Randy Chandler
Blue cheese is known for its moldy appearance, but is it safe to eat? The short answer is yes. In fact, microorganisms like mold are what make cheese, well, cheese. Most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mold, bacteria, and other microorganisms feed on the proteins and sugars present in milk. However, it's important to distinguish between the types of mold that are safe to consume and those that are not. Blue cheese, for example, can have either blue or green mold, both of which are generally safe to eat. On the other hand, white, pink, or grey fluffy mold that grows on the surface of blue cheese is cause for concern and should be discarded.
| Characteristics | Values |
|---|---|
| Types of mold in blue cheese | p.roqueforti and p.glaucum |
| Color of p.glaucum | Green |
| Safe mold | White, blue, green |
| Unsafe mold | White, pink, grey, fluffy |
| Safe to cut mold off | Yes, for harder, aged cheeses |
| Safe to eat moldy cheese | Yes, in small quantities |
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What You'll Learn
Blue-green mold is safe to eat
Blue-green mold on cheese is generally safe to eat. Blue cheese can have blue or green mold, and both are considered safe to consume. The mold on the surface of the cheese or within it is what makes the cheese distinct in terms of taste and texture. However, it is important to distinguish between the types of mold. The concerning type is the fluffy or fuzzy white, pink, or grey mold that grows on the surface of the cheese. This mold is not safe for consumption and should be discarded.
The mold on blue cheese is of two main types: p.roqueforti and p.glaucum. The latter exhibits more green hues. These molds are safe to eat because they cannot produce harmful mycotoxins. The conditions in which they exist inside the cheese are not suitable for the production of mycotoxins.
It is worth noting that some people might be allergic to penicillin, which is related to the blue mold in cheese. Therefore, it is recommended that those allergic to penicillin avoid consuming blue cheese.
While blue-green mold on cheese is generally safe to eat, it is important to practice good hygiene and cleanliness to prevent mold growth. Mold spores can build up in refrigerators, dishcloths, and other cleaning utensils. Regular cleaning and maintenance are crucial to controlling mold growth.
In summary, blue-green mold on cheese is typically safe to consume, but it is essential to be aware of the different types of mold and practice good hygiene to prevent unwanted mold growth.
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How to handle moldy cheese
It is important to understand that microorganisms like mould are what make cheese, well, cheese. Mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk, transforming them into a wide range of flavourful compounds. That thick white rind on the outside of a wheel of brie? That's mould, too! (Penicillium candidum to be more precise.)
When it comes to handling mouldy cheese, there are a few things to keep in mind. Firstly, it is essential to identify the type of cheese that has moulded. Fresh cheeses, such as mozzarella, ricotta, and queso fresco, are meant to be consumed shortly after they are made and should not be eaten if mould appears. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped or cut away. It is safe to remove and consume the cheese without the mouldy part, as long as the mould is white, fuzzy, and tinged with green. However, it is important to discard the cheese if it has black or grey mould, as it is less desirable and may indicate the presence of Aspergillus niger, which can be harmful. Additionally, mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown out.
To prevent cheese from moulding, it is essential to store it properly. Wrap the cheese in special cheese paper or parchment paper and label it with the type of cheese and the purchase date. Store it in a crisper drawer or a dedicated wine fridge, which has less cold temperatures that are better for the cheese. Harder, long-aged cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are less likely to mould.
It is worth noting that blue cheese is expected to have some amount of blue or greenish mould, and this is safe to consume. However, if you are allergic to penicillin, it is advised to avoid consuming blue mould cheese.
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Mold maintenance for cheesemakers
Mold is integral to the cheesemaking process, contributing to the flavor, texture, and preservation of the final product. However, uncontrolled mold growth can lead to spoilage and food safety issues, making mold maintenance a critical task for cheesemakers. Here are some strategies and best practices for mold maintenance during cheese production:
Understanding Mold Characteristics and Behavior:
Cheesemakers must familiarize themselves with the characteristics and behaviors of various molds, such as black mold, green mold, and blue mold. Knowing the optimal conditions for desirable molds while inhibiting unwanted growth is essential for effective mold control.
Humidity Control:
High moisture levels promote mold growth, so cheesemakers must maintain optimal humidity levels to prevent excess moisture. This can be achieved through the use of humidity-controlled cheese caves or aging rooms, dehumidifiers or humidifiers, and regular monitoring of humidity levels with hygrometers. Proper ventilation is also crucial in managing humidity and inhibiting unwanted mold growth.
Temperature Control:
Most molds thrive in warm environments, so maintaining consistent temperature levels in storage areas is essential. Aged cheeses, for example, are less likely to mold, so storing cheeses properly and consuming them within a reasonable timeframe can prevent mold growth.
PH Level Management:
Many molds prefer slightly acidic conditions, so cheesemakers can manipulate the pH levels of the cheese-making environment to favor desirable molds.
Oxygen Exposure:
As most molds require oxygen to grow, cheesemakers can use packaging materials that allow proper air circulation to control oxygen exposure.
Nutrient Availability:
Cheese provides an ideal nutrient source for molds, so proper stock rotation is crucial to ensure older cheeses are used first, reducing the risk of mold growth.
Additional Strategies:
Other strategies to inhibit unwanted mold growth include using salt solutions or brine to create an inhospitable environment for molds, applying food-grade wax or other coatings to seal the cheese surface, and incorporating safe, mold-inhibiting cultures during cheese production.
In summary, mold maintenance for cheesemakers involves a combination of understanding mold characteristics, controlling environmental factors like humidity and temperature, and implementing strategies to inhibit unwanted mold growth. By mastering these aspects of mold control, cheesemakers can produce diverse, flavorful, and safe cheese varieties that meet consumer expectations and uphold the rich traditions of artisan cheesemaking.
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The science behind why cheese is mold
Cheese is a beloved food item enjoyed by many, but it is also a food that is susceptible to mould growth. So, what is the science behind why cheese is mouldy?
Firstly, it is important to understand that cheese is a dairy product made from milk. Fresh cheeses, such as mozzarella, ricotta, and queso fresco, are meant to be consumed soon after production and typically have a shorter shelf life. On the other hand, most aged cheeses undergo a process of microbiological transformation, where mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk. This transformation results in the distinct flavours, textures, and characteristics associated with different types of cheese. In this sense, the presence of mould is intentional and carefully monitored during the cheesemaking process.
Cheesemakers play a crucial role in mould maintenance, ensuring that the desired type of mould is growing in the right places and intervening if other types of mould appear. This process involves regularly checking the cheese and removing any unwanted mould growth. The desired mould in cheese, such as the blue veins in Gorgonzola or the white rind on Brie, is not only safe to consume but also contributes to the unique characteristics of the cheese.
However, it is important to distinguish between the desirable and undesirable moulds that can appear on cheese. Desirable moulds, like Penicillium Roqueforti and Penicillium Glaucum, are intentionally introduced during the cheesemaking process and are safe for consumption. These moulds contribute to the flavour and appearance of the cheese. On the other hand, undesirable moulds, such as white, pink, or grey fluffy mould, indicate spoilage and should be discarded. These moulds can negatively impact the flavour of the cheese and may even pose potential health risks if consumed.
While most moulds on cheese are not harmful, it is always recommended to exercise caution. If the cheese is heavily coated in mould or has been stored for an extended period, it is best to discard it. Additionally, individuals with allergies or sensitivities to mould should be cautious when consuming mould-ripened cheeses.
In summary, the science behind why cheese is mouldy involves the intentional introduction of specific moulds during the cheesemaking process. These moulds contribute to the unique characteristics of different cheeses, and their growth is carefully monitored by cheesemakers. While most moulds on cheese are safe and even desirable, it is important to distinguish between desirable and undesirable moulds to ensure both the quality and safety of the cheese.
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What types of mold are unsafe to eat
It's important to note that mould is a type of fungus that forms multicellular, thread-like structures. While some types of mould can produce harmful toxins, others are used to produce certain foods, including some cheeses. The amount of mould consumed matters, too; ingesting small amounts of mould likely won't cause any harm to healthy individuals. However, eating larger quantities of mould may result in nausea or stomach upset.
When it comes to cheese, it's important to distinguish between controlled and uncontrolled mould growth. Cheesemakers carefully maintain the growth of desirable moulds, such as Penicillium roqueforti and Penicillium glaucum, which give blue cheese its characteristic flavour and appearance. These moulds are safe to consume as long as they are a part of the cheese-making process. On the other hand, uncontrolled mould growth on cheese can indicate spoilage and may render the cheese unsafe to eat.
Uncontrolled mould growth on cheese can be identified by its appearance and texture. White, pink, or grey fluffy or fuzzy mould on the surface of cheese is typically considered unsafe to eat. This type of mould can indicate spoilage and may produce harmful toxins called mycotoxins, which can cause gastrointestinal symptoms, acute liver disease, and immune system suppression. It is recommended to discard any cheese with this type of mould growth.
Additionally, individuals with mould allergies or respiratory sensitivities should exercise caution when consuming mould-ripened cheeses. Even small amounts of mould spores can trigger allergic reactions, and inhalation of mould spores can also cause adverse health effects. Therefore, it is essential to be aware of any personal sensitivities or allergies and make informed choices accordingly.
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Frequently asked questions
Blue cheese can have blue or green mold, both of which are safe to eat. However, it is important to distinguish between the desirable mold and other mold that has formed due to improper storage. The concerning mold is white, pink, or grey and fluffy. If you are allergic to penicillin, it is best to avoid blue mold.
To prevent mold from growing on your cheese, store it properly and eat it within a reasonable time frame. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a wine fridge.
In many ways, cheese is mold. Mold, bacteria, and other microorganisms feed on the proteins and sugars in milk, transforming them into flavorful compounds. Cheesemakers and cheesemongers must maintain the right kind of mold in the right places, intervening when necessary.
