Bushra Griffith
It's a common dilemma: you've found some Swiss cheese in the fridge, but it's developed a green edge. Is it safe to cut off the mould and eat it? Well, it depends. While it's rare for mould to make you sick, it can cause food poisoning and other adverse health effects, so it's important to exercise caution. Hard cheeses like Swiss can be salvaged by cutting away the mouldy section, but soft cheeses should be discarded if mould is present. It's also important to note that while some moulds are used in cheesemaking and are safe to eat, other types of mould can produce harmful toxins. So, when in doubt, it's best to throw it out.
| Characteristics | Values |
|---|---|
| Is green mold on Swiss cheese rare? | No, mold on cheese is common. |
| Is it dangerous? | Mold can be dangerous and cause food poisoning and other adverse health effects. However, it is rare for mold to be harmful to health on Swiss cheese, as it is a hard cheese. |
| What should you do if you find mold on Swiss cheese? | Cut away at least 1 inch (2.5 cm) around and below the mold. |
| What does mold do to cheese? | Mold changes the food's appearance, smell, and taste. |
| What does mold look like on cheese? | Fuzzy growth that varies in color from white to green. |
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What You'll Learn
- Most moulds on cheese are harmless and won't hurt you
- Some moulds can cause food poisoning and adverse health effects
- Soft cheeses with mould should be discarded, not cut
- Hard cheeses like Swiss, Parmesan, and Cheddar can be salvaged by cutting away mould
- Moulds are a type of fungus that produces spores
Most moulds on cheese are harmless and won't hurt you
Mouldy cheese is not toxic, and it is unlikely that you will eat enough of it to get sick. Most moulds on cheese are harmless and won't hurt you. However, it is essential to exercise caution and inspect your cheese thoroughly before consuming it. While mould can cause food poisoning and other adverse health effects, stomach acid is powerful and will kill mould spores before they can impact you.
Mould is a type of fungus that produces spores, and it is a common sign of food spoilage. It tends to be fuzzy and can vary in colour from white to green, black, blue, or grey. When mould starts to grow on cheese, it changes the food's appearance and smell, often producing a sour or "off" odour. However, some types of mould are intentionally used in cheesemaking to develop flavour and texture, and these kinds are perfectly safe to consume.
The most common types of mould used in cheesemaking include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. These moulds help create unique flavours and textures by breaking down the proteins and sugars in milk, resulting in chemical changes. For example, mould is responsible for the distinct bluish veins in blue cheese and the thick outer rind of Brie.
When it comes to mouldy cheese, it is generally safe to trim off the mouldy part before consuming the rest of the cheese. This is especially true for harder, aged cheeses like cheddar or parmesan. However, soft cheeses like Brie or mascarpone should be discarded if mould is present, as the damp environment allows mould to penetrate deeper into the cheese.
While most moulds on cheese are harmless, there are some rare types of mould that can be dangerous. For example, the dark black-grey mould Aspergillus Niger can be harmful. Therefore, it is always important to inspect your cheese thoroughly and exercise caution when deciding whether to consume mouldy cheese.
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Some moulds can cause food poisoning and adverse health effects
While it is rare to find mould on cheese that presents a health concern, some moulds can cause food poisoning and adverse health effects. Therefore, it is important to exercise caution and inspect your cheese thoroughly before consuming it.
Moulds are a type of fungus that produces spores, which are transported through air, insects, and water. They can be found everywhere, including your refrigerator, but thrive in warm, moist conditions. Mould is a sign of spoilage in most foods and can cause food to change in appearance, smell, and taste. While some moulds are used in the cheesemaking process to develop flavour and texture, other types of mould can produce harmful toxins.
Hard cheeses, such as Parmesan, Swiss, and Cheddar, can usually be salvaged by cutting away the moulded area. It is recommended to trim at least one inch around and below the mould to ensure that any potentially affected cheese is removed. However, it is important to note that if the cheese is soft, it should be discarded entirely, as the mould is likely to have penetrated deeper into the cheese.
Additionally, certain types of mould, such as dark black-grey mould (Aspergillus niger), are more dangerous and should be avoided. If the cheese smells of ammonia or is both mouldy and wet, it should be thrown away. While it is unlikely that consuming a small amount of mould will cause illness, it is always better to be cautious and prioritise your health and safety.
In summary, while some moulds on cheese are safe and even desirable for flavour development, others can pose potential health risks. It is important to properly assess the type of cheese, the extent of mould growth, and any changes in smell or appearance to make an informed decision about whether to consume the cheese or discard it.
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Soft cheeses with mould should be discarded, not cut
It is important to distinguish between soft and hard cheeses when dealing with mould. While it is generally safe to cut off mould from hard cheeses, such as aged cheddar or parmesan, soft cheeses with mould should be discarded. This includes fresh soft cheeses like ricotta, mascarpone, chèvre, mozzarella, burrata, and feta. The reasoning behind this is that soft cheeses have a higher moisture content, providing an ideal environment for mould to thrive and penetrate deeper into the cheese. Therefore, even if you cut off the visible mould, there is a good chance that the roots of the mould have already spread throughout the cheese.
While mould on soft cheeses should be discarded, it is important to note that most moulds are not toxic and are unlikely to make you sick. In fact, mould is an integral part of the cheesemaking process, contributing to the flavour and texture of the final product. However, mould that forms on soft cheeses you forgot in the back of the fridge is likely undesirable. It can significantly alter the taste and texture of the cheese, making it unpleasant to consume.
Additionally, certain types of mould, such as dark black-gray mould (Aspergillus niger), can be harmful and should be avoided altogether. If you encounter this type of mould on any cheese, it is best to discard the entire product.
When dealing with mouldy soft cheeses, it is essential to prioritize food safety. While it may be tempting to cut off the visible mould and continue consuming the cheese, it is not worth risking your health. Mould can produce mycotoxins, which are toxic compounds that can cause adverse health effects. By discarding mouldy soft cheeses, you eliminate the risk of ingesting harmful toxins.
To prevent mould from forming on soft cheeses, proper storage is key. Store soft cheeses in airtight containers or wrap them tightly in plastic wrap or cheese paper. Ensure your refrigerator is set to the appropriate temperature, typically between 35°F and 40°F. Regularly inspect your soft cheeses for any signs of mould, and if mould is present, discard the cheese promptly. By following these simple steps, you can minimize food waste and maximize the enjoyment of your soft cheeses.
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Hard cheeses like Swiss, Parmesan, and Cheddar can be salvaged by cutting away mould
It is generally safe to cut mould off hard cheeses, including Swiss, Parmesan, and Cheddar, and consume the remainder of the block. However, it is important to exercise caution as certain types of mould can be harmful. While it is rare to find mould on cheese that presents a health concern, certain types of mould, such as Aspergillus niger, can cause allergic reactions, respiratory problems, or, in rare cases, produce toxins that can make you sick.
When cutting mould off cheese, it is recommended to remove the mouldy portion along with an inch of the surrounding cheese to ensure that any roots or mycelium, which are fungal strands not visible to the naked eye, are also removed. Hard cheeses, such as Swiss, Parmesan, and Cheddar, are denser and less moist, making it difficult for mould to penetrate deep into the cheese. As a result, it is generally safer to cut off the mouldy portion and consume the rest. However, it is important to inspect the cheese for any signs of discolouration or unusual growth and use your judgment to determine if the cheese is safe to consume.
The type of cheese plays a crucial role in determining whether it is safe to cut off mould and consume the rest. Hard cheeses, such as Swiss, Parmesan, and Cheddar, are generally safer to consume after cutting off mould due to their low moisture content, which inhibits the growth of mould and bacteria. On the other hand, soft cheeses, such as ricotta, cottage cheese, mascarpone, and feta, have a higher moisture content, allowing mould to grow deeper and release toxins that can be harmful. Therefore, it is recommended to discard soft cheeses if mould is present.
It is worth noting that while cutting off mould from hard cheeses like Swiss, Parmesan, and Cheddar can make them safe to consume, it may alter their flavour and texture. Mould plays a significant role in the cheesemaking process, contributing to the distinct taste and texture of different cheeses. Therefore, even after removing the mouldy portion, the cheese may not taste or feel the same as intended.
While it is generally safe to consume hard cheeses like Swiss, Parmesan, and Cheddar after cutting off mould, it is essential to prioritize your health and well-being. If you are hesitant or unsure about consuming mouldy cheese, it is always best to err on the side of caution and discard it. Additionally, if you notice any unusual symptoms after consuming cheese with mould, seek medical advice or guidance from a certified expert in food safety or cheese-making.
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Moulds are a type of fungus that produces spores
Moulds, specifically, occur in long filaments known as hyphae, which grow by apical extension. The hyphae are generally transparent, but the network of these tubular branching hyphae, called a mycelium, is considered a single organism. The dust-like, coloured appearance of moulds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi, and they can be asexual or sexual in origin. Asexual spores are produced in sac-like cells called sporangia and are called sporangiospores, while sexual spores include ascospores, basidiospores, oospores, and zygospores.
When mould spores land on damp spots or surfaces, they may begin to grow and digest the surface to survive. They spread by producing tiny reproductive cells called spores that waft through the air. While moulds are often associated with food spoilage, they also play important roles in biotechnology and food science, contributing to the production of various pigments, foods, beverages, antibiotics, pharmaceuticals, and enzymes.
In the context of Swiss cheese, it is rare to find mould growing on cheese that presents a health concern. While it may compromise the taste of the cheese, it is unlikely to make you ill. However, it is recommended to cut off the mouldy parts of hard, aged cheeses like Cheddar or Parmesan, while soft cheeses like Brie or Port Salut should be discarded if mould is present.
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Frequently asked questions
While it is rare for mould to make you sick, it's not advisable to eat cheese with a green edge. It's best to cut off at least one inch around and below the mouldy section.
Soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded because the mould has likely penetrated deep into the cheese.
Mould is a type of fungus that produces spores, which are transported through air, insects, and water. While some mould is integral to the flavour and texture of the cheese, other types of mould can negatively impact the flavour.
