Kamil Perry
Parmesan cheese is a hard, aged cheese that is less prone to mould than softer cheeses. However, mould can still develop, particularly if the cheese is not stored properly. The good news is that if you discover mould on your Parmesan, you don't necessarily have to throw it away. Mould grows like roots, and the fuzzy stuff you see may have tendrils that go deep into the cheese. However, microorganisms thrive in wet environments and are less active in dry ones, so mould will usually only affect the surface of hard, salty cheeses like Parmesan. You can simply cut off the mouldy part and grate and eat the rest of the cheese.
| Characteristics | Values |
|---|---|
| Mouldy cheese edible? | Yes, if it is a hard, aged cheese like Parmesan, pecorino, older Cheddars, or aged Gouda. For softer cheeses, it is best to cut off at least a quarter of an inch from the mouldy area. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded. |
| Reason for mould | Microorganisms like mould thrive in wet environments and are less active in dry ones. Therefore, mould roots penetrate deep into soft cheeses but barely affect hard, salty cheeses like Parmesan. |
| Prevention | Buy fresh cheese and store it properly to prolong its shelf life. Long-aged hard cheeses are less likely to mould. |
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What You'll Learn
Parmesan's hardness resists mould
Mould is a common issue with cheese, and Parmesan is no exception. However, the hardness of Parmesan cheese plays a crucial role in resisting mould growth and preserving the cheese's integrity.
Firstly, it's important to understand that mould growth on cheese is influenced by moisture levels. Microorganisms, including mould, thrive in wet environments and are less active in dry ones. Parmesan cheese is known for its hard texture, which means it has a lower moisture content compared to softer cheeses. This low moisture environment makes it challenging for mould to establish and grow extensively.
The hardness of Parmesan acts as a barrier, impeding the penetration of mould roots. While mould can quickly spread throughout a soft or semi-soft cheese, it struggles to gain a foothold in the dense structure of Parmesan. The low moisture content in Parmesan discourages mould growth, as the environment is less conducive to the survival and proliferation of mould spores.
Additionally, the saltiness of Parmesan also contributes to its mould resistance. Salt acts as a preservative, inhibiting the growth of microorganisms like mould. The high salt content in Parmesan creates an unfavourable environment for mould development, further enhancing the cheese's resistance to spoilage.
The ageing process of Parmesan also plays a role in its mould resistance. Aged cheeses, like Parmesan, have gone through a longer curing and drying process, reducing their moisture content even further. This extended ageing contributes to the hardness and dryness of the cheese, making it even more challenging for mould to take hold.
In summary, the hardness of Parmesan cheese is a key factor in resisting mould growth. The low moisture content, saltiness, and extended ageing process create an environment that discourages mould development and helps preserve the cheese's quality and flavour. While mould can still occasionally affect Parmesan, its hardness acts as a natural defence mechanism, ensuring that any mould presence is minimal and manageable.
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Mouldy parmesan: safe to eat?
It's not uncommon to find mould growing on your parmesan cheese. This can happen when the cheese is left open or partially open for a long time. So, what should you do when you find mould on your parmesan? Is it safe to consume?
Well, the good news is that you don't necessarily have to throw away the entire block of cheese. Moulds are what make cheese, well, cheese. In most cases, microorganisms like mould are responsible for the distinct deliciousness and texture of cheese. However, mouldy cheese, like all other mouldy foods, should ideally be discarded.
That being said, for harder, aged cheeses like parmesan, you can simply scrape off the mould and consume the rest of the cheese. This is because mould grows roots, similar to houseplants, and the fuzzy stuff you see on the exterior might have little tendrils that go deep into the cheese. However, since parmesan is a hard and salty cheese, the mould roots will not be able to penetrate too deeply into the cheese, and you can safely cut off the mouldy parts and eat the rest.
However, it's important to note that while it may be safe to consume mouldy cheese, it might not taste very good. The mould will potentially affect the flavour of the cheese, and not in a good way. Therefore, it is recommended to assess the mould situation and decide whether to discard the cheese or cut off the mouldy parts accordingly. Additionally, to avoid the mould issue altogether, it is recommended to buy long-aged, hard cheeses like parmesan, pecorino, older cheddars, and aged gouda, as these cheeses age for 18 months or longer and are the least likely to get mouldy.
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How to handle mouldy parmesan
Mould in your Parmesan cheese is not ideal, but it is not uncommon. Mould is a microorganism that thrives in wet environments and is less active in dry ones. This means that mould will barely be able to penetrate the surface of a hard, salty cheese like Parmesan. However, if you do find mould on your Parmesan, here is what you can do:
Identify the type of mould
Not all mould is created equal. Some types of mould are safe to consume, while others can be harmful. If the mould on your Parmesan is a normal colour (nothing fluorescent), it is generally considered safe to eat, especially if it is a hard cheese. However, if the mould is fluorescent or has an unusual colour, it is best to discard the cheese entirely.
Remove the mouldy part
If the mould is safe to consume, you can cut off the mouldy part of the cheese. Make sure to cut off a generous amount to ensure that all the mould is removed. The amount you cut off will depend on the type of cheese you have. For a hard cheese like Parmesan, you may only need to cut off a small portion, but for a softer cheese, you may need to cut off a larger section to prevent mould roots from penetrating deeper into the cheese.
Wash the cheese
After cutting off the mouldy part, rinse the cheese with warm salty water to remove any remaining mould spores. This will help prevent the mould from spreading and allow you to save the cheese for later use.
Harden the cheese
If your Parmesan has become soft after washing, you can leave it out to harden again. This will help extend the shelf life of the cheese and prevent further mould growth.
Store the cheese properly
To prevent mould from growing on your Parmesan in the future, make sure to store it properly. Keep the cheese in a cool, dry place, preferably in an airtight container or its original wrapping. Consume the cheese within a reasonable period, as mould can grow over time, even in hard cheeses like Parmesan.
Remember, while it is generally safe to consume mouldy cheese after removing the affected part, always use your best judgement. If the cheese looks or smells off, it is best to discard it.
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Preventing mould on parmesan
Mould is a common issue with cheese, and while it may not be harmful to your health, it can negatively impact the flavour of your parmesan. To prevent mould from growing on your parmesan cheese, follow these steps:
Buy long-aged, hard cheeses
When purchasing parmesan, opt for the long-aged varieties. Cheeses that have been aged for 18 months or longer are less likely to develop mould. Harder, aged cheeses like parmesan, pecorino, older cheddars, and aged gouda fall into this category and are less prone to mould.
Store cheese properly
Proper storage is essential to prevent mould. Keep your parmesan cheese wrapped in its original packaging or in an airtight container. Ensure that the storage temperature is cool and consistent, ideally in the refrigerator. Avoid leaving the cheese out at room temperature for extended periods.
Freeze grated parmesan
If you grate your parmesan cheese, consider freezing it. Freezing helps to inhibit the growth of mould. Place the grated parmesan in a sealed freezer bag or an airtight container before putting it in the freezer. This method will extend the shelf life of the cheese and reduce the likelihood of mould development.
Regularly inspect and rotate your cheese
Regularly check your parmesan cheese for any signs of mould. Mould can grow even in cool, dry conditions, so it's important to catch it early. Rotate your cheese supply by consuming older cheeses first and replenishing with fresh purchases. This practice helps to ensure you're always using the oldest cheese, reducing the chances of mould growth.
Avoid cross-contamination
When handling parmesan cheese, ensure that your hands, utensils, and surfaces are clean and dry. Mould spores can spread easily, so avoid using knives or graters that have been in contact with mouldy cheese without thoroughly cleaning them first. Proper hygiene practices will help prevent the transfer of mould spores to your parmesan cheese.
By following these steps, you can effectively reduce the chances of mould forming on your parmesan cheese. Enjoy your mould-free parmesan!
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Other cheeses that resist mould
Parmesan cheese is a hard, salty variety that is less prone to mould due to its low moisture content. However, if stored improperly, it can still develop mould. To prevent this, ensure it is stored in an airtight container or wrapped tightly in its original packaging.
Now, let's explore some other cheeses that are known for their resistance to mould:
- Cheddar Cheese: Similar to Parmesan, aged cheddar is a hard and dry cheese with low moisture content. This makes it less susceptible to mould growth, and any surface mould can often be cut off without affecting the rest of the cheese.
- Gruyère Cheese: Gruyère is a Swiss cheese variety that has a natural rind and a low moisture content. This combination makes it more resistant to mould than other soft cheeses.
- Pecorino Romano Cheese: This Italian sheep's milk cheese is often used as a substitute for Parmesan. Its hard and dry texture makes it less prone to mould, and it is known for its sharp, salty flavour.
- Gouda Cheese: While most Goudas are sold young and mild, aged Gouda develops a harder texture and a more complex flavour. This ageing process reduces its moisture content, making it more resistant to mould.
- Manchego Cheese: Manchego, a Spanish sheep's milk cheese, has a compact and slightly oily texture. This natural oil coating helps prevent mould growth, and its flavour becomes more robust as it ages.
Remember, while these cheeses may be more resistant to mould, proper storage is still essential. Store your cheese in airtight containers or specialised cheese paper, and always follow recommended refrigeration temperatures to maximise its lifespan and prevent spoilage.
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Frequently asked questions
Parmesan is a hard, salty cheese, and microorganisms that cause mould thrive in wet environments and are less active in dry ones.
It is unlikely that you will get sick from eating mouldy parmesan cheese as it is not toxic. However, it will negatively impact the flavour.
To prevent mould from growing on parmesan cheese, buy it fresh and store it properly. Long-aged, hard cheeses like parmesan are the least likely to mould.
If your parmesan cheese has mould on it, you can simply cut off the mouldy part and grate the rest. Make sure to cut off at least a quarter of an inch around the mould to ensure that all the roots are removed.
Cheese is a product of the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feast on the proteins and sugars present in milk.
