Kamil Perry
Cheese is a beloved dairy product enjoyed by many, but it has one major drawback: its propensity to mold. While moldy cheese may be off-putting, it is not always unsafe to consume. In fact, some cheeses, like Brie and Blue Cheese, are made with mold, which contributes to their distinct flavors. However, not all molds are desirable, and improper storage can lead to unwanted mold growth, potentially spoiling your cheese. To prevent this, it is crucial to store cheese correctly, using appropriate wrapping and maintaining suitable temperatures. Additionally, consuming cheese within its recommended timeframe can help minimize the chances of encountering unwanted mold. While most molds won't cause illness, it's important to recognize that soft cheeses are more susceptible to harmful bacteria growth, so caution is advised. In the end, while mold in cheese may be unappetizing, it's often more about flavor than safety.
| Characteristics | Values |
|---|---|
| Reason for putting mold in cheese | To make it delicious |
| Molds involved in cheesemaking | Penicillium candidum, Geotrichum candidum |
| Examples of moldy cheese | Brie, Blue, Camembert, Gorgonzola |
| Mold prevention | Proper storage, eating within a reasonable time frame, buying long-aged hard cheeses |
| Mold removal | Trimming away the moldy part, composting fresh cheeses |
| Mold growth | Controlled by brushing down, salting, or brining the cheese |
| Mold consumption | Generally safe, but may cause nausea or vomiting in some cases |
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What You'll Learn
- Eating mouldy cheese is usually safe, but may cause nausea or vomiting
- Mould is used to make popular cheeses like Brie and Blue Cheese
- Soft cheeses like ricotta are more susceptible to mould than hard cheeses like Parmesan
- To prevent mould, store cheese in special paper and eat within a week
- Natural rinds are allowed to grow wild with different moulds, yeasts and bacteria
Eating mouldy cheese is usually safe, but may cause nausea or vomiting
Mould is an integral part of the cheesemaking process and is responsible for the flavour and texture of the finished cheese. However, mouldy cheese can be unsafe to consume and may cause nausea or vomiting.
While it is rare for mould on cheese to present a health concern, it is important to know how to handle it to ensure food safety and maintain the desired flavour profile. The general consensus is that hard cheeses, such as aged Cheddar or Parmesan, can be salvaged by scraping or cutting off the mouldy part and a small area surrounding it. This is because mould has difficulty penetrating the dense structure of hard cheeses. However, it is crucial to use a clean knife to avoid contaminating the rest of the cheese.
On the other hand, soft cheeses, such as cottage cheese, cream cheese, ricotta, mascarpone, and chèvre, should be discarded entirely if mould is present. The damp environment in soft cheeses allows mould to spread quickly and deeply, compromising both taste and safety. Semi-soft cheeses, when shredded, crumbled, or sliced, should also be thrown out if mould is spotted, as the entire bag or container is likely contaminated.
Some cheeses, such as Brie, Camembert, Gorgonzola, and blue cheese, are made with mould and are generally safe for healthy adults to consume. However, these mould-ripened cheeses should be avoided by individuals with compromised immune systems, including babies, young children, older adults, and pregnant women.
To summarise, while eating mouldy cheese may not always cause nausea or vomiting, it is essential to exercise caution. Properly storing cheese and consuming it within a reasonable timeframe can help prevent mould growth. When in doubt, it is best to discard the mouldy cheese to minimise the risk of potential health issues.
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Mould is used to make popular cheeses like Brie and Blue Cheese
Cheese is a beloved food product made from milk and enjoyed by many. However, it is susceptible to mould growth, which can be a problem for cheese lovers. Mould can develop on cheese due to various factors, such as improper storage or excessive moisture. While some people may be hesitant to consume mouldy cheese, it's important to understand that not all moulds are harmful. In fact, mould plays a crucial role in the production of certain popular cheeses, such as Brie and Blue Cheese.
Brie, a well-known soft cheese, is characterised by its thick coating of white mould, also known as "
Blue Cheese is another variety of cheese that embraces the presence of mould. This type of cheese features blue veins, which are created by the growth of mould. The mould contributes to the unique flavour and texture of Blue Cheese, making it a favourite among cheese enthusiasts.
While mould is intentionally used in the production of these cheeses, it's important to distinguish between desirable and undesirable mould growth. Soft cheeses like ricotta or cottage cheese are more susceptible to harmful mould penetration. In contrast, hard cheeses like Parmesan are less likely to be affected by mould due to their denser structure. Proper storage practices, such as wrapping cheese in parchment paper and storing it in the crisper drawer, can help prevent mould growth and extend the shelf life of cheese.
In summary, mould is an essential component in the creation of popular cheeses like Brie and Blue Cheese. It adds distinct flavours and textures that are appreciated by many. However, it's important to practice safe cheese handling and storage to prevent undesirable mould growth, which can affect the taste and quality of the cheese.
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Soft cheeses like ricotta are more susceptible to mould than hard cheeses like Parmesan
Fresh cheeses that are meant to be consumed shortly after they are made, such as ricotta, are more susceptible to mould than aged cheeses. Aged cheeses, like Parmesan, are less likely to mould. Cheeses that are aged for 18 months or longer are the least likely to mould.
The type of mould that grows on cheese also depends on the type of cheese. Soft-rind cheeses like Brie or Camembert typically have a thick coating of white mould, while other cheeses like Gorgonzola have blue veins.
While mould can be safely cut away from hard, aged cheeses like Parmesan, soft cheeses like ricotta should be discarded if they have mould. This is because the damp environment of soft cheeses means that the mould has likely penetrated deep into the cheese, negatively impacting its flavour.
To prevent mould from growing on cheese, it is important to store it properly. Cheese can be stored in special cheese paper, parchment paper, or a wine fridge to maintain consistent temperature and humidity.
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To prevent mould, store cheese in special paper and eat within a week
Cheese is a dairy product, and therefore a breeding ground for bacteria and mould in the right conditions. The moment cheese is cut and exposed to air and moisture, mould can start to form. To prevent mould, it is recommended to store cheese in special cheese paper or parchment paper. It should be wrapped and stored in the crisper drawer of the fridge, which will have a consistent temperature and humidity. A wine fridge is also a good option, as the temperature is less cold and better for the cheese.
To prevent mould, it is also important to eat the cheese within a reasonable timeframe. An opened block of cheese can typically last in the fridge from four to eight weeks, depending on the type of cheese. However, some sources suggest that storing cheese with a vinegar-dampened towel can extend its freshness by up to three times. The high concentration of acetic acid in vinegar has antimicrobial and anti-fungal properties, which slows the growth of microorganisms that spoil food. It also keeps the cheese at the right level of humidity, preventing it from drying out while inhibiting mould growth.
If mould does appear on your cheese, it is generally recommended to discard it. While some suggest that cutting off the mouldy part is sufficient, it is important to note that mould can affect the flavour of the cheese, even if it is not harmful to health. Cheesemakers and cheesemongers engage in "mould maintenance", ensuring the right kind of mould grows in the right place at the right time. This is particularly important for cheeses like Brie, which develop a savoury, mushroomy white rind that is prized by aficionados.
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Natural rinds are allowed to grow wild with different moulds, yeasts and bacteria
Natural rinds are allowed to grow wild with different moulds, yeasts, and bacteria. This process occurs when cheeses are aged in open air in a cheese cave. Natural rind cheeses are semi-firm to firm pressed curd cheeses. Fresh wheels of pressed curds are given an initial brine (saltwater solution) or dry salt rub on the exterior, and then are flipped once a week to promote even maturation on both sides of the cheese. The exterior of the cheeses is often rubbed with a cheese brush, which controls the development of moulds from overtaking the rind. The natural rind on surface-mould-ripened soft cheese is a good example of how a rind provides a guide to selection. The most popular examples of this type of cheese are covered in a damp fluffy white mould that smells of mushrooms. The presence of this predictable modern strain of mould is, for some, cause for caution.
Natural rind cheeses require high humidity so that their rinds do not become too dry and crack. During the aging process, 90 to 98% humidity is ideal. Natural rind cheeses are often brown and silver in hue, with a mottling of white to brown moulds. Some popular natural rind styles are French-style tommes, like tomme de savoie or American counterparts like Twig Farm Goat Tomme. The rinds on natural rind cheeses are edible and they often have a flavour of the cave—an earthy, musty, deep mushroom flavour. Natural rind cheeses often pair well with white to medium-bodied red wines. If the natural rind cheese is more grassy and meltable, it can be paired with a funky white wine or a light-bodied red. If the natural rind cheese is more dense, aged, and nutty, then it can be paired with a medium-bodied Cabernet Sauvignon, Merlot, or Syrah.
Natural rinds are formed naturally or by the cheesemaker and are there to protect the cheese but sometimes to flavour it. Rinds provide a textural contrast to the cheese but ultimately whether one chooses to eat them or not is a personal decision. The rind they choose depends on the type of cheese and how much control they want over the ripening process. Many traditional cheeses employ ingenious natural coverings developed long before refrigeration. Powdered charcoal mixed with salt, for example, is traditionally used to cover goat’s cheese in France to neutralise surface acidity and encourage the growth of a protective mouldy blue-grey rind. Plane tree leaves are high in tannin, which discourages excess mould growth, hence their practical use in wrapping blue Valdeón in northern Spain. Covering hard cheese in cloth smeared with lard, meanwhile, is a hallmark of English territorial cheeses, including Cheddar.
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Frequently asked questions
Mold is put in cheese to give it a unique flavor and texture. The mold can add a savory, mushroomy taste and a soft, bloomy rind.
In most cases, yes. While mold on cheese can be safe to consume, it's important to practice caution. Small amounts of mold on hard cheeses can be cut off and the rest of the cheese can be consumed. However, for soft cheeses, the mold can penetrate deeper, so a larger portion around the mold must be removed.
To prevent cheese from molding, it's important to store it properly. Cheese should be wrapped in cheese paper or parchment paper and stored in the crisper drawer of the refrigerator. Consuming the cheese within its shelf life is also crucial to avoid mold growth.
Some cheeses are known for their moldy characteristics, such as Brie, Blue Cheese, Camembert, and Gorgonzola. These cheeses have distinct flavors and aromas due to the presence of mold.
Mold growth on cheese occurs due to various factors, including temperature, humidity, and moisture levels. Cheese makers can control mold growth through techniques like brushing, salting, or brining. The type of mold and bacteria introduced during the cheesemaking process also influences mold development.
