Randy Chandler
The rate at which mould grows on cheese depends on a variety of factors, including moisture content, pH levels, and storage methods. Higher-moisture cheeses tend to grow mould faster, and soft cheeses have a higher moisture content than hard cheeses. Hard cheeses, such as Parmesan, can be stored directly in plastic wrap, whereas soft cheeses should be wrapped in a breathable material like parchment or waxed paper before being placed in a plastic bag or wrap. In terms of shelf life, soft cheeses can generally be kept for up to one week, semi-soft cheeses for about 2 to 3 weeks, firm cheeses like Cheddar for 5 weeks or more, and hard cheeses for up to 10 months.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft, semi-soft, firm, hard |
| Examples | Soft: Cream, Cottage, Brie, Camembert |
| Semi-soft: Mozzarella, Monterey Jack, Feta | |
| Firm: Cheddar, Colby, Swiss | |
| Hard: Parmesan | |
| Storage | Refrigerate, sealed in original package |
| Soft cheeses: wrap in parchment or waxed paper, then place in a plastic bag or wrap | |
| Hard cheeses: can be stored directly in plastic wrap | |
| Moisture Content | Higher-moisture cheeses tend to grow mold faster |
| pH Level | Cheeses with a high pH level will fight off mold better |
| Temperature | Warmer than the rest of the fridge, but still cool and dry |
| Exposure to Air | Cheese left uncovered will grow mold faster |
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What You'll Learn
- Cheddar is a semi-soft cheese with a high moisture content, which makes it susceptible to mould
- Warm temperatures speed up mould growth, so refrigeration is important
- Exposure to air and moisture encourages mould, so correct wrapping is key
- The pH level of cheddar may make it less resistant to mould than high-pH cheeses
- Mould spores are everywhere, so it's hard to prevent them from reaching cheddar
Cheddar is a semi-soft cheese with a high moisture content, which makes it susceptible to mould
To prevent mould from growing on semi-soft cheeses like cheddar, it is important to store them correctly. They should be kept sealed and refrigerated. If you are storing an opened packet of cheese, it should be wrapped tightly in waxed paper or plastic wrap and kept in the refrigerator. If moisture has condensed on the cheese, it is important to wipe it off with a clean paper towel before rewrapping.
If mould forms on a firm cheese like cheddar, you can carefully cut off the mould plus 2.5 cm (1 inch) of cheese surrounding it. Then, wrap the trimmed cheese in new waxed paper or plastic wrap, and refrigerate it. It is important to use the cheese as soon as possible after mould has formed.
Moulds are like tiny plants. The part we see is like the flower, but there is also a stem and root system growing into the food. Each mould colony produces millions of spores, which are invisible to the naked eye but can be toxic.
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Warm temperatures speed up mould growth, so refrigeration is important
Warm temperatures speed up mould growth, so refrigeration is essential to prevent mouldy cheese. While very cold temperatures can stall flavour development, warm temperatures encourage bacterial growth, which leads to mould. Therefore, it is recommended to store cheese in the vegetable crisper, which is slightly warmer than the rest of the fridge but still cool and dry.
To prevent mould, soft cheeses should be wrapped in parchment or waxed paper, then placed in a plastic bag or wrapped in plastic. This prevents moisture from collecting on the surface without drying out the cheese. Semi-soft and firm cheeses, such as cheddar, should be refrigerated in their original packaging until ready to use. Once opened, they should be tightly wrapped in waxed paper or plastic wrap and kept in the refrigerator.
If mould forms on firm cheese, it is important to carefully cut off the mould and a surrounding margin of at least 2.5 cm (1 inch) to avoid ingesting harmful spores. The trimmed cheese should then be rewrapped and refrigerated for use as soon as possible. Hard cheeses, like Parmesan, can be stored directly in plastic wrap due to their low moisture content.
To slow mould growth, it is crucial to maintain proper hygiene practices, such as cleaning the refrigerator regularly and avoiding direct contact with cheese to minimise the transfer of bacteria from hands. Additionally, storing cheese in sealed containers can help prevent exposure to air, moisture, and spores, all of which contribute to mould growth.
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Exposure to air and moisture encourages mould, so correct wrapping is key
For semi-soft, firm, and hard cheeses, such as cheddar, the original packaging should be utilised until the product is opened. At this point, the cheese should be tightly wrapped in waxed paper or plastic wrap and kept in the refrigerator. If moisture has condensed on the cheese, it is important to wipe it off with a clean paper towel before rewrapping.
In general, higher-moisture cheeses tend to grow mould faster, and cheeses with a high pH level will fight off mould better. Therefore, soft cheeses with higher moisture content are more susceptible to mould and should be consumed within a week. On the other hand, hard cheeses like Parmesan have a low moisture content, so they can be stored directly in plastic wrap without the risk of drying out.
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The pH level of cheddar may make it less resistant to mould than high-pH cheeses
While there are multiple factors that influence mould growth, pH levels play a significant role. Mould is more likely to grow on cheeses with a lower pH level, as they offer less resistance to mould than those with a higher pH.
Cheddar cheese, a semi-soft to firm variety, typically has a pH level ranging from 5.2 to 5.5. This relatively neutral pH environment can foster the growth of mould spores, which are commonly found in the environment. On the other hand, high-pH cheeses, such as those treated with vinegar or other acidic compounds, present a more challenging environment for mould to thrive in.
The pH level of cheddar cheese contributes to its susceptibility to mould. While not as acidic as some other cheeses, its pH level still falls within a range where mould can proliferate. Additionally, factors like moisture content, temperature, and exposure to air can also impact mould growth.
To prevent mould from forming on cheddar cheese, proper storage is essential. It should be kept sealed in its original packaging and refrigerated until ready to use. Once opened, it should be tightly wrapped in waxed paper or plastic wrap and returned to the refrigerator. These measures help to maintain a stable pH level and inhibit mould growth by minimising exposure to moisture, air, and warm temperatures—all factors that can interact with pH levels to encourage mould.
In summary, the pH level of cheddar cheese, while not solely responsible, may contribute to its propensity for mould formation. High-pH cheeses, through their elevated acidity, present a more hostile environment for mould spores, thereby increasing their resistance to mould growth compared to cheddar cheese.
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Mould spores are everywhere, so it's hard to prevent them from reaching cheddar
Mould spores are everywhere, making it challenging to prevent them from reaching cheddar cheese. These spores are microscopic and can be found on various surfaces, including our hands, and even in the air. When cheese is exposed to air, moisture, and warm temperatures, mould growth is accelerated, especially on cheeses with higher moisture content.
To prevent mould growth on cheddar cheese, proper storage is crucial. Cheddar is a firm cheese, and it is recommended to keep it sealed in its original package and refrigerated until ready to use. Once opened, the cheese should be wrapped tightly in waxed paper or plastic wrap and returned to the refrigerator. If moisture accumulates on the cheese, it is important to wipe it off with a clean paper towel before rewrapping.
Despite our best efforts, mould spores may still reach the cheddar cheese. In this case, it is essential to handle the cheese carefully to prevent the further spread of spores. If mould is spotted on the cheese, cut off the mouldy portion along with a surrounding margin of approximately 2.5 cm (1 inch) of cheese. Properly wrap and discard the trimmed portion to avoid spore dissemination in your kitchen.
Additionally, it is worth noting that mould spores can also be present in refrigerators. Regular cleaning of the fridge, including using bleach, can help reduce the presence of mould spores and decrease the likelihood of mould growth on cheddar cheese.
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Frequently asked questions
Cheddar is a semi-soft or firm cheese, and these types of cheeses tend to grow mold faster than hard cheeses due to their higher moisture content. To prevent mold from forming, it is recommended to refrigerate the cheese in its original packaging until ready to use, and once opened, wrap the cheese tightly in waxed paper or plastic wrap and keep it refrigerated.
In addition to moisture content, pH levels can also influence mold growth. Cheeses with a high pH level will fight off mold better. Furthermore, exposure to air, temperature, and handling with hands can also impact the rate of mold growth.
To prevent mold from forming on cheddar cheese, it is important to maintain proper storage conditions. This includes storing the cheese in a cool, dry place, such as the vegetable crisper in the refrigerator. Additionally, always handle the cheese with clean hands and wrap it tightly in waxed paper or plastic wrap to minimize exposure to air and moisture.
