Randy Chandler
Finding mould on your cheese can be a bit of a dilemma. While mould is often a sign of food spoilage, some types of mould are used in the cheesemaking process to develop flavour and texture. These kinds are safe to eat. The type of cheese will determine how far the mould has spread, as mould grows roots like a houseplant. If you're not sure what kind of cheese it is or what to do, it's best to throw it out. However, if it's a hard or semi-soft cheese, like cheddar, Parmesan, or Swiss, you can cut off the mouldy part and eat the rest.
| Characteristics | Values |
|---|---|
| What to do when cheese gets mold | Most of the time, you can simply cut off the moldy part of the cheese and consume the rest. However, this is not always the case. |
| How much cheese to cut off | It depends on the type of cheese. For soft cheeses like Brie or Port Salut, cut off about a quarter of an inch from any surface where mold is visible. For hard cheeses like Parmesan, trim at least 1 inch around and below the mold. |
| Types of cheese that are least likely to mold | Long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda. Cheeses that age for 18 months or longer are least likely to mold. |
| Types of cheese that are most susceptible to mold | Fresh, soft cheeses like ricotta, mascarpone, chèvre, mozzarella, cream cheese, cottage cheese, and Havarti or a mild cheddar. |
| Effect of mold on cheese | Mold can negatively impact the flavor and texture of the cheese. It can also make the cheese unsafe to consume. |
| How to identify mold | Mold is characterized by fuzzy, off-color spores. It can vary in color from white to green. |
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What You'll Learn
How to identify good and bad mould
Mould is an integral part of the cheese-making process, and most moulds that grow on cheese will not make you ill. However, mould can negatively impact the flavour and texture of the cheese, so it is important to know how to identify good and bad mould.
Firstly, it is important to assess the type of cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is visible, as the damp environment allows mould to penetrate deep into the cheese and negatively impact its flavour. For soft cheeses like Brie or Port Salut, it is recommended to cut away about a quarter of an inch from any surface where mould is visible.
Hard, salty cheeses like Parmesan or long-aged cheddars are less susceptible to mould because they provide a drier environment in which microorganisms are less active. Therefore, mould roots are unlikely to penetrate deep into the cheese, and it is generally safe to cut off the mouldy parts of these cheeses.
Semi-soft cheeses, such as Havarti or mild cheddar, are more susceptible to mould because they provide a moister environment for microorganisms to thrive in. While mould on these cheeses may not be dangerous, it can significantly alter the flavour and texture of the cheese. Therefore, it is recommended to assess the extent of the mould growth and cut away any visibly mouldy areas, being mindful that the mould may have penetrated deeper into the cheese.
Extremely wet, fresh cheeses like mozzarella, ricotta, cream cheese, or chèvre are highly susceptible to mould growth. While consuming mould on these cheeses may not be harmful, it is likely to significantly alter the flavour and texture of the cheese. Therefore, it is generally recommended to discard these cheeses if mould is visible.
It is important to note that while mould on cheese is usually not toxic, there are rare types of mould, such as Aspergillus niger, that can be harmful. Proper storage and timely consumption of cheese can help prevent mould growth and reduce the risk of consuming potentially harmful substances.
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How to salvage mouldy cheese
It is possible to salvage mouldy cheese, but it is important to know how to do it safely. The first step is to assess the type of cheese. Fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, cream cheese, and other similar cheeses should be discarded as the damp environment allows the mould to penetrate deep into the cheese, negatively impacting its flavour.
For hard or semi-hard cheeses like cheddar, Parmesan, or Gouda, cutting off the mouldy area is a safe and effective remedy. Use a clean, sharp knife to cut at least a quarter of an inch around and below the mouldy spot, ensuring that the knife does not touch the mould to avoid cross-contamination. Once the mould is removed, reseal the remaining cheese tightly. Soft cheeses like Brie or Port Salut are more susceptible to mould, so it is recommended to cut off a larger portion, about a quarter of an inch, from any surface where mould is visible.
White vinegar is another tool for mould removal. Dampen a clean cloth with white vinegar and apply it to the cheese. Harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away. With white, fuzzy mould, tinged with green, the flavour impact is minimal and the mould can be safely removed. Black or grey mould is less desirable, and a larger portion of cheese should be removed to ensure no affected areas remain. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
To prevent mould, it is essential to store cheese properly. Wrap the cheese tightly in an airtight material, such as plastic wrap, to minimise exposure to air. For proper storage, use special cheese paper or parchment paper, label the type of cheese and the purchase date, and store it in the crisper drawer or a dedicated wine fridge.
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The impact of mould on cheese flavour and texture
Mould plays a crucial role in shaping the flavour and texture of cheese. During the cheese-making process, specific types of mould are added to milk to ferment it and create the desired flavour and texture. These microorganisms break down the lactose in the milk, releasing lactic acid which helps to coagulate the milk and form curds. The different types of mould used in the cheese-making process will affect the flavour and texture of the final product. For example, the mould Penicillium candidum gives Brie its characteristic soft texture and nutty, buttery flavour.
Additionally, mould also plays a role in the aging process of cheese. As cheese ages, the mould continues to grow and ferment, giving the cheese a stronger flavour and a different texture. For example, a young cheddar will have a milder flavour and a softer texture compared to an aged cheddar, which will have a sharper flavour and a firmer texture. Similarly, a young blue cheese will have a milder flavour and a softer texture compared to an aged blue cheese, which will have a stronger, more pungent flavour and a crumbly texture.
While most moulds are not harmful, black or grey mould, in particular, is less desirable. It will not make you ill, but it will negatively impact the flavour of the cheese. Therefore, more cheese should be cut away to remove any parts that might be affected. In summary, the role of mould in shaping the flavour and texture of cheese is undeniable, but it is important to handle mould on cheese properly to ensure you don't waste any delicious morsels!
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The safety of consuming mouldy cheese
Mould is an integral part of the cheese-making process, and many of the moulds involved are safe to eat. However, moulds that grow on cheese after it has been purchased are not always safe to consume.
In general, moulds that grow on soft cheeses like ricotta, mascarpone, and chèvre should be discarded because they penetrate deep into the cheese and negatively impact its flavour. Harder, aged cheeses like Parmesan or aged Cheddar can be consumed after scraping off the mould because the mould roots are less likely to penetrate the surface of these dry, salty cheeses.
It is important to assess the type of cheese and the extent of mould growth before deciding whether to consume it. Soft cheeses like Brie or Camembert should have at least a quarter-inch cut away from any surface with visible mould. For semi-soft cheeses like Havarti or mild Cheddar, it is recommended to cut off a larger portion because the mould roots may have penetrated deeper into the cheese.
While most moulds that grow on cheese are not toxic, they can significantly alter the flavour and texture of the cheese. Therefore, it is essential to store cheese properly and consume it before it spoils to ensure food safety and maintain the desired taste and quality.
To avoid mould issues, it is recommended to purchase long-aged, hard cheeses like Parmesan, pecorino, or aged Gouda. Cheeses that have been aged for 18 months or longer are less likely to develop mould and can be safely consumed even if minor mould growth occurs.
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The role of mould in the cheesemaking process
Mould plays a crucial role in the cheesemaking process, influencing both flavour and texture. During this process, specific types of mould and bacteria are introduced to milk to initiate fermentation and create the desired characteristics. These microorganisms break down the lactose in the milk, releasing lactic acid, which aids in curdling the milk and forming curds. Different combinations of mould and bacteria result in distinct flavours and textures. For instance, the mould Penicillium candidum is used in Brie, imparting its signature soft texture and nutty, buttery taste. In contrast, a young Cheddar, made with bacteria like Streptococcus thermophilus and Lactococcus lactis, has a milder flavour and softer texture than its aged counterpart, which exhibits a sharper flavour and firmer texture due to the continued growth and fermentation of the bacteria and mould during ageing.
The extent of mould growth in cheese depends on its moisture content. Mould tends to penetrate deeper into moist cheeses, such as Havarti or mild Cheddar, while it struggles to invade hard, dry cheeses like Parmesan or aged Cheddar. Fresh, moist cheeses like mozzarella, ricotta, cream cheese, or chèvre that show signs of mould are best discarded, as the flavour will likely be negatively affected, even if the cheese is still safe to consume.
While mould is an essential component of certain cheeses, not all moulds are desirable. The growth of unwanted mould can be prevented through pasteurisation of milk and proper ageing and storage techniques. When mould appears on hard cheeses, it can often be cut off without significantly impacting the remaining cheese. However, for soft cheeses with thick coatings of mould, like Brie or Camembert, or blue-veined cheeses like Gorgonzola, the affected portion should be discarded.
In summary, mould plays a pivotal role in the cheesemaking process, contributing to the unique flavours and textures that define various cheeses. Proper handling and appreciation of mould in cheese can ensure the enjoyment of this delicacy without compromising safety.
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Frequently asked questions
If you find mould on your cheese, you don't necessarily have to throw it away. Hard cheeses like Parmesan, Colby, Swiss, and Cheddar are unlikely to be contaminated beyond the surface, so you can trim at least 1 inch (2.5 cm) around and below the mould and eat the rest. However, soft cheeses like cream cheese, cottage cheese, ricotta, mascarpone, and chèvre should be discarded as mould can easily penetrate deep into the cheese.
To prevent mould from growing on your cheese, buy long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda. Cheeses that age for 18 months or longer are the least likely to mould.
While mould is generally dangerous to eat, some types of mould are used in cheesemaking and are safe to consume. These moulds are used to develop flavour and texture and include Penicillium (P.) roqueforti, P. glaucum, and P. candidum.
Moulds that are safe to eat are characterised by blue veins inside the cheese or a thick, white rind on the outside. Typical mould is a fuzzy growth that varies in colour from white to green. If you're unsure, it's best to discard the cheese.
Cheese is made by curdling dairy milk and then draining off the liquid. The curds that are left behind are salted and aged. Mould can develop on cheese due to the bacteria present and the processing methods used.
