. For instance, in the Faroe Islands, people eat rast, a lamb that is hung without preservatives for up to two years, and in Morocco, salted smen, a fermented butter, is consumed.
It is important to note that consuming spoiled cheese can be dangerous and can lead to foodborne illnesses, severe food poisoning, gastrointestinal discomfort, and loose stools. In severe cases, these symptoms may be accompanied by fever and chills. Therefore, it is recommended to consume cheese by the date on the label or within a few days of purchasing it. Fresh soft cheeses like cottage cheese tend to go bad more rapidly, lasting about a week in the fridge once opened, while hard cheeses can last up to a month after opening.
There are several signs that can help you determine if your cheese has gone bad. Firstly, changes in colour and texture can indicate spoilage. Browning, for example, can be a sign of spoilage in cheeses like Gouda and Parmesan, resulting from a complex reaction between reducing sugars and amino acids from the breakdown of protein in the cheese. Mould growth can also be an indicator of spoilage, although some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. Unwanted mould growth, on the other hand, can produce spores and toxins that make the cheese unsafe to eat.
Additionally, the smell of rancid cheese can be off-putting, often described as sour or putrid. This odour is caused by the release of free fatty acids and specific volatile compounds during spoilage. Lastly, changes in texture can also indicate that cheese has gone bad. Hard cheeses like Cheddar can become brittle and prone to cracking due to changes in moisture content and the growth of unwanted bacteria. Soft cheeses like Camembert can become slimy due to the growth of harmful bacteria.
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Harmful moulds, like black mould, can cause an allergic reaction or severe food poisoning
It is important to distinguish between "rancid" and "mouldy" cheese. While mouldy cheese may not always be harmful, rancid cheese is always best avoided.
Rancid cheese will have an unpleasant taste, and it is best to trust your senses when it comes to identifying it. It may taste sour or have an unpleasant aftertaste.
Mouldy cheese, on the other hand, may be salvageable. The moulds involved in cheesemaking are often harmless and even desirable. However, harmful moulds, like black mould, can cause an allergic reaction or severe food poisoning. It is important to know how to handle mould on your cheese to stay safe and avoid wasting food. Assess the type of mould and cheese you are dealing with. Fresh soft cheeses like ricotta, mascarpone, and chèvre that have developed mould should be discarded, as the damp environment allows mould to penetrate deep into the cheese, negatively affecting its flavour. Soft cheeses like Brie or Port Salut can be salvaged by cutting away at least a quarter of an inch from any surface with visible mould. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped to remove the mould.
While mould that is white and fuzzy with a tinge of green is generally safe to cut away, black or grey mould is less desirable and requires cutting away more of the cheese to ensure removal of any affected parts. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
Allergic reactions to mouldy cheese are rare but possible. Food-related and occupational IgE sensitization to mould-type cheese has been reported. A 19-year-old atopic patient experienced clinical reactions, including skin reactivity to blue cheese, after IgE sensitization to moulds and yeasts. Additionally, a 58-year-old atopic patient experienced anaphylaxis due to a food allergy to dyes used in cheese.
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Hard cheeses like cheddar can crack when they spoil due to changes in moisture content
Hard cheeses like cheddar can last 3-4 times longer in the fridge than soft cheeses. This is because they contain less moisture and are therefore less prone to spoilage from bacteria. If stored correctly, hard cheeses like cheddar can last four to six months in the fridge.
However, hard cheeses like cheddar can still spoil, and one sign of this is cracking. Hard cheeses can start to crack when they spoil due to changes in the cheese's moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, which can cause them to become brittle and prone to cracking. To prevent cracking, store your cheese in a cool place with good air circulation and the right humidity conditions. Wrapping the cheese tightly can also help to prevent moisture loss and contamination.
Other signs of spoilage in cheddar cheese include a change in appearance, such as the growth of mould, or discoloration, like dark spots, streaks, or patches. Mould can produce harmful toxins that can lead to foodborne illnesses, including food poisoning, so it is important to discard the entire block of cheese if mould is present. Spoiled cheese can also exhibit an unpleasant odour, such as a sour, rancid, or ammonia-like smell, and a change in texture, such as becoming slimy, sticky, excessively hard, crumbly, or dry.
If you are unsure about the condition of the cheese, you may have to taste a small piece to determine if it has spoiled. Spoiled cheese can taste bitter, acidic, or unpleasantly sour. However, it is important to note that consuming spoiled cheese can lead to gastrointestinal discomfort, loose stools, and, in severe cases, fever and chills. Therefore, it is generally best to avoid tasting cheese that is suspected to be spoiled, and instead look for other indicators of spoilage.
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Soft white mould cheeses like Camembert can become slimy when they spoil due to bacteria growth
It's important to know how to spot when cheese has gone bad to avoid health risks. Spoiled cheese can have a range of indicators, including mould growth, discolouration, and a slimy or greasy texture. While the smell of spoiled cheese can vary, it is often described as rancid, sour, or putrid. Spoiled cheese can also smell like spoiled milk, ammonia, or a refrigerator or freezer. In terms of taste, it can be bitter, acidic, or unpleasantly sour.
The process of rancidity involves the decomposition of triglycerides by hydrolysis and/or oxidation, creating free fatty acids that can break down into a variety of flavourful compounds. Butyric acid, for example, is a triglyceride found in butter that, when oxidized, produces a unique smell and contributes to the flavour and odour of foods like Parmesan, goat's cheese, and kombucha. However, in high amounts, butyric acid can be unpleasant, as it is used in stink bombs and is the primary smell in human vomit.
Chefs in high-end gastronomy have started to experiment with rancidity as a flavour profile in their dishes. For example, Michel Bras has published recipes that incorporate oils made rancid by adding pork lard, while Andoni Luiz Aduriz serves a dessert with a marshmallow in an acidic sauce of oxidized wine soup. Rancidity exists in many different cultures, and its perception can vary based on one's cultural background. For instance, in the Faroe Islands, people consume rast, a lamb that is hung without preservatives for up to two years, while in Morocco, salted smen, a fermented butter, is commonly eaten.
While some changes in cheese texture may be normal, sudden or unusual alterations can indicate spoilage. For example, if a hard cheese has gone soft or a soft cheese has become slimy, it has likely spoiled. Hard cheeses like Cheddar can crack due to changes in moisture content and the growth of unwanted bacteria. To prevent this, store hard cheeses in a cool place with good air circulation and the right humidity conditions.
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Rancid cheese is the result of the decomposition of triglycerides by hydrolysis and/or oxidation
Cheese is a perishable food, and it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting, diarrhoea, fever, and chills. Rancid cheese is the result of the decomposition of triglycerides by hydrolysis and/or oxidation. This process creates free fatty acids, which can break down further into a wide array of flavourful compounds.
The indicators of rancid cheese include an unpleasant, rancid odour, an acidic taste, and a strong, sour taste. Spoiled cheese can also exhibit a bitter taste and a musty quality. In terms of appearance, discolouration, mould growth, and a slimy or greasy texture can be signs of spoilage.
The spoilage of cheese can be influenced by factors such as temperature, humidity, and the presence of other foods. Proper storage practices can help maintain the freshness of cheese and prevent spoilage.
Interestingly, the concept of rancidity in food is being explored by chefs as a potential new taste to incorporate into their dishes. Some chefs have already begun experimenting with rancidity in their recipes, showcasing its potential to add interesting flavours to certain dishes.
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Frequently asked questions
Rancid cheese can taste overly bitter, acidic, or unpleasantly sour. Spoiled cheese can also exhibit a highly acidic taste due to the overgrowth of bacteria, which leads to excessive fermentation.
There are several ways to tell if cheese has gone bad. Firstly, any significant colour change in cheese can be an indicator of spoilage. Fresh soft cheeses like cottage cheese tend to go bad more rapidly and can develop mould growth, discolouration, and a slimy or greasy texture. Hard cheeses like cheddar can start to crack when they spoil due to changes in moisture content.
Consuming spoiled cheese can lead to foodborne illnesses, including food poisoning, vomiting, diarrhoea, and other unpleasant symptoms such as gastrointestinal discomfort, loose stools, fever, and chills.
