Frederic Melton
Blue cheese gets its name from the blue veins that are caused by the growth of the mold Penicillium roqueforti. While some molds produce toxic substances that can be harmful to humans, the mold in blue cheese is safe for consumption and simply gives the cheese a distinct flavor and aroma. However, mold can grow on cheese if it is not stored properly, and while it may not be harmful, it can negatively impact the flavor and texture of the cheese. To prevent mold from growing on cheese, it is recommended to wrap it in cheese paper or parchment paper and store it in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge. Additionally, a vinegar and paper towel trick can be used to keep mold at bay for longer. So, while blue mold on cheese may not be harmful, it is important to practice proper storage methods to maintain the quality and flavor of the cheese.
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What You'll Learn
- Blue cheese is safe to eat and does not produce harmful substances
- The vinegar and paper towel trick can help keep mould away from cheese
- Soft cheeses with mould should be discarded as mould has likely penetrated deep into the cheese
- Brie and other bloomy rind cheeses have a thick white rind that is caused by mould
- Fresh or soft cheeses like ricotta, mozzarella and cottage cheese are more prone to mould due to high moisture
Blue cheese is safe to eat and does not produce harmful substances
Blue cheese is generally safe to eat and does not produce harmful substances. While it may seem counterintuitive to eat a food that has visible mold on it, the reality is that many types of cheese are made with mold cultures and are perfectly safe to consume. In fact, mold plays an integral role in the cheesemaking process and can contribute to the unique flavour, texture, and appearance of the final product.
Blue cheese, in particular, often contains Penicillium roqueforti, a type of mold that is safe for human consumption and may even offer potential health benefits. This mold is responsible for the characteristic blue veins in cheeses like Roquefort, Stilton, Danish Blue, and Gorgonzola. It is added during the cheesemaking process in controlled laboratory settings or natural caves to ensure that only safe and desirable molds develop.
It is important to distinguish between the safe consumption of blue cheese and the potential dangers of other moldy foods. While blue cheese is purposefully made with specific types of mold, other moldy foods should not be consumed. For example, moldy bread or fruits, such as apples, can harbor dangerous molds like Penicillium expansum, which can be harmful if ingested.
Additionally, it is worth noting that not all blue cheeses are created equal. Some individuals with penicillin allergies may find that they can tolerate certain blue cheeses, such as those made with P. Camemberti (Camembert, Brie, and Langres), while others, like those made with P. Roqueforti (Roquefort, Stilton, and Danish Blue), may trigger an allergic reaction. It is always important to exercise caution and be aware of any potential allergies or sensitivities when consuming any new food, including blue cheese.
When it comes to moldy cheese, the general rule of thumb is to assess the type of cheese and the extent of mold growth. Fresh, soft cheeses like ricotta, mascarpone, or chèvre that have visible mold should be discarded, as the mold is likely to have penetrated deep into the cheese, negatively impacting its flavour and texture. For harder cheeses or those with a thicker rind, it is generally safe to cut away the moldy portion and consume the remaining cheese. However, it is essential to use your best judgment and err on the side of caution when in doubt.
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The vinegar and paper towel trick can help keep mould away from cheese
Cheese is a beloved food item, with hundreds of varieties available for almost every palate. However, it is prone to developing mould, especially when stored improperly. One way to prevent mould from growing on cheese is to use the vinegar and paper towel trick. This method is suitable for semi-hard and hard cheeses, such as Monterey Jack, Cheddar, Swiss, Parmesan, Pecorino, and aged Cheddar.
The vinegar and paper towel trick involves lightly dampening a paper towel with vinegar and wrapping it around the cheese before placing it in a container or resealable bag. This creates a protective layer that inhibits fungal growth while maintaining the right level of humidity for the cheese. The acidity of the vinegar slows down mould growth and extends the cheese's shelf life. Both apple cider and standard white vinegar can be used, and their light flavours will not affect the taste of the cheese.
It is important to monitor the dampness of the paper towel and re-wet it with vinegar if it dries out. This trick can keep mould at bay for weeks, but it is less effective for softer cheeses, as too much vinegar can cause sogginess or texture changes. For softer cheeses, other storage methods, such as freezing or using cheese paper, may be more suitable.
While mouldy cheese is generally not toxic, it can negatively impact flavour and texture. Therefore, using the vinegar and paper towel trick can help maintain the quality and freshness of your cheese for extended periods.
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Soft cheeses with mould should be discarded as mould has likely penetrated deep into the cheese
Mould grows from spores, and some cheeses are more susceptible to mould than others. Fresh, soft cheeses like ricotta, mascarpone, chèvre, and other similar cheeses are high in moisture and quite soft. This means that if mould is visible, it has likely penetrated the cheese deeply, and the flavour will be negatively impacted. Therefore, it is best to discard these cheeses entirely.
On the other hand, harder, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away. The microorganisms that cause mould thrive in wet environments and are less active in dry ones. This means that mould roots will likely remain on the surface of hard, dry cheeses and can be safely cut away.
To prevent mouldy cheese, it is important to store cheeses properly and consume them within a reasonable timeframe. Wrapping cheese in cheese paper or parchment paper and storing it in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge, can help maintain freshness.
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Brie and other bloomy rind cheeses have a thick white rind that is caused by mould
Brie and other bloomy rind cheeses, such as Camembert, have a distinctive thick white rind. This rind is caused by mould—Penicillium candidum to be precise. The mould blooms like tiny flowers on the exterior of a ripening cheese, forming patches of yellowish-white fur that are patted down to create a cohesive skin or rind. This rind is not only edible but also imparts a white button mushroom or mineral flavour to the cheese.
The mould that creates the rind is deliberately added to the cheese. In fact, cheesemakers often speak of "mould maintenance", which involves ensuring that the right type of mould is growing in the right place at the right time. The mould and yeast types that make up the bloomy rind also affect the cheese's ripening. Bloomy-rind cheeses ripen from the outside in, so the centre of the cheese could be chalky and firm while the outside is gooey and soft.
The mould on Brie and other bloomy rind cheeses is safe to eat. However, it is important to distinguish between the desired mould and unwanted mould that can develop due to improper storage. For example, storing cheese in a plastic container can create a high-humidity environment conducive to mould growth. While the benign mould from blue cheese can colonise other cheeses in such conditions, the same environment may encourage undesirable moulds that are unsafe to eat.
To prevent mould from growing on cheese, it is important to store it properly. Cheese should be wrapped in special cheese paper or parchment paper and stored in the crisper drawer of a refrigerator, which provides consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is better for the cheese.
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Fresh or soft cheeses like ricotta, mozzarella and cottage cheese are more prone to mould due to high moisture
Fresh or soft cheeses like ricotta, mozzarella, and cottage cheese are highly perishable and have a short shelf life of a few weeks. These cheeses are more susceptible to mould due to their high moisture content, which provides an ideal environment for bacteria and microorganisms to thrive.
The high moisture content in these cheeses allows mould roots to penetrate deeper, affecting both flavour and texture. While not toxic, the presence of mould can significantly alter the taste of the cheese, rendering it unpleasant. Therefore, it is recommended to discard fresh or soft cheeses if visible mould is detected.
To extend the shelf life of these cheeses, proper storage is essential. They should be stored in the refrigerator, ideally at temperatures below 40°F (4°C). Additionally, factors such as the storage method and quality control during manufacturing can influence their freshness. Fresh cheeses like mozzarella are often packed in water or hand-wrapped in plastic to maintain their moisture content and freshness.
Compared to harder cheeses, soft cheeses like Brie and Camembert also have a higher moisture content, making them more perishable. However, mould on these cheeses may be safely cut off, as it typically affects only the surface. In contrast, mould on fresh or soft cheeses with high moisture content is more likely to penetrate deeper, impacting a larger portion of the cheese.
While blue apples may not directly prevent mould on cheese, proper storage practices, including wrapping and maintaining optimal temperatures, can help inhibit mould growth. Additionally, consuming fresh or soft cheeses within a few days of opening can reduce the risk of mould development.
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Frequently asked questions
No, blue apples will not keep cheese from getting mold. However, you can try the vinegar and paper towel trick to keep mold away from your cheese.
Dampen a paper towel with vinegar and wrap your cheese in it. Then, place the cheese in a container or resealable bag. This can help keep mold away for weeks.
This trick is suitable for semi-hard cheeses like Monterey Jack, Cheddar, and Swiss. It is not recommended for fresh or soft cheeses like ricotta, mozzarella, and cottage cheese due to their high moisture content.
For hard or firm cheeses, you can cut off the moldy parts and eat the rest. However, for softer cheeses, it is recommended to discard the entire cheese as the mold may have penetrated deeper and affected the flavor.
While most molds involved in cheesemaking are safe and will not make you ill, they can negatively impact the flavor and texture of the cheese. It is recommended to assess the type of cheese and the extent of mold growth before deciding to cut off the moldy parts or discard the cheese entirely.
