Patrick Oconnell
It is a common misconception that mouldy cheese is toxic and should be thrown away. While mouldy cheese is not toxic, it can be unappetizing and may negatively impact the flavour and texture of the cheese. For harder, aged cheeses like Parmesan, it is generally safe to scrape away the mould and consume the remaining cheese. However, it is important to assess the type of mould and the extent of its growth before deciding to trim and consume the cheese.
| Characteristics | Values |
|---|---|
| What to do with mouldy Parmesan cheese | Cut off the mouldy part and rinse with salty water, then freeze for later use |
| Toxicity of mouldy Parmesan cheese | Not toxic but tastes bad |
| Illness due to mouldy Parmesan cheese | Unlikely to cause illness but may upset stomach |
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What You'll Learn
It's safe to eat, but it tastes bad
It's important to note that mouldy cheese is not toxic, and you are very unlikely to get sick from eating it. However, it will almost certainly taste bad, and the mould can affect the flavour of your cheese. Therefore, it is important to know how to handle mouldy cheese to avoid wasting it.
If you discover mould on your Parmesan cheese, it is safe to scrape away the mould and consume the remainder. Parmesan is a hard, aged cheese, and mould is unlikely to penetrate deep into the cheese. However, it is important to inspect the cheese thoroughly and ensure that the mould is not fluorescent or accompanied by an off odour, as this may indicate the presence of harmful bacteria. If the mould is fluorescent or the cheese smells off, discard the entire block.
When dealing with soft cheeses, such as ricotta, mascarpone, or chèvre, it is best to discard the entire product if mould is present. Soft cheeses have a high moisture content, providing an ideal environment for mould growth. The mould can quickly spread throughout the cheese, making it unsafe for consumption.
To prevent mouldy cheese, buy fresh cheese and store it properly. Long-aged, hard cheeses like Parmesan, pecorino, aged cheddar, and aged Gouda are less likely to develop mould. Proper storage can also extend the shelf life of your cheese.
In summary, while it is safe to consume Parmesan cheese with mould after scraping it away, the mouldy taste may persist and be unpleasant. To avoid this, prevent mould altogether by opting for long-aged, hard cheeses and storing them properly.
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Trim the mould off harder, aged cheeses
If you spot mould on hard, aged cheeses like Parmesan, it is generally safe to trim the mouldy section off and eat the rest of the cheese. This is because mould tends to stay on the surface of hard, salty cheeses, rather than penetrating deep into the cheese. However, it is important to be cautious and assess the extent of the mould growth. If the mould is widespread throughout the cheese, it is best to discard it entirely.
When trimming the mould off hard cheeses, use a knife to cut off a generous section around the mouldy area. It is recommended to cut about an inch around and below the mould spot to ensure that all the mould is removed. This will also help prevent the mould from spreading further. After cutting off the mouldy portion, you can grate or shred the remaining cheese for use in recipes.
It is worth noting that mould plays an integral role in the cheesemaking process, and most types of mould will not harm you. However, mould can negatively impact the flavour and texture of the cheese, so it is essential to consider the potential effect on your culinary creation. If you are hesitant about consuming mouldy cheese, it is better to err on the side of caution and discard it.
Additionally, it is crucial to address the underlying cause of the mould growth. Ensure that your cheese is properly stored in airtight packaging or containers to prevent future mould issues. Proper storage will help extend the shelf life of your cheese and reduce food waste.
In summary, when dealing with mould on hard, aged cheeses like Parmesan, it is generally safe to trim off the mouldy section and consume the remaining cheese. However, always use your best judgement, and if the mould is widespread, discard the cheese entirely. Proper storage practices will also help prevent mould growth and prolong the life of your cheese.
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Soft cheeses should be discarded
While mouldy cheese is generally not toxic, soft cheeses should always be discarded if mould is present. This is because the damp environment of soft cheeses allows mould to penetrate deeper into the cheese. Fresh soft cheeses such as ricotta, mascarpone, chèvre, mozzarella, cream cheese, and similar varieties are particularly susceptible to mould and should be thrown away if mould is visible.
Unlike hard, salty cheeses such as Parmesan, where mould is unlikely to penetrate beyond the surface, soft cheeses provide a favourable environment for microorganisms to thrive due to their higher moisture content. As a result, mould roots can quickly spread throughout the cheese, altering its flavour and texture.
It is important to note that while mouldy cheese is generally considered non-toxic, consuming large amounts of mouldy soft cheese could potentially lead to adverse effects. Additionally, mouldy cheese will likely have an unpleasant taste, making it unappetizing to eat. Therefore, it is always recommended to discard soft cheeses that show signs of mould.
To prevent mould from developing in soft cheeses, proper storage is essential. Soft cheeses should be kept refrigerated and consumed within a reasonable timeframe. Additionally, ensuring that utensils and storage containers are clean can help reduce the likelihood of mould growth.
In summary, soft cheeses that exhibit signs of mould should always be discarded. The high moisture content of soft cheeses provides an ideal environment for mould to proliferate, potentially affecting taste and texture. By disposing of mouldy soft cheeses and practising proper storage methods, you can help ensure the safety and quality of your cheese.
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Store cheese properly to avoid mould
Storing cheese properly is essential to prevent mould and maintain its quality. Here are some tips to help you store your cheese to avoid mould:
Choose the Right Storage Material
Avoid using plastic wrap or airtight containers as your primary storage material. Cheese needs to breathe, and these materials can trap moisture and cause spoilage. Instead, opt for wax paper, parchment paper, or cheese paper. These papers allow the cheese to breathe while protecting it from drying out. If you use plastic wrap, ensure it is a fresh piece each time you rewrap the cheese.
Create a Suitable Environment
Store cheese in the refrigerator, specifically in the vegetable or crisper drawer, where the temperature is more consistent, slightly warmer, and humidity is higher. The ideal temperature for storing most cheeses is between 35°F and 45°F (2°C to 7°C). Keep the refrigerator clean to provide a better storage environment.
Wrapping Techniques
For hard cheeses like Parmesan, wrap them tightly in paper and then loosely in plastic wrap. This combination protects the cheese while allowing some breathability. For soft cheeses, wrap them in parchment paper and then place them in an airtight container inside the refrigerator to create a moist environment.
Maintain Freshness
Buy cheese in small quantities to reduce the storage time. Cheese is best consumed within a few days of purchase. If you have a variety of cheeses, keep them separate to prevent cross-contamination of flavours and mould spores. Additionally, change the wrapping periodically if you don't use the cheese right away.
Alternative Methods
You can also rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil, and then store it in an airtight container in the fridge. If mould starts to grow, it will be on the oil, not the cheese itself. Another alternative is to store cheese in an airtight container with a few lumps of sugar or a lightly vinegar-moistened paper towel.
By following these tips, you can effectively store your cheese and reduce the chances of mould growth, ensuring your cheese stays fresher for longer.
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Some mouldy cheese can be washed and frozen
If you spot mould on your Parmesan cheese, it is best to assess the type of mould and its penetration before deciding to salvage the cheese. While mould is an integral part of the cheesemaking process, and almost none of it will kill you, it could negatively impact the flavour and texture of the cheese.
For the most part, mould roots will not be able to penetrate beyond the surface of hard, salty cheeses like Parmesan. In such cases, you can cut off the mouldy parts and then rinse the cheese with warm salty water to wash off any remaining mould. This will allow you to safely consume the cheese or even store it in the freezer for later.
However, it is important to note that microorganisms thrive in wet environments, so if your Parmesan cheese is soft, the mould roots are more likely to have penetrated deeper. In this case, it is recommended to discard the cheese.
To prevent mould growth, it is essential to minimise the exposure of cheese to oxygen and human contact. Always wrap cheese tightly in an airtight material, such as plastic wrap or cheese storage paper, and consider adding a layer of aluminium foil for extra protection. Wash your hands before handling cheese, and use food preparation gloves or a piece of plastic wrap as a barrier to avoid direct contact.
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Frequently asked questions
If you see mold on your Parmesan cheese, you can simply cut off the moldy part and eat the rest of the cheese. Make sure to assess the type of mold—if it is white, fuzzy mold tinged with green, the flavor effect is minimal and the mold can be safely cut away. If it is black or grey mold, cut away more of the cheese to ensure that no moldy part is left.
Mold on Parmesan cheese is generally non-toxic. While it is unlikely to make you sick, it may negatively impact the flavor and texture of the cheese.
To prevent mold from growing on Parmesan cheese, buy fresh cheese and store it properly. Long-aged, hard cheeses like Parmesan are least likely to mold.
In addition to Parmesan, other long-aged, hard cheeses such as pecorino, aged Cheddar, and aged Gouda are less likely to mold. Cheeses that age for 18 months or longer are the least likely to develop mold.
