Kamil Perry
It can be disheartening to discover that your favourite block of cheese has turned mouldy. However, there is no need to throw it away! The best way to salvage mouldy cheese depends on the type of cheese. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mould is visible. Harder, aged cheeses like Cheddar or Parmesan can simply be scraped to remove the mould. In general, hard and semi-soft cheeses are less susceptible to mould as microorganisms thrive in wet environments. Therefore, mould roots will barely penetrate the surface of hard, salty cheeses like Parmesan. On the other hand, mould roots will penetrate deeper into semi-soft cheeses like Havarti or mild Cheddar.
| Characteristics | Values |
|---|---|
| What to do if there is mold on the cheese | Cut off the moldy part of the cheese, or scrape it off if it is on the cut surface. |
| How much cheese to cut off | Cut off a generous divot around the moldy spot. |
| Tools to cut the mold off | Use a knife, a cheese plane, or a grater. |
| When not to cut the mold off | If the cheese is soft like mozzarella, burrata, ricotta, mascarpone, paneer, feta, cottage cheese, or cream cheese. |
| When to throw the cheese away | If it is next to fish or meat due to the possibility of cross-contamination, or if it is coated in green fur. |
| How to prevent mold | Store cheese properly and eat it within a reasonable time frame. |
| How to store cheese | Wrap it in special cheese paper or parchment paper, label it with the type of cheese and the date, and store it in the crisper drawer or a wine fridge. |
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What You'll Learn
Cut off the mouldy part of the cheese
If you spot mould on your cheese, don't panic! While it may be unsightly, it's unlikely to make you sick. In fact, in many ways, cheese is mould. The mould that grows on cheese is usually not dangerous and can be safely cut off.
If you choose to cut off the mouldy part of the cheese, it is important to use the right tools and techniques. Use a clean, sharp knife or a cheese plane to cut or scrape away the mouldy section, ensuring you remove a generous portion around the affected area. Avoid touching the mould with your fingers. After removing the mould, wrap the cheese tightly in plastic wrap or vacuum seal it to prevent further contamination.
Different types of cheese require different approaches when it comes to mould removal. For harder, aged cheeses like cheddar or parmesan, simply scrape off the mould. For soft cheeses like Brie or Port Salut, cut away about a quarter of an inch from any surface where mould is visible. Fresh soft cheeses like ricotta, mascarpone, or chèvre should be discarded if mould is present, as it is likely to have penetrated deeper into the cheese.
It is important to note that while cutting off the mouldy part of the cheese can extend its life, it may still affect the flavour. The mould-affected portion of the cheese may not taste as intended, so it is essential to assess the mould situation before deciding to cut it off. Additionally, proper storage and timely consumption are crucial in preventing mould growth on cheese.
Remember, while cutting off mouldy parts of cheese is generally safe, there are exceptions. If the cheese was stored near meat or fish, it is best to discard it due to the risk of cross-contamination. Additionally, if you spot rare types of mould, such as dark black-grey Aspergillus niger, it is advisable to dispose of the cheese entirely.
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Use a knife or cheese plane to scrape off mould
If you spot mould on your cheese, don't panic! In many ways, cheese is mould. The first thing to understand is that microorganisms like mould are what make cheese well, cheese. The mould that might grow on a chunk of cheese you forgot about in the fridge may compromise it, but it won't necessarily hurt you.
If you spot mould on the cut surface of a block of cheese, simply take a knife and scrape it off. You can also use a cheese plane to peel off a thin layer. Make sure not to touch the mould with your fingers. If the cheese was stored next to meat or fish, it's best to toss it due to the possibility of cross-contamination.
When you've removed the mould, wrap the cheese tightly in cling wrap, then put the whole thing in a vacuum seal bag and vacuum seal it. Store the cheese in your crisper drawer, which will have a consistent temperature and humidity. Alternatively, if you have a wine fridge, you can store cheese in there, where the temperatures are less cold, which is better for the cheese.
Remember, storing cheeses properly and eating them within a reasonable time frame is the best way to prevent cheese from moulding.
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Avoid soft cheeses like ricotta, cream cheese, and mozzarella
When it comes to mouldy cheese, the first step is to assess the type of cheese. Soft cheeses like ricotta, cream cheese, and mozzarella are fresh cheeses meant to be consumed soon after production. They are extremely wet, and if mould is visible, it is best to discard them. The damp environment allows mould to penetrate deep into the cheese, altering the flavour. While not toxic, the taste will be negatively impacted.
Hard, aged cheeses like Parmesan, pecorino, or aged cheddars are less susceptible to mould. The microorganisms that cause mould thrive in wet environments and are less active in dry conditions. Therefore, mould will have difficulty penetrating the surface of these hard, salty cheeses. If mould is present, it can usually be safely scraped off without affecting the flavour of the cheese underneath.
For soft cheeses like Brie or Camembert, a thin layer of mould on the surface is generally safe to consume and contributes to the unique flavour and texture of these "bloomy rind" cheeses. However, if mould is extensive or the cheese smells off, it is best to discard it. To prevent mould, store cheese properly and consume it within a reasonable timeframe. Wrapping cheese in parchment paper or vacuum sealing can extend its shelf life.
While it is tempting to salvage expensive cheese, it is essential to prioritise food safety. Some moulds, like the dark black-grey Aspergillus niger, can be harmful. If there is significant mould growth or the cheese has been contaminated by other foods, it is best to discard it. Cross-contamination with meat or fish, for example, poses health risks.
In summary, for soft cheeses like ricotta, cream cheese, and mozzarella, it is recommended to avoid consuming them if mould is visible due to the high moisture content and potential for deep mould penetration. Instead, opt for harder, aged cheeses where mould can be safely scraped off the surface, or choose soft cheeses with a natural rind, like Brie, where the mould is expected and contributes to the flavour. Proper storage and timely consumption are key to preventing mould and ensuring the best taste experience.
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Hard and semi-soft cheeses are safer
Harder, aged cheeses, like aged Cheddar or Parmesan, can have the mould scraped away. If you have a block of cheddar, you can tightly wrap the sealed end with cling wrap, then put the whole thing in a vacuum seal bag, and vacuum seal it. You can go back even two months later, and there will be no mould on the cheese.
For semi-soft cheeses like Brie or Port Salut, you should cut about a quarter of an inch away from any surface where mould is visible. In general, you can save the cheese and put it back in the fridge. Just do not touch it with your fingers. If the cheese was next to meat or fish, toss it due to the possibility of cross-contamination.
While microorganisms like mould are what makes cheese, well, cheese, and most moulds are not going to hurt you at all, they will potentially affect the flavour of your cheese. So, it is important to know how to handle the mould on your cheeses to ensure you don't waste any delicious morsels.
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Store cheese well to prevent mould
Cheese is a dairy product and hence, a breeding ground for bacteria and mould. However, there are ways to store cheese well to prevent mould.
Firstly, try to buy cheese in small quantities so that you only have to store it for a few days. Ideally, cheese should be consumed within one or two sittings. If you do have leftover cheese, it is best to store it in the vegetable drawer or on a bottom shelf where the temperature is consistent but not too cold. Freezing can cause the texture of the cheese to degrade.
Secondly, the way you wrap the cheese is important. Cheese should be wrapped in special cheese paper or in a layer of wax, parchment paper, or aluminium foil. If you want to use plastic, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, then store it in an airtight container in the fridge. The oil creates a barrier between the cheese and the plastic. If you do use plastic, it is important to note that the cheese should be replaced, along with the wax, or parchment paper, every time you unwrap it. Reused materials will not provide the same breathable seal.
Thirdly, there are some creative ways to prevent mould. One way is to use a vinegar-dampened paper towel. Wrap the vinegar-soaked towel around the block of cheese and transfer it to a zip-top bag or airtight container in the fridge. The vinegar will prevent bacteria from growing on the surface of the cheese. Another way is to use cheese bags, which are made of wax-coated paper and thin porous polyethylene plastic. This allows moisture to wick but not totally escape.
Finally, it is important to note that some cheeses are more prone to mould than others. Soft cheeses like mozzarella, ricotta, and chèvre can spoil quickly if they don't have added preservatives. These cheeses should be kept sealed in their original containers. Harder, aged cheeses like aged cheddar or parmesan are less prone to mould.
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Frequently asked questions
The best way to get mold off cheese is to cut it off. For soft cheeses like Brie or Port Salut, cut about a quarter of an inch away from any surface where mold is visible. For harder, aged cheeses, like aged Cheddar or Parmesan, simply scrape the mold off.
For soft cheeses, cut about a quarter of an inch to half an inch around and below the mold spot. For harder cheeses, a simple scrape of the surface with a knife should be enough to get rid of the mold.
Most mold isn't harmful, but it can negatively impact the flavor and texture of the cheese. One type of mold to look out for is the dark black-gray mold Aspergillus niger, which is rare but can be harmful. If the cheese was stored next to meat or fish, it's best to toss it due to the possibility of cross-contamination.
