Bushra Griffith
Mozzarella is a soft cheese with a high moisture content, which makes it more susceptible to bacterial growth and spoilage than harder cheeses. While mozzarella typically has a light, mild aroma, it can develop an off-putting smell due to several factors, including age, moisture content, and storage conditions. The presence of mold, a sour or yeasty smell, or an excessively cloudy brine can indicate that mozzarella has spoiled and should be discarded. Proper storage, such as keeping mozzarella in a container of cold water in the refrigerator, can help extend its shelf life and prevent it from developing an unpleasant odor.
| Characteristics | Values |
|---|---|
| Smell | Mozzarella has a light, mild aroma. If it has an off smell, or smells like sour milk, it has gone bad. |
| Taste | If it tastes bad, discard it. |
| Appearance | If mold appears on fresh mozzarella, discard it entirely. If it is a hard, low-moisture cheese, you can cut off the mold and eat the rest. |
| Storage | To keep mozzarella fresh, store it in the refrigerator in a container of cold water. Wrap it tightly as it absorbs flavors and odors from other foods. |
| Expiry | Fresh mozzarella will maintain the best quality for about 6 months but will remain safe beyond that time. |
| Health Risks | Moist cheeses like mozzarella can harbor Listeria, E. coli, Brucella, and Salmonella. Foodborne illness may cause gastrointestinal symptoms. |
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What You'll Learn
- Mozzarella should have a light, mild aroma—a strong smell indicates it's gone bad
- Moist mozzarella can harbour harmful bacteria, including E. coli and salmonella
- Pre-grated mozzarella may have a yeasty or sour smell
- Brined mozzarella may have a musty, sour, or smelly-foot odour
- Calcium lactate, a natural buildup during aging, may cause a white substance on the cheese's surface
Mozzarella should have a light, mild aroma—a strong smell indicates it's gone bad
Mozzarella is a soft cheese with high moisture content, which makes it more susceptible to bacterial growth and spoilage compared to harder, drier varieties of cheese. While many types of cheese have a strong odour, fresh mozzarella should have a light, mild aroma. If your mozzarella has a strong smell, it's a sign that it has gone bad and should be discarded.
The best way to ensure the freshness of mozzarella is to store it properly. Fresh mozzarella should be kept in the refrigerator, submerged in a container of cold water. When stored properly, mozzarella will maintain its best quality for about six months, although it will remain safe to consume beyond this period. If you're concerned about the quality of your mozzarella, check the packaging for signs of spoilage. The freshest cheese will be vacuum-sealed with minimal air inside the package. As mozzarella ages, the package will puff up with air.
In addition to a strong smell, there are other indications that your mozzarella has gone bad. One of the most obvious signs is the presence of mould. If mould is visible on fresh mozzarella, the entire cheese should be discarded. While some types of hard cheese, such as cheddar or Parmesan, can be safely consumed after trimming the mouldy portion, this practice is not recommended for soft cheeses like mozzarella due to the higher risk of bacterial growth and foodborne illness.
Another indication that your mozzarella has gone bad is a change in texture or appearance. Fresh mozzarella should have a smooth, moist texture. If it becomes dry, crumbly, or develops an excessive amount of liquid, it is likely past its prime. Additionally, if the cheese has changed colour or has visible contaminants, it is best to discard it.
It's important to note that even if your mozzarella tastes fine, a strong smell indicates that it has spoiled. Tasting a small amount of old mozzarella may not make you sick, but it's unpleasant and could potentially cause gastrointestinal issues. Therefore, it's recommended to err on the side of caution and discard any mozzarella with an off smell, even if it tastes okay.
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Moist mozzarella can harbour harmful bacteria, including E. coli and salmonella
Mozzarella is a soft, moist cheese with a high moisture content. This means it is more susceptible to bacterial growth than drier, harder cheeses. While mould is the most obvious sign that mozzarella has gone bad, it can also develop harmful bacteria, including E. coli and salmonella.
The high moisture content of mozzarella provides an ideal environment for bacterial growth. Bacteria thrive in moist conditions, and moisture can also lead to the breakdown of the cheese, providing additional nutrients for bacteria to feed on.
E. coli and salmonella are two of the most concerning bacteria that can grow on moist mozzarella. These bacteria are pathogenic, meaning they can cause disease in humans. They are commonly associated with foodborne illnesses, and consuming mozzarella cheese contaminated with these bacteria can lead to serious gastrointestinal issues.
To prevent the growth of harmful bacteria, it is essential to store mozzarella properly. Fresh mozzarella should be stored in the refrigerator in a container of cold water to maintain its moisture and freshness. However, it is still important to consume it within a reasonable timeframe, as the risk of bacterial growth increases over time.
Additionally, it is crucial to practise safe food handling when dealing with moist mozzarella. This includes proper handwashing before handling the cheese, ensuring utensils and surfaces are clean, and avoiding cross-contamination with other foods, especially raw meat. By following these precautions, the risk of harmful bacterial growth, including E. coli and salmonella, can be significantly reduced.
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Pre-grated mozzarella may have a yeasty or sour smell
Mozzarella is a soft cheese with a light and mild aroma. It is typically safe to consume for up to 6 months if stored properly. However, it can go bad and develop an off-putting smell, indicating spoilage.
One of the key indicators of mozzarella cheese going bad is when it develops a yeasty or sour smell. This is particularly common in pre-grated mozzarella. Pre-grated mozzarella has a longer shelf life than fresh mozzarella due to its lower moisture content, but it can still spoil. The yeast-like or sour odour in pre-grated mozzarella is often a sign of spoilage and indicates the presence of bacteria or mould.
Pre-grated mozzarella is often exposed to more oxygen during the grating process, which can accelerate the growth of bacteria and mould. Additionally, the grating process can introduce foreign particles and bacteria onto the cheese, further contributing to its spoilage.
It's important to note that while mould is the most obvious sign of spoilage in mozzarella, it can also exhibit other signs, such as a yeasty or sour smell. If you encounter pre-grated mozzarella with this type of odour, it's best to discard it to avoid potential foodborne illnesses.
To prevent mozzarella from spoiling, it's recommended to store it properly. Fresh mozzarella should be wrapped tightly and stored in the refrigerator in a container of cold water. This helps maintain its quality and prolongs its shelf life.
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Brined mozzarella may have a musty, sour, or smelly-foot odour
Mozzarella is a soft cheese with a high moisture content, which makes it susceptible to bacterial growth and spoilage. While it typically has a light, mild aroma, if it develops an off smell, it's a sign that the cheese has gone bad.
Brined mozzarella, in particular, may develop a musty, sour, or smelly-foot odour due to the presence of bacteria in the brine. The brine solution is crucial in the cheese-making process, as it helps to preserve the cheese and maintain its moisture content. However, if the brine becomes contaminated or the cheese is not properly submerged, the brine can become a breeding ground for bacteria, resulting in an unpleasant odour.
The musty or sour smell of brined mozzarella is often caused by the growth of bacteria or mould. This can occur if the cheese is not properly sealed, allowing air to enter and contaminate the brine. Additionally, if the brine solution is not prepared correctly, with the right balance of salt and water, it may not effectively inhibit bacterial growth, leading to spoilage.
Another reason for the unpleasant odour could be the presence of excess whey in the brine. Whey is a natural by-product of the cheese-making process and is released from the cheese over time. However, if there is an excessive amount of whey, it can cause the brine to become cloudy and may contribute to the development of a strong, smelly-foot odour.
To prevent brined mozzarella from developing a bad smell, it is important to ensure proper storage conditions. The cheese should be kept in a sealed container, fully submerged in the brine solution, and stored at the appropriate temperature. Additionally, the brine solution should be prepared correctly and the cheese should be of good quality to minimise the risk of bacterial growth.
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Calcium lactate, a natural buildup during aging, may cause a white substance on the cheese's surface
Mozzarella is a soft, moist cheese with a light and mild aroma. If it smells bad, it is likely that it has gone off and should be discarded. This is especially true if it smells like sour milk. While it may not make you sick, it will be unpleasant to taste.
One way to ensure that mozzarella stays fresh is to store it in the refrigerator in a container of cold water. It should be wrapped tightly as it absorbs flavours and odours from other foods. It should also be stored away from meat to prevent possible contamination.
Large chunks of mozzarella will keep longer than small pieces or slices, which will generally lose quality after a month or less. Properly stored, fresh mozzarella will maintain its best quality for about six months but will remain safe beyond that time.
One sign that mozzarella has gone bad is the presence of mould. If mould appears on fresh mozzarella, it should be discarded entirely. If you are not put off by the sight of mould, it is possible to cut away the mouldy part and eat the rest of the cheese. Cut off at least one inch around and below the mouldy spot, and be sure to keep the knife out of the mould so it doesn't contaminate other parts of the cheese. Not all moulds pose a risk, and some cheeses are grown with specific moulds and are safe to eat. However, mouldy soft, shredded, sliced, or crumbled cheeses should be discarded immediately.
Another indication that mozzarella has gone bad is the presence of a white substance on the surface of the cheese. This is likely to be calcium lactate, a natural calcium buildup that occurs over time during the aging process.
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Frequently asked questions
If your mozzarella cheese smells bad, it has likely gone bad and should be discarded. Although many cheeses have a strong odour, mozzarella has a light, mild aroma. If it smells like sour milk, it has likely gone bad.
Aside from smelling the cheese, you can also look out for mould. If there is mould on your mozzarella cheese, discard it entirely. If the cheese is dry, you can cut away the mouldy part and use the rest of the cheese.
Properly stored, fresh mozzarella cheese will maintain its best quality for about 6 months but will remain safe beyond that time. Large chunks of mozzarella cheese will last longer than small pieces or slices, which generally begin to lose quality after a month or less.
