Patrick Oconnell
Parmesan cheese is a hard, salty cheese that is beloved by many. However, like all cheese, it is susceptible to mold growth. The good news is that mold on hard cheeses like Parmesan is usually harmless and can simply be cut off. However, there are some rare types of mold, such as Aspergillus niger, that can be harmful and should be avoided. In this article, we will explore the different types of mold that can grow on Parmesan cheese and provide guidance on how to handle and prevent mold growth to ensure the safety and quality of this beloved cheese.
| Characteristics | Values |
|---|---|
| Type of mold | Aspergillus niger (black mold) |
| Color | Dark black-gray |
| Occurrence | Rare |
| Health concerns | May cause respiratory symptoms |
| Prevention | Store Parmesan cheese in the freezer |
| Edibility | Parmesan cheese with mold is edible if mold is a normal color and the consumer is a healthy adult |
| Removal | Cut off the moldy part and wash the cheese with salty water or vinegar |
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What You'll Learn
Aspergillus niger, a harmful mould
Aspergillus niger is a type of harmful mould that can grow on Parmesan cheese. It is a rare type of mould that can present health concerns. Aspergillus niger is characterised by its dark black-grey colour. It is one of the most common species of the genus Aspergillus and can be found in soil and indoor environments. It frequently contaminates food and causes "black mould" on plants, fruits, and vegetables.
While most strains of Aspergillus are harmless, some can cause serious illnesses, especially in individuals with weakened immune systems, underlying lung disease, or asthma. Aspergillus niger can infect the lungs and, in severe cases, spread to other parts of the body, causing a disease known as Aspergillosis. Aspergillosis is characterised by symptoms such as stuffy nose, drainage containing blood, fever, facial pain, and headache. In individuals with weakened immune systems, the infection can spread rapidly to the brain, heart, kidneys, or skin, and if left untreated, it can be fatal.
The mould grows roots and forms tendrils that penetrate the cheese. On hard and dry cheeses like Parmesan, the mould roots may not penetrate deep into the cheese, but it is still important to cut off the affected parts before consumption. It is important to note that while Aspergillus niger is generally non-pathogenic, it can infect immunocompromised individuals and cause health issues.
To prevent the growth of Aspergillus niger on Parmesan cheese, proper storage practices should be followed. Parmesan cheese should be stored in a cool, dry place, and any exposed surfaces should be covered to minimise exposure to air and moisture, which can promote mould growth. Additionally, regular inspection of the cheese can help identify mould growth early, allowing for timely remediation.
In conclusion, Aspergillus niger is a harmful mould that can grow on Parmesan cheese and pose potential health risks, especially to individuals with weakened immune systems. Proper storage and handling of Parmesan cheese are crucial to prevent mould growth and ensure the safety of consumers.
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How to remove mould from Parmesan
Mould is an integral part of the cheese-making process. Most of the time, you can simply cut off the mouldy section of the cheese and consume the rest. However, this is not always the case.
When it comes to Parmesan, mould roots typically cannot penetrate beyond the surface due to its hard and salty nature. Therefore, if you notice mould on your Parmesan, you can cut off the affected portion and about an inch around it to ensure you remove all the mould roots.
It is important to inspect the cheese for any discolouration or unusual spots. If the mould is a normal colour, such as white or grey, and not fluorescent, it is generally safe to consume the cheese after removing the mouldy parts. However, if you notice any dark black-grey mould, such as Aspergillus niger, it is recommended to discard the entire cheese as this type of mould can pose potential health risks.
To prevent mould from spreading, you can wash the surface of the cheese with warm salty water or vinegar after cutting off the mouldy sections. This will help remove any remaining mould spores and allow you to safely store the cheese for later use.
Additionally, proper storage practices can help prevent mould growth. Ensure your Parmesan is stored properly in an airtight container or its original wrapping in the refrigerator. Regularly inspect your cheese for any signs of mould and consume it within a reasonable timeframe to reduce the risk of mould contamination.
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Whether mouldy Parmesan is safe to eat
Mouldy Parmesan is generally safe to eat if the mould is scraped off or cut off, as the mould will barely penetrate the surface of the hard, salty cheese. However, it is important to note that while it may not be toxic, it will likely taste bad and negatively impact the flavour of the cheese.
The first step is to assess the type of mould on the cheese. If it is black or gray mould, it is less desirable and a larger amount should be cut off to ensure that any parts affected by the mould are removed. On the other hand, white, fuzzy mould tinged with green will have a minimal effect on the flavour, and the mould can be safely cut off. If the mouldy cheese smells of ammonia or is both mouldy and wet, it should be discarded.
It is recommended to store Parmesan and other cheeses properly and eat them within a reasonable timeframe to prevent mould from growing. Wrapping the cheese in special cheese paper, parchment paper, or its original wrapping can help extend its shelf life. Additionally, storing it in the crisper drawer of a refrigerator or a dedicated wine fridge can provide a more suitable temperature and humidity environment.
Overall, while mouldy Parmesan can be salvaged by scraping or cutting off the mould, proper storage and timely consumption are the best ways to prevent and avoid mould growth.
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Why mould grows on Parmesan
Mould requires moisture and the right temperature to grow. Parmesan is a hard, salty cheese with a low moisture content, which makes it less susceptible to mould growth compared to softer cheeses. However, if exposed to moisture and unfavourable temperatures, mould can grow on Parmesan cheese.
Mould growth on Parmesan cheese is typically attributed to storage conditions. If the cheese is not stored properly, it can be exposed to excess moisture, temperature fluctuations, and air, providing favourable conditions for mould to develop. Mould spores are present in the air and can land on the cheese surface, finding the necessary moisture and temperature to initiate growth.
The type of mould that grows on Parmesan cheese can vary, but it is usually not harmful. Most commonly, moulds from the Penicillium family are involved in the cheesemaking process and may continue to grow if the cheese is not properly stored. Other types of mould, such as Aspergillus niger (black mould), can occasionally be found on Parmesan cheese but are rare.
While mould on Parmesan cheese is not typically dangerous, it can affect the taste and texture of the cheese. It is recommended to cut off the mouldy portion and discard it, ensuring to remove at least an inch around the affected area. The remaining cheese can be consumed, grated, or stored for later use.
To prevent mould growth on Parmesan cheese, proper storage practices are essential. It is recommended to store Parmesan cheese in a cool, dry place, such as a refrigerator, and to wrap it tightly in wax paper or plastic wrap to minimise exposure to air and moisture. Additionally, regularly cleaning the storage area and cheese-cutting utensils can help prevent mould spores from contaminating the cheese.
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Other cheeses that mould grows on
While mould on Parmesan cheese is likely safe to consume, it's important to know how to identify and handle mould on other types of cheese.
Mould plays a crucial role in the production of certain cheeses, such as Gorgonzola, Stilton, Brie, Roquefort, blue cheese, and Camembert. These cheeses are characterised by the presence of mould, which contributes to their unique flavour and texture. However, it's important to distinguish between natural and spoiled mould.
Natural mould is intentionally introduced during the cheesemaking process and is safe to consume. On the other hand, spoiled mould occurs when mould grows due to spoilage, altering the appearance, texture, and odour of the cheese. This type of mould is not safe to consume and indicates that the cheese has gone bad.
When it comes to mouldy cheese, it's generally recommended to cut off the mouldy portion and discard it. The severity of mould growth and the type of cheese will determine how much you need to cut off. For example, on hard and salty cheeses like Parmesan or aged cheddar, mould roots may not penetrate deeply, so cutting off a small amount may be sufficient. However, on semi-soft cheeses like Havarti or mild cheddar, deeper penetration may occur, requiring more extensive trimming.
It's worth noting that while most moulds on cheese are not harmful, there are rare exceptions like the dark black-grey mould Aspergillus niger, which may pose health concerns. Therefore, it's always advisable to use your best judgement, proceed with caution, and prioritise food safety when dealing with mouldy cheese.
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Frequently asked questions
Any type of mold can grow on Parmesan cheese as long as there is moisture and the right temperature. However, molds from the Penicillium family are most commonly found on Parmesan cheese.
Mold on Parmesan cheese can look like little blue flecks. It can also be black or dark black-grey, which is known as Aspergillus niger or black mold.
While most molds are harmless, some varieties can negatively impact your health. It is advised to cut off at least an inch around the mold and discard that piece.
To prevent mold from growing on Parmesan cheese, it is important to store it properly. Keep the cheese in a cool, dry place, and ensure that it is sealed tightly in a container or plastic wrap to minimize exposure to moisture and air.
